Instant Pot Corned Beef

5 from 1 vote

Instant Pot Corned Beef

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.

Prep Time10

Cook Time1 30

Rest Time15

Total Time1 55

Servings: people

Calories: 694kcal

Author: Lisa Longley

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!

Nutrition