Pressure Cooker Corned Beef and Cabbage with Horseradish Cream Sauce

Instant Pot Pressure Cooker Corned Beef and Cabbage with vegetables

4.7 from 3 reviews

Perfect for St Patrick’s Day and easy enough for any day of the week, this Instant Pot  Corned Beef and Cabbage is a one pot meal of juicy, flavorful meat and veggies.  Serve with a loaf of crusty bread for an incredible meal!


  • 34 pound corned beef brisket – flat cut, trimmed of fat
  • 15 oz can beef broth
  • 1 cup frozen pearl onions (or 1 small onion, coarsely chopped)
  • 4 cloves of garlic
  • 1/2 cup fresh parsley
  • 2 bay leaves
  • Optional: seasoning packet if it was included with the brisket package (add 1/2 teaspoon black peppercorns to the broth if you don’t have the included seasoning packet)
  • 2 large carrots, peeled and cut into large discs
  • 2 large parsnips, peeled and cut into large discs
  • 1 small head of cabbage cut into 4 even wedges
  • 1 1/2 pounds baby red or golden potatoes

For the Horseradish Cream Sauce

  • 1 tablespoon prepared grated horseradish (usually found in a small glass jar in the refrigerated section)
  • 1/4 cup light sour cream or greek yogurt
  • 1 teaspoon dijon mustard
  • salt and pepper to taste


  1. Place brisket in the pressure cooker pot.  Add beef broth, onion, garlic, parsley, bay leaves, and the contents of the seasoning packet if it was included with your brisket package (if not, add peppercorns).  Stir lightly so most everything is sitting in the broth.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 90 minutes.
  2. While the meat cooks, make the Horseradish Cream Sauce by mixing all of the ingredients together in a small bowl.  Can be made up to 3 days in advance if desired.
  3. When pressure cooking is complete, use a natural release (could also use a natural release for 10 minutes and then quick release the rest by turning the knob).
  4. Carefully remove meat, place it on a cutting board, and cover with foil and a kitchen towel to keep warm.  Strain the liquid into a large bowl (or I like to use a large fat separator so my liquid won’t be so greasy).  Discard the solids and pour the liquid back into the pressure cooker pot.  Add carrots, parsnips, cabbage, and potatoes.  Again secure the lid and turn the pressure release knob to a sealed position. Cook at high pressure for 6 minutes.
  5. When cooking is complete, use a quick release.
  6. Slice meat or cut into chunks and pour a bit of the cooking liquid over top.
  7. To serve, place meat on a plate with a scoop of veggies.  Drizzle meat with the Horseradish Cream Sauce and ENJOY!

Freezer Instructions

  1. I’ve not tried this yet, but I suspect you could trim and freeze the brisket, then cook for the same 90 minutes at High Pressure as written above.  I will update here once I’ve tried it!


  • If you want more of a Corned Beef and Veggies Stew, place meat and veggies in a bowl, give it a drizzle of horseradish sauce, and spoon some of the leftover broth over top and serve with a piece of crusty bread – SO YUMMY!

Keywords: St Patricks Day, instant pot beef, easy meal