Thank you to Idaho® Potatoes for sponsoring this Instant Pot Corned Beef recipe! As always, all opinions are my own.
This Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes is the perfect festive meal for the holiday. All of the ingredients cook in the pressure cooker, and it cuts the cooking time in half! (But don’t worry- I’ve included instructions for both stovetop and slow cooker in the recipe notes below.)
I had this for dinner last night, and it’s all I can do right now to not go straight to the fridge for leftovers (of which there were plenty… I see some corned beef hash in my future!). It’s absolutely DELICIOUS.
The Instant Pot corned beef is perfectly cooked to a wonderful, fall-apart, tender texture. The vegetables cook separately from the beef in the cooking liquid, which seasons them perfectly. And the POTATOES. They are smothered in plenty of salted Irish butter and mixed with a generous amount of fresh chopped parsley. They are, I think, the star of this meal- I could eat them with every meal of every day.
To be honest, I’ve always been kind of put off by the name “corned beef,” even though it’s one of my favorite things to eat ever. It’s a beef brisket that has been cured with salt, and actually doesn’t involve corn at all. In the UK, it’s traditionally cured with large grain rock salt, also called “corns” (in old English, the word “corn” described any small hard particle or grain).
Because the beef has already been cured with salt, this is one of the few recipes to which you don’t have to add ANY extra salt. Corned beef also usually comes with a seasoning packet, so it’s especially easy to prep.
First, you’ll add the corned beef to your instant pot with some garlic, the seasoning packet, and water. It will cook at high pressure for 70 minutes, until it’s perfectly tender.
When you remove the beef from the instant pot, place it in a bowl and add LOTS of the cooking liquid to it. Corned beef has a tendency to dry out, so it’s important to store it in the cooking liquid, both while you wait to serve it and for the leftovers. You’ll also want to spoon some of the liquid on top when serving.
Then, add the veggies to the pressure cooker in the remaining liquid (about 2 cups) and cook at high pressure for only 3 minutes.
Once the veggies are done, you’re almost ready to eat. But there is one more extremely important step.
Usually, all of the veggies are served as they are. And they are delicious- the seasoning from the cooking liquid penetrates every bite.
But I’m an overachiever, and I love butter. So I mixed the potatoes with a generous amount of salted Irish butter and fresh chopped parsley (which are key ingredients to traditional Irish boiled potatoes). I don’t think I’m ever making boiled potatoes any other way again- WOW they are good.
Got leftovers? Make this Sweet Potato, Corned Beef, and Cabbage breakfast bake or this Corned Beef Hash.
Here’s the printable recipe for Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes.
Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes
Ingredients
- 3 lbs. corned beef brisket with spice packet (more if you want leftovers for sandwiches or hash)
- 1 yellow onion peeled, halved, and sliced
- 2 cloves garlic roughly chopped
- 4 cups water
- 1 lb. carrots peeled and cut into 2-3 inches in length
- 1.5 lbs. small red potatoes halved or quartered, depending on size
- 1 large head cabbage cored and cut into 8-10 wedges
- 4 tablespoons butter
- 1/4 cup fresh parsley chopped, plus more for garnish
Instructions
- Place onions, garlic, corned beef, and water in your pressure cooker. Sprinkle spice packet seasoning on top. Set pressure to manual on high for 70 minutes. Quick release the pressure when it's done and wait for float valve to drop before opening.
- Meanwhile, prep the vegetables.
- Remove corned beef to a bowl along with most of the looking liquid. Leave about 2 cups in the pressure cooker.
- Add the potatoes on one side of the pressure cooker in the rest of the liquid, the carrots on the other. Place the cabbage wedges on top. Set pressure to manual on high for 3 minutes. Quick release the pressure and wait for float valve to drop before opening.
- Remove the carrots and cabbage.
- Place potatoes in a bowl and add the butter and parsley, stirring until butter is melted and coats every potato. (see notes)
- Cut the corned beef against the grain into slices and serve with the vegetables, buttered potatoes, some cooking liquid drizzled on top, and a garnish of fresh parsley.
Notes
- If your corned beef didn't come with a spice packet, no worries! You can make your own seasoning mix.
- Stovetop Instructions: To make this on your stovetop, simmer corned beef in a large covered pot with the spice packet, garlic, onions, and water for 2 hours. Add the potatoes, cabbage, and carrots to the pot on top of the brisket and simmer for 30 more minutes, or until vegetables are very tender. Proceed as instructed above, making sure to reserve some cooking liquid for serving.
- Slow Cooker Instructions: To make this in your slow cooker, add corned beef, spice packet, garlic, onions, potatoes, and carrots to the slow cooker. Cook on high for four hours or low for 8 hours. Add the cabbage on top and continue cooking for 45 minutes-1 hour, or until cabbage is tender. Proceed as instructed above, making sure to reserve some cooking liquid for serving.
- Storing Leftovers: Corned beef has a tendency to dry out. Store any leftovers with the cooking liquid in order to keep it moist.
- Make it dairy-free/paleo: For a dairy-free version, use ghee instead of butter (or omit entirely). For a Whole30/Paleo compliant version, make sure to use a compliant corned beef as well as ghee.
- I made this recipe in my 6 qt. Instant pot. It should work the same in an 8 qt., but you may need to cut the ingredients in half for a 3 qt. mini.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Lori devlin
I make a roux with butter and flour then I add the liquid from the corn beef and veggies. Delightful gravy.
Elizabeth Lindemann
Oh wow that sounds amazing! I’ll have to try that next time!
Diane Stanley
I want to add turnip to my boiled dinner, do I add time to the veggies in the pot? Also, I have 5 lb of meat–do I need to adjust the time? It is a pork shoulder brisket. Thanks, going to cook it tomorrow I hope!!
Elizabeth Lindemann
Good questions! According to the official instant pot cooking times, a pork shoulder (butt) should be cooked for 15 minutes per pound, so I’d go for at least 75 minutes (and err on the side of more, if you’re unsure, since pork shoulder is very hard to overcook!). As for the turnips, they do take a while to cook, but if you cut them into small pieces (about 1-1.5″ cubes), I think 3 minutes should be enough. If you try it and they are still too hard, just put the lid back on and try 1-2 more minutes. Hope that helps, and hope you like it!
Diane Stanley
Thanks so much, I will let you know how it comes out. I have NOT made a boiled dinner in 20 years!! Can’t wait to try it!!
Mateo Pedersen
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.
Elizabeth
Glad you liked it!
Summer
You have onions in your instructions but not on your ingredient list. What kind of onions and how many should be used?
Elizabeth
Oh wow- thanks so much for catching that! I’ll fix the recipe card now. I just used one yellow onion, peeled, halved, and sliced. It’s mostly there just to add some flavor- you can eat it at the end if you want but I ended up just eating the carrots. In the future, I think it’s safe to assume that if a certain type of onion isn’t specified in a recipe, it’s more than likely a yellow onion :-) Thanks again, and hope you like it!