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 (Guinness Draught), or substitute additional broth; 3½ to 4 pounds corned beef brisket or round with pickling spice packet; 1 pound baby gold or red potatoes, halved (fingerling potatoes also work well); 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 and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley (optional garnish); ¼ cup whole grain mustard (optional, for dipping)

There’s something so satisfying about a meal that’s both hearty and simple to prepare, and that’s exactly what this Instant Pot Corned Beef with Vegetables Recipe delivers. Imagine tender corned beef infused with the rich taste of Guinness, paired with perfectly cooked potatoes, carrots, and cabbage—all ready in just over two hours.

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’ve made corned beef many times, but cooking it in the Instant Pot with Guinness truly takes it to another level. The flavors deepen beautifully, and the veggies come out perfectly tender without any extra fuss.

Speed and convenience: The Instant Pot cuts traditional corned beef cooking time way down without sacrificing flavor.
Flavor-packed: Using Guinness beer and aromatic spices infuses the brisket with rich, authentic Irish flavor.
One-pot meal: You cook the meat and vegetables in the same pot, making cleanup a breeze.
Perfectly tender vegetables: The potatoes, carrots, and cabbage come out just right—soft but not mushy.

Ingredients & Why They Work

Picking the right ingredients makes all the difference when you’re going for that classic corned beef and cabbage flavor. Here’s a quick rundown of what you’ll want to grab before you start cooking, plus a few tips to get the best results.

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: It provides a rich, savory base without making the dish overly salty, giving you control over seasoning.
Onion: Chunky pieces add sweetness and depth to the cooking liquid, complementing the corned beef perfectly.
Minced garlic: Just a touch enhances the savory notes without overpowering the other flavors.
Guinness beer: This brings a malty richness and authentic Irish character; if you can’t find it, extra broth works as a substitute.
Corned beef brisket or round: The star of the dish—choose a good-quality cut with the included pickling spice for that signature flavor.
Baby gold or red potatoes: They hold their shape well and absorb flavor; fingerlings are a fun alternative for added texture.
Carrots: Chunky pieces add natural sweetness and color to the meal.
Green cabbage: Classic for corned beef, it soaks up the cooking juices and adds freshness and crunch.
Butter: Tossed with the vegetables for richness and a silky finish.
Sea salt and black pepper: Essential for seasoning to taste after cooking.
Fresh parsley: An optional garnish that brightens the plate and adds a splash of color.
Whole grain mustard: Optional but highly recommended—a tangy dip that pairs beautifully with the 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 easy it is to customize to your taste or dietary needs without sacrificing its classic charm. Little tweaks here and there can bring new flavors or help accommodate what’s in your pantry or preferred style of cooking.

Guinness-Free Variation: If you prefer to skip the beer or don’t have Guinness on hand, just use additional low-sodium beef broth. I’ve done this on weeknights and still loved the deep, comforting flavor the broth infuses into the corned beef.
Vegetable Swaps: Feel free to swap out the baby gold or red potatoes for fingerlings for a slightly nuttier texture. When I tried fingerlings, they held their shape beautifully and made the plate look that much more rustic and inviting.
Low-Sodium Tip: Using low-sodium broth helps keep the overall salt content in check, especially since corned beef is already salty. I always adjust salt after cooking the veggies, so they don’t get over-seasoned.
Mustard Options: Whole grain mustard offers a lovely texture contrast and tangy kick, but Dijon mustard or horseradish sauce also work wonderfully for dipping — perfect for mixing it up when you want a little variety.

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 your flavorful base

Start by pouring 2 cups of low-sodium beef broth into the Instant Pot insert, then add the onion chunks and 2 teaspoons of minced garlic. This mix creates a savory bath that will infuse the corned beef with rich aroma and taste. Carefully place your 3½ to 4-pound corned beef brisket on top of the liquid, fat side up to keep the meat moist during cooking. Next, pour an 11.2-ounce bottle of Guinness beer over the meat for that iconic, deep flavor — or substitute with more broth if you prefer. Sprinkle the included pickling spice packet evenly over the brisket. Seal the lid tightly and lock it in place so the pressure can build properly.

Step 2: Pressure cook for tender perfection

Set your Instant Pot to MANUAL or PRESSURE COOK on HIGH and program it for 1 hour and 25 minutes. This timing ensures the corned beef becomes melt-in-your-mouth tender while soaking up all those aromatic flavors. You’ll hear the gentle hiss and feel the tempting aroma build as the pot does its magic.

Step 3: Natural release and prep your veggies

When cooking completes, let the Instant Pot release pressure naturally for 10 minutes — this helps the meat rest inside the sealed pot, retaining juices and tenderness. Then perform a quick release to expel any remaining pressure. While the pot is venting, prep the veggies: slice the small head of cabbage into 8 wedges, halve the baby potatoes, and peel and chop the carrots into generous 3-inch chunks. Having the vegetables prepped now keeps things flowing smoothly.

Step 4: Remove beef and cook the vegetables

Carefully transfer the cooked corned beef to a cutting board and cover loosely with foil to keep warm — this resting period helps juices redistribute. Use a slotted spoon to scoop out and discard the onion chunks from the pot, leaving the flavorful cooking liquid behind. Next, add the potatoes and carrot chunks to the Instant Pot, and nestle the cabbage wedges on top. Remember not to overfill — the pot should be no more than two-thirds full for safe and even pressure cooking. Seal the lid again and lock it securely.

Step 5: Pressure cook vegetables to tender

Select MANUAL or PRESSURE COOK once more, HIGH pressure, and set the timer for 5 minutes. This quick cooking bursts the veggies to tender-crisp perfection without turning mushy. Once the timer beeps, perform a quick release to prevent overcooking.

Step 6: Slice and serve with a buttered toss

Remove the lid and slice off the fat layer on top of the corned beef (especially noticeable on flat briskets), then slice the meat against the grain to maximize tenderness — you’ll appreciate how beautifully juicy and flavorful each bite is. Lay the slices on your serving platter and drizzle a bit of the cooking liquid over them for that little extra something. Use a slotted spoon to transfer the potatoes, carrots, and cabbage to the serving dish or a separate bowl. Toss the vegetables with 3 tablespoons of butter, then season with fine ground sea salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley if you like, and serve warm alongside a small bowl of whole grain mustard for dipping. It’s a cozy, crowd-pleasing feast!

Top Tip

These tips can really elevate your Instant Pot Corned Beef with Vegetables Recipe, making it easier to achieve that perfect balance of flavor and tenderness every time.

Use Guinness Beer for Depth: I always recommend using a bottle of Guinness Draught as it adds a rich, malty flavor that really complements the corned beef. If you can’t find it, extra beef broth works well too, but the beer does take the taste up a notch.
Don’t Rush the Pressure Release: Letting the Instant Pot naturally release pressure for 10 minutes before quick releasing helps the meat relax and keeps it juicy. I learned this after a few dry briskets early on!
Slice Against the Grain: Slicing the brisket against the grain is a game-changer for tenderness — it breaks down the muscle fibers and makes each bite melt in your mouth.
Don’t Overfill the Pot: I make sure never to fill the Instant Pot beyond two-thirds full, especially once I add the vegetables, to ensure everything cooks evenly and safely.

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

A sprinkle of fresh chopped parsley adds a lovely pop of color and a burst of fresh flavor to this hearty dish. A dollop of whole grain mustard on the side offers a tangy contrast that perfectly complements the rich corned beef. Feel free to serve with a wedge of lemon or a dash of black pepper for extra brightness.

Side Dishes

Though the Instant Pot Corned Beef with Vegetables is a complete meal by itself, pairing it with crusty Irish soda bread or buttered dinner rolls makes it even more comforting. A simple green salad with a light vinaigrette balances the richness on the plate, and some creamy horseradish sauce on the side adds a nice kick if you like a bit of heat.

Make Ahead and Storage

Storing Leftovers

Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. Keep the cooking liquid separate if possible to maintain the texture of the meat and veggies.

Freezing

You can freeze cooked corned beef and vegetables for up to 3 months. Allow everything to cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. Be sure to leave some space for expansion and label with the date.

Reheating

For best results, reheat leftovers gently in the microwave or on the stovetop with a splash of beef broth to keep the meat moist. Avoid overheating to preserve tenderness of the brisket and prevent the vegetables from turning mushy.

Frequently Asked Questions:

Can I substitute the Guinness beer with something else?

Absolutely! If you don’t have Guinness Draught, you can substitute it with additional low-sodium beef broth. While the flavor won’t be as rich and malty, the dish will still be delicious and tender.

Why is it important to slice corned beef against the grain?

Slicing against the grain shortens the muscle fibers, which makes the meat much more tender and easier to chew. Cutting with the grain can result in tougher, stringier slices.

Can I use a different type of potatoes?

Yes! Baby gold or red potatoes are wonderful, but fingerling potatoes work just as well in this recipe, providing a nice texture and flavor that complements the other vegetables.

Is it safe to fill the Instant Pot to the maximum when cooking vegetables?

It’s best not to fill the Instant Pot beyond two-thirds full, especially when adding bulky vegetables like cabbage. This ensures there's enough room for steam to circulate safely and that your food cooks evenly.

Final Thoughts

This Instant Pot Corned Beef with Vegetables Recipe is a heartwarming, no-fuss way to enjoy a classic Irish meal any time of year. With tender meat infused with Guinness and perfectly cooked veggies, it’s a satisfying dinner that brings comfort and tradition to your table in just over two hours. Whether it’s for St. Patrick’s Day or a cozy family dinner, I hope this recipe becomes one you turn to again and again.