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5.0 from 303 votes

Instant Pot Corned Beef

It's a cinch to make a delicious corned beef and cabbage dinner using the pressure cooker function of the Instant Pot! Infused with lager-style beer and warm pickling spices, this reader-favorite recipe is written for a 4-pound corned beef using a 6-quart Instant Pot. Great for St. Patrick's Day and beyond!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Pressure Build and Release Time
1 hr 5 mins
Total Time
2 hrs 48 mins
Servings: 4 to 5 servings
Calories: 706 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 small yellow onion , sliced (use 1/2 if large)
  • 4 cloves garlic , peeled and lightly smashed with the back of a knife
  • 2 tablespoons pickling spice (or the seasoning packet that came with your corned beef)
  • 2-1/2 cups water
  • 4 pound corned beef brisket , rinsed in cool water to remove excess salt/liquid brine
  • 12 ounces lager-style beer (nothing too bitter)
  • 1 pound tiny potatoes (about 1-1/2 inches in diameter), or red-skinned potatoes cut into 1-1/2 inch wedges
  • 1 head cabbage , cut into 8 wedges
  • 1 pound baby carrots
  • 1 tablespoon chopped fresh parsley , for garnish
  • 2 tablespoons unsalted butter , melted (optional)
  • grainy mustard or horseradish sauce , for serving (optional)

Instructions

    Cup of Yum
  1. Combine onion, garlic, pickling spices, and water in the insert of a 6-quart Instant Pot. Place the corned beef brisket, fat side up, on a rack on top of the onions. Pour beer over the brisket.
  2. Seal lid and set the unit to HIGH pressure for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure.* Remove corned beef and place on a dish or a cutting board, spooning a bit of the cooking liquid over the top. Cover with foil to keep warm.
  3. Strain cooking liquid and discard solids. Return 1-1/2 cups of liquid to the Instant Pot and add potatoes, carrots, and cabbage wedges. (Reserve remaining cooking liquid.) Seal lid and set the unit to HIGH pressure for 3-4 minutes, depending on how soft you like your vegetables. Quick release pressure.
  4. Slice corned beef against the grain. Spoon a little bit of the reserved cooking liquid over the corned beef slices on your platter. Sprinkle parsley over the vegetables, and if desired, drizzle with melted butter. Serve corned beef with mustard. 

Notes

  • *Since the beer foams up in the pressure cooker during the corned beef cooking process, you might find that the initial force of manually releasing the steam (after the 20 minute natural release) causes some liquid to spray out of the valve. Sometimes it's happened to me, other times, it hasn't. 
  • A little bit of liquid is fine, but if you release the pressure and find that too much liquid is coming out, re-seal the valve, and try releasing the remaining pressure again in another 5 minutes. Or, release the steam more slowly by turning the valve just until you hear a hissing noise and carefully holding it in that position (be sure to wear a heat-proof glove).
  • Read more about gradually releasing the steam in this article, section #3.
  • Some have recommended covering the lid/valve with a towel while releasing the pressure. Do not do this, as obstructing the vent can damage your pressure cooker and cause a safety issue.
  • This corned beef is also delicious served with my Irish Whiskey-Mustard glaze. The ingredients and directions can be found in my recipe, Beer Braised Corned Beef with Whiskey Mustard Glaze. After fully cooking the corned beef in the Instant Pot (instead of Dutch oven braising), follow the directions to "Glaze and Serve".

Nutrition Information

Serving 0.25recipe Calories 706kcal (35%) Carbohydrates 21g (7%) Protein 47g (94%) Fat 45g (69%) Saturated Fat 14g (70%) Cholesterol 163mg (54%) Sodium 3777mg (157%) Potassium 1422mg (41%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 10695IU (214%) Vitamin C 144mg (160%) Calcium 136mg (14%) Iron 6.8mg (38%)

Nutrition Facts

Serving: 4to 5 servings

Amount Per Serving

Calories 706

% Daily Value*

Serving 0.25recipe
Calories 706kcal 35%
Carbohydrates 21g 7%
Protein 47g 94%
Fat 45g 69%
Saturated Fat 14g 70%
Cholesterol 163mg 54%
Sodium 3777mg 157%
Potassium 1422mg 30%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 10695IU 214%
Vitamin C 144mg 160%
Calcium 136mg 14%
Iron 6.8mg 38%

* Percent Daily Values are based on a 2,000 calorie diet.