If you’re craving a hearty, comforting meal that practically cooks itself, this Instant Pot Corned Beef and Vegetables Recipe is going to become your new go-to. I absolutely love how tender the corned beef turns out, and the vegetables soak up all that flavorful broth without getting mushy. Trust me, once you try it, you’ll wonder why you ever thought corned beef was complicated to prepare!
Why You’ll Love This Recipe
- Effortless Cooking: The Instant Pot does all the heavy lifting, so you get tender corned beef without standing over a stove.
- Perfectly Balanced Flavors: Between the Guinness beer and pickling spices, each bite packs traditional Irish charm with rich depth.
- All-in-One Meal: Tender potatoes, carrots, and cabbage cook right alongside the beef for a complete feast.
- Family Favorite: My family goes crazy for this, and I bet yours will too!
Ingredients You’ll Need
These ingredients come together beautifully to make a classic corned beef dinner that’s bursting with flavor. Keep an eye out for your corned beef labeled with a pickling spice packet included—it’s a handy shortcut that saves you the guesswork.
- Beef broth: Low-sodium works best so you can control how salty your dish ends up.
- Onion: White or yellow onions add that subtle sweetness that balances the savory meat.
- Minced garlic: Fresh garlic amps up the depth of flavor without overpowering.
- Guinness beer: I love using Guinness Draught here—if you don’t want alcohol, just use extra broth instead.
- Corned beef brisket or round: Go for a 3.5 to 4-pound cut to feed a crowd and get those lovely slices.
- Baby gold or red potatoes: Fingerlings are great too; they cook evenly and hold their shape.
- Carrots: Big chunks are key so they don’t disintegrate under pressure.
- Green cabbage: Adds crunch and a fresh counterpoint to the rich beef.
- Butter: Toss the veggies with butter for that silky finish everyone appreciates.
- Sea salt and black pepper: Season to taste—you’ll want to taste as you go.
- Fresh parsley (optional): A quick sprinkle brightens up the dish.
- Whole grain mustard (optional): Perfect for dipping and adding that tangy kick on the side.
Variations
One thing I adore about this Instant Pot Corned Beef and Vegetables Recipe is how easy it is to tweak it to your taste or dietary preferences. Feel free to make it your own by swapping veggies or adjusting the seasoning.
- Vegetable Variations: I sometimes add parsnips or turnips when I want more root variety, and they hold up well in the pressure cooker.
- Spice Swap: If you’re not into the Guinness flavor, try using apple cider or beef broth only—the corned beef will still shine.
- Low-Sodium Option: Rinse your corned beef brisket before cooking to reduce saltiness, then season carefully at the end.
- Make it Gluten-Free: Just double-check your pickling spice and broth labels—most are naturally gluten-free, but some brands add hidden ingredients.
How to Make Instant Pot Corned Beef and Vegetables Recipe
Step 1: Set the Flavorful Base
Start by adding the beef broth, chunky onion pieces, and minced garlic to the Instant Pot insert. This aromatics base builds the foundation of flavor that the corned beef will soak into. Then, set your brisket right on top with the fat side facing up—that fat will melt in and keep the meat juicy. Pour the Guinness over everything, then sprinkle on the included pickling spice packet. Lock the lid, select the Manual or Pressure Cook setting on high, and set the timer for 1 hour and 25 minutes. This timing is key for perfectly tender, sliceable beef.
Step 2: Quick Pressure Release and Prep Veggies
When that timer goes off, you’ll want to let the Instant Pot naturally release pressure for 10 minutes—that’s what helps keep everything moist—then manually release the rest to open the lid safely. While that’s happening, slice the cabbage into 8 wedges so they cook evenly, halve your potatoes, and cut carrots into large chunks. This prep ensures the veggies hold their shape nicely during cooking.
Step 3: Veggie Time in the Instant Pot
Carefully slide the cooked corned beef out to rest on a cutting board tented with foil—that keeps it warm and juicy. Use a slotted spoon to scoop out the onion pieces from the pot, then leave the cooking liquid behind. Add your potatoes and carrots to the pot first, then nestle the cabbage wedges on top, but don’t overfill—never more than two-thirds full to keep the Instant Pot happy and safe. Seal the lid again, and pressure cook on high for 5 minutes. When done, quick-release the pressure.
Step 4: Slice and Serve
Once everything is ready, slice off the fat layer on top of your corned beef (briskets tend to have more fat than rounds). Then slice the meat against the grain to keep those tender bites. Drizzle a bit of the cooking liquid over the slices to enhance juiciness. Use a slotted spoon to transfer your buttery carrots, cabbage, and potatoes to a serving platter or bowls. Sprinkle with fresh parsley if you like, and season veggies with salt and pepper. Serve with whole grain mustard on the side for the perfect tangy finish.
Pro Tips for Making Instant Pot Corned Beef and Vegetables Recipe
- Use Fat Side Up: I learned that placing the corned beef fat side up lets the fat melt down slowly, keeping the meat moist and tender.
- Watch Your Fill Level: Don’t fill your Instant Pot beyond two-thirds full to avoid triggering safety mechanisms or uneven cooking.
- Cut Veggies Uniformly: Evenly sized chunks help your carrots, potatoes, and cabbage cook at the same rate, so nothing turns mushy.
- Don’t Skip the Natural Release: Giving the pressure a natural release for 10 minutes prevents meat and vege from drying out and helps retain that great texture.
How to Serve Instant Pot Corned Beef and Vegetables Recipe
Garnishes
I always sprinkle chopped fresh parsley on the veggies right before serving—it adds a burst of color and a fresh herbaceous note. For the meat, a dab of whole grain mustard on the side is a must for me because it cuts through the richness beautifully.
Side Dishes
This meal is really an all-in-one, but sometimes I like to pair it with a crusty loaf of bread to soak up the juices, or a simple green salad for a bit of crunch and brightness.
Creative Ways to Present
For St. Patrick’s Day or a cozy family dinner, I’ve plated the beef slices fanned out on a large platter surrounded by the buttered vegetables. Adding a few lemon wedges on the side lifts the flavors and makes the table feel festive.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftover corned beef and veggies to airtight containers and refrigerate them. The beef keeps nicely for 3 to 4 days, and the veggies get even more flavorful after a day or two.
Freezing
Freezing this meal works well if you slice the corned beef first and pack it separately from the vegetables. I wrap the meat tightly in foil and place veggies in freezer bags—this way, both thaw evenly when you’re ready to enjoy them later.
Reheating
I gently reheat leftovers in the microwave or on the stovetop with a splash of broth or water to keep moisture in. For the beef, covering it with foil while reheating helps prevent drying out. The veggies do best reheated on low to maintain their texture.
FAQs
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Can I use a different cut of corned beef other than brisket?
Yes! While brisket is traditional and works wonderfully in the Instant Pot, a corned beef round is also a good option. Just keep in mind that rounds typically have less fat, so the meat may be a bit leaner but still delicious. Adjust cooking time slightly if the cut is particularly large or small.
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Is it necessary to use Guinness beer in this recipe?
Not at all! Guinness adds a lovely richness and slight bitterness that complements the beef, but if you prefer, you can substitute an equal amount of beef broth or even a stout beer to suit your taste. Non-alcoholic options still yield tasty results thanks to the classic pickling spices.
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How do I make sure the vegetables don’t get mushy?
Cutting the vegetables into large, uniform chunks is key. Also, adding them after the beef has cooked and pressure cooking for just 5 minutes keeps them tender but not overdone. Quick release the pressure once time is up to stop cooking immediately.
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Can I prep this recipe ahead of time?
You can absolutely get a head start by trimming and chopping your vegetables ahead, and even seasoning the beef in advance. Just keep everything refrigerated until it’s time to cook. This can make the cooking process even quicker on busy days.
Final Thoughts
This Instant Pot Corned Beef and Vegetables Recipe holds a special place in my kitchen because it takes the fuss out of a traditional meal that’s often seen as intimidating. Once you try it, you’ll enjoy how simple it is to get that tender, flavorful bite every time—and your family will love gathering around the table for seconds. Seriously, give this a try next time you want an Irish-inspired feast without the hours of simmering. You’ll thank me later!
Print
Instant Pot Corned Beef and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Irish
Description
This Instant Pot Corned Beef recipe delivers tender, flavorful corned beef with perfectly cooked cabbage, potatoes, and carrots in a fraction of the traditional cooking time. Ideal for St. Patrick’s Day or any cozy occasion, the pressure cooker creates a hearty, comforting meal with minimal effort. Infused with Guinness beer and savory pickling spices, this dish combines rich Irish flavors with the convenience of modern cooking.
Ingredients
Broth and Aromatics
- 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 (Guinness Draught preferred; can substitute additional broth)
Main Protein
- 3 ½ to 4 pound corned beef brisket or round (with pickling spice packet)
Vegetables
- 1 pound baby gold or red potatoes (fingerling potatoes also work well), sliced in half
- 4 large carrots, peeled and cut into large 3-inch chunks
- 1 small head green cabbage, sliced into 8 wedges
Finishing and Garnish
- 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 the Pressure Cooker: Add the low-sodium beef broth, onion chunks, and minced garlic to the insert of a 6- to 8-quart Instant Pot. Place the corned beef brisket on top of the mixture with the fat side facing up. Pour the Guinness beer over the brisket and sprinkle the included pickling spices evenly over the meat. Close and lock the Instant Pot lid securely.
- Cook the Corned Beef: Select the MANUAL or PRESSURE COOK setting on the Instant Pot, toggle to HIGH pressure, and set the timer for 1 hour and 25 minutes. Once cooking is complete, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure before opening the lid.
- Prepare the Vegetables: While the meat cooks, prepare the vegetables. Slice the core end from the cabbage and cut it into 8 wedges, ensuring a stable base for each wedge. Slice the potatoes in half and peel and cut the carrots into large chunks approximately 3 inches long.
- Cook the Vegetables: Transfer the cooked corned beef to a cutting board and tent loosely with foil to keep warm. Use a slotted spoon to remove and discard the onion pieces from the cooking liquid in the Instant Pot but leave the liquid inside. Add the potato halves and carrot chunks to the pot, then arrange the cabbage wedges on top, making sure not to exceed 2/3 of the Instant Pot’s capacity. Close and lock the lid.
- Pressure Cook the Vegetables: Select the MANUAL or PRESSURE COOK setting again, toggle to HIGH pressure, and set the timer for 5 minutes. When finished, promptly perform a quick pressure release and carefully open the lid.
- Slice and Serve: Remove the corned beef from foil and slice off any excessive fat layer on top, especially if using a flat brisket. Slice the beef against the grain into serving portions and transfer to a platter. Drizzle a bit of the cooking liquid over the meat for added moisture and flavor.
- Finish the Vegetables: 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, then season with sea salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley if desired.
- Serve: Present the corned beef and vegetables hot, accompanied by whole grain mustard for dipping to enhance the flavors. Enjoy this hearty, comforting meal perfect for a festive celebration or family dinner.
Notes
- This Instant Pot Corned Beef recipe speeds up the traditional slow cooking method while maintaining tender, juicy meat and perfectly cooked vegetables.
- Using Guinness beer adds a distinctive rich flavor, but it can be substituted entirely with beef broth if preferred.
- Be cautious not to fill the Instant Pot over two-thirds full when adding vegetables to ensure safe pressure cooking.
- If you prefer less fat, choose a round cut of corned beef instead of a brisket, which typically has more fat.
- Leftover corned beef can be used for sandwiches or hash the next day.
- Adjust salt to taste since corned beef is naturally salty; consider low-sodium broth options to control sodium levels.
Nutrition
- Serving Size: 1 serving
- Calories: 528 kcal
- Sugar: 6 g
- Sodium: 2594 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 118 mg
