Every St. Patrick’s Day, I make corned beef and cabbage for my family. For years I used the slow cooker until I finally got an Instant Pot.
I still remember that first time I switched to pressure cooking. I was skeptical, but wow—what a difference! The meat turned out so tender and juicy that my family couldn’t stop talking about it. It cut our usual cooking time in half and freed up the oven for baking Irish soda bread.
If you’re like me and sometimes forget to start dinner early in the day, this Instant Pot version is a lifesaver. I can get the entire meal on the table in under two hours, which is fantastic when the day gets away from me.
How To Make Instant Pot Corned Beef and Cabbage
Place the metal trivet inside of the Instant Pot. Add the sliced onion, minced garlic, pickling spices, and water to the pot.
This is one of my favorite steps, because the onion and garlic make the whole house smell amazing. Sometimes I’ll even add a splash of beer (gluten-free if needed) for extra depth—it’s optional, but gives it a pub-style flavor.
Place the corned beef brisket, fat side up, on the rack on top of the onions. Set the Instant Pot to 85 minutes on Manual.
It may sound like a long time, but it’s still so much faster than the old-school slow cooker version. While it’s cooking, I usually have time to prep dessert or just relax with a cup of tea.
After cooking, let it naturally release for 20 minutes. Don’t skip this part—natural release helps keep the meat tender.
Strain the cooking liquid and use it to cook the potatoes, carrots, and cabbage. This trick is gold. The veggies soak up all those delicious spices. I’ve found cutting the cabbage into wedges rather than shredding keeps it from getting too soft.
Once it’s all done, slice the corned beef against the grain. Spoon a little of the cooking liquid over the slices to keep them moist and flavorful.
Is Corned Beef Gluten-Free?
Corned beef itself is just brisket cured in brine, so it’s naturally gluten- and dairy-free. But I’ve learned the hard way to always double-check the packaging.
Some brands add spice packets or flavorings that may contain gluten. When shopping, I make sure to read the label carefully, especially if I’m serving friends who need to avoid gluten or dairy.
I usually pick mine up at the local grocery store—it’s available all year, not just in March. If you see a good deal after St. Patrick’s Day, grab an extra and freeze it for later!
What To Serve With Corned Beef
I always love the classic sides: boiled potatoes, carrots, and cabbage all cooked right in the Instant Pot. It’s so easy and no extra pots to wash.
But I never skip the bread. Fresh rolls, cornbread, biscuits—anything to mop up that salty, savory broth. I usually bake a batch of gluten-free rolls for my family. They’re perfect for sopping up the juices.
If you’re feeling extra festive, a little ramekin of spicy mustard on the side really makes the meal. My kids even fight over the last dollop.
Easy Corned Beef and Cabbage
What I really love about this Instant Pot method is how hands-off it is. Once everything’s loaded, you can forget about it until dinner time.
I remember my old slow-cooker days: it would smell good all day, but you had to plan so early. Now, if I get home late from work or errands, I know I can still get a hearty, comforting meal on the table with minimal stress.
And the veggies turn out perfectly tender—not mushy, not raw. I always make sure to cut the carrots into big chunks so they don’t overcook.
Storing Leftovers
Corned beef makes incredible leftovers. I store any extras in an airtight container in the fridge.
The next day, I’ll reheat slices in the microwave or even pan-fry them for a little crispy edge.
Leftover veggies go great in a quick hash the next morning with a fried egg on top. Honestly, sometimes I think the leftovers are even better than the first night.
Instant Pot Corned Beef and Cabbage
A simple recipe for corned beef and cabbage made in an Instant Pot. This pressure cooker meal is both gluten-free and dairy-free.
Ingredients
- 1 small yellow onion, sliced
- 2 teaspoons minced garlic
- 1 pickling spice packet (from the corned beef)
- 3 cups water
- 4-pound gluten-free corned beef brisket, rinsed
- 4 cups baby potatoes
- 2 cups baby carrots
- 1 small cabbage, cut into 4 wedges
Instructions
- Place the metal trivet inside the Instant Pot. Add the sliced onion, minced garlic, pickling spices, and water. Place the corned beef brisket, fat side up, on the rack above the onions.
- Secure the lid and lock it into place. Set the steam release knob to the sealing position. Press the Manual button and set the timer for 85 minutes (1 hour and 25 minutes). Cook until the internal temperature reaches 145°F.
- When the cooking time is complete, let the pressure release naturally for 20 minutes, then manually release any remaining pressure. Once all steam has escaped and the pressure valve lowers, carefully remove the lid.
- Transfer the corned beef to a cutting board and cover with foil to keep warm.
- Strain the cooking liquid into a small bowl to remove the onions and spices. Return 1½ cups of the strained liquid to the Instant Pot, reserving the rest.
- Add potatoes, carrots, and cabbage to the pot. Replace the lid and lock it. Set the steam release knob to sealing. Press the Manual button and set the timer for 4 minutes.
- After cooking, manually release the pressure. When the valve drops, open the lid.
- Slice the corned beef against the grain. Spoon some of the reserved cooking liquid over the slices. Use a slotted spoon to remove the vegetables and serve with the corned beef.
Notes
- Always check labels to confirm the corned beef is gluten-free.
- Ensure the internal temperature reaches 145°F before serving.
- Nutritional values are estimated and may vary.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 259Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 62mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 19g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’ve never tried making corned beef and cabbage in the Instant Pot, give it a shot this year. It’s easy, reliable, and seriously delicious.
For me, it’s not just a St. Patrick’s Day tradition anymore. It’s become one of those comfort meals I pull out any time I want to spoil my family a little—and it never disappoints.
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