Instant Pot Corned Beef – make the most tender, 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 every day. I’m not sure why corned beef is really a one-night-of-the-year meal in the United States. It’s so good it really should be enjoyed a lot more often.
Instant Pot Corned Beef is such a simple and foolproof method, you’ll be coming back to it year after year!
Why you will love this recipe
- Super easy to make with very little manual work.
- The most tender, juicy and delicious corned beef without having to cook it all day!
- The carrots, potatoes, and cabbage also cook in the corned beef’s liquid, making it appear as if they all cooked together, but nothing gets overcooked or mushy.
Corned Beef & Cabbage
For St. Patrick’s Day, a traditional meal of corned beef and cabbage is very common 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 sous vide corned beef before and it’s one of my all-time favorite dishes. But since most people don’t have a way to cook sous vide, let’s turn to the Instant Pot, which is far more common. As with most Instant Pot recipes, you end up with a perfectly cooked, super tender, juicy, and delicious piece of meat.
What is corned beef
Corned beef is the flat part of a breast. So it’s a big, tough muscle that contains a lot of intermuscular fat. It’s one of those cuts that you want to cook really long to get it nice and tender. It takes about 90 minutes to cook the beef in the pressure cooker, but it turns out perfectly every time!
When you buy the corned beef package from the store, it comes with the brisket that’s in a brine solution. And in the bag should be a packet of spices. Be sure to discard the liquid in the bag, but save the spices, they’re used to flavor the meat.
what you will need
- beef broth
- Onion
- Garlic
- Corned beef brisket
- baby potatoes
- carrots
- cabbage
How to make Instant Pot Corned Beef
Be sure to scroll down to the recipe card for measurements and full instructions!
- Fill the bottom of your Instant Pot with beef broth, then place the trivet on the bottom.
- Open the bag of corned beef brisket and pour out all the liquid, but save the seasoning packet. Pat the breast dry and sprinkle the seasonings over the meat, rubbing your hands over the meat making sure it sticks. Place the cut of meat on the trivet in the Instant Pot.
- Add crushed garlic cloves and chopped onions to the sides.
- Close and latch the lid and cook under high pressure for 90 minutes.
- After the cooking time is up, use the quick release method to unlock the pressure cooker.
- Carefully remove the meat and cover with foil to keep warm.
- Remove the saucer and all but 1 cup of the liquid from the pressure cooker. Add chopped carrots, potatoes and cabbage to the pot. Cover, secure lid and cook under high pressure for 5 minutes.
- Use the quick release method to unlock.
- Slice your meat against the grain and serve with the cooked vegetables.
recipe tips
- If you want to speed it up a bit, you can cook the veggies separately, so when you take out the meat, everything is ready. But you don’t want to cook the veggies in the Instant Pot along with the corned beef or it will severely overcook. However, it quickly regains pressure as the liquid is boiling hot.
- When you cut your corned beef, you want to cut against the grain. This is how you get the most tender cut of meat.
- For the potatoes, choose a baby potato that is firmer. They won’t break down quite as much when cooked.
- You can use baby carrots for this, but I find that whole carrots that you peel and slice just taste way better, so that’s what the recipe calls for.
- Let the meat rest while the vegetables cook. This allows any juices to redistribute, and when you slice it, you shouldn’t run juices all over it.
What goes with corned beef
You pretty much have a full meal with the veggies and the meat. But if you don’t want to do the potato and carrot part, you don’t have to! Or maybe you just make potatoes. Yours!
storage
Any leftovers can be stored in an airtight container in the fridge for 3-4 days. It’s super sandwiched with a little sauerkraut and Thousand Island Dressing for a quick beetroot sandwich!
Yield: 8
Instant pot corned beef
Instant Pot Corned Beef – make the most tender, delicious corned beef in your pressure cooker! Complete with potatoes, cabbage and carrots for the perfect St Patrick’s Day dinner.
preparation time 10 mins
cooking time 1 hour 35 minutes
Extra time 20 minutes
total time 2 hours 5 minutes
Ingredients
- 4 cups beef broth
- 1 large onion, chopped
- 4 garlic cloves, crushed
- 3-4 pounds of corned beef brisket
- 1 1/2 pounds baby potatoes
- 4 large carrots, peeled and chopped
- 3 cups chopped cabbage
instructions
- Fill the bottom of your Instant Pot with beef broth, then place the trivet on the bottom.
- Open the bag of corned beef brisket and pour out all the liquid, but save the seasoning packet. Pat the breast dry and sprinkle the seasonings over the meat, rubbing your hands over the meat making sure it sticks. Place the cut of meat on the trivet in the Instant Pot.
- Add crushed garlic cloves and chopped onions to the sides.
- Close and latch the lid and cook under high pressure for 90 minutes.
- After the cooking time is up, use the quick release method to unlock the pressure cooker.
- Carefully remove the meat and cover with foil to keep warm.
- Remove the saucer and all but 1 cup of the liquid from the pressure cooker. Add chopped carrots, potatoes and cabbage to the pot. Cover, secure lid and cook under high pressure for 5 minutes.
- Use the quick release method to unlock.
- Slice your meat against the grain and serve with the cooked vegetables.
Nutritional Information
yield
8th
serving size
1
amount per serving calories 609total fat 32gSaturated Fatty Acids 13gtrans fat 0gunsaturated fat 15gcholesterol 180mgsodium 555mgcarbohydrates 25gfiber 4gSugar 4gprotein 54g
Nutritional Disclaimer: All information on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should be used as a general guide only.
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Welcome to Dinners, Dishes & Desserts, where my love of food meets my busy life. My name is Erin and I’m a casual cook who loves to feed people. This blog has hundreds of quick and easy recipes, mostly made from scratch. I spend my days in the kitchen creating new recipes to share with family and friends.
