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Instant Pot Corned Beef and Cabbage

corned beef and cabbage ready to eat
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Why Corned Beef and Cabbage and where did it come from?

Funny enough after I had made this recipe at least 20 some times or so, on a random whim I decided to do some research to know more about this delicious meal other than what I already knew: it’s Irish and Americans eat it around St. Patrick’s Day.

Turns out way back in the Middle Ages, beef was only served on Holidays in Ireland as it was considered a luxury, even though they were the largest producers of corned beef. In fact, most of the Irish fed their families mainly pork (salted pork, which is closely related to bacon) and diary. Much later, when Irish immigrants began traveling to America, they realized that beef was actually more affordable here for feeding their families than pork. Many families started making the savory corned beef with cabbage a weekly regular meal to remind them of their homeland at the holidays. Naturally, due to increasing Irish populations in the U.S., the cheap cost of the dish, and how good it tasted (the most important part), Irish corned beef and cabbage quickly spread across the Union, adding to its popularity. So it only makes sense that we celebrate St. Patrick’s Day and the Irish Immigrants who made it possible with such a wonderful dish.

Why not all year round?

I’m sure I’m not the only one who craves a good Corned Beef and Cabbage more than just around St. Patrick’s Day. Granted, this should become your go-to recipe to celebrate the good St. Patrick, but now you can enjoy this anytime of year in less than hour and half.

When I got my first Instant Pot back in 2018 I tried the typical recipes you start off with like chicken, soup, and a roast. I was hooked. I loved my Instant Pot! Then, I started thinking about some of the best recipes that I had for my crock-pot and just how fast could I make them in this amazing new pressure cooker. Turns out, pretty dang fast. Now my family requests Corned Beef and Cabbage at least every other month. No joke, my kids eat every bite. Every. Last. Bite. Glass half full or empty, there is never any left overs.

Required Equipment

Ingredients

  • 4 lb. Corned Beef Roast with a spice Pack
  • 1 large Onion, chunked
  • 2 Celery Stalks, chunked
  • 1 lb. baby Carrots
  • 1 small head of Cabbage, chunked
  • water to cover (about 3 1/2 – 4 cups)

Directions

ingredients laid out and ready to start the meal

Start by removing the corned beef from the packaging and rinse off. Set the spice packet to the side. Next you need to cut the roast into 3 to 4 equal sections so it will fit in your Instant pot easier and cook evenly.

beef in the bottom of the Instant pot

Place your corned beef into the bottom of your Instant Pot and sprinkle with the spice packet. Next, add the onions and celery onto the corned beef. Add enough water to cover everything; this is normally about 3 1/2 to 4 cups of water.

onions and celery in the instant pot

You will want to set your Instant Pot to Manual for 60 minutes followed by a quick release. Once the hour has passed and the quick release is complete, remove the lid and add in your cabbage and baby carrots, making sure not to go past the fill line on your Instant Pot. Return the lid and cook for 5 more minutes on Manual with a quick release again.

carrots and cabbage cooked

Once finished remember that it is extremely hot, so use precaution when removing the corned beef and vegetables from the liquid (use a slotted spoon). The corned beef should fall apart with ease and the vegetables should be perfectly done. The traditional way is to cut against the grain when serving. For us at this stage in our lives and having little kids in the house we like to pull it apart for easier pick up.

ready to eat

Notes to Make it even better:

  • You can take the left over broth from the Instant Pot and make a gravy. There are multiple ways of making a gravy, from making a slurry with cornstarch to whisking up a roux; however you decide to make it I’m sure you will love the tender corned beef and perfectly cooked cabbage that you won’t be able to put down the fork.
  • You can also just use the broth and spoon over top of your plated corned Beef and cabbage without wasting any time making a gravy. We tend to lean more towards this as we are so eager to start eating!
  • If you end up with a corned beef roast without a spice packet or you feel that you are in need of more…. I found that Hilda’s Kitchen blog has a great recipe for making your own spice packet.
  • Some of you grew up with also having potatoes with this dish. I prefer this recipe without them but if you feel that they are needed, cut back a little on the cabbage and add in a couple chunked potatoes in the beginning with the onion and celery. Another great option is to make mashed potatoes as a side.
Corned Beef and Cabbage with potatoes

For more amazing family dinners try out our Midwest Chili, Meatball Nirvana, or Chorizo Pasta.

corned beef and cabbage ready to eat
Print Recipe
5 from 1 vote

Instant Pot Corned Beef and Cabbage

Corned Beef and Cabbage is mainly served on St. Patrick's Day but should be served year round. Treat your family to this Irish American dish tonight.
Prep Time10 mins
Manual1 hr 10 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American, Irish
Keyword: Instant Pot, quick and easy
Servings: 6 people
Calories: 469kcal

Equipment

  • pressure cooker

Ingredients

  • 4 lbs Corned Beef Roast with spice pack
  • 1 large Onion chunked
  • 2 Cerlery Stalks chunked
  • 1 lbs. Baby Carrots
  • 1 small head of Cabbage chunked
  • water to cover (3½-4 cups)

Instructions

  • Start by removing the corned beef from the packaging and rinse off. Set the spice packet to the side. Next you need to cut the roast into 3 to 4 equal sections so it will fit in your Instant pot easier and cook evenly.
  • Place your corned beef into the bottom of your Instant Pot and sprinkle with the spice packet. Next, add the onions and celery onto the corned beef. Add enough water to cover everything; this is normally about 3 1/2 to 4 cups of water.
  • You will want to set your Instant Pot to Manual for 60 minutes followed by a quick release. Once the hour has passed and the quick release is complete, remove the lid and add in your cabbage and baby carrots, making sure not to go past the fill line on your Instant Pot. Return the lid and cook for 5 more minutes on Manual with a quick release again.
  • Once finished remember that it is extremely hot, so use precaution when removing the corned beef and vegetables from the liquid (use a slotted spoon). The corned beef should fall apart with ease and the vegetables should be perfectly done. The traditional way is to cut against the grain when serving. For us at this stage in our lives and having little kids in the house we like to pull it apart for easier pick up.

Notes

  • You can take the left over broth from the Instant Pot and make a gravy. There are multiple ways of making a gravy, from making a slurry with cornstarch to whisking up a roux; however you decide to make it I’m sure you will love the tender corned beef and perfectly cooked cabbage that you won’t be able to put down the fork.
  • You can also just use the broth and spoon over top of your plated corned Beef and cabbage without wasting any time making a gravy. We tend to lean more towards this as we are so eager to start eating!
  • If you end up with a corned beef roast without a spice packet or you feel that you are in need of more…. I found that Hilda’s Kitchen blog has a great recipe for making your own spice packet.
  • Some of you grew up with also having potatoes with this dish. I prefer this recipe without them but if you feel that they are needed, cut back a little on the cabbage and add in a couple chunked potatoes in the beginning with the onion and celery. Another great option is to make mashed potatoes as a side.

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6 Comments

  • Reply
    Nancy
    March 17, 2020 at 11:23 pm

    5 stars
    Yup – keeper recipe. Duly pinned👍🏻 Tender and moist. With potatoes, cabbage and carrots at the end.

    • Reply
      Melody Davis
      June 6, 2020 at 12:18 am

      Nancy, when, at the end? It does seem that the veggies added with the corned beef would be too done.

      • Reply
        cookswithpassion
        June 9, 2020 at 12:12 pm

        I like to do the onions and celery with the meat but the cabbage and carrots are after the initial time and they are only pressure cooked for 5 minutes. If you’d prefer you can always save the celery and onions and cook them along side the carrots and celery.

  • Reply
    Let da
    March 21, 2020 at 1:30 pm

    Best corn beef I have ever had! Can’t top this recipe!

  • Reply
    Justin
    March 24, 2020 at 8:05 am

    Long time supporter, and thought I’d drop a comment.

    Your wordpress site is very sleek – hope you don’t mind me asking what theme
    you’re using? (and don’t mind if I steal it? :P)

    I just launched my site –also built in wordpress like yours–
    but the theme slows (!) the site down quite a bit.

    In case you have a minute, you can find it by searching for “royal cbd” on Google (would appreciate any feedback) – it’s still in the works.

    Keep up the good work– and hope you all take care of yourself
    during the coronavirus scare!

    • Reply
      cookswithpassion
      March 30, 2020 at 8:16 pm

      Thank you 🙂 It means a lot. As you know it’s a lot of hard work.
      We use Sprout and Spoon Theme. We love how clean and user friendly it is. I did get a chance to visit your site. I didn’t experience any lag in speed and think your layout is very nice with very good information and user friendly. If you do decide to change your site I don’t mind at all if you want to use the same one :). Best Wishes with your site.

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