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 (Guinness Draught) 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 (fingerling potatoes work well too); 4 large carrots, peeled and cut into 3-inch chunks; 1 small head green cabbage, sliced 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’ve been searching for a hearty, comforting meal that doesn’t require hours of babysitting, this Instant Pot Corned Beef with Vegetables Recipe is exactly what you need. Tender brisket, rich Guinness-infused broth, and perfectly cooked veggies all come together effortlessly in one pot.

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

Honestly, making corned beef in the Instant Pot changed the way I approach this classic. No more waiting around or worrying about dry meat – it comes out perfect every single time, and I love how the Guinness adds that signature, deep flavor.

Speedy Cooking: Pressure cooking slashes traditional cook time, making dinner ready in just under two hours.
Flavorful Brisket: The combination of spices, broth, and Guinness infuses the meat beautifully.
One-Pot Ease: Minimal cleanup because everything cooks in the Instant Pot.
Classic Comfort: Tender potatoes, carrots, and cabbage that soak up all those savory juices.

Ingredients & Why They Work

Before we jump in, let’s look at the ingredients. You’ll want a nice quality corned beef brisket with the included pickling spice — that’s key for authentic flavor. I also love using Guinness Draught for that rich depth, but you can always substitute with extra beef broth if needed.

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: Keeps the salt in check since corned beef and pickling spices already bring plenty.
White or yellow onion: Adds sweetness and aromatic depth to the cooking liquid.
Minced garlic: Gives a subtle savory kick without overpowering.
Guinness beer: Infuses a malty, slightly bitter flavor that pairs beautifully with the beef.
Corned beef brisket or round: The star of the show — choose a cut that fits your Instant Pot well.
Baby gold or red potatoes: Creamy and tender after pressure cooking, perfect for soaking up juices.
Carrots: Sweet and hearty, they add color and balance.
Green cabbage: Brings freshness and a bit of crunch after cooking.
Butter: Tossed with the veggies for a rich, silky finish.
Fine ground sea salt & freshly ground black pepper: Essential for seasoning to taste.
Fresh parsley: An optional bright garnish that lifts the dish visually and flavor-wise.
Whole grain mustard: Provides a tangy contrast great for dipping your slices of 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 easy it is to customize to your liking. Whether you're a fan of a little extra spice or prefer different veggies, making it your own is what truly elevates the meal.

Variation: I’ve sometimes swapped out the Guinness beer for a non-alcoholic stout, and it gives a similarly rich flavor that my whole family enjoys. If you want a vegetarian-friendly twist, try cooking the potatoes, carrots, and cabbage with vegetable broth and skipping the meat altogether for a comforting veggie stew.
Seasonal Tweaks: In colder months, adding some turnips or parsnips to the veggies can add a lovely earthiness. During spring, fresh herbs like thyme or rosemary tucked in with the brisket bring fresh, aromatic layers.
Diet-Friendly: For a low-sodium version, using extra low-sodium broth and limiting added salt helps control salt intake, especially since corned beef and pickling spices have natural saltiness built in.

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: Build Your Flavor Base

Start by adding 2 cups of low-sodium beef broth, the onion chunks, and minced garlic directly into your Instant Pot insert. I love how the onion and garlic aromas begin to fill the kitchen even before cooking. Then, arrange the 3 ½ to 4 pound corned beef brisket on top of the liquid, fat side up—this helps baste the meat as it cooks. Pour over the 11.2-ounce bottle of Guinness beer, or broth if you’re substituting, and sprinkle on the pickling spices from the packet. Seal and lock the lid, getting ready for the main event.

Step 2: Pressure Cook Brisket to Tender Perfection

Select the MANUAL or PRESSURE COOK setting on high pressure and set your timer for exactly 1 hour and 25 minutes. During this time, the brisket slowly relaxes and soaks up all those deep, hearty flavors. Avoid opening the lid until the timer finishes—that’s key to keeping that tender texture.

Step 3: Gentle Pressure Release and Veggie Prep

Once the cooking cycle ends, let the Instant Pot naturally release pressure for 10 minutes—this slow release helps keep the meat moist. Then, carefully perform a quick release to let out any leftover steam. While waiting, prep your vegetables by slicing the cabbage head into 8 wedges, halving the baby potatoes, and peeling and chopping the carrots into generous 3-inch chunks. This is where your kitchen starts to feel like a warm Irish feast is on its way!

Step 4: Add Veggies and Finish Cooking

Use a slotted spoon to lift the corned beef onto a cutting board and tent it loosely with foil to keep warm. Remove the onions from the pot and discard them—don’t worry, the flavor remains in the liquid. Add the potatoes and carrots into the Instant Pot liquid, then nestle the cabbage wedges on top. Make sure not to fill the pot beyond two-thirds full to keep it safe and effective. Lock the lid back in place.

Step 5: Quick Pressure Cook for Perfect Vegetables

Set the Instant Pot to MANUAL or PRESSURE COOK on high for 5 minutes to gently cook the vegetables until tender but not mushy. As soon as the cooking finishes, do a quick pressure release right away to preserve that perfect texture.

Step 6: Slice, Season, and Serve

Carefully remove the corned beef from resting and trim off any excess fat on top—flat briskets tend to have more fat than round cuts. Slice the meat thinly against the grain; this is key for tenderness. Arrange the slices on a serving platter and drizzle with some of the flavorful cooking liquid for extra juiciness. Use a slotted spoon to transfer the potatoes, carrots, and cabbage to the platter or a separate bowl. Toss the vegetables with 3 tablespoons of butter, then season with fine ground sea salt and freshly ground black pepper to taste. A sprinkle of fresh chopped parsley adds a lovely pop of color and freshness. Don’t forget the whole grain mustard on the side—it’s the perfect tangy finishing touch!

Top Tip

These tips can truly elevate your Instant Pot Corned Beef with Vegetables Recipe, making the process smoother and the results even more delicious. I've learned a few tricks along the way that I’m excited to share with you.

Use Low-Sodium Broth: Using low-sodium beef broth helps control the saltiness of the dish since corned beef and its pickling spices are already quite salty. This balance makes a big difference in flavor.
Rest the Brisket: Allowing the corned beef to rest after pressure cooking helps the juices redistribute, keeping the meat tender and juicy — a step I don’t skip anymore.
Don’t Overfill the Instant Pot: When cooking the vegetables, ensure the pot isn’t filled more than two-thirds full. This prevents overflow and allows pressure to build properly.
Trim Excess Fat: After cooking, slice off any large fat layers, especially on flat cut briskets, to avoid greasy bites and keep the flavors just right.

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

Fresh chopped parsley sprinkled over the buttered vegetables adds a lovely pop of color and brightness. A drizzle of some of the cooking liquid over the sliced corned beef enhances moisture and flavor. Don’t forget a side of whole grain mustard — it adds just the right tangy kick that pairs beautifully with the rich meat.

Side Dishes

This meal shines on its own, but if you want to go further, consider serving with crusty Irish soda bread or a simple green salad. Maybe even some buttered peas or sautéed cabbage to round out the plate and amp up the comfort factor.

Make Ahead and Storage

Storing Leftovers

Store leftover corned beef and vegetables in airtight containers in the refrigerator for up to 4 days. Keeping the meat immersed in a bit of the cooking liquid helps maintain moisture.

Freezing

For longer storage, you can freeze cooked corned beef and vegetables in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Be sure to cool completely before freezing and label your containers.

Reheating

Reheat gently in a covered dish in the oven at 325°F (about 165°C) until warmed through, or microwave on medium power to avoid drying the meat. Adding a splash of reserved cooking liquid during reheating keeps everything tender and juicy.

Frequently Asked Questions:

Can I substitute Guinness beer in the recipe?

Yes! If you don’t have Guinness Draught, you can substitute it with more low-sodium beef broth or a non-alcoholic stout to maintain similar flavor notes without the alcohol.

How do I know when the corned beef is done?

Pressure cooking for 1 hour and 25 minutes at high pressure followed by a 10-minute natural release creates perfectly tender corned beef. The meat should be fork-tender and slice easily against the grain.

Can I add other vegetables to this Instant Pot recipe?

Absolutely! Feel free to add vegetables like parsnips or turnips, but keep in mind the Instant Pot capacity—do not fill beyond two-thirds full to allow safe pressure cooking.

What’s the best way to slice corned beef?

After resting, slice the corned beef against the grain in thin slices. This technique helps the meat stay tender and easy to chew.

Final Thoughts

Making this Instant Pot Corned Beef with Vegetables Recipe has truly become one of my favorite ways to bring a comforting, wholesome meal to the table without hours of fuss. The ease and speed of the pressure cooker paired with classic Irish flavors create something special that’s perfect for any day or holiday. I hope you enjoy every tender, flavorful bite as much as I do. Happy cooking and sláinte!