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 and tent with foil. 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.
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:

8 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

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