Instant Pot Corned Beef Recipe

This Instant Pot Corned Beef is a tender and juicy recipe, which is made with corned beef brisket and fresh cabbage. It’s the perfect St. Patrick’s Day meal, ready in about 2 hours.

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Pioneer Woman Instant Pot Corned Beef Ingredients

1 large yellow onion, peeled and cut into 1/4-inch slices
6 large cloves garlic, chopped
4 sprigs fresh thyme
2 bay leaves
1 (3- to 4-lb.) package corned beef brisket, with seasoning packet
12 oz. lager-style beer
1 1/2 tsp. kosher salt, plus more to taste
1 lb. small red potatoes, cut in half
5 large carrots, peeled and cut into 2-inch pieces
1 small head green cabbage, cored and cut into 8 wedges
Ground black pepper, to taste
Mustard, for serving

How To Make Instant Pot Corned Beef

Prep the Instant Pot: Combine the onion, garlic, thyme, and bay leaves in the bottom of an Instant Pot. Place the corned beef, fat-side up, on top of the onions and sprinkle it with the contents of the seasoning packet.
Pressure Cook the Beef: In a small bowl, combine the beer and 1/2 cup of water, then pour this liquid around the beef. Lock the lid, set the vent to the sealing position, and cook on high pressure for 1 hour and 20 minutes.
Rest the Beef and Prep Vegetables: When the cooking time is done, allow the pressure to release naturally for at least 10 minutes before performing a quick release for the rest of the steam. Carefully move the corned beef to a carving board and tent it with foil to rest.
Pressure Cook the Vegetables: Strain the cooking liquid from the Instant Pot, reserving 2 cups. Whisk the salt into the reserved liquid. Place the potatoes, carrots, and cabbage into the now-empty Instant Pot and pour the reserved liquid over them. Lock the lid and pressure-cook on high for 5 minutes.
Slice and Serve: When the time is up, perform a quick release. Using a slotted spoon, remove the vegetables to a serving platter. Thinly slice the rested beef against the grain and serve it with the vegetables and your favorite mustard.

Recipe Tips

How to get the most tender corned beef? The secret is the combination of pressure cooking and the 10-minute natural release. The high pressure quickly tenderizes the tough brisket, and the natural release allows the meat to rest and reabsorb its juices, ensuring a tender, not dry, result.
Why cook the vegetables separately from the meat? This is the most important tip for this recipe! Cooking the vegetables for just 5 minutes after the meat is done ensures they are perfectly tender but not turned into a complete mush, which would happen if they cooked for the full 80 minutes with the beef.
Do I have to use beer? No. The beer adds a nice, malty depth of flavor to the broth, but you can easily substitute it with an equal amount of extra low-sodium beef or chicken broth, or even just water.
How do I slice corned beef correctly? For the most tender slices, you must cut the brisket against the grain. Look for the lines of the muscle running down the meat and slice perpendicular to those lines.

What To Serve With Instant Pot Corned Beef

This is a classic, all-in-one meal. The traditional and essential accompaniment is a good quality grainy or Dijon mustard. It is also fantastic served with:

A slice of Irish soda bread or rye bread
A simple side of steamed green beans
A dollop of horseradish cream sauce

How To Store Instant Pot Corned Beef

Refrigerate: Store leftover corned beef and the vegetables in a separate airtight container in the refrigerator for up to 4 days. It’s great to add a splash of the cooking liquid to the meat to keep it moist.
Leftovers Idea: Leftover corned beef is fantastic for making classic Reuben sandwiches or a hearty corned beef hash for breakfast.

Instant Pot Corned Beef Nutrition Facts

Serving: 1 serving
Calories: 680 kcal
Carbohydrates: 35g
Protein: 45g
Fat: 38g
Saturated Fat: 15g
Sodium: 1850mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What comes in the corned beef seasoning packet?

The small spice packet that comes with a corned beef brisket typically contains a mix of whole spices like peppercorns, bay leaves, mustard seeds, and coriander seeds, which are classic pickling spices that give corned beef its signature flavor.

Can I cook this from frozen in the Instant Pot?

It is not recommended. For a large, dense cut of meat like a brisket, it is very difficult to ensure it cooks evenly and reaches a safe internal temperature from frozen. It is best to thaw the corned beef completely in the refrigerator before you begin.

My vegetables are still a little firm. What should I do?

If your vegetables are not as tender as you’d like after the 5-minute pressure cook, you can simply secure the lid again and cook on high pressure for another 1-2 minutes.

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