Instant Pot Corned Beef and Cabbage

Corned Beef

Quick and easy Corned Beef and Cabbage just in time for St. Patricks Day with a leftover idea you will LOVE to try!


3-4 pound Corned Beef Brisket
1 small onion sliced
4 cloves garlic, peeled and smashed a bit ( this enhances the flavor )
2 tbsp of Pickling Season. ( your corned beef may already include this )
1 12 oz beer. I used a Guinness( Stout ) but you can use a lager of choice
2 1/2 c water
4 potatoes washed and cut into 2 inch chunks ( keep peels on )
4 carrots washed, peeled, cut into 1 1/2 chunks
1/2 Head of cabbage cut into wedges
*chopped parsley, butter and or a grainy mustard if desired*


  1. Add the onion, garlic, pickling spices and water into your Instant Pot or Pressure Cooker.
  2. Place the corned beef, fat side up on the rack, on top of the onions and garlic. Pour beer over the brisket.
  3. Replace cover and set IP to HIGH pressure for 1 hour 15 minutes. Once time is complete let the pressure release naturally for 20 minutes, then manually release any last bit of pressure.
  4. Remove the corned beef to a tray and cover it with foil. Reserve 1 cup of juices from the pressure cooker.
  5. Add the potatoes, carrots, and cabbage wedges to IP, cover and set pressure on HIGH for 3-4 minutes ( longer time, softer veggies ), quick release when finished. Carefully open and using a slotted spoon remove vegetables to a serving bowl.
  6. Slice your corned beef against the grain and spoon reserved juices over it. Garnish vegetables with parsley and butter and serve your corned beef with mustard

Additional information

Servings: About 4 adult servings

Cook time: 1 hour + 20 minutes

Prep time: 15 minutes

Total cook time: Takes at least 20-30 minutes for the IP to get up to pressure. Plan for ~2-3 hours

Leftover idea: If you have any corned beef and potatoes left over, make Corned Beef Hash the next day with eggs and toast! Super easy- chop up corned beef and potatoes to bite size pieces and cook in skillet with EVOO until browned. Top with a fried egg and rye toast.

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Jenn Smith
Hey I'm Jenn, NYer turned OKie after my husbands 30 year ARMY career. We have four pretty amazing adult kids, two of which are active duty soldiers, so yes we are "empty nesters" But that didn't last, we bought 40 acres called The Roost and a few chickens to fill that void. Though my career was Physical Therapy many years ago, I chose to stay at home with our kids during my husband's active duty career with lots of volunteering added to my resume. I dabbled in substitute teaching at many duty stations and started contract work with R. Riveter as a Remote Leather Riveter, RR131 :). I love to cook, garden, create garden/field to table recipes and listen to audiobooks while doing that. My goal is to "keep moving" so staying active as long as I can through running, yoga, biking is my go to, but I do enjoy a frothy cup of black coffee, a glass of wine and chips and salsa. Here with Military Mom Collective I want to inspire, guide, share tips and tricks that we have learned through our military journey. Also to help other empty nester moms out there who have kids that are active duty. It is a different ball game when your kids are active and deploying, but we can get through it together.


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