If you’re a fan of corned beef with cabbage, you will love this easy Instant Pot version! Instant Pot Corned Beef comes together in a fraction of the time, and is brimming with the flavors of pickling spices, Guinness, and sweet brown sugar. A perfect one-pot meal.
Classic Corned Beef, Fast and Easy in the Instant Pot!
While I love a good grill-out as much as the next person, there are times when all I want is a comforting one-pot meal. Something slow-simmered and hearty, that will feed a crowd and taste even better the next day.
Corned beef and cabbage, with baby red potatoes and carrots, is a perfect example! I love mine cooked in hearty beef broth and Guinness beer, for an extra special touch.
And, while you might think of this as a good dish to make in the heart of winter, warming the house as it simmers away all afternoon, corned beef is also perfect for making through the rest of the year – especially if you use an Instant Pot!
Pressure cooking results in tender meat every time, with no muss, no fuss, no heating up your kitchen, and best of all, it cooks up fast. Normally, corned beef brisket can take three hours or more, but in the Instant Pot, it is finished cooking in about 80 minutes.
The List of Ingredients
To make this satisfying dinner, you’ll need a few wholesome ingredients. Like, real stick-to-your-ribs stuff. Let’s take a look at the list. Caution: this may make you feel hungry! ⛔️
- Water, Beef Broth, and Guinness: You can use any beef broth – I typically go with low sodium. For the Guinness, you’ll need 1 (12-ounce) bottle.
- Garlic: Mince up some fresh cloves of garlic, or put them through a garlic press.
- Corned Beef: That’s one raw, store-bought flat corned beef brisket, with the spice packet. Rinse a few times in cold water before using.
- Brown Sugar: To balance the salty taste of the meat.
- Veggies: I use red potatoes, carrots, an onion, and half a head of green cabbage.
What Is Corned Beef Made From?
Corned beef is made from a beef roast, usually brisket, that has been cured with salt. This makes it similar to ham, but with a distinctive and savory beef taste. Corned beef is also usually spiced with a special blend of spices similar to pickling spices. Brisket is probably the most common cut of meat for making corned beef.
Let’s Make Instant Pot Corned Beef!
So just how do you make this comfy classic in the Instant Pot? It’s so easy! Here are the instructions, step by step. Happy cooking!
- Add Liquids and Garlic to the Instant Pot. First, combine the water, beef broth, and beer in your Instant Pot. Stir in the garlic, and set the trivet in the liquid.
- Prep the Corned Beef. Rub all sides of the brisket with brown sugar, and then place it on the trivet. Sprinkle the contents of the spice packet on top of the beef.
- Cook the Corned Beef. Lock the Instant Pot lid into place, and cook the beef on HIGH PRESSURE for 80 minutes. Release the pressure (carefully!) using the quick-release. Once the pressure is fully released and the safety indicator is down, unlock and remove the lid. DO NOT try to remove the lid if there is any pressure remaining in the pot.
- Cook the Veggies. Transfer the corned beef to a cutting board, cover with foil, and let it rest for about 15 minutes. In the meantime, take the trivet out of the pot, and carefully put the potatoes, carrots, onions, and cabbage in the Instant Pot. Close and lock the lid. Cook on HIGH PRESSURE for 5 minutes, and then use the quick-release method to release all the pressure.
- Serve. Once the pressure is fully released, remove the lid. Slice the corned beef, and serve it with the veggies.
Why Do You Soak Corned Beef Before Cooking?
Corned beef needs to be soaked or rinsed before cooking, to make sure that the final dish isn’t too salty. Since corned beef is cured with salt, an unrinsed cut can really load down the dish with excess salt.
Tips and Tricks
What else do you need to know about making this recipe? Glad you asked! Here are my top tips for making the perfect corned beef in the Instant Pot.
- The Right Amount of Water: Keep in mind that the liquid in this recipe isn’t just for bringing the instant pot to pressure. It’s also for diluting the salt content in the beef, so you need to have plenty of it. You can add water as needed, just don’t go over the instant pot fill line.
- Baby Carrots: Your corned beef gets even easier when you substitute a bag of baby carrots for the peeled and cut carrots in the recipe!
- Point or Flat Cut: Point cuts and flat cuts are the most common cuts of corned beef, and either will work in this recipe!
- Guinness Notes: Any beer will work in this dish, so use what you love. Not a beer fan? Just substitute additional beef broth. OR, add some apple cider! 😋
Serve This Dish With…
What should you serve with your succulent, perfectly-seasoned corned beef? It’s so good with so many side dishes! While it’s difficult to narrow down the list, I have to admit that these options are extra-appropriate for making the most of homemade corned beef.
- Brussels Sprouts: Everyone knows that cabbage goes with corned beef, but have you considered Brussels sprouts? They look and taste like teeny-weeny cabbages, and when roasted, are turbo-charged with caramelized flavor. Try this easy recipe for Roasted Brussels Sprouts and Radishes, and see for yourself!
- Bread: Irish soda bread is great with corned beef, but this No-Knead Dutch Oven Bread is also a hearty, easy choice. You’ll love how simple it is to make!
- Green Beans: The fresh pop of perfectly sauteed green beans is a lovely contrast with Instant Pot corned beef. This easy recipe for Sauteed Garlic Butter Green Beans will show you just how to make them!
Storing and Reheating
- To store, just place your leftovers in an airtight container and refrigerate for 3 to 4 days.
- To reheat, place the desired portion in a covered skillet or saucepan, and heat on low until the beef is fully reheated. Don’t overcook.
Can I Freeze Homemade Corned Beef?
- Yes, corned beef freezes just fine! Freeze for up to 2 months for the best flavor and texture, although it will be safe to eat for much longer than that – up to six months.
- Thaw overnight in the fridge before reheating.
Instant Pot Corned Beef
- 1 cup water
- 1 cup beef broth
- 1 bottle (12-ounces) Guinness beer, you can also use any other beer; if you don’t like alcohol, add more beef broth
- 4 cloves garlic, minced
- 3 pounds raw corned beef brisket with spice packet
- ¼ cup brown sugar
- 8 to 12 baby red potatoes, quartered
- 4 large carrots, peeled and sliced into coins
- 1 yellow onion, thinly sliced
- ½ head cabbage, thinly sliced or coarsely chopped
- Combine water, beef broth, and beer in your Instant Pot or pressure cooker.
- Stir in the garlic.
- Place the trivet inside the instant pot insert.
- Sprinkle and rub all sides of the brisket with brown sugar.
- Place the beef brisket on the trivet and sprinkle spice packet on top.
- Close and lock the lid.
- Select HIGH PRESSURE; set timer for 80 minutes.
- Release pressure carefully using the quick-release for about 5 minutes.
- Unlock and remove the lid.
- Transfer brisket to a cutting board; cover with aluminum foil and let rest for 15 minutes before cutting.
- In the meantime, remove the trivet from the pot.
- Place potatoes, carrots, onions, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
- Select HIGH PRESSURE and set the timer for 5 minutes.
- Release pressure using the quick-release method for about 5 minutes.
- Unlock and remove the lid.
- Drain and remove vegetables from the instant pot; taste for salt and pepper, and adjust accordingly.
- Thinly slice the corned beef and serve with the prepared veggies.