Below is an easy Instant Pot corned beef recipe you can make quickly.
introduction
This Instant Pot Corned Beef makes tender meat fast and saves time. For other slow-cooker dinner ideas, see the crockpot shepherd’s pie recipe for a filling meal idea.
why make this recipe
This recipe is fast, simple, and gives soft, flavorful corned beef. The Instant Pot cooks the brisket quicker than oven or stove. You get a tasty main dish with little hands-on time.
how to make Instant Pot Corned Beef
Prepare the ingredients, cook the brisket under high pressure, then let the pressure release and rest the meat. You can add vegetables near the end if you like. Slice the brisket against the grain and serve with sauce or mustard.
Ingredients :
- 2 cups water
- 1 ½ cups of apple cider
- 4 cloves garlic, minced
- 1 (3 lb) corned beef brisket with spice packet
Directions :
- Prepare the Ingredients: Pour the water and apple cider into the Instant Pot. Add the minced garlic and the spice packet from the brisket.
- Cook the Brisket: Place the brisket in the liquid. Lock the lid and set to high pressure for 70–90 minutes depending on thickness.
- Release Pressure & Rest: Let the pressure release naturally for 10–15 minutes, then quick-release remaining pressure. Remove the brisket and let it rest 10 minutes.
- Optional: Add Vegetables: If you want vegetables, add potatoes and carrots after cooking the meat and use the sauté or steam setting for 5–8 minutes until tender.
- Serve & Enjoy: Slice the brisket against the grain and serve with the juices or a mustard sauce.
how to serve Instant Pot Corned Beef
Slice thin across the grain. Serve with boiled potatoes, carrots, or cabbage. Try it on rye bread with mustard or make corned beef hash for breakfast.
how to store Instant Pot Corned Beef
Cool the meat to room temperature no more than two hours after cooking. Store in an airtight container in the fridge for 3–4 days. For longer storage, freeze up to 2–3 months. Thaw in the fridge before reheating.
tips to make Instant Pot Corned Beef
- Pat the brisket dry before searing if you want a browned crust.
- Use the spice packet that comes with the brisket for best flavor.
- Natural pressure release keeps the meat tender.
- Slice when slightly warm for neat slices.
- If sauce is thin, reduce it on sauté after removing the brisket.
variation (if any)
- Add a cup of beer instead of apple cider for a different flavor.
- Add cabbage wedges in the last 3–4 minutes of pressure cooking (use a quick steam after adding).
- Use extra garlic or a bay leaf for more aroma.
FAQs
Q: How long should I cook a 3 lb corned beef in the Instant Pot?
A: Cook 70–90 minutes at high pressure. Use 70 minutes for thinner cuts and up to 90 minutes for thicker brisket.
Q: Can I cook the vegetables with the meat from the start?
A: Vegetables can get too soft if cooked the full time. Add them after the meat cooks, or cook them a short time separately.
Q: Do I need to use apple cider?
A: No. You can use water, beef broth, or beer. Apple cider adds a mild sweet flavor.
Q: How do I make the meat more tender?
A: Let the Instant Pot release pressure naturally for 10–15 minutes before quick release. Also cook a bit longer if the meat is still firm.
Q: Can I freeze leftovers?
A: Yes. Slice or cube the meat, put it in airtight containers, and freeze for 2–3 months.
Instant Pot Corned Beef
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 100 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish
- Diet: Gluten Free
Description
This Instant Pot Corned Beef recipe delivers tender, flavorful meat quickly and easily.
Ingredients
- 2 cups water
- 1 ½ cups apple cider
- 4 cloves garlic, minced
- 1 (3 lb) corned beef brisket with spice packet
Instructions
- Prepare the ingredients: Pour the water and apple cider into the Instant Pot. Add the minced garlic and the spice packet from the brisket.
- Cook the brisket: Place the brisket in the liquid. Lock the lid and set to high pressure for 70–90 minutes depending on thickness.
- Release pressure & rest: Let the pressure release naturally for 10–15 minutes, then quick-release remaining pressure. Remove the brisket and let it rest for 10 minutes.
- Optional: Add vegetables: If you want vegetables, add potatoes and carrots after cooking the meat and use the sauté or steam setting for 5–8 minutes until tender.
- Serve & enjoy: Slice the brisket against the grain and serve with the juices or a mustard sauce.
Notes
Pat the brisket dry before searing for a browned crust. Use the spice packet for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 75mg
