Instant Pot Corned Beef – prepare the most tender and delicious corned beef in your pressure cooker! Complete with potatoes, cabbage and carrots for the perfect St. Patrick’s Day dinner.
Whether you’re Irish or not, you’ll want to make this corned beef recipe for St. Patrick’s Day this year. Or really any day. I don’t know why corned beef is really a one-night stand of the year in the United States. It’s so good that you really should enjoy it more often.
Instant Pot Corned Beef is such a simple and foolproof method that you will come back to it year after year!
Why you will love this recipe
- Super easy to do with very little hands on work.
- The most tender, juiciest and most delicious corned beef without having to cook it all day!
- The carrots, potatoes, and cabbage also cook in the corned beef liquid, so it looks like they all cooked together, but nothing is overcooked or mushy.
Corned Beef & Cabbage
For St. Patrick’s Day, a traditional meal of corned beef and cabbage is a custom in most of the United States. You don’t have to be Irish to enjoy this meal either, it’s also a tradition for many non-Irish families.
I’ve made corned beef sous vide before and it’s one of my all time favorite things. But since most people don’t have a way to cook sous vide, we turn to the Instant Pot, which is much more common. As with most Instant Pot recipes, you’ll end up with a perfectly cooked piece of meat that’s super tender, juicy, and delicious.
What is corned beef
Corned beef is the flat part of a breast. It is therefore a large hard muscle that has a lot of intermuscular fat. This is one of those cuts that you really want to cook for a long time to be nice and tender. It will take about 90 minutes to cook the beef in the pressure cooker, but the result is perfect every time!
When you buy the package of corned beef from the store, it will contain the brisket roast which is in a brined liquid. And in the bag should be a packet of spices. Be sure to discard the liquid in the bag, but save the spices, they will be used to flavor the meat.
What you will need
- Beef broth
- Onion
- Garlic
- Corned beef breast
- small potatoes
- Carrots
- Cabbage
How to Make Instant Pot Corned Beef
Be sure to scroll down to the recipe card for full measurements and instructions!
- Fill the base of your Instant Pot with beef stock, then place the trivet on the bottom.
- Open the bag of corned beef brisket and pour out all the liquid, but save the spice packet. Dry the beef brisket and sprinkle the spices over the meat, use your hands to rub it over the meat and make sure it sticks. Place the piece of meat on the trivet in the Instant Pot.
- Add crushed garlic cloves and chopped onion to the sides.
- Close and lock the lid and cook for 90 minutes on high pressure.
- After the cooking time has elapsed, use the quick unlock method to unlock the pressure cooker.
- Carefully remove the meat and cover it with aluminum foil to keep it warm.
- Remove the trivet and all but 1 cup of liquid from the pressure cooker. Add the chopped carrots, potatoes and cabbage to the pan. Cover, lock the lid and cook for 5 minutes on high pressure.
- Use quick release method to unlock.
- Cut your meat against the grain and serve with cooked vegetables.
Recipe tips
- If you want to speed things up a bit, you can cook the vegetables separately, so when you take the meat out, everything is ready. But you don’t want to cook the vegetables with the corned beef in the Instant Pot, or they will overcook. However, the pressure rises quickly, because the liquid is boiling.
- When slicing your corned beef, you want to slice against the grain. This will give you the most tender cut of meat.
- For the potatoes, choose a small potato which is a waxier potato. They won’t break down as much during cooking.
- You can use baby carrots for this, but I think whole carrots that you peel and chop taste so much better, so that’s what the recipe calls for.
- Let the meat rest while the vegetables cook. This will allow all the juices to redistribute, and when you go to slice it, you shouldn’t have any juices leaking everywhere.
What’s up with corned beef
You pretty much have a full meal with the vegetables and the meat. But if you don’t want to do the potatoes and carrots part, you don’t have to! Or maybe you’re just making potatoes. Totally up to you!
Storage
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator. It’s great to turn into sandwiches with a bit of sauerkraut and thousand island dressing for a quick Rueben sandwich!
Yield: 8
Instant Pot Corned Beef
Instant Pot Corned Beef – prepare the most tender and delicious corned beef in your pressure cooker! Complete with potatoes, cabbage and carrots for the perfect St. Patrick’s Day dinner.
Preparation time 10 minutes
Cooking time 1 hour 35 minutes
Additional time 20 minutes
Total time 2 hours 5 minutes
Ingredients
- 4 cups beef broth
- 1 large onion, chopped
- 4 crushed garlic cloves
- 3 to 4 pound corned beef brisket
- 1 1/2 pounds baby potatoes
- 4 large carrots, peeled and chopped
- 3 cups chopped cabbage
Instructions
- Fill the base of your Instant Pot with beef stock, then place the trivet on the bottom.
- Open the bag of corned beef brisket and pour out all the liquid, but save the spice packet. Dry the beef brisket and sprinkle the spices over the meat, use your hands to rub it over the meat and make sure it sticks. Place the piece of meat on the trivet in the Instant Pot.
- Add crushed garlic cloves and chopped onion to the sides.
- Close and lock the lid and cook for 90 minutes on high pressure.
- After the cooking time has elapsed, use the quick unlock method to unlock the pressure cooker.
- Carefully remove the meat and cover it with aluminum foil to keep it warm.
- Remove the trivet and all but 1 cup of liquid from the pressure cooker. Add the chopped carrots, potatoes and cabbage to the pan. Cover, lock the lid and cook for 5 minutes on high pressure.
- Use quick release method to unlock.
- Cut your meat against the grain and serve with cooked vegetables.
Nutrition information
Yield
8
Portion
1
Amount per serving calories 609Total fat 32gSaturated fat 13gtrans fat 0gUnsaturated fats 15gCholesterol 180mgSodium 555mgCarbohydrates 25gFiber 4gSugar 4gProtein 54g
Nutrition Disclaimer: All information presented on this site is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a guide.
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Welcome to Dinners, Mains & Desserts where my love of food meets my busy life. My name is Erin and I am an occasional home cook who enjoys feeding people. On this blog you will find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with my family and friends.
