If you’re craving a no-fuss, deeply satisfying dinner, instant pot corned beef and cabbage potatoes and carrots checks every box. This dish combines tender, flavorful brisket, buttery vegetables, and rich broth—all cooked together in one pot. It’s a go-to comfort meal, whether you’re celebrating St. Patrick’s Day or just want a cozy dinner on a chilly evening. The Instant Pot makes the process fast and easy, while still delivering that all-day flavor. Once you try instant pot corned beef and cabbage potatoes and carrots, you’ll see why it’s a favorite for busy families and home cooks alike. It’s hearty, quick, and incredibly rewarding.
Table of Contents
Instant Pot Corned Beef and Cabbage Potatoes and Carrots: Your Easy Path to a Cozy, Crowd-Pleasing Meal
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Instant Pot corned beef and cabbage potatoes and carrots recipe delivers juicy, tender brisket, perfectly cooked vegetables, and deep flavor—all in under two hours. A classic comfort dish made simple.
Ingredients
3–4 lb corned beef brisket (with spice packet)
4 cups water or beef broth
1 lb baby potatoes, halved
4 large carrots, cut into thick chunks
1 small green cabbage, cut into wedges
1 bay leaf
1 tsp whole peppercorns
1 tbsp apple cider vinegar (optional)
2 cloves garlic, smashed (optional)
Instructions
Rinse the corned beef under cold water to remove excess brine.
Place the brisket into the Instant Pot, fat-side up.
Add the broth or water, spice packet, bay leaf, and peppercorns.
Seal and pressure cook on high for 90 minutes.
Naturally release pressure for 10–15 minutes.
Open lid and add potatoes, carrots, and cabbage.
Reseal and cook on high pressure for 5 minutes.
Quick release, remove meat to rest, then slice and serve.
Notes
For extra flavor, replace 1 cup of broth with Guinness or dark beer.
Leftovers make a great hash or sandwich the next day.
Use thick-cut carrots and baby potatoes to maintain texture.
Cabbage cooks quickly—don’t overdo it.
- Prep Time: 10 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: Irish-American
Nutrition
- Calories: 460
- Sugar: 5g
- Sodium: 1350mg
- Fat: 24g
- Carbohydrates: 28g
- Protein: 33g
- Cholesterol: 105mg
Keywords: Corned beef brisket, red potatoes, carrots, butter, garlic,yukon gold potatoes
The Story & Intro
Why This Dish Means Home to Me
The first time I made instant pot corned beef and cabbage potatoes and carrots, I didn’t even know if I liked corned beef. I just remembered my mom buying a brisket on clearance after St. After St. Patrick’s Day, my mom would drop a brisket into the slow cooker with some cabbage, big chunks of potato, and whatever carrots we had on hand.
Our meals weren’t fancy, but that one stuck with me—simple, savory, and comforting in a way I never forgot.
Years later, I craved that same feeling in a hurry, so I had to find a shortcut that didn’t lose the magic.
So I grabbed my Instant Pot and gave it a shot. Ninety minutes later, I had the same melt-in-your-mouth beef, tender cabbage, and vegetables that soaked up every ounce of the broth. It wasn’t just a meal—it was a memory on a plate. That moment made this recipe a favorite in my rotation.
These days, I make instant pot corned beef and cabbage potatoes and carrots all year long, not just in March. It’s simple, filling, and perfect for busy weeknights. What I love about the Instant Pot version is that it delivers deep flavor and tenderness with hardly any active cooking time.
If you’re putting together a full table, consider pairing it with comforting side dishes like garlic butter steak bites and green beans or buttery crockpot potatoes for a meal that’s hearty and crowd-pleasing.
Why Instant Pot Wins the Day
Corned beef is a tough cut—it needs either time or pressure. Traditionally, you’d slow-cook it all day to soften the connective tissue. But with the Instant Pot, you get fall-apart beef and perfectly cooked vegetables in just under two hours. That’s the magic of making instant pot corned beef and cabbage potatoes and carrots—you save time without giving up flavor.
The pressure helps infuse the meat and veggies with that classic spice and briny depth. You can layer your ingredients for better texture, delay adding veggies to avoid mush, and even tweak the seasoning mid-cook. It’s efficient, forgiving, and perfect for new cooks looking to build confidence in the kitchen.
If you’re hooked on one-pot meals like I am, you’ll also enjoy these garlic butter steak bites, which use similar techniques and deliver the same kind of cozy, full-flavor experience.
Prepping Corned Beef the Right Way
Should You Rinse Corned Beef First?
When preparing instant pot corned beef and cabbage potatoes and carrots, one of the first things people ask is whether they should rinse the meat. Corned beef comes cured in a salty brine, and skipping a rinse can sometimes lead to a dish that’s overly salty—especially when you’re adding broth, potatoes, and cabbage to the mix.
I always give my brisket a quick rinse under cold water. This doesn’t remove the flavor locked into the meat but does cut down the saltiness in the final dish. When you’re cooking instant pot corned beef and cabbage potatoes and carrots, a simple rinse can make sure your vegetables don’t end up tasting like a salt lick.
If you’re using a store-bought brisket, you probably got a spice packet with it. That little pouch works well with instant pot corned beef and cabbage potatoes and carrots, but I often upgrade it with extra peppercorns, mustard seed, and a couple of bay leaves for balance and depth.
How to Prep Your Meat for Pressure Cooking
Before pressure cooking, trim off any thick layers of fat from the brisket. You want to keep a thin cap, which helps the meat stay juicy during the high-pressure cook. Always place the meat fat-side up when making instant pot corned beef and cabbage potatoes and carrots—this lets the fat baste the beef naturally.
You’ll need to add liquid. I use a mix of water and garlic broth to bring more flavor into the meat. Don’t add the cabbage, carrots, or potatoes yet. If you add them too soon, they’ll overcook. Trust me—this timing trick is the key to making instant pot corned beef and cabbage potatoes and carrots with the perfect texture.
And if you’re planning a full table, pair this dish with my garlic steak bites or buttery potatoes and green beans to complement the flavors in instant pot corned beef and cabbage potatoes and still let the corned beef with cabbage, potatoes, and carrots shine as the star of the plate.
Cooking Everything Perfectly Together
When to Add Cabbage, Carrots, and Potatoes
One of the most common mistakes when making instant pot corned beef and cabbage potatoes and carrots is tossing everything in at once. While that might seem convenient, it usually leads to overcooked vegetables and mushy cabbage. Each ingredient cooks at a different rate, so timing matters.
Start with the corned beef. Cook it first under high pressure, then release the pressure and add the vegetables afterward. Vegetables like cabbage, carrots, and potatoes cook quickly—five minutes under pressure is usually enough.That brief cooking time allows them to soak up all the rich broth while still holding their shape.
Layering your cook time gives you tender meat, flavorful potatoes, and cabbage that still holds its texture. It’s the key to making instant pot corned beef and cabbage potatoes and carrots that tastes rich, balanced, and perfectly cooked every time.
Timing Guide for Cooking Corned Beef in the Instant Pot
The size of your brisket determines the best cook time. Here’s a simple guide for cooking times:
Briskets weighing 2 to 3 pounds generally need 75 minutes of pressure cooking.
For cuts around 3 to 4 pounds, aim for about 90 minutes under pressure.
Larger briskets over 5 pounds may require 100 to 110 minutes to become fully tender.
Once the meat is done, let the pressure drop naturally for at least 10 minutes before opening the lid.This step helps the brisket retain moisture and slice cleanly without falling apart.At that point, you can add your vegetables and cook them for a short five-minute cycle to finish the dish.
That’s how you lock in tenderness and flavor in your instant pot corned beef and cabbage potatoes and carrots, without overdoing any part of the dish.
Want to serve it alongside another crowd-pleaser? Try my garlic butter steak bites or these crockpot potatoes with green beans. They pair beautifully with the hearty, savory flavors in this recipe.
Tips, Variations, and Leftovers
Flavor Variations and Upgrades
Once you’ve mastered the basics of instant pot corned beef and cabbage potatoes and carrots, it’s easy to start experimenting. One of my favorite upgrades is swapping part of the cooking liquid with dark beer like Guinness. It brings a bold, savory layer to the dish while still letting the vegetables and brisket shine.
You can also stir in a splash of apple cider vinegar or a spoonful of whole grain mustard after cooking to brighten the flavors. For a subtle kick, toss a few crushed garlic cloves or chili flakes into the pot before sealing the lid. These simple tweaks make your instant pot corned beef and cabbage potatoes and carrots feel like a whole new recipe without extra effort.
Want more flavor? Toast the spice packet or your own blend of peppercorns, coriander, and mustard seed in a dry pan for 1–2 minutes before adding them. That small step unlocks a more robust flavor and enhances the final result.
Storage, Leftovers, and Reheating Tips
One reason I love making instant pot corned beef and cabbage potatoes and carrots is how well it stores. Let everything cool fully, then separate the meat and veggies into airtight containers. Keep the broth too—it’s great for reheating and even better the next day when the flavors deepen.
Warm it slowly on the stovetop or in the microwave, adding a bit of broth to help restore moisture and keep it tender.This meal also makes incredible sandwiches the next day. Just slice the beef thin, pile it onto rye bread with some cabbage or mustard, and warm it up for a hearty lunch.
Leftovers can also be repurposed into hash. Dice the meat, chop the vegetables, and toss everything in a skillet with a bit of oil until crispy and golden. It’s one more reason to make extra when you’re cooking instant pot corned beef and cabbage potatoes and carrots—you’ll want those leftovers.
Craving other cozy meals that stretch well into tomorrow? Try my garlic butter steak bites or green beans and potatoes—both are made to last and reheat beautifully.
Conclusion
Whether it’s your first time using a pressure cooker or you’re just craving something deeply comforting, instant pot corned beef and cabbage potatoes and carrots is the kind of meal that brings people to the table. It’s quick, hearty, and full of flavor without needing hours of prep or cook time.
From learning how to stagger your ingredients to mastering the cook times, every part of the process helps you build confidence in the kitchen. And if you mess it up a little? That’s okay—it’ll still taste like home.
Remember, great food isn’t about perfection. It’s about comfort, connection, and the little wins that make cooking worth it. So go ahead—grab that brisket, power up the Instant Pot, and make a dinner you’ll be proud to serve.
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Is corned beef good in the Instant Pot?
Absolutely. The Instant Pot is one of the best tools for cooking corned beef. It breaks down the tough connective tissue in a fraction of the time it takes with traditional methods. When you make instant pot corned beef and cabbage potatoes and carrots, the pressure locks in flavor, keeps the meat juicy, and tenderizes it beautifully without drying out.
When to add potatoes and carrots to slow cooker corned beef?
In a slow cooker, add the potatoes and carrots about halfway through the cooking time. That’s typically around the 4-hour mark for an 8-hour cook. This timing helps the vegetables stay firm and flavorful instead of getting mushy. For the Instant Pot version, they go in after the beef has pressure-cooked and need just 5 minutes under pressure.
How long to cook carrots with corned beef?
Carrots only need about 5 minutes under pressure when added to instant pot corned beef and cabbage potatoes and carrots. If you’re slow cooking, 3 to 4 hours is usually enough—just don’t let them sit the entire time, or they’ll fall apart. Always cut them into thick chunks so they hold up well.
What happens if you don’t rinse corned beef before cooking?
If you skip rinsing, your corned beef will be saltier—sometimes too salty, depending on the brand. The brine it’s packed in is highly concentrated. Rinsing removes excess surface salt and helps keep the broth from overpowering the vegetables. That’s especially important when making instant pot corned beef and cabbage potatoes and carrots, where the meat flavors the entire pot.