Instant Pot Corned Beef
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 50 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
548 kcal
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Course
Main Course
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Cuisine
Irish
Instant Pot Corned Beef
Description
This dish starts by placing rinsed corned beef brisket in the Instant Pot, along with quartered onion, crushed garlic, pickling spices, and broth or beer liquid to cover. Bay leaves are added, and the brisket cooks under high pressure with a duration adjusted to weight and thickness, ensuring tender meat. A natural pressure release follows to finish cooking gently.
After the brisket is removed, vegetables such as carrots, quartered red potatoes, and cabbage wedges are cooked in the flavorful cooking liquid, absorbing the spices and meat juices. The liquid base and spices give the vegetables depth of flavor while remaining balanced.
This approach is a practical alternative to stovetop or slow cooker corned beef, cutting down cooking time while preserving the characteristic tender texture and hearty flavor typical of corned beef and cabbage meals. No notes were supplied to suggest storage or reheating tips.
Ingredients
Corned Beef:
- 2-4 pounds corned beef brisket rinsed
- 2 cups beef broth or cold water
- 2 cups beer water or broth, of your choice
- 1 sweet onion quartered, large
- 6-8 garlic crushed, cloves
- pickling spices
- 3 bay leaf
Vegetables:
- 6 carrot peeled and cut into 2.5 inches ling sticks or use baby carrots, medium
- 6-8 potato quartered, red
- 1/2 cabbage cut into 4 wedges
Instructions
- Add corned beef to the pressure cooker pot. (I used a 6 QT pot)
- Add the quartered onion, crushed garlic cloves, pickling spices, and the liquid. The liquid should cover the brisket. If needed, add one more cup of water. Make sure you stay within the Max fill line.
- Gently stir and add the bay leaves.
- Close lid and pressure cook at High Pressure for 75 minutes for a 2-pound brisket, 80 minutes for 3 pounds, and 85 minutes for 4 pounds. Followed by a Natural Release of 15-20 minutes. Release the remaining pressure by turning the venting knob from the sealing position to the venting position.
- Note: If your brisket is thicker than 1.5 inches, adjust the pressure cooking time by adding 5 – 6 minutes for every additional 1/2 inch.
- Set aside cooked brisket in a deep dish or container, and add about 1 1/2 cups of the liquid to it.
Vegetables:
- Add quartered red potatoes and carrots into the pressure cooker's remaining liquid. Add the cabbage wedges. The veggies can be added with a steamer basket for easier removal later.
- Close the lid and pressure cook at High Pressure for 3 minutes, followed by a Quick Release.
- Open the lid carefully and remove the vegetables using a spider strain.
- Cut the Corned Beef against the grain into slices and serve with the veggies.
- Strain the cooking liquid and pour some over the beef before serving. Store the remaining meat in the cooking sauce in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 52g | 17% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 81mg | 27% |
| Sodium | 1946mg | 81% |
| Potassium | 1840mg | 39% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 10280IU | 206% |
| Vitamin C | 94.1mg | 105% |
| Calcium | 104mg | 10% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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