Instant Pot corned beef is one of those things that is so easy, you almost don’t need a recipe. But you need instructions, so check out the version my family adores. Some links in this post are affiliate links that earn me a small commission if you purchase through them.
With St. Patrick’s Day around the corner, of course my Irish roots insisted I make corned beef. I never liked cooking it all day on the stove, so I used to make a crock pot version.
Now that I use my Instant Pot for…almost everything, you know I had to make Instant Pot corned beef, right?
Traditionally, we tend to make this for that famous Irish holiday, but after eating it last night, my son begged me to make it far more often.
He’s right. We all should – so long as our grocery stores have it in stock. Thankfully, I see it more often than I expect.
In fact, my son begged that I make some as a topping for his half birthday mashed potato bar dinner. I mean, really… twist my arm!
Yes, traditionally one makes corned beef with cabbage. In my house, I end up being the only one to eat the cabbage.
Needless to say, I started years ago making it without cabbage. While my Irish born grandfather may roll over in his grave that I leave this out, you are more than welcome to include it in your version.
My family loves corned beef with potatoes and carrots. To keep them from totally falling apart, I cook them after the corned beef.
This step barely adds any time to the cook time, especially when I think that I used to cook this for eight hours in the crock pot.
End result? Two thumbs up from my family. I made a four pound piece, and I hope to have enough remaining to make corned beef hash.
Given their reaction, I don’t think they’ll leave me leftovers to make it though! Darn, I need to make more.
Thankfully, I have other Irish foods I made over the course of this week so I can continue to enjoy some of the flavors of my family traditions. Granted, we already ate all my gram’s Irish soda bread, but I plan to make more tomorrow.
I haven’t made my tea cakes yet, but those will come still. Have you ever tried them? So good! I still need to make colcannon and boxty, but they’re on my list!
How to Make Instant Pot Corned Beef
Start by dicing your onion to add to the Instant Pot. If you choose to add cabbage to your Instant Pot corned beef, core and quarter the cabbage then add it atop the onion. Pour beer over this.
Don’t forget about the pickling spices that (generally) come with your corned beef. Make sure you grab it when you remove the brisket from its packaging. Open the packet and pour it into your Instant Pot.
Trim your corned beef to remove excess fat. You don’t need to be perfect, but aim to clean it somewhat. Place corned beef into your Instant Pot.
Add the lid and ensure the vent is turned to seal. Set the Instant Pot to cook for 70 minutes.
You can use the same time for a three pound brisket as a five pound brisket. If you have an unusually thick cut, add five minutes.
While your Instant Pot corned beef cooks, peel your carrots and slice into thicker chunks. Clean potatoes and cut into bite size pieces once the timer goes off while you let the pressure slowly release.
Let the pressure cooker do a natural pressure release (NPR) for ten minutes, then carefully release the seal to vent any remaining pressure. Open the lid and remove the corned beef to rest. Remove the cabbage, as well, if you chose to include it.
Add carrots and potatoes to the liquid remaining in the Instant Pot. Close the lid and seal the vent again.
Set the pressure cooker for five minutes. Once the time goes off, release the pressure being careful to avoid the steam.
Slice the corned beef against the grain and serve immediately with the veggies.
Have you ever tried Instant Pot corned beef? What’s your favorite Irish dinner?
Looking for more great Instant Pot recipes? Check these out:
- French onion soup
- Mashed potatoes
- Beer cheese soup (stovetop recipe also available)
- Corn chowder
- Spanish rice (one of my most popular recipes!)
- Creamy chickpea tomato soup (with adaptation to make on stovetop)
- Easy peasy tomato soup
- Homemade chicken stock
- Updated (healthier) honey bourbon chicken
- Chicken curry
- Pulled pork
- Broccoli cheddar soup
- Chicken Tikka Masala
- Lentil Soup
- Spring Pea Risotto
- 1 onion, chopped
- 1 head cabbage, optional
- 12 ounces beer
- 3.5 pounds corned beef brisket
- 1 tablespoon pickling spices (generally included)
- 1 pound new potatoes
- 2 carrots, peeled and sliced
- Dice onion and add to Instant Pot. Core and quarter cabbage, then add it atop onion. Pour beer over this along with pickling spices from the included packet.
- Trim corned beef to remove excess fat. Place into Instant Pot. Add lid and turn vent to seal. Set the Instant Pot to cook for 70 minutes.
- While Instant Pot cooks, peel carrots and slice into thicker chunks. Clean potatoes and cut into bite size pieces once the timer goes off.
- Let pressure cooker do a natural pressure release (NPR) for 10 minutes, then carefully release the seal to vent any remaining pressure. Open lid and remove corned beef to rest. Remove cabbage, as well.
- Add carrots and potatoes to Instant Pot. Close lid and seal the vent again. Set the pressure cooker for five minutes. Once time goes off, release pressure, being careful to avoid the steam.
- Slice the corned beef against the grain and serve immediately with veggies.
If your family doesn't like cabbage, feel free to omit this. Use the same time to cook whether you have a three pound brisket or a five pound one. If you have an especially thick cut, add five minutes but otherwise you do not need to adjust the cook time.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 554Total Fat: 29gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 168mgSodium: 98mgCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 49g
This site uses an outside service to calculate nutritional information. If you need exact details, please calculate it yourself.
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