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If you’re craving a classic comfort food dinner without spending hours in the kitchen, this Instant Pot Corned Beef & Cabbage is the perfect solution. Traditionally, corned beef takes all day to simmer—but thanks to the Instant Pot, you can enjoy melt-in-your-mouth brisket with buttery vegetables in under two hours.

Whether you’re making it for St. Patrick’s Day, a cozy Sunday dinner, or meal prepping for the week, this Corned Beef & Cabbage recipe is a guaranteed family favorite.

Why You’ll Love This Instant Pot Corned Beef & Cabbage

✅ No babysitting the stove — the Instant Pot does all the work!
✅ Extra flavorful thanks to garlic, onions, and the included spice pack
✅ One-pot meal with tender meat + perfectly cooked veggies
✅ Great for leftovers (hello, corned beef sandwiches!)

Ingredients:

To make this hearty classic, you’ll need:

6 large cloves garlic, peeled and minced
2 small (or 1 medium) yellow onions, chopped
2 bay leaves
2 c. chicken or beef broth, preferably organic
1 c. water
2½ – 4 pound corned beef brisket with spice pack
Sea salt and black pepper, to taste
5 large carrots, cut into strips
1 lbs. red potatoes, quartered
½ large cabbage head, sliced

How to Make Instant Pot Corned Beef & Cabbage

Follow these simple step-by-step directions for the juiciest Instant Pot Corned Beef & Cabbage:

Layer the Flavor Base
Add garlic, onion, and bay leaves to the Instant Pot® container. Pour in the broth and water.
Set Up the Brisket
Place the trivet inside with the handles facing up. Lay the corned beef brisket fat-side down on the trivet. Season with salt and black pepper, then sprinkle the included spice packet over the top.
Pressure Cook the Corned Beef
Secure the lid and set the vent to “Sealing.” Press Manual → High Pressure → 85 minutes.
Release Pressure
When the cook time ends, allow a 10-minute natural release, then do a quick release for the remaining pressure.
Remove the Brisket
Carefully lift the brisket out using the trivet handles and place it on a platter. Cover to keep warm.
Cook the Vegetables
Return the trivet to the Instant Pot. Add carrots, potatoes, and cabbage on top. Lock the lid, set vent to “Sealing,” and cook on Manual → 3 minutes.
Final Release & Serve
Let pressure naturally release for 5 minutes, then quick release. Transfer vegetables to the serving platter. Slice the corned beef against the grain and serve with veggies. Enjoy!

What to Serve with Instant Pot Corned Beef & Cabbage

This dish is perfect on its own, but you can take it to the next level with:

Irish soda bread or crusty rolls
Horseradish cream or Dijon mustard
A drizzle of melted butter over the veggies

How to Store Leftovers

Place leftovers in airtight containers and refrigerate for up to 4 days. It also freezes well for longer storage.

Pro tip: Use leftovers to make corned beef hash, Reuben sandwiches, or a hearty breakfast skillet!

Ready to Make Instant Pot Corned Beef & Cabbage Tonight?

Once you make Instant Pot Corned Beef & Cabbage, you’ll never go back to the slow stovetop method again. It’s fast, flavorful, and completely foolproof—perfect for both beginners and seasoned cooks.

Instant Pot Corned Beef & Cabbage

This Instant Pot Corned Beef & Cabbage delivers tender, flavorful brisket with perfectly cooked carrots, potatoes, and cabbage—all in one pot. With simple ingredients and minimal prep, it’s a foolproof way to enjoy this classic comfort meal in a fraction of the time. Perfect for St. Patrick’s Day or an easy weeknight dinner!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 28

Natural Release 15

Total Time 2

Servings: 4 to 6

Ingredients Method Notes

Ingredients

6 large cloves garlic peeled and minced
2 small or 1 medium yellow onions, chopped
2 bay leaves
2 c. chicken or beef broth preferably organic
1 c. water
2½ – 4 pound corned beef brisket with spice pack
Sea salt and black pepper to taste
5 large carrots cut into strips
1 lbs. red potatoes quartered
½ large cabbage head sliced

Method

Add garlic, onion, and bay leaves to Instant Pot container and pour the broth and water on top.
Place the trivet that comes with the Instant Pot inside the container with the handles positioned up for easy removal.
Place the brisket fat-side down on the trivet and season with salt and black pepper, to taste.
Sprinkle the spice packet that came with the brisket on top.
Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.
When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure.
Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter.
Set aside and keep warm.
Return the trivet to the Instant Pot and add the carrots, potatoes, and cabbage on top.
Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.
When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on the remaining pressure.
Transfer the cooked vegetables to the serving platter with the corned beef.
Slice the beef against the grain and serve immediately along with the vegetables.

Notes

Many traditional corned beef recipes utilize dark beer as the cooking liquid. However, this gluten-free version relies on chicken or beef broth instead.