Pressure Cooker Corned Beef and Cabbage
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3 to 3½-pound ready-to-cook corned beef, preferably flat-cut
- 1¼cups semi-dry white wine, such as Riesling
- 1pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
- 2 to 3large carrots (about ½ pound), peeled and cut into 1- to 2-inch pieces
- ½small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
- 3tablespoons Dijon mustard, plus more for serving
- 2tablespoons honey
- Flaky sea salt, if necessary
- Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
972 calories; 56 grams fat; 18 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 60 grams protein; 4699 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don’t rinse the brine off the meat, it will be too salty.) If there is a substantial fat cap on top of the beef, you can place the beef on a cutting board and trim most of it, if you’d like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about ⅛- to ¼-inch thick, to keep the meat moist.
- Step 2
Put the corned beef into the pressure cooker with the fat cap facing up. Add the wine and the spices from the packet. Cover and set steam valve to sealed position. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
- Step 3
Open the lid. Drop the potatoes and carrots into the liquid that surrounds the beef. Lay the cabbage wedges on top. Cover and set steam valve to sealed position. Cook on high pressure for 15 more minutes.
- Step 4
Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Using tongs, remove the cabbage wedges, potatoes and carrots to a serving platter.
- Step 5
Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the pressure cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler; cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
- Step 6
Let the corned beef rest for 5 to 10 minutes then slice it against the grain into ½-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.
Private Notes
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Cooking Notes
Susan J.
Has anyone tried to cook two corned beef briskets in one Instant Pot? Did you add more liquid? Did you increase the time?
Prakash Nadkarni
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.
Mikejim
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.
Joanne
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!
Charlotte
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.
Suzanne V.
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.
Jayn
Question: Do you need to first place the IP trivet in the pot?
Nicole
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.
mbr
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.
Todd
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.
Danielle
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.
Amy
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.
Joe Zahner
The meat in this should be cut across the grain. I recommend separating the two pieces before slicing if your not cooking a "flat".
Jade
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.
N FLA Patti
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).
ROB-IN-PHILLY
Probably the best 4lb corned beef "one pot" recipe I've made. I used all the basics of prep and cooking steps/timing but, being as I am now cooking for 1 (just widowed), I made a few adjustments. Instead of white wine I used a local craft IPA, local medium red potatoes, then, Iinstead of a head of cabbage, (most of which would end up going1 to waste) I used 6 Brussel Sprouts. I also subbed a medium rutabaga so I wouldn't waste a whole bunch of carrots. YUM!
Jenny
I used a brisket point instead of the flat and it was the best dang corned beef I’ve ever had, and I’ve had my fair share of corned beef from many generations of home cooks. The fat rendered completely for me, not sure if the meat was prime or not. Riesling was perfect for it too.
kelly
Made this last night with a few lil tweaks. I seared the corned beef before adding it to the pressure cooker. And I didn’t have wine on hand, so I subbed beef broth. I also realized as I was giving the recipe another glance, that I completely forgot to add the honey. Whoops! Anyway, probably won’t bother with searing it next time, but it was great and I will be making this recipe again!
QuesoEnFuego
I was in a hurry so i cooked meat for an hour as prescribed plus 12 min natural release, then added the veggies (kept the meat in there too) for 3 mins, immediate release. Meat is done but tough, veggies are perfectly cooked but bland. I only used the instant pot because our slow cooker wouldn't turn on. I'll go back to the slow cooker next year
Susigaj
It was not enough liquid for my 3lb point cut. I added more to cok the veggies, but that was too much time, they were too mushy.
Stephanie
Made this for St. Paddy's Day and it was a total hit. I usually slow cook my corned beef but this will be my go-to recipe from now on. Super simple and the results were fantastic--with the corned beef super tender and the veggies still intact and packed with flavor. What really made this recipe stand out though was the honey mustard glaze at the end. I was skeptical but it made the dish so much brighter, and we had a little extra that we dipped the pieces into. Heavenly.
Amy
Best corned beef I have ever made. Veggies were a bit too cooked - might release pressure immediately next time.
Charles
Used the pressure cooker method, though I cut vegetable time to 5 minutes as wisely suggested in many comments here. It worked wonderfully: fork-tender veggies in bright colors. This was also the first time I tried using savoy cabbage, which stayed a brighter green than the conventional. The serving platter made a very pretty St. Patrick's Day social media post, and my wife is still exclaiming over the flavors one day later.
Karen
This was really delicious. I got a 2 lb cut of corned beef from a local CSA delivery. I followed the instructions mostly (except I used Pinot Grigio, as I didn't have Riesling, and didn't broil using honey mustard). The meat was super-tender, the veggies were flavorful. I used whole-grain mustard (which I loved). I'm looking forward to corned beef tacos and reuben sandwiches in the next week!
natjc
This came out nearly perfect! The only real change I made was a handful of baby carrots instead of chopping. I agree with others that the vegetables come out a bit mushy and the time could be reduced, but it certainly didn’t diminish our enjoyment of the dish. I had never had corned beef with the honey mustard glaze but I don’t think I’ll be having it any other way again! I might try adding some green beans next time too. Also to note: I made this ahead of time and it reheated perfectly.
Beth D.
Delicious, easy to prepare recipe. My husband declared it was the best corned beef he'd ever had. I subbed vinegar and lemon juice for the wine.
mho
Worst corned beef I have ever had. Thought this would be a quicker way and followed the recipe exactly and it came out extremely dry and tough. The vegetables were complete mush.
Julie Chay
I made a fatal mistake. The recipe says to cover after putting the wine and brisket into the pressure cooker. I misunderstood and put the cover on the pot instead of covering the meat with water. I think that is the intention. My brisket burned. The wine was not enough.
Lisa Johnson
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.
Mjphilli
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!
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