Instant Pot Corned Beef
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 30 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
Description
This recipe uses a 6-quart Instant Pot to create traditional corned beef with accompanying vegetables efficiently. Water or broth combined with beer and aromatics such as onion and garlic form the cooking liquid. The corned beef brisket is placed fat side up on a trivet with the spice packet or substitute pickling spices and cooked under high pressure for 90 minutes. After a resting period to retain juices, the vegetables including cabbage, baby potatoes, and carrots are cooked in the remaining liquid for 5 minutes under pressure, then quickly released. The beef is sliced against the grain and served with the cooked vegetables, often topped with butter or juices from the pot.
The choice of baby potatoes reduces prep as peeling isn't necessary, and using broth or darker beers adjusts the flavor intensity subtly. The dish embodies a balance of tender meat and tender veggies all infused with the corned beef’s rich seasoning.
If your corned beef lacks a spice packet, substitute with roughly a tablespoon of pickling spices. You can also adjust liquid components depending on taste and availability.
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 potato
- 3 cups green cabbage chopped
- 3 carrot chopped
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
- If your corned beef lacks a spice packet, substitute with about 1 tablespoon of pickling spices.
- You may use all broth or all beer for the cooking liquid; darker beers may impart a slight bitterness.
- Baby potatoes are preferred as they hold shape well and don’t require peeling; if using russets, peel beforehand.
- Baby carrots work fine as a substitute for chopped carrots.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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