Instant Pot Corned Beef with Vegetables Recipe

Introduction

Instant Pot Corned Beef is a simple, flavorful way to enjoy a classic dish with minimal effort. Tender brisket and perfectly cooked vegetables make this a satisfying meal perfect for any occasion.

Ingredients

• 2-4 pounds corned beef brisket (rinsed)
• 2 cups beef broth (or cold water)
• 2 cups Guinness beer or beer of your choice (water or broth)
• 1 large sweet onion (quartered)
• 6-8 garlic cloves (crushed)
• Pickling spices
• 3 bay leaves
• 6 medium carrots (peeled and cut into 2.5-inch long sticks or use baby carrots)
• 6-8 red potatoes (quartered)
• 1/2 cabbage (cut into 4 wedges)

Instructions

1. Step 1: Add the quartered onion and crushed garlic cloves to the inner pot of your Instant Pot. Place the rinsed corned beef brisket fat-side up on top.
2. Step 2: Pour in the pickling spices and the liquid (beef broth and beer). The liquid should cover the brisket; if not, add up to one more cup of water. Ensure you do not exceed the Max fill line.
3. Step 3: Gently stir the mixture and add the bay leaves.
4. Step 4: Close the lid and set your Instant Pot to high pressure. Cook for 75 minutes if your brisket is 2 pounds, 80 minutes for 3 pounds, or 85 minutes for 4 pounds. After cooking, allow a natural pressure release for 15–20 minutes, then release any remaining pressure manually.
5. Step 5: If your brisket is thicker than 1.5 inches, add 5 to 6 extra minutes of pressure cooking for each additional half inch.
6. Step 6: Remove the cooked brisket and place it in a deep dish or container with about 1 1/2 cups of the cooking liquid to keep it moist.
7. Step 7: Add the quartered red potatoes, carrots, and cabbage wedges into the remaining liquid in the Instant Pot. Using a steamer basket can help with easy removal of the vegetables later.
8. Step 8: Close the lid and pressure cook at high pressure for 3 minutes, then perform a quick release of the pressure.
9. Step 9: Carefully open the lid and remove the vegetables using a spider strainer or slotted spoon.
10. Step 10: Slice the corned beef against the grain and serve with the cooked vegetables. Strain the cooking liquid and pour some over the beef before serving.
11. Step 11: Store any remaining meat in the cooking liquid in an airtight container for best flavor and moisture retention.

Tips & Variations

• Use a steamer basket to cook the vegetables separately for easy removal and less mess.
• Adjust the seasoning with mustard or horseradish sauce when serving for added flavor.
• Substitute Guinness with another dark beer or use all broth or water for a milder taste.
• Let the cooked corned beef rest for 10 minutes before slicing to retain its juices.

Storage

Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. Keep the beef covered with some cooking liquid to prevent drying out. Reheat gently in a covered dish or in the instant pot using the sauté function, adding a little liquid if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the corned beef without beer?

Yes, you can use all beef broth or water instead of beer. The dish will still be flavorful, though beer adds a distinctive depth.

How do I know when the corned beef is done?

The corned beef is done when it is tender and easily pierced with a fork. Pressure cooking times vary by size, but allow some natural release time to finish the cooking gently.

Instant Pot Corned Beef with Vegetables Recipe

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★★★★★

4.7 from 68 reviews

• Author: Lana
• Total Time: 2 hours
• Yield: 6 servings 1x

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Description

This Instant Pot Corned Beef recipe offers a quick and flavorful way to prepare a classic dish, featuring tender corned beef brisket cooked with aromatic spices, garlic, and onions. Paired with perfectly cooked carrots, red potatoes, and cabbage, this hearty meal comes together in under two hours, making it an ideal choice for a comforting dinner with minimal prep and maximum taste.

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Ingredients

Scale 1x2x3x

Corned Beef and Broth

• 2–4 pounds corned beef brisket (rinsed)
• 2 cups beef broth (or cold water)
• 2 cups Guinness beer or beer of your choice (or water or broth)
• Pickling spices (usually included with corned beef or about 2 tablespoons)
• 3 bay leaves

Aromatics

• 1 large sweet onion (quartered)
• 6–8 garlic cloves (crushed)

Vegetables

• 6 medium carrots (peeled and cut into 2.5-inch long sticks, or use baby carrots)
• 6–8 red potatoes (quartered)
• ½ cabbage (cut into 4 wedges)

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Instructions

1. Add Beef: Place the rinsed corned beef brisket fat-side up into the Instant Pot inner pot.
2. Add Aromatics: Add the quartered onion and crushed garlic cloves on and around the brisket.
3. Add Liquids and Spices: Pour in the beef broth and Guinness beer (or your chosen liquid) until the brisket is covered. Add the pickling spices and bay leaves to the pot. Stir gently to distribute the spices. If liquid does not cover, add up to one more cup of water without exceeding the Max fill line.
4. Pressure Cook Brisket: Secure the lid and set the Instant Pot to cook at high pressure for 75 minutes for a 2-pound brisket, 80 minutes for 3 pounds, and 85 minutes for 4 pounds. Allow a natural pressure release for 15 to 20 minutes, then manually release any remaining pressure.
5. Adjust Timing if Needed: If the brisket is thicker than 1.5 inches, add an extra 5-6 minutes of pressure cooking for every additional half inch.
6. Set Aside Brisket: Remove the corned beef and place it in a deep dish. Pour about 1½ cups of cooking liquid over the meat to keep it moist.
7. Add Vegetables: Add the quartered red potatoes, carrots, and cabbage wedges into the remaining cooking liquid in the Instant Pot. For easier removal, place the vegetables in a steamer basket inside the pot.
8. Pressure Cook Vegetables: Close the lid and pressure cook on high for 3 minutes, followed by a quick release.
9. Remove Vegetables: Carefully open the lid and use a spider strainer to remove the vegetables from the pot.
10. Serve: Slice the corned beef against the grain and serve it alongside the cooked vegetables. Pour some of the strained cooking liquid over the meat for added flavor.
11. Store Leftovers: Strain the remaining cooking liquid and store the corned beef in an airtight container with some of the cooking sauce to keep it moist.

Notes

• Rinse the corned beef brisket thoroughly to reduce excess saltiness unless the package instructions specify otherwise.
• The thickness of the brisket affects cooking time; thicker cuts require additional pressure cooking minutes.
• Using a steamer basket for the vegetables makes removal easier and helps prevent overcooking.
• Allowing a natural pressure release for the brisket helps retain moisture and tenderness.
• You can substitute Guinness beer with any stout beer, water, or broth depending on preference and availability.
• Store leftover brisket with cooking liquid to maintain its flavor and prevent drying.

• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: Irish

Keywords: corned beef, Instant Pot, pressure cooker, St. Patrick’s Day, Irish recipe, brisket, cabbage, carrots, potatoes