Instant Pot Corned Beef and Cabbage Without Beer

When I was younger, St. Patrick’s Day meant two things: green eggs and ham and corned beef and cabbage. While I was always a little unsure if I wanted to eat the food-dyed eggs, I never hesitated to dive into the corned beef. The egg tradition didn’t carry over to our marriage, but we’ve continued to enjoy corned beef and cabbage every year. But this year, we’re changing it up.

Instant Pot corned beef and cabbage is easy to throw together and the whole recipe can be completed in less than two hours. By using chicken or beef broth, it’s also gluten-free.

You can jump to the recipe below or keep reading for tips and pictures of the various steps. And if you’re looking for a tasty breakfast to accompany this easy Instant Pot recipe, check out these Shamrock Eggs!

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Instant Pot Corned Beef and Cabbage Without Beer Recipe

No crazy ingredients needed for this Instant Pot recipe. You’ll need:

  • 6 Large Garlic Cloves, Minced
  • 1 Medium Onion, Chopped
  • 2 Bay Leaves
  • 2 Cups Broth (Chicken or Beef)
  • 1 Cup Water
  • 2 1/2 to 4 Pound Corned Beef with Spice Packet
  • Salt and Pepper
  • 5 Large Carrots, Cut into Strips
  • 1 Pound Red Potatoes, Quartered
  • 1/2 Large Cabbage Head, Sliced

Quick Tip: Save the vegetable prep for after the beef is already cooking. This will save you a bit of time and allow you to get the meat cooking sooner.

Gluten-Free Instant Pot Corned Beef and Cabbage Directions

Add the garlic, onion, and bay leaves to the Instant Pot Container. Add in the broth and water on top.

Place the Instant Pot trivet inside the container with the handles up so you can easily remove it.

Place the brisket on the trivet, fat-side down, and season with the salt and pepper to taste. Sprinkle the spice packet that came with the corned beef on the top as well.

Cover with the lid and lock into place. Set the vent to “sealing” and select the “manual” button. Adjust to high and set the cook time to 85 minutes.

When the cook time has completed, allow the pressure to naturally release for 10 minutes and then do a quick release on the remaining pressure.

Remove the brisket by carefully lifting the trivet out with potholders. Keep warm.

Return the trivet to the Instant Pot and add the vegetables. Cover and lock the lid. Set the vent to “sealing” and select the “manual” button. Set the cook time to 3 minutes.

When the cook time has completed, allow the pressure to naturally release for 5 minutes and then do a quick release for any remaining pressure.

Slice the corned beef against the grain. Transfer everything (meat and vegetables) to a platter to serve.

Instant Pot Corned Beef and Cabbage Without Beer
Prep Time
15 mins
Cook Time
1 hr 30 mins
Natural Release Time
15 mins
Total Time
2 hrs
 

An easy, gluten-free recipe for corned beef and cabbage.

Course: Main Course
Servings: 4
Ingredients
  • 6 Garlic Cloves Peeled and minced
  • 2 Small Yellow Onions Chopped
  • 2 Bay Leaves
  • 2 Cups Chicken or Beef Broth
  • 1 Cup Water
  • 2 1/2 – 4 Pounds Corned Beef Brisket with Spice Packet
  • Salt and Pepper To taste
  • 5 Large Carrots Peeled and cut into strips
  • 1 Pound Red Potatoes Quartered
  • 1/2 Large Cabbage Head Sliced
Instructions
  1. Add the garlic, onion, and bay leaves to the Instant Pot Container. Add in the broth and water on top.

  2. Place the Instant Pot trivet inside the container with the handles up so you can easily remove it.

  3. Place the brisket on the trivet, fat-side down, and season with the salt and pepper to taste. Sprinkle the spice packet that came with the corned beef on the top as well.

  4. Cover with the lid and lock into place. Set the vent to “sealing” and select the “manual” button. Adjust to high and set the cook time to 85 minutes.

  5. When the cook time has completed, allow the pressure to naturally release for 10 minutes and then do a quick release on the remaining pressure.

  6. Remove the brisket by carefully lifting the trivet out with potholders. Keep warm.

  7. Return the trivet to the Instant Pot and add the carrots, onions, and cabbage. Cover and lock the lid. Set the vent to “sealing” and select the “manual” button. Set the cook time to 3 minutes.

  8. When the cook time has completed, allow the pressure to naturally release for 5 minutes and then do a quick release for any remaining pressure.

  9. Slice the corned beef against the grain. Transfer everything to a platter to serve.

Other St. Patrick’s Day Recipes

If you’re looking for some other easy St. Patrick’s Day recipes, check these out:

You might also want to make some of these cute St. Patrick’s Day decorations!

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