Instant Pot Corned Beef and Cabbage Recipe

Image: how to cook corned beef in an Instant Pot

5 from 7 reviews



Brine (if using a plain brisket)

  • 3 Cups Water
  • 1 Cup Salt
  • 1 Teaspoon Whole Mustard Seeds
  • 1 Tablespoon Whole Peppercorns
  • 1 Teaspoon Whole Cloves
  • 2 Bay Leaves
  • 1/2 Teaspoon Ground Ginger
  • 1 Tablespoon Pimentos
  • 1 Teaspoon garlic (Minced)

Main Dish

  • 3 Pounds Beef Brisket (brined and trimmed)
  • 3 Large Carrots (Chopped)
  • 1/2 Head Green Cabbage (Chopped)
  • 2 Cups Small Potatoes (Chopped)



  1. Combine all brine ingredients in a saucepan and bring to a boil over medium heat.
  2. Let cool completely before pouring over the brisket and refrigerating.
  3. Refrigerate for up to one week.


  1. Place brisket and one cup of the brine in the Instant Pot.
  2. Select the meat/stew setting for 40 minutes and natural release.
  3. When the timer goes off, chop the cabbage, potatoes and carrots into large rustic chunks.
  4. Add the vegetables to the Instant Pot and select meat/stew for 15 minutes.
  5. Natural release.
  6. Shred or slice the corned beef to serve.


Note: to save time, you can purchase a corned beef brisket. You need at least one day of brining a plain brisket.
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