Instant Pot Glazed Corned Beef & Cabbage

This Instant Pot Corned Beef & Cabbage is made with the help of your electric pressure cooker and finished off under the broiler with a honey-dijon glaze, giving it a perfectly crispy exterior. 

Instant Pot Corned Beef & Cabbage is made with the help of your electric pressure cooker and finished off under the broiler with a brown sugar-mustard glaze, giving it a perfectly crispy exterior.

This Instant Pot Corned Beef & Cabbage is made with the help of your electric pressure cooker and finished off under the broiler with a honey-dijon glaze, giving it a perfectly crispy exterior. As a child, I would request corned beef or my birthday. It’s long been a favorite food of mine. It could be the Irish in me, or it could just be that I love corned beef and its salty-fattiness. It wasn’t until college though that I found the best way to enjoy corned beef & cabbage – glazed!

I certainly can’t take credit for this original recipe. It was handed down to me by my college roommate Jim, and I’ve been making it ever since. Up until this year though, it’s always been made in the slow cooker. But now, I’ve got a new obsession – the Instant Pot. Please tell me that you guys have jumped on this bandwagon too?

I’m cranking out the Instant Pot recipes because I just love using it so much. For example:

The Instant Pot makes cooking super hands-off, and it many cases, the recipes are so much faster too. This Instant Pot Corned Beef for example – In the crockpot, this recipe would take over 7 hours, but with the Instant Pot, this yummy corned beef & cabbage can be on your table in under 3 hours. And I’ll tell you honestly – You’d never know the difference. In fact, the corned beef seems to be even more tender when it’s cooked in the Instant Pot!

This Instant Pot Corned Beef & Cabbage is made with the help of your electric pressure cooker and finished off under the broiler with a honey-dijon glaze, giving it a perfectly crispy exterior. 

The best part of using the Instant Pot for this corned beef recipe is that when the corned beef is done cooking, you can leave all those braising liquids in the pot, throw in your veggies, and just crank up the pressure for three more minutes! Super quick potatoes, carrots and cabbage that cook up perfect and take on so much yummy flavor since they’re cooked in the corned beef liquid, which, by the way, we added a bottle of beer to. I mean the flavor guys, is amazing!

But the final thing that makes this recipe killer is the glaze on the corned beef. A combination of brown sugar, brown mustard and little bit of butter gets slathered onto the corned beef and then it’s popped under the broiler for 30 minutes, brushing on more of the glaze (every 10 minutes) as it cooks down. This is how you get that amazing glaze and those crispy little bits.

This Instant Pot Corned Beef & Cabbage is made with the help of your electric pressure cooker and finished off under the broiler with a honey-dijon glaze, giving it a perfectly crispy exterior. 

You could stop here, but my friend Jim (he’s my friend for a reason) took things one step further and made a honey-mustard sauce too. This is perfect with the veggies, or you can also drizzle it over the finished corned beef to give it even more flavor.

I promise you that this Saint Patrick’s Day is going to be the best yet if you serve this up at the dinner table! 

Instant Pot Corned Beef & Cabbage in a baking dish with carrots and potatoes

Instant Pot Corned Beef & Cabbage

Course: Main Course
Cuisine: Irish
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 6 people
Calories: 745 kcal
Author: Erin

Instant Pot Corned Beef & Cabbage is made with the help of your electric pressure cooker and finished off under the broiler with a brown sugar-mustard glaze, giving it a perfectly crispy exterior.

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Ingredients

Corned Beef:

  • 3-5 pounds corned beef brisket fat trimmed off and rinsed
  • Spice packet that comes with the corned beef
  • 4 garlic cloves crushed
  • 1 bottle dark beer
  • 2 cups water

Vegetables:

  • 6-8 small red potatoes quartered
  • 3 medium carrots peeled and sliced into 2” pieces
  • 1 cabbage about 2 pounds, cut into large wedges

Glaze:

  • 1 Tbsp butter
  • ½ cup brown sugar
  • ½ cup water
  • ½ cup brown mustard

Honey Mustard Sauce:

  • ¼ cup honey or agave syrup
  • ¼ cup brown mustard

Instructions

  1. Place corned beef brisket, spice packet, garlic, beer and 2 cups of water in the instant pot.

  2. Set timer for 90 minutes on high. (It will take about 15 minutes for the pressure to build, then the timer will start) Once the time expires, allow for 15 minute natural pressure release before releasing remaining pressure and removing the lid from the instant pot.

  3. While the pressure is natural releasing, prepare the glaze. Melt butter in small saucepan -- add water and brown sugar. Heat over medium-high heat and let thicken for about 5 minutes. Whisk in mustard and reduce heat to low, simmer 2-3 minutes. Set aside. Preheat the broiler on LOW.

  4. Leaving the liquids in the instant pot, remove corned beef to a cookie tray. Brush some of the glaze on top of corned beef and broil, 6-inches from the element for 30 minutes adding glaze every 10 minutes. Always keep an eye on the broiler to avoid burning.

  5. Meanwhile, prepare the vegetables and make the honey mustard sauce.
  6. Put cabbage, potatoes and carrots in the instant pot and cook them on high for 3 minutes then do a quick release.

  7. After 30 minutes remove corned beef from oven and place on cutting board. Cut corned beef across the grain. Serve with veggies and honey mustard sauce.

If you loved this Instant Pot Corned Beef & Cabbage I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Don’t have an Instant Pot? You can also make this recipe in your slow cooker

Nutrition Facts
Instant Pot Corned Beef & Cabbage
Amount Per Serving
Calories 745 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 12g 60%
Cholesterol 130mg 43%
Sodium 2906mg 121%
Potassium 1217mg 35%
Total Carbohydrates 39g 13%
Dietary Fiber 7g 28%
Sugars 27g
Protein 41g 82%
Vitamin A 106.1%
Vitamin C 146.1%
Calcium 16.4%
Iron 37.5%
* Percent Daily Values are based on a 2000 calorie diet.

Wine Pairings for Instant Pot Corned Beef & Cabbage:

  • I suggest a light-bodied, fruit forward red like a Beaujolais or Grenache to pair with the salty-fatty corned beef and the traditional spices of bay leaves and peppercorn.
  • On the white wine side, I’d suggest a Pinot Blanc or dry Riesling.

This Instant Pot Corned Beef & Cabbage is made with the help of your electric pressure cooker and finished off under the broiler with a honey-dijon glaze, giving it a perfectly crispy exterior. 

Looking for more St. Patrick’s Day recipes? Be sure to try these too:

56 comments

  1. Mary

    Oh my goodness, this sounds amazing. That glaze at the end!!! I’m sure it really puts it over the top.
    Also, I’m pretty sure I’m the last person on the planet that still hasn’t jumped on the Instant Pot bandwagon. I neeeeeeed to get one, especially to be able to enjoy meals like this on the weekdays, without having to spend hours and hours waiting. Hmmm, so tempting!

    Reply

    1. Erin

      You definitely do need to get one Mary! They make things so easy!

      Reply

  2. Pech

    I don’t have an IP and can only jealously think about how easy it was to cook those vegetables in the corned beef juices and how tasty that must be…

    Reply

    1. Erin

      You need to get one Pech! Really!!!

      Reply

  3. Marlynn | UrbanBlissLife

    I have to admit that I’m not normally a fan of corned beef except in corned beef hash, but you have made it look SO delicious and beautiful here! Quick question: what’s the spice packet? You refer to it in the directions but I don’t see it in the ingredients. I’ve just started drinking my coffee of the morning though, so it could just be me 😉

    Reply

    1. Erin

      Good question Marlynn! When you purchase packaged corned beef in the store, it comes with a little spice packet. It’s a blend of whole pickling spices like allspice, coriander, mustard seed, pepper, cinnamon, cloves, ginger, dill seed, etc.

      Reply

  4. Renee @ The Good Hearted Woman

    St Patrick’s Day is a big family holiday at our house (we are all about Irish history!), so we make ridiculous amounts of corned beef. I’ve never tried it in the InstaPot, but this makes me want to try. We always cook ours in beer, too, and glazing makes it amazing!

    Reply

    1. Erin

      Definitely give the corned beef a try in the Instant Pot Renee – It’s so much quicker and easier!

      Reply

  5. Kelly shannon

    Looks delish! Do you think I could do 10 lbs I need my 6 qt DUO? And then any adjustments?

    Reply

  6. Kelly shannon

    Sorry. I meant to type 10lbs in my 6qt DUO. Dang it…
    😜

    Reply

    1. Erin

      Hi Kelly – I’m not sure if you can fit a 10-pounder in the 6 qt. You could try, but I think I would cut it in two pieces to help cut down on cooking time too. Hope this helps! I’d love to hear back on how it worked for you!

      Reply

  7. Jehda Honculada

    Can you cook this recipe in a regular crockpot?

    Reply

  8. Amy

    Do you really mean to say to tent the beef before brushing on the liquid and broiling it?

    Reply

    1. Erin

      Hi Amy – Thanks for catching that! No need to tent the beef with this recipe. I just revised the recipe to reflect that.

      Reply

  9. Lisa

    It was so good I am making another just 5 days later. My instant pot didnt cooperate for the veggies, but it sure worked for the corned beef!

    Reply

    1. Erin

      I’m so happy to hear that you liked it Lisa! Question – Why didn’t it cooperate for the veggies? I’d love to try to help you out!

      Reply

  10. Sharon

    Your recipe sounds wonderful but I’m new using the instapot so could you give me the adjustments I need. I have an 8 quart instapot and the corned beef weighs 6.7 pounds. We’ll be serving 10 people so how much should I increase the vegetable amounts and do I need to increase the liquids? What about the cooking times?

    Reply

    1. Erin

      Hi Sharon – I haven’t actually tried this recipe with a corned beef that large, but I think it should work in your 8 quart. I would probably add 1 cup more water just to be safe and double the amount of vegetables. You may want to cut the corned beef in half. I’d also add about 10 more minutes to the cooking time. If it’s not done to your liking, just re-seal the lid and add an additional 5 minutes at a time. I hope this helps. I’d love to hear back on how it turned out for you!

      Reply

  11. Jen

    Omg, I was so nervous about putting my corned beef in the oven after so long in the IP…but wow!!! I made this exactly as prescribed with the seasoning packet and the glaze and it was absolutely perfect. I served it with Inglehoffer stone ground mustard (my favorite and I probably could have eaten all 4lbs myself!

    I highly recommend this recipe and glaze, it was truly delicious.

    Reply

    1. Erin

      Thanks so much for letting me know Jen! I could definitely eat one all by myself too (over a few days). Yum!

      Reply

  12. Mike

    I mistook this for a recipe to “make” corned beef, not just cook it. Making it from a brisket takes it to a whole new level of flavor. I recommend making your own then cooking it withthis recipe.

    Reply

    1. Erin

      That sounds amazing Mike – I’ve never cured my own corned beef…

      Reply

  13. Tonya

    Do I need to put the rack in the IP?

    Reply

    1. Erin

      Hi Tonya – I do not use the rack for this recipe. Happy St. Patrick’s Day!

      Reply

  14. Sheila

    My corn beef didn’t come with spice packet but it already has been seasoned in the package. Should I just place in instant pot without rinsing?

    Reply

    1. Erin

      Hi Sheila – Yes! I would do that.

      Reply

  15. Julia

    My slow cooker is down, so I took my roommate’s instant pot for a spin and used this recipe. It is fantastic! I followed it to a T except I misread and added the honey to the glaze – still turned out great! I also broiled the cabbage with the extra glaze for about 10 minutes as well since I like crunchier cabbage. Such a great recipe!

    Reply

    1. Erin

      So glad that you liked it Julia! I love your modification where you broiled the cabbage. I definitely want to try that next time!!!

      Reply

  16. Stephanie

    So, what temp for broiling do you call LOW? Just started the IP.

    Reply

    1. Erin

      Hi Stephanie – My oven has an option for HIGH and LOW, so I’m not quite sure. I did a quick google and it suggested that 450-degrees may be the low temp. Hope this helps! You could also try just setting the corned beef lower from the heating element.

      Reply

      1. Stephanie

        Thanks! Can’t wait to taste this!

        Reply

  17. Lisa

    Do you turn the IP off after 90 minutes or leave it in keep warm mode before releasing the pressure?

    Reply

    1. Erin

      Hi Lisa – You can just leave it in WARM. Hope this helps!

      Reply

  18. Kathy

    I’m not a big fan of corned beef, but my family loves it so I make it for Saint Patrick’s Day. The glaze on this made all the difference for me! My family and I loved it! I made it just as written, and it turned out great!
    Thanks for making our Saint Patrick’s Day dinner a huge, delicious success!!!

    Reply

    1. Erin

      SO happy to hear that you and the family loved it Kathy! Cheers!

      Reply

  19. REgina

    WHAT Is low broiler temperature?

    Reply

    1. Erin

      Hi Regina – My oven has an option for HIGH and LOW, so I’m not quite sure. I did a quick google and it suggested that 450-degrees may be the low temp. Hope this helps! You could also try just setting the corned beef lower from the heating element.

      Reply

  20. Lisa

    I made this tonight for St Patrick’s Day! It was excellent! I did not have dark beer so I substituted a can of Coke, I cooked the vegs separately. Thank you so much!!

    Reply

    1. Erin

      So happy to hear that you liked it Lisa! I hope you had a fantastic St. Paddy’s Day!

      Reply

  21. Annabelle

    I just made this and it was delicious. I didn’t make the honey mustard because I ran out of mustard. But everything else was really good. I had extra glaze, so I pulled out the carrots and cabbage and drizzles some glaze over them and broiled for a bit. Super tasty. I highly recommend it.

    Reply

    1. Erin

      So happy to hear that you liked it Annabelle! It’s funny, this recipe does use SO much mustard that I occasionally run out too. You pretty much need an entire bottle to make both the glaze and the sauce…

      Reply

  22. Alyssa

    I made this tonight and it didn’t disappoint! Quote from CB- “That was exceptional. I’d eat that any night of the year.” The glaze definitely elevated my usual corned beef game. I also loved how easy and quick it was in the Instant Pot. We’ll be using this recipe again next year (or sooner, if CB has his way)!

    Reply

    1. Erin

      Awww! So glad Mr. CB loved it Alyssa! Thank our buddy Jim for the glaze recipe, but I love it in the Instant Pot – so much quicker!

      Reply

  23. Jules

    This was fantastic!

    Reply

    1. Erin

      So happy you liked it Jules – I hope you had a fantastic St. Paddy’s Day!

      Reply

  24. Aaryn Spring

    I made this tonight for St. Patrick’s Day. I was not sure about glazing it but it sounded so good, and I’m so happy we tried it! It’s delicious! I don’t think I can eat this any other way now. I used a pre seasoned corned beef brisket from Costco, and they also sell these baby red and yellow creamy potatos. I left them whole, and cooked those with my carrots and cabbage for 8 min. They turned out perfect! I also used the better than bouillon (low sodium version) chicken base in my water to make a broth. My picky family was skeptical of the glaze, but they loved it! Thanks for sharing this recipe!!!

    Reply

    1. Erin

      I’m so happy that you and the family loved it Aaryn! I had never tried “glazed” corned beef before my friend Jim turned me on to it, but now I’m with you – I can’t eat it any other way!

      Reply

  25. Emily

    I am cooking this right now – the meat is under the broiler, and the vegetables are in the IP. It smells so good! My family is circling like vultures 🙂 . I’ll let you know how it turns out. Thanks for the recipe!

    Reply

  26. Terry Ebbert

    Made this last night using an IP for the first time. It was truly delicious, and the veggies were perfect as well. Thank you!

    Reply

    1. Erin

      I’m so glad Terry – Cheers!

      Reply

  27. Carol

    Erin ~ I never liked Corned Beef before…. This recipe is so amazing! The glaze was a game changer. I didn’t make the dipping sauce but I will next time. I do not like super salty meat so I rinsed the meat first well. My husband likes it saltier but loved this as well and that we could enjoy it together. I might rinse less next time. My husband would like me to cook some cabbage with meat to see if that gets more cabbage flavor into it. The key word in this review is next time because I will cook this again and again. I can’t wait to try some of your other recipes. Tell your friend Jim thanks too!

    Reply

    1. Erin

      Hi Carol – Thanks so much for letting me know how much you liked it! 🙂

      Reply

  28. Stacy Green

    I’ve been making corned beef and cabbage similar to this for years. For whatever reason I decided to try someone else’s recipe and by god, I will never go back to my recipe again. This is hands down the best I’ve ever made. Thanks for giving me a leg up over my in laws! 😉

    Reply

    1. Stacy Green

      Oh and I skipped the potatoes at the end and found a good recipe for colcannon that rocked as a side dish!

      Reply

    2. Erin

      So happy to hear that you liked it Stacy! This is definitely my favorite corned beef recipe!

      Reply

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