Name: Instant Pot Corned Beef with Vegetables Recipe
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Cuisine: Irish
Ingredients: 2 cups low-sodium beef broth; 1 medium white or yellow onion, cut into 5 or 6 chunks; 2 teaspoons minced garlic; 11.2 ounce bottle Guinness beer (or additional beef broth as a substitute); 3 ½ to 4 pound corned beef brisket or round, with pickling spice packet; 1 pound baby gold or red potatoes (fingerling potatoes optional); 4 large carrots, peeled and cut into 3-inch chunks; 1 small head green cabbage, cut into 8 wedges; 3 tablespoons butter; Fine ground sea salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley (optional garnish); ¼ cup whole grain mustard (optional for dipping)

If you’re craving a tender, melt-in-your-mouth dinner with hearty, flavorful veggies, you’re going to love this Instant Pot Corned Beef with Vegetables Recipe. It’s like having a classic Irish comfort dish ready in a fraction of the time.

The image shows a white plate filled with a dish that has three main layers. In the center, there are several slices of pinkish-red cooked meat with a slightly shiny texture, sprinkled with small green herb bits. Surrounding the meat is a layer of brown baby potatoes with a smooth surface and a few black specks, likely pepper. Outside the potatoes, there are bright orange cooked carrots, which look soft and shiny. There are also light green cabbage leaves peeking out near the carrots. The plate is placed on a green woven cloth with a blurred silver kitchen appliance in the background, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Corned Beef with Vegetables Recipe
Top Tip
How to Serve Instant Pot Corned Beef with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Corned Beef with Vegetables Recipe

Why You'll Love This Recipe

I’ve made this Instant Pot corned beef recipe countless times—what really gets me is how the beef comes out so juicy and flavorful every single time, with veggies cooked just right. Perfect for weeknight dinners or a festive St. Patrick’s Day meal!

Speedy Cooking: Pressure cooking cuts traditional braising down to just over an hour and a half total, without sacrificing tenderness.
Rich Flavor: Using Guinness beer and beef broth adds layers of depth that really bring this classic dish to life.
One-Pot Convenience: You cook the corned beef and veggies all in the same Instant Pot, saving cleanup and keeping all those savory juices.
Family-Friendly: This hearty recipe yields 8 generous servings, great for leftovers or feeding a crowd.

Ingredients & Why They Work

To make this Instant Pot Corned Beef with Vegetables recipe shine, it’s all about selecting fresh, quality ingredients and understanding their role, so you get authentic flavor and perfect texture every time.

Flat lay of a fresh whole corned beef brisket with visible fat layer, a medium white onion cut into large chunks, a few peeled large orange carrots cut into 3-inch segments, several halved baby gold potatoes, thick wedges of green cabbage, a small handful of bright green chopped fresh parsley, two whole uncracked brown eggs, a small white ceramic bowl filled with low-sodium beef broth, another small white ceramic bowl holding minced garlic, a small white ceramic bowl of melted butter, and a small white ceramic bowl with coarse whole grain mustard, all arranged symmetrically and proportionally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Low-sodium beef broth: Provides a savory base without overwhelming saltiness, keeping the flavor balanced.
Onion: Adds natural sweetness and aroma that infuses the broth and meat as it cooks.
Minced garlic: A little punch of garlic rounds out the broth’s flavor for comforting depth.
Guinness beer: I love using this for authentic Irish richness; it imparts a bittersweet, malty note to the brisket.
Corned beef brisket: The star of the dish—choose a well-marbled piece for maximum tenderness and flavor.
Baby gold or red potatoes: Their thin skins cook beautifully under pressure, holding shape and absorbing flavor.
Carrots: Sweet and sturdy, carrots become perfectly tender without turning mushy during quick cooking.
Green cabbage: Classic with corned beef, these wedges steam gently to stay crisp-tender and vibrant.
Butter: Adds richness and a luscious finish when tossed with the cooked vegetables.
Sea salt and freshly ground black pepper: Essential for seasoning both the beef and vegetables to taste.
Chopped fresh parsley: A fresh, bright garnish that brings a bit of color and lift to the finished plate.
Whole grain mustard: Optional but highly recommended for dipping; it adds a tangy bite that complements the savory meat perfectly.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Instant Pot Corned Beef with Vegetables Recipe is how versatile it is. You can easily tweak the ingredients or add your own flair to suit your taste buds or dietary preferences.

Variation: I’ve experimented by swapping the Guinness for a rich beef broth when serving this to guests who prefer to avoid alcohol, and it still delivers deep flavor without compromise.
Diet-Friendly: For a lower-carb version, try replacing the potatoes with turnips or rutabagas—just remember to adjust the cooking time accordingly.
Seasonal Twist: In the fall, I like adding a few parsnips or sweet potatoes to the vegetable mix for a touch of sweetness and extra color.
Herb Boost: Toss in a sprig of fresh thyme or bay leaf with the broth for another layer of aromatic depth during cooking.

Step-by-Step: How I Make Instant Pot Corned Beef with Vegetables Recipe

A white plate shows a meal with three main parts: slices of pink cooked beef topped with grainy mustard sauce on the right, light yellow steamed cabbage on the left, and small, round brown roasted potatoes mixed with orange carrot pieces in the top and bottom center. The potatoes and carrots have bits of green herbs sprinkled on them. A silver fork lies near the bottom right of the plate on a white marbled surface, with a green cloth and wooden pepper grinder nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Build Your Flavor Base

Start by pouring 2 cups of low-sodium beef broth into the Instant Pot insert, then add chunks of a medium onion and 2 teaspoons of minced garlic. These aromatics create a rich foundation that gently infuses the corned beef with savory goodness. Place the brisket fat side up right on top of this flavorful liquid. Next, carefully pour your bottle of Guinness beer evenly over the meat—and don’t forget to sprinkle on the included pickling spices for that classic Irish kick. Seal the lid securely before moving on.

Step 2: Pressure Cook the Corned Beef to Tender Perfection

Select the MANUAL or PRESSURE COOK setting on high pressure and set your timer for exactly 1 hour and 25 minutes. As the Instant Pot builds pressure, you’ll start to smell those incredible aromas teasing your kitchen. Once the time’s up, allow a natural pressure release for 10 minutes—this gentle step locks in juiciness—then carefully quick release any remaining pressure before opening the lid.

Step 3: Prep Your Vegetables While the Meat Rests

While the corned beef takes a brief rest under foil on your cutting board, turn your attention to the veggies. Remove the core end of the cabbage so it sits evenly, then cut it into 8 wedges by halving and quartering. Halve your baby potatoes and peel your carrots, chopping them into large 3-inch chunks. This prep ensures your vegetables cook evenly and absorb those beautiful cooking juices.

Step 4: Cook the Vegetables in the Instant Pot

Back in the Instant Pot, use a slotted spoon to remove the cooked onion pieces, discarding them but leaving all those lovely cooking liquids behind. Add potatoes and carrots first, then nestle the cabbage wedges on top—just be sure not to fill the Instant Pot over two-thirds full for safe pressure cooking. Lock the lid again and set the pressure cook timer for 5 minutes on high. When done, perform a quick release to unlock all that vegetable tenderness.

Step 5: Slice, Serve, and Enjoy

Trim off any thick fat layer from the brisket if you like (especially if you used a flat cut). Slice the corned beef against the grain to ensure every bite is tender. Arrange the slices on a platter and drizzle with a little of the cooking liquid to keep it moist and flavorful. Transfer your buttery, seasoned veggies right alongside and garnish with chopped fresh parsley for a pop of color. Don’t forget the whole grain mustard on the side—it’s the perfect tangy match for every hearty bite.

Top Tip

Mastering the Instant Pot Corned Beef with Vegetables Recipe is all about timing, layering flavors, and a few simple tricks that make your meal shine. These tips come straight from my kitchen adventures, saving time and ensuring every bite is tender and delicious.

Use the Right Beer: I always go for Guinness Draught for that classic rich flavor. But if you prefer no alcohol, swapping it with extra beef broth works perfectly without losing depth.
Natural Pressure Release: Let the Instant Pot naturally release pressure for 10 minutes after cooking the beef. This little extra wait keeps the meat amazingly juicy and tender—truly worth it.
Layering the Vegetables: When cooking the veggies, placing the cabbage on top prevents overcooking and keeps the flavors balanced. Plus, don’t fill your pot over two-thirds full to keep pressure cooking safe and effective.
Slicing Technique Matters: Always slice your corned beef against the grain. It might seem small, but this simple step makes the meat melt-in-your-mouth tender rather than tough.

How to Serve Instant Pot Corned Beef with Vegetables Recipe

A large piece of raw meat lies inside a shiny silver pot with a black rim on top, sprinkled heavily with yellow mustard seeds, small red chili pieces, and green herbs evenly spread over the top. The pot’s interior is metallic and reflects light, showing the texture of the meat beneath the seeds. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of freshly chopped parsley brightens the plate and adds a lovely pop of color. Serving the corned beef with a side of whole grain mustard offers a zesty contrast that complements the rich, savory flavors perfectly. Plus, a pat of butter melting over the warm veggies adds an irresistible finishing touch.

Side Dishes

This hearty meal pairs wonderfully with classic Irish soda bread or crusty rustic bread to soak up all those delicious juices. A simple green salad with a light vinaigrette balances the richness of the meat and vegetables, making for a well-rounded and satisfying feast.

Make Ahead and Storage

Storing Leftovers

Store your leftover corned beef and vegetables in airtight containers in the refrigerator. They’ll stay fresh for up to 4 days, making it easy to enjoy this comforting dish again without any hassle.

Freezing

If you want to keep it longer, freeze the corned beef and veggies in freezer-safe containers or heavy-duty freezer bags. For best quality, consume within 2 to 3 months. Just thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat or microwave in short bursts, covered, to keep the meat moist and tender. Adding a splash of the reserved cooking liquid while reheating helps maintain that wonderful flavor and juiciness.

Frequently Asked Questions:

Can I make this Instant Pot Corned Beef recipe without beer?

Absolutely! You can substitute the Guinness beer with additional low-sodium beef broth. This keeps the dish flavorful but without any alcohol content.

How do I know when the corned beef is done?

The corned beef cooks under high pressure for 1 hour and 25 minutes, which ensures tenderness. After the natural release phase, it should be fork-tender. If it feels tough, you can seal the lid and pressure cook for a few more minutes.

Why is it important to slice the corned beef against the grain?

Slicing against the grain shortens the muscle fibers, making each bite more tender and easier to chew. Slicing with the grain can result in tougher slices.

Can I prepare the vegetables ahead of time?

You can cut and prep the vegetables ahead, but add and cook them fresh in the Instant Pot after the corned beef is done. This ensures they stay perfectly tender without becoming mushy.

Final Thoughts

This Instant Pot Corned Beef with Vegetables Recipe is truly a gem in my recipe collection. It brings that comforting, hearty Irish classic to your table with minimal fuss and maximum flavor. Whether you’re celebrating St. Patrick’s Day or simply craving a warm, satisfying meal, this dish is a winner every time. Don’t forget to enjoy it with good company and perhaps a glass of your favorite Irish stout (or a sparkling water if you prefer) — it’s one of those meals that’s as much about heartwarming moments as it is about the food.