Instant Pot Corned Beef

Here is a simple, no-fuss Instant Pot corned beef recipe you can cook any day.

introduction

This Instant Pot Corned Beef cooks fast and stays tender. It uses beef broth, spices, and a few vegetables. For another easy one-pot comfort meal, try this crockpot shepherd’s pie recipe.

why make this recipe

You get tender corned beef without long stove time. The Instant Pot saves hours. The vegetables cook well with the meat. The dish is simple and fills the plate.

how to make Instant Pot Corned Beef

Place the brisket in the pot, add the broth and spices, and pressure cook. Let the beef rest, then cook the vegetables. Slice and serve.

Ingredients :

2 pounds corned beef brisket, 4 cups beef broth, 1 onion, quartered, 4 cloves garlic, minced, 2 bay leaves, 1 teaspoon black peppercorns, 4 medium carrots, chopped, 4 medium potatoes, quartered, 2 tablespoons apple cider vinegar

Directions :

1. Place the corned beef brisket into the Instant Pot.
2. Add beef broth, onion, garlic, bay leaves, and peppercorns to the pot.
3. Secure the lid and set to cook on high pressure for 90 minutes.
4. Once cooking is complete, quickly release the pressure.
5. Remove the brisket and let it rest.
6. Add carrots and potatoes to the pot.
7. Secure the lid again and cook on high pressure for an additional 10 minutes.
8. Quick release pressure.
9. Slice the corned beef and serve with the cooked vegetables.

how to serve Instant Pot Corned Beef

Slice the beef against the grain. Serve with the cooked carrots and potatoes. Add a splash of the apple cider vinegar if you like a small tang. Serve hot.

how to store Instant Pot Corned Beef

Cool the meat and vegetables to room temperature. Put them in airtight containers. Store in the fridge for up to 4 days. For longer storage, freeze in freezer bags for up to 3 months. Thaw in the fridge before reheating.

tips to make Instant Pot Corned Beef

• Pat the brisket dry before placing it in the pot.
• Use the full 90 minutes for a tender result on tougher briskets.
• Let the meat rest 10–15 minutes before slicing.
• Slice thin against the grain for better texture.
• Add a small splash of the cooking liquid when reheating to keep meat moist.

variation (if any)

• Add cabbage wedges with the carrots and potatoes and cook for 5–7 minutes instead of 10.
• Use beer instead of some of the beef broth for a richer flavor.
• Add a tablespoon of brown sugar or mustard to the broth for a sweeter or tangy note.

FAQs

Q: Can I use a larger or smaller brisket?
A: Yes. Adjust cooking time if the brisket is much larger or smaller. Very thin cuts need less time.

Q: Do I need to trim fat from the brisket?
A: You can trim excess fat, but a thin fat layer adds flavor and helps keep the meat moist.

Q: Can I cook everything at once instead of removing the brisket?
A: You can, but the vegetables may overcook during the 90 minutes. Cooking them after the meat keeps them tender.

Q: How do I reheat leftovers?
A: Reheat gently in a pan with a little broth or in the oven covered with foil to keep it moist.

Instant Pot Corned Beef

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 100 minutes
• Total Time: 115 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Irish
• Diet: Non-Vegetarian

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Description

A simple, tender Instant Pot Corned Beef recipe that cooks quickly and pairs perfectly with vegetables.

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Ingredients

Scale 1x2x3x

• 2 pounds corned beef brisket
• 4 cups beef broth
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 4 medium carrots, chopped
• 4 medium potatoes, quartered
• 2 tablespoons apple cider vinegar

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Instructions

1. Place the corned beef brisket into the Instant Pot.
2. Add beef broth, onion, garlic, bay leaves, and peppercorns to the pot.
3. Secure the lid and set to cook on high pressure for 90 minutes.
4. Once cooking is complete, quickly release the pressure.
5. Remove the brisket and let it rest.
6. Add carrots and potatoes to the pot.
7. Secure the lid again and cook on high pressure for an additional 10 minutes.
8. Quick release pressure.
9. Slice the corned beef and serve with the cooked vegetables.

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Notes

For a richer flavor, add beer instead of some beef broth. Adjust cooking times for larger or smaller briskets.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg