Instant Pot Corned Beef

A St. Patrick’s Day feast at my house isn’t complete without corned beef brisket. I know that corned beef isn’t a traditional Irish food, but I still love the tender, spiced meat. I’ll take any excuse to make it at least once a year! The dish typically takes hours to cook on the stovetop, but Instant Pot corned beef is ready in a fraction of the time.

By adding onions, potatoes, carrots and cabbage to the pressure cooker, you can easily turn corned beef into a hands-free, one-pot meal.

How long do you cook corned beef in the Instant Pot?

In this recipe, we cook the corned beef for 70 minutes in the Instant Pot. Then we let the pressure release naturally for 10 minutes before quick-releasing the remaining pressure. You may want to adjust the cooking time if you use a larger or smaller brisket. As a general rule of thumb, brisket takes 20 to 25 minutes per pound in a pressure cooker.

If you’re new to using an electric pressure cooker, check out our guide to Instant Pot natural release and quick release methods.

Instant Pot Corned Beef Ingredients

• Corned beef brisket: Homemade corned beef is pretty easy to make, but you will need to plan ahead. It sits in the brine for 10 days before it’s ready to cook. You can also pick up a corned beef brisket from the grocery store. Either way, rinse the corned beef in cold water to remove the excess salt.
• Corned beef spice packet: Most store-bought corned beef comes with a spice packet. If you don’t have one, use a tablespoon of pickling spice.
• Vegetables: Onion, potatoes, carrots and cabbage make this corned beef recipe a one-pot meal. They become tender as they cook in the beef’s juices. It’s best to use a waxy potato like red potatoes for this recipe. Some types of potatoes (like starchy russet potatoes) will break down and lose their form.

Directions

Step 1: Combine the ingredients

Taste of Home

Place the onion, potatoes and carrots in a 6-quart electric pressure cooker.

Taste of Home

In a bowl, mix together the water, garlic, bay leaf, sugar, vinegar, pepper and the contents of the spice packet. Pour the mixture over the vegetables.

Taste of Home

Top with the brisket and cabbage.

Editor’s Tip: The fit will vary based on the size of the brisket, potatoes and cabbage. Every pressure cooker is slightly different, but do not exceed the space limit per the manufacturer’s instructions.

Step 2: Pressure cook

Lock the lid, and close the pressure-release valve. Pressure-cook on high for 70 minutes.

Editor’s Tip: This might sound like a long time to cook the vegetables, but remember, the potatoes and carrots are left whole. The cabbage is placed at the very top of the pressure cooker, so it’s not submerged in the liquid. The vegetables should turn out very soft but not mushy.

Step 3: Release the pressure

Taste of Home

When finished cooking, allow the pressure to naturally release for 10 minutes. Quick-release any remaining pressure. Discard the bay leaf before serving.

Taste of Home

Instant Pot Corned Beef Variations

• Cook the vegetables in stages: If you prefer vegetables with a firmer texture, omit the veggies when you cook the corned beef. After quick-releasing the pressure, transfer the corned beef to a cutting board to rest. Quarter the potatoes, and add the vegetables to the cooking liquid. Pressure cook for five minutes, then quick-release the pressure.
• Swap in a flavorful liquid: Skip the water, and use a lower-sodium beef broth or an Irish beer like Guinness Irish stout.
• Add root vegetables: Add hearty and wholesome sweet potatoes, parsnips, rutabaga or turnips to the mixture before cooking.
• Use another cooking method: If you can’t cook the corned beef in the pressure cooker, make slow-cooker corned beef and cabbage or braised corned beef in the oven. For a classic approach, make our favorite corned beef and cabbage in a Dutch oven on the stovetop.

How to Store Instant Pot Corned Beef

Store the corned beef and vegetables in an airtight container with the cooking juices. The leftovers will keep in the refrigerator for up to four days.

Gently reheat corned beef in a pan on the stovetop. Add water, broth or cooking juices to keep the corned beef moist. Or use the meat in your favorite leftover corned beef recipes like Reuben sandwiches or corned beef casserole.

Can you freeze Instant Pot corned beef and cabbage?

You can freeze leftover corned beef in a freezer-safe container for up to three months. However, the vegetables in this recipe do not freeze well. They will become overly soft and spongy when they thaw.

Instant Pot Corned Beef Tips

Taste of Home

How do you cut corned beef?

To cut corned beef, you’ll use the same technique you use to cut steak. It’s called cutting against the grain. To do this, first let the corned beef rest for at least 15 minutes. This lets the juices settle and redistribute in the meat. Next, you’ll look for the muscle fibers that run parallel to each other (aka “the grain”) in the meat. Position your knife perpendicular to the grain, and make your slices.

What do you serve with Instant Pot corned beef?

Serve the corned beef with the vegetables and cooking liquid from the pressure cooker. Corned beef and cabbage tastes great with crusty bread or a slice of Irish soda bread. If you want to bolster the dish with a sauce, try Dijon mustard or a creamy horseradish sauce. Don’t forget to whip up your favorite green foods to celebrate St. Patrick’s Day.

Should you rinse corned beef before cooking?

You don’t need to rinse corned beef before cooking, but it’s usually a good idea. Corned beef (especially store-bought corned beef) can be very salty. Running it under cold water removes the excess salt. Don’t worry about rinsing away the flavor; the corned beef sat in the brine for days, so it’s rich with seasoning.

How do you prevent the vegetables from getting mushy in corned beef and cabbage?

To avoid mushy or overcooked vegetables, cook the veggies separately from the corned beef. You can cook them in the Instant Pot while the meat rests, or skip them entirely. For veggie side dishes, try roasted red potatoes, potatoes colcannon, fried cabbage or glazed carrots.