The Best Corned Beef and Cabbage - Quick and Easy Instant Pot Recipe
The BEST Corned Beef and Cabbage - Quick and Easy Instant Pot Recipe is a easy Irish-American recipe that serves 6. 450 calories per serving. Recipe by Six Sisters' Stuff on YouTube.
Prep: 15 min | Cook: 1 hr 40 min | Total: 2 hrs 10 min
Cost: $48.35 total, $8.06 per serving
Ingredients
- 4 lb Corned Beef (Trim excess fat if desired; use a 4‑lb piece for 6 servings)
- 1 cup Carrots (Chopped; can use baby carrots whole)
- 1 medium Onion (Cut into 4 large chunks; used for flavor)
- 1/4 cup Fresh Parsley (Chopped; adds fresh herb flavor)
- 1 packet Corned Beef Seasoning Packet (Usually comes with the corned beef; sprinkle over ingredients)
- 2 Bay Leaves (Remove before serving)
- 3 cup Water (Liquid for pressure cooking; can substitute low‑sodium broth for richer flavor)
- 1 head Cabbage (Core removed, cut into 4 wedges; adds classic flavor and texture)
Instructions
Prepare vegetables
Chop carrots into bite‑size pieces, cut the onion into four large chunks, and finely chop the parsley. Set aside.
Time: PT5M
Assemble in the Instant Pot
Place the 4‑lb corned beef in the bottom of the Instant Pot. Add the carrots, onion chunks, parsley, the seasoning packet, and two bay leaves. Pour 3 cups of water (or broth) over everything.
Time: PT5M
Pressure cook the corned beef
Secure the lid, set the valve to sealing, and select Manual/Pressure Cook on high for 90 minutes.
Time: PT90M
Quick release pressure
When the timer ends, carefully turn the valve to venting to release all steam. Once the pin drops, open the lid.
Time: PT5M
Add cabbage and finish cooking
Place the cabbage wedges on top of the meat and vegetables. Close the lid, set the valve back to sealing, and pressure cook on high for 3 minutes.
Time: PT3M
Final quick release
Perform another quick release by turning the valve to venting. Once all pressure is gone, open the pot.
Time: PT2M
Slice and serve
Using tongs, remove the corned beef onto a cutting board. Slice against the grain, discard the bay leaves, and arrange the meat with the cooked vegetables on a serving platter.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Contains meat, Gluten may be present in seasoning packet
Ingredient Substitutions
- Instead of Corned Beef: Brisket (unseasoned, add your own pickling spices), Corned turkey breast
- Instead of Carrots: Parsnips, Turnips
- Instead of Onion: Leek, Shallot
- Instead of Fresh Parsley: Fresh dill, Fresh thyme
- Instead of Corned Beef Seasoning Packet: Homemade pickling spice blend
- Instead of Bay Leaves: Thyme, Oregano
- Instead of Water: Beef broth, Chicken broth
- Instead of Cabbage: Savoy cabbage, Napa cabbage
Equipment Needed
- Instant Pot or electric pressure cooker
- Cutting board
- Chef's Knife
- Measuring Cup
- Tongs
- Ladle (optional)
- Serving platter or cutting board (optional)
Critical Steps — Do Not Skip
- Cooking the corned beef for the full 90 minutes under high pressure.
- Performing a quick release safely to avoid burns.
- Adding cabbage and cooking only 3 minutes to keep it tender.
- Removing bay leaves before serving.
Chef Tips from the Video
- Slice the corned beef against the grain for maximum tenderness.
- Let the meat rest for 5 minutes after removing from the pot; this helps retain juices.
- If you like a richer broth, replace the water with low‑sodium beef broth.
Troubleshooting
Meat is still tough after 90 minutes.
Increase the pressure‑cook time by 10–15 minutes and ensure the pot reached full pressure before the timer started.
Cabbage is overcooked and mushy.
Reduce the second pressure‑cook time to 2 minutes or add the cabbage after a natural release instead of a quick release.
""Burn notice""" appears.
Make sure there is at least 1 cup of liquid at the bottom and scrape any browned bits before sealing.
Storage
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze sliced corned beef (separate from cabbage) for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the corned beef a day ahead; reheat gently on the stovetop with a splash of broth.
- Cabbage can be added fresh when reheating, or you can cook it separately and combine before serving.
Frequently Asked Questions
What is the cultural significance and history of Corned Beef and Cabbage in Irish-American cuisine?
Corned beef and cabbage became popular among Irish immigrants in the United States in the late 19th century, especially around St. Patrick’s Day, as a substitute for the more expensive bacon they ate in Ireland. It symbolizes Irish heritage in America and is now a staple celebration dish.
What are the traditional regional variations of Corned Beef and Cabbage in Irish cuisine?
In Ireland the classic dish is actually corned beef with cabbage served with boiled potatoes, while in the U.S. many add carrots and sometimes mustard. Some regions use mustard greens instead of cabbage or add a splash of Guinness for depth.
How is Corned Beef and Cabbage traditionally served in Irish-American households?
It is typically served hot on a large platter with the meat sliced, surrounded by the cooked cabbage, carrots, and potatoes. Mustard, horseradish, or a simple vinaigrette may be offered on the side.
What occasions or celebrations is Corned Beef and Cabbage traditionally associated with in Irish-American culture?
The dish is most closely linked to St. Patrick’s Day celebrations, but many families also serve it for family gatherings, holidays, or as a comforting weekend dinner.
What makes this Instant Pot Corned Beef and Cabbage recipe special compared to traditional stovetop methods?
The Instant Pot dramatically reduces cooking time while still delivering melt‑in‑your‑mouth tenderness. The pressure‑cooking step also infuses the vegetables with the beef’s brine, creating a richer flavor in less time.
What are the most common mistakes to avoid when making Instant Pot Corned Beef and Cabbage?
Common errors include not using enough liquid, forgetting to vent the pressure before opening, overcooking the cabbage, and slicing the meat against the grain. Following the timing and venting steps exactly prevents these issues.
Why does this recipe use a quick release after the first 90‑minute cook instead of a natural release?
A quick release prevents the meat from continuing to cook and becoming dry, while still allowing the flavors to develop. It also speeds up the overall process, keeping the recipe “quick and easy.”
Can I make this Corned Beef and Cabbage ahead of time and how should I store it?
Yes, you can cook the corned beef a day ahead, refrigerate it in an airtight container for up to 4 days, and reheat gently. Store the cabbage separately if you prefer it less soft, then combine when serving.
What texture and appearance should I look for when the cabbage is done?
The cabbage should be bright green, tender when pierced with a fork, but still hold its shape—no mushy or wilted pieces.
How do I know when the corned beef is done cooking in the Instant Pot?
The meat should be fork‑tender and easily pull apart. A quick test is to insert a fork into the thickest part; it should slide in with little resistance.
What does the YouTube channel Six Sisters' Stuff specialize in?
Six Sisters' Stuff focuses on approachable, family‑friendly recipes, especially quick meals made in the Instant Pot, with a goal of demystifying kitchen appliances for home cooks.
How does the YouTube channel Six Sisters' Stuff's approach to Irish-American cooking differ from other cooking channels?
Six Sisters' Stuff emphasizes simplicity and speed, using the Instant Pot to cut down traditional long‑simmer times while still preserving authentic flavors, unlike many channels that stick to stovetop or oven methods.
Last updated: September 6, 2026
