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 (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, 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 craving a classic Irish comfort meal that’s ready faster than you think, this Instant Pot Corned Beef with Vegetables Recipe is just what you need. Tender, flavorful brisket cooked with hearty veggies and infused with Guinness beer—what's not to love?

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 corned beef a few different ways, but using the Instant Pot is a total game changer. It’s quick, the meat turns out so juicy, and the veggies cook perfectly without turning to mush.

Speedy Cooking: Pressure cooking cuts traditional cook times dramatically, so you can enjoy a hearty meal without the wait.
Deep, Rich Flavor: The addition of Guinness beer adds that signature malty depth you just can’t get from broth alone.
All-in-One Meal: From the brisket to the potatoes, carrots, and cabbage, everything cooks together in one pot for easy cleanup.
Perfect for Gatherings: This recipe yields about 8 servings, making it ideal for sharing with family or friends on St. Patrick’s Day or any cold evening.

Ingredients & Why They Work

Choosing the right ingredients makes a big difference in this dish. For corned beef, look for a 3 ½ to 4 pound brisket with the pickling spice packet included—that packet is a flavor goldmine. And don’t skip the Guinness if you want that authentic Irish taste!

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

Beef broth: Low-sodium broth keeps the flavors balanced and lets you control saltiness.
Onion: Chunky pieces add sweetness and savoriness that infuse the broth as it cooks.
Minced garlic: Simple, classic aromatics elevate the overall flavor profile.
Guinness beer: Adds a hearty, malty note—feel free to substitute with more broth if you prefer.
Corned beef brisket or round: The star of the show; pick one with the spice packet for that classic briny bite.
Baby gold or red potatoes: Small potatoes cook evenly and soak up those delicious juices.
Carrots: Large chunks hold their shape and add a pop of natural sweetness.
Green cabbage: Cut into wedges for just the right tenderness after pressure cooking.
Butter: Tossed with the vegetables for a rich, silky finish.
Sea salt and black pepper: To season everything perfectly at the end.
Fresh parsley: Adds a nice fresh herbal brightness as a garnish, if you like.
Whole grain mustard: Optional but highly recommended for dipping that tender 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 wonderfully adaptable it is. Whether you want to keep it traditional or mix things up a bit, there are plenty of ways to make it your own and suit your taste buds or dietary needs.

Variation: I love adding a touch of fresh thyme or rosemary to the cooking liquid for a fragrant herbal note that complements the Guinness and spices beautifully. It’s a subtle twist that wakes up the usual flavors.
Diet-friendly tweak: For a lower-carb version, swap the potatoes for rutabaga or turnips. They hold up well under pressure cooking and soak up all the savory broth flavors.
Seasonal spin: In the fall, I sometimes substitute the cabbage with Brussels sprouts or add pearl onions for extra sweetness and texture diversity.
Non-alcoholic option: If you prefer to skip the Guinness, just use extra beef broth with a splash of apple cider vinegar to keep that tangy, rich flavor layering intact.

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: Build Your Flavor Base

Start by pouring 2 cups of low-sodium beef broth into your 6- to 8-quart Instant Pot. Toss in the onion chunks and 2 teaspoons of minced garlic for that aromatic foundation. Place your 3½ to 4-pound corned beef brisket on top, fat side up, allowing that fat to baste the meat as it cooks. Pour the 11.2-ounce bottle of Guinness evenly over the brisket, then sprinkle on the pickling spices from the package. Securely lock the lid to trap all those wonderful aromas inside.

Step 2: Pressure Cook the Brisket to Perfection

Select the MANUAL or PRESSURE COOK function on HIGH pressure, and set the timer for exactly 1 hour and 25 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes — this slow release helps maintain the tender, juicy texture of the meat. After that, carefully open the valve to perform a quick manual release for any remaining pressure.

Step 3: Prep the Veggies While the Meat Cooks

While the corned beef is working its magic, slice the core off the cabbage and place it cut side down on your board for stability. Cut it in half, then quarter each half to yield 8 wedges. Halve the baby gold or red potatoes and peel and cut the carrots into 3-inch chunks. Ready your vegetables for the next cooking step.

Step 4: Cook the Vegetables in the Instant Pot

Carefully remove the corned beef and tent it with foil to keep warm. Use a slotted spoon to fish out the cooked onions and discard them, leaving the flavorful cooking liquid behind. Add the potatoes and carrots into the pot first, then layer the cabbage wedges on top — just be sure not to fill the pot more than two-thirds full to ensure safe pressure cooking. Seal the lid again securely.

Step 5: Quick Pressure Cook for Tender Veggies

Set the Instant Pot to MANUAL or PRESSURE COOK on HIGH pressure for 5 minutes. As soon as the timer finishes, perform a quick pressure release to avoid overcooking the vegetables and preserve their bright colors and texture.

Step 6: Slice, Season, and Serve

Trim off the fat layer from the corned beef — especially important if you’re working with a flat cut brisket, which tends to be fattier. Slice the meat against the grain for maximum tenderness and arrange the slices neatly on a serving platter. Drizzle some of the cooking liquid on top to keep it moist and flavorful.

Transfer the potatoes, carrots, and cabbage to the platter or a separate serving bowl using a slotted spoon. Toss the vegetables gently with 3 tablespoons of butter and season with fine ground sea salt and freshly ground black pepper to taste. If you like, sprinkle some chopped fresh parsley for a pop of color and fresh aroma.

Don’t forget the finishing touch — serve this hearty meal with a dollop of whole grain mustard on the side for dipping. It’s the perfect tangy complement to the rich corned beef and buttery veggies.

Top Tip

To get the most out of your Instant Pot Corned Beef with Vegetables Recipe, these little tips can make a big difference in texture, flavor, and ease of cooking.

Use Guinness for Depth: Adding Guinness beer infuses the brisket with a rich, slightly malty flavor that makes the dish truly memorable. If you prefer a milder taste, substituting extra beef broth is a great option.
Natural Pressure Release Matters: Letting the pressure release naturally for 10 minutes after the corned beef cooks helps keep the meat tender and juicy, avoiding toughness.
Don't Overfill Your Instant Pot: When cooking vegetables, keep the Instant Pot no more than two-thirds full to ensure even cooking and safe pressure buildup.
Trim Fat Before Serving: Especially with flat brisket cuts, removing the fat layer before slicing makes your meal leaner and more enjoyable without sacrificing moisture.

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

A sprinkle of freshly chopped parsley adds a lovely pop of color and fresh flavor to brighten up your dish. Serve with whole grain mustard on the side for a zesty dip that complements the rich corned beef beautifully.

Side Dishes

This hearty meal is traditionally complete with the included cabbage, potatoes, and carrots, but if you want to add variety, creamy horseradish sauce, crusty Irish soda bread, or a crisp green salad make wonderful accompaniments.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in airtight containers and refrigerate for up to 3 days. This helps lock in moisture and flavor, so you can enjoy delicious corned beef again soon.

Freezing

If you want to keep leftovers longer, you can freeze the cooked corned beef and vegetables in freezer-safe containers or bags. For best quality, use within 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently in a saucepan over low heat or in the microwave with a splash of the cooking liquid to maintain moisture. Avoid overheating, which can dry out the meat and toughen the vegetables.

Frequently Asked Questions:

Can I make this recipe without Guinness beer?

Absolutely! While Guinness adds a unique, rich flavor, you can substitute with extra beef broth for a milder but still delicious result.

What size Instant Pot do I need for this recipe?

A 6- to 8-quart Instant Pot is ideal to comfortably fit the brisket and vegetables without overcrowding. This ensures proper cooking and pressure buildup.

How can I tell when the corned beef is done?

The pressure cook time of 1 hour and 25 minutes at high pressure, followed by a 10-minute natural release, is designed to give perfectly tender corned beef. It should slice easily and be fork-tender.

Can I use a different cut of corned beef?

Yes! A corned beef brisket or round works well. Just be sure to adjust trimming of fat accordingly and follow the cooking times for best results.

Final Thoughts

This Instant Pot Corned Beef with Vegetables Recipe is a wonderful way to enjoy a traditional Irish comfort meal with ease and speed. From the first fragrant hint of Guinness simmering, to slicing into tender, juicy brisket and savoring the buttery vegetables, it’s a dish that brings warmth and satisfaction to any table. Whether you’re celebrating St. Patrick’s Day or just craving a hearty meal, I hope this recipe becomes a cozy favorite you turn to again and again.