Instant Pot Corned Beef
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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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
Description
The Instant Pot Corned Beef recipe uses a brisket sized to fit the pressure cooker. After rinsing and drying, the brisket is placed atop onions and garlic in the pot, often with a provided seasoning packet or omitted if unavailable. Four cups of water create a cooking liquid under high pressure for 90 minutes, producing tender meat infused with aromatic flavors from all ingredients.
After the beef is removed and kept warm, root vegetables and cabbage wedges cook under high pressure for 5 more minutes in the broth, soaking up seasoning. A finishing touch involves mixing butter, garlic, parsley, salt, and pepper to coat the cooked vegetables or serve alongside the meat.
This recipe provides a complete meal with minimal hands-on time and includes tips for storage and freezing. Cabbage is cut with the core intact to maintain its shape during cooking. The seasoning packet is optional, and pickling spices can substitute if needed. Leftovers keep well refrigerated or can be frozen, though vegetables do not freeze well.
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 garlic lightly smashed, whole cloves
- 4 carrot peeled and cut into large chunks
- 1 pound yellow potatoes whole or halved, your choice, small
- 1/2 head green cabbage cut into 6 wedges
- 3 tablespoons butter
- 1 teaspoon garlic minced
- 1 tablespoon parsley chopped
- salt to taste
- black pepper to taste
- mustard optional, grainy, for serving
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
- If packaged corned beef lacks a seasoning packet, 1-2 teaspoons of pickling spice can be used instead or omitted.
- The dish keeps fresh in the refrigerator for up to 4 days and freezes well for up to two months, excluding vegetables which may become watery after thawing.
- Cut cabbage wedges with the core attached to help them hold together during cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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