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Instant Pot Corned Beef and Cabbage ready to serve on a white platter with parsley and carrots

Easy Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is a delicious and hearty meal that is ready to serve in far less time than the traditional roasting method.
Course Dinner
Cuisine American, Western
Prep Time 10 minutes
Cook Time 1 hour 33 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories 493kcal


  • 5 pounds (2.26kg) corned beef brisket
  • spices that come with the corned beef
  • 2 teaspoons garlic minced
  • ½ cups (118ml) water
  • ½ cup (118ml) lager beer
  • 1 medium green cabbage sliced into 6-8 wedges
  • 6 large carrots cut into large rounds
  • 3 tablespoons parsley chopped


  • Remove corned beef brisket from the package and reserve the spices.
  • Place meat directly in the bottom of the Instant Pot insert.
  • Add spices, minced garlic, water and beer (or substitute ½ cup water for the beer) to the Instant Pot.
  • Close the lid, turn the vent to sealing position and set to high pressure, manual/pressure cook for 60 mins for firmer meat, or up to 90 mins for tender succulent meat.
  • When done, allow for a full Natural Pressure Release (NPR). Test the corned beef, if it is not cooked to your liking, turn back on and cook for a further 10 mins.
  • Next, take out the corned beef along with 4-6 tbsp of the broth, and remove any spices stuck to the meat. Set aside.
  • Add the cabbage and carrots to the Instant Pot, close the lid, turn the vent to sealing position and set to high pressure, manual/pressure cook for 3 mins. When done perform a Quick Pressure Release (QPR) and immediately remove the vegetables.
  • Slice the beef against the grain and drizzle the broth on top to moisten. Sprinkle with parsley and serve alongside the vegetables.



  • For those following gluten-free, low carb, and keto diets, substitute either beef stock or additional water for the beer.
  • Use a food thermometer to make sure the corned beef has been fully cooked before removing it from the Instant Pot. The internal temperature should reach at least 145 degrees F.
  • For even more great flavor, add some caramelized onions and crushed garlic to the cabbage and carrots.
  • When preparing this recipe using extra water instead of beer, there are 10 Blue Plan SmartPoints in one serving.


Calories: 493kcal | Carbohydrates: 9g | Protein: 34g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 2803mg | Potassium: 951mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6300IU | Vitamin C: 98.3mg | Calcium: 67mg | Iron: 4.4mg