Instant Pot Corned Beef
User Reviews
5.0
105 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
2 hrs
-
Servings
6
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Calories
564 kcal
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Course
Main Course
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Cuisine
Irish
Instant Pot Corned Beef
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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!
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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
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Instructions
- Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels.
- Place the onions and garlic cloves at the bottom of an Instant Pot. Set the corned beef on top of the onions. Add the seasoning packet on top of the meat if your corned beef came with a packet. If there's no packet, you can skip this step.
- Pour 4 cups of water into the pot.
- Seal the lid, then set the Instant Pot to manual pressure cook on high for 90 minutes.
- Carefully release the pressure using the quick release method as described in the Instant Pot owners manual.
- Remove the corned beef, onions and garlic from the pot. Discard the onions and garlic, and place the meat on a plate. Cover to keep warm.
- Place the carrots, potatoes and cabbage into the liquid in the pot. Seal the pot, then cook on manual high pressure for 5 minutes. Carefully quick release the pressure.
- Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
- Remove the vegetables and potatoes from the pot. Arrange around the corned beef. Drizzle the garlic butter over the potatoes and vegetables.
- Slice the meat against the grain, then serve with mustard if desired.
Notes
- 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.
- This dish stays fresh in the refrigerator for up to 4 days. You can freeze cooked corned beef for up to two months. I don't recommend freezing the vegetables as they can become soft and watery when thawed.
- Cut your cabbage into wedges with the core attached so that it doesn't fall apart as it cooks.
Nutrition Information
Show Details
Calories
564kcal
(28%)
Carbohydrates
14g
(5%)
Protein
36g
(72%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Cholesterol
137mg
(46%)
Sodium
987mg
(41%)
Potassium
1133mg
(32%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
5345IU
(107%)
Vitamin C
97.4mg
(108%)
Calcium
75mg
(8%)
Iron
6.1mg
(34%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 14g | 5% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 137mg | 46% |
| Sodium | 987mg | 41% |
| Potassium | 1133mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 5345IU | 107% |
| Vitamin C | 97.4mg | 108% |
| Calcium | 75mg | 8% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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