Perfect Instant Pot Corned Beef

Unlock the secret to incredibly tender, flavorful corned beef with your Instant Pot! This exceptional recipe transforms a traditionally long-cooking dish into an easy, one-pot meal ready in a fraction of the time. Perfect for St. Patrick’s Day celebrations or a comforting family dinner any day of the year, our Instant Pot corned beef is pressure-cooked to perfection, then served alongside tender potatoes, vibrant cabbage, and sweet carrots, all bathed in a luscious garlic butter sauce.

March brings with it the vibrant spirit of St. Patrick’s Day, and there’s no better way to celebrate than with classic Irish fare. While many associate the holiday with festive green treats, the true culinary heart of St. Patrick’s Day for many lies in a hearty corned beef and cabbage dinner. Beyond its holiday significance, this dish is a beloved comfort food, rich in savory flavors and satisfying textures. Forget spending hours slaving over a stovetop; our streamlined Instant Pot method ensures you get all the traditional taste with unparalleled convenience.

The allure of a succulent and savory corned beef is undeniable, but let’s face it: this cut of meat typically demands a significant time commitment to achieve that melt-in-your-mouth tenderness. This is where the Instant Pot becomes your culinary hero. Our recipe for Instant Pot corned beef ingeniously solves this common dilemma, drastically cutting down the cooking time to a mere 90 minutes. The result is a consistently delicious dish that’s guaranteed to impress, making it one of our favorite Instant Pot recipes for both flavor and efficiency.

Instant Pot Corned Beef Ingredients

Crafting your perfect Instant Pot corned beef requires a careful selection of fresh ingredients that come together to create a symphony of flavors. You’ll begin with a high-quality corned beef brisket, which is the star of this comforting meal. Complementing the robust beef are aromatic essentials like onion and garlic, providing a foundational depth of flavor. For the classic accompaniment, you’ll need carrots, small yellow potatoes, and a crisp green cabbage. To elevate the final presentation and taste, a simple yet irresistible garlic butter sauce is made with butter, minced garlic, fresh parsley, and seasoned with salt and pepper.

Why the Instant Pot is Your Best Friend for Corned Beef

Traditional methods of cooking corned beef, such as boiling or slow roasting, can take many hours to break down the tough brisket fibers into tender, shreddable meat. This often deters home cooks, especially on busy weekdays or when planning a holiday meal. The Instant Pot, however, revolutionizes this process, offering a fast and efficient solution without compromising on taste or texture.

By utilizing high-pressure cooking, the Instant Pot significantly accelerates the tenderization of the corned beef. What used to be an all-day affair can now be achieved in just 90 minutes of active cooking time, plus the time for pressure build-up and release. This not only saves you invaluable time but also locks in moisture and flavor, resulting in a brisket that is incredibly juicy and fork-tender every single time. Moreover, the Instant Pot’s ability to act as a one-pot vessel means fewer dishes and less fuss, allowing you to cook the meat and vegetables sequentially in the same pot, infusing them with the rich, savory cooking liquid.

How Do You Make Instant Pot Corned Beef?

Creating this delicious Instant Pot corned beef and cabbage meal is surprisingly straightforward, following a few simple steps that ensure tender meat and perfectly cooked vegetables.

1. Prepare the Corned Beef: Begin by removing the corned beef brisket from its packaging. It’s crucial to rinse the meat thoroughly under cold water to wash away any excess salt from the curing process. Pat it dry with paper towels.
2. Layer the Pot: Place the quartered onions and lightly smashed garlic cloves at the bottom of your Instant Pot insert. This creates a natural trivet for the meat and infuses the cooking liquid with aromatic flavors.
3. Add the Meat and Seasoning: Carefully place the rinsed corned beef brisket on top of the onions and garlic. If your corned beef came with a seasoning packet, sprinkle its contents evenly over the meat. If not, don’t worry – the natural flavors will still shine through, or you can use a teaspoon of pickling spice.
4. Add Liquid: Pour 4 cups of water (or your chosen cooking liquid, like low-sodium beef broth or a light beer) into the pot. Ensure the liquid level doesn’t exceed the max fill line.
5. Pressure Cook the Beef: Secure the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on high pressure and set the cooking time for 90 minutes.
6. Release Pressure and Rest: Once the cooking cycle is complete, carefully perform a quick pressure release according to your Instant Pot’s manual. This stops the cooking process promptly. Remove the tender corned beef from the pot and transfer it to a cutting board. Cover it loosely with foil to keep it warm and allow it to rest while you cook the vegetables. Discard the spent onions and garlic.
7. Cook the Vegetables: Add the prepared carrots, small potatoes, and cabbage wedges directly into the flavorful cooking liquid remaining in the Instant Pot. Secure the lid once more, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” on high for 5 minutes. Again, carefully perform a quick pressure release.
8. Prepare Garlic Butter: While the vegetables are cooking, combine softened butter, minced garlic, fresh chopped parsley, and a pinch of salt and pepper in a small microwave-safe bowl. Microwave in 30-second intervals until the butter is melted and the ingredients are well combined.
9. Assemble and Serve: Carefully remove the perfectly tender vegetables from the pot using a slotted spoon. Arrange them artfully around the rested corned beef on a large platter or individual plates. Drizzle the fragrant garlic butter generously over the cooked potatoes and vegetables.
10. Slice and Enjoy: For the most tender slices, always cut the corned beef against the grain. Serve immediately, optionally accompanied by a side of grainy mustard for an extra kick of flavor.

Tips For The Perfect Dish

• Spice Packet or Pickling Spice: Most packaged corned beef briskets come with a small packet of spices. Be sure to sprinkle this over the meat before cooking for an authentic flavor boost. If your brisket doesn’t include one, a good substitute is 1-2 teaspoons of pickling spice. Alternatively, you can omit extra spices entirely, as the brine itself provides plenty of flavor.
• Storage and Leftovers: This delicious dish stores wonderfully in the refrigerator for up to 4 days, making it excellent for meal prep. Cooked corned beef can also be frozen for up to two months. However, we generally do not recommend freezing the vegetables (potatoes, cabbage, carrots) as they tend to become soft and watery upon thawing. Save some of your leftover corned beef to make a fantastic corned beef hash the next morning or a classic Reuben sandwich!
• Cabbage Preparation: To prevent your cabbage wedges from falling apart during cooking, make sure to cut them with a portion of the core still attached. This helps them hold their shape and stay intact, resulting in beautifully cooked, firm wedges.
• Slicing for Tenderness: The secret to incredibly tender slices of corned beef lies in how you cut it. Always slice the meat against the grain. This shortens the muscle fibers, making each bite much more tender and enjoyable.
• Serving Suggestion: For an additional layer of flavor that complements the savory beef perfectly, consider serving this dish with a side of robust grainy mustard. Its tangy, pungent notes cut through the richness of the meat and vegetables beautifully.
• Uniform Vegetable Size: To ensure all your carrots and potatoes cook evenly and are perfectly tender at the same time, cut them into similar size pieces. This prevents some vegetables from being undercooked while others become mushy.
• Rest the Meat: After pressure cooking, allowing the corned beef to rest for 10-15 minutes before slicing is crucial. This helps the juices redistribute throughout the meat, resulting in a more tender and flavorful brisket.
• Adjusting Saltiness: Corned beef is brined, meaning it’s already quite salty. Always rinse the brisket thoroughly before cooking to remove excess salt. Taste the cooking liquid before adding the vegetables and adjust seasoning if necessary, but generally, additional salt is not needed.

Recipe FAQs

Instant Pot Corned Beef Flavor Variations

While this classic Instant Pot corned beef and cabbage recipe is absolutely delicious as is, it also serves as a fantastic base for customization. Feel free to experiment with different ingredients and seasonings to tailor the flavors to your personal preferences.

• Alternative Cooking Liquids: Instead of plain water, consider using a light-colored beer like a lager for an added malty depth. Some people even enjoy the richness of Guinness, though its strong flavor can be quite pronounced. Another excellent option is low-sodium beef broth or chicken broth, which will enhance the savory notes of the dish. It’s essential to use a low-sodium broth to avoid an overly salty outcome, given the inherent saltiness of corned beef.
• Potato Choices: Our recipe typically calls for baby Yukon gold potatoes, which have a wonderfully creamy texture. However, baby red potatoes also work beautifully. If using larger potatoes of any variety, simply cut them into approximately 1 1/2-inch pieces to ensure they cook evenly and at the same rate as the other vegetables.
• Expand Your Vegetable Medley: Beyond the traditional green cabbage, carrots, and potatoes, you can introduce other root vegetables to the mix. Try incorporating Savoy cabbage for a slightly different texture, or add parsnips, turnips, and rutabaga for an earthy, sweet dimension that complements the beef perfectly.
• Additional Seasonings: To further deepen the aromatic profile of your corned beef, consider adding a few bay leaves to the Instant Pot along with the meat. A teaspoon of coriander seeds can also introduce a subtle, citrusy warmth that pairs well with the savory brisket.
• Creative Serving Suggestions: Don’t let any leftover corned beef go to waste! It’s fantastic for making next-day sandwiches. Layer slices of cold corned beef on hearty rye bread with a dollop of mustard for a simple yet satisfying meal. For a classic deli experience, transform your leftovers into a mouthwatering Reuben sandwich, complete with sauerkraut, Russian dressing, and melted Swiss cheese.

You’ll be amazed at how effortlessly your Instant Pot can transform a straightforward meal into something truly extraordinary, bursting with flavor and tender perfection.

Instant Pot Corned Beef Video

Rating: 5 from 35 votes

Instant Pot Corned Beef

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Author:
Sara Welch

This Instant Pot corned beef is pressure cooked until tender, then served with potatoes, cabbage and carrots in a garlic butter sauce. An easy one pot meal that’s great for St. Patrick’s Day or any other day of the year!

Time

Prep Time:
20 minutes

Cook Time:
1 hour 40 minutes

Total Time:
2 hours

Course:
Main Course

Cuisine:
Irish

Serves:
6

Ingredients

• 1 corned beef brisket (3-5 lbs, look for a size that will fit in your pot)
• 1 onion (peeled and cut into wedges)
• 4 whole garlic cloves (lightly smashed)
• 4 carrots (peeled and cut into large chunks)
• 1 pound small yellow potatoes (whole or halved, your choice)
• 1/2 head green cabbage (cut into 6 wedges)
• 3 tablespoons butter
• 1 teaspoon garlic (minced)
• 1 tablespoon chopped parsley
• Salt and pepper to taste
• Grainy mustard for serving (optional)

Instructions

1. Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels to remove excess salt.
2. Place the onion wedges and smashed garlic cloves at the bottom of your Instant Pot. Set the corned beef on top of the onions. If your corned beef came with a seasoning packet, sprinkle it over the meat. If not, this step can be skipped or substitute with pickling spice.
3. Pour 4 cups of water into the pot around the meat.
4. Seal the lid, then set the Instant Pot to manual pressure cook on high for 90 minutes.
5. Carefully release the pressure using the quick release method as described in your Instant Pot owners manual.
6. Remove the cooked corned beef, onions, and garlic from the pot. Discard the onions and garlic, and place the meat on a plate. Cover it loosely with foil to keep warm while you prepare the vegetables.
7. Place the carrots, potatoes, and cabbage wedges into the flavorful liquid remaining in the pot. Seal the pot, then cook on manual high pressure for 5 minutes. Carefully quick release the pressure.
8. While the vegetables cook, prepare the garlic butter. In a small bowl, combine butter, minced garlic, chopped parsley, and salt and pepper. Microwave in 30-second increments or until melted and well combined.
9. Remove the tender vegetables and potatoes from the pot. Arrange them around the sliced corned beef on a serving platter. Drizzle the prepared garlic butter generously over the potatoes and vegetables.
10. Slice the rested corned beef against the grain for maximum tenderness, then serve immediately with grainy mustard if desired.

Notes

1. Most packaged corned beef contains a packet of spices to sprinkle over the meat when it cooks. If your meat does not come with a packet, you can use 1-2 teaspoons of pickling spice instead, or simply omit the extra spices.
2. This dish stays fresh in the refrigerator for up to 4 days. You can freeze cooked corned beef for up to two months. We don’t recommend freezing the vegetables as they can become soft and watery when thawed.
3. Cut your cabbage into wedges with the core attached so that it doesn’t fall apart as it cooks.
4. For even cooking, ensure carrots and potatoes are cut into similar-sized pieces.
5. Allow the corned beef to rest for 10-15 minutes after cooking for optimal tenderness.

Nutrition

Calories: 564kcal |
Carbohydrates: 14g |
Protein: 36g |
Fat: 29g |
Saturated Fat: 14g |
Cholesterol: 137mg |
Sodium: 987mg |
Potassium: 1133mg |
Fiber: 4g |
Sugar: 3g |
Vitamin A: 5345IU |
Vitamin C: 97.4mg |
Calcium: 75mg |
Iron: 6.1mg

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