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.

Instant Pot Corned Beef and Cabbage Potatoes and Carrots: Your Easy Path to a Cozy, Crowd-Pleasing Meal

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

Scale

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