When March rolls around, I always celebrate by making St. Patrick’s Day recipes such as colcannon, Irish soda bread, an Irish mule and this super easy and delicious pressure cooker corned beef. You can never go wrong with a succulent and savory corned beef, but let’s be real, this cut of meat takes a long time to cook. My easy Instant Pot corned beef recipe solves this problem and drastically reduces the cooking time to just 90 minutes. The end result is a perfectly delicious dish that is sure to get rave reviews. It is one of my favorite Instant Pot recipes!
Instant Pot Corned Beef Ingredients
When you make your Instant Pot corned beef you will need corned beef brisket, onion, garlic, carrots, small yellow potatoes, green cabbage, butter, garlic, parsley, salt and pepper.
How Do You Make Instant Pot Corned Beef?
Start by placing onions and garlic in the bottom of the Instant Pot. Place the corned beef on top and sprinkle seasonings over the meat. If your meat doesn’t come with a seasoning packet, it’s fine to just cook it without the seasoning. The corned beef in these photos came pre-seasoned. Add water to the pot, then cook on high pressure until the meat is tender. Release the pressure. Remove the meat from the cooking liquid in the pot, and cover to keep warm. Add carrots, potatoes and cabbage wedges to the pot, then cook until the veggies are tender. Remove the vegetables from the liquid in the pot, and arrange on the plate with the brisket. Drizzle garlic butter over the vegetables, then slice the meat and serve.
Tips For The Perfect Dish
Most packaged corned beef contains a packet of spices to sprinkle over the meat when it cooks. If your meat does not come with a spice packet, you can use 1-2 teaspoons of pickling spice instead, or simply omit the extra spices. This dish stays fresh in the refrigerator for up to 4 days. You can freeze cooked corned beef for up to two months. I don’t recommend freezing the vegetables as they can become soft and watery when thawed. Save some of your leftovers to make corned beef hash the next day! Cut your cabbage into wedges with the core attached so that it doesn’t fall apart as it cooks. Be sure to slice your meat against the grain for the most tender slices. I serve this dish with a side of grainy mustard which pairs perfectly with the savory beef.
Instant Pot Corned Beef Flavor Variations
This dish is delicious as-is, but you can absolutely add other ingredients to customize the flavors to your tastes.
Liquid: Instead of water, feel free to use a light colored beer such as a lager. I have heard of people using Guinness, though it’s flavor is a little strong for me. You can use low sodium beef broth or low sodium chicken broth. It’s imperative to use low sodium broth or the finished dish could be overly salty. Potatoes: I typically use baby Yukon gold potatoes, but baby red potatoes also work. You can also use regular sized potatoes of any variety cut into 1 1/2 inch pieces. Keep the pieces similar in size and shape so that they cook at the same rate. Vegetables: Try Savoy cabbage instead of traditional green cabbage. You can also add other types of root vegetables to the mix such as parsnips, turnips and rutabaga. Seasonings: You can try some other flavors by adding a few bay leaves or coriander seeds to the Instant Pot. Sandwich: I love to keep leftover corned beef for sandwiches the next day. Corned beef goes great on rye bread with mustard or you can make a Rueben sandwich with sauerkraut, Russian dressing and Swiss cheese.
You’ll be amazed at how easy it is to use your Instant Pot to turn a simple meal into something extraordinary.
Instant Pot Corned Beef Video
