The beef and vegetables pressure cook in two phases. First, the cured beef brisket cooks on high pressure in the Instant Pot for about an hour with pickling spice packet, onions, minced garlic cloves, bay leaf, beef broth, and Guinness draught beer.

Then remove the corned beef and add in the carrots, red potatoes, and cabbage wedges straight into the cooking liquid. All the meat, aromatics, and beer flavors transfer to the vegetables. It takes about 3 minutes of high-pressure cooking to soften.

If desired, add a glaze and broil
At this point, you can serve the meal straight from the Instant Pot or add a two-ingredient glaze and quickly broil it to take the flavor to the next level. I recommend using coarse ground Dijon mustard and a sprinkle of brown sugar on top.

Broil in the oven until the mustard is warm and the sugar caramelizes to create a delicious crust on top. The little mustard seeds pop with each bite to add a slight tang to the sweet crust.

Serve this with
. Irish Soda Bread with Bacon
. Sauteed Green Beans
. Boozy Milkshake

How does this cook so quickly in a pressure cooker?
Corned beef contains connective tissue that benefits from moist heat cooking by transforming tough collagen into soft gelatin. The Instant Pot uses high-temperature steam around 229 to 250° F (109 to 121°C) depending on the setting. The pressure inside cooks the brisket in about ⅓ of the time, compared to over 3 hours on the stovetop or in a slow cooker at atmospheric pressure.

Corned Beef and Cabbage (Instant Pot)
Instant Pot corned beef and cabbage is the perfect St. Patrick’s Day meal. Pressure cooked into tender pieces and topped with dijon mustard and brown sugar.

Ingredients