Description
This Instant Pot Corned Beef recipe offers a tender and flavorful corned beef brisket cooked quickly under pressure, paired with classic vegetables like potatoes, carrots, and cabbage. Infused with garlic, onions, Guinness beer, and pickling spices, it's an easy twist on a traditional Irish-American favorite, perfect for a comforting and hearty meal.
Ingredients
Units
Scale
Broth and Aromatics
- 2 cups low-sodium beef broth
- 1 medium white or yellow onion, cut into 5 or 6 chunks
- 2 teaspoons minced garlic
- 11.2 ounce bottle Guinness beer (can substitute with additional beef broth)
Corned Beef
- 3 1/2 to 4 pound corned beef brisket or round, with pickling spice packet
Vegetables
- 1 pound baby gold or red potatoes (fingerling potatoes work well too), halved
- 4 large carrots, peeled and cut into 3-inch chunks
- 1 small head green cabbage, cut into 8 wedges
Finishing and Garnish
- 3 tablespoons butter
- Fine ground sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, optional garnish
- 1/4 cup whole grain mustard, optional for dipping
Instructions
- Prepare the Instant Pot: Add the beef broth, chopped onion, and minced garlic into the insert of a 6- to 8-quart Instant Pot. Place the corned beef brisket on top of the mixture with the fat side facing up. Pour the Guinness beer over the brisket and sprinkle the pickling spices evenly over the meat. Close and lock the lid securely.
- Pressure Cook the Brisket: Select the MANUAL or PRESSURE COOK setting, set the pressure to HIGH, and program the timer for 1 hour and 25 minutes. Allow the brisket to cook under pressure to become tender and infused with flavors.
- Release Pressure and Prep Vegetables: When the cooking time ends, allow a natural pressure release for 10 minutes, then manually release any remaining pressure. While the beef cooks, prepare the vegetables by cutting the cabbage into 8 wedges, slicing the potatoes in half, and peeling and cutting the carrots into large chunks.
- Cook the Vegetables: Transfer the cooked corned beef to a cutting board and tent it with foil to keep warm. Use a slotted spoon to remove and discard the onion from the Instant Pot, keeping the cooking liquid inside. Add the potatoes and carrots into the Instant Pot and place cabbage wedges on top, making sure not to exceed two-thirds of the pot's capacity. Close and lock the lid again.
- Pressure Cook the Vegetables: Select MANUAL or PRESSURE COOK on HIGH pressure, and set the timer for 5 minutes. Once done, immediately quick release the pressure to prevent overcooking.
- Slice and Serve: Trim any excess fat from the top of the corned beef and slice the brisket against the grain into thin slices. Drizzle some cooking liquid over the sliced meat to keep it moist. Use a slotted spoon to transfer the cooked potatoes, carrots, and cabbage to a serving platter or bowl.
- Finish the Vegetables: Toss the cooked vegetables with butter, and season with sea salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley if desired.
- Serve: Serve the tender corned beef with the buttered vegetables alongside a side of whole grain mustard for dipping. Enjoy this hearty meal warm.
Notes
- If Guinness beer is unavailable, substitute with an equal amount of additional beef broth for similar depth of flavor.
- Using low-sodium beef broth helps control the saltiness, as corned beef can be salty.
- Natural release of pressure after the brisket cook time helps the meat stay tender and juicy.
- Do not fill the Instant Pot above two-thirds full when cooking the vegetables to ensure safe pressure cooking.
- Slice the corned beef against the grain to maximize tenderness.
- Whole grain mustard makes an excellent accompaniment but can be omitted or substituted with horseradish sauce.
- Leftovers keep well in the refrigerator and can be used in sandwiches or hash.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
