Instant Pot Corned Beef: The Ultimate One-Pot St. Patrick’s Day Recipe

Combines traditional flavors with easy, hands-off cooking in a single pot.

By Medha deb

Created on Sep 17, 2025

Combines traditional flavors with easy, hands-off cooking in a single pot.

Instant Pot Corned Beef: A Festive & Flavorful Upgrade

There’s no better way to celebrate St. Patrick’s Day or enjoy a comforting family meal than with corned beef. Traditionally baked or simmered for hours, corned beef shines in this Instant Pot recipe, allowing you to capture all the tender, savory goodness—including carrots, cabbage, and potatoes—in a fraction of the time. Forget the fuss and long waits, and let your electric pressure cooker deliver a hearty, nostalgic dish worthy of any Irish-inspired gathering.

Whether you’re hosting a holiday dinner or simply craving a soul-warming one-pot meal, this recipe is both approachable and festive. Read on for step-by-step instructions, expert tips, flavor variations, serving suggestions, and answers to common questions, all in a rich, SEO-friendly guide.

Why Cook Corned Beef in the Instant Pot?

Speed & Convenience: Pressure cooking slashes the total time compared to oven or slow-cooker methods.
Unmatched Tenderness: Instant Pot corned beef achieves melt-in-your-mouth texture without fuss.
Flavor Enhancement: Aromatics and beer infuse every bite, while veggies absorb the meat’s seasoned cooking liquid.
One-Pot Cleanup: Everything cooks in a single vessel—no extra pans or trivet needed.

Core Ingredients

Ingredient	Role
Corned beef brisket (with seasoning packet)	Main protein; signature cured flavor
Onion	Base aromatic & extra sweetness
Garlic cloves	Rich depth; classic savoriness
Fresh thyme sprigs	Herbal lift
Bay leaves	Relaxes the richness, boosts aroma
Beer	Malty dimension; balances saltiness
Water	Essential braising liquid
Carrots	Sweet earthiness
Potatoes	Hearty texture & flavor soak-up
Cabbage	Classic pairing; slight bite

Step-by-Step Directions

Step 1: Build the Aromatic Base

Slice onion and peel garlic; add to the bottom of your Instant Pot.
Add fresh thyme sprigs and bay leaves for herbal depth.
Related: Slow Cooker Corned Beef and Cabbage Recipe: Easy Irish Feast

Step 2: Add the Corned Beef & Liquid

Place the corned beef brisket, fat-side up, atop the aromatics.
Sprinkle the spice packet directly over the meat.
Combine beer (such as a lager or stout) and water, then pour around the beef—avoid rinsing off the savory seasoning.

Step 3: Pressure Cook the Corned Beef

Secure the Instant Pot lid and set the vent to the sealing position.
Select High Pressure and cook for 1 hour 20 minutes (80 minutes). (Do not open or close the lid during this time.)
Allow a natural pressure release for at least 10 minutes after cook time finishes. Then, carefully release any remaining pressure using a spoon.
Lift the lid and, using tongs, transfer the corned beef to a cutting board. Tent with foil to keep warm.

Step 4: Prepare & Cook the Vegetables

Carefully remove most of the cooking liquid from the Instant Pot, reserving about 2 cups. Whisk a little salt into the reserved liquid.
Add carrots, potatoes, and cabbage wedges to the pot.
Pour reserved liquid over veggies, lock the lid, set steam valve to sealing, and pressure-cook for 5 minutes on high.
Quick-release the steam, then unlock and remove the lid.
Use tongs or a slotted spoon to transfer veggies to a serving platter. Season with salt and pepper.

Step 5: Serve & Slice

Cut the rested corned beef against the grain for maximum tenderness.
Arrange sliced corned beef alongside the cooked vegetables. Traditionally, serve with grainy mustard on the side.

Pro Tips for the Best Instant Pot Corned Beef

Don’t skip the spice packet: It’s crucial to the classic flavor.
Add beer: Beer brings deep, malty richness and complements the salt-cured beef.
Natural release matters: Letting the pressure come down slowly keeps the meat juicy and tender.
Slice against the grain: Ensures every bite is tender, not chewy.
Rest before slicing: Allowing the beef to rest under foil helps retain juices.
Don’t overstuff with vegetables: Using appropriate portions ensures even cooking.

Flavor Variations & Additions

Beer alternatives: Substitute with beef broth or apple cider for a non-alcoholic or slightly sweeter flavor.
Glaze option: Brush sliced corned beef with honey-mustard or brown sugar-mustard glaze, then briefly broil for a beautiful finish.
Veggie extras: Add parsnips, turnips, or rutabaga for further root vegetable variety.
Spices: Add allspice berries, peppercorns, or coriander seeds with the seasoning packet for extra complexity.

Serving Suggestions

Classic platter: Serve slices of corned beef alongside cooked carrots, potatoes, and cabbage, with a bowl of mustard for dipping.
Leftover potential: Use extra meat for corned beef hash, sandwiches, or wraps.
Pairings: A slice of soda bread and a dark Irish beer completes the table.

Nutrition Information (per serving estimate)

Nutrient	Value
Calories	Approx. 745 kcal
Carbohydrates	39g
Protein	41g
Fat	47g
Saturated Fat	12g
Sodium	2900mg
Potassium	1200mg
Fiber	7g
Sugar	27g
Vitamin A	5300IU
Vitamin C	120mg
Iron	6.5mg

Note: Nutrition values are estimations and may vary based on size, brand, and specific additions.

Frequently Asked Questions (FAQs)

Q: Can I cook corned beef from frozen in the Instant Pot?

A: Yes, but expect an additional 10–15 minutes of pressure cooking time for frozen corned beef. Be sure to check tenderness before slicing.

Q: What type of beer works best?

A: Mild lagers and amber ales add subtle sweetness, while stouts boost earthiness and depth. Non-alcoholic options (like broth) can be substituted as needed.

Q: How do I prevent the veggies from getting mushy?

A: Cook carrots, potatoes, and cabbage separately after removing the meat; 5 minutes on high pressure yields tender yet structured vegetables.

Q: How long does leftover corned beef last?

A: Stored in an airtight container in the fridge, corned beef will last 3–4 days. Freeze sliced portions for up to 2 months.

Q: Can I make this recipe without an Instant Pot?

A: Absolutely—slow cooker and stovetop approaches work, but expect longer cook times (5–8 hours) for similar tenderness.

Expert Tips for Success

Trim excess fat: If desired, trim or skim excess fat after cooking for leaner slices.
Use Yukon Gold or Red Potatoes: These varieties hold up best under pressure.
For richer color: Broil sliced corned beef, glazed with mustard, for a few minutes before serving.
Let beef rest: Always let corned beef rest for 10–15 minutes once removed from the pot for maximum juiciness.

Instant Pot Corned Beef & Cabbage: Quick Reference Recipe Card

Prep Time:	15 minutes
Cook Time:	1 hour 25 minutes
Total Time:	Approx. 1 hour 40 minutes
Servings:	6–8

Layer onions, garlic, thyme, and bay leaves in Instant Pot.
Add corned beef (with spices), pour beer/water.
Pressure cook meat for 1 hour 20 minutes; natural release 10+ minutes.
Remove meat; cook carrots, potatoes, cabbage for 5 minutes on high pressure.
Slice beef against the grain and serve with vegetables and grainy mustard.

St. Patrick’s Day Feast: Complementary Dishes

Irish soda bread
Simple green salad with vinaigrette
Apple tart or “Irish coffee” for dessert

Additional Resources

Best Slow Cooker Corned Beef (for those without pressure cookers)
Baking homemade soda bread
Tips for slicing beef against the grain

Final Thoughts: Modern Comfort, Classic Spirit

This Instant Pot corned beef recipe brings tradition and convenience together beautifully. With its hearty vegetables and flavorful, fork-tender beef, it’s a feast you can prepare quickly—yet enjoy slowly. Perfect for St. Patrick’s Day, cozy weekends, or anytime you want a dish that feels like a hug in a bowl. Skip the oven, savor the flavor, and let your Instant Pot do all the work.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb