Instant Pot Corned Beef with Cabbage and Buttered Potatoes
A complete one-pot corned beef dinner featuring tender brisket with classic vegetables. The pressure cooker transforms tough corned beef into fork-tender slices in just 70 minutes, while carrots, cabbage, and small red potatoes cook separately to maintain their texture. The finishing touch of butter and fresh parsley the potatoes into a standout side. This hearty meal captures all the flavors of traditional boiled dinner with modern convenience, perfect for St. Patrick's Day celebrations or any time you crave comfort food. The cooking liquid doubles as a flavorful jus for serving.
Ingredients
- 3 lbs corned beef brisket, with spice packetbeef chuck roast1:1conf:4
note:increase cooking time to 90 minutes
- 1 yellow onion, peeled, halved, and sliced
- 2 cloves garlic, roughly chopped
- 4 cups water
- 1 lb carrots, peeled and cut into 2-3 inches in length
- 1 ½ lbs small red potatoesYukon Gold potatoes1:1conf:5
note:cut into 2-inch pieces
- 1 large head cabbage, cored and cut into 8-10 wedges
- 4 tablespoons butter, melted
- ¼ cup fresh parsley, chopped, plus more for garnish
Instructions
- 1
Place onions, garlic, corned beef, and water in pressure cooker
- 2
Sprinkle spice packet seasoning on top
- 3
Set pressure to manual on high for 70 minutes
- 4
Quick release pressure when done and wait for float valve to drop before opening
- 5
Meanwhile, prep the vegetables
- 6
Remove corned beef to a bowl along with most of the cooking liquid
- 7
Leave about 2 cups liquid in the pressure cooker
- 8
Add potatoes on one side of the pressure cooker in remaining liquid
- 9
Add carrots on the other side
- 10
Place cabbage wedges on top
- 11
Set pressure to manual on high for 3 minutes
- 12
Quick release pressure and wait for float valve to drop before opening
- 13
Remove carrots and cabbage
- 14
Remove potatoes to a bowl and add melted butter and parsley
- 15
Stir until butter coats every potato piece
- 16
Cut corned beef against the grain into slices
- 17
Serve with vegetables, buttered potatoes, cooking liquid drizzled on top, and fresh parsley garnish
Tips
Use the spice packet that comes with corned beef for authentic flavor, or substitute with bay leaves, peppercorns, and coriander if needed
Cut vegetables uniformly to ensure even cooking during the short 3-minute pressure cycle
Reserve some cooking liquid as it makes an excellent jus for drizzling over the finished dish
Good to Know
Refrigerate leftovers up to 4 days in separate containers. Reheat gently to avoid overcooking vegetables.
Cook corned beef up to 2 days ahead. Reheat and add fresh vegetables for serving.
Serve immediately while hot. Provide small bowls of cooking liquid for drizzling.
Common Mistakes
Don't skip the quick release to prevent overcooking
Cut against the grain to avoid tough meat slices
Don't overmix buttered potatoes to prevent them from becoming gummy
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I cook this without an Instant Pot?
Yes, simmer corned beef in a large pot for 2-3 hours until tender, then add vegetables in the last 20-30 minutes of cooking time.
What if my corned beef doesn't come with a spice packet?
Make your own with 2 bay leaves, 1 tablespoon peppercorns, 1 tablespoon coriander seeds, and 1 teaspoon mustard seeds.
How long will leftovers keep in the refrigerator?
Store properly covered for up to 4 days. The corned beef makes excellent sandwiches and the vegetables reheat well in the microwave.