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.
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.
- 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.
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
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

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:
Absolutely! You can substitute the Guinness beer with additional low-sodium beef broth. This keeps the dish flavorful but without any alcohol content.
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.
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.
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.
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Instant Pot Corned Beef with Vegetables Recipe
- Prep Time: 10 minutes
- Pressure/Release Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Irish
Description
This Instant Pot Corned Beef recipe delivers tender, flavorful corned beef brisket paired with perfectly cooked potatoes, carrots, and cabbage. Using beer and beef broth for cooking adds depth and richness, while the quick pressure cooking method dramatically reduces the cooking time. It’s a classic, hearty dish perfect for St. Patrick’s Day or any comforting meal.
Ingredients
Broth and Seasoning
- 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)
Main Ingredients
- 3 ½ to 4 pound corned beef brisket or round, with pickling spice packet
Vegetables
- 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
Finishing Touches
- 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)
Instructions
- Prepare Instant Pot with broth and aromatics: Add the beef broth, onion chunks, and minced garlic to the insert of a 6- to 8-quart Instant Pot. Place the corned beef brisket on top of the mixture, fat side up. Pour the Guinness beer evenly over the corned beef and sprinkle with the included pickling spices. Close and lock the lid securely.
- Pressure cook the corned beef: Select the MANUAL or PRESSURE COOK setting on high pressure and set the timer for 1 hour and 25 minutes. Allow the Instant Pot to build pressure and cook the meat thoroughly.
- Natural and manual pressure release: Once cooking completes, let the Instant Pot naturally release pressure for 10 minutes. Then carefully perform a quick manual release to release any remaining pressure before opening.
- Prepare vegetables while beef rests: Slice off the core end of the cabbage so it sits evenly. Cut cabbage into halves and then quarters, yielding 8 wedges total. Halve the potatoes and peel and cut carrots into large 3-inch chunks.
- Remove meat and strain aromatics: Transfer the corned beef to a cutting board and tent with foil to keep warm. Use a slotted spoon to remove and discard the cooked onions from the Instant Pot, keeping the cooking liquid inside.
- Cook vegetables in Instant Pot: Add the halved potatoes and carrot chunks to the cooking liquid in the Instant Pot. Place cabbage wedges on top, being careful not to fill the pot over two-thirds full. Close and lock the lid again.
- Pressure cook vegetables: Set the Instant Pot to MANUAL or PRESSURE COOK on high pressure for 5 minutes. When done, perform a quick release to release pressure immediately.
- Slice and serve the corned beef: Trim excess fat from the top of the corned beef if desired. Slice the corned beef against the grain into serving slices and arrange on a platter. Drizzle with some of the cooking liquid for moisture and flavor.
- Finish vegetables and plate the meal: Use a slotted spoon to transfer the cooked potatoes, carrots, and cabbage to the serving platter or a separate bowl. Toss the vegetables with butter, salt, and pepper to taste. Garnish with chopped fresh parsley if desired. Serve with whole grain mustard on the side.
Notes
- Use Guinness Draught for authentic flavor, but substitute with additional beef broth if preferred or to avoid alcohol.
- Allowing the Instant Pot to naturally release pressure for 10 minutes helps keep the meat tender and juicy.
- Do not overfill the Instant Pot when cooking vegetables; it should be no more than two-thirds full to ensure safe pressure cooking.
- Slicing the corned beef against the grain ensures maximum tenderness.
- Whole grain mustard adds a nice tangy accompaniment but can be omitted if unavailable.
- Leftover cooked vegetables can be refrigerated and reheated or added to soups and stews.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
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