sliced low carb instant pot corned beef and cabbage with carrots

Low Carb Corned Beef & Cabbage (Instant Pot)

This Low Carb Keto Corned Beef and Cabbage is easy to make and cooks quickly and effortlessly in a pressure cooker. Get tons of flavor and tender, fall-apart beef with this no-beer corned beef recipe. A St. Patrick’s Day favorite, this simple corned beef recipe can be enjoyed year-round.

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Best Instant Pot Corned Beef & Cabbage Recipe- Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

Two slices of keto corned beef with cabbage, cauliflower colcannon and carrots on a white plate

I’m sure I’ll get some flack for saying this, but Corned Beef and Cabbage, not really Irish. Stemming from a 19th-century Irish-immigrant adaptation of bacon and cabbage, corned beef became popular simply because bacon was not readily available or affordable at that time. Given the fact that Ireland is well, and island, beef was incredibly expensive, so this is not a traditional dish. But it stuck in America, so come St. Patrick’s Day, every grocery store is flooded with corned beef. 

Fun fact:  Corned beef gets its name from the salt-curing process where “corns”, or large-grained salt, is used to brine the meat.

Admittedly, our family comes from Irish roots, and I love corned beef. I make it every year in March, and always look forward to it. But I really hate waiting around for it to braise in the spice and herb mixture. Furthermore, what the heck is actually in that little spice packet that comes with your meat? I was tired of guessing, so I made my own pickling blend. Plus, using my Instant Pot speeds up the process and makes this Keto Corned Beef and Cabbage almost effortless.

Now you can spend more time eating, and less time waiting around. Combine this Low Carb Corned Beef recipe with my Cauliflower Colcannon or Low Carb Irish Soda Bread, and you’ve got the perfect keto-friendly meal for St. Patrick’s Day.

low carb corned beef and cabbage on a plate with carrots and cauliflower colcannon

How to Make Keto Corned Beef & Cabbage in an Instant Pot


  • 3-pound corned beef brisket
  • Yellow onion
  • Garlic
  • Whole peppercorns
  • Allspice berries
  • Whole coriander seeds
  • Anise seed
  • Crushed red pepper flakes
  • Bay leaf
  • Green cabbage
  • Carrots (optional)
  • Flat-leaf parsley (optional, for garnish)

Pressure Cooker Corned Beef Without Beer Tips & Tricks

When making the pickling spice blend, don’t skip toasting the spices. Sure, it is an extra step, but heating the spices aids in releasing flavors and oils. Shake the pan occasionally to prevent burning as you toast the spices over medium low heat for 3-5 minutes. You’ll know the spices are toasted when you can smell the aroma. After toasting, add to a small food processor or spice mill and pulse to grind just a little to unlock the oils further.

Rinse your corned beef before cooking. You won’t be able to control the salt level of the pre-brined brisket that you purchase from the store unless you opt to brine yourself. After removing the brisket from the plastic wrapping, rinse under cold water. This step will wash off excess salt. You can also throw away the pickling spice packet that is provided.

a white serving platter with sliced keto corned beef and cabbage

Adjust cook time based on brisket weight. For this recipe, I used a 3 pound corned beef, cooked for 70 minutes on high pressure with a 20 minute natural release. The meat is fork-tender without falling apart, and is still sliceable. Instant Pot suggests 20 minutes per pound of meat. Adjust up or down on the cook time based on the size of your brisket.

Serving Keto Instant Pot Corned Beef

Once the corned beef is fully cooked, remove it from the pot. I will place the beef on a baking tray and drizzle it with some of the braising liquid while I finish making the vegetables or any other side dishes. Cover with foil until you are ready to serve.

When it’s time to eat, slice the brisket against the grain in ¼ inch slices, or larger if you prefer. Arrange on a serving plate and layer your cabbage and carrots (if you eat them on your diet) alongside. Sprinkle with chopped parsley. 

I will also put out a small bowl of whole grain mustard to add a dollop or two on top of the slices of brisket. 

What Low Carb Side Dish to Serve with Corned Beef

Traditionally, a corned beef dinner is served with cabbage, potatoes, and carrots. Quickly cooking cabbage and carrots in your instant pot is a fast way to enjoy an easy vegetable on the side. 

After removing the corned beef from your instant pot, strain the braising liquid, removing the pickling spices and herbs. Return the liquid to the pot. Add cabbage and carrots. Set the instant pot to pressure cook for 2 minutes and immediately release the pressure afterwards. If you use a slow cooker, add those vegetables in for the last hour of cooking. Remove with a slotted spoon and serve alongside the corned beef.

a white serving dish with cauliflower colcannon and a platter of corned beef and cabbage
Serve this Low Carb Instant Pot Corned Beef and Cabbage with a side of Cauliflower Colcannon.

However, there are other low carb keto side dishes you can enjoy with corned beef. If you haven’t had Cauliflower Colcannon, this is a wonderful way to enjoy a low carb adaptation of the traditional Irish side dish. I also serve corned beef with a slice of my Low Carb Irish Soda Bread. Don’t forget to top it with Irish butter!

Other Low Carb Keto Instant Pot Dinner Recipes you’ll love

sliced instant pot corned beef and cabbage on a serving platter
Yield: 6

Low Carb Instant Pot Corned Beef & Cabbage

Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes

This Low Carb Keto Corned Beef and Cabbage is easy to make and cooks quickly and effortlessly in a pressure cooker. Get tons of flavor and tender, fall-apart beef with this no-beer corned beef recipe.


  • 3-pound corned beef brisket
  • 1/2 yellow onion
  • 3 garlic cloves
  • 1 tsp whole peppercorns
  • 1 tsp allspice berries
  • 1 tsp whole coriander seeds
  • 1/2 tsp anise seed
  • 1/8 tsp crushed red pepper flakes
  • 1 bay leaf
  • 2 1/2 cups water
  • 1 medium head green cabbage, cored and quartered
  • 4 carrots, peeled and cut into 1 inch slices (optional)
  • Flat-leaf parsley, chopped (optional, for garnish)


Remove corned beef brisket from package and rinse under cold water to remove excess brine solution. Set in pressure cooker pot. Top with sliced yellow onion and smashed garlic cloves.

Make spice blend. Toss peppercorns, allspice, coriander, and anise in a small dry skillet over medium low heat until lightly toasted. Pour contents into a small food processor or spice mill and pulse several times until seeds and peppercorns are cracked. Add red pepper flakes and torn bay leaf. Sprinkle spice blend on top of corned beef. Add water.

Seal the lid and set pressure cooker to high and the timer for 70 minutes. Let pressure fall naturally for 20 minutes and then manually release. Removed corned beef and set on a baking tray. Drizzle with 1/4 cup of the braising liquid and cover with foil to keep warm.

Strain braising liquid and remove the solids. Return 1 cup of liquid the pressure cooker. Add cabbage and carrots (if using). Seal lid and set pressure cooker to high for 2 minutes. Quick release the pressure valve. Remove vegetables and place on a serving platter.

Slice corned beef against the grain in 1/4 inch slices. Arrange on the serving platter. Sprinkle with chopped parsley. Serve immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 619Total Fat: 42gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 133mgSodium: 176mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 4gSugar: 2gProtein: 35g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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