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.
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?
- Instant Pot Cabbage Roll Soup + VIDEO + Stovetop Directions
- Instant Pot Baked Potatoes (with Crispy Skins)
- Instant Pot Steamed Artichokes
- Instant Pot Mac and Cheese (this recipe is SO fast)
- Instant Pot Salsa Chicken Taco Lettuce Wraps (just 5 ingredients!)
How to Make Corned Beef in the Instant Pot:
How Long Does it Take to Cook Corned Beef in the Instant Pot?
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!
Cooking Vegetables for an Instant Pot Corned Beef Dinner
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!
How to Make Glazed Corned Beef
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.
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!
St. Patrick’s Day Recipes:
Wine Pairings for 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.
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.
Instant Pot Corned Beef Recipe
Instant Pot Corned Beef & Cabbage
- 3-5 pounds corned beef brisket (fat trimmed off and rinsed )
- Spice packet (that comes with the corned beef)
- 4 garlic cloves (crushed)
- 1 small bottle dark beer (about 12 ounces)
- 2 cups water
- 6-8 small red potatoes (whole)
- 3 medium carrots (peeled and sliced into large 2” pieces)
- 1 cabbage (about 2 pounds, core removed and quartered)
- 1 Tablespoon 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
- Place corned beef brisket, spice packet, garlic, beer and 2 cups of water in the instant pot.
- 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.
- 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.
- 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 on LOW, 6-inches from the element for 15 minutes adding glaze every 5 minutes. Always keep an eye on the broiler to avoid burning.
- Meanwhile, prepare the vegetables and make the honey mustard sauce.
- Put cabbage, potatoes and carrots in the instant pot and cook them on high for 3 minutes then do a quick release.
- 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.
This recipe was originally published in January 2018. It was updated in March 2020 to update the content and add an instructional video. The recipe remains the same.