Instant Pot Corned Beef and Cabbage comes out tender, juicy, and delicious every time!

No more extended cooking times, this holiday meal delivers slow-cooked flavor in no time at all!

It sounds like a ‘lucky’ recipe to enjoy any time of year!

Instant Pot Corned Beef and Cabbage on a plate with carrots

Crazy for Corned Beef and Cabbage!

  • Corned beef brisket comes out juicy and tender and gets infused with the savory flavors of cabbage and carrots!
  • This effortless meal is perfect for big families and get-togethers! Just prep, then set it, and forget it!
  • Easy cooking method! The Instant Pot takes all the guesswork out of cooking the meat and veggies since everything is cooked at the same time!
ingredients to make Instant Pot Corned Beef and Cabbage

Ingredients and Variations

Corned Beef – Be sure to get the right size of corned beef for the best results or adjust to 25 minutes per pound of fresh and 34 minutes per pound for frozen.

Vegetables – Cabbage and carrots are just a start! Feel free to add baby potatoes, small whole mushrooms, or sliced yellow onions, if desired.

Broth – Low sodium broth is the way to go, otherwise, your dish will be too salty. Feel free to add a splash or two of dark Irish Guinness beer for the best flavor. The alcohol cooks off and leaves behind a rich, savory broth perfect for soaking up with homemade bread!

Variations – For a sweeter broth that complements the briny corned beef, add a tablespoon of brown sugar in Step 1.

How to Make Instant Pot Corned Beef and Cabbage

Corned Beef and Cabbage in the Instant Pot come out tender, juicy, and delicious every time!

  1. Cook corned beef with spice package in water and broth or beer (per recipe below).
  2. Remove the meat and cook veggies.
  3. Slice corned beef and serve with vegetables.
Instant Pot Corned Beef and Cabbage with carrots


  • Keep leftover Instant Pot corned beef and cabbage in separate containers in the refrigerator for up to 4 days or frozen for up to two months in zippered bags.
  • Reheat portions in the microwave or make sandwiches with sauerkraut and some stone-ground mustard!
  • Leftover corned beef and cabbage also make a hearty soup by adding some extra low-sodium broth!

More Delicious Beef Recipes

Did you enjoy this Instant Pot Corned Beef and Cabbage? Leave a comment and rating below!

Instant Pot Corned Beef and Cabbage on a plate with carrots
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Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is the perfect all in one dinner.
Prep Time 10 minutes
Cook Time 1 hour 29 minutes
Instant Pot Pressure 15 minutes
Total Time 1 hour 54 minutes
Servings 6
Author Holly


6 qt Instant Pot


  • 2.5 pound corned beef
  • 1 small head cabbage cut into wedges
  • 4-5 carrots cut into 2" chunks
  • 1 cup low sodium vegetable broth
  • 1 cup water


  • Add corned beef and spice package (if one was included with the corned beef) into pot with the broth and water. Cook on manual high pressure for 85 minutes. (see note)
  • When timer goes off do a quick release and remove the meat.
  • Add veggies to the broth mixture and cook on manual high pressure for 4 minutes. When timer is up preform a quick release.
  • Slice corned beef and serve with vegetables on the side. Enjoy!


Cooking time is 34 minutes per pound for frozen or 25 minutes per pound for fresh or thawed.
Leftovers will keep in the refrigerator for 4 days and in the freezer for 5 months. 
5 from 21 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 429kcal | Carbohydrates: 13g | Protein: 30g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 102mg | Sodium: 2357mg | Potassium: 949mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6942IU | Vitamin C: 109mg | Calcium: 88mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American, Irish

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Instant Pot Corned Beef and Cabbage with carrots and writing
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  1. Was this recipe updated? I used it last year and was great. I would like to make it again this year but I can’t remember the kind of cut on the beef was suggested. \

    1. Hi Janet, for this recipe we recommend using corned beef, which comes from the grocery store pre-seasoned and ready for the instant pot!

  2. I love the tenderness of the corn beef, but even using reduce sodium broth made it salty. The cabbage and carrots were perfectly cooked and seasoned. I will use this one again but maybe eliminating broth and using water. Thank you for the recipe.

  3. 5 stars
    Yum! Ok I did make one change. I used only water and not broth. The meat is perfectly seasoned. I cooked from frozen and yes 30 minutes per pound was perfect for fall-apart meet! Hmmm I wonder about a light gravy? What do you think? A light be’chamel or as mom would call it a “milk gravy”? Not a heavy one and not lots just a drizzle? mmmm

    Thank you for the tips on cooking from frozen.

    1. Hi Maria, we do not rinse the corned beef before placing in the IP but feel free to do so if you’d like!

  4. Quick question. The recipe says 85 min for a 2.5lb corned beef. That’s 34 min a pound, which is the same you say to do for frozen corned beef. That’s what I’m looking to cook. Is that right?

    1. 85 minutes is for frozen corned beef. If it’s thawed or fresh, I would adjust the time to about 20-25 minutes per pound.

  5. 5 stars
    This is the BEST corned beef & cabbage recipe! It was so moist, and flavorful and cooked perfectly! I am allergic to soy which is found in most veggie broths so I used organic chicken broth and had no issues with it being salty. Not sure if this changed the flavor, if it did I didn’t notice my family loved it! Thank you!

  6. 5 stars
    Love this recipe! Been making it a couple times a year and then I make corned beef hash the next morning if there are leftovers!
    Making it for the 3rd time this year!

  7. 5 stars
    I love this recipe and have used it many times. It always comes out perfect. I am stuck big time today though. I am cooking two corned beefs today. One is 5.4 lbs and the other is 4.3 lbs. How much time should I add when cooking them in my instant pots? Thank you!!

  8. I always make my corned beef with water and equal parts of sugar and apple cider vinegar. I also cube my meat. How would this effect timing? I am so new I have used my IP 4 times so far. Love it!

    1. Hi Dianna, we have only made this recipe as written so I’m not sure how that would effect the timing. If you try it, let us know how it turns out!

  9. Thanks so much for mentioning if it is frozen, could not find anyone else with intructions for that.

  10. 5 stars
    I wasn’t a fan of corned beef until I tried this recipe for my husband this month. Wow… It just melted in my mouth and my husband was impressed too. I made exactly as the recipe said except I put veggies in veggie streamer basket (with handles) with cut up potatoes added instead of adding directly to broth. Really good! Thanks for sharing :).

    1. For frozen beef, cook for roughly 34 minutes per pound. If it’s fresh or thawed, cook for roughly 25 minutes per pound.

  11. I tried cooking corned beef in the oven, on the stove or in a crockpot but this recipe, in the Instapot, is the best ever fork tender I have ever made. Making it a Sunday!
    Only thing I do different is I put the spices in cheesecloth.
    Thanks so much!

  12. 5 stars
    THANK YOU! You saved my dinner party. I was about to make all the same mistakes as you listed. What a gift you have given us. Blessings on you in return.

  13. 5 stars
    Thank you for the hint regarding the frozen brisket. I love ‘what’s for dinner’ PDF. Our family has corned beef year round too. Regards, B

    1. Cabbage and carrots take less time than potatoes, I think it would work if you par-boil the potatoes first. Let us know how it turns out for you, Carol!

  14. 5 stars
    Made this today for our New Year’s Day tradition. It’s a southern thing, black eye peas for luck cabbage for money. His is my first time using my new insta pot and it all turned out great. Thank you 🙏🏻

  15. Is your timing in the instant pot for fresh or frozen corn beef. I’m assuming frozen, what would be the timing for fresh?

    1. Hi Amber, 34 minutes per pound is for frozen corned beef. For fresh or thawed corned beef, I would suggest 20-25 minutes per pound.

    1. A little late but…recipe says to cook veggies separate, and I’d agree with that. Probably only about 2-3 minutes. If you want potatoes, you might want to cook those separate as well, but when I’ve cooked together it’s fine. Just very firm potatoes.Otherwise, I believe the book that comes with the IP has times in it. Thinking potatoes are 9 minutes.

  16. The recipe says to add the spice packet, my question is where do you get the spice packet, or could tell me the recipe for the spice packet?

    1. Hi Sherry! The spice packets come inside the corned beef packages, but if you didn’t get one inside of yours, it’s essentially pickling spice found right in Walmart next to the canning jars. Hope that helps! 🙂