Delicious Instant Pot corned beef served with vegetables

Instant Pot Corned Beef

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Why Make This Recipe

Instant Pot Corned Beef is a delicious and easy dish that warms the heart and satisfies the hunger. Cooking corned beef in an Instant Pot makes it tender and flavorful in a fraction of the time compared to traditional methods. You can enjoy a classic meal any day of the week, not just on St. Patrick’s Day. Plus, the one-pot method saves time on clean-up!

How to Make Instant Pot Corned Beef

Ingredients:

  • 1 small yellow onion, sliced
  • 4 cloves garlic, peeled and lightly smashed
  • 2 tablespoons pickling spice
  • 2-1/2 cups water
  • 4 pound corned beef brisket, rinsed
  • 12 ounces lager-style beer
  • 1 pound tiny potatoes
  • 1 head cabbage, cut into wedges
  • 1 pound baby carrots
  • 1 tablespoon chopped fresh parsley, for garnish
  • 2 tablespoons unsalted butter, melted (optional)
  • Grainy mustard or horseradish sauce, for serving (optional)

Directions:

  1. Start by combining the sliced onion, smashed garlic, pickling spice, and water in the Instant Pot.
  2. Place the corned beef brisket, fat side up, on a rack over the onions. Pour the beer over the brisket.
  3. Seal the Instant Pot and cook on HIGH pressure for 85 minutes.
  4. Once done, let the pressure release naturally for 20 minutes, then manually release the remaining pressure.
  5. Remove the brisket and cover it to keep warm.
  6. Strain the cooking liquid, return 1-1/2 cups back to the pot, and add the potatoes, carrots, and cabbage.
  7. Seal the pot again and cook on HIGH pressure for 3-4 minutes. Then, perform a quick release to vent the steam.
  8. Slice the corned beef and serve it with the reserved cooking liquid. Garnish with parsley and drizzle with melted butter if desired.

How to Serve Instant Pot Corned Beef

Serve the corned beef with the veggies on a large platter. Drizzle some of the reserved cooking liquid over the meat and vegetables for extra flavor. You can also offer grainy mustard or horseradish sauce on the side for those who prefer a little kick with their meal.

How to Store Instant Pot Corned Beef

Store any leftovers in an airtight container in the refrigerator. It’s best to keep the corned beef and vegetables separate when storing. The corned beef will last for up to 4 days in the fridge. You can also freeze the cooked corned beef for up to 3 months. Make sure to wrap it well to prevent freezer burn.

Tips to Make Instant Pot Corned Beef

  • For even more flavor, let the corned beef sit in the marinade overnight before cooking.
  • If you want extra tender beef, cook for a bit longer or let it rest for some time in the pot before slicing.
  • Try adding other vegetables like turnips or parsnips for variety.

Variations

You can switch up the beer in this recipe with a non-alcoholic beer or broth if you prefer. Additionally, to create a spicy version, add some sliced jalapeños or red pepper flakes to the cooking liquid.

FAQs

  1. Can I use frozen corned beef?

    • Yes, you can cook frozen corned beef in your Instant Pot. Just add a few extra minutes to the cooking time.

  2. How do I know when the corned beef is done?

    • The corned beef should be fork-tender and easily sliced. You can also check with a meat thermometer; it should read at least 190°F for optimum tenderness.

  3. Can I make this recipe ahead of time?

    • Absolutely! You can prepare the corned beef a day in advance, then simply reheat it before serving. The flavors will improve overnight.

Instant Pot Corned Beef

A delicious and easy Instant Pot Corned Beef recipe that is tender and flavorful, perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds corned beef brisket, rinsed
  • 1 small yellow onion, sliced
  • 4 cloves garlic, peeled and lightly smashed
  • 2 tablespoons pickling spice
  • 2.5 cups water
  • 12 ounces lager-style beer
  • 1 pound tiny potatoes
  • 1 head cabbage, cut into wedges
  • 1 pound baby carrots
  • 1 tablespoon chopped fresh parsley, for garnish
  • 2 tablespoons unsalted butter, melted (optional)
  • to taste grainy mustard or horseradish sauce, for serving (optional)

Method
 

Preparation
  1. Combine the sliced onion, smashed garlic, pickling spice, and water in the Instant Pot.
  2. Place the corned beef brisket, fat side up, on a rack over the onions. Pour the beer over the brisket.
Cooking
  1. Seal the Instant Pot and cook on HIGH pressure for 85 minutes.
  2. Once done, let the pressure release naturally for 20 minutes, then manually release the remaining pressure.
  3. Remove the brisket and cover it to keep warm.
  4. Strain the cooking liquid, return 1-1/2 cups back to the pot, and add the potatoes, carrots, and cabbage.
  5. Seal the pot again and cook on HIGH pressure for 3-4 minutes. Then, perform a quick release to vent the steam.
Serving
  1. Slice the corned beef and serve it with the reserved cooking liquid. Garnish with parsley and drizzle with melted butter if desired.

Notes

For extra flavor, let the corned beef sit in the marinade overnight. For tender beef, cook longer or let it rest before slicing. Add other vegetables like turnips or parsnips for variety.