This corned beef and cabbage with Guinness recipe is easy to make in the Instant Pot, and it’s perfect for a St. Patrick’s Day feast! The tastiest Instant Pot Corned Beef and Cabbage with Guinness.
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❤️ Why You’ll Love This
This delicious dish is made with Guinness Beer, corned beef, and cabbage. It’s a hearty meal with tender meat that comes together in no time, without having to spend hours on the stove or in the oven.
- This recipe is faster than the slow cooker but with the same fork tender meat with as much flavor.
- The combination of Guinness and corned beef gives the perfect balance of sweet, smoky, and savory flavors.
- It’s a meal that everyone in your family will love.
- Perfect for celebrating St. Patrick’s Day or a delicious weeknight meal any time of year.
🧾 Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Garlic cloves
- Yellow onions
- Bay leaf
- Guinness or other dark stout beer
- Water
- Corned beef brisket with seasoning packet
- Salt and black pepper
- Carrots
- Red potatoes
- Green Cabbage
🍳 How to Make
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Add the garlic, onions, and bay leaves into the pot and top with the beer and water.
Place the brisket fat side down on the trivet and season with salt and pepper. Sprinkle the spice packet over top.
Place the lid on and make sure it is set to sealing. Select the manual button, adjust to high pressure, and set it to cook for 85 minutes.
Allow for a 10-minute natural release and then a quick release. Remove the brisket and set it aside.
Add the carrots, potatoes, and cabbage wedges on the trivet. Place the lid on top and set for 3 minutes.
When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer it to a platter. Set aside and keep warm.
Allow for a natural release for 5 minutes and then a quick release.
Move the veggies to the platter. Slice and serve.
Hint: Slice the beef against the grain. This will make it more tender.
🥄 Variations
- If you don’t want to use beer or Guinness, you can substitute it for chicken or beef broth or even apple cider.
- If you are short on time, pressure-cook the beef on high for 55 minutes with a 10-minute natural release.
- If you want more vegetables, feel free to add some celery and/or Brussels sprouts.
🍽️ What to Serve
- A simple salad, roasted vegetables, or Mashed Potatoes would make a great side dish.
- Irish soda bread, crusty bread, or rolls are always a great idea too.
- Serve colcannon as a side to
- Don’t forget dessert. Quick and Easy Blarney Stones Dessert for St Patrick’s Day
- Need the perfect drink for the whole family. Try a nonalcoholic St Patrick’s Day punch.
🍶 Storing
Instant Pot Corned Beef and Cabbage with Guinness is just as good the next day as it is fresh from the IP. If you have leftovers, you will be amazed at how delicious it is.
Refrigerator Storage: Store in an airtight container for up to 4 days.
Freezer Storage: Freeze leftovers, tightly covered, for up to 3 months.
To reheat: In the microwave or stovetop until heated through.
If you have leftovers for a few days and you want to try it a little differently, you can turn it into a beef hash with a side of roasted potatoes.
💭Top Tips
- When pressure cooking the corned beef, make sure to use the 85 minute cook time for a 3-4 pound brisket. If you have an 8-10 pound brisket, increase the cook time to 95 minutes.
- Also, be sure to slice the beef against the grain for a more tender piece of meat.
- Use an instant-read thermometer to check for doneness. The internal temperature should reach at least 145°F (63°C).
- If your corned beef is tough after cooking in the Instant Pot, it may be because you overcooked it. Be sure to follow the cooking time instructions in the recipe card for optimum results. Also, make sure to slice against the grain for a more tender piece of meat.
❔FAQs
No, frozen corned beef cannot be pressure cooked. It must be thawed before cooking. If you cook it while it is frozen, it will not cook evenly and will likely be overcooked on the outside, yet undercooked on the inside.
Yes, you will need to use a trivet or steamer basket. This will help to keep your brisket and veggies from sitting in the cooking liquid while they are cooking.
Corned beef pickling spices are usually a combination of things like cinnamon, cloves, allspice, bay leaves, mustard seeds, and peppercorns.
📖More Easy Recipes for St. Patrick’s Day
- The Best St Patrick’s Day Cookies
- Irish Flag Parfait – Fruit and Yogurt Parfait
- Last Minute St. Patrick’s Day Desserts
- Irish Chicken and Dumplings Stew
- How to Make St. Patrick’s Day Hot Chocolate Bombs
- Irish Ale Potato Cheddar Soup
Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need.
If you love this recipe, come back and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Instant Pot Corned Beef and Cabbage with Guinness
Equipment
- Instant Pot
Ingredients
- 6 large garlic cloves peeled and minced
- 2 small yellow onions chopped
- 2 bay leaves
- 12 fluid ounces Guinness or other dark beer
- 2 cups water
- 2½ – 4 pounds corned beef brisket with spice pack
- Salt and black pepper to taste
- 5 large carrots cut into strips
- 1 pound red potatoes quartered
- ½ large cabbage sliced
Directions
- Add garlic, onion, and bay leaves to Instant Pot container and pour the beer and water on top. Place the trivet that comes with the Instant Pot® inside the container with the handles positioned up for easy removal.
- Place the brisket fat-side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top.
- Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.
- When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.
- Return the trivet to the Instant Pot and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.
- When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on the remaining pressure.
- Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!
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