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Instant Pot Corned Beef – Tender, flavorful beef brisket served with hearty vegetables
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Instant Pot Corned Beef

This tender, flavorful beef brisket served with hearty vegetables, including potatoes, carrots, and cabbage, is one of my family's favorite meals. Lots of folks love to serve it on Saint Patrick's Day, but it's super easy, and this delicious deserves to be served year-round.
Course dinner, Main Course
Cuisine Irish
Diet Gluten Free
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 221kcal
Author Imma

Ingredients

Corned Beef

  • 1 3- or 4-pound (1.3-1.8k) corned beef brisket (and spice packet)
  • 1 medium onion, sliced
  • 3 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • 2-3 bay leaves, crushed
  • 1 tablespoon (7g) peppercorns
  • 2 tablespoons (12g) allspice berries
  • 1 tablespoon (11g) mustard seeds
  • 5-6 cups (1.2-1.4l) beef broth

Veggies

  • pounds (680g) carrots
  • 2 pounds (900g) red potatoes
  • 1 large head green cabbage, cut into 8 wedges
  • 2-4 tablespoons (25-50g) unsalted butter (optional)

Instructions

Corned Beef

  • Take the corned beef from its package and rinse it under cool water to remove excess salt.
  • Place corned beef inside the trivet of your Instant Pot. Then sprinkle with the spice packet contents (if using).
  • Add onion, garlic, thyme, bay leaves, peppercorns, allspice berries, and mustard seeds. Then add about 5 cups of broth.
  • Close the lid with the vent set to sealing. Cook on high pressure for 70 minutes using the manual setting for a sliceable corned beef, or add 20 minutes for a fall-apart corned beef.
  • When the cooking time is up, let the Instant Pot Pressure release naturally for 15 minutes. Place the brisket on a platter and cover it with foil to keep it warm while you cook the vegetables.
  • While your meat is cooking, peel and chop the potatoes into chunks (pick the size you want). Peel and chop the carrots into large chunks (about the same size as your potato chunks).
  • If using small cabbage, cut in wedges; otherwise, cut in large chunks. Set aside.
  • When brisket is cooked to desired tenderness. Strain the cooking liquid from the pot into a bowl and discard any particles. Add your potatoes and carrots to the pot and pour in enough cooking liquid to fully cover them.

Veggies

  • Close your Instant Pot and cook on HIGH pressure for 3-4 minutes or until the veggies are tender. Quickly release the pressure and add the cabbage.
  • Cook uncovered for 2 more minutes until the cabbage wilts or the desired tenderness has been reached. Remove vegetables and place them next to the corned beef or continue with the instructions below.

Optional

  • Heat butter in a skillet, then add the potatoes, carrots, and cabbage and saute for 3-5 minutes or until slightly brown. Place on the platter next to the corned beef.
  • Enjoy!

Notes

  • If your corned beef didn't come with a spice packet, don't worry. It usually contains pickling spices, many of which I've included in the ingredient list for this recipe. For a little extra flavor, add a couple of cloves to the spices already in the recipe if you desire.
  • Use whole carrots if you can. If you're in a hurry, there's nothing wrong with a bag of baby carrots, but whole carrots give your dish better flavor. Plus, they hold up better in the pressure cooker.
  • Russet potatoes tend to get mushy fast, making them great for mashed potatoes. But they're less so with corned beef. Red or yellow potatoes or even fingerlings are a better choice.
  • For the best Instant Pot corned beef, always let the beef rest while you cook the vegetables. It will allow the juices to redistribute and keep the meat tender.
  • Slice the brisket against the grain, as this is another trick for a tender bite of corned beef.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 200g | Calories: 221kcal | Carbohydrates: 41g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 384mg | Potassium: 1453mg | Fiber: 10g | Sugar: 11g | Vitamin A: 14506IU | Vitamin C: 75mg | Calcium: 147mg | Iron: 3mg