Instant Pot Corned Beef and Cabbage

Here’s a perfect solution to celebrating a traditional St. Patrick’s day dinner without the usual long process. It’s an easy express route that uses your pressure cooker/Instant Pot. Even this method takes over two hours, so plan ahead.

When it comes to the meat itself, we prefer a thicker brisket as opposed to the flatter ones. Mix up the sour cream, whole-grain mustard and horseradish into one condiment adjusting the taste to suit your personal preferences. In our case, that means a lot of horseradish!

Instant Pot Corned Beef and Cabbage

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1 large onion, cut into 1/2-inch wedges
  • 3 sprigs fresh thyme
  • 3 cloves garlic, peeled
  • 3 Tbsp. pickling spice
  • 4 lbs. corned beef brisket, (one piece), rinsed
  • 3 Tbsp. unsalted butter
  • 1 rutabaga, peeled and cut into 1-inch chunks
  • 2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
  • 4 carrots, cut into 2-inch pieces
  • 1 small head green cabbage, core intact, cut into thick wedges
  • 1/4 cup loosely packed fresh parsley leaves, chopped
  • Sour cream, prepared horseradish and whole-grain mustard, for serving


  1. Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot®. Follow the manufacturer’s guide for locking the lid and preparing to cook.
  2. Seal and cook on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set aside.
  3. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot® along with the butter.
  4. Add the rutabaga, leeks, carrots and cabbage to the Instant Pot®. Seal and cook on high pressure for 7 minutes. Quick release the steam.
  5. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

Adapted from a recipe by Food Network

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