Instant Pot Corned Beef

Instant Pot Corned Beef

This one-pot sensation, partnered with tender boiled cabbage, carrots, and potatoes, is a culinary ode to nostalgia and heartiness. Bid farewell to the slow-cooking saga – the Instant Pot is your trusty sidekick, ensuring a pre-brined, grass-fed corned beef extravaganza in record time. Because why settle for ordinary when you can have a feast with a touch of wit and a dash of Irish charm?

However, if you do want to slow cook it instead of instant pot, a slow cooker corned beef brisket takes about 8 hours instead of this shorter version. But you can't go wrong with either!


Yellow onion, peeled and sliced into 1/4-inch pieces
1 large
Garlic cloves, minced
Fresh thyme
4 sprigs (or 2 tsp of dried)
Bay leaves
Lager-style beer
12 oz. (or 1 1/2 cups of beef broth mixed with 1 tablespoon of cider vinegar)
Kosher salt, with additional for seasoning
1 1/2 tsp
Small red potatoes, halved
1 lb
Carrots, peeled and cut into 2-inch pieces
5 large
Head green cabbage (or half a large)
1 small, cored and cut into 8 wedges
Ground black pepper, to taste
Optional: mustard, for serving


  • Instant Pot
  • Small bowl
  • Foil
  • Cutting board


Combine the sliced onion, minced garlic, thyme, and bay leaves in an Instant Pot. Place the corned beef, if one side has more fat on it, place it fat-side up, on top of the onions.

In a small bowl, mix the beer (or broth) and 1/2 cup of water; pour around the beef.

Lock the lid into place and seal, then set the Instant Pot to high, and program it for 1 hour and 20 minutes (80 mins). 

Once the cooking time is complete, let the Instant Pot naturally release pressure for at least 10 minutes. Carefully open the valve with a wooden spoon to release any remaining pressure, then remove the lid.

Transfer the corned beef to a cutting board and tent it with foil. Leave the thyme and bay leaves in pot. Remove the cooking liquid from the Instant Pot, saving 2 cups. Then whisk the salt into the reserved liquid.

While the meat rests, add the halved potatoes, carrots, and cabbage wedges to the Instant Pot. Pour the reserved liquid over the vegetables (and thyme and bay leaves), lock the lid, and set to pressure cook on high for 5 minutes.

After the cooking cycle, use a wooden spoon to turn the steam valve to release pressure, then open the lid, being cautious of any lingering steam. Using tongs or a slotted spoon, arrange the vegetables on a serving platter, seasoning them with salt and pepper to taste.

Slice the corned beef against the grain and serve it with the seasoned vegetables (and mustard if you prefer). You can also shred the corned beef instead of cutting it if you like!

Then enjoy!

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