Instant Pot Corned Beef is easy to make, tender, and delicious!
The Instant Pot cooks an entire corned beef and cabbage dinner to tender perfection in a fraction of the time (and all in one pot)!
Not only is corned beef brisket a star on St. Patrick’s Day, but it makes for a hearty entrée all year round!
Why We Love the Instant Pot
For years I’ve made CrockPot corned beef, and it comes out incredibly tender. This Instant Pot corned beef is just as delicious, but it cooks much faster!
- Sear and cook in just one pot; this means less mess and fewer dishes!
- Tough cust of meat like corned beef brisket or pot roast become melt-in-your-mouth tender.
- Meat cooks in a fraction of the time compared to other methods like a slow cooker or on the stove top.
- An Instant Pot is so easy to use!
How to Make Instant Pot Corned Beef
This easy favorite is ready in a few simple steps! Using baby white and red potatoes means no peeling or chopping! Cut cabbage wedges or 2-inch chunks. Use either a point cut or flat cut brisket.
- Combine beer, beef broth, onion, and garlic in the pressure cooker (per recipe below).
- Add the corned beef on the trivet and cook on high pressure.
- Remove the corned beef from the Instant Pot and let it rest while the veggies cook.
- Slice the meat across the grain and serve with the veggies. Garnish with fresh parsley if desired.
How Long to Cook Instant Pot Corned Beef Cook a 2-3lb corned beef brisket for about 90 minutes.
TIP: Resting the corned beef redistributes the juices keeping the meat tender. It’s okay to use frozen corned beef brisket, but remember to increase the cooking time. Since the cabbage, potatoes, and carrots are cooked while the corned beef rests, there is no risk of them overcooking!
The Best Beer To Use for Instant Pot Corned Beef
Use the beer you like to drink! Some darker beers can produce a bit of a bitter flavor in the cooking liquid but flavor the beef and veggies beautifully.
We like a dark beer like Guinness or Irish Stout for a deep savory flavor. If you simply don’t have any on hand, then use broth and a spoonful of brown sugar.
Serve Corned Beef With…
Since corned beef is a full meal deal on its own, keep the sides fairly simple. But definitely make some bread to soak up those delicious juices!
- Sides: This instant pot recipe is a full meal deal with potatoes and cabbage. If you’d like this is also great with colcannon.
- Bread: Irish soda bread or these easy dinner rolls!
- Salad: A simple tossed salad or crisp and crunchy cucumber tomato salad are the perfect pair!
Leftover Corned Beef
- Enjoy corned beef sandwiches on rye bread or make a classic Reuben sandwich with swiss cheese and sauerkraut!
- Add leftovers to a corned beef hash, reuben soup, or a reuben casserole.
More Ways to Cook Corned Beef
Did you love this Instant Pot Corned Beef recipe? Leave us a rating & a comment below!
Instant Pot Corned Beef
Equipment
Ingredients
- 2 cups water or broth
- 6 ounces beer
- 6 ounces beef broth
- 1 large onion chopped
- 4 cloves garlic minced
- 2 to 3 pound corned beef brisket with spice packet, uncooked
- 1 pound baby potatoes
- 3 cups chopped green cabbage
- 3 carrots chopped
Instructions
- In a 6QT Instant Pot, combine water, beer, broth, onion, and garlic.
- Add the trivet to the bottom of the pot and place the corned beef brisket with the *spice mixture, fat side up (if your corned beef doesn't have a spice mixture, see the notes).
- Close the lid and ensure the pressure release valve is in the sealed position. Cook on high pressure for 90 minutes.
- Once the cooking time is done, release the pressure. Open the lid, remove the brisket, and place it on a plate to rest. Lightly tent with foil.
- Leave about 1 cup of liquid in the Instant Pot. Add cabbage, potatoes, and carrots. Close the lid and set to high pressure for 5 minutes.
- Quick-release pressure and remove the lids. Use tongs or a slotted spoon to transfer the vegetables to a serving plate. Top with butter or juices from the Instant Pot.
- Slice corned beef across the grain and serve with vegetables.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Entree, Instant Pot, Main Course
Cuisine American, Irish© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Meat was actually a little on the firm side, but it’s hard to say if that was time, technique or the quality of the roast. It was very flavorful.
Next time I follow this recipe, I’ll double (at least) the potatoes, cabbage, and carrots.
I appreciate the 2-step process to keep the veggies from being overcooked, and the advice to remove most of the liquid is brilliant, as it comes up to pressure much faster.
The meat wasn’t that tender…not sure why. It maybe the timing is off. Cool lower for longer ot crackpot?
Also the veggies ate good if cut in big Chinese except the cabbage shouldn’t be added until after…too mushy.
Overall decent but not awesome!
The corned beef had good flavor but I would add 6-8 more minutes. The Cabbage was mushy, and the carrots were very soft, so I would decrease cooking time to 31/2 min with instant pressure release as stated.
I served potato salad as a side just because I had it on hand and it needed to be used.
Made this last night for dinner, hubby was very skeptical when I started dinner at 4:45 and told him we would eat corned beef at 6:30pm. He was blown away. The meat was done perfectly. The only change I made was to do the cabbage, more onion and potatoes on the stove top while the meat cooked. This was just to have everything ready to go once the meat was done. Delish!
Can this be done with a crockpot?? Yes, the timing will of course be different, I don’t have an instant pot but this looks delicious!!
Hi Laura, to make Crock Pot corned beef I use this recipe. Enjoy!
made this recipe tonight. It was supper easy and very delicious. Thank you
It was a good recipe easy and we all enjoyed it will use it again thank you Sherry
Thanks, Sherry! Glad you enjoyed it.
Is 5 minutes really long enough to cook the vegetables?
We find it’s enough time under high pressure, you can cook it longer if you’d like.
How long should I cook a 5 lb corned beef ?
Hi Sandra, you may need to add a few extra minutes for a corned beef of that size but we have never tried so I can’t say for sure.
I made this last year and ready for this year. Very good. Gave the recipe to my son who liked it also.
I really enjoy your email recipes. I use so many of them
Thank you
Linda
I’m so glad both you and your son have enjoyed the recipes Linda!
Does it matter what cut of corned beef is used? Point is less expensive but I wondered if it might be tough?
Hi Sandy, it should work well in this recipe.
Can you use regular potatoes cut in small pieces? Also, can you use baby carrots instead? If so, how many would you recommend? I love all of your recipes so I’m sure this will be great as well!
Yes, yes, yes!! I’d do the same amounts. Enjoy Emile!
We love corned beef…but this one just doesn’t meet the standard. I use my Instant pot constantly so I know the ins-and-outs procedure wise. I don’t know if this was an old cow or what happened but even giving it two stars was a stretch. I’m sorry :-(
I made this yesterday for St Patrick’s day dinner. I wasn’t sure I was going to like it because after the meat was cooked but before the veggies were added to the pot I tasted the broth and it had a slightly bitter taste – I imagine due to the beer. I really dislike bitter and was afraid the veggies would pick up that taste. I should not have worried. The whole thing was delicious. I normally don’t have beer in the house so next time I will probably skip the beer and just use beef broth. All the recipes I’ve tried from your website have been spot on. Thanks for another great recipe!
You’re welcome Jane! Glad you enjoyed the corned beef! Broth would work as well.
Hi Holly,
Tried this recipe tonight. Came out good but I believe the 90 minute cooking time is too long for a 2.7 lbs. Vienna Beef corned beef lean round cut. I actually lowered the time to 15 minutes and the meat was really soft to almost crumbling. Used 50% less sodium beef broth.
Glad you enjoyed it Anthony!
Can I doub the cornbeef recipe in a 10qt pot
I haven’t tried doubling this recipe Tracy, so can’t say for sure how it would work. It may take extra cook time. Let us know how it works if you try it!
Hi Holly
Just made the corned beef tonight and it was delicious. I have a son who is an excellent cook and he was very impressed. I used all broth.
Glad I bought two briskets as we will have this again
Are you saying do a quick release when the roast is done? Isn’t that against all recommendations for most all meats? You mention quick release with the vegetables and only say release the pressure. The only recipe I have seen not calling for NPR.
Yes Jack, in this recipe, we do quick release after the roast as well as after the vegetables. Enjoy!
This was very very good. Meat was cooked perfect. I had 3.5 lb. flat cut corn beef and left that good fat cap on. Used Miller Lite beer and unsalted beef broth. I did not rinse the corn beef. Only thing is that the cabbage was very mushy. Next time I’d leave it in wedges instead of cut up. Broth was very flavorful and great over everything!
So glad you enjoyed it Sue!
Did not work out for us. Put on high for 90 min and it came out super though.
What size was your corned beef? If it was tough, it likely needed more time to cook.
This was SO good!!! I cooked for 55 minutes in the instant pot instead of the 90 for 1.9 lb and it was so tender! Delicious, will make this again. Thank you!!
You’re so welcome Edna! Thank you for sharing!