If you’re craving a classic, hearty meal that’s bursting with rich Irish flavors but don’t want to spend all day slow cooking, you’re in for a treat. This Flavorful Instant Pot Corned Beef Recipe packs all the tender, savory goodness of traditional corned beef and cabbage into a fraction of the time.
Jump to:
Why You'll Love This Recipe
I vividly remember the first time I made corned beef in my Instant Pot — the meat was so tender it practically melted in my mouth, and the mix of Guinness and beef broth created a flavor depth I hadn’t expected. It turned a traditional St. Patrick’s Day meal into a quick, fuss-free weeknight winner.
- Speedy Cooking: Prepare a meal that usually takes hours in just under two hours total.
- Rich Flavor: Guinness and beef broth create a deep, comforting taste.
- One-Pot Magic: The Instant Pot handles everything from braising the beef to cooking tender veggies.
- Perfect for Any Occasion: Whether it’s a holiday or a cozy dinner, this recipe shines.
Ingredients & Why They Work
Before you start, gather some quality ingredients to make sure your corned beef turns out melt-in-your-mouth tender and flavorful. Look for a brisket with the pickling spice packet included, and pick fresh veggies to keep things vibrant. Here’s why each ingredient is important for this recipe:

- Low-sodium beef broth: Provides a savory base without overpowering saltiness, balancing the beer's flavors nicely.
- Medium onion: Adds aromatic sweetness that infuses the broth and meat as it cooks.
- Minced garlic: Brings a gentle punch that complements the spices traditionally used in corned beef.
- Guinness beer: This iconic Irish stout adds richness and a subtle malty bitterness that enhances the broth.
- Corned beef brisket or round: The star of the dish — a cut that becomes tender and juicy when pressure cooked.
- Baby potatoes (gold or red): Small, waxy potatoes that hold their shape well and soak up those savory juices.
- Carrots: Sweet and hearty, they balance the dish with their natural sugars after cooking.
- Green cabbage: Classic pairing that adds texture and rounds out the meal with a fresh bite.
- Butter: Tossed with veggies at the end, adding creaminess and a silky finish.
- Sea salt and black pepper: Essential for seasoning to taste, enhancing all the natural flavors.
- Fresh parsley: Optional garnish that brings bright color and a hint of herbal freshness.
- Whole grain mustard: A tangy dipping option that pairs perfectly with the rich beef.
Make It Your Way
One of the best parts about this Flavorful Instant Pot Corned Beef Recipe is how easily you can make it your own. Whether you’re adapting for dietary needs or adding your favorite twists, there’s plenty of room for personalization without sacrificing that classic Irish comfort.
- Non-Alcoholic Version: If you prefer to skip the Guinness, simply substitute it with extra low-sodium beef broth. I’ve done this for family dinners when kids were around, and the depth of flavor stays rich and hearty.
- Vegetable Variations: While cabbage, carrots, and potatoes are the classic trio, I like adding parsnips or turnips sometimes for a slightly sweeter note. Just be sure to cut them into uniform, large chunks so everything cooks evenly during the quick pressure phase.
- Lean vs. Fatty Brisket: I tend to use a corned beef brisket with moderate fat for ultimate tenderness, but if you want a leaner dish, a corned round roast works beautifully too. Just trim excess fat after cooking for a less greasy finish but keep it during cooking for max flavor.
- Seasoning Tweaks: The included pickling spice is perfect, but sometimes I add a bit of fresh cracked black pepper or a bay leaf for an aromatic twist. It’s those little touches that make this recipe uniquely yours.
Step-by-Step: How I Make Flavorful Instant Pot Corned Beef Recipe

Step 1: Layer the Flavor Base
Start by adding 2 cups of low-sodium beef broth, your chunked onion, and 2 teaspoons of minced garlic right into the Instant Pot insert. These aromatics create a savory foundation that infuses the corned beef as it cooks. Place your brisket fat side up on top—this helps baste the meat. Pour the entire 11.2 ounce bottle of Guinness beer gently over the brisket and sprinkle on the pickling spices from the packet. Lock the lid securely to prepare for pressure cooking.
Step 2: Pressure Cook the Corned Beef
Select the MANUAL or PRESSURE COOK setting, toggle to HIGH pressure and set the timer for 1 hour and 25 minutes. This relatively brief cook time is the magic of the Instant Pot—tender, flavorful corned beef in a fraction of the time it takes to slow cook. When the timer finishes, let the pot naturally release pressure for 10 minutes before manually releasing any remaining pressure so you can safely open the lid.
Step 3: Prep Vegetables While Beef Rests
While the beef is cooking or resting, prepare your vegetables: slice the core off the cabbage, then cut into 8 wedges for even cooking. Halve the baby potatoes and peel the carrots, chopping them into large 3-inch chunks to match the cabbage's size. This prep ensures the veggies cook to tender perfection during the second pressure cook phase.
Step 4: Remove Beef & Add Vegetables
Carefully transfer your cooked corned beef to a cutting board and tent it with foil to keep it warm and juicy. Use a slotted spoon to fish out the onion chunks from the Instant Pot, but leave the rich cooking liquid inside. Next, add your prepared potatoes and carrots to the pot and nestle the cabbage wedges on top. Remember: don’t overfill the pot—keep the ingredients below two-thirds capacity for safety. Then, close and lock the lid again to prepare for the quick cook.
Step 5: Pressure Cook the Vegetables
Set the Instant Pot to MANUAL or PRESSURE COOK on HIGH for 5 minutes. These quick minutes soften the hearty vegetables just right without turning them mushy. When the timer ends, perform a quick pressure release so you can carefully open the lid and get everything ready to serve.
Step 6: Slice & Plate Your Corned Beef
Trim off any thick fat layer from the top of your corned beef for a cleaner presentation and easier eating. Slice the meat against the grain into thin, tender slices. Arrange these slices on a serving platter and drizzle some of the flavorful cooking liquid over the top to keep the meat moist and delicious.
Step 7: Butter Up Your Vegetables
Use your slotted spoon one last time to transfer the potatoes, carrots, and cabbage to the serving platter or a separate bowl. Toss the warm veggies with 3 tablespoons of butter and season them to taste with sea salt and freshly ground black pepper. If you like, sprinkle chopped fresh parsley on top for a bright, fresh finish.
Step 8: Serve & Enjoy
Bring everything to the table hot and ready to savor. Offer a side of whole grain mustard for dipping to add a tangy kick that complements the richness of the beef and buttered vegetables beautifully. Sit back, relax, and enjoy a comforting, classic Irish meal all made effortlessly in your Instant Pot!
Top Tip
Getting the most out of your Flavorful Instant Pot Corned Beef Recipe is all about timing, seasoning, and a few handy tricks that turn good into unforgettable. Here are some tips that have made my experience smoother and tastier.
- Don't Skimp on Natural Pressure Release: Letting the Instant Pot naturally release pressure for 10 minutes after cooking helps keep the corned beef tender and juicy, so don’t rush this step.
- Use Guinness for Depth of Flavor: The beer adds a rich, malty backdrop that broth alone can’t match, so if you’ve never cooked with Guinness before, give it a try—it really elevates this classic.
- Cut Veggies Uniformly: Slicing your potatoes, carrots, and cabbage into similar sizes ensures they cook evenly during the quick 5-minute pressure cook phase—no one wants a mushy carrot or undercooked potato!
- Rest and Slice Against the Grain: After cooking, tent the beef with foil and slice against the grain to maximize tenderness and create melt-in-your-mouth slices every time.
How to Serve Flavorful Instant Pot Corned Beef Recipe

Garnishes
A sprinkle of freshly chopped parsley adds a bright, fresh touch that cuts through the richness of the brisket and buttered vegetables. Serve with a side of whole grain mustard for a tangy, spicy kick that’s perfect for dipping.
Side Dishes
This dish shines on its own, but if you want to round out your meal, consider adding creamy mashed potatoes or a simple Irish soda bread to soak up every delicious drop of cooking liquid. For something green, a crisp green salad or steamed green beans complement the hearty flavors beautifully.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover corned beef and vegetables in an airtight container in the refrigerator. They will keep well for up to 4 days, making them perfect for quick lunches or dinners during the week.
Freezing
If you want to keep leftovers longer, freeze the sliced corned beef and veggies in separate airtight containers or heavy-duty freezer bags. They'll maintain best quality for about 2 months. Be sure to thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently in a covered skillet over low heat or in the microwave. Adding a splash of reserved cooking liquid helps retain moisture and flavor. Avoid overheating to keep the corned beef tender and juicy.
Frequently Asked Questions:
Absolutely! For a non-alcoholic version, simply replace the Guinness with additional low-sodium beef broth. The flavor will be milder but still delicious and hearty.
A 6- to 8-quart Instant Pot is ideal for this recipe to comfortably fit a 3 ½ to 4 pound corned beef brisket along with the vegetables. Avoid overfilling past two-thirds capacity to ensure safe pressure cooking.
Slicing against the grain shortens the muscle fibers, making the meat more tender and easier to chew. This technique enhances the overall eating experience.
It's best to cook the beef first, then add the vegetables for a short pressure cook. This prevents the veggies from becoming mushy and ensures everything is cooked just right.
Final Thoughts
This Flavorful Instant Pot Corned Beef Recipe has become one of my go-to comfort meals, especially when I want something rich, satisfying, and effortless. The combination of Guinness and beef broth creates a deeply savory base, and the quick pressure cooking means tender meat and perfectly cooked vegetables in a fraction of the time. Whether you’re celebrating St. Patrick’s Day or just craving a delicious, hearty meal, this recipe delivers warmth and flavor you’ll want to make again and again.
Print
Flavorful Instant Pot Corned Beef Recipe
- Prep Time: 10 minutes
- Pressure/Release Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Irish
- Diet: Low Salt
Description
This Instant Pot Corned Beef recipe offers a tender and flavorful corned beef brisket cooked quickly with hearty vegetables like potatoes, carrots, and cabbage. The dish is enriched with Guinness beer and beef broth for depth of flavor and finished with butter and fresh parsley for a comforting, classic Irish meal perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups low-sodium beef broth
- 1 medium white or yellow onion, cut into 5 or 6 chunks
- 2 teaspoons minced garlic
- 11.2 ounce bottle Guinness beer (use Guinness Draught or substitute additional broth)
- 3 ½ to 4 pound corned beef brisket or round, with pickling spice packet
Vegetables & Garnishes
- 1 pound baby gold or red potatoes (fingerling potatoes work well too), halved
- 4 large carrots, peeled and cut into 3-inch chunks
- 1 small head green cabbage, cut into 8 wedges
- 3 tablespoons butter
- Fine ground sea salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, optional garnish
- ¼ cup whole grain mustard, optional for dipping
Instructions
- Prepare Instant Pot Base: Add beef broth, chopped onion chunks, and minced garlic to the insert of a 6- to 8-quart Instant Pot. Place the corned beef brisket on top of this mixture, fat side up. Pour the Guinness beer over the brisket and sprinkle the included pickling spices on top. Close and lock the Instant Pot lid securely.
- Pressure Cook Corned Beef: Select the MANUAL or PRESSURE COOK setting on high pressure and set the timer for 1 hour and 25 minutes. When the timer ends, allow a natural pressure release for 10 minutes, then manually release any remaining pressure to open the lid safely.
- Prepare Vegetables: While the brisket cooks, slice off the core end of the cabbage and cut it into 8 wedges by halving and quartering. Slice the potatoes in half and peel the carrots, cutting them into large 3-inch chunks to prepare for the second cooking phase.
- Add Vegetables and Cook: Transfer the cooked corned beef to a cutting board and tent with foil to keep warm. Use a slotted spoon to remove and discard onions from the Instant Pot, leaving the cooking liquid inside. Add the prepared potatoes and carrots, placing the cabbage wedges on top without filling the pot more than two-thirds full. Close and lock the lid again.
- Pressure Cook Vegetables: Use the MANUAL or PRESSURE COOK setting on high pressure for 5 minutes. After cooking, perform a quick pressure release for immediate opening.
- Slice and Serve: Remove the fat layer from the top of the corned beef (especially if using flat brisket). Slice the corned beef against the grain into thin slices and arrange on a serving platter. Drizzle some cooking liquid over the meat for moisture and flavor.
- Prepare Vegetables for Serving: Use a slotted spoon to transfer the cooked potatoes, carrots, and cabbage to the serving platter or a separate bowl. Toss the vegetables with butter and season with salt and freshly ground black pepper. Garnish with chopped parsley if desired.
- Final Touch: Serve the corned beef and vegetables hot, accompanied by whole grain mustard on the side for dipping.
Notes
- For a non-alcoholic version, substitute the Guinness beer with additional low-sodium beef broth.
- Do not overfill the Instant Pot; keep the contents below the two-thirds mark for safe pressure cooking.
- Trimming excess fat from the brisket after cooking helps reduce greasiness but retains flavor during cooking.
- Letting the corned beef rest tented in foil keeps it moist before slicing.
- Use fresh vegetables and cut them into uniform sizes to ensure even cooking during the short pressure cooking phase.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg



Leave a Reply