Name: Instant Pot Corned Beef with Vegetables Recipe
Prep time: 35 min
Cook time: 1 h 35 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 broth as substitute); 3 ½ to 4 pound corned beef brisket or round, with pickling spice packet; 1 pound baby gold or red potatoes, halved; 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 on the hunt for a cozy, comforting meal that’s got all the Irish charm, this Instant Pot Corned Beef with Vegetables Recipe is your new best friend. Tender, flavorful, and ready in just over two hours, it’s the kind of dish that feels like a warm hug on a plate.

The dish shows a white plate filled with four main layers: the bottom layer has soft green cabbage leaves, above them is a thick layer of reddish-pink sliced meat with visible grain and slight marbling, topped around the meat are bright orange carrots and small golden-brown baby potatoes with a shiny, slightly oily texture, all sprinkled lightly with small green herb pieces. The plate sits on a green cloth on a white marbled surface, with a blurred stainless steel appliance in the background. 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 version countless times, especially when I want all the deep flavors of traditional corned beef without babysitting the stove for hours. It’s a simple, hands-off process that delivers succulent meat and perfectly cooked veggies every time.

Quick and Easy: Despite its rich flavors, this recipe takes just over two hours with minimal prep, thanks to the Instant Pot.
Flavorful Brisket: Cooking the meat along with Guinness and aromatic onions infuses beautiful depth into the beef.
All-in-One Meal: Carrots, potatoes, and cabbage are cooked right in the same pot, soaking up all the savory goodness.
Perfect for Any Occasion: Whether it’s St. Patrick’s Day or a weeknight dinner, this dish feels special yet approachable.

Ingredients & Why They Work

Choosing the right ingredients here really makes a difference. Look for a quality corned beef brisket with its pickling spices included, and don’t skimp on the Guinness or beef broth—they’re magic in building the flavor base.

Flat lay of a large uncut corned beef brisket with visible fat layer, a medium onion cut into large chunks, whole uncracked brown eggs, several fresh garlic cloves peeled and minced, a small white ceramic bowl with bright golden melted butter, a small white ceramic bowl filled with coarse sea salt, a small white ceramic bowl with freshly ground black pepper, a small white ceramic bowl holding whole grain mustard with visible mustard seeds, a few bright orange whole carrots cut into large chunks, a small head of green cabbage quartered into wedges, a handful of small fingerling potatoes halved showing smooth skin in gold and red hues, a few sprigs of fresh green parsley on the side, and a small white ceramic bowl with rich amber colored beef broth -- all ingredients fresh and natural, arranged with perfect symmetry and balanced proportions, placed 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: Using low sodium gives you control over seasoning and adds savory depth.
Onion (white or yellow): Chunky pieces infuse sweetness and aroma during pressure cooking.
Minced garlic: Just the right punch of garlicky warmth without overpowering.
Guinness beer: Classic Irish stout that tenderizes the beef and adds richness (you can substitute more broth if preferred).
Corned beef brisket or round: The star of the show—choose a 3 ½ to 4-pound cut for perfect portions and tenderness.
Baby gold or red potatoes: Waxy varieties hold their shape beautifully after pressure cooking.
Large carrots: Chunky cuts keep their texture and absorb the flavorful cooking liquid.
Green cabbage: The traditional veggie addition, cut into wedges for easy serving.
Butter: Adds creaminess and helps season the cooked vegetables just before serving.
Fine ground sea salt and freshly ground pepper: Essential seasonings to enhance all the flavors.
Chopped fresh parsley (optional): Adds a fresh, colorful touch to your plating.
Whole grain mustard (optional): Perfect for serving alongside for a tangy, spicy kick.

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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

This Instant Pot Corned Beef with Vegetables Recipe is wonderfully flexible, making it easy to tailor to your tastes or dietary needs. Whether you want to swap out ingredients or add a twist, it’s all about creating a comforting meal that feels just right for you.

Guinness Substitute: I’ve sometimes swapped the Guinness beer for extra beef broth when I wanted a milder flavor or was cooking for younger palates. It still delivers rich, hearty notes without the beer’s bitterness.
Vegetable Variations: In cooler months, I like to add parsnips or turnips along with the potatoes and carrots for a seasonal touch. They soak up the savory broth beautifully and give the dish extra depth.
Lean Cut Option: If you prefer leaner meat, using a corned beef round instead of brisket works well. Just be sure to trim any excess fat after cooking to keep each slice tender and flavorful.
Spice it Up: For a little heat, sprinkle a pinch of crushed red pepper flakes into the broth at the start. The warmth balances nicely with the richness of the corned beef and vegetables.

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

A white plate holds a meal with three layers: the first layer is light yellow cooked cabbage on the left, the second layer is small round brown potatoes scattered around the plate, and bright orange carrot pieces sprinkled with green herbs mixed among potatoes; the third layer is two thick slices of pinkish cooked meat on the right side, topped with a coarse grainy mustard sauce. The plate is on a white marbled surface with a fork on the bottom right and a green cloth partially visible on the lower left. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Building the Flavor Base

Start by pouring 2 cups of low-sodium beef broth into your Instant Pot insert. Add one medium onion, cut into 5 or 6 chunks, along with 2 teaspoons of minced garlic. These aromatics create a warm, savory foundation that infuses the corned beef as it cooks. Place your 3½ to 4-pound corned beef brisket on top with the fat side up—this helps baste the meat during cooking. Pour an 11.2-ounce bottle of Guinness beer over the brisket, then sprinkle on the included pickling spice packet. These spices build the classic Irish flavor that makes this recipe special.

Step 2: Pressure Cooking the Brisket

Seal the Instant Pot lid and set it to MANUAL or PRESSURE COOK on high pressure for 1 hour and 25 minutes. Once finished, allow the pressure to naturally release for 10 minutes before carefully doing a quick release to let out any remaining pressure. This slow release helps keep the brisket tender and juicy—don’t skip this step! You’ll notice the kitchen filling with that unmistakable hearty aroma, a hint that something delicious is underway.

Step 3: Preparing the Vegetables

While the brisket cooks, get your veggies ready. Slice the core from a small head of green cabbage, then cut it into 8 wedges by halving and quartering. Halve 1 pound of baby gold or red potatoes, and peel and cut 4 large carrots into 3-inch chunks. These hearty vegetables will soak up the cooking liquid’s flavors during the final cooking stage.

Step 4: Adding and Cooking the Vegetables

Once the brisket is done, carefully transfer it to a cutting board and tent with foil to keep warm. Use a slotted spoon to remove and discard the cooked onion chunks from the pot, leaving the flavorful liquid behind. Add the potatoes and carrots into the pot, then arrange the cabbage wedges on top—just make sure not to fill the Instant Pot beyond two-thirds full to keep it safe for pressure cooking. Seal the lid again, select MANUAL or PRESSURE COOK on high, and cook for 5 minutes. When done, quickly release the pressure.

Step 5: Slicing and Serving Your Feast

Trim any excess fat from the corned beef—especially if you used a brisket with a thick fat cap—and slice against the grain to keep the meat tender. Arrange your beautifully sliced corned beef on a platter and drizzle some of the cooking liquid over the top for moisture and flavor. Transfer the cooked potatoes, carrots, and cabbage to the same platter or a serving bowl. Toss them with 3 tablespoons of butter, a pinch of fine ground sea salt, and freshly ground black pepper. Garnish with a little chopped fresh parsley if you have it on hand, and don’t forget the whole grain mustard on the side for dipping!

Top Tip

Getting the perfect tender and flavorful corned beef with vegetables in your Instant Pot is easier than you think! These tips come from my own kitchen trials and will help you master this classic dish every time.

Natural Pressure Release: Allow the pressure to release naturally for 10 minutes after the first cooking cycle. I learned this step really keeps the corned beef wonderfully tender and juicy—rushing it means tougher meat.
Beer Substitute: Using Guinness beer adds a rich depth, but if you prefer a milder flavor, substituting with additional beef broth works well. From experience, it lets the spices shine without overpowering the dish.
Don't Overfill the Pot: Be sure not to fill the Instant Pot beyond ⅔ full when adding vegetables. Trust me, this safety step is crucial to avoid venting problems and ensures even cooking.
Use Waxy Potatoes: Choosing baby gold or fingerling potatoes preserves their shape perfectly after pressure cooking. I once picked starchy potatoes and ended up with mushy, falling-apart spuds—definitely not the goal!

How to Serve Instant Pot Corned Beef with Vegetables Recipe

A large raw pink piece of meat lies inside a shiny silver cooking pot, sprinkled evenly with small round yellow mustard seeds, a few black peppercorns, red chili flakes, and green herb leaves. The edges of the meat show some white fat, and the bottom of the pot reveals thin slices of white garlic. The pot has a black rim and is placed on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For that final touch, sprinkle some freshly chopped parsley over the vegetables and corned beef to add a pop of color and fresh flavor. Serving whole grain mustard on the side is a classic pairing that brings a delicious tangy kick with every bite.

Side Dishes

This Instant Pot Corned Beef with Vegetables Recipe shines as a hearty one-pot meal, but feel free to round it out with crusty Irish soda bread or a crisp green salad. Roasted Brussels sprouts or sautéed green beans also complement the rich flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Leftover corned beef and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep the cooking liquid or a bit of broth with the beef to help maintain moisture during storage.

Freezing

You can freeze leftover corned beef and vegetables by placing them in a freezer-safe container or heavy-duty zip-top bags. They will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Reheat leftovers gently on the stovetop or in the microwave to prevent drying out. Adding a splash of beef broth or reserved cooking liquid while warming helps keep the meat tender and the vegetables moist.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Yes! While corned beef brisket is traditional and yields tender results, you can also use a corned beef round. Just be sure to adjust the thickness and cooking times slightly if your cut is much different.

What if I don’t have Guinness beer? Can I skip it?

Absolutely. Guinness adds a wonderful, rich flavor, but you can substitute it with an equal amount of additional low-sodium beef broth for a milder but still tasty dish.

Why is it important to let the pressure release naturally for 10 minutes?

Allowing a natural pressure release helps the corned beef relax and stay juicy. Quickly releasing all the pressure right away can make the meat tougher and less tender.

Can I add other vegetables to the recipe?

You sure can! Feel free to add parsnips, turnips, or even pearl onions with the potatoes and carrots. Just be mindful not to overfill the Instant Pot beyond ⅔ capacity.

Final Thoughts

This Instant Pot Corned Beef with Vegetables Recipe has quickly become one of my go-to comfort meals. It’s surprisingly easy to prepare and delivers hearty, tender meat with vibrant veggies that the whole family loves. Whether you’re celebrating St. Patrick’s Day or just craving a warm, satisfying dinner, this recipe hits all the right notes with minimal fuss. I hope you’ll enjoy making and sharing it as much as I do!