Corned Beef and Cabbage - Happy St. Patrick's Day!

I grew up eating corned beef and cabbage dinner for St. Patrick's Day.  My mother made a delicious boiled dinner with all the trimmings.  Corned beef, carrots, potatoes, onions and cabbage.  We would put the cabbage in a separate bowl and top with white vinegar - so yummy!

This year I tried something a little different and made the corned beef and some veggies in the Instant Pot.  After cooking, I put one (of 2) corned beef briskets into the oven with the veggies to crisp up a bit.  It turned out great - tender and juicy with a bit of crisp on top.  Enjoy!

Cooking times and recipe inspiration from:
Pressure Luck:
Amy & Jackie:


2-3 pound Corned Beef Brisket with spice/seasoning pack included in the packaging
1 medium onion, peeled and cut into wedges
1 tablespoon crushed garlic
1 cup beer (I used Yuengling)
1 cup beef broth
2 Tbsp. brown sugar, divided
2 potatoes (1 pound in weight), peeled and cubed into 1-inch cubes - I used Yukon Gold b/c it's what I had (big chunks)
4 large carrots, peeled and cut into 1 ½-inch lengths
1 head of cabbage, cut into 6 wedges (I had brussel sprouts so...)
Drizzle of olive oil


Insert the trivet into the Instant Pot.  Add the onion and garlic to the Instant Pot distributing it evenly on the bottom.
Remove the corned beef brisket from the package, reserve the spice packet and rinse the meat thoroughly, pat dry.

Place the brisket on the trivet fat side up.

Sprinkle the seasonings evenly on top of the brisket and around it in the pot. Pour in the beer and beef broth around the edges of the Instant Pot. Sprinkle brown sugar over brisket.

Secure lid, select “Manual” or “Pressure Cook” High Pressure for 90 minutes (original recipe calls for 70 minutes - not tender enough for me).

Note from original recipe: If you want it even more tender, go up to 90 minutes. 70 minutes will give it a GREAT flavor and nice firm, perfect texture. If cooking more then 3 lbs of corned beef, add an additional 5-10 minutes of cooking time per pound (based on the 70 minutes for 3 lbs, do 75-80 minutes for 4 lbs and so on…)

When done, do a natural release of the pressure for 15 minutes, then finish with a quick release.
Using the trivet’s handles, remove the corned beef and place in a casserole dish and reserve 2 cups of the broth separately while leaving the rest of the broth in the pot.

Add the potatoes (on the bottom) and carrots (on top of the potatoes) and cabbage wedges (on top) to the Instant Pot. It’ll be packed to the brim, but it should work fine!

Secure lid and select “Manual” or “Pressure Cook” High Pressure for 5 minutes (original called for 3 minutes)  (It will take a good 10 mins or so to come to pressure.)

When the veggies are done, do a Quick Release and remove vegetables with a slotted spoon, surrounding brisket in casserole.

Pour 1/2 cup juice over meat and drizzle veggies with olive oil. Sprinkle remaining 1 Tbsp. brown sugar on brisket. Bake in preheat 425° oven for 20 minutes to crisp up the veggies and brisket.