Instant Pot Corned Beef and Veggies
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Prep Time
10 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 40 mins
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Servings
6
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Calories
627 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Corned Beef and Veggies
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Instant Pot corned beef brisket is delicious and easy to make. This pressure cooker corned beef with vegetables is always a winner!
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Ingredients
- 3 pounds corned beef & spice packet
- 2 tablespoons olive oil
- 2 yellow onions, quartered
- 3 cloves garlic
- 2 bay leaves
- 1 tablespoons Worcestershire sauce
- ¼ teaspoon whole cloves
- 1 bottle Guinness stout beer
- 1 cup beef broth
- 5-6 small red potatoes
- 2 cups baby carrots
Instructions
- Get out and measure all of your ingredients.
- Add olive oil to the instant pot and press the Saute button. Let it heat up for a minute.
- Remove corned beef from the package and rinse off the brine. Pat dry with paper towels. Once the olive oil has heated up, place corned beef into the instant pot and let sear for 3-4 minutes per side until all sides are browned.
- Once it is seared, add in the spice packet that comes with the corned beef, onion, garlic, bay leaves, cloves and Worcestershire sauce.
- Next add the Guinness beer and the beef broth. Place the lid on and seal. Press the Manual button and adjust the time to 80 minutes.
- Once 80 minutes is up, let the pressure release naturally for 5 minutes then manually release it. I like to put a dish towel over the spout when I manually release the pressure to prevent water or steam from spurting everywhere.
- Remove the lid and add in the potatoes and the baby carrots. Place the lid back on and seal it. Press the Manual button and adjust the time to 10 minutes. Cooking the vegetables after the meat has almost cooked through makes for tender yet not mushy vegetables.
- Once cooked, let it release the pressure naturally for 10 minutes before manually releasing it.
- Serve.
- Enjoy every bite.
Notes
- Storage: Allow the beef come to room temperature before refrigerating, as refrigerating hot beef can cause it to spoil. Corned beef and veggies may be stored in an airtight container in the fridge for 5 days or in the freezer for up to 2 months.
- Storage: Allow the beef come to room temperature before refrigerating, as refrigerating hot beef can cause it to spoil. Corned beef and veggies may be stored in an airtight container in the fridge for 5 days or in the freezer for up to 2 months.
- Now that you have most of your meal, you need another side dish (or two) to make it complete. Check out this list of sides that Ken and I created to make your dining experience so much better.
- We also made a couple of other lists that you may want to take a look at. The first contains corned beef and cabbage sides and although this recipe doesn't contain cabbage, it's got some all-time favorite side dishes that are worth looking at. The second list is just about corned beef sides and it also contains some note worthy recipes that will make your tongue wag, they're just that good!
Nutrition Information
Show Details
Calories
627kcal
(31%)
Carbohydrates
31g
(10%)
Protein
37g
(74%)
Fat
39g
(60%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
20g
Cholesterol
122mg
(41%)
Sodium
3006mg
(125%)
Potassium
1524mg
(44%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
5899IU
(118%)
Vitamin C
78mg
(87%)
Calcium
61mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 31g | 10% |
| Protein | 37g | 74% |
| Fat | 39g | 60% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 122mg | 41% |
| Sodium | 3006mg | 125% |
| Potassium | 1524mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5899IU | 118% |
| Vitamin C | 78mg | 87% |
| Calcium | 61mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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