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A plate of corned beef, cabbage, carrots, and onions

Instant Pot Corned Beef and Cabbage

4.67 from 30 votes
This easy Instant Pot Corned Beef and Cabbage recipe comes out perfectly tender every time! Made with corned beef brisket, cabbage, and carrots, it's the perfect St. Patrick's Day dinner.
Prep Time: 5 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 45 minutes
Yield: 6 servings
Course: Dinner
Cuisine: American

Ingredients

  • 2 pounds trimmed (lean corned beef brisket)
  • 3 medium carrots (peeled and cut into 1-inch chunks)
  • 1 cup frozen pearl onions
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns
  • 3 cups water
  • 1 medium head cabbage (cut into 6 wedges)

Instructions

  • Place the corned beef brisket, carrots, pearl onions, parsley, bay leaves and peppercorns in the Instant pot and add 3 cups of water.
  • Cover and cook on high pressure 1 1/2 hours. Natural release then open.
  • Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release.
  • Remove meat and slice into 6 pieces.

Nutrition

Serving: 3oz corned beef, 1 cabbage wedge plus carrots and broth, Calories: 359.5kcal, Carbohydrates: 13g, Protein: 25g, Fat: 23g, Saturated Fat: 7g, Cholesterol: 81.5mg, Sodium: 1892mg, Fiber: 5g, Sugar: 7g
- WW Points: 6