Corned Beef Dinner is my favorite thing to make in the Instant Pot. It is super tender and flavorful - the best corned beef ever! Start to finish it takes just two hours and comes out perfectly every time. My recipe has some secret spices for that perfect corned beef flavor and I walk you through each step of using the Instant Pot so dinner will be easy.
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3.5 from 12 votes

Instant Pot Corned Beef Dinner

Instant Pot Corned Beef and Cabbage is a wonderfully easy meal that is super tender and flavorful. It is the best way to make Corned Beef Brisket! Start to finish it takes just two hours and comes out perfectly every time. My recipe has some secret spices for that perfect corned beef flavor and I walk you through each step of using the Instant Pot so dinner will be easy.
Cook Time2 hrs
Total Time2 hrs
Course: dinner
Cuisine: American, Irish
Servings: 8
Calories: 450kcal
Author: Mirlandra Neuneker

Ingredients

  • 1 Corned Beef Brisket with juices 3-4 pounds (flat cut preferred)
  • 3 cups water
  • 1 Tbsp. butter
  • 1 cinnamon stick
  • 1/4 cup pickling spice
  • 9-12 small red or white potatoes
  • 5 carrots
  • 1 green cabbage

Instructions

  • Put the corned beef into your Instant Pot with the fat side up. Add the water, butter and cinnamon stick.
  • Place the pickling spice into a large tea strainer and submerge in the water next to the beef.
  • Put the lid on the Instant Pot in the locked position. Make sure your vent is set to “sealing”.
  • Select “Manual setting” and then “+” to increase the cooking time to 60 minutes on High Pressure. The display will show “on” after a few seconds and then the pot is coming up to pressure. Eventually the display will start counting down showing you how much time is left.
  • When the pot is done cooking flip the vent to the “venting” position to do a quick release. While the steam is escaping, wash the potatoes. Larger potatoes can be cut into halves or quarters. Peel if desired (I don’t.)
  • Peel the carrots and cut into 1” chunks. Remove any outer leaves of the cabbage that are damaged and slice the cabbage into 8 wedges.
  • When the release is done, open the pot and use a tongs or spatula to remove the beef and set it on a serving plate. Tent loosely with tin foil.
  • Remove the strainer of spices (used spices can now be discarded).
  • Place the potatoes and carrots into the juice that remains in the pot. Arrange the cabbage wedges over the top.
  • Place the lid back unto the Instant Pot in the locked position and flip the vent back to the “sealing” position.
  • Press “Manual” and “+” to increase cooking time to 5 minutes on High Pressure. The display will show “on” after a few seconds and then the pot is coming up to pressure. Eventually the display will start counting down showing you how much time is left.
  • When the cooking time is up, flip the vent to “venting” position to do a quick release of the steam.
  • Serve the vegetables with sliced corned beef. The leftover broth can be spooned over, saved for soup, or used as a hot drink.

Notes

Every brand of corned beef is seasoned a bit differently. Some have loose spices in with the meat and juices. Some brands just include a packet. Cheaper brands often don't include enough spice or they provide poor quality spice packets. I include my own seasonings in this recipe. It sounds like a lot but the result is not overpowering and it is quite savory. The meat will not taste at all like cinnamon, in fact if you don't say anything nobody will ever know you used the stick but it will taste amazing!

Nutrition

Calories: 450kcal