Instant Pot Corned Beef – Spend With Pennies
Instant Pot Corned Beef and Cabbage is easy to make, tender, and delicious!
The Instant Pot cooks an entire corned beef and cabbage dinner in a fraction of the time (and all in one pot)!
Not only is corned beef brisket a star on St. Patrick’s Day, but it makes for a hearty entrée all year round, especially on chilly winter days!
Why We Love Cooking in the Instant Pot
For years I’ve made corned beef in a crockpot and while tender and delicious, it takes all day long. This Instant Pot recipe has easy prep and quicker cooking!
- Everything from searing to cooking can be done in just one pot (less mess, less dishes!).
- Tougher cuts (like a corned beef brisket) become melt in your mouth tender.
- Meat cooks in a fraction of the time.
- An instant pot is easy to use.
How to Make Instant Pot Corned Beef
This simple favorite is ready in a few simple steps! Using baby white and red potatoes means no peeling or chopping! Cut cabbage wedges or 2-inch chunks.
This recipe works well with a flat cut brisket.
- Combine beer, beef broth, onion, and garlic in the pressure cooker (per recipe below).
- Add the trivet and place the corned beef on top with the seasoning packet.
- Cook on high and release pressure. Rest the corned beef while the veggies cook.
- Discard all but one cup of liquid and add the cabbage, potatoes, and carrots. Cook on high for 5 minutes, then quick release the pressure.
Remove corned beef and place it on a cutting board. Slice across the grain and serve on top of the vegetables.
How Long to Cook Instant Pot Corned Beef I find 90 minutes is perfect for thawed corned beef about 2-3lbs (or even slightly larger).
No Seasoning Packet (what spice packet)!? Corned beef often comes with a spice packet to be added during cooking. If you don’t see a spice packet, sometimes the spices are already in the beef and the packet is not separate. A corned beef spice packet can be substituted with about 1-2 tablespoons of pickling spices.
TIP Resting the corned beef redistributes the juices keeping the meat tender. It’s okay to use frozen corned beef brisket, but remember to increase the cooking time. Since the cabbage, potatoes, and carrots are cooked while the corned beef rests, there is no risk of them overcooking!
The Best Beer To Use for Corned Beef in the Instant Pot
Use the beer you like to drink! Some darker beers can produce a bit of a bitter flavor in the cooking liquid but truly flavor the beef and veggies beautifully. I’d suggest a dark beer like Guinness or Irish Stout for a truly savory flavor. If you simply don’t have any on hand, then use broth and a spoonful of brown sugar.
Since corned beef is a full meal deal on its own, keep the sides fairly simple. But definitely make some bread to soak up those delicious juices!
Leftover Corned Beef Sandwiches
Next to meatloaf, nothing is better than a corned beef sandwich. Pile it high on two slices of rye bread, add a little sauerkraut and stone-ground mustard and you’ve got yourself a Reuben! Don’t forget the swiss cheese! Enjoy!
Must-Try Corned Beef Recipes
Instant Pot Corned Beef
This recipe makes for a hearty entrée all year round, especially on those chilly winter days!
Combine water, beer, broth, onion, and garlic in a 6QT Instant Pot.
Add the trivet and add the corned beef brisket with the *spice mixture (if yours doesn’t have a spice mixture, see note).
Cook on high pressure for 90 minutes. Once done, release pressure and remove brisket, tent with foil to rest.
Leave about 1 cup liquid in the Instant Pot. Add cabbage, potatoes and carrots. Set to high pressure for 5 minutes.
Quick-release pressure. Remove vegetables to a serving plate with a slotted spoon. Top with butter or sauce from the Instant Pot.
Slice corned beef across the grain and serve with vegetables.
You can use all broth or all beer with the water. Darker beers can produce a slightly bitter flavor depending on the type/brand.
I prefer baby potatoes because they hold their shape and don’t require peeling/chopping but you can use any potatoes. Russet potatoes will need to be peeled. Baby carrots will work in this recipe.
Calories: 416 | Carbohydrates: 23g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 1880mg | Potassium: 984mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5130IU | Vitamin C: 73mg | Calcium: 58mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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