This comprehensive guide will help you create the most incredibly tender and flavorful Instant Pot Corned Beef you’ve ever tasted! Forget long hours of slow cooking; your pressure cooker will transform a humble cut of corned beef into a melt-in-your-mouth masterpiece, perfect for a hearty family dinner or delicious sandwiches. Best of all, this recipe delivers exceptional results without needing any beer, making it accessible and enjoyable for everyone.
Just like my Instant Pot Pot Roast, this beef is guaranteed to be fall-apart tender, rich with savory flavor, and incredibly satisfying. We’ll show you how to cook it alongside classic root vegetables and tender cabbage, all in a single pot, ensuring minimal cleanup and maximum flavor. Alternatively, you can prepare the corned beef on its own and pair it with a quick Fried Cabbage side dish made in a skillet, or perhaps use it to create iconic Reuben sandwiches.
If there’s one culinary task the Instant Pot truly excels at, it’s cooking large, tougher cuts of meat to perfection. The high-pressure environment works wonders, breaking down tough fibers and infusing the meat with incredible tenderness and juiciness that’s hard to achieve with other methods. You’ll never have to worry about dry, overcooked, or chewy corned beef again! What’s more, the Instant Pot significantly cuts down on cooking time compared to traditional stovetop or slow cooker methods, allowing you to enjoy this comforting meal much sooner without hours of advanced planning.
You will be absolutely amazed at how the meat becomes so incredibly tender it practically melts, yet still holds its shape beautifully for clean, elegant slices. The magic doesn’t stop there; your accompanying vegetables – hearty potatoes, sweet carrots, and crisp cabbage – cook to tender perfection in just 4 minutes right in the same flavorful liquid after the beef is done. This means your entire wholesome dinner is prepared in one single pot, simplifying both the cooking process and the dreaded after-meal cleanup!
Preparing corned beef in the Instant Pot isn’t just about speed; it’s about achieving consistent, restaurant-quality results every time. The enclosed environment locks in moisture and flavor, creating a deeply aromatic broth that the vegetables then absorb, enhancing their taste. This method is a game-changer for anyone looking to enjoy classic comfort food with modern convenience.
Why Choose the Instant Pot for Corned Beef?
Corned beef is traditionally a dish that requires patience, often simmering for several hours to achieve that desired fork-tenderness. While slow cooking has its merits, the Instant Pot brings several distinct advantages to the table, especially for busy home cooks:
- Unmatched Tenderness: The high-pressure cooking environment dramatically speeds up the breakdown of collagen in the meat, resulting in exceptionally tender corned beef that practically falls apart with a touch of a fork.
- Significant Time Savings: What typically takes 3-4 hours on the stovetop or 6-8 hours in a slow cooker can be accomplished in just over an hour of active pressure cooking time, plus natural pressure release. This makes it a perfect meal for weeknights or when you need a hearty dinner without all-day planning.
- One-Pot Wonder: Our method allows you to cook both the corned beef and the accompanying vegetables in the same pot, soaking up all the rich flavors from the broth and seasonings. This means fewer dishes to wash and a simplified cooking process from start to finish.
- Consistent Results: The Instant Pot provides a controlled cooking environment, eliminating guesswork and ensuring your corned beef is perfectly cooked every time, without the risk of drying out or becoming tough.
- Enhanced Flavor Infusion: Pressure cooking helps to drive the flavors from the pickling spices deep into the meat, resulting in a more intensely flavored and aromatic dish compared to other cooking methods.
Whether you’re celebrating St. Patrick’s Day or simply craving a comforting meal, the Instant Pot makes preparing corned beef a breeze.
Essential Ingredients for Perfect Instant Pot Corned Beef
Creating an unforgettable corned beef dinner starts with selecting the right ingredients. Here’s a detailed look at what you’ll need and some tips for choosing the best:
- Corned Beef Brisket with Seasoning Packet (3 to 6 lbs): The heart of our dish. You’ll typically find two main cuts:
- Flat Cut: Leaner and more uniform in thickness, making it easier to slice neatly. Ideal for serving as a main dish or for sandwiches.
- Point Cut: Fattier and more marbled, which contributes to a richer flavor and a more shreddable texture. Great for pulled corned beef or for dishes where shredding is preferred.
Most corned beef briskets come with a seasoning packet (often including peppercorns, mustard seeds, bay leaves, and sometimes allspice or cloves). This packet is crucial for the classic corned beef flavor, so don’t discard it!
- Broth (3 cups, any type): Beef, chicken, or vegetable broth will work beautifully. Choose a low-sodium option if you are mindful of salt intake, as corned beef itself is already quite salty due to the brining process. The broth forms the flavorful liquid base for cooking the meat and later, the vegetables.
- Large Yellow Onion (1): Roughly chopped. Onions add a foundational layer of sweetness and aromatic depth to the broth, enhancing the overall flavor of the corned beef.
- Garlic Cloves (4): Peeled and smashed or roughly chopped. Garlic is a classic companion to beef and contributes a pungent, savory aroma.
- Baby Potatoes (1 ½ lbs): Small potatoes like baby reds, Yukon golds, or creamer potatoes are ideal as they cook quickly and maintain their texture. For even cooking, larger baby potatoes can be halved, and any significantly bigger ones quartered.
- Cabbage Head (½): Cut into large wedges. Cabbage is a traditional pairing with corned beef, absorbing the rich flavors of the cooking liquid and becoming wonderfully tender.
- Large Carrots (3): Peeled and cut into large chunks. Carrots add natural sweetness and vibrant color to the dish. Cutting them into larger pieces prevents them from becoming too soft during the brief cooking time.
Step-by-Step Guide: How to Make Tender Instant Pot Corned Beef
Making corned beef in your Instant Pot is surprisingly simple, yet yields incredibly impressive results. Follow these steps for a perfect meal every time:
- Prepare Your Pot: Begin by ensuring the stainless steel inner pot is properly placed in your Instant Pot base. This might seem obvious, but it’s a crucial first step to prevent any issues.
- Lay the Aromatic Foundation: Take your large yellow onion and give it a rough chop. There’s no need for precision here, as it will break down during cooking and infuse the broth with its sweet, savory notes. Place the chopped onion and the peeled, smashed garlic cloves at the bottom of the Instant Pot. These aromatics create a flavorful bed for the corned beef.
- Prepare the Corned Beef: Carefully rinse the corned beef brisket under cold running water. This helps to wash away some of the excess brine from the surface. Once rinsed, place the corned beef directly on top of the onions and garlic in the Instant Pot.
- Season Generously: Open the seasoning packet that came with your corned beef. Sprinkle the entire contents evenly over the top of the meat. These spices are specially formulated to enhance the corned beef’s unique flavor profile.
- Add the Liquid: Pour the 3 cups of broth or stock into the Instant Pot, around the corned beef, ensuring the liquid reaches at least the minimum fill line but does not exceed the maximum.
- Seal and Set: Securely close the Instant Pot lid, making sure it’s locked into place. Turn the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting (depending on your model) and set the cooking time to 75 minutes on High Pressure.
- Allow Pressure to Build: After setting the time, the Instant Pot will display “On” or “Heat” and begin to come to pressure. This process typically takes about 10-15 minutes, depending on the volume and temperature of the contents.
- Natural Pressure Release (Crucial for Tenderness!): Once the 75-minute cooking cycle is complete, the Instant Pot will beep and automatically switch to “Keep Warm.” Immediately press the “Cancel/Off” button. This is a critical step: do not flip the pressure release valve to quick release at this stage. Instead, allow the Instant Pot to release pressure naturally (NPR). This process takes approximately 15-20 minutes, allowing the meat to rest and reabsorb its juices, resulting in maximum tenderness.
- Remove the Meat: When the float valve (pressure pin) drops down, indicating all pressure has been released, carefully open the lid away from your face to avoid any lingering steam. Gently remove the tender corned beef from the pot and transfer it to a cutting board or platter. Cover it loosely with foil to keep it warm while you cook the vegetables.
- Cook the Vegetables: While the corned beef rests, prepare your vegetables. Chop the cabbage into large wedges, slice baby potatoes in half (or quarter larger ones), and cut carrots into large chunks. Add these prepared vegetables to the flavorful liquid remaining in the Instant Pot. Close the lid, turn the steam release valve back to “Sealing,” and set the Instant Pot to “Manual” or “Pressure Cook” on High Pressure for just 4 minutes.
- Quick Release and Serve: Once the vegetable cooking cycle is complete, immediately flip the steam release valve to the “Venting” position for a quick release (QR). This prevents the vegetables from becoming overcooked and mushy. When the float valve drops, open the lid.
- Slice and Enjoy: Slice the rested corned beef against the grain into desired thickness. Arrange the sliced meat on a large platter with the perfectly cooked, tender vegetables. You can also spoon some of the flavorful cooking liquid over the meat and vegetables as a delicious sauce. Serve immediately and savor your perfectly cooked Instant Pot Corned Beef!
For even more detailed instructions and precise measurements, please refer to the comprehensive recipe card below.
Expert Tips for the Best Instant Pot Corned Beef
Achieving consistently amazing corned beef in your Instant Pot is easy with a few key techniques. Here are my best tips to ensure your meal is nothing short of spectacular:
- Size Doesn’t Matter (Much): The Instant Pot is incredibly versatile. You can easily cook a corned beef brisket ranging from 3 to 6 pounds without adjusting the cooking time. My brisket was almost six pounds, and it cooked to perfect tenderness just like a smaller one! The pressure ensures even cooking throughout.
- Potato Prep for Perfection: For the best texture, opt for small baby potatoes. These cook quickly and hold their shape well. Slice them in half if they’re small, or quarter them if they’re on the larger side to ensure they cook evenly and become tender in the short 4-minute cooking time alongside the other vegetables.
- Beer is Optional: While some traditional recipes call for beer, this recipe proves you don’t need it for incredible flavor. I prefer not to use beer, but if you love that traditional taste, feel free to substitute one cup of the broth with your favorite stout or lager.
- The Power of Natural Release: This is perhaps the most crucial tip for tender corned beef. DO NOT flip the pressure vent to quick release immediately after the meat’s cooking cycle is done. A sudden drop in pressure can shock the meat, making it tough and dry. Always allow the Instant Pot to release the pressure naturally. This resting period allows the muscle fibers to relax and reabsorb moisture, resulting in that coveted fall-apart tenderness.
- Slice Against the Grain: Once the corned beef has rested and cooled slightly, it’s essential to slice it against the grain. Look for the lines of muscle fibers running through the meat and cut perpendicularly to them. This shortens the fibers, making each slice incredibly tender and easy to chew.
- Customize Your Veggies: If you’re not a fan of cabbage, or if your primary goal is to use the corned beef for delicious Reuben sandwiches, you can absolutely skip the step of cooking the vegetables in the pot. The corned beef will still be flavorful and ready for your preferred use.
- Leftover Magic: Don’t let any leftover corned beef go to waste! It’s fantastic for sandwiches, hash, quesadillas, or even added to scrambled eggs. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Adjusting Sodium: Corned beef is brined, meaning it’s already quite salty. If you’re sensitive to sodium, consider rinsing the brisket thoroughly before cooking and using a low-sodium broth.
Serving Suggestions and Variations
While classic corned beef and cabbage is a beloved combination, there are many ways to enjoy your perfectly cooked Instant Pot corned beef:
- Traditional Dinner: Serve generous slices of corned beef alongside the tender potatoes, carrots, and cabbage, drizzled with some of the cooking liquid. A dollop of Dijon mustard or horseradish sauce is a wonderful accompaniment.
- Classic Reuben Sandwiches: Thinly slice or shred the corned beef. Pile it high on rye bread with Swiss cheese, sauerkraut, and a generous smear of Russian or Thousand Island dressing. Grill until the bread is toasty and the cheese is melted for an iconic deli experience.
- Corned Beef Hash: A breakfast or brunch favorite! Dice leftover corned beef and sauté it with chopped potatoes and onions until crispy. Serve with a fried egg on top.
- Corned Beef Sliders: Perfect for parties! Layer thinly sliced corned beef with small rolls, Swiss cheese, and a spread of mustard or dressing. Bake until cheese is bubbly.
- Corned Beef Tacos or Quesadillas: Shredded corned beef makes a surprisingly delicious filling for tacos or quesadillas, especially with a bit of a spicy slaw.
- Soup Addition: Use leftover corned beef to enrich a hearty vegetable soup or stew.
- With Other Sides: If you prefer different vegetables, feel free to swap them out. Green beans, Brussels sprouts, or parsnips could also be cooked in the Instant Pot during the second stage, adjusting the time as needed.
Storage and Reheating Your Corned Beef
One of the best things about cooking a large corned beef brisket is the delicious leftovers! Proper storage and reheating will ensure you enjoy every last bit:
- Storage: Once completely cooled, store leftover corned beef and cooked vegetables in separate airtight containers in the refrigerator for up to 3-4 days. You can also store some of the cooking broth separately to moisten the meat when reheating.
- Freezing: Cooked corned beef freezes well. Wrap individual portions tightly in plastic wrap, then place in freezer-safe bags or containers. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating (Oven): For best results, place sliced corned beef in an oven-safe dish with a splash of broth to prevent drying. Cover tightly with foil and reheat at 250°F (120°C) for 20-30 minutes, or until heated through.
- Reheating (Stovetop): Place sliced or shredded corned beef in a skillet with a small amount of broth over medium-low heat. Cover and gently warm until heated through, stirring occasionally.
- Reheating (Microwave): For quick individual portions, place corned beef on a microwave-safe plate with a tablespoon of broth, cover loosely, and microwave in 30-60 second intervals until hot. Be careful not to overheat, as this can dry out the meat.
More Delicious Instant Pot Dinner Recipes:
The Instant Pot is a true culinary workhorse, making quick and easy meals a reality. If you loved this corned beef recipe, be sure to explore more of our Instant Pot favorites:
- Instant Pot Turkey Breast: A juicy and tender turkey breast cooked in a fraction of the time, perfect for a weeknight roast.
- Instant Pot Whole Roasted Chicken: Achieve a perfectly moist and flavorful “roasted” chicken without heating up your kitchen.
- Instant Pot Carnitas: Crispy, succulent pork carnitas ready for tacos, burritos, or salads in a snap.
- Instant Pot Ribs: Fall-off-the-bone tender ribs, finished under the broiler for that perfect sticky glaze.
- Instant Pot Teriyaki Chicken: A sweet and savory chicken dish, ideal for a quick and flavorful Asian-inspired meal.
For even more inspiring ideas and time-saving recipes, feel free to browse our dedicated Instant Pot category, packed with mains, sides, and more.
If you’re new to pressure cooking or encountering challenges, don’t miss my comprehensive Instant Pot Guide for Beginners, which covers all the essential information to help you get started with confidence. And for those moments when your Instant Pot displays the dreaded “BURN” message, consult my Instant Pot Burn Message post to understand why it happens and how to easily remedy the situation, saving your delicious dish!
If you try this incredible Instant Pot Corned Beef recipe and love it, we’d be thrilled to see your creation! Snap a photo and share it on INSTAGRAM! Be sure to tag me @crunchycreamysweet so I can admire your culinary success and leave a comment! Happy cooking! 😀
Instant Pot Corned Beef
Anna
★★★★★
Pin Recipe
10 minutes
1 hour 15 minutes
15 minutes
1 hour 40 minutes
Main Dish
American
6 people
597 kcal
Prevent your screen from going dark
Ingredients
- 3 to 6 lbs corned beef with seasoning packet
- 1 large yellow onion
- 4 garlic cloves
- 3 cups any broth or stock
- 1 ½ lbs baby potatoes
- ½ cabbage head
- 3 large carrots
Instructions
- Make sure the stainless steel insert is in your Instant Pot.
- Start by rough chopping the onion. Place it in the Instant Pot along with garlic.1 large yellow onion, 4 garlic cloves
- Rinse the meat and place it on top of the onions.3 to 6 lbs corned beef
- Sprinkle seasoning over the meat.
- Add liquid.3 cups any broth or stock
- Make sure the Instant Pot is set to cook at HIGH pressure. Press the “manual” setting and set the timer to 75 minutes.
- The IP will beep after a few seconds and it will start coming to pressure. This will take about 12 minutes.
- Once the timer is done, press the “cancel/off” button and do not flip the sealing valve. Let the Instant Pot release the pressure naturally. It will take about 12 to 15 minutes.
- When the pressure pin drops, carefully open the lid away from your face (there will be some steam left in the pot). Remove the meat onto a plate and set it aside.
- Chop the cabbage into large chunks. Slice baby potatoes in half, large ones into quarters. Chop carrots into large chunks. Add potatoes, carrots, and cabbage to the liquid in the Instant Pot. Close the lid and set the timer to 4 minutes.1 ½ lbs baby potatoes, ½ cabbage head, 3 large carrots
- Once the cooking cycle is done, flip the valve to release the pressure quickly.
- Slice the meat and serve with veggies and the sauce.
Notes
- If you are not a fan of cabbage or simply want the meat to slice for Reuben sandwiches, skip the step of cooking veggies.
- DO NOT flip the pressure vent to release pressure when the cooking cycle is done. This will result in tough meat. I ALWAYS let the Instant Pot release the pressure naturally.
- The sodium comes from the process the meat is prepared by the manufacturer. Use low-sodium stock or broth.
Nutrition
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