Instant Pot Corned Beef and Cabbage
Make Instant Pot Corned Beef and Cabbage for tender, flavorful brisket with hearty vegetables—quick, hands-off, and comforting.
Ingredients
- 1 (3-pound) corned beef brisket (plus pickling spice packet or 1 1/2 tablespoons pickling spice)
- 1 medium onion (sliced)
- 3 cloves garlic (chopped)
- 1 (14.9 ounce) can Guinness beer
- 1 cup beef broth
- 1 pound new potatoes
- 3 large carrots (cut into 3-inch pieces)
- 1 head Savoy cabbage (cut into 2-inch wedges)
- Kosher salt and freshly ground pepper (to taste)
- 2 tablespoons whole grain mustard
- 2 tablespoons chopped fresh parsley leaves
Instructions
Step 1: Rinse and assemble the brisket
Rinse the corned beef brisket under cold water and thoroughly pat it dry with paper towels. Scatter the sliced onion and chopped garlic into the base of the 6‑quart Instant Pot® (or onto a shallow vessel if you prefer for staging); sprinkle the pickling spice over the aromatics so they form a scented bed. Gently nestle the dried brisket on top of that onion and garlic cushion, then pour the can of Guinness and the cup of beef broth into a glass measuring jar and add it around the brisket. Cover and prepare the pot for pressure cooking so it’s ready to go.
Step 2: Pressure‑cook the brisket until fork‑tender
Cook the assembled brisket on high pressure for the long braise (the recipe calls for 85 minutes), then quick‑release according to the manufacturer’s directions. When the pressure is released, lift the brisket out and keep it warm and tented; remove and discard the softened onion mixture, reserving about 1 1/2 cups of the cooking liquid in a separate bowl or shallow jar. The brisket should now be visibly transformed from raw to a tender, slightly glossy braise with meat juices pooled beneath it.
Step 3: Finish the vegetables in the reserved liquid
To the reserved cooking liquid in the pot, stir in the whole new potatoes and the large carrot segments, nestling bright cabbage wedges on top; season with kosher salt and freshly ground pepper. Return to high pressure briefly for a short steam (the recipe uses 4 minutes) and quick‑release — the vegetables will finish tender but still hold structure, and the cabbage will retain a vivid green. Drain and arrange the cooked vegetables so they’re ready to be plated alongside the warmed brisket.
Step 4: Slice, dress and plate for serving
Thinly slice the brisket against the grain into thick, juicy slabs that show moist striations and a faint brine ring. Fan the slices on a large round serving plate beside the golden baby potatoes, sweet glazed carrots and soft green cabbage wedges. Spoon a dollop of whole grain mustard on the side and scatter chopped fresh parsley over the meat for bright herbal contrast. Serve immediately while everything is warm and glistening.
Notes
- Reserve 1 1/2 cups of cooking liquid to finish vegetables and to keep leftover meat moist.
- Slice the brisket against the grain for tender slices.
- Use low-sodium broth if you want more control over final saltiness.
- Rest the brisket tented for several minutes before slicing to retain juices.
- Reheat gently with a splash of reserved liquid to avoid drying out the meat.