Instant Pot Corned Beef Irish Slaw

This Instant Pot Corned Beef recipe brings together tender, flavorful meat with perfectly cooked baby potatoes and carrots, creating a complete and satisfying meal. On the side, a refreshing Irish Coleslaw adds a crisp, tangy contrast that lifts the whole dish. It’s a convenient and delicious take on the classic St. Patrick’s Day feast that’s ready in just over an hour.

I first made this during a family gathering and everyone raved about how tender the corned beef was. Now it’s a goto whenever we want that cozy Irish flavor without spending hours in the kitchen.

Ingredients

• Corned beef brisket with spice packet: the star of the plate — look for a quality brisket with the spice mix included for the best flavor
• Garlic cloves: add savory warmth, lightly smashed to release aroma
• Water: for pressure cooking the beef perfectly in the Instant Pot
• Baby red potatoes: cook evenly and add a creamy texture, choose firm ones without blemishes
• Baby carrots: sweet and tender, they complement the beef nicely
• Olive oil: for lightly coating the veggies and seasoning
• Garlic salt: enhances the overall taste of the potatoes and carrots
• Mayonnaise: creates a creamy base for the dressing
• Honey: adds a touch of sweetness that balances acidity
• Light olive oil: keeps the dressing light and fresh
• Dijon mustard: gives a subtle tang and depth
• Caraway seeds: contribute an earthy, slightly nutty flavor
• Salt: to taste, enhances all the flavors
• Red cabbage: finely shredded for crunch and color, pick firm leaves
• Green cabbage: adds a mild sweetness and crisp texture
• Fresh or dried parsley: optional, for a bright herbal note

Instructions

Sear and Season the Corned Beef:

Pour four cups of water into the bottom of a sixquart or larger Instant Pot. Place the brisket inside with the fatty side down if it has one. Sprinkle the seasoning packet evenly over the meat and place four lightly smashed garlic cloves on top to infuse flavor while cooking.

Prepare and Add Vegetables:

In a bowl or large resealable bag, toss baby red potatoes and baby carrots with a tablespoon of olive oil and half a tablespoon of garlic salt until all vegetables are coated. Arrange these seasoned vegetables around the brisket inside the Instant Pot for even cooking and infused flavor.

Pressure Cook the Meal:

Secure the lid on the Instant Pot and set it to cook on high pressure for 45 minutes. The timing ensures the beef becomes tender while the potatoes and carrots soften perfectly without overcooking.

Make the Irish Coleslaw Dressing:

While the corned beef cooks, whisk together half a cup of mayonnaise, one tablespoon honey, one tablespoon light olive oil, one and a half teaspoons Dijon mustard, one teaspoon caraway seeds, and salt to taste in a large bowl. This creamy dressing provides bright and complementary notes to the richness of the beef.

Toss the Cabbage and Refrigerate:

Gently fold in finely shredded red and green cabbage along with two tablespoons of fresh or dried parsley if using. Mix until all the cabbage is coated evenly with the dressing. Cover and refrigerate the coleslaw until serving time to let the flavors meld and keep the cabbage crisp.

Release Pressure and Rest the Meat:

When cooking time is up, allow the pressure to release naturally for 10 minutes. Then carefully open the valve to release any remaining steam before removing the lid. Transfer the cooked carrots and potatoes to a serving platter and keep warm covered. Place the corned beef on a cutting board and let it rest for five minutes to allow juices to redistribute.

Slice and Serve:

Slice the corned beef against the grain into thin pieces for maximum tenderness. Arrange the slices over the potatoes and carrots, then serve immediately alongside the chilled Irish Coleslaw.

I love the way the caraway seeds in the Irish Coleslaw add a subtle but distinctive flavor that brings the whole meal together. One St. Patrick’s Day, my family gathered around the table amazed at how all these simple components created such a memorable feast. Every bite still takes me back to that happy afternoon.

Storage Tips

Leftover corned beef and veggies keep well in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or microwave to prevent drying out the beef. Store the coleslaw separately to maintain its crispness and freshness.

Ingredient Substitutions

If you don’t have baby carrots or red potatoes, you can use regular carrots cut into chunks and Yukon gold potatoes. For the dressing, Greek yogurt can replace mayonnaise for a lighter option. If you cannot find caraway seeds, fennel seeds provide a similar, though milder, flavor.

Serving Suggestions

Serve with a side of mustard or horseradish sauce for extra zing. A slice of crusty rustic bread or Irish soda bread makes a perfect accompaniment, soaking up the flavorful juices. A cold stout beer or a simple green salad rounds out the meal beautifully.

Enjoy this Instant Pot Corned Beef with Irish Coleslaw for a quick St. Patrick’s Day feast. It delivers tender meat and bright, crunchy slaw with minimal fuss.

Common Recipe Questions

→ How do I achieve tender corned beef in a pressure cooker?

Cook the brisket on high pressure for 45 minutes and allow a natural pressure release for about 10 minutes to ensure tenderness and juiciness.

→ What vegetables accompany the corned beef in this meal?

Baby red potatoes and baby carrots are seasoned and cooked alongside the brisket, absorbing rich flavors during cooking.

→ How is the Irish coleslaw prepared?

Red and green cabbage are finely shredded and tossed with a dressing made from mayonnaise, honey, olive oil, Dijon mustard, caraway seeds, and salt for a crisp and flavorful slaw.

→ Can the coleslaw be prepared ahead of time?

Yes, the coleslaw can be mixed and refrigerated ahead to allow flavors to meld and keep the cabbage crisp when served.

→ What seasoning adds distinctive taste to the corned beef?

The included spice packet along with smashed garlic cloves adds aromatic and savory layers to the brisket during pressure cooking.