This post may contain affiliate links. Please see my disclosure policy
Instant Pot Corned Beef – make the most tender and delicious corned beef in your pressure cooker! Completely with potatoes, cabbage and carrots for the perfect St Patrick’s Day dinner.
Whether you are Irish or not you are going to want to make this corned beef recipe for St. Patrick’s Day this year. Or really any day. I am not sure why corned beef is really a one night of year food in the United States. It is so good, it really should be enjoyed way more often.
Instant Pot Corned Beef is such an easy and fool-proof method, you will come back to it year after year!
Why You’ll Love This Recipe
- Super easy to make with very little hands on work.
- The most tender, juicy, and delicious corned beef without having to let it cook all day long!
- Carrots, potatoes and cabbage also cook in the liquid from the corned beef, so it is like they have all cooked together, but nothing gets over cooked or mushy.
Corned Beef & Cabbage
For St Patrick’s Day a traditional meal of corned beef and cabbage is very much a custom with most of the United States. You don’t have to be Irish to enjoy this meal either, it is a tradition for many non-Irish families as well.
I have made Sous Vide Corned Beef before and it as one of my all time favorite things. But since most people don’t have a way to cook sous vide, we are turning to the Instant Pot, which is much more common. Like with most Instant Pot recipes, you will get a perfectly cooked, super tender, juicy, and delicious piece of meat.
What Is Corned Beef
Corned beef is the flat part of a brisket. So it is a big tough muscle that has a lot of intermuscular fat. It is one of those cuts that you really want to cook for a long time to get it nice and tender. It will take about 90 minutes to cook the beef in the pressure cooker, but it does come out perfect every time!
When you buy the corned beef package from the store, it will contain the brisket roast that is in a brining liquid. And in the bag should be a packet of spices. Be sure to discard the liquid in the bag, but save the spices, they will be used to flavor the meat.
What You’ll Need
- Beef Broth
- Onion
- Garlic
- Corned Beef Brisket
- Baby Potatoes
- Carrots
- Cabbage
How To Make Instant Pot Corned Beef
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Fill the base of your Instant Pot with beef broth and then place the trivet in the bottom.
- Open the bag of the corned beef brisket and pour out all of the liquid, but save the packet of spices. Pat the brisket dry and sprinkle the spices over the meat, use your hands to rub it over the meat and make sure it sticks. Place the piece of meat on the trivet in the Instant Pot.
- Add smashed cloves of garlic and chopped onion around the sides.
- Close and lock the lid, and cook for 90 minutes under high pressure.
- Once the cook time is up, use the quick release method to unlock the pressure cooker.
- Carefully remove the meat, and cover with foil to keep warm.
- Remove the trivet and all but 1 cup of liquid from the pressure cooker. Add the chopped carrots, potatoes and cabbage to the pot. Cover, lock the lid and cook for 5 minutes under high pressure.
- Use the quick release method to unlock.
- Slice your meat against the grain and serve with the cooked vegetables.
Recipe Tips
- If you want to speed things up a little, you can cook the vegetables separately, so when you take the meat out everything is done. But you do not want to cook the vegetables along with the corned beef in the Instant Pot or they will be grossly over cooked. It does come back up to pressure quickly though, because the liquid is boiling hot.
- When you slice your corned beef, you want to slice against the grain. This will give you the most tender cut of meat.
- For the potatoes, pick a baby potato that is a more waxy potato. They will not break down quite as much while cooking.
- You can use baby carrots for this, but I think that whole carrots that you peel and chop just taste so much better, so that is what is called for in the recipe.
- Let the meat rest while the vegetables are cooking. This will let all of the juices redistribute, and when you go to slice it you shouldn’t have juices running everywhere.
What Goes With Corned Beef
You pretty much have a full meal with the vegetables and the meat. But if you don’t want to make the potatoes and carrot part, you don’t have to! Or maybe you just make potatoes. Totally up to you!
- Irish Potato Bread is a great side dish, and you can use it for leftover corned beef to make a delicious sandwich.
- Tossed Salad or Roasted Asparagus are also great options.
Storage
Any leftovers can be stored in an airtight container for 3-4 days in the fridge. It is great to turn into sandwiches with a little sauerkraut and thousand island dressing for a quick Rueben sandwich!
More Easy Instant Pot Recipes
- Instant Pot Chicken Fajitas
- Instant Pot Pozole
- Instant Pot Wild Rice Soup
- Instant Pot Chicken Adobo
- Instant Pot Ribs
- Instant Pot Sweet Potatoes
- Instant Pot Turkey Chili
- Instant Pot Country Style Ribs
Instant Pot Corned Beef
Ingredients
- 4 cups beef broth
- 1 large onion, chopped
- 4 cloves garlic, smashed
- 3-4 pound corned beef brisket
- 1 1/2 pounds baby potatoes
- 4 large carrots, peeled and chopped
- 3 cups chopped cabbage
Instructions
- Fill the base of your Instant Pot with beef broth and then place the trivet in the bottom.
- Open the bag of the corned beef brisket and pour out all of the liquid, but save the packet of spices. Pat the brisket dry and sprinkle the spices over the meat, use your hands to rub it over the meat and make sure it sticks. Place the piece of meat on the trivet in the Instant Pot.
- Add smashed cloves of garlic and chopped onion around the sides.
- Close and lock the lid, and cook for 90 minutes under high pressure.
- Once the cook time is up, use the quick release method to unlock the pressure cooker.
- Carefully remove the meat, and cover with foil to keep warm.
- Remove the trivet and all but 1 cup of liquid from the pressure cooker. Add the chopped carrots, potatoes and cabbage to the pot. Cover, lock the lid and cook for 5 minutes under high pressure.
- Use the quick release method to unlock.
- Slice your meat against the grain and serve with the cooked vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!
Be sure to follow me on my social media, so you
never miss a post!
Facebook | Twitter | Pinterest | Instagram
Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!
.
I tried it and it’s really amazing! I will definitely add it to our St. Patrick’s Day menu!
Hi Erin, Do you have a preferred corned beef cut?
Thanks for all your delicious work!
Corned beef is a prepackaged cut of meat in a brining solution that you buy from the store. It is part of a brisket. But when you go to the store, looked for “corned beef” i the meat department, it is airtight sealed bag.
This is my new favorite way to make corned beef! It looks amazingly delicious!