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My Instant Pot Corned Beef And Cabbage Is The Easiest Way To Do St. Paddy’s Day
I created this Instant Pot corned beef and cabbage because so many of you asked me for St. Paddy’s Day dinner ideas, and I wanted to give you a fast option. I’ve cooked brisket in the oven before, and while I love it for a cozy Sunday dinner, I don’t always have hours to spare. Since traditional corned beef can take just as long, I tested this pressure cooker corned beef to get that same slow-simmered flavor in a fraction of the time. Here’s why you’ll love it:
- Tender meat and veggies – Just like the traditional oven or slow cooker versions, the Instant Pot corned beef turns out perfectly sliceable and juicy. I add the cabbage and veggies at the end so they stay tender, not mushy, and soak up all that flavorful broth. It really does taste like it cooked all day.
- Hands-off cooking – With just 10 minutes of prep, this pressure cooker corned beef basically takes care of itself. I seal the lid, let it do its thing, and use that time to prep the sauce or set the table.
- One-pot meal – No separate pots for meat and vegetables. The Instant Pot handles it all in stages, which means less cleanup and less time. And if you’re making it for St. Patrick’s Day, don’t forget to add my healthy shamrock shake to the menu for a fun, festive treat to go with it.
My Instant Pot corned beef and cabbage is cozy enough for St. Patrick’s Day, but simple enough for your regular healthy dinner recipes rotation. Make it with me!
“I make corned beef and cabbage every St. Paddy’s Day. I made this in my Instant Pot, and this was the easiest and quickest (and neatest) way I have ever made it, and it was delicious.”
-Teri
Ingredients & Substitutions
Here I explain the best ingredients for my Instant Pot corned beef recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Corned Beef Brisket – The star of the show. Corned beef comes in two cuts: point cut (fattier) and flat cut (leaner). I usually choose flat cut because it slices neatly and still turns out tender and juicy in the pressure cooker.
- Seasoning Packet – Make sure your corned beef comes with this. The ones I’ve seen always do! The packet is a simple pickling spice blend that usually contains mustard side, bay leaf, black peppercorns, allspice, dried chiles, cloves, and anise seeds.
- Veggies – I use cabbage and onions (of course!), plus celery root instead of potatoes. (I first fell in love with it in my low carb beef stew, and it works just as well here in pressure cooker corned beef!) You can absolutely swap in potatoes if you prefer, or add other root veggies, like carrots, parsnips, turnips, or even rutabaga.
- Beef Bone Broth – For the bottom of the pressure cooker. I love using homemade beef bone broth for rich flavor. You can also use store-bought beef broth, or even chicken broth in a pinch.
- Creamy Horseradish Sauce – To tie everything together, I mix sour cream, mayo, prepared horseradish, lemon juice, and garlic powder for a cool, tangy topping that’s perfect with the briny, savory beef.
- Sea Salt & Black Pepper
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I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the brisket. Unwrap the corned beef and set aside the seasoning packet. Rinse it well under cold water so it’s not overly salty, then pat dry. If needed, trim excess fat but leave a thin layer for flavor. Place the brisket fat side up in the pressure cooker, sprinkle the spice packet over the top, and gently press it in.
- Pressure cook. Pour the broth around the brisket, seal the lid, and cook on high pressure.
- Add the vegetables. Nestle the onions, celery root, and cabbage into the broth around the beef. Seal again and cook just until the beef and vegetables are both tender.
- Make the sauce. While the Instant Pot corned beef and cabbage finishes, stir together the horseradish sauce and chill until ready to serve.
- Slice and serve. Let the brisket rest briefly, slice against the grain for maximum tenderness, and spoon some of the cooking liquid over the top before serving with the creamy horseradish sauce. Enjoy!
My Recipe Tips
- Make sure you buy corned beef that’s already brined but still uncooked. Fully cooked versions are often available around St. Patrick’s Day, but they won’t have the same flavor or texture, and they’ll turn out too dry using this recipe.
- Remember to rinse the corned beef. I use a store-bought cured corned beef for convenience, and it’s cured in large “corns” of salt (that’s where the name comes from). If you don’t rinse it well, it will turn out way too salty.
- Don’t trim all the fat off. I leave about 1/4 inch because it keeps the Instant Pot corned beef juicy and flavorful as it cooks.
- Pour the broth around the beef, not on top of it. It’s there for steam and flavor, but pouring it on top will wash off the seasonings.
- When adding the vegetables, tuck them around the beef brisket instead of piling them on top. This lets the veggies steam while the brisket keeps that nice golden crust.
- I always chill the horseradish sauce. This lets the flavors meld together and taste even better when you serve it.
- Corned beef can turn tough or dry if overcooked, so aim for tender slices and an internal temperature around 145-160 degrees F. A meat thermometer makes this easy. If it’s not there after the cabbage is done, remove the vegetables and pressure cook for another 5-10 minutes.
- Let the pressure release naturally if you can. In my Instant Pot, this usually takes about 10 minutes, but it’s worth it to help lock the juices inside the brisket and keep it extra tender.
- Slice the corned beef against the grain. Look for the lines running through the corned beef and cut across them into about 1/2-inch thick slices for the most tender texture.
- I don’t recommend actually eating the onions. They are there to add flavor, but turn out too mushy in my opinion. You can certainly eat them if you like, though.
- Want to use the Crock Pot instead? Cook on High for 5-6 hours or Low for 8-10 hours. Add the vegetables during the last hour so they don’t turn mushy.
Instant Pot Corned Beef And Cabbage
By
My Instant Pot corned beef and cabbage is tender and flavorful, with just 10 minutes of prep. A fast, healthy dinner for St. Patrick's Day!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Corned beef & cabbage:
Horseradish sauce:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Unwrap the corned beef brisket and set aside the seasoning packet. Rinse the corned beef under cold water, then pat dry. (It will be too salty if you don’t rinse it.) If you prefer, trim any excess fat from the brisket for a leaner result. (Trimming is more necessary for a point cut brisket, less so for a flat cut.) At minimum, leave about 1/4 inch of fat for flavor.
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Place the brisket, fat side up, into a pressure cooker. Sprinkle the seasonings from the packet over the brisket and pat gently to help them stick.
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Pour the beef bone broth into the pressure cooker, around the brisket but not over it, to avoid disturbing the seasonings.
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Cover and turn the lid to seal. Press Manual Pressure (defaults to High) and increase time to 1 hour 15 minutes. Press Start. When time is up, use the Quick Release to release pressure. Once no steam is coming out, open the lid.
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Meanwhile, stir together the horseradish sauce ingredients. Cover and chill in the fridge until the corned beef is ready.
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After opening the lid of the pressure cooker, add the chopped onion, celery root, and cabbage into the broth around the beef, in that order (cabbage should be on top). Lightly season the cabbage with salt and pepper on top.
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Cover and cook on High pressure again for 15 more minutes. Allow pressure to release naturally (preferred for more tender corned beef), which will take about 10 minutes, and after that use Quick Release.
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Slice the corned beef into 1/2-inch slices, or if desired, first transfer it to a roasting pan and place under the broiler in the oven for a few minutes to brown (optional).
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To serve, place the sliced corned beef and cabbage (along with onions and celery root) onto a platter. Drizzle with cooking liquid, if desired. Serve with horseradish sauce.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/3 pound corned beef brisket + 1 piece each of cabbage and celery root + 2 tbsp horseradish sauce
- Tips: Check out my recipe tips above to help you get perfectly tender brisket, flavorful veggies, and the best Instant Pot corned beef and cabbage every time.
- Store: Keep leftovers in the fridge for up to 3-5 days.
- Reheat: Warm in the oven at 350 degrees F, until hot. The leftovers are also great repurposed in my reuben casserole!
- Freeze: Let it cool, wrap it up tight, and freeze for up to 3 months. Just thaw in the fridge overnight before serving.
- Note on nutrition info: The nutrition info does not include onion, as this is for flavor only and gets discarded.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Instant Pot Corned Beef And Cabbage
47 Comments
Linda
1Followed this recipe and my corned beef was amazing! The Instant Pot worked great. I’ve been making it on the stove in water for years, and this is much better. I would cut down on time for vegetables a little, mine were a little soft.
Dan K
0Made a total “Maya Meal” last night. This was the entree. Maya’s creamy cucumber salad was first..and served the corned beef with her mashed cauliflower recipe. The corned beef (along with everything) was super simple and super good. The flavor and texture were magnificent. My timing was a little off so I didn’t start the second bout of pressure cooking with the onion, celery root, and cabbage until it sat in the warm function for about 30 minutes but it came out perfect!
Maya | Wholesome Yum
0Awww, thanks, Dan! What an amazing meal. I’m glad it still worked out even with the timing.
Shark Bite
0Excellent and simple recipe! Only additions I made was subbing a can of michelob ultra for one cup of the beef broth, used 12 ounces of wild baby carrots, and used two bunches of halfed radishes in place of the celery root, and added a few bay leafs. I did it in a 8 quart instant pot and it was a tight fit, so I baked one of the onions, half the carrots, and half the radishes on a baking sheet at 425° for 20 min. I slathered the veggies in evoo and salt, pepper, & garlic powder. Meat & veggies came out perfect in the instant pot & oven. I did a quick release on the instant pot after allowing natural release for 10 min. It seemed like it was going to still take a while… I highly recommend browning the meat for 5 min in the broiler before slicing and make the horseradish sauce because it’s superb! ?
Teri
0I make corned beef and cabbage every St Paddy’s day. I made this in my Instantpot and this was the easiest and quickest (and neatest) way I every have made it and it was delicious.
Barb Mesh
0For the Keto Corned Beef and Cabbage. What if you do not have a pressure cooker? How long could it go in a Slow Cooker or oven?
Wholesome Yum D
0Hi Barb, There is instructions in the post on how to use a crock pot.
Lyn
0I don’t have a pressure cooker. Will this work in a slow cooker?
Wholesome Yum D
0Hi Lyn, You can find those instructions in the post.
Christine M
0This was very tasty! I used potatoes instead of celery root as I couldn’t find it. The potatoes were very soft but ok. The cabbage was too mushy. I think I will cook half the time for the veggies next time. The meat was perfect!
Josephinej
0Love this
Sandra
0Hello,Maya: Instead of the celery root, could that be substituted with turnips instead? And how much of the turnips should be used? Sandra W.
Wholesome Yum D
0Hi Sandra, I have never tried that but I think it should work. I would use 1-1.5lb of turnips cut into chunks to replace the celery root.
Judith
0Delicious…but I would cut down the time to cook the veggies as mine were mushy. Still tasty though!!!
Lyn
0OMGness! Made this on St Patty’s Day and making it again tonight! Leftovers makes the best corned beef sandwiches! Cabbage came out WAY mushy, so I’ll fry it this time around. Another WAY successful recipe!
Karey
0I’m cooking my corned beef tomorrow.. I love Reuben sandwiches with the leftover. Wondering what I can do to get similar taste sensation. Maybe I just need to make your bread.
Maya | Wholesome Yum
0Hi Karey, I have a keto reuben recipe here!
Christine
0Can you substitute radishes for the celery root?
Wholesome Yum M
0Hi Christine, Yes radishes will work great!
Julie Marrero
0I made this for dinner last night, per my husbands request, and we loved it! I make corned beef and cabbage every year but on the stovetop. I’ve never owned a pressure cooker, afraid of the stories I’ve heard, but after seeing so many crockpot and instant pot recipes, I decided I wanted to give it a try. I got my Crockpot for Christmas and I’m loving it! I love that your recipe was simple and how you provide step by step, detailed instructions. Thank you so much for that, it really helped this newbie!
Stephanie Watson
0I love corned beef and can’t wait to try this. If you are using a slow cooker how long would you need to cook the vegetables on low? I have an IP but I just can’t seem to get it to work for me properly 🙁
Wholesome Yum M
0Hi Stephanie, The veggies will need at least a couple of hours to cook through depending on how large you chop the celery root. 2-3 hours should work just fine.
Dawn Becker
0I did this in the instant pot and I promise I followed every direction. It came out brick hard. I’m not exaggerating, it was hard as a brick. What little bit was not hard as a brick was very dry. I wish I could post a picture.
So, no Easter Dinner during the lockdown. Everything’s closed. Can’t go get anything.
We had bacon and eggs. Which was actually very good.
Maya | Wholesome Yum
0Hi Dawn, Sorry you had issues with the recipe. I have a video on the recipe card showing how it should look and how tender it gets. Was your beef the same weight as the recipe called for, in a single piece? A difference in size could change the cook time significantly. Did it seem over or under cooked? If it was under cooked, you can cook it for longer, or if over cooked, you can soften it by simmering it in water or broth with onions and cabbage on the stove top. Hope this helps for next time.
Ltuck97838
0I followed your directions on St. Paddy’s day and was truly delighted. One problem: I should have bought a bigger pkg. Hubster bought a second one and requested it for dinner again last night. Had a bigger roast so had some leftovers this time. Excellent. Thx for the directions. Spot on.
Christy
0I make corned beef and cabbage in my Le Creuset every New Years Day. It takes me hours and hours.
Never. Again.
Hubby and I were craving corned beef and cabbage for St. Patty’s Day and I always love your recipes, so when I saw you had one for corned beef (and for the Instant Pot!!) I knew I had to try. It did not disappoint. Simplest ingredients and that corned beef was more tender than it has ever been out of the Le Creuset!!! New favorite!!!
I made some cast iron skillet keto cornbread to go along with.
Marie
0Can I add potatoes and carrots to the veggies?
Wholesome Yum M
0Hi Marie, Potatoes and carrots are not low carb. If you are not concerned with a keto/low carb diet, you can add them to your corned beef meal.
Jessica Reese-McMillan
0In step 7, do I put the corned beef back in? You said, “for a more tender corned beef.” Does that mean it’s supposed to be in there? Step 6 didn’t say. Just checking??? Thanks.
Wholesome Yum M
0Hi Jessica, Yes, leave the corned beef in the pressure cooker.