Pressure Cooker Corned Beef and Cabbage Recipe (2024)

Has anyone tried to cook two corned beef briskets in one Instant Pot? Did you add more liquid? Did you increase the time?

I agree- the vegetables will become baby food. In John Mortimer's Rumpole stories, Rumpole states that his wife ("She Who Must Be Obeyed") can "boil a cabbage into submission." I've found that 5 mins of pressure for all the vegetables combined is fine, if you let the pressure drop naturally (they continue to cook while cooling). Charlotte's/Joanne's tips about removing the brisket first are spot on.

Made this last night and it was possibly my favorite corned beef recipe ever. A few tweaks: I added about 3/4 cup beef broth in addition to wine (that just seemed too little for the 4lb brisket I bought). I cooked the meat for 90 minutes, plus 15 depressurizing, then pulled it out and added the veggies (keeping the meat under foil out of cooker). Cooked veggies for only 8 while broiling the meat with the honey mustard. This was the most moist and flavorful corned beef I've ever had.

When I cook corned beef, I take the meat out of the instant pot after an hour and put in the cabbage to cook separately. I don’t use potatoes and carrots. 3-4 minutes plus a QR is the most I cook cabbage by itself. It's absolute mush after that. Perhaps having all the other ingredients in there somehow increases the cooking time?? I look forward to hearing comments from anyone who has tried this recipe!

The potatoes and carrots would probably be reduced to mush too. I'd remove the brisket and allow it to rest while cooking the vegetables in the broth separately.

Yes. It's easy. I did it yesterday. I wedged the 2 corned beefs into the IP (I have 6 quart) then I added water to nearly cover them, and the corning spices. I cooked it for 80 min and they are SOOO tender that I was a little concerned they would not come out intact. It takes longer to come up to pressure, but the process is so easy. I have done it before with 2 briskets with the same process and same good results.

Question: Do you need to first place the IP trivet in the pot?

I made this in the Instant Pot last year and I did the corned beef for 90 min with a 16 min pressure release and it came out perfect. Afterwards, I did the vegetables for 3 min and they were excellent. You can always add more time, if you decide they are not done enough to your liking. I agree, 15 min is much too long.

85 minutes, 10 minute release. Was making Niggela Lawson's stout choc cake, so used Guinness instead of wine w/a tsp of beef paste and spice packet. Removed meat and added Veggies for 8 min, manual release. Fab.

I used an Instant Pot with a 3lb corned beef and found the cooking time to be a little short. However, there was not enough liquid to submerge the cabbage so I did remove the corned beef first. For the veg, I found 5 minutes at pressure with a 5 minute natural release worked just fine, and I probably could have gone to 8 before things got too soft. Next time, I’ll cook the beef for for 75-85 minutes, then remove it and broil while the veg finishes up. Much better for meal timing that way.

The meat in this should be cut across the grain. I recommend separating the two pieces before slicing if your not cooking a "flat".

I used a 2lb Wellshire First Cut Brisket from Whole Foods. I scraped the seasoning into the IP and rinsed the brisket. Used Chateau Ste Michelle Riesling. I cooked the meat for 1 hr then 15 min natural release, added the veggies for 5 min high pressure then 10 min natural release. Took the veggies out (they are too mushy). Cooked the meat a bit longer: 10 min then another 10 min because it wasn’t tender yet. I see other IP corned beef recipes cook the meat for 85-90 minutes.

Made this for St. Patrick’s Day dinner during COVID-19 sheltering. Didn’t have wine, but used Guinness Blonde made just down the road from us here in Maryland instead. This was memorably good; a great meal in, rather than going out.

I strongly disagree with choosing flat over point. The fattier point is more tender and far more flavorful. It may be harder to slice, but well worth the effort.

Good ideas from other readers that I've used successfully:add 1-2 t. beef "paste" with the white wine (which is often dry vermouth, my go-to cooking white wine); add 5-6 peeled-n-smashed garlic cloves; cook beef 90 minutes; remove meat once the cooker has cooled and tent/keep warm while you cook the veggies separately for 5 minutes and then allow pressure to release naturally; add peeled onion wedges (we like sweet onions like Vidalias).

This is a delicious recipe. I made the meat alone first set to 90 minutes with 15 minute release, then took it out. I put in the veggies alone and set for 5 minutes with 5 minutes release. The veggies came out tender, but I like tender crisp, so I will adjust for less time next time I make it.

Did this yesterday and just a couple comments. Don't forget to factor in 20 minutes for the IP to come to pressure. And then again 10 or so when putting in the veggies. We had a 3.91# and 85 minutes was great. I should have kept the veggies to 6 minutes - they were over done but i also had Molly Stevens best braised cabbage and other potatoes boiling in the corned beef liquid. The corned beef was very tasty!

Followed the recipe as written, without the trivet. Cabbage was not submerged so it did not overcook. I had only one carrot, but added 2 parsnips. It was the best and easiest corned beef I ever made!

Double vegetables. Only cook half veggies with roast- otherwise, too salty.

I had a 4# and cooked for 90 mins then did the veggies for 5 min. I think that was too much for the veggies especially the cabbage. And the meat was a little tough. I think I will go back to the slow cooker it came out better using that.

This has been a hit among my friends around St. Patrick’s Day for two years in a row now. Get up early, start the meal in the slow cooker, go out for festivities for a while, and then come back in time to add your veggies. Take a nap, then eat a delicious meal—then go out again if you’re feeling it! Add a generous amount of fresh ground pepper when you add the vegetables. If your corned beef seasoning in the store package is good, you shouldn’t need to add anything else beyond that.

So grateful for everyone’s notes. I have a 3 qt mini instant pot, so I cut my 3.5 lb flat brisket in half to fit (same amount of wine w/ spices) High pressure for 1 hr. Removed the meat, added 1.5 lb of mini potatoes and about 2 cups fresh green beans, high pressure for 7 min. Brushed meat w honey mustard glaze, then placed under broiler 3 min, rested 10 min while veg awaited natural release. I will never do corned beef any other way from now on…!

I make this recipe as is and it comes out great every time. The cabbage does not turn to mush if allowed to steam ON TOP of other ingredients, versus submerged in liquid, and the carrots and potatoes also come out perfect if cut into bigger pieces (closer to 2 inches). So, so good. And such a crowd pleaser.

60 minutes was not enough to render the collagen. Way too thought. Veggies worked great.

I swap out the cabbage for one or two large sweet onions.

I cook the meat the day before in the Instapot and then put it in the fridge. I slice the meat the day of (much easier to slice once it is cold) and place it on a plate. I cook the vegetables on the stove top and place the plate of sliced meat on top of the pot with a lid on top of it all to warm up as the veggies cook. Comes out great.

The meat was good cooked in 60 minutes. I agree with other reviews the vegetables become mush if you follow the instructions. I cut the time in half and still felt they were way overdone. Next time I will just steam the vegetables on the stovetop or microwave where I have more control.

I did not do the glaze, but it turned out wonderfully! I will make this recipe again.

15 minutes for vegetables on high is far too much time. They will turn to mush. (I use 9 or 10 minutes for whole red potatoes!)

Some corned beef is tougher than others. 1 1/4 hours at high pressure then easing pressure naturally is usually sufficient. Point cut has tons of fat. Flat cut has less, but still plenty. I don’t cook vegetables in the fatty broth. In fact corned beef is so salty you don’t need wine or brine packet. Use water. Use a sharp knife to cut meat against the grain or it will shred. If the meat is usually too salty change the liquid half way thru.