Tender Instant Pot Corned Beef: A St. Paddy's Favorite (Print Version)
Achieve tender Instant Pot Corned Beef with this easy recipe. Perfect for St. Patrick's Day or a hearty meal, full of savory flavors.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 110 Minutes minutes
Total Time: 125 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free, High Protein
# Ingredients:
→ Main Event
01 -
3-4 lb corned beef brisket (flat cut, with spice packet)
02 -
4 cups water or low-sodium beef broth
→ Aromatics & Veggies
03 -
1 large onion, quartered
04 -
4-5 cloves garlic, smashed
05 -
4-5 medium carrots, peeled and cut into 2-inch chunks
06 -
1.5 lbs small red or Yukon Gold potatoes, halved
07 -
1 small head green cabbage, cut into 6-8 wedges
→ Flavor Builders
08 -
Pickling spice packet (from corned beef, or 1 tbsp store-bought)
→ Optional Extras
09 -
1-2 bay leaves (for extra depth)
10 -
Pinch of red pepper flakes (for a subtle kick)
# Instructions:
01 -
First things first, take that corned beef out of its packaging. You absolutely, positively *must* rinse it thoroughly under cold water. I'm talking a good minute or two, scrubbing off any excess brine. This is where I always remember my salty mistake! Pat it dry with paper towels. Get your Instant Pot insert in, ready for action.
02 -
Hit the "Sauté" button on your Instant Pot. Once it's hot, add a tiny bit of oil, then sear the corned beef on all sides until it's nicely browned. This step adds so much depth! Once browned, remove the beef. Pour in about a cup of water or broth, and scrape up all those browned bits from the bottom – that's called deglazing, and it prevents the dreaded "Burn" error. Don't skip it, I almost always forget and then panic!
03 -
Now, pop the corned beef back into the Instant Pot. Sprinkle that magical pickling spice packet over the top. Then, artfully (or just haphazardly, like me) arrange your quartered onion, smashed garlic cloves, and chunky carrots around the beef. Pour in just enough water or broth to almost cover the beef, but don't go past the max fill line. Easy does it!
04 -
Secure the lid, make sure the vent is sealed. Select "Manual" or "Pressure Cook" and set the timer for 90 minutes on high pressure. Seriously, 90 minutes. I know it sounds like a lot, but this is the secret to truly fork-tender Instant Pot Corned Beef. Once it's done, let it natural pressure release (NPR) for at least 15 minutes. Don't rush it!
05 -
After the NPR, carefully quick release any remaining pressure. Open the lid. Gently remove the corned beef and set it aside on a cutting board, tented with foil, to rest. This is important for juicy meat! Add your potatoes and cabbage wedges to the liquid in the pot. Close the lid again, seal the vent, and cook on high pressure for just 3-5 minutes, followed by a quick release.
06 -
Carefully remove the potatoes and cabbage. Slice the corned beef against the grain—this is crucial for tenderness, trust me! Serve generous portions of the Tender Instant Pot Corned Beef alongside the cooked potatoes, carrots, and cabbage. Drizzle with a little of that flavorful cooking liquid if you like. The smell alone is enough to make your heart happy.
# Notes:
01 -
Always, *always* rinse that corned beef brisket. It removes excess salt and makes a huge difference in the final flavor. I learned this the hard way with a very salty dinner once!
02 -
Don't skip the natural pressure release for at least 15 minutes. It helps the meat stay incredibly tender and juicy. Rushing it can lead to tougher results, which is a real bummer.
03 -
Slice against the grain! This is the ultimate secret to fork-tender slices. If you slice with the grain, even perfectly cooked corned beef can be chewy.
04 -
For extra flavor, add a bay leaf or two to the pot along with the pickling spices. It adds a subtle, aromatic depth that just elevates everything.
# Equipment Needed:
01 -
Instant Pot (6-quart or larger)
02 -
cutting board
03 -
sharp knife
# Nutrition (Per Serving):
Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 20-30g
Protein: 40-50g