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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.

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

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

Find it online: https://thefamilycooking.com/instant-pot-corned-beef/