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Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Instant Pot (Pressure Cooker) Corned Beef and Cabbage

Updated: Oct 4, 2021

Instant Pot Corned Beef and Cabbage with potatoes, carrots, celery, and stout beer is a flavorful dinner recipe perfect for St. Patrick's Day or any dinner.

PREP TIME: 20 minutes

COOK TIME: 1 hour 36 minutes


TOTAL TIME: 2 hours 30 minutes

SERVINGS: 8 servings


3 pounds Marinated Uncured Corned Beef Round Flat Roast

4 cups Beef Broth

12 ounces Stout Beer (I used Guinness)

1 large Onion, diced

4 cloves Garlic, minced

2 Bay Leaves

1 pound small Red Potatoes, diced

4 large Carrots, peeled and cut into 2-inch pieces

4 stalks Celery, cut into 2-inch pieces

1 small head Green Cabbage, cut into small wedges with core removed


1. Put the corned beef, beef broth, stout, onion, garlic, and bay leaves in to the pressure cooking pot. Lock the lid in place. Select HIGH Pressure and set the timer for 90 minutes. Once done, allow a natural pressure release for 10 minutes, and then do a quick release to release any remaining pressure.

2. Remove the roast from the pressure cooking pot and transfer to a serving platter. Loosely cover with aluminum foil until ready to serve.

3. Add the potatoes to the cooking pot, cover, and cook on HIGH Pressure for 3 minutes. Release the pressure so you can open the lid, add the carrots, celery and cabbage, and then cook on HIGH Pressure for 2 minutes. Do a quick release of the pressure.

4. To serve, arrange the cabbage, potatoes, carrots and celery on a platter. Slice the corned beef against the grain or shred with 2 forks and add to the platter. Ladle the cooking liquid into a gravy boat and serve along side the meal.


1. If your roast is too big for your Instant Pot, you can cut it into smaller chunks.

2. The carrots, celery and cabbage will cook fast. If you like them soft, follow my directions to cook them for a couple minutes. Otherwise, just adding them to the hot cooking liquid and allowing the to sit for a bit will soften them.

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