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.
Ingredients
Scale
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)
Instructions
- Add Beef: Place the rinsed corned beef brisket fat-side up into the Instant Pot inner pot.
- Add Aromatics: Add the quartered onion and crushed garlic cloves on and around the brisket.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pressure Cook Vegetables: Close the lid and pressure cook on high for 3 minutes, followed by a quick release.
- Remove Vegetables: Carefully open the lid and use a spider strainer to remove the vegetables from the pot.
- 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.
- 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
