Southern corned beef and cabbage is a beloved comfort dish that delivers hearty, soul-satisfying flavor. Traditionally cooked low and slow, this Southern-style meal becomes weeknight-friendly when made in the Instant Pot. Pressure cooking drastically reduces time while still producing tender corned beef, buttery cabbage, and well-seasoned broth in every bite.
This recipe gives a Southern twist on a classic: approachable for beginners, quick for busy cooks, and flavorful enough to taste like it simmered all day.
Instant Pot corned beef and cabbage
Making Southern corned beef and cabbage in the Instant Pot offers two major benefits: speed and flavor. What can take over three hours in the oven becomes fall-apart tender in roughly half the time in a pressure cooker, with the Instant Pot locking in rich, savory juices.
The brisket remains succulent, and the cabbage absorbs the seasoned broth, creating layered flavors with every bite. This method is faster and more reliable than stovetop or slow-cooker preparations while delivering that same comforting taste.
Why is it called corned beef?
The term “corned” goes back centuries and originally referred to the large grains of salt—”corns”—used to cure the meat. In Southern kitchens, corned beef is often paired with cabbage and simmered (or pressure-cooked) until the flavors meld into a savory, satisfying meal with historic roots and deep comfort-food appeal.
Ingredients
This one-pot dinner comes together with simple, hearty ingredients that build flavor as they cook under pressure.
- Corned beef brisket: 2–3 pounds, sized to fit your Instant Pot.
- Pickling spice: The included spice packet gives corned beef its signature flavor. If your brisket doesn’t include one, use the homemade pickling spice listed below.
- Beef broth: Keeps the meat moist and flavors the cooking liquid.
- Garlic: Adds depth and savory warmth.
- Cabbage: Sweet, buttery, and perfect with corned beef.
- Onions, carrots, and red potatoes: Classic vegetables that add color, texture, and body to the dish.
How to make corned beef and cabbage in the Instant Pot
Here’s an overview of the cooking process for this Southern Instant Pot corned beef and cabbage.
- Rinse and season the corned beef: Rinse the brisket under cool water to remove excess surface salt. Pat dry and rub the spice packet (or homemade pickling spice) over the non-fatty side.
- Pressure cook the brisket: Place the seasoned brisket on the trivet, seasoned-side up and fatty-side down. Pour beef broth and minced garlic into the inner pot, then use the trivet to lower the brisket in.
- Cook the vegetables: After the brisket has pressure-cooked, add cabbage, onions, carrots, and potatoes, submerging them into the broth. Pressure cook again for a short time so vegetables stay tender but not mushy.
- Finish and serve: Baste the brisket with cooking liquid, carefully remove and slice against the grain, then serve with the vegetables and broth.
How long does it take to cook in the Instant Pot?
Pressure-cook the corned beef for about 90 minutes. After that, add the vegetables and pressure-cook for another 4 minutes. Allow for natural pressure release times as noted in the full instructions.
How to know when Instant Pot corned beef is done
If you have a meat thermometer, the target internal temperature is 145°F for corned beef. If you don’t, a fork or knife should slide in easily when the meat is cooked through and tender.
Equipment
- Instant Pot electric pressure cooker
- Instant Pot trivet rack (included with most units)
Ingredients
Ingredients for the corned beef
- 2–3 pound corned beef brisket
- 3 cups beef broth
- 2 garlic cloves, minced
- 1/4 head green cabbage, chopped
- 1/2 cup onion, chopped
- 1/2 cup carrots, chopped
- 1 cup small red potatoes, chopped
- 1 pack pickling spice (usually included with corned beef)
Homemade pickling spice (if needed)
- 1/2 tsp yellow mustard seeds
- 1/2 tsp brown mustard seeds
- 1/2 tsp coriander seeds
- 1/2 tsp dill weed
- 1/2 tsp allspice
- 1 tsp whole cloves
- 2 crushed bay leaves
- 1/4 tsp red chili flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Remove the corned beef brisket from its packaging and rinse thoroughly to remove excess surface salt.
- If your brisket comes with a spice packet, rub it over the top, non-fatty side of the meat. If not, mix the homemade pickling spices and rub the mixture onto the brisket.
- Place the Instant Pot trivet on the counter and set the seasoned brisket on it, seasoned-side up and fatty-side down.
- Pour beef broth and minced garlic into the inner pot, then use the trivet handles to lower the brisket into the pot.
- Close the lid, set the valve to sealing, and pressure cook on high for 90 minutes.
- When the cook time finishes, allow a natural pressure release for at least 15 minutes, then move the valve to venting to release any remaining pressure and open the lid.
- Add the cabbage, onion, carrots, and potatoes to the inner pot, submerging the vegetables into the broth.
- Close the lid again, set the valve to sealing, and pressure cook on high for 4 minutes.
- After cooking, allow a natural pressure release for at least 2 minutes, then move the valve to venting to finish releasing pressure and open the lid.
- Baste the brisket with the cooking liquid, then carefully remove the meat using the trivet handles. Place the brisket on a cutting board, slide out the trivet, and slice the meat against the grain. Serve with the tender vegetables and broth.
Video
Nutrition
❤️ Shaunda’s Soul Food Standard
Recipe created and tested by Shaunda Necole of The Soul Food Pot®. Measurements, times, and techniques have been developed in a real kitchen to honor Southern and African American culinary traditions while offering modern shortcuts that preserve flavor and heritage.
Like this post? Pin the image to your Pinterest “Soul Food Recipes” board!
