Corned Beef and Cabbage is tender, flavorful corned beef with cabbage, potatoes and carrots. Recipe includes both Instant Pot and Crock Pot instructions!

angled front shot of sliced corned beef and cabbage on a white serving platter

**This post was originally published in March 2017.  The photos were updated and the recipe and text were modified to include more helpful information.

I’m not Irish, but St. Patrick’s Day is one of my favorite days of the year.  I think we can all admit that it’s fun being Irish for one day out of the year. 

It doesn’t get much better than indulging in corned beef and cabbage, Irish soda bread and beer while wearing green, does it? 

I suppose it does if the meal ends with a shamrock shake. 🙂

Why you’ll love this Corned Beef and Cabbage recipe:

  • Tender, flavorful corned beef is cooked with potatoes, carrots and cabbage for an easy one pot St. Patrick’s Day dinner.
  • You choose whether to make your corned beef and cabbage low and slow in the crock pot or fast in the Instant Pot.
  • This meal only takes (4) ingredients!
  • There’s minimal prep, and it’s easily customized with your favorite veggies.
  • Add even more flavor by swapping out the water with beef stock, beer or a combination of both!

close up overhead shot of corned beef and cabbage platter

Corned Beef and Cabbage ingredients

This recipe only requires (4) ingredients!  

Ingredients are as follows:

  • Corned beef brisket
  • Baby potatoes
  • Carrots
  • Cabbage

What is corned beef?

Corned beef refers to the corning or curing process that was used to preserve meat years ago.  

Originally, beef brisket was dry cured using large grains or “corns” of rock salt.   Today, the brisket is normally brined in salt water, and often includes sugar and pickling spices.

Why is corned beef pink?

Corned beef gets its pink color from the sodium nitrate mixture that it is brined or cured in.  

There are nitrate free brands of corned beef on the market if you prefer that.  My favorite brand is Wellshire Farms.  

close up front shot of instant pot corned beef and cabbage on a white platter

How to make Corned Beef and Cabbage

Corned beef may be made on the stove top, but the easiest ways to prepare it are in the slow cooker or the Instant Pot.  

Instant Pot Corned Beef

I prefer to prepare my corned beef in the Instant Pot as it’s done in 60-90 minutes, and it’s perfectly tender every single time.  Shoot for a cooking time of 90 minutes for a 3 1/2 – 4 1/2 lb. corned beef brisket.

This method also results in perfectly cooked vegetables.  5 minutes cooking time at high pressure is all you need!

instant pot corned beef and cabbage process collage 1

  • Place the brisket fat side up in the Instant Pot, then sprinkle the seasoning packet over the top and add the water.  Cook for 60-90 minutes, then quick release the pressure.  Remove the lid when safe to do so, and remove all but 1 cup of the cooking liquid.

instant pot corned beef and cabbage process collage 2

  • Place the potatoes and carrots around the corned beef in the pot, and place the cabbage wedges on top.  Cook at high pressure for another 5 minutes, then quick release the pressure.

Crock Pot or Slow Cooker

Crock Pot Corned Beef and Cabbage is the low and slow way to prepare this meal.  I recommend always cooking your corned beef on Low for perfectly tender meat. 

In the past I tried speeding things up by cooking the brisket on High, but the meat wasn’t tender enough for me.

  • Place the corned beef fat side up in the crock pot, and sprinkle with the spice packet and water.  Place the carrots and potatoes around the corned beef and cook 8 hours or until tender.  Note:  If you prefer firmer vegetables, add the potatoes and carrots halfway through the cooking time.
  • Place the cabbage wedges over the top of the corned beef when there is 45 minutes left of cooking time.

Slice the corned beef against the grain and arrange on a serving platter with the potatoes, carrots and cabbage.  Sprinkle with freshly chopped parsley and serve!

Recipe Notes:

  • Be sure not to add salt to anything as the corned beef is quite salty.
  • Cooking time is subject to change, depending on the size of your corned beef.
  • The baby potatoes may be substituted with larger potatoes — just cut into quarters.
  • The carrots may be substituted with parsnips, turnips or other root vegetables.
  • Substitute part of the water with Guinness or your favorite beer for more flavor!
  • Use leftover corned beef in these Corned Beef Sliders!

distant overhead shot of corned beef and cabbage platter

Additional St. Patrick’s Day recipes you’ll love:

Yield: 8 servings

Corned Beef and Cabbage

angled front shot of sliced corned beef and cabbage on a white serving platter

Corned Beef and Cabbage (Slow Cooker or Pressure Cooker) made low and slow in the slow cooker or fast in your pressure cooker or Instant Pot!

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 3 1/2 - 4 1/2 lb. corned beef brisket with seasoning packet (discard liquid from package)
  • 4 cups water
  • 1 lb. baby potatoes
  • 1 bunch carrots (about 6), cut into 2" chunks
  • 1 medium head cabbage, cut into (8) large wedges
  • Freshly chopped parsley, for serving (optional)

Instructions

Crock Pot Corned Beef:

  1. Place corned beef in the slow cooker fat side up, sprinkle with the seasoning packet and add the water. Place the potatoes and carrots around the corned beef and cook on low for 8 hours or until tender. Add the cabbage wedges during the last 40 minutes of cooking time to avoid overcooking. If you prefer firmer vegetables, add the potatoes and carrots halfway through the cooking time.

Instant Pot Corned Beef:

  1. Place the corned beef fat side up in the Instant Pot, then sprinkle with the seasoning packet and add the water. Secure the lid and cook at high pressure for 60-90 minutes or until tender. Quick release the pressure and remove the lid when it's safe to do so. Remove all but 1 cup of liquid from the Instant Pot.
  2. Place the potatoes and carrots around the corned beef, and place the cabbage wedges on top. Secure the lid once more and cook at high pressure for another 5 minutes, then quick release the pressure.


Assemble the meal:

  1. Slice the corned beef against the grain, and arrange on a serving platter with the potatoes, carrots and cabbage.
  2. Serve on a platter with freshly chopped parsley, if desired, and enjoy!

Notes

  • Be sure not to add salt to anything as the corned beef has plenty!
  • Cooking time is subject to change, depending on the size of your corned beef. I recommend 90 minutes for a brisket 3 1/2 - 4 1/2 lbs.
  • The baby potatoes may be substituted with larger potatoes -- just cut into quarters.
  • The carrots may be substituted with parsnips, turnips or other root vegetables.
  • Substitute part of the water with Guinness or your favorite beer for more flavor!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 633Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 210mgSodium: 158mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 59g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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