The BEST Way To Make Traditional Corned Beef! Recipe

I’m sharing my Instant Pot Corned Beef and Cabbage recipe featuring a classic Corned Beef Brisket with potatoes and carrots that comes together in one pot, save this pin for later.

I grew up thinking corned beef and cabbage was diner food, then I made corned beef brisket in the Instant Pot and my whole idea changed. I can’t stop telling friends about this, it’s one of those Best Instant Pot Recipe things that feels almost too easy.

The green cabbage and baby potatoes get cozy in the pot and the meat comes out melt in your mouth, no weird tricks I won’t explain here. As someone who tests Corned Beef Brisket recipes a lot, I promise this will make you save the recipe.

Save this pin for later, trust me you’ll thank me.

Ingredients

• Corned beef brisket: rich in protein and iron, very savory and salty, not low-fat.
• Beef broth or water: broth adds depth and umami, water keep it light and plain.
• Yellow onion: brings sweetness when cooked, gives fiber and a mellow aromatic punch.
• Carrots: sweet, full of vitamin A and fiber, they soften and sweeten the broth.
• Potatoes: starchy carbs that add heft, filling and soak up all the flavorful juices.
• Cabbage: low calorie, has fiber and a mild cabbagey sweetness when simmered it’s lovely.
• Pickling spice: warms the meat with pepper and cloves, gives tangy, slightly spicy notes.

Ingredient Quantities

• 3 to 4 lb corned beef brisket, usually comes with a spice packet
• 1 1/2 cups beef broth or water, broth gives more flavor but water works too
• 1 large yellow onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 to 2 tbsp pickling spice or use the packet that came with the brisket
• 1 tsp whole black peppercorns
• 1 lb carrots, peeled and cut into 2 inch pieces
• 1 1/2 lb baby potatoes or small red potatoes, halved
• 1 medium head green cabbage, cut into wedges
• 1 to 2 tbsp brown sugar, optional for a touch of sweetness
• 2 tbsp butter, optional for tossing the veggies
• Fresh parsley for garnish, optional

How to Make this

1. Rinse the 3 to 4 lb corned beef brisket under cold water and pat dry to remove excess brine, save the spice packet if it came with the meat or measure 1 to 2 tbsp pickling spice, and set aside.

2. Pour 1 1/2 cups beef broth or water into the Instant Pot, add 1 large quartered yellow onion, 4 smashed garlic cloves, 2 bay leaves, the pickling spice or the packet, and 1 tsp whole black peppercorns; stir in 1 to 2 tbsp brown sugar now if you want a touch of sweetness.

3. Place the brisket in the pot fat side up so the fat can baste the meat while it cooks; optional trick sear the fat side quickly using the Sauté function for 2 to 3 minutes for extra flavor before adding the liquid.

4. Close the lid, set the valve to sealing, and pressure cook on high for 90 minutes for a 3 to 4 lb brisket; when the timer ends let it natural release for 10 to 15 minutes, then quick release any remaining pressure.

5. Remove the brisket to a cutting board, tent with foil and let it rest at least 10 minutes while you deal with the veggies; skim fat from the cooking liquid if you want a leaner sauce.

6. Add 1 lb carrots cut into 2 inch pieces and 1 1/2 lb halved baby potatoes to the pot, either directly in the liquid or on a trivet, then close the lid and pressure cook on high for 4 minutes, quick release when done so they dont get mushy.

7. Add the cabbage wedges on top of the carrots and potatoes, close lid and pressure cook on high for 1 minute then quick release immediately for tender but not soggy cabbage, or cook 2 minutes if you like it softer.

8. Remove the veggies, toss them with 2 tbsp butter and a pinch more brown sugar if you used it, taste and adjust salt and pepper; sprinkle chopped fresh parsley for garnish if desired.

9. Slice the rested brisket thinly against the grain, serve with the carrots potatoes and cabbage and spoon some of the cooking liquid over everything or reduce the liquid on Sauté to concentrate it for a sauce.

Equipment Needed

1. Instant Pot or electric pressure cooker (6 qt or larger)
2. Large cutting board
3. Sharp chef’s knife
4. Kitchen tongs for lifting the brisket
5. Measuring cups and spoons (plus a liquid measuring cup)
6. Metal or silicone trivet/steamer basket that fits the pot
7. Wooden spoon or silicone spatula for stirring and skimming fat
8. Fine mesh strainer or fat separator to remove grease
9. Aluminum foil to tent the rested brisket

FAQ

The BEST Way To Make Traditional Corned Beef! Recipe Substitutions and Variations

• Beef broth or water: swap for chicken broth for a lighter, still savory base, or use a dark beer like stout for deeper, slightly malty flavor. Use the same amount, just expect a bolder taste with beer.
• Pickling spice: if you don’t have the packet mix, use 1 tbsp whole mustard seeds + 1 tsp coriander seeds + 1/2 tsp whole cloves and a small stick of cinnamon. Crush slightly so the flavors release. Works very much like the store blend.
• Carrots: use parsnips or turnips instead. Parsnips are sweeter and cook in about the same time, turnips are earthier and might need an extra 5 to 10 minutes.
• Cabbage wedges: substitute with halved Brussels sprouts or tough leafy greens like kale. Brussels sprouts take a similar time, kale should be added near the end so it doesn’t get mushy.

Pro Tips

1) Rinse and taste first. Corned beef is already salty so rinse longer if it seems too briny, and wait to add any extra salt until after you taste the cooking liquid. If it still feels way too salty, soak it 20 to 30 minutes in cold water before cooking.

2) Brown the fat quickly for way more flavor, but dont overdo it. A quick sear on the fat side will give you a nice crust and richer juices, but if you cook it too long the fat can burn and taste bitter.

3) Keep the veggies from getting mushy by staging them. Dense roots like potatoes and carrots need more heat than cabbage, so add the cabbage last or give it a much shorter cook time. Using a trivet or steamer basket helps veggies not sit in super hot liquid and fall apart.

4) Turn the cooking liquid into something worth spooning over everything. Skim off excess fat, then reduce the liquid on saute to concentrate flavors, finish with a splash of vinegar or a teaspoon of mustard to brighten it, and always slice the brisket against the grain after a short rest so it stays tender.