Name: Instant Pot Corned Beef with Tender Vegetables Recipe
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Cuisine: Irish-American
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 (can substitute with additional beef broth); 3 ½ to 4 pound corned beef brisket or round, with pickling spice packet; 1 pound baby gold or red potatoes (fingerling potatoes work well too), halved; 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 hearty, flavorful meal with minimal fuss, this Instant Pot Corned Beef with Tender Vegetables Recipe is your new best friend. Imagine tender corned beef brisket infused with Guinness and spices, paired with melt-in-your-mouth veggies—all ready in just over two hours!

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 Tender Vegetables Recipe
Top Tip
How to Serve Instant Pot Corned Beef with Tender Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Corned Beef with Tender Vegetables Recipe

Why You'll Love This Recipe

Whenever I make this Instant Pot corned beef, I’m amazed at how effortlessly tender and flavorful everything turns out. It’s like having a little Irish feast right in your kitchen, with all those classic touches but without the long wait.

Fast and Easy: Pressure cooking cuts down traditional corned beef cook time dramatically.
Rich Flavor: Guinness beer and pickling spices infuse the brisket with deep, savory notes.
One-Pot Wonder: Meat and vegetables cook in the same pot, making cleanup a breeze.
Classic Comfort: Potatoes, carrots, and cabbage make it a wholesome, satisfying meal.

Ingredients & Why They Work

Most ingredients here are classic staples, but choosing quality and fresh items really makes a difference. Look for a well-marbled corned beef brisket, and if you can find Guinness, it adds a lovely depth; otherwise, extra beef broth works just fine.

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

Low-Sodium Beef Broth: Keeps the saltiness balanced and adds rich savory flavor without overpowering.
Onion: Provides a natural sweetness and depth to the cooking liquid.
Minced Garlic: Adds aromatic warmth that complements the pickling spices perfectly.
Guinness Beer: Brings a subtle malty bitterness that enhances the beef’s natural flavors.
Corned Beef Brisket or Round: The star of the show – choose one with the included pickling spice packet for best results.
Baby Gold or Red Potatoes: Perfect size for even cooking and ideal creamy texture when done.
Carrots: Sweetness and color brighten the dish while offering satisfying bite.
Green Cabbage: Traditional and great for soaking up all those savory juices.
Butter: Finishes the vegetables with richness and a silky coating.
Fine Ground Sea Salt & Freshly Ground Black Pepper: Essential for seasoning to taste and bringing flavors alive.
Fresh Parsley: Optional, but adds a fresh, herbaceous garnish that lifts the dish.
Whole Grain Mustard: Fantastic as a tangy dip that complements the beef beautifully.

📝

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 Tender Vegetables Recipe is how easy it is to customize to suit your taste buds or whatever ingredients you have on hand. Don’t be afraid to tweak it to make it truly your own.

Variation: If you prefer a richer flavor, try swapping the Guinness beer for a stout or dark ale – it adds a deeper maltiness that pairs wonderfully with the corned beef. I’ve found that this simple switch makes the dish even heartier, especially on chilly evenings.
Vegetarian option: For those who want the flavors without the meat, pressure cook the vegetables with vegetable broth and add smoked paprika and liquid smoke to imitate that savory, meaty depth.
Seasonal veggies: Feel free to substitute or add parsnips, turnips, or rutabaga along with the potatoes and carrots for a root vegetable medley that adds earthiness and extra nutrients.
Spice it up: Adding a few whole cloves or a cinnamon stick to the broth can give an aromatic twist to the classic pickling spices included in the recipe.

Step-by-Step: How I Make Instant Pot Corned Beef with Tender 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: Layer the Base and Place the Beef

Start by pouring 2 cups of low-sodium beef broth into your Instant Pot insert, then add the chopped onion chunks and minced garlic evenly over the liquid. This combination creates a flavorful bed for the corned beef brisket. Place your 3 ½ to 4 pound corned beef brisket fat side up on top, which helps baste the meat as it cooks. Pour the 11.2 ounce bottle of Guinness over the brisket for that unique depth of flavor, and sprinkle the included pickling spices evenly on top. Secure the lid tightly and you’re ready for pressure cooking.

Step 2: Pressure Cook the Brisket Until Tender

Set your Instant Pot to MANUAL or PRESSURE COOK on HIGH pressure and program it for exactly 1 hour and 25 minutes. This timing ensures the beef becomes tender while soaking up all that savory goodness from the broth, Guinness, and spices. Once the cooking cycle ends, let the pressure naturally release for 10 minutes—this step helps keep the meat juicy. Afterward, carefully quick release any remaining pressure before opening the lid.

Step 3: Prep the Vegetables While the Beef Cooks

While the brisket is cooking, get your vegetables ready. Remove the core end of the cabbage, slice it in half, then quarter each half to create 8 wedges. Halve the baby potatoes and peel your carrots, cutting them into generous 3-inch chunks. Preparing these in advance will save time once the beef is done.

Step 4: Cook the Vegetables in the Flavorful Broth

Once the corned beef is cooked, transfer it to a cutting board and tent with foil to keep warm. Use a slotted spoon to scoop out and discard the cooked onions from the Instant Pot, leaving the cooking liquid behind. Add the potatoes and carrots into the pot, then nestle the cabbage wedges on top—be mindful not to fill the pot more than two-thirds full for safe pressure cooking. Lock the lid, set the Instant Pot to MANUAL or PRESSURE COOK at HIGH pressure, and cook for 5 minutes. When the timer goes off, quickly release the pressure to keep the vegetables perfectly tender but not mushy.

Step 5: Slice, Season, and Serve

Trim any excess fat off the top of your brisket, especially if using a flat cut, then slice thinly against the grain to maximize tenderness. Pour a little of the reserved cooking liquid over the slices to keep them moist and flavorful. With a slotted spoon, transfer the cooked potatoes, carrots, and cabbage to your serving platter or a separate bowl. Toss the vegetables with 3 tablespoons of butter, and season with sea salt and freshly ground black pepper to taste. Finish with a sprinkle of chopped fresh parsley for a pop of color and freshness. Don’t forget the whole grain mustard on the side—it’s the perfect tangy complement for dipping each bite.

Top Tip

Mastering the Instant Pot Corned Beef with Tender Vegetables Recipe is all about timing and layering flavors. A few thoughtful tips can transform this classic into a dinner to remember.

Use Natural Pressure Release: Allowing the pressure to release naturally for 10 minutes after the brisket cooks helps the meat stay juicy and incredibly tender — rushing this step often leads to dryer corned beef in my experience.
Don’t Fill Past Two-Thirds: When cooking vegetables in the Instant Pot, I always make sure the pot is no more than two-thirds full. This avoids messy spills and ensures even pressure cooking for perfectly tender veggies every time.
Slice Against the Grain: After cooking, slicing the corned beef against the grain really makes a difference in tenderness. It took me a few tries to get this right, and it’s now my go-to trick for melt-in-your-mouth results.
Butter Your Veggies: Tossing potatoes, carrots, and cabbage with butter after cooking rounds out their flavor beautifully and adds a lovely sheen — it’s a simple step that elevates the whole plate.

How to Serve Instant Pot Corned Beef with Tender 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 chopped fresh parsley adds a vibrant pop of color and freshness that contrasts wonderfully with the rich corned beef and buttery vegetables. For an extra zing, serve with a side of whole grain mustard, which complements the savory flavors perfectly. Some folks like a dollop of horseradish sauce as an alternative dip—both work beautifully.

Side Dishes

This comforting Irish-American meal shines on its own, but if you want to expand your spread, consider serving it alongside crusty bread or a warm soda bread to soak up all the delicious juices. A side of pickled beets or a crisp green salad can provide a nice contrast and lighten up the meal. For something heartier, mashed potatoes could be a cozy addition—though the Instant Pot veggies usually satisfy all the starch cravings!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover corned beef and vegetables in airtight containers in the refrigerator. They will keep well for 3 to 4 days, making for an easy and flavorful lunch or dinner option in the days following your feast.

Freezing

You can freeze the cooked corned beef and vegetables separately or together in airtight freezer-safe containers or heavy-duty freezer bags. For best quality, use within 2 to 3 months. Be sure to thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the microwave, adding a splash of beef broth or cooking liquid to keep the meat moist. Cover the dish while reheating to trap steam and prevent the vegetables from drying out.

Frequently Asked Questions:

Can I use a different beer if I don’t have Guinness?

Yes! If you don’t have Guinness, simply substitute with an equal amount of additional low-sodium beef broth. This will still infuse great flavor without overpowering the dish.

Why is natural pressure release important for the brisket?

Natural pressure release after cooking the brisket allows the meat fibers to relax gently, ensuring the corned beef stays moist and tender rather than tough or dry.

Can I cook the vegetables with the meat all at once?

It’s best to cook the meat first, then remove it before pressure cooking the vegetables separately. This prevents the vegetables from overcooking and becoming mushy.

How do I know when to slice the corned beef against the grain?

Look for the direction of the muscle fibers running through the brisket—they typically run lengthwise. Slicing perpendicular to these fibers (against the grain) breaks them up and results in a more tender bite.

Final Thoughts

This Instant Pot Corned Beef with Tender Vegetables Recipe is a true crowd-pleaser that balances ease, flavor, and tradition beautifully. I love how the pressure cooker transforms a humble brisket into a melt-in-your-mouth centerpiece, paired with buttery, perfectly cooked veggies. Whether you’re celebrating St. Patrick’s Day or just craving a heartwarming meal, this recipe is sure to bring satisfaction to your table with minimal fuss. Happy cooking and enjoy every delicious bite!