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Instant Pot Corned Beef

Instant Pot Corned Beef

Get melt-in-your-mouth, tender corned beef in a fraction of the time! This easy pressure cooker recipe includes perfectly cooked cabbage, potatoes, and carrots for a complete one-pot meal.
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Servings: 6
Course: Main Course
Cuisine: irish recipes, irish-american
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 3 to 4 pound corned beef brisket, flat cut preferred (spice packet included)
  • 1 large yellow onion quartered
  • 4 cloves garlic smashed
  • 4 cups beef broth or water
  • 1 cup dark stout beer optional, or substitute with an extra cup of broth
  • 1 pound baby yellow or red potatoes left whole
  • 4 large carrots peeled and cut into 2-inch chunks
  • 1/2 medium head green cabbage cut into thick wedges

Method
 

  1. Prep the Meat: Remove the corned beef from its packaging and rinse it thoroughly under cold water to remove the excess curing salt. Pat it dry with paper towels. Set the included spice packet aside.
  2. Set up the Pot: Place the quartered onion and smashed garlic at the bottom of the Instant Pot insert. Place the metal trivet on top of the onions and garlic.
  3. Add Liquids and Meat: Place the rinsed brisket on top of the trivet, fat side up. Sprinkle the contents of the spice packet evenly over the top of the meat. Pour the beef broth and beer (if using) into the bottom of the pot, pouring around the meat so you do not wash off the spices.
  4. Pressure Cook: Secure the lid and make sure the valve is set to the "Sealing" position. Cook on Manual / High Pressure for 90 minutes.
  5. Natural Release: When the cooking time is up, allow the pot to do a Natural Pressure Release for 15 minutes. After 15 minutes, carefully turn the valve to "Venting" to release any remaining pressure.
  6. Rest the Meat: Carefully remove the brisket to a cutting board and cover it loosely with foil to keep it warm. Leave the liquid in the pot.
  7. Cook the Vegetables: Add the potatoes, carrots, and cabbage wedges to the hot cooking liquid in the pot. Secure the lid, seal the valve, and cook on Manual / High Pressure for 4 minutes.
  8. Quick Release: Once the 4 minutes are up, immediately do a Quick Pressure Release.
  9. Slice and Serve: Slice the rested meat against the grain into thin slices. Serve immediately with the hot vegetables and a side of grainy mustard.

Notes

Brisket Cut: The "flat cut" is recommended for this recipe because it is leaner and much easier to slice neatly for serving. The "point cut" has more fat and tends to shred easily, which is great for sandwiches but less ideal for a traditional plated dinner.
Slicing: Always slice the meat against the grain (perpendicular to the muscle fibers). This is the secret to ensuring every bite is incredibly tender.
Alcohol-Free: If you prefer not to use beer, simply replace it with an equal amount of beef broth, chicken broth, or even apple juice for a touch of sweetness.