You will love this delicious Instant Pot Corned Beef. It is easy to throw together but has the most delicious flavors. This is a perfect St. Patrick’s Day dinner, but it’s great all year long.
With St.Patrick’s Day right around the corner, I thought I would give you another great way to make Corned Beef! If you love my Slow Cooker Corned Beef but want a slightly quicker version, this is a great option. While this is a great dinner for the upcoming holiday, I really think this is a dinner recipe that you will love all year. Especially because it all cooks in your Instant Pot!
What is Corned Beef
Corned beef is a savory and flavorful meat product that undergoes a unique curing process, resulting in its distinctive taste and texture. Typically made from beef brisket, this dish has a history rooted in preservation methods, where the meat is cured with large grains of salt, known as “corns” of salt. The name “corned beef” is derived from this curing process.
Corned beef is commonly associated with certain culinary traditions, particularly Irish and American cuisines. A staple ingredient in dishes like corned beef and cabbage, the meat can also be sliced and used in sandwiches like the Reuben or diced and incorporated into various recipes, adding a savory and hearty element to dips and meals. Corned beef and cabbage is a common staple around St Patrick’s Day, but as I said above, once you try this recipe you will want to make it all year round.
How to Cook Corned Beef in the Instant Pot
Here is a brief overview of how this corned beef and cabbage recipe comes together in your Instant Pot. For the full recipe including all measurements and cooking times, see the recipe card at the bottom of the post.
- Add the cooking liquid. Add the beef broth, beer, and apple cider vinegar to the Instant Pot along with the bay leaf. Add the trivet, then put the corned beef brisket in.
- Season the beef. In a small bowl, combine the brown sugar, allspice, ground mustard, dill weed, kosher salt, and black pepper. Sprinkle over the corned beef. Add the minced garlic cloves on top.
- Cook the beef. Set the Instant Pot to manual, high pressure, for 60 minutes. Once the Instant Pot has counted down the 60 minutes, use a manual pressure release, turning it to venting. This helps maintain the meat’s juiciness and tenderness, preventing it from becoming overly dry. Tent the beef lightly with foil for 15 minutes to rest.
- Cook the vegetables. While the corned beef is resting, put the vegetables into the pot in this order (without removing the liquid): potatoes, carrots, onions, then cabbage. Put the top on and seal. Set it to manual, high pressure, five minutes.
- Put it all together. When it is done cooking, use a quick release again. Serve the vegetables with the corned beef and enjoy!
Instant Pot
Ingredient Notes
- Using beer: A dark Irish beer, such as Guinness, provides a rich and robust flavor along with moisture to the beef. If you want to make this without beer, you can replace it with more beef broth.
- The vegetables are optional: You fully cook the beef without them. So if there is a vegetable that your family does not like, you can leave it out and replace it with more of one that your family does like. Or if you don’t want to make vegetables at all, the recipe will be complete after you cook the beef.
Roasting Vegetables
The last step of adding the vegetables after the beef is done does add a chunk of time to this recipe. You can cut that time by roasting the carrots, onions, and potatoes in the oven for about 30 minutes at 425 degrees. Toss them with a little olive oil before roasting them in a single layer and add the cabbage for the last 10 to 15 minutes of the roasting time.
Make Corned Beef In the Slow Cooker
This recipe can also be made in your crockpot. Follow the steps in my slow cooker corned beef recipe to set it in the morning and come home to a warm and savory meal ready to be enjoyed.
Slow Cooker Corned Beef
FAQ
Beef is considered fully cooked at 145 degrees Fahrenheit. You won’t need an instant read thermometer, the cooking time on the recipe will result in tender beef.
What to Serve With Corned Beef
If you make this corned beef recipe with vegetables, it is a one stop shop meal. With carrots, cabbage, and potatoes, it is a complete meal that your whole family will love!
If you decide to leave out the vegetables, Colcannon make an excellent side dish for corned beef, offering a smooth and buttery texture that complements the hearty nature of the dish. Alternatively, you could make this a low carb dinner by leaving out the potatoes and instead serving this with the carrots, onions, cabbage, and mashed cauliflower.
Storing and Reheating Leftovers
Store any leftover beef and vegetables in an airtight container in the refrigerator for up to three days. When reheating corned beef, slice it thinly and warm it in a skillet or microwave, adding a splash of broth or water to prevent drying out. You can also use corned beef to make a Reuben Sandwich or this delicious Reuben Dip.
Reuben Sandwich
Other Great Instant Pot Recipes
If you make this instant pot corned beef recipe or any of my other recipes, let me know what you think by leaving a comment!
Instant Pot Corned Beef
Ingredients
Corned Beef
- 1 cup low sodium beef broth (236.59 ml)
- 12 ounces dark Irish beer or more beef broth (354.88 ml)
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- 3 pounds corned beef brisket seasoning packet discarded (1360.78 grams)
- 2 tablespoons brown sugar
- 1 teaspoon dried dill weed
- 1 teaspoon allspice
- 1 teaspoon ground mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 garlic cloves minced
Vegetables (Optional)
- 5 large red potatoes (about 2 pounds) quartered
- 1 pound carrots peeled and cut into 2 inch pieces (about 5 medium carrots)
- 1 large yellow onion cut into 1 1/2 inch wedges
- 1 small head of cabbage cut into wedges
Instructions
Corned Beef
- In an Instant Pot combine the beef broth, beer, and apple cider vinegar. Add in the bay leaf. Set the trivet (the metal wire insert), in the Instant Pot, and put the corned beef brisket on it.1 cup low sodium beef broth, 12 ounces dark Irish beer, 2 tablespoons apple cider vinegar, 1 bay leaf, 3 pounds corned beef brisket
- In a small bowl, combine the brown sugar, allspice, ground mustard, dill weed, kosher salt, and black pepper. Sprinkle over the corned beef. Add the minced garlic cloves on top.2 tablespoons brown sugar, 1 teaspoon dried dill weed, 1 teaspoon allspice, 1 teaspoon ground mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 3 garlic cloves
- Put the top on and seal. Set it to manual, high pressure, 60 minutes. Make sure the valve is set to sealed before you start. After a moment the Instant Pot will beep and say "On." At that point it will start building pressure and eventually the pressure valve will raise and then it will start counting down the 60 minutes. (Please note that you will need roughly 20 minutes for every pound of corned beef you have.)
- Once the Instant Pot has counted down the 60 minutes, use a manual pressure release, turning it to venting. Once the valve has fallen you can remove the top. From the time you close the pot to the time you open it will be almost 1 hour and 30 minutes.
- Remove the corned beef from the Instant Pot. Tent it loosely and let it rest for 15 minutes.
Vegetables (Optional)
- While the corned beef is resting, put the vegetables into the pot in this order (without removing the liquid): potatoes, carrots, onions, cabbage. Put the top on and seal. Set it to manual, high pressure, 5 minutes. When it is done cooking, use a quick release again. This whole process will take about 25 minutes. (Read above for an alternative method of roasting the vegetables while the beef cooks in the instant pot.)5 large red potatoes, 1 pound carrots, 1 large yellow onion, 1 small head of cabbage
- Serve the vegetables with the corned beef and enjoy!
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