I love my Instant Pot. It’s a total game changer, especially when it comes to making corned beef. There’s nothing like using a pressure cooker to get tender, flavorful corned beef and cabbage without spending all day in the kitchen. And the best part? You’ll get perfectly cooked carrots and potatoes, too. Once you try this Instant Pot corned beef and cabbage, you’ll wonder why you haven’t been making it this way all along. Your taste buds and your schedule are about to be very happy.
How Long to Cook Corned Beef in the Instant Pot
For a 3 to 4-pound corned beef, cook on high pressure for 75 minutes to 90 minutes if closer to 4 pounds. For larger pieces, add an additional 10 minutes per pound. This ensures the meat is tender without being overcooked.
Jump to:
- How Long to Cook Corned Beef in the Instant Pot
- How to Cook Corned Beef in the Instant Pot
- Ingredients
- Instructions
- FAQ
- Serving Suggestions
- How to Slice Corned Beef for Best Results
- Best Sides to Serve with Corned Beef
- Corned Beef Cooking Tips and Tricks
- Can You Overcook Corned Beef in the Instant Pot?
- How to Store and Use Leftover Corned Beef
- Variations
- Storage and Reheating
- Nutritional Information
- Kitchen Essentials and Items Used in Recipe
- Instant Pot Corned Beef
How to Cook Corned Beef in the Instant Pot
Cooking corned beef in the Instant Pot is incredibly easy. For a 3 to 4-pound corned beef, you’ll need 75 minutes on high pressure to achieve tender, juicy results. Closer to 90 minutes is ok too. If your cut of meat is larger than 4 pounds, just add 10 minutes of cooking time for each additional pound. After the corned beef is cooked, let the pressure release naturally for at least 15 minutes for the best texture. Then, cook the vegetables for a few minutes, and you’ve got a complete meal!
Note: This works in the Instant Pot, Ninja Foodi, and also other electric pressure cookers.
Ingredients
- 3 to 4-pound corned beef
- 1 onion, cut into quarters
- 2 stalks celery, cut in half
- 1 tsp. minced garlic
- 2 bay leaves
- 2 cups beef broth
- 1 head green cabbage, cut into quarters
- 1 pound baking potatoes or red potatoes
- 4 carrots, cut on the bias into 2 to 3-inch pieces
- Seasoning packet (from corned beef package)
Instructions
Step 1: Prep the Corned Beef
Rinse the corned beef thoroughly under cold water to remove excess salt. Set aside and reserve the seasoning packet.
Step 2: Prepare the Instant Pot
Place the onion quarters, celery, and bay leaves at the bottom of the Instant Pot. Set the trivet on top of the vegetables. Place the corned beef on the trivet, fat side up. Pour the beef broth over the meat and sprinkle the reserved seasoning packet on top.
Step 3: Cook the Corned Beef
Lock the lid on the Instant Pot and set the valve to the sealing position. Pressure cook the corned beef on high for 75 minutes if around 3 pounds. 90 minutes for 4 pounds. Once the cook time is done, allow the pressure to release naturally for 15 minutes. For a larger corned beef (over 3 pounds), add 10 minutes of cook time per additional pound.
Step 4: Cook the Vegetables
Once the pressure is fully released, carefully remove the corned beef and set it aside. Add the cabbage wedges, carrots, and potatoes to the Instant Pot. Close the lid and set the valve to sealing. Pressure cook the vegetables for 3 minutes on high. Perform a quick release once the cooking time is complete.
Step 5: Slice and Serve
Trim the fat from the top of the corned beef, flip it over so the fat side is down, and slice it against the grain into ¼ to ½ inch thick slices. Serve the corned beef with the cooked cabbage, carrots, and potatoes.
Tip: Let the Corned Beef sit 15 minutes under a foil tent before slicing. This lets the juices redistribute and makes it juicier.
FAQ
Cook a 3 to 4-pound corned beef for 75 minutes on high pressure. For larger cuts, add 10 minutes of pressure cook time per pound.
Yes, it’s possible to overcook corned beef if cooked too long. Be sure to follow the recommended cooking times based on the size of your corned beef for tender, flavorful results.
It’s best to cook the vegetables separately after the corned beef is done. This ensures the cabbage and potatoes remain firm and doesn’t get mushy.
Yes, corned beef freezes well. Wrap it tightly and store it in the freezer for up to 3 months. Thaw it in the fridge before reheating.
Always slice corned beef against the grain for tender slices. Aim for ¼ to ½ inch thickness for optimal texture.
Serving Suggestions
This Instant Pot Corned Beef and Cabbage pairs perfectly with:
- Instant Pot Parsley Potatoes for a simple and flavorful side that complements the corned beef.
- Rice Pilaf in the Instant Pot if you’re looking for a lighter, grain-based option to serve alongside the cabbage and beef.
- Parmesan Roasted Brussels Sprouts for a crispy, savory vegetable side that adds a delicious contrast to the dish.
How to Slice Corned Beef for Best Results
Always slice corned beef against the grain for the most tender and flavorful results. Cutting the meat with the grain will result in chewy, tough slices. Look for the direction of the meat fibers and slice across them for ¼ to ½ inch thick pieces.
Best Sides to Serve with Corned Beef
Corned beef is delicious with classic sides like boiled potatoes, cabbage, and carrots. For a twist, try serving it with creamy mashed potatoes, roasted Brussels sprouts, or a tangy mustard sauce.
Corned Beef Cooking Tips and Tricks
- Let your corned beef rest for a few minutes after cooking to allow the juices to redistribute.
- Using beef broth instead of water adds richness to the dish.
- If you prefer a stronger flavor, marinate the corned beef in its spice mix overnight before cooking.
- Be careful not to overcook the corned beef to avoid tough and dry meat.
Can You Overcook Corned Beef in the Instant Pot?
Yes, it is possible to overcook corned beef in an Instant Pot, though it’s less likely than with traditional methods. To prevent this, stick to the recommended cook times based on the weight of your corned beef for tender, flavorful results.
How to Store and Use Leftover Corned Beef
Leftover corned beef can be stored in the fridge for up to 4 days or frozen for up to 3 months. Try using it in corned beef hash, sandwiches, or as a protein-packed addition to salads or soups. My Corned Beef and Cabbage Soup is great to make with leftovers.
Variations
- Guinness-Infused Corned Beef: Replace the beef broth with 2 cups of Guinness beer for an Irish twist on the flavor.
- Low-Carb Option: Swap out the potatoes for cauliflower florets, added after cooking the corned beef.
Storage and Reheating
- Storage: Leftover corned beef and vegetables can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked corned beef, wrapped tightly, for up to 3 months.
- Reheating: Place the corned beef and vegetables in a skillet with a splash of broth or water, and heat over medium until warmed through. Alternatively, you can microwave the leftovers in a microwave-safe dish, covered, for 2-3 minutes or until hot.
Here’s the approximate nutritional breakdown for one serving of this corned beef and cabbage recipe (based on a 4 oz. serving of corned beef and accompanying vegetables):
Nutritional Information
- Calories: 450
- Protein: 28g
- Carbohydrates: 20g
- Fat: 27g
- Sodium: 1850mg
(Note: Values may vary depending on the specific brand of corned beef used and additional ingredients.)
Kitchen Essentials and Items Used in Recipe
Instant Pot Smart WiFi 8-in-1 Electric Pressure Cooker
Ninja Foodi 10-in-1 6.5-Quart PRO Pressure Cooker
All Natural Reduce Sodium Beef Base 8oz.
Mercer Culinary M13914 Millennia Granton Edge Slicing Knife
Instant Pot Corned Beef
Ingredients
- 3 to 4 Pound Corned Beef
- 1 Onion Cut in Quarters
- 2 Stalks Celery cut in Half
- 1 tsp. Minced Garlic
- 2 Bay Leaves
- 2 Cups Beef Broth
- 1 Head Green Cabbage Cut in Quarters
- 1 Pound Baking Potatoes or Red Potatoes
- 4 Carrots Cut on Bias in 2 to 3-inch pieces
Instructions
- Rinse corned beef well. Reserve seasoning packet.
- Cut onion into quarters and put in the Instant Pot. Put bay leaves in the Instant Pot. Put the trivet in the Instant pot on top of onions. Put corned beef in instant pot fat side up. Pour beef broth over corned beef.
- Add seasoning pack to the top of Corned Beef.
- Put the lid on top of the Instant Pot and close valve
- Pressure cook corned beef 75 to 90 minutes and do a 15 minute Natural Pressure Release
- If cooking a corned beef bigger than 3 pounds and closer to 4 pounds do 90 minutes. Add 10 minutes of pressure cook time for every pound over 3 pounds is a good rule of thumb.
- Once pressure is released remove corned beef from the Instant pot.
- Cut cabbage into six wedges and add to instant pot with carrots and potatoes. Put the lid back onto Instant Pot close valve and pressure cook vegetables for 3 minutes. When cooking time is complete do an instant pressure release.
- Cut the fat off of the top of corned beef. Turn corned beef over so the fat side is down and slice the corned beef against the grain into 1/4 to 1/2 inch slices and serve.
