Corned Beef and Cabbage: Slow Cooker or Instant Pot

Corned Beef and Cabbage is a timeless comfort dish—tender, flavorful corned beef braised with potatoes, carrots and cabbage. This recipe includes both Instant Pot and slow cooker (Crock Pot) instructions, so you can choose the fast pressure-cooker route or the low-and-slow method for a classic St. Patrick’s Day dinner.

Even if you’re not Irish, this dish is worth celebrating. A simple meal of corned beef, cabbage, potatoes and carrots has long been a family favorite. Whether you prefer the convenience of an Instant Pot or the relaxed pace of a Crock Pot, the method you pick will produce juicy brisket and vegetables that soak up the savory cooking juices.

Before cooking, rinse the brisket to remove excess brine from the packaging. There’s no need to add extra salt—the included seasoning packet provides enough flavor. For richer results, you can replace some or all of the water with beef stock, beer or a mix of both.

I like to serve the meat sliced against the grain with whole potatoes, chunky carrots and cabbage wedges. A smear of grainy mustard and a slice of crusty bread complete the meal.

Why you’ll love this recipe:

• Tender, flavorful corned beef cooked with potatoes, carrots and cabbage in one pot.
• Two cooking options: Instant Pot for speed or slow cooker for hands-off, all-day braising.
• Minimal ingredients and prep—easy to customize with extra root vegetables or beer for depth.
• Perfect for St. Patrick’s Day or any cozy family dinner.

Recipe ingredients

This version uses just a few simple ingredients:

• Corned beef brisket (3 1/2–4 1/2 lb) with the seasoning packet. Discard the liquid in the package if you prefer to control sodium levels and rinse the brisket before cooking.
• Water (about 4 cups) or substitute part with beef stock or beer.
• Baby potatoes (about 1 lb) — baby golds hold their shape best; large potatoes can be cut into 2″ chunks.
• Carrots (about 1 bunch) — cut into 2″ chunks so they cook evenly.
• Head of cabbage (medium) — cut into 8 large wedges to avoid overcooking.
• Fresh parsley for garnish (optional).

Adjust quantities for larger or smaller roasts. See instructions below for timing differences by method.

How to make this recipe

There are two preferred methods: Instant Pot for speed, or Crock Pot for a slow, tender braise. Both yield excellent results when you follow a few simple steps.

Instant Pot corned beef

The Instant Pot cooks the brisket quickly while still keeping it tender. For a 3 1/2–4 1/2 lb brisket, plan 60–90 minutes at high pressure, depending on thickness.

1. Place the brisket fat side up in the inner pot. Sprinkle the seasoning packet over the meat and add about 4 cups of water (or a mix of water and stock/beer) until the brisket is partially submerged.
2. Seal the lid and cook at high pressure for 60–90 minutes. Allow a brief natural release if you prefer, then quick-release the remaining pressure and open the pot when safe.
3. Carefully remove all but about 1 cup of cooking liquid.
4. Arrange the potatoes and carrots around the brisket and place cabbage wedges on top. Seal and cook at high pressure for 5 minutes, then quick-release.
5. Remove the meat and vegetables, slice the brisket against the grain, and serve with the cooked vegetables and a sprinkle of parsley.

Slow cooker (Crock Pot) corned beef

The Crock Pot method is a low-and-slow approach that produces melt-in-your-mouth beef. Cook on Low for best tenderness, about 8 hours.

• Place the brisket fat side up in the slow cooker. Pour in about 4 cups of water (or part stock/beer) and sprinkle the seasoning packet over the meat.
• Add potatoes and carrots around the brisket. Cook on Low for about 8 hours, or until the meat is fork-tender. If you prefer firmer vegetables, add potatoes and carrots halfway through the cooking time.
• Add the cabbage wedges during the last 40–45 minutes so they stay tender-crisp instead of mushy.
• Slice against the grain and serve with the vegetables. Garnish with chopped parsley if desired.

Recipe FAQs

Notes

• Do not add additional salt: the brisket and seasoning packet are already salty.
• Rinse the brisket and discard the brine in the package unless you prefer the extra saltiness.
• Cooking times vary by size and thickness—adjust pressure-cooker time or slow-cooker hours accordingly.
• Swap baby potatoes for larger potatoes cut into 2″ chunks. Carrots may be exchanged for parsnips, turnips or other root vegetables.
• Substitute part of the water with a stout or beer for extra depth of flavor.

More St. Patrick’s Day recipe ideas

• Cabbage and ground beef casserole
• Hearty cabbage soup
• Beef chili with a dark beer twist
• Irish-style beef stew
• Irish soda bread with dried fruit
• Sautéed cabbage with simple seasonings

Did you try this recipe? Leave a review below and share a photo of your finished dish.

Corned Beef and Cabbage

Corned beef and cabbage prepared low and slow in a Crock Pot or quickly in a pressure cooker. Serves about 8.

Servings & Time

Servings: 8 • Prep: 10 mins • Cook: 60–90 mins (Instant Pot) or ~8 hrs (Crock Pot)

Equipment

6-quart pressure cooker or 6-quart slow cooker (Instant Pot recommended for speed)

Ingredients

• 3 1/2–4 1/2 lb corned beef brisket with seasoning packet (rinse brisket and discard package liquid)
• 4 cups water (or part water, part beef stock or beer)
• 1 lb baby potatoes
• 1 bunch carrots, cut into 2″ chunks
• 1 medium head cabbage, cut into 8 wedges
• Freshly chopped parsley, for serving (optional)

Instructions (Crock Pot)

1. Place brisket fat side up in slow cooker, sprinkle with seasoning packet and pour in water or liquid. Add potatoes and carrots around the meat. Cook on Low for about 8 hours or until tender. Add cabbage wedges for the last 40–45 minutes.
2. Slice meat against the grain and serve with vegetables, garnished with parsley if desired.

Instructions (Instant Pot)

1. Place brisket fat side up in the inner pot, sprinkle seasoning packet and add liquid. Seal and cook at high pressure for 60–90 minutes depending on roast size. Quick-release pressure and remove the lid when safe.
2. Leave about 1 cup of cooking liquid. Add potatoes and carrots around the brisket and cabbage wedges on top. Seal and cook at high pressure an additional 5 minutes, then quick-release.
3. Slice against the grain and serve with the vegetables.

Notes

• Do not add extra salt. Rinse brisket to remove excess brine.
• Cooking time varies by size and thickness—adjust as needed.
• Substitute root vegetables or use beer for added flavor.

Nutrition (estimate)

Calories: 633 kcal • Carbs: 14 g • Protein: 59 g • Fat: 37 g

Originally published March 2017; photos and text updated for clarity and additional tips.