Instant Pot Corned Beef
User Reviews
4.9
252 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 50 mins
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Servings
6 servings
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Calories
416 kcal
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Course
Main Course
Instant Pot Corned Beef
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This easy one-pot recipe makes for a hearty entrée all year round, especially on those chilly winter days!
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Ingredients
- 2 cups water or broth
- 6 ounces beer
- 6 ounces beef broth
- 1 large onion chopped
- 4 cloves garlic minced
- 2 to 3 pound corned beef brisket with spice packet, uncooked
- 1 pound baby potatoes
- 3 cups chopped green cabbage
- 3 carrots chopped
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Instructions
- In a 6QT Instant Pot, combine water, beer, broth, onion, and garlic.
- Add the trivet to the bottom of the pot and place the corned beef brisket with the *spice mixture, fat side up (if your corned beef doesn't have a spice mixture, see the notes).
- Close the lid and ensure the pressure release valve is in the sealed position. Cook on high pressure for 90 minutes.
- Once the cooking time is done, release the pressure. Open the lid, remove the brisket, and place it on a plate to rest. Lightly tent with foil.
- Leave about 1 cup of liquid in the Instant Pot. Add cabbage, potatoes, and carrots. Close the lid and set to high pressure for 5 minutes.
- Quick-release pressure and remove the lids. Use tongs or a slotted spoon to transfer the vegetables to a serving plate. Top with butter or juices from the Instant Pot.
- Slice corned beef across the grain and serve with vegetables.
Notes
- No Spice Packet? No Problem! Corned beef often comes with a seasoning packet to be added during cooking. If you don't see a spice packet, sometimes the spices are already in the beef and the packet is not separate. A corned beef spice packet can be substituted with about 1 tablespoon or so of pickling spices.
- You can use all broth or all beer with the water. Darker beers can produce a slightly bitter flavor depending on the type/brand.
- I prefer baby potatoes because they hold their shape and don't require peeling/chopping but you can use any potatoes. Russet potatoes will need to be peeled. Baby carrots will work in this recipe.
Nutrition Information
Show Details
Calories
416
(21%)
Carbohydrates
23g
(8%)
Protein
25g
(50%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Cholesterol
82mg
(27%)
Sodium
1880mg
(78%)
Potassium
984mg
(28%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
5130IU
(103%)
Vitamin C
73mg
(81%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416 | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 1880mg | 78% |
| Potassium | 984mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5130IU | 103% |
| Vitamin C | 73mg | 81% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
252 reviews
Excellent
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