Instant Pot Corned Beef is easy to make, tender, and delicious!
The Instant Pot cooks an entire corned beef and cabbage dinner to tender perfection in a fraction of the time (and all in one pot)!
Not only is corned beef brisket a star on St. Patrick’s Day, but it makes for a hearty entrée all year round!
Why We Love the Instant Pot
For years I’ve made CrockPot corned beef, and it comes out incredibly tender. This Instant Pot corned beef is just as delicious, but it cooks much faster!
- Sear and cook in just one pot; this means less mess and fewer dishes!
- Tough cust of meat like corned beef brisket or pot roast become melt-in-your-mouth tender.
- Meat cooks in a fraction of the time compared to a other methods like a slow cooker or on the stove top.
- An Instant Pot is so easy to use!
How to Make Instant Pot Corned Beef
This easy favorite is ready in a few simple steps! Using baby white and red potatoes means no peeling or chopping! Cut cabbage wedges or 2-inch chunks. Use either a point cut or flat cut brisket.
- Combine beer, beef broth, onion, and garlic in the pressure cooker (per recipe below).
- Add the corned beef on the trivet and cook on high pressure.
- Remove the corned beef from the Instant Pot and let it rest while the veggies cook.
- Slice the meat across the grain and serve with the veggies. Garnish with fresh parsley if desired.
How Long to Cook Instant Pot Corned Beef Cook a 2-3lb corned beef brisket for about 90 minutes.
Corned beef often comes with a spice packet that is to be added during cooking.
If your corned beef doesn’t have a packet, the spices may already be in the beef instead of in a separate packet. A corned beef spice packet can be substituted with about 1-2 tablespoons of pickling spices.
TIP: Resting the corned beef redistributes the juices keeping the meat tender. It’s okay to use frozen corned beef brisket, but remember to increase the cooking time. Since the cabbage, potatoes, and carrots are cooked while the corned beef rests, there is no risk of them overcooking!
The Best Beer To Use for Instant Pot Corned Beef
Use the beer you like to drink! Some darker beers can produce a bit of a bitter flavor in the cooking liquid but flavor the beef and veggies beautifully.
We like a dark beer like Guinness or Irish Stout for a deep savory flavor. If you simply don’t have any on hand, then use broth and a spoonful of brown sugar.
Serve Corned Beef With…
Since corned beef is a full meal deal on its own, keep the sides fairly simple. But definitely make some bread to soak up those delicious juices!
Leftover Corned Beef
More Ways to Cook Corned Beef
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Instant Pot Corned Beef
This easy one-pot recipe makes for a hearty entrée all year round, especially on those chilly winter days!
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
In a 6QT Instant Pot, combine water, beer, broth, onion, and garlic.
Add the trivet to the bottom of the pot and place the corned beef brisket with the *spice mixture, fat side up (if your corned beef doesn’t have a spice mixture, see the notes).
Close the lid and ensure the pressure release valve is in the sealed position. Cook on high pressure for 90 minutes.
Once the cooking time is done, release the pressure. Open the lid, remove the brisket, and place it on a plate to rest. Lightly tent with foil.
Leave about 1 cup of liquid in the Instant Pot. Add cabbage, potatoes, and carrots. Close the lid and set to high pressure for 5 minutes.
Quick-release pressure and remove the lids. Use tongs or a slotted spoon to transfer the vegetables to a serving plate. Top with butter or juices from the Instant Pot.
Slice corned beef across the grain and serve with vegetables.
Corned beef often comes with a seasoning packet to be added during cooking. If you don’t see a spice packet, sometimes the spices are already in the beef and the packet is not separate. A corned beef spice packet can be substituted with about 1 tablespoon or so of pickling spices. You can use all broth or all beer with the water. Darker beers can produce a slightly bitter flavor depending on the type/brand. I prefer baby potatoes because they hold their shape and don’t require peeling/chopping but you can use any potatoes. Russet potatoes will need to be peeled. Baby carrots will work in this recipe.
Calories: 416 | Carbohydrates: 23g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 1880mg | Potassium: 984mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5130IU | Vitamin C: 73mg | Calcium: 58mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Entree, Instant Pot, Main Course Cuisine American, Irish
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