Go Back
+ servings
Corned beef with vegetables on a plate.
Print Recipe
5 from 3 votes

Instant Pot Corned Beef

This Instant Pot Corned Beef is the best you will ever make! You can serve it with veggies that cook in the same pot or use it for sandwiches. This corned beef is cooked without beer!
Prep Time10 mins
Cook Time1 hr 15 mins
natural release15 mins
Total Time1 hr 40 mins
Course: Main Dish
Cuisine: American
Keyword: Instant Pot corned beef
Servings: 6 people
Calories: 597kcal
Author: Anna


  • 3 to 6 lbs corned beef with seasoning packet
  • 1 large yellow onion
  • 4 garlic cloves
  • 3 cups any broth or stock
  • 1 ½ lbs baby potatoes
  • ½ cabbage head
  • 3 large carrots


  • Make sure the stainless steel insert is in your Instant Pot.
  • Start by rough chopping the onion. Place it in the Instant Pot along with garlic.
  • Rinse the meat and place it on top of the onions.
  • Sprinkle seasoning over the meat.
  • Add liquid.
  • Make sure the Instant Pot is set to cook at HIGH pressure. Press the "manual" setting and set the timer to 75 minutes.
  • The IP will beep after a few seconds and it will start coming to pressure. This will take about 12 minutes.
  • Once the timer is done, press the "cancel/off" button and do not flip the sealing valve. Let the Instant Pot release the pressure naturally. It will take about 12 to 15 minutes.
  • When the pressure pin drops, carefully open the lid away from your face (there will be some steam left in the pot). Remove the meat onto a plate and set it aside.
  • Chop the cabbage into large chunks. Slice baby potatoes in half, large ones into quarters. Chop carrots into large chunks. Add potatoes, carrots, and cabbage to the liquid in the Instant Pot. Close the lid and set the timer to 4 minutes.
  • Once the cooking cycle is done, flip the valve to release the pressure quickly.
  • Slice the meat and serve with veggies and the sauce.


  • If you are not a fan of cabbage or simply want the meat to slice for Reuben sandwiches, skip the step of cooking veggies.
  • DO NOT flip the pressure vent to release pressure when the cooking cycle is done. This will result in tough meat. I ALWAYS let the Instant Pot release the pressure naturally.
  • The sodium comes from the process the meat is prepared by the manufacturer. Use low-sodium stock or broth.


Calories: 597kcal | Carbohydrates: 31g | Protein: 40g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 3032mg | Potassium: 1514mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5172IU | Vitamin C: 115mg | Calcium: 82mg | Iron: 5mg