This Instant Pot Corned Beef makes a cozy, complete dinner with tender, sliceable beef and perfectly cooked veggies in under 2 hours. It’s a one-pot, classic comfort meal with an easy, hands-off method that turns out juicy every time.
- Flavor: Savory corned beef with that signature pickling-spice flavor, gently mellowed with beer and broth, served alongside potatoes, carrots, and buttery cabbage.
- Recommended Tools: A 6-quart Instant Pot, a trivet, and a pair of tongs or a slotted spoon make this recipe effortless.
- Serving Suggestions: This is great with mustard or horseradish sauce. Â
- Leftovers: This is one of those go-to winter comfort dinners, and the leftovers make easy, satisfying lunches all week long. They are great for Reuben sandwiches, corned beef hash, and baked Reuben-style casseroles.
Ingredients That Make it Work
- Beer: Choose a mild lager. A darker beer can taste slightly bitter after pressure cooking. No beer? No problem. Replace it with additional broth or a mix of broth and water.
- Broth: For a deeper flavor, use beef broth. For a lower sodium content, use water or a low-sodium beef broth.
- Beef: Use either a point cut (fattier and more tender) or a flat cut (easy to slice) brisket. If very salty, give it a quick rinse and pat dry. If it comes with the spice packet, add it on top so it seasons the beef as it cooks.
- Spice Packet Substitute: If your corned beef doesn’t have a packet, replace it with about 1 tablespoon of pickling spice.
- Vegetables: Waxy potatoes hold their shape and don’t need peeling (russets can get a bit crumbly), while chunky-cut carrots keep their texture instead of turning soft. Add the green cabbage after the beef cooks and cut it into wedges or large pieces so it stays tender-crisp.
- Variations: Add parsnips, turnips, or rutabaga along with the potatoes and carrots for extra heartiness.
The One Pot Game Plan
- Combine beer, beef broth, onion, and garlic in the Instant Pot (full recipe below).
- Add the corned beef to the Instant Pot on the trivet. Sprinkle with seasoning. Cook.
- Remove the corned beef. Add veggies and cook.
- Slice the meat across the grain and serve with the veggies.
Storing and Reheating Leftovers
Store leftover corned beef (and a little cooking liquid) and vegetables separately in airtight containers in the refrigerator for 4 days.
Freeze the corned beef with a little cooking liquid in a freezer bag or container for up to 3 months.
Reheat with a splash of broth or cooking liquid in a covered skillet or microwave at reduced power to prevent drying.
Cozy St. Patrick Day Spread
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In a 6-quart Instant Pot, combine water, beer, broth, onion, and garlic.
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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).
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Close the lid and ensure the pressure release valve is in the sealed position. Cook on high pressure for 90 minutes.
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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.
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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.
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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.
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Slice corned beef across the grain and serve with vegetables.
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.
Keep leftover beef and vegetables separately in airtight containers in the refrigerator for 4 days and in the freezer for 3 months.Â
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
