Is corned beef good in Instant Pot?

Absolutely. Corned Beef and Cabbage turns out incredibly tender and flavorful in the Instant Pot. The pressure cooking locks in moisture and intensifies the spices, making it ideal for busy cooks who want fast, reliable results.

How long do you cook corned beef in a pressure cooker?

For a 3–4 lb brisket, cook on high pressure for 75 minutes if you prefer sliceable meat, or 90 minutes for a more shredded texture. Always allow a 5-minute natural release before doing a quick release to keep the beef moist and tender.

Is it better to pressure cook or slow cook corned beef?

Both methods are excellent for Corned Beef and Cabbage , but it depends on your schedule and texture preference: Use the Instant Pot for a quicker meal with strong, concentrated flavors. Go with the slow cooker if you want an ultra-tender, all-day simmered taste. Each method yields delicious results—you can’t go wrong.

What is the best method for cooking tender corned beef?

The best method depends on the cut and your preferences, but across the board: Rinse the brisket first Use broth instead of water Cook low and slow or under pressure Let it rest before slicing And always slice against the grain for maximum tenderness.

What not to do when cooking corned beef?

Avoid these common mistakes: Don’t skip rinsing the meat Don’t slice with the grain Don’t cook veggies too long Don’t forget to rest the meat These missteps can lead to tough beef and mushy vegetables.

Can beef be overcooked in Instant Pot?

Yes, it can. While the Instant Pot is forgiving, overcooking can turn corned beef stringy or dry. Stick to 75–90 minutes for most briskets and follow with a short natural release to avoid over-tenderizing.

Corned Beef and Cabbage –The Best 3 Cooking Methods

Description

Make delicious, tender Corned Beef and Cabbage using this easy Instant Pot method! With perfectly cooked vegetables and flavorful brisket, this one-pot meal is perfect for weeknight dinners or holiday traditions. Gluten-free and Whole30-friendly options included.

Ingredients

Scale

1 (3–4 lb) corned beef brisket (flat cut), with spice packet

1 tbsp pickling spice (optional for extra flavor)

1 medium yellow onion, sliced

4 cloves garlic, smashed

2 cups low-sodium beef broth

1 lb baby potatoes (omit for keto/low-carb)

4 large carrots, cut into chunks (optional)

1 medium green cabbage, cut into wedges

Fresh parsley, chopped (optional garnish)

Whole grain mustard or horseradish (optional for serving)

Cook Mode Prevent your screen from going dark

Instructions

Rinse the corned beef brisket under cold water to remove excess salt. Pat dry.
Place onion slices and garlic at the bottom of the Instant Pot. Set trivet on top.
Add brisket (fat-side up) on the trivet. Sprinkle with spice packet and pickling spice.
Pour in 2 cups of low-sodium beef broth.
Seal the Instant Pot and cook on High Pressure for:
75 minutes (sliceable texture)
90 minutes (shreddable texture)
Let pressure release naturally for 5 minutes, then do a quick release.
Remove brisket and cover with foil to rest for 10 minutes.
Keep 2 cups of cooking liquid. Add potatoes, carrots, and cabbage to the pot.
Pressure cook vegetables on High Pressure for 3 minutes, then quick release.
Slice brisket against the grain and serve with vegetables, mustard, or horseradish.

Notes

Slice brisket against the grain for the most tender results.

For Whole30 or keto, omit carrots and potatoes.

Prep Time: 15 minutes
Cook Time: 90 minutes
Category: Main Course
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 350 kcal
Sugar: 2 g
Sodium: 1050 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 90 mg