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4.6 from 33 votes

Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes

This classic recipe for Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes is a great way to celebrate St. Patrick's Day! It takes half the amount of time in the pressure cooker as on the stovetop. The best part is the potatoes, smothered in melted butter and fresh parsley, and the corned beef is perfectly cooked to a fall-apart texture.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Time to pressurize
10 mins
Total Time
1 hr 40 mins
Servings: 8 servings
Calories: 505 kcal
Course: Dinner
Cuisine: Irish

Ingredients

  • 3 lbs. corned beef brisket with spice packet (more if you want leftovers for sandwiches or hash)
  • 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
  • 1.5 lbs. small red potatoes halved or quartered, depending on size, or any other kind of potato you want. Peel if using russets.
  • 1 large head cabbage cored and cut into 8-10 wedges
  • 4 tablespoons butter melted
  • 1/4 cup fresh parsley chopped, plus more for garnish

Instructions

    Cup of Yum
  1. Place onions, garlic, corned beef, and water in your. Sprinkle spice packet seasoning on top. Set pressure to manual on high for 70 minutes. Quick release the pressure when it's done and wait for float valve to drop before opening.
  2. Meanwhile, prep the vegetables.
  3. Remove corned beef to a bowl along with most of the looking liquid. Leave about 2 cups in the pressure cooker.
  4. Add the potatoes on one side of the pressure cooker in the rest of the liquid, the carrots on the other. Place the cabbage wedges on top. Set pressure to manual on high for 3 minutes. Quick release the pressure and wait for float valve to drop before opening.
  5. Remove the carrots and cabbage.
  6. Remove the potatoes to a bowl and add the melted butter (4 tablespoons) and parsley (¼ cup), stirring until it coats every potato piece.
  7. Cut the corned beef against the grain into slices and serve with the vegetables, buttered potatoes, some cooking liquid drizzled on top, and a garnish of fresh parsley.

Notes

  • If your corned beef didn't come with a spice packet, no worries! You can make your own seasoning mix.
  • Stovetop Instructions: To make this on your stovetop, simmer corned beef in a large covered pot with the spice packet, garlic, onions, and water for 2 hours. Add the potatoes, cabbage, and carrots to the pot on top of the brisket and simmer for 30 more minutes, or until vegetables are very tender. Proceed as instructed above, making sure to reserve some cooking liquid for serving.
  • Slow Cooker Instructions: To make this in your slow cooker, add corned beef, spice packet, garlic, onions, potatoes, and carrots  to the slow cooker. Cook on high for four hours or low for 8 hours. Add the cabbage on top and continue cooking for 45 minutes-1 hour, or until cabbage is tender. Proceed as instructed above, making sure to reserve some cooking liquid for serving.
  • Storing Leftovers: Corned beef has a tendency to dry out. Store any leftovers with the cooking liquid in order to keep it moist.
  • Make it dairy-free/paleo: For a dairy-free version, use ghee instead of butter (or omit entirely). For a Whole30/Paleo compliant version, make sure to use a compliant corned beef as well as ghee.
  • I made this recipe in my 6 qt. Instant pot. It should work the same in an 8 qt., but you may need to cut the ingredients in half for a 3 qt. mini.

Nutrition Information

Calories 505kcal (25%) Carbohydrates 27g (9%) Protein 29g (58%) Fat 31g (48%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 14g Trans Fat 0.2g Cholesterol 107mg (36%) Sodium 2198mg (92%) Potassium 1302mg (37%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 9923IU (198%) Vitamin C 102mg (113%) Calcium 97mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 505

% Daily Value*

Calories 505kcal 25%
Carbohydrates 27g 9%
Protein 29g 58%
Fat 31g 48%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 14g 70%
Trans Fat 0.2g 10%
Cholesterol 107mg 36%
Sodium 2198mg 92%
Potassium 1302mg 28%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 9923IU 198%
Vitamin C 102mg 113%
Calcium 97mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.