Instant Pot Corned Beef and Cabbage

With  Mustard Sauce


Corned Beef Brisket with pickling seasoning.

Large yellow onion

Brown Sugar

11.2 oz bottles of Guinness Beer

Head green cabbage

Baby Carrots

3-4 lb


4 tbsp.


1/2 cup


16 oz

Ingredient List:

Water or broth

1/2 cup

Dijon Mustard

1/2 cup

Chopped parsley

Remove the brisket from the package, reserving the pickled spice packet, and rinse under cold water.

Pat dry with paper towels.

Peel a large yellow onion and cut it in half, then cut each half into 4 wedges.

Add the onions to the bowl of your Instant Pot.

Lay the brisket over the onions.

Sprinkle with 3 tbsp brown sugar and the pickling spices. Pour in two 11 oz. bottles of Guinness and 1/2 cup water.

Set to pressure cook for 1 hr 25 min. When finished cooking, quick-release pressure according to manufacturer’s directions.

Remove brisket from the IP and set on a foil lined baking sheet. Preheat the oven broiler or set the oven temp to 475 degrees.

Pour the liquid in the Instant Pot bowl through a strainer that's been set inside a bowl.

Trim the core from a head of cabbage and slice it into 8 wedges.

Pour 1 1/2 cups of the cooking broth back into the instant pot.

Add 16 oz baby carrots and the cabbage wedges. Sprinkle with salt. Cook on high pressure for 4 min.

Add 1/2 cup dijon mustard, 1 tbsp brown sugar, and 3/4 tsp salt to a bowl and stir.

Spread mustard sauce over brisket and place under a preheated broiler for 2 - 3 minutes.

Set the brisket on a serving platter.

Add cooked cabbage and carrots to the platter.

Serve with Parsley Buttered Potatoes.

Click below for recipe.