Instant Pot Corned Beef

Why Cook Corned Beef in the Instant Pot

Brisket, the traditional cut, is a tougher cut of meat. Therefore, brine-curing and cooking it low and slow (3-5 hours) make it deliciously tender.

That’s where making corned beef in a pressure cooker comes in handy. Cut that time in half and have dinner on the table in only 1-1½ hours! Additionally, the Instant Pot’s set-and-forget cooking option is ideal for busy mothers.

How to Make Instant Pot Corned Beef

1. Prep – Remove the corned beef from its packaging and rinse it under cool water to remove excess salt. Place the corned beef on top of a trivet in your electric pressure cooker.
2. Season – Then, sprinkle it with the contents of the pickling spice packet. Add onion, garlic, thyme, bay leaves, peppercorns, allspice berries, and mustard seeds. Finally, add about 5 cups of beef broth to the Instant Pot. (Photo 1)
3. Pressure Cook – Close the lid with the vent set to seal. Cook it for 70 minutes on high pressure for sliceable corned beef or 90 minutes for fall-apart corned beef. (Photo 2)
4. Prep Veggies – Peel and chop your potatoes and carrots into large chunks of similar size while your meat is cooking. If you’re using a small cabbage, cut it into wedges; otherwise, cut it into large chunks. Set aside. (Photo 3)
5. Natural Release – When the cooking time is up, let the pressure cooker release naturally for 15 minutes.
6. Rest – Do a quick release to let any additional pressure out. Then, carefully remove the brisket and place it on a platter. Cover it with foil to keep it warm while you cook the vegetables.
7. Cook Veggies – Strain the cooking liquid from the pot into a bowl. Add the carrots and potatoes to the pot and pour enough cooking liquid back in to fully cover them. Close your Instant Pot and cook on high pressure for 3-4 minutes or until the potatoes are tender. (Photo 4)
8. Add Cabbage – Quickly release the pressure and add the cabbage. Cook the vegetables for 2 more minutes, uncovered, until the cabbage has wilted or reached the desired tenderness.
9. Serve – Then, remove the vegetables and place them next to the corned beef on the platter.
10. Optional Step – Heat a skillet with butter and add the potatoes, carrots, and cabbage. Sauté for 3-5 minutes or until slightly browned. Place them on the platter next to the corned beef.

Recipe Notes & Tips

• For the old-fashioned oven method, set your oven to 350℉ (177℃). Add the corned beef brisket and about an inch of water to a Dutch oven, and roast fat side up for about an hour per pound of meat.
• Use whole carrots if possible, as they add more flavor to your dish. Plus, they hold up better in the pressure cooker.
• Russet potatoes tend to get mushy fast, making them great for mashed potatoes. Red, yellow, or even fingerling potatoes are a better choice.
• Let the beef rest while cooking the vegetables, allowing the juices to reabsorb and keep the meat juicy.
• Slice the brisket across the grain for another trick for tender corned beef.

Make-Ahead and Storage Instructions

This dish reheats exceptionally well, so you can prepare it a day ahead. Simply slice and reheat it on the stovetop with all the juices and vegetables over medium heat. A minute or two in the microwave also works fine for individual servings.

Store leftover corned beef and cabbage in the refrigerator in an airtight container for 3-5 days or freeze it for 3-4 months. Thaw it in the fridge the night before you want to use it.

FAQs

What Goes With Pressure-Cooker Corned Beef

Many people traditionally serve this Irish-American dish with Irish soda bread. Corn on the cob and other root vegetables also pair well. A fresh salad, such as a simple wedge or tossed salad, would be perfect.

More Beef and Cabbage Recipes to Try

• Cabbage Roll Casserole
• Stuffed Cabbage Rolls
• Slow Cooker Corned Beef and Cabbage
• Cabbage Egusi Soup

Watch How to Make It

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