Instant Pot Corned Beef (with Irish Slaw)
This Instant Pot Corned Beef is an entire meal with potatoes and carrots along with a recipe for Irish Coleslaw. A whole meal in one!
A PERFECT ST. PATRICK’S DAY MEAL!
Instead of just another recipe for corned beef and cabbage – I wanted to take it up a notch. I wanted it to be a whole meal. We’ve got the most tender and flavorful corned beef along with perfectly cooked baby potatoes and carrots. Plus, you won’t believe how easily this all comes together!
IRISH CABBAGE SLAW
Sometimes cooked cabbage can come out limp and watery and kinda gross. By making the cabbage into a slaw, we still get those yummy flavors but keep the crispness. We still get the perfect combination of flavors of corned beef and cabbage but it’s out of this world delicious. The homemade dressing takes this slaw over the top. It really turned out so good and is our new favorite! Or, if you want something a bit more traditional, try making this with my Bacon Fried Cabbage recipe!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- corned beef brisket (with spice packet)
- garlic cloves
- water
- baby red potatoes
- baby carrots
- olive oil
- garlic salt
For the optional Irish Coleslaw:
- mayonnaise
- honey
- light olive oil
- Dijon mustard
- caraway seeds
- salt
- red cabbage
- green cabbage
HOW TO MAKE INSTANT POT CORNED BEEF:
Pour water into the bottom of an 6 quart (or larger) Instant Pot. Place brisket into the pot (if the brisket has a fatty side, put it fat side down.) Sprinkle spice packet on top of the brisket and place lightly smashed garlic cloves on top as well.
In a bowl or large ziploc bag, toss potatoes and carrots with oil and garlic salt. Place veggies around the sides of the brisket. Lock lid on top of Instant Pot and pressure cook on HIGH for 45 minutes.
While the brisket is cooking, make the Irish Coleslaw: In a large bowl, whisk together mayonnaise, honey, olive oil, Dijon mustard, caraway seeds, and season with salt (to taste).
Gently toss the dressing with sliced red and green cabbage and fresh parsley.
Cover and refrigerate until ready to serve.
Once corned beef and veggies have finished cooking, allow the pressure to naturally release for abut 10 minutes then release the valve and allow steam to escape. Once steam has escaped, and pressure has released, carefully remove the lid. Place carrots and potatoes on a serving platter; cover with aluminum foil to keep warm. Place corned beef on a large cutting board and allow to rest for 5 minutes.
Slice corned beef against the grain and place on top of platter.
Serve immediately with Irish Coleslaw. This corned beef is so tender and flavorful!
CRAVING MORE RECIPES?
Instant Pot Corned Beef (+Video)
Ingredients
For the Corned Beef:
- 2-3 pounds corned beef brisket (with spice packet)
- 4 whole garlic cloves (lightly smashed)
- 4 cups water
- 1 pound baby red potatoes
- 1 pound baby carrots
- 1 Tablespoon olive oil
- 1/2 Tablespoon garlic salt
For the Irish Cabbage Coleslaw:
- 1/2 cup mayonnaise
- 1 Tablespoon honey
- 1 Tablespoon light olive oil
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon caraway seeds
- salt, to taste
- 3 cups finely shredded red cabbage
- 3 cups
finely shredded green cabbage
- 2 Tablespoons dried or fresh parsley (optional)
Instructions
For the Corned Beef:
- Pour water into the bottom of an 6 quart (or larger) Instant Pot.
- Place brisket into the pot (if the brisket has a fatty side, put it fat side down.)
- Sprinkle spice packet on top of the brisket and place lightly smashed garlic cloves on top as well.
- In a bowl or large ziploc bag, toss potatoes and carrots with oil and garlic salt. Place veggies around the sides of the brisket.
- Lock lid on top of Instant Pot and pressure cook on HIGH for 45 minutes.
- While the corned beef is cooking, begin making the cole slaw.
For the Irish Coleslaw:
- In a large bowl, whisk together mayonnaise, honey, olive oil, Dijon mustard, caraway seeds, and season with salt (to taste).
- Gently toss the dressing with sliced red and green cabbage and fresh parsley.
- Cover and refrigerate until ready to serve.
To finish:
- Once corned beef and veggies have finished cooking, allow the pressure to naturally release for about 10 minutes then release the valve and allow steam to escape.
- Once steam has escaped, and pressure has released, carefully remove the lidPlace carrots and potatoes on a serving platter; cover with aluminum foil to keep warm.
- Place corned beef on a large cutting board and allow to rest for 5 minutes. Slice corned beef against the grain and place on top of platter.
- Serve immediately with Irish Coleslaw.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Do I need to adjust the time if the weight is different? I have 2 corned beefs between 3-4 pounds each.
Hi Angel! I only tested it with one corned beef brisket – I’m sorry. You would definitely need to adjust the time but I can’t tell you what exactly that would be since I haven’t tested it. I’m sorry!
Love the recipe.
Thank you Brad!!
What is in the spice packet?
It’s basically a pickling spice. It’s usually (but not always) a mixture of: allspice, coriander, mustard seed, pepper, cinnamon, cloves, ginger, dill seed and others.
Thank you for a recipe without all the life history of Ireland and corned beef. Simple and succinct!
Ha! Trust me – I was tempted. Google favors sites that give information like that which is why so many bloggers include it. If you just give a recipe – Google doesn’t like that – they want you to show knowledge on a subject and therefore won’t send us any traffic when we don’t play by those rules. They rule the internet so we kinda have to do what they say. So, I appreciate any sharing you can do to help me out! 🙂