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Instant Pot Corned Beef

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Instant Pot Corned Beef recipe—an irresistible fusion of tender meat, savory spices, and wholesome vegetables. Whether you’re preparing for a festive St. Patrick’s Day feast or simply craving a hearty meal, this dish promises to tantalize your taste buds and satisfy your hunger. With the magic of the Instant Pot, you can achieve succulent, melt-in-your-mouth corned beef in a fraction of the time, without compromising on flavor.

Instant Pot Beer Braised Corned Beef and Cabbage with Potatoes

Ingredients for Instant Pot Corned Beef

  • 1 Onion
  • 2 cloves garlic
  • 3 pounds of Corned Beef Brisket
  • 2 pounds potatoes
  • 1 cup carrots
  • 1 Cabbage
  • 16 oz Beer
Instant Pot Beer Braised Corned Beef and Cabbage with Potatoes

Instant Pot Corned Beef Recipe

  • Begin by layering sliced onions at the bottom of your Instant Pot. Next, carefully place the brisket on top of the onions, ensuring it fits snugly.
  • Evenly distribute the seasoning packet over the surface of the brisket for maximum flavor infusion.
  • Pour your choice of beer into the Instant Pot, ensuring it covers the brisket halfway.
  • Set the Instant Pot to Manual High-Pressure mode and cook for 90 minutes. Once done, perform a Quick Release to release the pressure.
  • Carefully remove the cooked brisket from the Instant Pot and set it aside to rest.
  • Now, it’s time to add the vegetables. Add potatoes, cabbage (cut into large chunks), and carrots directly into the flavorful juices left in the Instant Pot from the brisket.
  • Return the Instant Pot to Manual High-Pressure mode and cook the vegetables for 9 minutes. Afterward, perform a Quick Release to release the pressure.
  • Once done, remove the vegetables from the Instant Pot and serve them alongside the succulent corned beef for a hearty and satisfying meal. Enjoy!
Instant Pot Beer Braised Corned Beef and Cabbage with Potatoes

Tips & Tricks

  • Rinse the Brisket: Before cooking, rinse the corned beef brisket under cold water to remove excess brine and salt. This helps to reduce the saltiness of the final dish.
  • Use the Trivet: Placing the brisket on a trivet or rack above the liquid helps prevent it from becoming soggy during cooking and allows for more even cooking.
  • Add Flavorful Ingredients: Enhance the flavor of the corned beef by adding aromatics such as sliced onions, garlic, bay leaves, and whole peppercorns to the cooking liquid.
  • Customize the Seasoning: While the seasoning packet included with the corned beef is convenient, feel free to customize it with your favorite spices and herbs to suit your taste preferences.
  • Choose the Right Beer: Opt for a beer with a rich and robust flavor, such as a stout or ale, to add depth and complexity to the dish. However, you can also use beef broth or water if preferred.
  • Natural Release vs. Quick Release: Consider using a natural release for the brisket to allow for a more tender texture. However, if you’re short on time, a quick release is also acceptable.
  • Add Vegetables Carefully: When adding vegetables like potatoes, cabbage, and carrots to the Instant Pot, ensure they are cut into large chunks to prevent them from becoming mushy during cooking.
  • Layering Technique: Layer the vegetables on top of the brisket or place them in a steamer basket above the brisket to infuse them with flavor while preventing them from overcooking.
  • Check for Doneness: To ensure the corned beef is cooked to perfection, use a meat thermometer to check the internal temperature. It should register at least 145°F (63°C) for safe consumption.
  • Rest Before Slicing: Allow the cooked corned beef to rest for at least 10-15 minutes before slicing against the grain. This helps to retain the juices and ensures tender, flavorful slices.

FAQs about Corned Beef

The cooking time for corned beef in the Instant Pot varies depending on the size and thickness of the brisket. Generally, it takes about 90 minutes to cook corned beef on Manual High Pressure mode, followed by a natural or quick release.

It’s recommended to rinse the corned beef brisket under cold water before cooking to remove excess brine and salt. This helps to reduce the saltiness of the final dish.

Yes, you can cook vegetables such as potatoes, cabbage, and carrots along with the corned beef in the Instant Pot. Simply add them to the pot and ensure they are cut into large chunks to prevent overcooking.

You can use any type of beer with a rich and robust flavor, such as a stout or ale, to add depth and complexity to the dish. However, you can also use beef broth or water as a substitute.

Yes, you can use the seasoning packet included with the corned beef brisket when cooking it in the Instant Pot. However, feel free to customize the seasoning with your favorite spices and herbs to suit your taste preferences.

The corned beef is done cooking when it reaches an internal temperature of at least 145°F (63°C) on a meat thermometer. Additionally, the meat should be fork-tender and easily pull apart.

You can use either a natural release or quick release when cooking corned beef in the Instant Pot. A natural release allows for a more tender texture, while a quick release is faster and more convenient if you’re short on time and will be tough.

If you want to make Corned Beef and Cabbage in the Slow cooker be sure to check out The Magical Slow Cookers Corned Beef & Cabbage Recipe.

The beer will really add a ton of flavor to your corned beef, giving it that dark and rich flavor. If you use just water, it won't be as flavorful in the end. The Instant Pot really helps give the corned beef a nice tender and juicy texture so each bite will just pull apart and melt in your mouth. I am not the hugest fan of corned beef and cabbage, but those who did eat this gave rave reviews. Plus this dish offers a stunning presentation to wow your family and friends. The instant pot helps cook this traditional dish a lot quicker and really marries the flavors giving you a dish cooked perfectly.

Instant Pot Corned Beef

Yield: 6
Prep Time: 3 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 33 minutes

The Instant Pot really helps give the corned beef a nice tender and juicy texture so each bite will just pull apart and melt in your mouth.

Ingredients

  • 1 Onion
  • 2 cloves garlic
  • 3 pounds Corned Beef Brisket
  • 2 pounds potatoes
  • 1 cup carrots
  • 1 Cabbage
  • 16 oz Beer

Instructions

  1. Begin by layering sliced onions at the bottom of your Instant Pot. Next, carefully place the brisket on top of the onions, ensuring it fits snugly.
  2. Evenly distribute the seasoning packet over the surface of the brisket for maximum flavor infusion.
  3. Pour your choice of beer into the Instant Pot, ensuring it covers the brisket halfway.
  4. Set the Instant Pot to Manual High Pressure mode and cook for 90 minutes. Once done, perform a Quick Release to release the pressure.
  5. Carefully remove the cooked brisket from the Instant Pot and set it aside to rest.
  6. Now, it's time to add the vegetables. Add potatoes, cabbage (cut into large chunks), and carrots directly into the flavorful juices left in the Instant Pot from the brisket.
  7. Return the Instant Pot to Manual High Pressure mode and cook the vegetables for 9 minutes. Afterward, perform a Quick Release to release the pressure.
  8. Once done, remove the vegetables from the Instant Pot and serve them alongside the succulent corned beef for a hearty and satisfying meal. Enjoy!

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 512Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 144mgSodium: 87mgCarbohydrates: 24gFiber: 3gSugar: 2gProtein: 42g

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© Adventures of a Nurse
Cuisine: American / Category: Main Course

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Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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11 Comments

  1. You mentioned a “seasoning packet in the directions, but I didn’t see it listed in the ingredients. Can you let us know? I’d love to try this! Looks great!

    Reply

  3. I don’t see anything about the garlic – whole, minced, crushed — does it cook with the meat or the veggies then after cooked removed? Same goes for the carrots – sliced, chunks, diced? Assume that the potatoes stay whole, not peeled and chunked?

    Reply

  4. To clarify please, only 16 ounces of beer, no water or broth needed? I cooked mine using 3 cups beef broth and 1, 16 ounce Guinness. Way too much liquid, so let us know if this is better. Thanks!

    Reply

  6. Hi there,
    Is the 90 minutes for a brisket that is frozen or thawed? Can’t wait to try this!
    Thanks!

    Reply
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