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

Instant Pot Corned Beef & Cabbage

Course: Main Course
Cuisine: Irish
Keyword: corned beef recipe, instant pot corned beef, pressure cooker corned beef
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 6 people
Calories: 745 kcal

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 small bottle dark beer about 12 ounces
  • 2 cups water

Vegetables:

  • 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

Glaze:

  • 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

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 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.

  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.

Recipe Video

Nutrition Facts
Instant Pot Corned Beef & Cabbage
Amount Per Serving
Calories 745 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 12g75%
Cholesterol 130mg43%
Sodium 2906mg126%
Potassium 1217mg35%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 27g30%
Protein 41g82%
Vitamin A 5305IU106%
Vitamin C 120.5mg146%
Calcium 164mg16%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.