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 (can substitute additional broth); 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); 4 large carrots, peeled and cut into 3-inch chunks; 1 small head green cabbage; 3 tablespoons butter; Fine ground sea salt and 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 craving a classic, hearty meal that comes together quickly, you’ve got to try this Instant Pot Corned Beef with Vegetables Recipe. It’s comfort food at its finest—full of rich, tender beef, perfectly cooked cabbage, carrots, and potatoes, all infused with Guinness and traditional spices.

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

I have to admit, this recipe quickly became my go-to for St. Patrick’s Day and any time I want that perfect corned beef dinner without spending hours cooking. The Instant Pot makes it fuss-free, and the flavors? Absolutely unbeatable.

Speedy Comfort Food: Classic corned beef and veggies ready in just over two hours, way faster than traditional methods.
Rich, Layered Flavor: Cooking with Guinness and pickling spices gives the brisket an incredible depth and tenderness.
One-Pot Convenience: The Instant Pot handles the meat and vegetables in stages, making cleanup a breeze.
Perfectly Cooked Veggies: Carrots, potatoes, and cabbage come out tender but not mushy, thanks to precise pressure cooking.

Ingredients & Why They Work

When shopping for this recipe, choosing quality ingredients really makes a difference—especially the corned beef and your vegetables. Make sure to get a brisket with the pickling spice packet included; it brings that signature tangy flavor to the dish.

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: Controls saltiness while adding rich beefy flavor without overpowering the dish.
Medium white or yellow onion: Adds subtle sweetness and aroma to the cooking liquid that flavors the meat.
Minced garlic: A small punch of savory depth that complements the spices perfectly.
Guinness beer: Infuses the brisket with malty, slightly bitter richness; you can swap with broth if you prefer.
Corned beef brisket or round: The star of the show; look for one around 3½ to 4 pounds with pickling spices.
Baby gold or red potatoes: Fingerlings work beautifully; they hold their shape and absorb flavors.
Large carrots: Their natural sweetness balances the savory meat and spices.
Small head green cabbage: Classic pairing with corned beef that steams up tender and sweet.
Butter: Finishes the vegetables with a velvety richness and helps seasoning stick.
Sea salt and freshly ground black pepper: Essential for seasoning to taste after cooking.
Chopped fresh parsley (optional): Adds a fresh, bright note as garnish.
Whole grain mustard (optional): Provides a tangy, slightly sharp contrast for dipping.

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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 it adapts to your taste and pantry staples. Feel free to experiment with different vegetables or seasonings to truly make it your own cozy meal.

Variation: I love swapping out the Guinness beer for a rich dark stout when I want a deeper, maltier flavor. If you’re avoiding alcohol, using extra beef broth works just as well without losing that comforting warmth.
Vegetarian version: While corned beef is the star here, you can create a similar veggie-forward Instant Pot meal by substituting the meat with hearty mushrooms or seitan and using vegetable broth, keeping all those tender potatoes, carrots, and cabbage intact.
Spice it up: Add a few whole cloves or a cinnamon stick with the pickling spices for a subtle spicy warmth that surprises and delights.
Seasonal swaps: In colder months, try adding turnips or parsnips to the vegetable mix for an earthier bite, or toss in some fresh thyme or rosemary for herbal notes.

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 a Flavorful Base

Start by pouring 2 cups of low-sodium beef broth into your Instant Pot insert, followed by roughly chopped onion chunks and 2 teaspoons of minced garlic. These aromatics build the foundation for a rich cooking liquid that infuses the meat with classic savory notes. Place your 3 ½ to 4 pound corned beef brisket on top with the fat side facing up—this helps baste the meat as it cooks. Pour the 11.2-ounce Guinness beer over the brisket and sprinkle with the included pickling spice packet. Secure the lid and prepare for pressure cooking.

Step 2: Pressure Cook the Corned Beef

Select the MANUAL or PRESSURE COOK setting on HIGH pressure and set the timer for 1 hour and 25 minutes. The Instant Pot will work its magic, tenderizing the brisket to fork-tender perfection. Once the time’s up, don’t rush—allow the pressure to naturally release for 10 minutes. This gentle cooldown period ensures the meat stays juicy and tender. Afterward, carefully perform a quick release of any remaining pressure.

Step 3: Prep the Vegetables While Beef Cooks

While your corned beef simmers, get your veggies ready. Slice the core off the cabbage so it sits steady on the cutting board, then cut it into 8 equal chunks by halving and quartering. Halve 1 pound of baby potatoes, and peel and chop 4 large carrots into hearty 3-inch pieces. This prep makes for uniform cooking and perfectly tender veggies in just 5 minutes under pressure.

Step 4: Cook the Vegetables

Transfer the cooked corned beef to a cutting board and tent with foil to keep warm. Use a slotted spoon to remove the softened onions from the Instant Pot, leaving the flavorful cooking liquid behind. Carefully add the prepared potatoes and carrots into the pot, then nestle the cabbage wedges on top—just be sure not to fill more than two-thirds of the pot to maintain safe pressure levels. Close and lock the lid again.

Step 5: Pressure Cook the Vegetables

Choose MANUAL or PRESSURE COOK on HIGH pressure and set the timer for just 5 minutes. Once cooking finishes, do a quick release immediately to prevent the veggies from getting mushy. This quick cooking time ensures every vegetable comes out tender yet still vibrant and full of flavor.

Step 6: Slice, Season, and Serve

Peel away any thick fat layer from the top of the corned beef before slicing against the grain—this helps keep slices tender and easy to chew. Arrange the beef on a serving platter and drizzle some of the cooking liquid over the top to keep it moist. Using a slotted spoon, transfer potatoes, carrots, and cabbage to the platter or a separate bowl. Toss the veggies with 3 tablespoons of butter, then sprinkle with fine ground sea salt and freshly ground black pepper to taste. Garnish with a little chopped fresh parsley if you like. Serve everything warm with whole grain mustard on the side for a tangy kick.

Top Tip

These tips will make your Instant Pot Corned Beef with Vegetables Recipe come out tender, flavorful, and perfectly cooked every time. A few thoughtful tricks can really enhance your cooking experience and final dish.

Natural Pressure Release: I always let the corned beef rest for a 10-minute natural pressure release before manually releasing — it makes the brisket unbelievably tender.
Don’t Overfill the Pot: Keeping the Instant Pot no more than two-thirds full when cooking the vegetables ensures even cooking and proper pressure build-up.
Trim Fat After Cooking: Instead of trimming the fat before cooking, I slice off excess fat after the brisket is done to keep maximum moisture and flavor locked in.
Use Guinness Beer: The Guinness adds a unique richness; if you don’t have it, substituting with a dark stout beer or extra beef broth works — just no watery light beers!

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

Freshly chopped parsley adds a bright, herbal note that complements the rich beef and buttered veggies beautifully. For an extra pop, serve with a side of tangy whole grain mustard — it’s the classic pairing that brings everything together.

Side Dishes

This hearty meal pairs wonderfully with crusty Irish soda bread or buttery dinner rolls for soaking up the delicious cooking liquid. A simple green salad with a light vinaigrette can add a refreshing contrast to the hearty flavors on your plate.

Make Ahead and Storage

Storing Leftovers

Store leftover corned beef and vegetables in airtight containers in the fridge for up to 4 days. Keep the cooking liquid separate to drizzle on when reheating to maintain moisture and flavor.

Freezing

For longer storage, freeze the cooked corned beef slices and vegetables in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a covered skillet or microwave, adding a splash of the reserved cooking liquid to keep the corned beef moist. Cooking the vegetables and beef slowly prevents them from drying out or becoming tough.

Frequently Asked Questions:

Can I use a different cut of corned beef in this recipe?

Yes! While brisket is traditional and works great with this recipe, you can use corned beef round if preferred. Just make sure it’s sized to fit your Instant Pot.

What if I don’t have Guinness beer?

No worries—substitute with an equal amount of low-sodium beef broth or a dark stout beer if you want a similar rich flavor without Guinness.

Can I cook the vegetables together with the meat in one go?

For best results, it’s better to cook the corned beef first, then cook the vegetables separately. This two-step process ensures the veggies stay perfectly tender without overcooking the beef.

How do I slice corned beef properly?

After cooking, remove the fat layer and slice the corned beef against the grain into thin slices. This helps keep the meat tender and easy to chew.

Final Thoughts

Instant Pot Corned Beef with Vegetables Recipe is one of those comforting, soul-satisfying dishes that feels like a warm hug on a plate. With just a bit of planning and these handy tips, you can enjoy a classic Irish-inspired meal any day of the year—quickly, easily, and deliciously. Dig in, savor the tender beef and perfectly cooked veggies, and don’t forget that whole grain mustard for the perfect finishing touch. Sláinte!