Slow cooker corned beef and cabbage is a satisfying Irish‑American classic that’s easy to prepare with just a few ingredients. Perfect for St. Patrick’s Day yet hearty enough for any night, this crockpot corned beef and cabbage recipe is simple to follow. Instructions for making it in an Instant Pot are included as well.
Table of Contents
INGREDIENTS CORNED BEEF & CABBAGE
This recipe uses a short list of ingredients and delivers big flavor. You’ll need:
- Corned beef brisket with spice packet
- 1 small head green cabbage
- Onion
- Carrots
- Potatoes
- Water
- Seasonings: dried parsley, salt, pepper
How To Make Corned Beef & Cabbage In The Crock-Pot
Slow Cooker
- Place potatoes, carrots, and chopped onion in the bottom of the slow cooker. Season with salt, pepper, and 1/2 teaspoon dried parsley.
- Lay the corned beef brisket on top of the vegetables. Pour in enough water to cover the food. Sprinkle the included spice packet and the remaining 1/2 teaspoon parsley over the meat.
- Cook on HIGH for 4–5 hours or LOW for 8–10 hours.
- About 30–40 minutes before the end of cooking, add the cabbage wedges on top and continue until the cabbage is tender.
Instant Pot
Option 1 (using a trivet):
- Place the trivet in the Instant Pot and set the corned beef on it, fat side up.
- Add enough water to cover the beef (approximately 6 cups). Top the meat with the onion and spice packet.
- Seal the lid and cook on Manual/Pressure for 35 minutes per pound of corned beef. When the time is up, perform a quick release.
- Remove the meat, add cabbage, potatoes, and carrots on the trivet, reseal, and cook on Manual for 3 minutes. Quick release when done.
Option 2 (placed directly in the pot):
- Place the corned beef directly in the Instant Pot, fat side up, and add about 4 cups water to cover.
- Add the spice packet and onion on top. Seal the lid and cook on Manual/Pressure for 35 minutes per pound. Quick release when finished.
- Add the cabbage, potatoes, and carrots on top of the meat, seal again, and pressure cook for 3 minutes. Quick release and serve.
FAQs & Tips
What is corned beef?
Corned beef is brisket cured in a seasoned brine. The exterior may turn a dull gray when cooked, which is normal. Inside, slices retain a pink hue due to the curing process, commonly involving sodium nitrite.
Is this traditional Irish food?
Corned beef and cabbage is an Irish‑American tradition rather than an original Irish peasant dish. Immigrants in the U.S. often substituted corned beef for the pork commonly eaten in Ireland because it was more affordable and readily available, which led to the pairing with cabbage in the United States.
What type of potatoes should you use?
Use the potatoes you prefer. Russets work well—cut them into larger chunks to prevent them from breaking down. Waxy varieties like red or Yukon gold also hold their shape nicely. If you want a low‑carb version, omit the potatoes.
Is this healthy?
Nutrition depends on ingredient choices. This recipe can be made Whole30‑compatible if you choose a compliant corned beef and check the spice packet ingredients against Whole30 guidelines. Balance portions with vegetables to keep the meal nutritious.
What’s the cooking time?
Corned beef is a tougher cut and needs extended cooking. Slow cooker times are 4–5 hours on HIGH or 8–10 hours on LOW. For pressure cooking, plan about 35 minutes per pound, then check for tenderness—the meat should be easily pierced with a knife.
How do you serve this?
Let the beef rest briefly, then slice against the grain. If the brisket falls apart, serve it shredded. Plate with the cooked cabbage, potatoes, and carrots.
How do you store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to preserve texture.
What size slow cooker did you use?
A 6‑quart slow cooker or a standard Instant Pot works well for this recipe.
St. Patrick’s Day Recipes
-
Irish Dublin Coddle
-
Low‑Carb Corned Beef & Cabbage
-
Corned Beef & Cabbage Soup
-
Corned Beef & Hash Breakfast Casserole
-
Jamaican Corned Beef & Cabbage
Slow Cooker Corned Beef and Cabbage
Slow cooker corned beef and cabbage is an easy, comforting Irish‑American meal. It’s ideal for St. Patrick’s Day or any time you want a simple, hearty dinner. Instant Pot instructions are included for faster cooking.
- Author: Shannon Epstein
- Prep Time: 10 mins
- Cook Time: 5 hours
- Total Time: 5 hours 10 mins
- Yield: 6 servings
- Category: Dinner
- Method: Pressure Cooking, Slow Cooking
- Cuisine: Irish
- Diet: Gluten‑Free, Whole30 (if ingredients are compliant)
Ingredients
- 2–3 pounds corned beef brisket with spice packet
- 1 small head green cabbage, sliced or chopped
- 1 1/2 pounds potatoes, chopped or halved
- 4 medium carrots, peeled and chopped
- 1 large onion, chopped
- 4 cups water
- 1 teaspoon dried parsley, divided
- Salt and pepper to taste
Instructions
Slow Cooker
- Add potatoes, carrots, and onion to the bottom of the slow cooker. Season with salt, pepper, and 1/2 teaspoon parsley.
- Place the corned beef on top, pour in water, and sprinkle the spice packet and remaining parsley over the meat.
- Cook on HIGH 4–5 hours or LOW 8–10 hours. Add cabbage for the final 30–40 minutes.
Instant Pot
Option 1: Use a trivet and cook on Manual for 35 minutes per pound, quick release, then pressure cook vegetables for 3 minutes.
Option 2: Place beef directly in the pot, add water, spice packet, and onion. Cook on Manual for 35 minutes per pound, quick release, then add vegetables and pressure cook 3 minutes.
Notes
Slice the corned beef against the grain. If the meat is very tender and falls apart, serve it shredded.
Nutrition
- Calories: 572
- Sugar: 6.8 g
- Fat: 34.1 g
- Saturated Fat: 10.8 g
- Carbohydrates: 28.5 g
- Fiber: 6.6 g
- Protein: 37.1 g
- Cholesterol: 122.5 mg
This post contains affiliate links. If you purchase through an affiliate link, the author may receive a small commission at no extra cost to you. Refer to the original site’s disclosure policy for details.