As the first hints of spring start to peek through the chill of winter, my kitchen is often filled with the mesmerizing aroma of spices bubbling away in the Instant Pot. One of my favorite dishes to whip up during this transitional season is Instant Pot Corned Beef and Cabbage. This comforting Irish-American classic not only celebrates hearty flavors, but it can also be enjoyed any day of the week, especially around St. Patrick’s Day.
With the convenience of the Instant Pot, this savory dish transforms a simple cut of beef into a tender masterpiece in under two hours. Picture the melt-in-your-mouth corned beef paired with perfectly cooked vegetables, all drizzled with a luscious parsley cream sauce that adds a delightful finishing touch. It’s the kind of meal that brings friends and family together, inviting everyone to linger at the table while savoring every bite. Ready to create a memory in your kitchen? Let’s dive into making this mouthwatering dish that will impress everyone, including yourself!
Why is instant pot corned beef a must-try?
Tenderness in Every Bite: This recipe guarantees melt-in-your-mouth corned beef that’s incredibly easy to prepare in your Instant Pot.
Savory Flavors: Infused with spices, this dish celebrates traditional tastes you’ll adore.
Time-Saving Magic: Cook a full meal in under two hours, freeing up your schedule for more quality time with loved ones.
Versatile Side Options: Pair it with classic sides like Irish stout or crusty bread, or adapt it for a keto-friendly feast by omitting potatoes.
A Celebration of Festivity: Perfect for St. Patrick’s Day or any gathering, this dish adds a festive touch to your table.
Elevate your cooking skills with this easy recipe that balances rich flavor and convenience for every home chef—give it a try and see!
Instant Pot Corned Beef Ingredients
For the Beef
• Corned Beef (3 lbs) – This main protein comes with a spice packet; it’s what gives the dish its signature flavor.
• Beef broth – Adds moisture and depth; chicken broth can be a lighter alternative.
For the Vegetables
• Onion – A flavorful aromatic base; substitute with shallots for a milder taste.
• Garlic – Boosts overall flavor; fresh garlic is ideal, but dried works in a pinch.
• Red potatoes (8) – Provide texture and substance; use Yukon Gold for creaminess or omit for keto.
• Baby carrots (8 oz) – Add natural sweetness; swap with rutabaga or celery if desired.
• Cabbage (½ large) – A traditional vegetable for this dish; savoy cabbage offers a different texture.
For the Parsley Cream Sauce
• Butter (1 oz) – Used as the fat in the roux; olive oil is a great dairy-free substitute.
• Flour (1 tbsp) – Thickens the cream sauce; gluten-free flour works as an alternative.
• Milk (1.5 cups) – The creamy base of the sauce; almond milk can be used for a dairy-free option.
• Flat-leaf parsley (2 tbsp) – Adds freshness and color; chives can be used for a different herb flavor.
• Wholegrain mustard (1 tbsp) – Provides a tangy zest; Dijon mustard is another tasty option.
• Garlic powder (½ tsp) – Enhances the garlicky flavor in the sauce; fresh garlic can replace it if you prefer.
• Salt – Essential for flavor enhancement; adjust according to your broth’s saltiness.
Whip up this instant pot corned beef and cabbage dish, and indulge in a warm and hearty meal that’s sure to impress!
How to Make Instant Pot Corned Beef
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Prepare the Pot: Begin by placing the trivet inside your Instant Pot, then layer in the chopped onion and minced garlic. Pour in the beef broth, adding moisture for a delicious base.
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Prepare the Beef: Rinse the corned beef under cold water to remove excess salt. Pat it dry with paper towels and carefully place it on the trivet. Coat the beef with the seasoning packet included with it for enhanced flavor.
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Cook the Corned Beef: Secure the lid of the Instant Pot and set the valve to SEALING. Pressure cook on HIGH for 90 minutes, allowing the tempting aromas to fill your kitchen.
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Make the Sauce: While the beef is cooking, let’s whip up the parsley cream sauce. In a separate saucepan, melt the butter over medium heat and whisk in the flour to form a roux, cooking for about 1 minute until it’s lightly golden.
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Gradually Whisk in Milk: Slowly add the milk and wholegrain mustard to the roux, stirring continually. Lower the heat and let it simmer for 5-7 minutes until the sauce is thickened.
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Release Pressure: When the cooking time is up, allow the Instant Pot to naturally release pressure for 15 minutes. Then switch to a quick release for any remaining steam.
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Cook Vegetables: Once the beef is removed, add in the red potatoes, baby carrots, and cabbage. Lock the lid back on, set the valve to SEALING, and pressure cook for 5 minutes.
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Quick Release Again: Finish up by performing a quick release when the timer goes off. Carefully remove the cooked vegetables and set everything aside.
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Serve: Slice the corned beef against the grain and plate alongside the vibrant vegetables. Drizzle generously with your creamy parsley sauce.
Optional: Garnish with extra parsley for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
Instant Pot Corned Beef Variations
Feel free to get creative with your Instant Pot Corned Beef and Cabbage — the possibilities are endless!
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Rutabaga Replacement: Swap out red potatoes for rutabaga for a unique twist in texture. This root vegetable adds a subtly sweet flavor that complements the beef beautifully.
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Green Cabbage: Use green cabbage instead of savoy for a more traditional look and taste. This switch will evoke the classic flavors while providing a satisfying crunch.
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Keto-Friendly Option: Make it keto by omitting potatoes and carrots, replacing them with a low-carb vegetable like cauliflower or zucchini. Enjoy a hearty meal without the carbs!
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Garlic Enhancement: Boost the garlicky punch by adding an extra clove or two of fresh garlic in the beef cooking process. This will lend an aromatic depth to the dish that garlic lovers will cherish.
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Herb Variations: Switch flat-leaf parsley for fresh dill or chives in your cream sauce for a delightful twist. Each herb brings its unique flavor profile to the dish, creating a whole new experience.
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Spicy Kick: Add a touch of heat by including some red pepper flakes to the cream sauce. This small addition creates a delightful contrast to the richness of the dish.
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Mustard Twist: Replace wholegrain mustard with spicy brown mustard for a tangier flavor. Feel the zing with every bite, as it adds a wonderful depth to the creamy sauce.
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Vegetable Medley: Incorporate additional vegetables like parsnips or turnips for a more colorful presentation and varied textures. This medley enriches the overall experience with earthy and sweet flavors.
Make Ahead Options
These Instant Pot Corned Beef and Cabbage make-ahead tips are perfect for busy weeknights! You can prepare the corned beef up to 24 hours in advance by seasoning it and refrigerating it in an airtight container. Additionally, chop the vegetables (onion, potatoes, carrots, and cabbage) and store them in the fridge for up to 3 days. When you’re ready to enjoy this comforting dish, simply cook the corned beef according to the original instructions, followed by the veggies, ensuring everything is deliciously fresh and perfect. This handy prep not only saves time but guarantees a family-loving meal ready to nourish your loved ones with ease!
Expert Tips for Instant Pot Corned Beef
• Rinse the Beef: Always rinse your corned beef to remove excess salt. This is crucial for preventing a dish that’s too salty.
• Cut Against the Grain: For the most tender slices, make sure to cut your corned beef against the grain. This helps break down the fibers for a melt-in-your-mouth texture.
• Let it Rest: Allow your corned beef to rest before slicing. This crucial step locks in the juices, ensuring every bite is moist and flavorful.
• Adjust Broth Saltiness: Be mindful of the saltiness in your broth. Taste before adding more salt to the dish to avoid overwhelming flavors.
• Keto-Friendly Option: To make this instant pot corned beef recipe keto-friendly, omit the potatoes and carrots and opt for low-carb vegetables like cauliflower or zucchini.
How to Store and Freeze Instant Pot Corned Beef
Refrigerator: Store leftovers in an airtight container for up to 4 days. Make sure the corned beef is fully cooled before sealing to maintain its texture.
Freezer: Wrap the corned beef tightly in plastic wrap, then place it in a freezer bag. It can be frozen for up to 3 months, ensuring all air is removed to prevent freezer burn.
Reheating: Thaw frozen corned beef in the fridge overnight. Reheat in a pot or microwave until it reaches an internal temperature of 165°F for best results.
Parsley Cream Sauce Storage: Store any leftover parsley cream sauce in the refrigerator for up to one week in a sealed container. Reheat gently on the stove, adding a splash of milk to restore creaminess if needed.
What to Serve with Instant Pot Corned Beef and Cabbage?
As you savor the succulent flavors of this comforting dish, consider these delightful pairings that enhance the meal experience.
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Creamy Mashed Potatoes: The classic pairing brings a rich, buttery smoothness that perfectly complements the tender corned beef and adds heartiness to your plate.
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Steamed Green Beans: Crisp-tender green beans brighten the dish, introducing a fresh contrast in both color and texture to the savory beef and creamy sauce.
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Irish Soda Bread: A warm slice of this traditional bread is perfect for soaking up the flavorful juices on your plate, making every bite delightful.
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Colcannon: This Irish dish of mashed potatoes with kale or cabbage offers a festive touch, marrying beautifully with the corned beef for a hearty meal.
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Beer Pairing: An Irish stout or a light lager adds a bubbly refreshment, enhancing the overall flavors while providing a crisp balance to the meal.
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Pickled Cabbage Salad: A tangy pickled cabbage adds a punchy acidity that can cut through the richness of the beef, providing a refreshing balance.
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Carrots with Honey Glaze: Sweet, caramelized carrots bring a natural sweetness to the table, beautifully harmonizing with the savory depth of the corned beef.
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Guinness Brownies: For dessert, these rich brownies echo the flavors of your meal while offering a sweet ending that’ll leave everyone delighted and wishing for seconds.
Instant Pot Corned Beef Recipe FAQs
How do I select the best corned beef for this recipe?
Absolutely! Look for corned beef that is deep pink and firm to the touch. Avoid meat that has dark spots or excessive liquid in the packaging, as this can indicate poor quality. The best cuts usually have a bit of marbling, which helps keep the meat tender during cooking.
How should I store leftover instant pot corned beef?
Store any leftovers in an airtight container for up to 4 days in the refrigerator. Make sure the corned beef is completely cooled before sealing to preserve its texture and flavor. For longer storage, I recommend wrapping the beef tightly in plastic wrap before placing it in a freezer bag. This method prevents freezer burn and keeps it fresh for up to 3 months.
Can I freeze cooked instant pot corned beef?
Yes, you can! To freeze, wrap the corned beef tightly in plastic wrap, then place it in a freezer-safe bag, removing as much air as possible. This will protect it from freezer burn and keep it delicious for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge and reheat it gently.
What should I do if the corned beef is tough after cooking?
If your corned beef turns out tough, it’s often due to cutting against the grain or overcooking. Make sure to slice against the grain for tender pieces. For future reference, if it’s not as tender as you’d like, return it to the Instant Pot with some beef broth and cook on high pressure for an additional 10–15 minutes. Allow for a natural release afterward, which helps break down the fibers further.
Is this instant pot corned beef recipe suitable for people with dietary restrictions?
Absolutely! To make this dish keto-friendly, simply omit the red potatoes and carrots, substituting with low-carb options like cauliflower or zucchini. Always be mindful of any allergies, particularly to the spices included in the corned beef seasoning packet. If you’re cooking for others, it may be wise to ask about dietary restrictions ahead of time.
How long can I keep the parsley cream sauce in the fridge?
You can store any leftover parsley cream sauce in the refrigerator for up to one week. Just make sure to keep it in a sealed container. When ready to use, gently reheat it on the stove and stir in a splash of milk to bring back its creamy consistency.
Instant Pot Corned Beef that Melts in Your Mouth Tonight
Equipment
- - Instant Pot
Ingredients
For the Beef
- 3 lbs Corned Beef Comes with spice packet
- Beef broth Adds moisture and depth
For the Vegetables
- 1 large Onion Substitute with shallots if desired
- 4 cloves Garlic Fresh garlic is ideal
- 8 Red potatoes Use Yukon Gold for creaminess or omit for keto
- 8 oz Baby carrots Swap with rutabaga or celery if desired
- ½ large Cabbage Savoy cabbage offers a different texture
For the Parsley Cream Sauce
- 1 oz Butter Olive oil is a great dairy-free substitute
- 1 tbsp Flour Gluten-free flour works as an alternative
- 1.5 cups Milk Almond milk can be used for a dairy-free option
- 2 tbsp Flat-leaf parsley Chives can be used for a different flavor
- 1 tbsp Wholegrain mustard Dijon mustard is another tasty option
- ½ tsp Garlic powder Fresh garlic can replace it if desired
- Salt Adjust according to your broth’s saltiness
Instructions
Preparation
- Begin by placing the trivet inside your Instant Pot, then layer in the chopped onion and minced garlic. Pour in the beef broth, adding moisture for a delicious base.
- Rinse the corned beef under cold water to remove excess salt. Pat it dry with paper towels and carefully place it on the trivet. Coat the beef with the seasoning packet included with it for enhanced flavor.
Cooking
- Secure the lid of the Instant Pot and set the valve to SEALING. Pressure cook on HIGH for 90 minutes, allowing the tempting aromas to fill your kitchen.
- While the beef is cooking, melt the butter over medium heat in a saucepan and whisk in the flour to form a roux, cooking for about 1 minute until it’s lightly golden.
- Gradually whisk in milk and wholegrain mustard to the roux, stirring continually. Lower the heat and let it simmer for 5-7 minutes until the sauce thickens.
- When the cooking time is up, allow the Instant Pot to naturally release pressure for 15 minutes, then switch to a quick release for any remaining steam.
- Remove the beef and add in the red potatoes, baby carrots, and cabbage. Lock the lid back on, set the valve to SEALING, and pressure cook for 5 minutes.
- Perform a quick release when the timer goes off. Carefully remove the cooked vegetables and set everything aside.
- Slice the corned beef against the grain and plate alongside the vibrant vegetables. Drizzle generously with your creamy parsley sauce.