why make this recipe
This Instant Pot corned beef recipe is quick, simple, and tender. It saves time compared to slow cooking. You get a flavorful broth and soft vegetables in one pot. It is great for weeknight dinners or special days.
introduction
This guide shows clear steps to make a juicy Instant Pot corned beef brisket like a pro. The directions are simple and use easy ingredients. If you like easy baked breakfasts too, try a brioche French toast casserole recipe for a good side or next meal.
how to make Instant Pot Corned Beef Recipe
Follow the recipe steps below. Rinse and trim the brisket, set it on the trivet, and add the spice packet, broth, and optional beer. Pressure cook the meat, rest it, then cook the vegetables in the same pot. Slice the beef thinly against the grain and serve with the vegetables and some broth.
Ingredients :
- 4 lbs corned beef brisket (with spice packet)
- 4 cups beef broth
- 8 small potatoes, halved
- 4 carrots, cut into chunks
- 1 small head green cabbage, cut into wedges
- 4 garlic cloves, peeled
- 1 tsp whole peppercorns
- Optional: 1 cup Irish stout or beer
Directions :
Rinse the corned beef brisket under cold water and pat dry, trimming excess fat but leaving about 1/4 inch for flavor. Place the trivet in your Instant Pot and set the brisket on top, fat side up. Sprinkle the included spice packet or your own mix over the meat. Pour beef broth and optional beer around the brisket, then add garlic cloves and peppercorns to the liquid. Seal the Instant Pot lid, set the valve to “sealing,” and cook on high pressure for 80-90 minutes for a 3-4 lb brisket. Allow natural pressure release for 15-20 minutes for the most tender results. Remove the brisket and let it rest. Add potatoes and carrots to the pot, seal, and cook on high pressure for 5 minutes; quick release, then add cabbage and cook for 3 more minutes. Slice the corned beef thinly against the grain and serve with vegetables and a ladle of the flavorful broth. Enjoy!
how to serve Instant Pot Corned Beef Recipe
Slice the brisket thin across the grain. Place slices on a platter and add the cooked potatoes, carrots, and cabbage. Spoon some of the cooking broth over the meat for extra flavor. Serve with mustard or horseradish on the side and warm bread if you like.
how to store Instant Pot Corned Beef Recipe
Cool the meat and vegetables to room temperature before storing. Place in airtight containers. Refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently in a pan or in the oven covered with foil.
tips to make Instant Pot Corned Beef Recipe
- Rinse the brisket well to remove excess salt from the curing liquid.
- Leave about 1/4 inch fat for flavor and to keep the meat moist.
- Let the meat rest 10-15 minutes before slicing to keep juices inside.
- Slice against the grain for tender bites.
- Use natural pressure release for the meat to get the best texture.
variation (if any)
- Add a couple of bay leaves or a stick of cinnamon to the cooking liquid for a subtle aroma.
- Swap beef broth for chicken broth if needed.
- Use different vegetables like parsnips or turnips if you prefer.
- For a lighter version, trim more fat but watch for slightly drier meat.
FAQs
Q: How do I know when the corned beef is done?
A: The beef is done when it is fork-tender and the internal texture is soft. For a 3-4 lb brisket, 80–90 minutes on high pressure with 15–20 minutes natural release works well.
Q: Can I cook a frozen corned beef in the Instant Pot?
A: Yes, but add about 50% more cooking time. Also allow extra time for the pot to come to pressure.
Q: Can I skip the beer?
A: Yes. The beer adds flavor but you can use all beef broth and still get great results.
Q: Can I reheat leftovers without drying them out?
A: Reheat gently in a covered pan with a splash of the cooking broth or water. You can also microwave in short bursts with a cover to keep moisture.
Q: Do I need to use the spice packet?
A: You can use the packet or your own mix of mustard seeds, coriander, and bay leaf. The packet is convenient and tastes good.
Instant Pot Corned Beef
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish
- Diet: None
Description
A quick and simple method for preparing tender, flavorful corned beef with vegetables in the Instant Pot.
Ingredients
- 4 lbs corned beef brisket (with spice packet)
- 4 cups beef broth
- 8 small potatoes, halved
- 4 carrots, cut into chunks
- 1 small head green cabbage, cut into wedges
- 4 garlic cloves, peeled
- 1 tsp whole peppercorns
- Optional: 1 cup Irish stout or beer
Instructions
- Rinse the corned beef brisket under cold water and pat dry, trimming excess fat but leaving about 1/4 inch for flavor.
- Place the trivet in your Instant Pot and set the brisket on top, fat side up.
- Sprinkle the included spice packet or your own mix over the meat.
- Pour beef broth and optional beer around the brisket, then add garlic cloves and peppercorns to the liquid.
- Seal the Instant Pot lid, set the valve to “sealing,” and cook on high pressure for 80-90 minutes for a 3-4 lb brisket.
- Allow natural pressure release for 15-20 minutes for the most tender results.
- Remove the brisket and let it rest.
- Add potatoes and carrots to the pot, seal, and cook on high pressure for 5 minutes; quick release, then add cabbage and cook for 3 more minutes.
- Slice the corned beef thinly against the grain and serve with vegetables and a ladle of the flavorful broth.
Notes
Reheat leftovers gently to avoid drying out. Use natural pressure release for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 1500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
