Instant Pot Corned Beef Irish Slaw

This Instant Pot Corned Beef with Irish Slaw turns a traditional St. Patrick’s Day meal into a full dinner with tender, flavorful corned beef, perfectly cooked carrots and potatoes, plus a fresh crisp cabbage slaw for contrast. It’s an all in one dish that’s simple enough for busy weeknights but elegant enough to impress guests. The Instant Pot does the heavy lifting, making the corned beef meltingly tender in less time than the stove or oven.

I first made this recipe for a last minute St. Patrick’s Day dinner and was amazed at how juicy and tender the corned beef was. Since then, my family asks for it any time we want comfort food with a twist.

Ingredients

• Corned beef brisket with spice packet: this is the star of the dish Look for a well trimmed brisket for consistent cooking
• Whole garlic cloves: lightly smashed to release aroma and subtle flavor
• Water: for pressure cooking and stewing the meat
• Baby red potatoes: cook evenly and absorb flavor opt for firm blemish free potatoes
• Baby carrots: add sweetness and color fresher carrots work best
• Olive oil: used for seasoning the vegetables to deepen flavor
• Garlic salt: adds seasoning to the carrots and potatoes
• For the Irish Coleslaw: Mayonnaise, Honey, Light olive oil, Dijon mustard, Caraway seeds, Salt, Red cabbage and green cabbage finely shredded, Parsley optional for fresh herbal brightness

Instructions

Sauté the Aromatics:

No sautéing needed here since the Instant Pot will do the cooking but lightly smashing the garlic cloves helps release their flavor during pressure cooking and infuses the meat.

Prepare the Instant Pot and Meat:

Pour 4 cups of water into the bottom of a 6 quart or larger Instant Pot. Place the corned beef brisket into the pot fat side down if it has one. Sprinkle the spice packet over the top of the brisket then place the lightly smashed garlic cloves on top of everything.

Season and Arrange the Vegetables:

In a large bowl or ziplock bag toss the baby potatoes and carrots with olive oil and garlic salt. Arrange the seasoned vegetables around the sides of the brisket inside the Instant Pot keeping them partially submerged in the cooking liquid for even cooking.

Pressure Cook Everything Together:

Secure the Instant Pot lid and set it to pressure cook on high for 45 minutes. This timing guarantees the meat will be tender and the vegetables perfectly cooked.

Make the Irish Coleslaw:

While the corned beef cooks whisk together mayonnaise honey light olive oil Dijon mustard caraway seeds and salt in a large bowl. Toss the finely shredded red and green cabbage along with fresh parsley into the dressing. Cover and chill until you’re ready to serve.

Release Pressure and Rest Meat:

When cooking is done allow the Instant Pot to naturally release pressure for about 10 minutes before manually releasing any remaining steam. Carefully open the lid. Transfer the cooked potatoes and carrots to a serving platter and cover with foil to keep warm. Place the corned beef on a cutting board and let it rest for 5 minutes before slicing.

Slice and Serve:

Slice the corned beef against the grain into thin pieces and arrange on top of the vegetables on the platter. Serve immediately alongside the Irish coleslaw for a classic yet vibrant meal.

My favorite part is the contrast between the silky, tender corned beef and the crisp cabbage slaw. One St. Patrick’s Day my kids declared it their new favorite and refused leftover pizza which says a lot.

Storage Tips

Keep leftover corned beef and vegetables in an airtight container in the fridge and use within three to four days. The slaw should be stored separately to maintain its crispness. Reheat corned beef gently to avoid drying it out.

Ingredient Substitutions

If baby potatoes aren’t available small Yukon golds or fingerling potatoes work well. You can swap baby carrots for regular carrots cut into chunks. For a lighter slaw try substituting Greek yogurt for mayonnaise.

Serving Suggestions

Serve this meal with some rye bread or traditional Irish soda bread and a dollop of mustard or horseradish sauce on the side. In warmer months swap the cooked veggies for a side of steamed green beans or roasted asparagus. In winter add parsnips or turnips along with the potatoes and carrots for additional root vegetable flavor.

This Instant Pot corned beef with Irish slaw makes an easy yet impressive meal. Let the meat rest before slicing and serve with the crisp slaw for a perfect contrast.

Common Recipe Questions

→ What cut of meat is used for corned beef?

Corned beef brisket is traditionally used, known for its rich flavor and tender texture when cooked slowly.

→ How do you keep potatoes and carrots tender yet firm?

Cooking them alongside the meat in the pressure cooker ensures they absorb flavor while maintaining a pleasing texture without becoming mushy.

→ What makes the Irish slaw different from regular coleslaw?

The Irish slaw uses a combination of red and green cabbage with a mustard and caraway seed dressing, offering a unique tangy and aromatic profile.

→ Can this meal be prepared ahead of time?

Yes, the slaw can be made in advance and chilled, while the brisket and vegetables can be reheated gently to preserve moisture.

→ What is the best way to slice corned beef for serving?

Allow the meat to rest after cooking, then slice against the grain to ensure tenderness in every bite.

→ Is it possible to cook this without a pressure cooker?

Yes, slow cooking or braising the brisket and vegetables in an oven or stovetop pot will yield similar results, though timing will vary.