What’s more Irish than a traditional recipe for corned beef and cabbage? Make this meal in an Instant Pot and you’ll save time. Serve with mustard or horseradish, if desired.


1 medium onion, chopped 

clovesgarlic, diced 


2tsp peppercorns 

1Tbspmustard seeds 

1tspanise seeds 

2  bay leaves 

1tsp red pepper flakes 

1 Tbsp salt  

1 Tbsp freshly ground pepper 


4lb corned beef 

12ounceslager-style beer 

1lbpotatoes, cut in 1-1/2 inch pieces 

1headcabbage, cut into 8 wedges 

1lb carrots, cut in 2-inch pieces 

Chopped fresh parsley, for garnish 


Combine onion, garlic, spices and water in a 6-quart Instant Pot. Place corned beef, fat side up, on top of the onions. Pour beer over beef. 

Pressure cook on high for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure. Remove corned beef and place on a dishspooning a bit of cooking liquid over the top. Cover with foil to keep warm. 

Strain cooking liquid and discard solids. Return 1-1/2 cups of liquid to Instant Pot and add potatoes, carrots and cabbage wedges. (Reserve remaining cooking liquid.) Pressure cook on high for 3-4 minutes, depending on how al dente you like your veggies. Quick-release pressure. 

Slice corned beef against the grain. Spoon a little bit of the cooking liquid over the corned beef slices on your platter. Sprinkle parsley over the vegetables 


Recent Posts