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Corned Beef & Cabbage – In the InstantPot

  • Author: Jaime Hartman
  • Total Time: 2 hours 5 mins
  • Yield: 6 servings 1x


This traditional corned beef and cabbage is ready in less than half the time by preparing it in the InstantPot without sacrificing any flavor.


  • 1 corned beef brisket (34 pounds)
  • 4 cups water
  • 1 small onion, peeled and quartered
  • 3 garlic cloves, peeled and smashed
  • 2 bay leaves
  • 3 whole black peppercorns
  • 1/2 teaspoon whole allspice berries
  • 1 teaspoon dried thyme
  • 1 1/2 pounds small or medium red potatoes
  • 5 medium carrots, peeled and cut into chunks
  • 1 head cabbage, cut into wedges


  1. Place corned beef, water, onion quarters, garlic cloves, peppercorns, allspice, and thyme in InstantPot. Lock lid in place and press “manual” and set time for 90 minutes.
  2. When cooking is complete, switch pressure cooker off and allow pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  3. Remove the meat from the liquid and transfer to a plate. Cover with tin foil and allow to rest for 15 minutes while you prepare the vegetables.
  4. Add potatoes, carrots, and cabbage to liquid in InstantPot and lock lid in place. Press “manual” and set time for 10 minutes.
  5. When cooking is complete, quick release pressure. Use a slotted spoon to remove vegetables and serve with slices of corned beef, using some of the cooking liquid to moisten the meat and vegetables if necessary.
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Category: Entree
  • Cuisine: Irish