Recipes for Corned Beef Using Instant Pot
This instant pot corned beef creates an ultra-tender, juicy, and well-rounded brisket that's pressure cooked with a bit of beer and broth.
Cook Time 1 hr 35 mins
Total Time 1 hr 45 mins
Juicy and tender are the perfect words to describe instant pot corned beef. Paired with carrots, cabbage, and baby potatoes cooked with Guinness, this pressure cooker brisket recipe is overflowing with robust flavors!
Why this recipe works
Salt-cured beef with a slightly sweet and sour taste accompanied by baby carrots, potatoes, and cabbage makes for a hearty and flavorful meal we can all get behind. This instant pot corned beef creates an ultra-tender, juicy, and well-rounded brisket that's pressure cooked with a bit of beer and broth.
While corned beef does have roots in Ireland, it's mostly popular in North America and typically enjoyed during St. Patrick's Day celebrations. It's an Irish-American tradition curated from immigrants in New York that's mashed together with Jewish culture and has since been a mainstay during the holiday, but can certainly be enjoyed year-round.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – You will need a 3-4 lb flat cut corned beef brisket. We opt for flat-cut corned beef as it helps the instant pot cook it evenly into a tender juicy brisket. If your brisket slab is too large for the instant pot, you can cut it in half to fit while keeping the cook time the same. If you wish to make your own brine instead of using the seasoning packet it comes with visit our corned beef and cabbage post on how to do so.
ADDITIONS – Chicken or beef broth can be substituted for the Guinness. There is no taste of beer in the finished dish.
How to Make Instant Pot Corned Beef
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place onion wedges and garlic cloves into the Instant Pot then position rack on top. Add broth and beer. Place corned beef on the rack, sprinkle with seasoning packet.
- Cook on high pressure for 90 minutes followed by a quick release. Remove beef and set aside to rest. Remove rack. Strain liquid, onion and garlic into a bowl. Discard onion and garlic, but keep the liquid.
- Put 2 cups of the liquid back into the pot (we had 5 1/2 cups of liquid total after cooking the beef).
- Add carrots, halved potatoes, and cabbage wedges. Season with salt and pepper to taste. Cook on high for 5 minutes, followed by a quick release.
- While vegetables are cooking, slice brisket and arrange on a platter. Cover with foil until vegetables are ready.
Frequently Asked Questions & Expert Tips
How do I store leftovers?
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Do I have to use beer?
Beer adds depth and flavor, though you will not be able to taste it in the finished meal – similar to how you cook with wine. If you prefer not to use beer, you can simply substitute it with chicken or beef broth.
Serving Suggestions
Slice your corned beef against the grain. You can cut it thin or thick, depending on your preference. Serve the complete dish with a sprinkle of freshly chopped parsley if desired!
Corned beef leftovers are fantastic for using in other dishes. Try using the meat to make a corned beef sandwich, slider, or corned beef hash.
More St. Patrick's Day Recipes
- Irish Stew
- Irish Coffee
- Fried Cabbage
- Irish Soda Bread
- Colcannon Mashed Potatoes
- Bailey's Irish Cream Chocolate Fudge
- Reuben Sandwich
- Crockpot Corned Beef
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Instant Pot Corned Beef
This instant pot corned beef creates an ultra-tender, juicy, and well-rounded brisket that's pressure cooked with a bit of beer and broth.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Servings: 6 servings
1 hr 45 mins
Calories: 751
- 1 large onion cut into wedges
- 4 cloves garlic whole
- 2 cups chicken broth
- 14.9 oz Guinness beer
- 4 lb corned beef brisket 3-4 lb flat cut*, with seasoning packet
- 3 cups baby carrots
- 1 lb baby potatoes cut in half
- 1 small head green cabbage quartered
- salt and pepper to taste or seasoned salt
-
Place onion wedges and garlic cloves into the Instant Pot then position rack on top. Add broth and beer. Place corned beef on the rack, sprinkle with seasoning packet.
-
Cook on high pressure for 90 minutes followed by a quick release. Remove beef and set aside to rest. Remove rack. Strain liquid, onion and garlic into a bowl. Discard onion and garlic.
-
Put 2 cups of the liquid back into the pot (we had 5 1/2 cups of liquid total after cooking the beef).
-
Add carrots, halved potatoes, and cabbage wedges. Season with salt and pepper to taste. Cook on high for 5 minutes, followed by a quick release.
-
While vegetables are cooking, slice brisket and arrange on a platter. Cover with foil until vegetables are ready.
- Keep in mind that while the cook time is 90 minutes, an instant pot usually takes about 15-20 to come up to pressure before the cook time begins.
- Beer adds depth and flavor, though you will not be able to taste it in the finished meal – similar to how you cook with wine. If you prefer not to use beer, you can substitute it with chicken or beef broth.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- You will need a 3-4 lb flat cut corned beef brisket. We opt for flat-cut corned beef as it helps the instant pot cook it evenly into a tender juicy brisket. If your brisket slab is too large for the instant pot, you can cut it in half to fit while keeping the cook time the same.
Serving: 1 serving | Calories: 751 cal | Carbohydrates: 31 g | Protein: 49 g | Fat: 46 g | Saturated Fat: 14 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 22 g | Cholesterol: 163 mg | Sodium: 4044 mg | Potassium: 1678 mg | Fiber: 7 g | Sugar: 9 g | Vitamin A: 8946 IU | Vitamin C: 150 mg | Calcium: 112 mg | Iron: 7 mg
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Amanda Formaro
Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid's crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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