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Corned Beef and Cabbage – Instant Pot, Stovetop, Crockpot

Bursting with flavors and veggies, this recipe gives 3 ways to make Corned Beef and Cabbage - Instant Pot, stovetop and slow cooker.

March 3, 2024

Instant Pot Corned Beef Cabbage on a platter

Classic Irish-American Stew Perfect for the Instant Pot

Tender corned beef with perfectly steamed cabbage, potatoes, and carrots infused with luscious meat juices. Top this hearty stew with tangy horseradish sauce, and you have an unforgettable feast to celebrate any occasion, but definitely Saint Patrick’s Day. Using the Instant Pot saves you time to enjoy this fun holiday meal with friends and family.

One-Pot Meal

I love one-pot meals, and this Corned Beef and Cabbage stew recipe is no exception. Cook everything in one vessel and no side dishes: easy clean-up and a complete nutritional meal. It’s gluten-free, high in fiber, and contains moderate carbs – 45 grams. Sodium stays low by rinsing away the brine in the meat package and using low-sodium broth. This Irish stew contains vitamins and minerals; just peek at the nutritional panel below the recipe card.

What is the Best Way to Cook Corned Beef?

Boling the meat and vegetables provides the tastiest meal. You can boil by using: 

  1. Pressure Cooker, aka Instant Pot
  2. Stovetop with a Dutch oven
  3. Slow Cooker, aka Crockpot

The brisket is boiled in flavored liquid, which keeps it moist and tender. The pressure cooker is my favorite way because the vegetables are all cooked perfectly. The potatoes, which require a longer cooking time are placed on the bottom, followed by carrots celery and cabbage on the top to ensure even cooking.

The recipe card below explains all three cooking methods. Cooking on the grill or in the oven does not produce the traditional texture for which this classic recipe is known.

cutting direction to slice against the grain
Cut the cooked meat against the grain before serving.

Why is it Named Corned Beef?

Corned Beef is a thick cut of Beef Brisket brined in a salt solution to tenderize the meat. The salt used is large grains about the size of a corn kernel and thus the name. Cut the cooked meat against the grain or perpendicular to the fat marbling. This will keep the meat tender. If it is cut with the grain, it will be stringy and tough.
Instant Pot Corned Beef and Cabbage Vegetable ingredients

Ingredients and Substitutions

Corned Beef  – purchase 3 – 4 pounds of corned beef brisket. Look for a classic cut – sometimes called a flat cut. Don’t be alarmed by the size of the brisket. They cook away to half their size. They are in vacuum-sealed bags in the meat department and contain a flavor packet inside..

Flavor Packet – Inside the corned beef package is a flavor packet. Don’t accidentally wash down the sink drain when rinsing the meat. You can make your own flavor blend – see the recipe tips below. 

Garlic – whole cloves peeled and crushed with the side of your knife is my preference here, but you could also use some jarred garlic.

Onions – I use a yellow onion. White or red can be substituted in a pinch.

Broth – use low sodium chicken or vegetable broth; Some recipes call for 1 can of Guinness Stout with a bit of water to equal 2 cups.

New Red Potatoes – I highly recommend using red potatoes because of the delicate skins. They also offer a nice color to the dish. You can use any size of red potatoes but cut them uniformly into approximately 1-inch pieces. I go for the least expensive 3-pound bag and have a few remaining for another meal.

Celery – no substitutions.

Carrots – feel free to use any combination of colors -purple, orange, and yellow carrots. I do not recommend using baby carrots. They will cook away to mush. 

Cabbage – buy full head and cut into eighths. I try to keep a bit of the core on each wedge to keep them intact while cooking.

Fresh parsley – curly or Italian flat leaf. 

Sour cream – purchase the fat content that you usually buy. The nutritional information below is based on “Original” which is not low in fat. 

Ground Horseradish – packaged in a jar with vinegar. It is usually refrigerated and located in the produce, meat, or seafood section. If you cannot find it, look for fresh horseradish in the produce section (near ginger) and grate 1 tablespoon into the sour cream. If you cannot find fresh horseradish, look for white horseradish sauce in the condiments section. Not red sauce – that is for shrimp cocktails. 

Lemon juice can be fresh or from a container. 

Rinse and dry corned beef to remove the brine

Cook Corned Beef Fat Side Up or Down?

I like to cook the meat fat side UP to flavor the meat as it melts during the pressure cooking. Feel free to trim some of the fat away if it is very thick.

What spices are in the Corned Beef Flavor Packet?

The unique flavor packet contains a tasty blend of eight aromatic spices that gives corned beef and cabbage a distinct flavor. If you want to make your own seasoning blend, discard the packet inside the package from the grocery store and use 1-1/2 Tablespoons of this recipe. This is enough for 4 recipes.

  • 2 Tablespoons yellow mustard seeds
  • 1 Tablespoon coriander seeds
  • 1 Tablespoon whole black peppercorns
  • 1 Teaspoon allspice berries
  • 4 bay leaves, crushed
  • 1 Teaspoon red pepper flakes
  • ½ Teaspoon ground ginger
  • 4 whole cloves, crushed

Note: I always wanted to know what spices were used for corned beefI asked a friend who manages a St. Patrick’s Day Dinner every year at her church.  However, I have always used the provided packet. 

What to Serve with Corned Beef and Cabbage?

  • Irish Beer

Corned Beef and Cabbage Instant Pot Steps

corned beef place in Instant Pot
1

Add broth, garlic, meat, onions & seasoning to Instant Pot. Cook on high for 75 minutes.

vegetables prepared for steaming in the Instant pot
2

While cooking corned beef, cut the potatoes, celery, carrots and cabbage.

Strain cooking stock through a wire sieve
3

Remove the meat from the Instant Pot with tongs and strain the stock.

Instant Pot and Trivet
4

Place a trivet in the Instant Pot with the strained stock.

vegetables in the Instant pot with strained stock
5

Add the vegetables to the Instant Pot and cook vegetables on high for 4 minutes.

Instant Pot Corned Beef Cabbage Stew
6

Add vegetables to the serving bowl. Slice meat and serve with horseradish sauce.

Print
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Instant Pot Corned Beef Cabbage on a platter

Corned Beef and Cabbage – Instant Pot, Stovetop, Crockpot

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Karen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 8 1x
  • Category: Beef
  • Method: Instant Pot
  • Cuisine: Irish America
  • Diet: Gluten Free

Description

Bursting with flavors and veggies, this recipe gives 3 ways to make Corned Beef and Cabbage – Instant Pot, stovetop and slow cooker.


Ingredients

Units Scale

Beef

  • 34 pounds corned beef brisket (classic or flat cut) with seasoning packet, discard brining solution
  • Seasoning packet included in meat package*
  • 4 garlic cloves, peeled and smashed
  • 2 yellow onions, peeled and quartered
  • 2 cups low-sodium vegetable or chicken broth

Vegetables

  • 2 pounds new red potatoes scrubbed and cut into 1-inch pieces
  • 4 celery stalks, rinsed and cut into 2-inch pieces
  • 8 carrots, peeled and cut into 1-inch pieces
  • 1 small cabbage cut into 8 wedges**
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh cracked pepper

Sauce

  • 1 cup sour cream
  • 2 Tablespoons fresh ground horseradish or 1/2 cup prepared white horseradish sauce*
  • 1 teaspoon lemon juice

 


Instructions

  • Stovetop Method – Place brisket (fat side up) in a large Dutch oven or pot with a lid. Sprinkle the flavoring packet on top of the meat. Pour broth down the side, careful not to wash away the seasoning. Add water to bring the liquid just below the top of the meat as needed. Add smashed garlic, onions, potatoes, carrots, and celery. Bring to a boil, cover lower heat to the lowest setting, and simmer for 4-5 hours. Add cabbage during the last 30 minutes. Increase temperature to medium-low, cover, and allow the cabbage to cook until tender but still green. Check after 15 minutes  – you may need up to 10 – 15 more. Remove the meat from the pan with tongs and place it on the serving platter with some juice. Cover with foil and allow the meat to rest. Take the vegetables out immediately with a slotted spoon and pour some of the juices over the vegetables in a serving dish. Garnish with freshly cut parsley.  Follow steps 5 and 6 below.

 

  • Slow Cooker Method – Place brisket (fat side up) in a large Dutch oven or pot with a lid. Sprinkle the flavoring packet on top of the meat. Pour broth down the side, careful not to wash away the seasoning. Add water to bring the liquid just below the top of the meat as needed. Add smashed garlic, onions, potatoes, carrots, and celery. Cover and cook on HIGH for 5 hours or LOW for 8 hours. Add the cabbage during the last 2 hours.  Remove meat from pan with tongs and place on serving platter with some cooking juices Cover with foil and allow meat to rest. Take the vegetables out immediately with a slotted spoon and pour some of the juices over the vegetables in a serving dish. Follow steps 5 and  6 below.
  1. Instant Pot Method – Cook the Corned Beef – Add the broth and smashed garlic to the pressure cooker pan. Open the beef package, drain, and discard the brine. Place the meat on a plate or cutting board and pat dry with paper towels. Open the seasoning packet and sprinkle it into the fat side of the beef. Place the brisket fat and spice side up into the pressure cooker pan. Wedge the onions around the meat. Place the lid on the cooker and lock it. Close (seal) the pressure release valve and select the high-pressure cook function. Set the timer for 75 minutes or 1 hour 15 minutes.
  2. Prepare the Vegetables – while the meat is cooking, prepare and cut vegetables. See the ingredients above.
  3. Remove the meat and strain the stock – When the timer goes off, allow the pressure to release naturally for about 15 minutes. Release the pressure valve and allow the remaining steam to escape, then carefully remove the lid, allowing the steam to escape from you. Remove the beef with tongs and put it on a plate with a small amount of juice from the pressure cooker. Cover with foil and allow to rest. Pour stock from the cooker through a wire sieve with a bowl beneath to catch the liquid. Pour the strained stock into the pressure cooker pan. Discard the vegetables in the strainer.
  4. Cook Vegetables – Add salt and pepper to the stock and place the trivet into the pressure cooker over the stock. Place vegetables in the cooker in the following order: 1)potatoes, 2) celery and carrots, and 3)cabbage. This order places the longer cooking vegetables on the bottom to ensure even cooking. Place the lid on the cooker and lock it. Turn the dial to the pressure position. Set the cook function to high pressure and the timer to 4 minutes. When the timer beeps, turn off the pressure cooker and quick-release the steam by opening the pressure valve. When the steam is completely gone, carefully remove the lid, allowing the steam to escape away from you. Take the vegetables out immediately with a slotted spoon and pour some of the juices over the vegetables in a serving dish. Garnish with freshly cut parsley.
  5. To make the sauce – combine sour cream, horseradish, and lemon juice in a small bowl. Cover and refrigerate until ready to serve.
  6. Slice the meat. Thinly slice the meat by cutting it against the grain. See the illustration in the post above. Sprinkle with fresh parsley and horseradish sauce. Serve the meat and vegetables. Enjoy!

Notes

* The homemade seasoning recipe is in the above post

**Leave some of the core on each piece to keep pieces intact while cooking

*** In a jar in the refrigerated meat or seafood section, if fresh horseradish sauce is not available, use prepared horseradish sauce (white).

Supplies needed: Pressure cooker, trivet, tongs

Recipe Card powered byTasty Recipes

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18 responses to “Corned Beef and Cabbage – Instant Pot, Stovetop, Crockpot”

  1. This recipe was super simple, yet delicious! If you’re a fan of quick/easy meals this one is for you. My favorite part (other than the corned beef) was the cabbage and sour cream/horseradish sauce. Amazing!






  2. Wonderful instructions on ways to prepare corned beef and cabbage. I never had much luck preparing it before, but this made all the difference! Yummy results.






  3. My first time using an Insta Pot and this meal was amazing!! The corned beef was so tender!






  4. A delicious meal to celebrate St Patrick’s Day (or any time actually). Best yet, I enjoyed it with my family for an early St. Patrick’s Day Celebration! Everyone loved it.






  5. Using the Instant Pot for this recipe is perfect. The meat and vegetables are tender and tasty. I really should make this more often than March 17!!






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Karen the Supper Sanity Home Chef

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Hello, I’m Karen, a very passionate meal planner. As a mother of three, I have been planning family menus for years. When I was diagnosed with a digestive condition, I found it necessary to follow an eating regime that eliminated many ingredients. That made meal planning a health necessity. I’ve learned a lot and want to share my resources to simplify meal planning, shop efficiently and cook affordable homemade meals. If you wish to try new recipes, plan healthier meals, and enjoy a great dinner with your friends and family, Supper Sanity can help.

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