Instant Pot Corned Beef
The most tender, juicy, and flavorful corned beef you'll ever make, ready in a fraction of the time! Cooked to perfection in your Instant Pot with classic pickling spices, onion, and garlic. Served with perfectly cooked potatoes, carrots, and cabbage.
Ingredients
- 3-4 lb corned beef brisket with pickling spice packet
- 1 large yellow onion chopped
- 4 cloves garlic chopped
- 4 cups hot water
- 1 teaspoon salt
- 1 teaspoon black pepper
Vegetables to Serve:
- 1 pound baby potatoes
- 1/2 head Savoy cabbage cut into wedges
- 4 large carrots cut into 3 inch pieces
Instructions
- Build Base: In a 6 quart Instant Pot, combine onion, garlic, contents of pickling spice packet, hot water, salt, and pepper. Stir.
- Add Beef: Place corned beef brisket on top of the onions.
- Pressure Cook: Secure lid, set valve to SEALING. Pressure cook on HIGH for 85 minutes (for 4 lb) or 80 minutes (for 3 lb). (Add 5-10 minutes if brisket is very thick.)
- Natural Release: When cook time ends, allow pressure to release NATURALLY for at least 15 minutes (until pin drops). Do not quick release.
- Rest Meat: Carefully open lid. Transfer beef to a cutting board and tent loosely with foil to keep warm.
- Prepare for Veggies: Carefully pour off all but 1 cup of cooking liquid from the pot (or use 1 cup fresh water).
- Cook Vegetables: Place trivet or steamer basket in pot. Arrange potatoes, carrots, and cabbage on trivet (or place directly in liquid). Secure lid, set valve to SEALING. Pressure cook on HIGH for 3 minutes.
- Quick Release & Check: Perform a quick release. Carefully open lid. Check that vegetables are tender; if not, let steam for a few minutes or cook for 1 more minute under pressure.
- Slice & Serve: Remove foil from beef. Slice thinly against the grain. Serve immediately with hot vegetables.
Notes
- Spice Packet: Don't discard the pickling spice packet; it's essential for flavor.
- Natural Release: This step is crucial for tender meat. Do not skip it!
- Storage: Store leftover meat and vegetables separately in the fridge for up to 4 days. Meat freezes well for up to 3 months; vegetables do not freeze well.
- Slow Cooker Option: See blog post for slow cooker instructions.