Go Back
+ servings
Instant Pot Corned Beef and Cabbage, arranged on platter with horsereadish sauce and Irish soda bread.

Instant Pot Corned Beef and Cabbage

Traditional corned beef and cabbage dinner for St. Patrick's Day, made easy in the Instant Pot.
Course Main Course
Cuisine Irish
Keyword corned beef, corned beef and cabbage, instant pot corned beef, pressure cooker corned beef
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Natural release time 20 minutes
Total Time 2 hours 5 minutes
Servings 6 servings
Calories 872kcal
Author Kelly ~ the hungry bluebird


  • ½ onion, quartered
  • 1 medium carrot, cut in 2-3 pieces
  • 1 rib celery, cut in 2-3 pieces
  • 2-3 sprigs parsley
  • 2 cloves garlic, smashed
  • 3 pound corned beef brisket, flat cut, rinsed well, seasoning packet reserved
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and fresh cracked black pepper
  • 8 small red potatoes, halved
  • 3-4 carrots, peeled, cut into 2½-inch chunks
  • 3-4 parsnips, peeled, cut into 2½-inch chunks
  • 1 red onion, peeled, cut into wedges
  • 1 medium green cabbage, cored, cut into 6-8 wedges

Horseradish Cream Sauce

  • ¾ cup heavy cream
  • ½ cup good-quality mayonnaise
  • ½ cup horseradish, drained (not cream-style)
  • 2 tablespoons Dijon mustard
  • Pinch of sugar
  • Kosher salt and pepper, to taste


  • Place first five ingredients in Instant Pot insert. Place rinsed corned beef on top, sprinkle with contents of seasoning packet and bay leaf.  Cover with 4-6 cups water to cover (I used 5 cups water). Seal pressure cooker and cook at high pressure for 85 minutes.  When finished, let pressure naturally release for 20 minutes.
  • Open Instant Pot and remove corned beef to shallow dish. Strain cooking liquid and return to pot. Cover corned beef with 1½ cups cooking liquid to keep from drying out, loosely cover with foil.
  • In 3-4 cups of remaining cooking liquid in the insert, add the chopped parsley, a generous pinch of salt and some cracked pepper, then the potatoes, carrots, parsnips and red onion. Top with the cabbage wedges. Seal and cook on high pressure for 3 minutes. Quick release the pressure.
  • To serve, slice corned beef and arrange in center of large platter. Surround with vegetables, preferably grouped together by type, it's more pleasing to the eye and easier for guests to choose what they want. Ladle some cooking broth over meat and vegetables. Sprinkle with some chopped parsley and serve with horseradish cream sauce on the side.
  • To make horseradish cream sauce: Whip heavy cream until soft peaks form. In a separate bowl, combine mayo, horseradish and mustard. With a spatula, fold in the whipped cream until combined. Add a pinch of sugar and salt and pepper to taste. Transfer to serving bowl and refrigerate until ready to serve.



My favorite way to serve this Instant Pot corned beef and cabbage is to arrange it on a platter, sliced corned beef in the center, surrounded by the vegetables, each grouped together.  I always serve horseradish cream sauce on the side, and I’ve included how to make that below.  And, of course, Irish soda bread.  The perfect St. Patrick’s Day dinner.  If you’re lucky, you’ll have some leftover corned beef for Reuben sandwiches the next day.  Slàinte!


Calories: 872kcal | Carbohydrates: 45g | Protein: 40g | Fat: 59g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 3101mg | Potassium: 1968mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7435IU | Vitamin C: 92mg | Calcium: 96mg | Iron: 6mg