Pressure cooker Corned Beef and Cabbage with creamy baby red potatoes and carrots is an easy, flavorful one-pot meal. The corned beef brisket becomes exceptionally tender in the Instant Pot, slicing easily and melting in your mouth.
A marinated corned beef brisket is pressure cooked with beef broth and a dark stout beer for depth of flavor and added tenderness. The stout intensifies the savory notes; the darker the beer, the more pronounced the flavor. This hearty, complete meal is perfect for St. Patrick’s Day and pairs nicely with soda bread or beer bread on the side.
Why This Recipe Stands Out
If you’ve used a slow cooker for corned beef and cabbage before, try this Instant Pot version — it’s faster and delivers exceptionally tender meat and well-infused flavors.
- Fast and convenient: The Instant Pot dramatically shortens cooking time while forcing the cooking liquid into the meat so it becomes tender and flavorful.
- A complete meal: This recipe cooks the corned beef with baby red potatoes, cabbage, and carrots for an all-in-one dinner.
- Robust flavor: Marinated corned beef already contains bold pickling spices. Pressure cooking it with beef broth and a dark stout enhances those aromas and creates complex, savory notes.
- Versatile leftovers: Leftover corned beef makes an excellent corned beef hash or Reuben sandwich for another meal.
What You Will Need to Make This Recipe
Exact quantities are listed below in the recipe card, but here’s a quick overview of the main components.
- Corned beef brisket: Use a pre-marinated brisket. Some brands offer uncured options with no added nitrates; choose what you prefer. This recipe cooks the meat in beef broth and stout instead of plain water for richer flavor.
- Vegetables and aromatics: Onion, garlic, bay leaves, baby red potatoes (or gold), carrots, and green cabbage are used in this version.
How to Make Instant Pot Corned Beef with Stout
Detailed step-by-step instructions follow in the recipe card below. The key is to cook the meat first and then add the vegetables in stages so everything finishes perfectly.
1. Rinse and combine: Rinse the corned beef to remove excess brine while keeping the pickling spices. Place the brisket in the pressure cooker with a quartered onion, beef broth, stout beer, garlic, and bay leaves.
2. Pressure cook the meat: Cook on high pressure for about 90 minutes, then allow a 10-minute natural release before quick-releasing any remaining pressure.
3. Rest the roast: Remove the corned beef to a plate and loosely tent it to keep warm. Strain out solids from the pot and reserve the broth for vegetables and serving.
4. Cook the potatoes: Add the potatoes to the pot and cook on high pressure for about 3 minutes. Quick release pressure, then add the cabbage and carrots.
5. Finish vegetables: Cabbage and carrots need only 1–2 minutes under pressure to soften. Quick release when done. If you prefer firmer vegetables, stir them into the hot liquid and let them soften off heat for a few minutes.
6. Serve: Slice the corned beef against the grain and arrange it with potatoes, carrots, and cabbage. Serve the cooking liquid on the side as a jus or gravy.
Learn From My Mistakes
I’ve tested this recipe many times and learned a few practical tips that will help you get the best results.
- Always rinse the corned beef: Rinsing removes excess brine and prevents the finished dish from being overly salty. Preserve and add the pickling spice to the pot for flavor.
- Adjust roast size: If the brisket is too large for your pressure cooker, cut it into smaller pieces so it fits comfortably.
- Choose your corned beef wisely: A pre-marinated brisket labeled as uncured is a good option if you prefer fewer preservatives.
- Watch vegetable cooking times: Carrots and cabbage cook quickly; add them late so they retain their texture unless you prefer them very soft.
Storage and Reheating
Leftovers: Store leftovers in an airtight container in the refrigerator. Reheat gently and enjoy as a main dish, or repurpose as corned beef hash or in a sandwich.
Make ahead and freezing: If freezing, hold off on adding cabbage and carrots until you reheat to preserve their texture.
Reheating: Reheat in a covered oven dish, on the stovetop over low heat with a little reserved liquid, or in the microwave on low power to avoid drying.
More Recipes To Make
If you enjoy recipes with stout beer and Irish-inspired flavors, try variations like:
- Bangers and Mash with Guinness onion gravy
- Irish Cheddar Shepherd’s Pie
- Classic Irish Stew
- Chocolate sauce or desserts made with stout
- Guinness chocolate cake
Did you make this recipe? Be sure to leave a comment and let me know how it turned out!
Instant Pot Corned Beef and Cabbage
Prep: 20 mins
Cook: 1 hr 36 mins
Natural Pressure Release: 10 mins
Total: 2 hrs 30 mins
Servings: 8
Author: Krissy Allori
Instant Pot Corned Beef and Cabbage with potatoes, carrots, and stout beer is a flavorful complete dinner that cooks up quickly and is ideal for St. Patrick’s Day or any cozy weekend meal.
Ingredients
- 3 pounds corned beef brisket (pre-marinated)
- 4 cups beef broth
- 12 ounces stout beer (optional, for depth of flavor)
- 1 large onion, quartered
- 4 cloves garlic
- 2 bay leaves
- 1 pound small potatoes, halved (quarter medium)
- 4 large carrots, peeled and cut into 2-inch pieces
- 1 small head green cabbage, cut into 6 wedges and core removed
Instructions
- Cook the meat: Rinse the marinated corned beef to remove excess brine but keep the pickling spices. Place the brisket in the pressure cooker with beef broth, stout, quartered onion, garlic, and bay leaves. Lock the lid and cook on high pressure for 90 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
- Set aside roast: Remove the corned beef and transfer to a plate. Loosely cover to keep warm. Strain and discard solids from the pot, reserving the broth.
- Cook potatoes: Add the potatoes to the cooking liquid, lock the lid, and cook on high pressure for 3 minutes. Quick-release pressure.
- Add cabbage and carrots: Add the carrots and cabbage. If you want them soft, cook on high pressure for 1–2 minutes and quick-release. For firmer vegetables, stir them into the hot cooking liquid and let them soften off heat for a few minutes.
- Serve: Arrange cabbage, potatoes, and carrots on a platter. Slice the corned beef against the grain and add to the platter. Serve the reserved cooking liquid alongside as a jus or gravy.
Notes
- If the brisket is too large for your pressure cooker, cut it into smaller pieces to fit.
- Carrots and cabbage cook quickly; add them near the end to preserve texture unless you prefer them very soft.
- Leftovers are excellent in corned beef hash or in sandwiches.
Nutrition
Nutrition information is an approximation: Calories: 96 kcal; Carbohydrates: 17 g; Protein: 3 g; Sodium: 488 mg; Potassium: 530 mg; Fiber: 3 g; Sugar: 4 g; Vitamin A: 6050 IU; Vitamin C: 21.7 mg; Calcium: 46 mg; Iron: 1 mg.
This post was originally published in March 2018 and has been updated with more information, photos, and cooking tips. The recipe itself has not changed.