The Ultimate Instant Pot Corned Beef and Cabbage with a Maple-Mustard Glaze

While Corned Beef and Cabbage has become an iconic dish for St. Patrick’s Day celebrations across America, its true origins often surprise many. During a visit to the Emerald Isle, I discovered that traditional Irish fare leans more towards Boiled Bacon and Cabbage. However, it was Irish immigrants who, after the potato famine, adapted this hearty meal in the Americas, transforming it into the beloved Irish-American classic we cherish today. Regardless of its exact lineage, this comforting dish remains a staple, and I’m excited to share a recipe that elevates it to new levels of flavor and tenderness using the magic of an Instant Pot and a finishing oven glaze.

This comprehensive guide to Corned Beef and Cabbage was first published on March 12, 2020, and received its last significant update on July 27, 2023, ensuring it’s packed with the latest tips and techniques for a perfect meal.

Essential Ingredients for a Perfect Feast

Crafting a truly welcoming and flavorful Corned Beef and Cabbage meal doesn’t require an extensive list of ingredients. The beauty of this dish lies in its humble components, expertly prepared. At its core, store-bought corned beef is typically a brisket cut that has been cured in a rich brine of salt, water, sugar, and an aromatic blend of pickling spices. This brine infuses the meat with its characteristic savory and slightly tangy flavor, creating the foundation for our feast.

What truly transforms this dish from good to extraordinary, in my experience, is the addition of a sweet and tangy glaze. I’ve found that finishing a perfectly cooked corned beef with a simple yet impactful mixture of pure maple syrup and a robust grainy mustard creates an absolutely amazing crust and an extra layer of deliciousness. This glaze caramelizes beautifully in the oven, adding a desirable crispiness and a hint of sweetness that perfectly complements the savory brisket.

Beyond the star of the show, the corned beef transforms into a complete, satisfying meal when served alongside classic accompaniments: tender cabbage, small red potatoes, and vibrant baby carrots. My preferred method for preparing the cabbage is to cut it into substantial “steaks” and roast them, rather than the traditional boiling or steaming. Roasting the cabbage with a generous drizzle of olive oil, salt, and pepper brings out its natural sweetness, giving it a slightly caramelized edge and a much more appealing texture than its boiled counterpart. The gentle crispiness achieved through roasting adds a delightful contrast to the tender beef and potatoes.

For precise ingredient measurements and detailed step-by-step instructions, please use the JUMP TO RECIPE button located at the top of this post, or simply scroll down to the bottom to find the complete recipe card.

The Best Way to Prepare Corned Beef and Cabbage

Achieving perfectly tender corned beef without hours of simmering is a game-changer, and for that, the Instant Pot is my secret weapon. This method ensures the brisket reaches optimal tenderness much quicker than traditional slow-cooker or stovetop methods. To start, line the bottom of your Instant Pot with a silicone roasting rack. This crucial step prevents the brisket from drying out or potentially burning on the bottom, ensuring even cooking. If your Instant Pot happens to have a non-stick bowl, you might not need to add extra water, but for standard stainless steel inserts, it’s always wise to add about 1 cup of water to prevent a “burn” notification.

Once the brisket is in place, sprinkle the included seasoning packet mixture over the top. Then, set your Instant Pot to high pressure and cook the brisket for 20 minutes. Following this, I switch to the “slow cook” setting on low for an additional 2 hours. This two-phase cooking process — a quick high-pressure start followed by a gentle slow cook — ensures the brisket is incredibly tender, falling apart beautifully, while deeply absorbing all the flavors. If you’re working with a larger corned beef brisket, you might need to extend the slow cooking time slightly to achieve that perfect melt-in-your-mouth texture.

After the Instant Pot cycle is complete and the brisket is wonderfully tender, carefully remove it. I recommend giving the cooked corned beef a quick rinse to remove any excess seasoning packet residue. This step ensures a clean canvas for our delectable glaze. In a small bowl, whisk together the maple syrup and grainy mustard until well combined. This simple mixture creates a rich, sweet, and tangy glaze that will transform the exterior of your brisket. Pour this glaze generously over the cooked corned beef, ensuring it’s evenly coated.

The brisket then heads into a preheated oven to finish, a crucial step that sets this recipe apart. While the cabbage steaks roast (which we’ll get to in a moment), the glazed brisket bakes, allowing the glaze to caramelize, darken, and crisp up to perfection. Don’t be alarmed if some of the glaze drips onto the pan and appears a little burnt – it’s typically just the caramelized sugars, and your brisket will be perfectly fine and incredibly flavorful. For easier cleanup, you might consider lining your baking sheet with foil, though the slight char from the drippings often adds to the rustic appeal of the dish.

While the brisket is getting its beautiful crisp in the oven, it’s time to prepare the vegetables. Here’s another clever trick: I cook the potatoes and carrots right in the Instant Pot, utilizing the highly flavorful liquid leftover from cooking the brisket. This cooking liquid, rich with salt and essences from the brisket’s brine, infuses the vegetables with incredible depth of flavor that simple water cannot replicate. The Instant Pot steams them quickly to perfect tenderness. Once they’re done, toss them onto the same sheet pan as your roasted cabbage steaks. A final seasoning with a little extra salt and pepper will enhance their natural deliciousness and ensure they’re perfectly seasoned.

Once everything is perfectly cooked – the brisket deeply glazed and crispy, the cabbage roasted to tender-crisp perfection, and the potatoes and carrots infused with rich flavor – it’s time to assemble your impressive feast. Slice the succulent brisket against the grain for maximum tenderness. Arrange the sliced corned beef, roasted cabbage steaks, and seasoned potatoes and carrots artfully on a large platter or directly on your sheet pan for a rustic, communal serving style. Serve it up immediately, allowing everyone at your St. Patrick’s Day gathering to savor this unforgettable, homemade Corned Beef and Cabbage meal.

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📖 Recipe

Yield: 6-8 servings

Instant Pot Corned Beef and Cabbage (with Maple-Mustard Glaze)

Prep Time:
20 minutes

Cook Time:
2 hours 20 minutes

Inactive Time:
2 minutes

Total Time:
2 hours 42 minutes

This recipe combines the best of both worlds: a pressure cooker for incredibly tender corned beef and an oven finish for a delightful crispy glaze. The result is a symphony of flavors and textures, ensuring a satisfying meal with nothing mushy in sight!

Ingredients

• 1 3-4 pound Corned Beef Brisket
• 1 pound Red Potatoes, small
• 1 pound Baby Carrots
• 1, 2 pound head Green Cabbage, halved, core removed, and sliced into 1 ½ inch steaks
• 3 tablespoons Grainy Mustard
• 2 tablespoons Honey (or pure maple syrup)
• Kosher Salt, Morton’s
• Fresh Cracked Black Pepper
• Olive Oil

Instructions

In an instant pot or electric pressure cooker fitted with a roasting rack, place the corned beef brisket on the rack and spread the seasoning packet over the top. Cook on manual high pressure for 20 minutes, then cook on “slow cook” low for 2 hours. If using a stainless steel insert, add 1 cup of water to the bottom of the pot.

When the brisket is done, carefully remove it from the pressure cooker, making sure to reserve all the flavorful cooking liquid. Place the tender brisket on a sheet pan or a clean roasting rack, ready for glazing.

Place the small red potatoes and baby carrots directly into the Instant Pot with the reserved cooking liquid. Cook on manual high pressure for 7 minutes, allowing them to absorb the rich flavors.

While the vegetables cook, preheat your oven to 425˚F (220˚C).

Slice the green cabbage into thick 1 ½ inch steaks and arrange them on a separate sheet pan. Drizzle generously with olive oil and season with kosher salt and fresh cracked black pepper. Roast in the preheated oven at 425˚F until beautifully browned and slightly crisp, typically 15-20 minutes. When the potatoes and carrots finish in the pressure cooker, add them to this pan to slightly brown and warm through.

In a small bowl, whisk together the grainy mustard and honey (or maple syrup) to create your glaze. Evenly spoon this delicious mixture over the top of the cooked corned beef. Place the glazed brisket in the hot oven (alongside the cabbage and vegetables) and bake until the glaze is wonderfully browned and crispy, usually 15-20 minutes.

Once the cabbage is perfectly browned and the glazed corned beef has a delightful crisp, remove everything from the oven. Allow the brisket to rest for about 10 minutes before slicing it against the grain. Arrange the sliced corned beef, roasted cabbage, and seasoned potatoes and carrots together on a large platter and serve immediately for a truly memorable meal.

Notes

Notes & Tips

My approach to Corned Beef and Cabbage might differ slightly from more traditional American methods, but for good reason! In the past, like many others, I used to cook my corned beef solely in a slow cooker, often leaving it to simmer until it was almost mushy. Through experimentation, I’ve discovered a superior technique: tenderizing the brisket sufficiently in the Instant Pot, then finishing it in the oven with a simple yet incredibly flavorful glaze. This combination consistently yields FANTASTIC results, creating a beautifully tender interior with a wonderfully crisp, caramelized exterior.

While some recipes might suggest boiling or steaming the cabbage alongside the potatoes and carrots, I strongly advocate for roasting the cabbage. Slicing it into thick “steaks” and roasting them allows the cabbage to develop a rich, slightly sweet, and savory flavor profile. This method also preserves a pleasant, slightly crisp texture, avoiding the watery, sometimes bland consistency of boiled cabbage. The outcome is a well-balanced flavor and texture that perfectly complements the tender beef.

The Instant Pot’s ability to steam potatoes and carrots quickly in the leftover, briny cooking liquid from the brisket is another game-changer. This step isn’t just about speed; it’s about infusing the vegetables with an incredible depth of flavor. The salty, savory liquid from the corned beef permeates the potatoes and carrots as they cook, making them far more delicious than if they were cooked in plain water. It’s truly the best way to get them tender in a flash while imparting maximum flavor.

A quick but important note for Instant Pot users: If your model has a stainless steel insert, it’s crucial to add at least 1 cup of water to the bottom of the pot when cooking the corned beef. This prevents the dreaded “burn” notification that can occur from drippings. My Instant Pot has a non-stick insert, so I haven’t personally encountered this issue, but many readers have shared this valuable tip with me.

Substitutions

While I always strive to select the best brisket cut for this recipe, sometimes the options are limited. I highly recommend using a flat cut brisket if available. Flat cuts generally have less fat compared to point cuts, typically only retaining a small fat cap on top, which I personally prefer for a leaner, yet still incredibly tender, result.

When it comes to potatoes, don’t feel limited to red potatoes. Fingerling potatoes are an excellent alternative, offering a delicate texture and attractive appearance. You could also use a vibrant blend of red, Yukon Gold, and even blue potatoes for added visual appeal and subtle flavor differences. The key is to use small, firm potatoes that hold their shape well during cooking; any type will work beautifully, but I tend to gravitate towards smaller varieties for their quicker cooking time and bite-sized portions.

Baby carrots are my go-to for their convenience and rapid cooking. However, if you have larger carrots on hand, simply cut them into pieces roughly the size of baby carrots (about 1-inch chunks). This ensures they cook evenly and become tender alongside the potatoes in the Instant Pot.

Green cabbage is the traditional choice for this dish, but don’t hesitate to experiment with other varieties. Napa cabbage or even bok choy can offer a unique, slightly Asian-inspired fusion twist, yielding delicious results. Red cabbage is another fantastic option; it holds up well to roasting and offers a beautiful color contrast on the plate, making it equally great and flavorful when prepared as roasted steaks.

For the glaze, I prefer a French grainy mustard, which provides a lovely texture and a robust, earthy flavor. Creole mustard is a very close cousin and would work just as wonderfully, offering a similar tang and spice profile. Either will contribute beautifully to the brisket’s caramelized crust.

If honey isn’t your preference or isn’t available for the glaze, pure maple syrup is an ideal substitute. Be sure to use genuine maple syrup, as its natural sweetness and similar consistency will achieve the same desirable caramelization and flavor depth. Avoid artificial pancake syrups, as they won’t yield the same quality of taste or texture.

The olive oil, salt, and pepper are primarily intended for seasoning the cabbage before roasting, enhancing its flavor and aiding in caramelization. If you prefer, a knob of butter can be used in place of olive oil for added richness. Remember to also generously season the potatoes and carrots with salt and pepper immediately after they finish steaming in the Instant Pot, as this is when they will best absorb the flavors.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Instant Pot Official Silicone Egg Rack
• Shun Classic 7″ Hollow Ground Santoku Knife
• John Boos Maple Edge Grain Cutting Board
• Rösle Stainless Steel Lock and Release Tongs
• Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
• Instant Pot Pro 10-in-1 Pressure Cooker

Nutrition Information:

Yield:

8

Serving Size:

1 grams

Amount Per Serving:
Calories: 864Total Fat: 49gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 267mgSodium: 286mgCarbohydrates: 27gFiber: 5gSugar: 11gProtein: 76g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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