Instant Pot Corned Beef

Why You’ll Love This Recipe

This method drastically cuts down cooking time while still delivering the classic taste and tenderness of corned beef. The Instant Pot locks in moisture and flavor, ensuring consistent results every time. It’s a hands-off approach that’s perfect for busy schedules, and you can cook the vegetables right in the same pot for an easy, complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• corned beef brisket with spice packet
• water or beef broth
• garlic cloves
• onion, quartered
• bay leaves
• black peppercorns
• carrots, cut into chunks
• potatoes, halved
• cabbage, cut into wedges

Directions

1. Place the trivet inside the Instant Pot and set the corned beef brisket on top, fat side up.
2. Sprinkle the spice packet over the brisket.
3. Add garlic, onion, bay leaves, and peppercorns around the meat.
4. Pour in water or beef broth until it reaches just below the top of the brisket.
5. Secure the lid and set the valve to sealing.
6. Cook on high pressure for 70 to 90 minutes, depending on the size of the brisket.
7. Allow a natural pressure release for about 15 to 20 minutes, then carefully release any remaining pressure.
8. Remove the brisket and set aside to rest.
9. Add carrots and potatoes to the pot, then cook on high pressure for 3 to 5 minutes.
10. Add cabbage and cook for an additional 2 to 3 minutes if desired.
11. Slice the corned beef against the grain and serve with the vegetables and some of the cooking liquid.

Servings and timing

This recipe serves about 6 to 8 people.

• Prep time: 10 minutes
• Cook time: 70 to 90 minutes
• Pressure release time: 15 to 20 minutes
• Total time: about 1 hour 45 minutes to 2 hours

Variations

For added flavor, include a splash of apple cider vinegar or a bit of mustard in the cooking liquid. You can also swap the vegetables for parsnips or turnips. If you prefer a slightly crispy exterior, place the cooked brisket under the broiler for a few minutes after pressure cooking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan with some of the cooking liquid to keep the meat moist, or microwave in short intervals. This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

FAQs

How long should I cook corned beef in the Instant Pot?

Typically 70 to 90 minutes on high pressure, depending on the size and thickness.

Do I need to use the trivet?

Yes, it helps keep the meat elevated and prevents it from sitting directly in the liquid.

Can I cook the vegetables at the same time?

It’s best to cook them after the meat to avoid overcooking.

Should I rinse the corned beef first?

Rinsing is optional but can help reduce excess saltiness.

How do I know when it’s done?

The meat should be fork-tender and easy to slice.

Can I use a different cut of meat?

Corned beef brisket is recommended for the best results.

What if my corned beef is tough?

It likely needs more cooking time; pressure cook it a bit longer.

Can I make this without vegetables?

Yes, you can cook just the meat and serve it with sides of your choice.

How do I slice corned beef properly?

Slice against the grain for the most tender texture.

Can I double the recipe?

Yes, as long as the meat fits in the Instant Pot and is properly submerged.

Conclusion

Instant Pot Corned Beef is a quick and reliable way to enjoy a classic dish with minimal effort. With tender meat, rich flavor, and perfectly cooked vegetables, it’s a convenient recipe that delivers satisfying results every time.

Instant Pot Corned Beef

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Instant Pot corned beef is tender, juicy, and packed with classic savory flavor in a fraction of the usual time. This easy pressure cooker method delivers perfectly cooked brisket with hearty vegetables for a complete meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 90 minutes
• Total Time: 2 hours
• Yield: 6-8 servings
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

• 3–4 lb corned beef brisket with spice packet
• 4 cups water or beef broth
• 4 garlic cloves
• 1 onion, quartered
• 2 bay leaves
• 1 tsp black peppercorns
• 4 carrots, cut into chunks
• 6 small potatoes, halved
• 1/2 head cabbage, cut into wedges

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Instructions

1. Place trivet in the Instant Pot and set corned beef on top, fat side up.
2. Sprinkle spice packet over the brisket.
3. Add garlic, onion, bay leaves, and peppercorns around the meat.
4. Pour in water or broth until just below the top of the brisket.
5. Secure lid and set valve to sealing.
6. Cook on high pressure for 70–90 minutes depending on size.
7. Allow natural pressure release for 15–20 minutes, then release remaining pressure.
8. Remove brisket and let rest.
9. Add carrots and potatoes to the pot and cook on high pressure for 3–5 minutes.
10. Add cabbage and cook for an additional 2–3 minutes if desired.
11. Slice brisket against the grain and serve with vegetables and broth.

Notes

• Rinse brisket before cooking to reduce saltiness if desired.
• Use natural release for more tender meat.
• Cook vegetables separately to avoid overcooking.
• Store leftovers in the refrigerator for up to 4 days.
• Reheat with cooking liquid to keep meat moist.

Nutrition

• Serving Size: 1 serving
• Calories: 410 kcal
• Sugar: 4 g
• Sodium: 940 mg
• Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 4 g
• Protein: 33 g
• Cholesterol: 95 mg