Make this Instant Pot Corned Beef and Cabbage in a fraction of the time. This recipe is a tender and delicious spring dinner that your family will look forward to each year!
Each March, I buy the traditional corned beef and cabbage. Partly because I like the taste and partly because it’s so inexpensive in March. Cabbage is cheap in the spring! Healthy food at a low cost is a win- win.
It’s easy to prepare, too. I just stick it in the crock pot and wait.
Then, wait some more.
But, I have to confess. I detest slow cooking food. I know, weird, right? Most other busy moms I know love it.
I love how I can set it and forget it. The slow cooker has saved the day on many a soccer night. But I hate cooking with it.
The tantalizing smell of food cooking in the slow cooker permeates the house.
It’s pure torture.
I work from home.
That means I have to smell it all day. My tummy growls as the smell grows stronger. I become ravenously hungry for whatever is in the crockpot — but I can’t have it. Slow cooking is hell when you are home and impatient.
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Thank God for the Instant Pot DU060 V2!
Instant Pot Corned Beef and Cabbage
Ingredients for your Saint Patrick’s Day Dinner:
2.5-3 lb corned beef
1 cup baby carrots
4-5 red potatoes, quartered
half a head of cabbage, chopped
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Instant Pot Corned Beef Directions:
In the liner of your Instant Pot, pour 1 cup of water. Add the corned beef to the instant pot and sprinkle the included seasoning packet over the beef.
Place the lid on the pot, seal, and set your pressure cooker to “manual” for 30-40 minutes. (I’ve adjusted my meat cooking time based on my kids’ preference. They like their corned beef softer so I cook it 40 minutes.)
When finished, quick steam/pressure release and remove meat from the pot. Be careful! The steam is hot. I usually throw a kitchen towel over the release valve. Also, make sure your instant pot is not under a cabinet or cupboard because the steam can damage the wood.
Set aside on a plate and cover with aluminum foil. Leave meat drippings and juice in the pot. (Don’t let that flavor go to waste!)
Place potatoes, carrots, and cabbage in an oven safe bowl or vegetable steamer that fits inside of your instant pot.
(I now use this steamer basket for all my vegetable steaming! The hook to lift it out is much safer than using a bowl.)
Place the steamer rack into the pot and place the bowl on top of the tray.
Close the cooker and set to manual.
Cook 10-15 minutes or until potatoes are cooked and carrots are tender. Quick release steam/pressure and remove vegetables from instant pot.
Slice corned beef on a diagonal and serve with carrots, potatoes, and cabbage.
- 2.5-3lb corned beef
- 1 cup baby carrots
- 4-5 red potatoes, quartered
- half a head of cabbage, chopped
- 1 cup water
- In the liner of your Instant Pot, pour 1 cup of water. Add the corned beef to the instant pot and sprinkle the included seasoning packet over the beef.
- Place the lid on the pot, seal, and set your pressure cooker to "manual" for 40 minutes.
- When done, quick release the pressure, leaving the drippings and juice in the pot.
- Remove the meat from the instant pot. Cover and set aside.
- Place potatoes, carrots, and cabbage in an oven safe bowl or vegetable steamer basket that fits inside of your instant pot.
- Manually cook for 10-15 minutes (depending on how tender you like your vegetables.)
- When completed, quick release the steam and remove vegetables.
Amount Per Serving: Calories: 1676Total Fat: 108gSaturated Fat: 36gTrans Fat: 0gUnsaturated Fat: 56gCholesterol: 556mgSodium: 5571mgCarbohydrates: 59gFiber: 7gSugar: 7gProtein: 110g
The cutest green shirt to wear while cooking this on Saint Patrick’s Day!