Pressure Cooker Guinness Corned Beef with Cabbage, Potatoes & Carrots

All of the amazing flavors as my infamous crock pot Guinness corned beef done in just 93 minutes all thanks to the wonders of the pressure cooker!  Hands down the BEST Corned Beef  with Cabbage, Potatoes and Carrots recipe ever!

My Guinness Crock Pot Corned Beef and Cabbage recipe is one of the most iconic corned beef recipes on the web. Since posting it 4 years ago it’s been liked/tweeted/pinned/shared millions upon millions of times. Simply put, it’s amazing and it’s easy.  No browning, no nothing – just dump it in and walk away.  The only part where you actually had to do work on that is if you wanted to make the Guinness Reduction sauce. For this pressure cooker recipe I didn’t make the sauce only because I was exhausted from working on the flooring with Mr. Fantabulous.  But what I did do was save the liquid and put it in the fridge. I’m actually going to make another corned beef and use that liquid (once I reduce it) as almost a Guinness bbq sauce and make pulled Guinness corned beef.

Genius, huh? LOL

With St. Patrick’s day this Friday and so many of you having pressure cookers I had to share with you my pc version of this recipe. Honestly I don’t think I’ll ever make this  again in a crock pot. No way, this is so amazing!  And fast!  So here’s the dealio.  I had made my corned beef recipe in a pressure cooker a few times prior to this most recent recipe.  It was good buuuuuuuuuuut it wasn’t quite right.  Even though it used almost the same ingredients as the crock pot version it was missing something. Well the other day Mr. Fantabulous and his buddy were downstairs working on the flooring (it literally is never going to freaking end!) and I decided to put this in the crock pot for dinner.

…or so I thought.  Yeah I got side tracked with 37 other things and totally forgot to put it in.  So there is sat in the fridge… waiting. When I finally realized that I never started it I decided to put it in the pressure cooker and hope for the best.  I took my original recipe and studied the ingredients.  With pressure cooking you need at least a cup of liquid but nothing near what you would need for putting something in a crock pot. Next I reduced the brown sugar in it (slightly) and added the whole grain mustard to the cooking. Plus I left the veggies out (well not the onions) for main cooking. The first few times I made it I put them in the beginning and when the meat was done, the veggies were mush – eh, live and learn, right?

The other tidbit I did was I went with a natural release method on the pressure instead of a quick release.  That (and the whole grain) – those are the secrets behind this ridiculously tender meat!  The flavor was insane!  Now here’s the best part – know that head of cabbage, carrots and potatoes? Yeah.. into the pot they went (once I took the meat out to rest) and they were done in 3 minutes.  YES… 3 MINUTES to have tender soft carrots, potatoes and hello.. SOFT CABBAGE!!!  But OMG people the flavor!

Now his buddy didn’t get to eat this (and I’m secretly/not-so-secretly happy about this as it was more for me us) because even though it only took 93 minutes to make, he had to leave early.  So when he left I threw this into the pot and went to help the man on some flooring. When we finished the timer went off. I scooted him off to the shower and started finishing the meal (i.e, add the veggies). He came out to the kitchen, looking so worn and beat that I knew this would put a smile on his face.  I grabbed an ice cold Guinness from the fridge for him (Mt. Dew for me) and started carving the meat in front of him. He, of course, asked what it was and when I said it was my corned beef he immediately asked for the horseradish…

Crap… I didn’t have any.  Horseradish is something I do not like.  It’s too…bitey for me; as in it burns and I don’t like the taste.  And he, yeah he only eats it once a year or whenever I make corned beef. If I take that same corned beef and turn it into a Reuben then he will only eat mustard on it (yeah it’s weird). So I broke the news that I didn’t have any and got the scowl. I heard the “you have a veritable grocery store in this house and you don’t have that?  Gee I don’t know, I’m going to have to dock your pay!” LOL  I just laughed and handed him the bottle of whole grain dijon.

I got ‘the look’ and said “just try it, trust me on it”.  Now as I was carving it I couldn’t stop snacking on it. OMG it literally just melted in my mouth.  I honestly thought about not sharing it with him even though I was standing maybe 2′ away from him and carving the meat right in front of him.  The thought did cross my mind on how I could hide this from him and perform some jedi mind trick to make him forget that he ever saw this and crave a pb&j instead but then that whole morality thing set in and I shared…begrudgingly. LOL

He took his first bite and let out an actual moan.  Like an honest to goodness moan of delight.  Oh yeah, Mama done nailed this thing.  He raved over and over AND OVER about this. He inhaled his and everything on his plate then eyed up mine.  THEN…

yeah then…

then he saw the huge plate of meat I had in front on him that I carved up… damn it, why didn’t I hide it?  LOL I know I’m terrible.

and that’s when he start to ‘pick’ small pieces and finally said “OMG get this away from me before I eat the whole thing!”  I said “You do and you’ll get beat. We must SHARE this!”  We’ve had this every day for the past 3 days and after our last snack we have just enough for one plate left.  I’m thinking we may have to flip a quarter (I’ll let him flip it while I’m busy shoving the last bites in my mouth!). LOL I’m terrible I know but folks I’m telling you what, this hands down the BEST CORNED BEEF I HAVE EVER HAD IN MY LIFE… I mean EVER!

Now if you don’t have a pressure cooker yet, I would recommend any one of these as they are awesome and I use them:

For stove top go with: For Electric go with either : or

Pressure Cooker Guinness Corned Beef with Cabbage, Potatoes & Carrots


Serves: 4-6

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  • 3lb flat cut corned beef, patted dry
  • Pickling packet
  • 3 Tbl yellow mustard
  • 1 tbl whole grain mustard
  • 1/3 cup brown sugar
  • 1 14-16 ounce bottle of Guinness draught
  • 1 Tbl Worcestershire sauce
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup chopped onion
  • 1 head cabbage, cut in 1” wedges, core removed
  • 4 carrots, cut into 2-3” pieces
  • 6-8 red potatoes, skin on and cut in half
  1. In a bowl mix together the mustards and pickling packet.
  2. Place the corned beef, fat side up in your pressure cooker and the onions along the sides.
  3. Spread the mustard mixture over top of the fat on the corned beef and then pour the beer and Worcestershire sauce along the sides of the corned beef.
  4. Sprinkle the brown sugar, salt and pepper over top of the mustard.
  5. Place the lid on the pressure cooker and set it to High pressure for 90 minutes.
  6. When done, allow the pressure to release naturally.
  7. As soon as the pressure is all gone, immediately remove the lid and take out the corned beef, placing it on a plate and covering it loosely with foil. Set aside.
  8. Place the cabbage wedges, carrots and potatoes into the pressure cooker, close the lid and set to High pressure for 3 (if you like them super soft go with 4) minutes. When 3 minutes is done do a quick release on the pressure.
  9. Remove the vegetables from the pressure cooker with a slotted spoon.
  10. Reserve the liquid to make a Guinness gravy if desired . See notes for ingredients and instructions.
  11. Remove the foil from the corned beef and slice to desired thickness against the grain.
Guinness Reduction Gravy
Reserved Cooking Liquid, strained
1Tbl - 1/4 cup bown sugar (this depends on how sweet you like the sauce)
2 Tbl grainy mustard
1 Tbl Worcestershire sauce
1/4 cup water
1 tsp horseradish
1/2 tsp salt
1/2 tsp pepper
1/2 cup honey

1. Add all of the ingredients to your pressure cooker pot and bring to a boil using the saute function.
2. Cook until the mixture thickens and reduces by half. Depending on how powerful your pressure cooker is, this can take between 15-25 minutes.

Now if you’re fortunate enough to have leftovers, here are some of my FAVORITE recipes to use up that deliciousness!

Guinness Corned Beef Sliders

Ultimate Hot Guinness Reuben Dip

Guinness Reuben Pizza

The Quintessential Reuben

Guinness Reuben Cheesy Tart



48 Responses to “Pressure Cooker Guinness Corned Beef with Cabbage, Potatoes & Carrots”

  • Charlotte Hake says:

    I have been looking for a GOOD corned beef recipe to fix in the pressure cooker. I have a Fagor stove top pressure cooker which I think will do very well. Anxious to try your recipe. Sounds GREAT! Thank you! Gramma C.

    • TKWAdmin says:

      Hi Gramma C!

      You got this! I absolutely love this recipe and that reduction sauce is AMAZING. I’m anxious to hear your thoughts on it!

      Best Kitchen Wishes!

  • Charlie says:

    I am not a beer drinker and I can not buy one bottle of the Guinness or anything similar. Can another brand of beer be used or beef broth?

    • TKWAdmin says:

      Hi Charlie!

      I’m with you; not a beer drinker either. It works I. This recipe though. You can use beef broth or another Draught-style beer,

      Best Kitchen Wishes!

      • Jared says:

        You don’t really taste the Guinness, which was good in my case. I cooked for my Mormon sister and my mother (who can’t stand beer). One recipe was done with broth and apple juice and the other was this recipe.

        This recipe was the hands-down winner with my family. Next year, I’m only doing this recipe.

        Also, the reduction gravy was incredible! Well worth the effort! It was a bit late to the dinner table so we didn’t enjoy it with the corned beef but used it for dipping soda bread instead.

        • TKWAdmin says:

          I’m with your Mom and sister. I seriously can’t stand beer say in a glass but when you cook with it or if you reduce it and bake with it (FYI it’s AMAZING in brownies and chocolate cake) it adds such an amazing depth of flavor. So happy you all loved it! Thank you so much!

          Best Kitchen Wishes!

  • steve says:


    I didn’t see any additional liquids to add to pressure cooker? Other recipes add 2-4 cups of water or broth. When reading instructions from pressure cooker they instruct to add 2-4 cups of water? Please clarify.


    • TKWAdmin says:

      Hi Steve,

      The liquid comes from the beer which is almost 2 cups. You’re not poaching nor boiling the corned beef but rather pressure steaming it. I’ve been making it this way for years and have never needed to add more liquid.

      Happy St.Patrick’s Day and Best Kitchen Wishes!

      • Phil says:

        I followed the recipe and used a stove top on high for 90 minutes and the crap out of our pressure cooker. When I finally opened the cooker, absolutely no liquid was left. Anyone have success with a stove top cooker? Trying to figure out where I went wrong.

        • TKWAdmin says:

          Hi Phil,

          So two things can cause this:
          1. The lid wasn’t sealed fully or the valve wasn’t closed all the way. Not knowing what model you have, definitely check the ring seal (if you have one). Or…
          2. On my stovetop one I actually have to adjust the heat to not high in order to keep high pressure. Mine has a sensor (led display) that indicates if the heat is too high. Perhaps the heat was too high.

          For the cut of beef (size) and the ~2 cups of beer, you should had a good bit of liquid left.

          Best Kitchen Wishes!

  • Jason says:

    Would the cook time on this recipe be different on a stovetop pressure cooker?

    • TKWAdmin says:

      Hi Jason!

      I have a stove top pressure cooker as well and the cook time is pretty much the same. Now that one though I don’t measure ‘pressure’ but rather it has a high/low/timer functionality similar to how the electric ones are.

      Best Kitchen Wishes!

  • Mary Moss says:

    What if my corned beef didn’t come with the pickling packet??

    • TKWAdmin says:

      Hi Mary,

      I’m not at home and I don’t remember my exact pickling spice recipe. Typically you want 1-2 Tbl of mixture to your corned beef. I know they sell pre-made ones in the store (McCormick).

      Best Kitchen Wishes!

  • Michael says:

    Oh dear TKW my Irish eyes are smiling for sure on this recipe! It was absolutely amazing! I made a monster this year – 5 pounds. I pressure cooked for 95 minutes then did the natural release. It was AMAZING! Super fall apart and a family favorite!

    Thank you yet again for a fabulous recipe!

  • Beth says:

    Looking forward to making this for Saint Patrick’s Day this year. I have always done mine in the Crock-Pot and just got the Instant Pot ULTRA 60. Everything I’ve made so far with it has been amazing, in fact my said if the corned beef turns out, I should just get rid of the Crock-Pot. Question is the yellow mustard dry, or prepared? I don’t usually stock prepared yellow mustard in my pantry.

  • Debbie says:

    It’s that time of the year again to make this corned beef recipe. Can’t wait! Our group is doing the 5K FoamFest in the morning the heading over for dinner with this great recipe, along with Jameson shots and car bombs. Gonna be a great day!!

    • TKWAdmin says:

      Oh awesome! Good luck on your 5K!!! Wait…. you mean if I run I get this recipe, Jameson and car bombs??? Wait for me! I’m grabbing my sneakers!!! 🙂

      Best Kitchen Wishes!

  • Terry says:

    do you mix the spice package with mustard or sprinkle it on top with brown sugar? Shouldn’t really matter but you say to do both so Iwas just wondering. Thanks. Can’t wait to try this tomorrow.

    • TKWAdmin says:

      Hi Terry,

      You mix it in with the mustard. I saw where I had it listed twice in the instructions; I’ve since fixed it. It honestly doesn’t matter but I just always put it with the mustard.

      Best Kitchen Wishes!

  • Becky says:

    This is the best corned beef recipe I have ever made–and soooo easy! My husband is the corned beef lover in the family, and he loved it. Thanks for the amazing recipe. I am keeping it forever!

  • Kristin Forsberg says:

    Just a little trouble finding the sauce recipe. Loved everything else. Thanks!! Kristin

  • Debbie Long says:

    OK, I made this recipe on Friday for St. Patty’s Day, but did it in the Crockpot. OMG…this is the BEST I have ever had. The sauce from the drippings took over an hour to reduce, but when it did, it was the smoothest, richest, most delectable sauce I have ever had. Even better than balsamic reduction sauces.

    We were pouring the sauce over the potatoes, carrots, cabbage, and even the Irish Soda Bread. Yesterday, I brought some of the leftovers to work and the smell, when I microwaved it, had everyone running into my office to see what it was. The sauce was literally so good, I used my finger to swish out what was left in the bowl so I could suck it off my fingers. The beef was falling apart it was so tender!

    My hubby was jealous because I didn’t send any with him yesterday, so this morning, I lovingly made up a container full, smothered with more leftover sauce, and sent him packing with a lunch care packet. I am sure he is going to have the same response when he heats it up today!

    Keep up the GREAT work! Looking forward to trying many more great recipes.

    • TKWAdmin says:

      WOO HOO! Thank you so much Debbie! I’m so happy that you loved it as much as I do. Yeah the sauce, honestly it depends on how much water content is in the corned beef. If it has more water it will take longer to thicken. That sauce… OMG it’s my favorite! I’ll purposely make this recipe (without the veggies) and shred the meat and use the sauce on a pizza crust with the meat. You want to talk insane! Side note, if you do this… make like 7 as everyone is going to want their own!

      Best Kitchen Wishes!

      • Debbie long says:

        My hubby has three “work wives”. he took the leftovers to them and within 15 minutes all three had to either call or text me for the recipe. I sent them the recipe plus the link to your blog. You’re following is going to get bigger!

  • Liz says:

    When do we use the salt and black pepper listed in the ingredients?

  • Patti Flo says:

    This Guinness Corned Beef was amazing. Big hit for our St. Patrick’s day feast.

  • Liz says:

    Another question..does the brown sugar make it taste really sweet? And wondering if I can use spicy mustard i have on hand instead of having to buy whole grain mustard just for a tablespoon…

    • TKWAdmin says:

      Hi Liz,

      No the brown sugar balances out the tang from the mustard and the bitterness from the beer. You can always use a tad less if you wish. You can use the spicy mustard but I would watch how much you use as you don’t want the spiciness to overpower the dish. The whole grain has an acidic twist that balances out the dish.

      Best Kitchen Wishes!

  • Bonnie says:

    Did you put the meat on the trivet to cook it?

  • Kayla says:

    Made this tonight and wow this was amazing! I absolutely LOVED it! Absolute best corned beef I’ve ever had!

    Thank you for another amazing recipe!

    • TKWAdmin says:

      Yeah! I’m so thrilled that you loved it! Thank you so much! This is definitely my go-to corned beef recipe!

      Best Kitchen Wishes!

  • KarenB says:

    Hey Lori. Did you make a reduction sauce with the PC version too? I don’t see it, except for on the crock pot version. As you can probably tell, I am at the natural pressure release timing now. Lol.

    • TKWAdmin says:

      Hey hon 🙂

      No I didn’t. I even commented on the post. By the time this was done I was exhausted with doing the flooring. Since I re-arranged the ingredients around a bit to make the reduction sauce, simply take the leftover liquid, add about 3Tbl – 1/4 cup of brown sugar (or honey), 1/2 tsp salt and pepper and bring it to a boil (just use the browning function on your PC). Let that reduce by half until it coats the back of a spoon (or thicker if you like a more gravy-type sauce). On the stove this took about 35 minutes. In a PC browning function it should take about maybe 20. I just honestly ran out of time and when I went to make it the next day (I saved my liquid) we had already eaten about 1/2 of the corned beef. I literally have that liquid now in the freezer.

      So when I go to make another one of these I’ll literally use that liquid in my pressure cooker (more flavor) and only add maybe a little more beer and mustard to the mix.

      Best Kitchen Wishes!

  • Tim says:

    I just made this and the amount of beer wasn’t enough. Had to stop the cooking at the 60 minute mark because it was smoking. Opened it and the corned beef is fine but all of the onions are severely burned and stuck to the pan!!!!

    • KarenB says:

      My beer bottles were 12 oz and so I opened two and used 1 1/2 bottles and it just came to the top of my roast. No problem here with that. And I HATE BEER and even had to use a real lane at the grocery store to buy it as you can’t do self check with booze in the cart. Lol

    • TKWAdmin says:

      Hey Tim,

      Hmmm… for a 3lb flat corned beef you only need a 14-16 ounce bottle of Guinness. How big is your pressure cooker? Did you use gas (stovetop) or electric? The one I used was a 6qrt one and the liquid came up almost to the top of the pressure cooker. The only way it would have ran out of liquid is if you didn’t have a full seal for pressure. I’ve made this about 15 times using the same recipe and have never had it run out of liquid.

      Best Kitchen Wishes!

  • Liz says:

    If mine is 5 lb, how much do I need to increase the time by?

    • TKWAdmin says:

      Hi Liz I would go maybe 95 minutes. You can always under cook it (if after 90 minutes it’s still slightly tough you can cook it for another 5 min or so under pressure) than over cook it. You can’t fix the latter. I haven’t tested 5 pounds (that’s my next one) but I would think 95 should suffice.

      Best Kitchen Wishes!

      • Rosanne says:

        I am confused as to why if a 3 lb corned beef takes 90 minutes to cook why did you tell Liz that a 5 lb is only 5 additional minutes? That confused me a bit. Thanks and I can’t WAIT to try this recipe!

        • Michael says:

          I just made a 5 pound one and cooked it for 95 minutes. It came out perfectly. Read the instructions – you cook for 95, add the vegetables in and cook for another 3-4 minutes (you’re leaving the corned beef in) then you’re letting it do a natural release. So you’re still “cooking” it another 15-20 minutes with the addition of the veggies as well as the natural release.

          This is my favorite recipe ever!

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