Instant Pot Corned Beef and Cabbage Video

Instant Pot Corned Beef and Cabbage is a 19th century Irish American meal traditionally enjoyed on St. Patrick's Day in North America and loved by Jews all year round. The pressure cooker is the best way to cook this dish!

Instant Pot Corned Beef and Cabbage

This Irish-American dish, called corned beef and cabbage is a traditional dish in the United States and enjoyed on St. Patrick's Day.

The rest of the year, it is considered a Jewish meal. 🙂  As corned beef is considered a very Jewish meal, I grew up with the stuff. We ate it throughout the year. OMG, it is so good. I've converted my long time corned beef and cabbage recipe to the Instant Pot, Ninja Foodi or Pressure Cooker.

Instant Pot Corned Beef and Cabbage is the most delicious and the quickest way to make this St. Paddy's Day traditional meal. No more pot on the stove to make sure water did not boil over!!!

Cast of Ingredients for Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is very similar to Pressure Cooker New England Boiled Dinner, in that it is also a boiled meal using corned beef, cabbage and potatoes.

If you just want a simple cabbage side dish, make my popular Low Carb Instant Pot Buttered Cabbage recipe. It's low carb and keto too!

In Ireland, there is a dish called 'bacon and cabbage'. Bacon and cabbage is traditionally cooked with boiled potatoes and sometimes carrots. Corned beef was rather pricey in Ireland and in the mid to late 19th century Irish immigrants to the United States substituted corned beef for bacon, since corned beef was more reasonably priced in the US.

Corned beef and cabbage is not an Irish national dish and the connection is specifically Irish American, as part of St. Patrick' Day or St. Paddy's Day (the d's are short for Patrick or more accurately, "Padraig") in North America. Irish immigrants purchased corned beef from Jewish butchers, who produced salt cured meat from beef brisket. There were close cultural interactions between the Irish and the Jews in the 19th-20th century at the immigrant port in New York.

• Ingredients for Instant Pot Corned Beef and Cabbage
• What is the Difference between Gray and Red Corned Beef?
• How Much Corned Beef to Buy?
• What to Make with Leftover Corned Beef and Cabbage
• Tips and Tricks for Instant Pot Corned Beef and Cabbage.
• Instant Pot Corned Beef and Cabbage

Ingredients for Instant Pot Corned Beef and Cabbage

• Corned Beef – flat or triangle (tip) is fine. You will see Jewish style (red) and New England grey.
• Guinness Stout Beer – or other beer or none.
• Cabbage and Potatoes – use turnips and radish if following a low carb, keto diet.
• Pickling Spices – if your corned beef brisket does not come with a packets of spices, you will need to get Pickling Spices.
• Onion
• Fresh Garlic

Preparing food and cooking for the holidays is always so much fun in my house.

Rinse Corned Beef Well

My Holiday Party Ham Buns Southern Baked Ham Cheese Sandwiches are delish and always a good way to use up any extra meat! We always cook extra just to make the Ham Buns, which many now call "Ham and Cheese Sliders," Ugh, what is up with calling small sandwiches sliders? 🙂 So, for this corned beef and cabbage recipe, we love leftovers so we can make these incredible Reuben Eggrolls.

Of course, Pressure Cooker Southern Style Green Beans go with so many holiday meal, as does my Air Fryer Chanukkah Latkes {Jewish Potato Pancakes} and Pressure Cooker Jewish Noodle Kugel (Luchen Kugel) make great side dishes. I mean, come on, who doesn't love a good latke?

What is the Difference between Gray and Red Corned Beef?

• Corned beef which has been cured with only salt is grayish in color often referred to as "New England Gray."
• Red corned beef or "Jewish" corned beef is often cured with a salt water or sodium nitrite mixture and causes the meat to turn red.

Pickling Spices, beer and water make up the braising liquid. The most common spices used in a pickling spice mix include allspice berries, whole coriander seeds, mustard seeds, red pepper flakes, ground ginger and crushed bay leaves. Cinnamon sticks are often used.

Smash Garlic Cloves and Cut Onion

Most often, when you buy corned beef at the store, a little bag of pickling spices is included. As a kid, the pickling spices did not come in a small cellophane, like they do now and we would par boil and then have to dig out the spices and put them back into the pot. One whole side of the Corned Beef was covered in the pickling spices. So, I keep some extra in the house, so that I can more to the pot.

If you purchase a corned beef with the spices covering the beef instead of in a cellophane bag, or if your corned beef does not come with picking spices, make sure to pick up some pickling spices to use after parboiling in the Instant Pot, Ninja Foodi or Pressure Cooker. Marshalls Creek Spices is pretty good and the brand I recommend.

Traditionally, when cooking corned beef and cabbage on the stove, I will boil it for a bit and them skim off the fat and scum and often rinse out the pot and replace with fresh water. Instructions for this are found on the recipe card below, as well as in my Instant Pot New England Boiled Dinner recipe, so check it to see photos and directions for the salt removal using the parboil method.

Don't worry, the flavor is already infused in the beef from curing, so you won't lose any flavor from rinsing. Soaking the corned beef for an hour will also get rid of much of the excess salt. Make sure you remove the packet of pickling spices.

Onion and Garlic Infuse Into the Corned Beef

Keep it simple! For some recipes, simple and traditional are the way to go. I don't generally use carrots, but many people like carrots with their Instant Pot Corned Beef and Cabbage, so add them if you like.

Oh, and don't forget, lots and lots and lots of mustard! I like Yellow and the hubs liked the Brown Mustard. We are so different, him and I.

Keep the Fat Side Up

Guinness Stout is great to use in Instant Pot Corned Beef and Cabbage. Use one bottle or more.

How Much Corned Beef to Buy?

• Corned Beef is a fatty cut of meat. which has been cured with salt.
• The corned beef will shrink quite a bit after cooking, so plan on buying at least double the amount you think you will need.

Or maybe triple!

Pickling Seasonings and Water

The liquid should just barely cover the meat.

If you desire a stronger beer flavor, all Guinness or other beer can be used for a deeper flavor. We just usually use one bottle and the rest water.

Since the meat shrinks so much, it will be completely under water in no time, so not much liquid is needed.

A Bay Leaf Adds Nice Flavor

Remember to buy double, triple, quadruple the corned beef. It shrinks.

For a change of pace, try my Pressure Cooker Corned Beef with White Wine Brandy Mustard Sauce.

It is quite delicious and the White Wine Brandy Mustard Sauce is great to toss over your eggs the next morning.

Keep Cooked Corned Beef Hot and Moist

After the pressure has been released, remove the corned beef from the cooking pot and place it on a serving platter with a ladle of the braising liquid. Cover it with tin foil or some type of covering. Let the corned beef rest and redistribute the juices.

This resting period, will ensure a moist and juicy piece of meat! In addition, using a natural pressure release (meaning, do nothing until the pressure releases on its own) will ensure a moist corned beef.

Using a Basket for Potatoes Helps!

Potatoes and carrots cook so much faster than cabbage and why the cabbage is the last to go into Instant Pot, Ninja Foodi or Pressure Cooker and is best not submerged in the liquid. If cooking on the stove, then the cabbage should be submerged, but not when cooking under pressure.

Pro Tip: I strongly suggest getting this strainer/steamer basket, as you can just lower the basket with the veggies right into the cooking pot. They come in three sizes and this works especially well in 6 quart and larger pots. Four potatoes and a head of cabbage will fit nicely.

Cabbage Goes Last – On Top of Potatoes

If using a greater amount of potatoes, play it by ear and if they don't all fit in the strainer/steamer basket, just add them straight to the cooking pot.

Remember, potatoes first and then cabbage.

Beautiful Platter of Instant Pot Corned Beef and Cabbage

Looks like it is time to eat! Wait until you see what I do to Ed with the mustard. I had to hide after that.

Ed Loves Corned Beef and Cabbage!

Ed was a good sport as I put waaaaay too much mustard on his Corned Beef and Cabbage.

Plus, the cabbage was wicked hot and he burned his mouth. But, he loved his meal!

Air Fryer Pub Style Corned Beef Egg Rolls with White Wine Mustard Sauce

You are going to want leftovers, trust me!

What to Make with Leftover Corned Beef and Cabbage

• Egg Rolls, totally, seriously, you must buy extra corned beef, just to make my Air Fryer Pub Style Corned Beef Egg Rolls with White Wine Brandy Mustard Sauce, the next day! These are truly amazing! Thousand Island dressing makes a nice dipping sauce too for a Reuben egg roll.
• Reuben sandwiches. So much yum here. Rye bread, corned beef, cabbage and Thousand Island dressing.
• My famous Instant Pot Reuben Pasta. Wait until you taste all the deliciousness.

Watch my video and then scroll to the bottom for the printable recipe card.

Tips and Tricks for Instant Pot Corned Beef and Cabbage.

1. Either parboil or soak the corned beef to remove salt, nitrates, scum.
2. Buy at least double the amount of corned beef needed, as the corned beef shrinks about 50% during cooking.
3. Figure about one potato per person, so use the amount you think you will need. For a four pound corned beef, four medium potatoes with a large head of cabbage should fee four people.
4. Allowing the corned beef to naturally release ensures that it is nice and tender. Cut the corned beef against the grain and at a slight slant.

The triangle shaped corned beef is fattier than the "flat" cut. Both are delicious, so try both and see which your family prefers.

Make sure lots of mustard is available. Buy extra corned beef and freeze, as you will want to eat it throughout the whole year.

Oh, you MUST make my Instant Pot Colcannon Irish recipe for St. Patrick's Day too. It is so good and something we make throughout the year.

Instant Pot Corned Beef and Cabbage

More Instant Pot Cabbage Recipes to Make:

• Instant Pot Crack Slaw [Low Carb Egg Roll Bowls]
• Pressure Cooker Jewish Sweet and Sour Stuffed Cabbage Holishkes – seriously make these. They are the best Stuffed Cabbage recipe around. OMG, so good.
• Pressure Cooker Cabbage and Sausage
• Instant Pot Egg Roll Bowls [Low-ish Carbs]
• Low Carb Brussels Sprouts Alfredo Sauce

Happy St. Patrick's Day to everyone. But, but, but, MAKE INSTANT POT CORNED BEEF AND CABBAGE ALL YEAR ROUND!!!

Kitchen Equipment and Essentials

• Instant Pot, Ninja Foodi or Pressure Cooker
• J.A. Henckels Classic 8 inch Chef's Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Simply Gourmet (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
• Salbree 3 quart, 6 quart or 8 quart Steamer/Strainer Basket
• Marshalls Creek Pickling Spices

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Here is the handy printable recipe:

• ▢ 4 pounds Corned Beef flat or point
• ▢ 1 medium Yellow/Brown Onion cut in half
• ▢ 3 cloves Fresh Garlic crushed
• ▢ 1 bottle Guinness Stout Beer (or water)
• ▢ 1 Tablespoon Pickling Spices (should be included with corned beef)
• ▢ 1 Bay Leaf
• ▢ 1 pound Red Potatoes medium (figure one serving per person)
• ▢ 3 cups Fresh Water (approximately)
• ▢ 1 large Cabbage quartered

• Remove corned beef from package and set aside package of pickling spices.

• Rinse corned beef under cold water to remove gel.

• Soak corned beef in water for 1 hour to remove excess salt.

• Place corned beef into cooking pot and toss in onion, garlic, pickling spices and bay leaf.

• Add beer and enough water to just barely cover meat.

• Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 65 minutes.

• When beep sounds, wait until pressure releases (about 15-20 minutes) naturally and then remove lid. (Pressure can be manually released after 15, if need be.)

• Remove corned beef to a deep platter/plate and spoon over some of the liquid (about half a cup). Cover with lid or foil to keep warm.

• Add red potatoes into liquid in cooking pot. Place cabbage on top. Cabbage does not need to be submerged.

• Cook at high pressure for 2 minutes. When beep sounds, carefully release the pressure.

• Slice corned beef against the grain.  Place potatoes and cabbage onto serving platter and drizzle a little more liquid over beef to keep it moist.

• Serve with your favorite mustard and a cold beer or your beverage of choice.

To Make Glaze

• Mix together brown sugar and mustard until well combined. Remove some of the fat from top of corned beef and slather on glaze. Place in air fryer or under broiler until glaze begins to bubble. Watch it closely, as it easily goes from perfect to burned.

The triangle shaped corned beef is fattier than the "flat" cut. Both are delicious, so try both and see which your family prefers.

Corned beef shrinks so much, so figure that in when you count your guests and servings. A four pound corned beef will shrink by at least half and with the cabbage and potatoes, will serve four people.  Base the amount of potatoes on the amount of people.

Note on beer: The alcohol will subside and evaporate after the lid is removed. Please research and decide for yourself if you are comfortable using beer with kids. Most places will add beer, so chances are, they've already had corned beef and cabbage braised in beer.

Potatoes and carrots cook so much faster than cabbage and why the cabbage is the last to go into Instant Pot, Mealthy MultiPot or Pressure Cooker and is best not submerged in the liquid. If cooking on the stove, then the cabbage should be submerged, but not when cooking under pressure.

I strongly suggest getting this strainer/steamer basket, as you can just lower the basket with the veggies right into the cooking pot. They come in three sizes and this works especially well in 6 quart and larger pots. Four potatoes and a head of cabbage will fit nicely.

If you want to parboil, rather than soaking here is what you do:

Parboil Method

• Remove pickling packet and place Corned Beef into pressure cooker cooking pot and add just enough fresh water to cover the corned beef. Lock on lid and close pressure valve. Choose LOW PRESSURE and set pressure time to "0" minutes. When Beep sounds, wait 5 minutes, then release the rest of the pressure. Drain the water and remove corned beef from the cooking pot. Wash out any scum and return corned beef to cooking pot.

Timing for Type of Potatoes Used

• If using small new potatoes (1- 1.5 inches), reduce cook time to 1 minute.
• If using the standard red potatoes (3-3.5 inches), place potatoes into cooking pot first and place cabbage on top of potatoes. Cook for 3-4 minutes.

What to Serve with Instant Pot Corned Beef and Cabbage.

• Spicy Brown Mustard
• Yellow Mustard
• Irish Soda Bread

Size of corned beef, water and veggies should be altered depending on size of pressure cooker used. The larger the pressure cooker, the more potatoes and cabbage can be used.

If following a low carb, keto diet, use chunks of turnips and radish instead of potatoes.

Tips and Tricks for Instant Pot Corned Beef and Cabbage.

1. Either parboil or soak the corned beef to remove salt, nitrates, scum.
2. Buy at least double the amount of corned beef needed, as the corned beef shrinks about 50% during cooking.
3. Figure about one potato per person, so use the amount you think you will need. For a four pound corned beef, four medium potatoes with a large head of cabbage should fee four people.
4. Use a strainer/steamer basket for the vegetables, as you can just lower the basket right into the cooking pot. They come in three sizes and this works especially well in 6 quart and larger pots. Four potatoes and a head of cabbage will fit nicely.
5. Cut the corned beef against the grain and at a slight slant.

What to Serve with Instant Pot Corned Beef and Cabbage

• Brown Deli Mustard
• Yellow Mustard
• Dijon Mustard
• Creamy Curry Mustard Sauce
• Bottles of Beef

So as you can see, mustard MUST be served. I like traditional brown or yellow, but the other choices are great as well.

[Originally posted March 7, 2016. Reposted on March 18, 2019 to include updated photos and a video!]

Nutrition Facts

Instant Pot Corned Beef and Cabbage

Amount Per Serving

Calories 557 Calories from Fat 306

% Daily Value*

Fat 34g 52%

Saturated Fat 11g 69%

Cholesterol 122mg 41%

Sodium 2869mg 125%

Potassium 1238mg 35%

Carbohydrates 25g 8%

Fiber 5g 21%

Sugar 11g 12%

Protein 37g 74%

Vitamin A 153IU 3%

Vitamin C 125mg 152%

Calcium 103mg 10%

Iron 5mg 28%

* Percent Daily Values are based on a 2000 calorie diet.

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Instant Pot Corned Beef Cabbage [Pressure Cooker]

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