Description

This Instant Pot Corned Beef recipe delivers tender, flavorful corned beef brisket paired with perfectly cooked potatoes, carrots, and cabbage. Using beer and beef broth for cooking adds depth and richness, while the quick pressure cooking method dramatically reduces the cooking time. It’s a classic, hearty dish perfect for St. Patrick’s Day or any comforting meal.

Ingredients

Scale

Broth and Seasoning

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 (or additional beef broth as a substitute)

Main Ingredients

3 ½ to 4 pound corned beef brisket or round, with pickling spice packet

Vegetables

1 pound baby gold or red potatoes (fingerling potatoes optional)
4 large carrots, peeled and cut into 3-inch chunks
1 small head green cabbage, cut into 8 wedges

Finishing Touches

3 tablespoons butter
Fine ground sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley (optional garnish)
¼ cup whole grain mustard (optional for dipping)

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Instructions

Prepare Instant Pot with broth and aromatics: Add the beef broth, onion chunks, and minced garlic to the insert of a 6- to 8-quart Instant Pot. Place the corned beef brisket on top of the mixture, fat side up. Pour the Guinness beer evenly over the corned beef and sprinkle with the included pickling spices. Close and lock the lid securely.
Pressure cook the corned beef: Select the MANUAL or PRESSURE COOK setting on high pressure and set the timer for 1 hour and 25 minutes. Allow the Instant Pot to build pressure and cook the meat thoroughly.
Natural and manual pressure release: Once cooking completes, let the Instant Pot naturally release pressure for 10 minutes. Then carefully perform a quick manual release to release any remaining pressure before opening.
Prepare vegetables while beef rests: Slice off the core end of the cabbage so it sits evenly. Cut cabbage into halves and then quarters, yielding 8 wedges total. Halve the potatoes and peel and cut carrots into large 3-inch chunks.
Remove meat and strain aromatics: Transfer the corned beef to a cutting board and tent with foil to keep warm. Use a slotted spoon to remove and discard the cooked onions from the Instant Pot, keeping the cooking liquid inside.
Cook vegetables in Instant Pot: Add the halved potatoes and carrot chunks to the cooking liquid in the Instant Pot. Place cabbage wedges on top, being careful not to fill the pot over two-thirds full. Close and lock the lid again.
Pressure cook vegetables: Set the Instant Pot to MANUAL or PRESSURE COOK on high pressure for 5 minutes. When done, perform a quick release to release pressure immediately.
Slice and serve the corned beef: Trim excess fat from the top of the corned beef if desired. Slice the corned beef against the grain into serving slices and arrange on a platter. Drizzle with some of the cooking liquid for moisture and flavor.
Finish vegetables and plate the meal: Use a slotted spoon to transfer the cooked potatoes, carrots, and cabbage to the serving platter or a separate bowl. Toss the vegetables with butter, salt, and pepper to taste. Garnish with chopped fresh parsley if desired. Serve with whole grain mustard on the side.

Notes

Use Guinness Draught for authentic flavor, but substitute with additional beef broth if preferred or to avoid alcohol.
Allowing the Instant Pot to naturally release pressure for 10 minutes helps keep the meat tender and juicy.
Do not overfill the Instant Pot when cooking vegetables; it should be no more than two-thirds full to ensure safe pressure cooking.
Slicing the corned beef against the grain ensures maximum tenderness.
Whole grain mustard adds a nice tangy accompaniment but can be omitted if unavailable.
Leftover cooked vegetables can be refrigerated and reheated or added to soups and stews.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 110 mg