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Tender Instant Pot Corned Beef with Cabbage and Potatoes

A simple and delicious Instant Pot recipe for corned beef served with tender cabbage and potatoes, perfect for a comforting family meal.
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Prep Time 15 minutes
Cook Time 1 hour 38 minutes
Total Time 1 hour 53 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds corned beef brisket (preferably with seasoning packet included) 3 pounds is suggested for best results.
  • 4 cups water For cooking in the Instant Pot.
  • 1 large yellow onion, peeled and quartered Adds flavor to the broth.
  • 3 cloves garlic, smashed Smashed to release more flavor.
  • 2 pieces bay leaves Enhances the overall flavor.
  • 1 teaspoon whole black peppercorns Adds seasoning.
  • 3 medium carrots, peeled and cut into chunks Optional, but adds sweetness.
  • 1.5 pounds small red potatoes, halved or quartered Cook alongside the corned beef.
  • 1 medium head green cabbage, cut into wedges Adds a classic touch.
  • Dijon mustard or spicy brown mustard for serving Optional, but recommended.

Method
 

Preparation
  1. Remove the corned beef brisket from its packaging and rinse it under cold water to wash away excess brine. Pat dry with paper towels.
  2. Pour 4 cups of water into your Instant Pot. Add the quartered yellow onion, smashed garlic cloves, bay leaves, and whole black peppercorns. Stir gently.
  3. Lay that brisket in the pot, fat side up if possible.
  4. Seal the Instant Pot lid and set it to high pressure for 90 minutes (80 minutes for a 3-pound brisket).
  5. Once the timer goes off, let the pressure release naturally for 15 minutes.
  6. Open the lid carefully, add the halved red potatoes and carrot chunks around the brisket, making sure the potatoes aren’t too crowded.
  7. Close the lid and cook on high pressure for an additional 5 minutes.
  8. Quick release the pressure, then add the cabbage wedges on top. Push them down gently if needed, close the lid again and steam on high pressure for 3 minutes more.
  9. Quick release the pressure again. Use tongs to pull out the cabbage, potatoes, and carrots first, then slice the corned beef against the grain. Serve with mustard on the side if desired.

Notes

Consider doubling the recipe for larger family gatherings. Pair it with soda bread for a complete meal. Keep an eye on the garlic to avoid burning.