Name: Corned Beef and Cabbage (Crock Pot or Instant Pot!)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 8 servings
Cuisine: Other
Ingredients: 3.5 pounds corned beef brisket with seasoning packet; 4 cups water; 1 lb baby potatoes; 1 bunch carrots; 1 medium head cabbage; parsley

Corned Beef and Cabbage (Crock Pot or Instant Pot!)

Corned Beef and Cabbage (Crock Pot or Instant Pot!) cover

From the Cook

1/4

Corned Beef and Cabbage (Crock Pot or Instant Pot!)

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Corned Beef and Cabbage (Crock Pot or Instant Pot!)

3 ½ pounds corned beef brisket with seasoning packetrinse the brisket and discard liquid from package to control the sodium

4 cups water

1 lb baby potatoes

1 bunch carrotsabout 6, cut into 2″ chunks

1 medium head cabbagecut into (8) large wedges

parsleyfreshly chopped, for serving (optional)

Instructions

Visit Blog

Instructions

Place corned beef in the slow cooker fat side up, sprinkle with the seasoning packet and add the water. Place the potatoes and carrots around the corned beef and cook on low for 8 hours or until tender. Add the cabbage wedges during the last 40 minutes of cooking time to avoid overcooking. If you prefer firmer vegetables, add the potatoes and carrots halfway through the cooking time.

Place the corned beef fat side up in the Instant Pot, then sprinkle with the seasoning packet and add the water. Secure the lid and cook at high pressure for 60-90 minutes or until tender. Quick release the pressure and remove the lid when it’s safe to do so. Remove all but 1 cup of liquid from the Instant Pot.

Place the potatoes and carrots around the corned beef, and place the cabbage wedges on top. Secure the lid once more and cook at high pressure for another 5 minutes, then quick release the pressure.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Rinse the Brisket First 💧
Briefly rinse the corned beef under cold water before cooking to remove excess salt from the curing process, preventing an overly salty dish while still maintaining authentic flavor.
Layer Vegetables Strategically 🥕
Add harder vegetables (carrots and potatoes) first, then cabbage in the last 20-30 minutes to ensure each ingredient reaches perfect tenderness without becoming mushy.
Reserve the Cooking Liquid ✨
Save 1-2 cups of the flavorful broth after cooking to drizzle over plated servings or use as a base for gravy, maximizing the depth of flavor in every bite.
Don't Skip the Spice Packet 🌶️
Use the included seasoning packet as-is for traditional flavor, but reserve half if you prefer a milder result, giving you control over the final taste profile.
Quick-Chill for Better Slicing 🧊
If cooking ahead, refrigerate the corned beef for a few hours before slicing against the grain, which creates more tender, visually appealing slices that won't fall apart.