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 (can substitute with additional beef broth); Pickling spice packet (included with corned beef brisket); 3 ½ to 4 pound corned beef brisket or round, with pickling spice packet; 1 pound baby gold or red potatoes, fingerling potatoes work well too, sliced in half; 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 hearty, comforting meal that the whole family will rave about, this Instant Pot Corned Beef with Vegetables Recipe is a total winner. It’s packed with rich, traditional flavors but comes together faster than you’d expect—perfect for when you want classic Irish goodness without the lengthy wait.

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

Truth be told, I’ve made corned beef the old-fashioned way more times than I can count, and this Instant Pot shortcut doesn’t just save time—it really locks in that tender, flavorful goodness we all crave. Plus, the veggies finish perfectly alongside the beef, soaking up all those delicious juices.

Speedy Cooking: Using the Instant Pot, you cut traditional cooking time drastically without sacrificing tenderness or flavor.
Classic Flavor: The mix of Guinness beer, pickling spices, and beef broth gives authentic Irish flair to every bite.
One-Pot Wonder: Corned beef and veggies cook right in the same pot, which means fewer dishes and more time enjoying your meal.
Perfect for Gatherings: This recipe yields about 8 generous servings—great for feeding a crowd or meal prepping.

Ingredients & Why They Work

When you shop for this recipe, look for a good-quality corned beef brisket with the included pickling spice packet—that little packet is key for authentic seasoning. Also, choose fresh, firm vegetables so they hold up nicely under pressure cooking.

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: I use low-sodium to keep control over the saltiness, since corned beef and pickling spices can be salty on their own.
White or yellow onion: Adds subtle sweetness and depth to the cooking liquid.
Minced garlic: Brings savory richness that complements the beef perfectly.
Guinness beer: This stout adds a robust, malty complexity—if you can’t find it, beef broth is a great substitute.
Pickling spice packet: Essential for that classic corned beef seasoning, usually included with the brisket.
Corned beef brisket or round: The star of the show, choose a well-marbled piece for tender, juicy results.
Baby gold or red potatoes: Their size and texture hold up well while absorbing all the delicious flavors.
Carrots: Sweet and hearty, they balance the dish beautifully after pressure cooking.
Green cabbage: The traditional companion vegetable that steams to tender perfection right on top of the potatoes and carrots.
Butter: Tossing your cooked veggies with butter adds a luscious touch and brings the whole plate together.
Sea salt and black pepper: To taste—these simple seasonings finish the dish perfectly.
Fresh parsley (optional): A sprinkle of green for freshness and a little vibrancy on the plate.
Whole grain mustard (optional): The tangy, spicy mustard is a fantastic dipping sauce that pairs beautifully with the corned beef.

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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

The beauty of this Instant Pot Corned Beef with Vegetables Recipe is how easily you can tailor it to your taste and lifestyle. Whether you want to lighten it up, add seasonal veggies, or boost the spice level, it’s a flexible classic that welcomes your personal touch.

Variation: For a leaner dish, I like trimming some of the brisket’s fat before cooking. It still stays tender and flavorful but feels lighter on the palate.
Vegetarian Twist: If you’re cooking for a mixed crowd, try making a batch of Instant Pot cabbage, carrots, and potatoes without the meat. Use extra beef broth and your favorite pickling spices for a rich, veggie-packed side.
Seasonal Swap: During fall or winter, swapping baby potatoes for sweet potatoes adds a comforting sweetness, while parsnips or turnips can deepen the earthiness of the dish.
Spice it Up: Adding a few whole cloves or a cinnamon stick along with the pickling spice packet can introduce an unexpected warm aroma that really makes the flavors sing.

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: Layer Flavors in the Instant Pot

Start by pouring 2 cups of low-sodium beef broth into your Instant Pot insert. Add the onion chunks and 2 teaspoons of minced garlic—they form the aromatic base. Lay your 3 ½ to 4-pound corned beef brisket on top, fat side up, so that the fat slowly bastes the meat while cooking. Next, pour the 11.2-ounce bottle of Guinness beer over the brisket and sprinkle the included pickling spice packet evenly. This combination builds the deep, traditional Irish flavors we all love. Make sure the lid is closed and locked securely before moving to the next step.

Step 2: Pressure Cook the Corned Beef

Select Manual or Pressure Cook mode on High and set the timer for 1 hour and 25 minutes. This precise time lets the brisket break down perfectly without turning mushy—your Instant Pot does all the work here. Once the timer goes off, let the pressure release naturally for 10 minutes; this step helps keep the meat juicy and tender. Then carefully release any remaining pressure manually.

Step 3: Prep Vegetables While the Meat Rests

While your corned beef rests under foil on the cutting board, prep your vegetables. Slice the cabbage head into 8 wedges by cutting it in half, then each half into quarters. Halve the baby gold or red potatoes and peel and chunk the carrots into 3-inch pieces. This multitasking keeps your cooking efficient and your vegetables ready for a quick steam that locks in their natural sweetness.

Step 4: Cook the Vegetables to Perfection

Discard the softened onion from the pot with a slotted spoon, but leave the flavorful cooking liquid inside. Add the potatoes and carrots first, then place the cabbage wedges on top—but be careful not to fill the Instant Pot beyond the ⅔ mark to keep your pressure cooker happy and safe. Lock the lid again, select Manual or Pressure Cook mode on High, and set the timer for just 5 minutes. When finished, quickly release the pressure right away to keep the veggies from turning mushy.

Step 5: Slice, Season, and Serve

After removing the vegetables, trim any excess fat from the corned beef’s top layer if you prefer a leaner presentation. Always slice the meat against the grain to ensure each slice is tender. Arrange the corned beef on a serving platter and drizzle a little of the reserved cooking liquid over the top for moisture and flavor. Toss the potatoes, carrots, and cabbage with 3 tablespoons of butter, and season with fine ground sea salt and freshly ground black pepper to your liking. Garnish with freshly chopped parsley if you want that extra pop of color and freshness. Serve alongside whole grain mustard for a tangy, spicy dip that complements the rich meat beautifully.

Top Tip

Getting your Instant Pot Corned Beef with Vegetables Recipe just right is all about a few key details. These tips will help you achieve tender, flavorful meat and perfectly cooked veggies every time.

Pressure Cooking Time Matters: Cooking the corned beef brisket at high pressure for exactly 1 hour and 25 minutes ensures it becomes wonderfully tender without drying out.
Natural Pressure Release Works Wonders: Allowing the Instant Pot to release pressure naturally for 10 minutes after cooking helps the meat rest and finish tenderizing, making slicing easier and juicier.
Don’t Overfill Your Instant Pot: Keeping the contents below two-thirds full is crucial to safe pressure cooking and allows the vegetables plenty of room to steam perfectly during the short 5-minute cook.
Use the Cooking Liquid: Drizzling some of the flavorful cooking liquid over the sliced corned beef adds extra moisture and enhances the classic taste of the dish.

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

Simple garnishes can elevate this hearty meal. I love adding a sprinkle of fresh chopped parsley for a pop of color and freshness. Serving it with a side of tangy whole grain mustard not only complements the rich beef but also adds a delightful spicy kick. A few dots of softened butter on the vegetables make them shine and feel extra special.

Side Dishes

This dish shines as a complete meal with its built-in corned beef, cabbage, carrots, and potatoes, but you can round it out with a crusty loaf of rye or Irish soda bread to soak up all those delicious juices. A crisp green salad or sautéed green beans add a refreshing crunch, balancing the richness perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover corned beef and vegetables in an airtight container in the refrigerator. They’ll keep well for up to 4 days, allowing you to enjoy the comforting flavors again throughout the week.

Freezing

You can freeze the cooked corned beef and vegetables for up to 3 months. Be sure to transfer them into freezer-safe containers or heavy-duty freezer bags, and label them with the date. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, warm your leftovers gently in a covered skillet over low heat or in the microwave until just heated through. Adding a splash of the reserved cooking liquid or a bit of water helps keep the meat moist and the vegetables tender.

Frequently Asked Questions:

Can I use a different beer if Guinness isn’t available?

Absolutely! If you don’t have Guinness or prefer not to use beer, simply substitute with an equal amount of low-sodium beef broth for a similar depth of flavor without the beer notes.

Is it important to use the pickling spices included with the corned beef?

Yes, using the included pickling spice packet adds traditional and authentic flavors essential to a classic corned beef dish. It enhances the seasoning of both the meat and the cooking liquid.

How do I know when the corned beef is done?

The corned beef is done when it’s fork-tender and easy to slice against the grain. The prescribed 1 hour and 25 minutes at high pressure, plus natural release, reliably produces tender meat.

Can I cook the vegetables with the meat instead of adding them later?

It’s best to add the vegetables after the corned beef finishes cooking. This keeps the veggies from becoming overly soft or mushy, preserving their texture and flavor during the quick 5-minute pressure cook.

Final Thoughts

I hope you enjoy making and sharing this Instant Pot Corned Beef with Vegetables Recipe as much as I do. It’s a comforting, hearty dish that brings people together, perfect for weeknights or special occasions like St. Patrick’s Day. With its tender meat, perfectly cooked vegetables, and rich flavors, it really feels like a warm hug on a plate. Happy cooking and happy eating!