Instant Pot Corned Beef Brisket made with beer (or not) that's fall-apart tender both ways! Recipe option includes cabbage and potatoes OR turn the brisket into skillet hash. Add corned beef to your Instant Pot recipe collection.
Oh hi! Did you say you're looking for an electric pressure cooker corned beef recipe that's super easy and fall-apart tender? This St. Patrick's Day recipe is a pot of gold!
You only need 6 ingredients and you don't even need to know how to cook corned beef. The Instant Pot does it all for you! Turn the leftovers into a Classic Reuben Sandwich or Homemade Corned Beef Hash.
What is corned beef?
Corned beef is a beef brisket cured in a seasoned brine. As referenced from the Food Lover's Companion, "corn" refers to the particle-sized grains of salt used in the curing process. This curing process tenderizes the brisket, an otherwise tough cut.
Ingredient notes
Ingredient amounts are included in the printable recipe below.
- corned beef brisket - use point cut or flat cut for this recipe. See my notes in the next section about their differences.
- Guinness Draught - any cooking liquid, or combo, can be used for this recipe including lager, pilsner, broth, or plain water.
- onions - any variety of white, red, or yellow onions work great for this recipe.
- cabbage - green cabbage is traditionally used. You could also simply leave it out.
- potatoes - Waxy potatoes such as red or gold will hold up better once cooked. I also love how they look with skins on.
- carrots - I used large carrots chopped into bite sized pieces. Packaged baby carrots would work great too!
Corned beef point cut vs flat cut
Point cut corned beef has more fat marbling resulting in a fall-apart tender, juicy texture. (Point cut is what I used in this recipe)
Flat cut corned beef is leaner cut with less connective tissue. Flat cut is best for when you don't want corned beef to fall apart, which is just crazy talk, in my book.
Should I rinse corned beef before cooking?
You can rinse corned beef before cooking, but it's really not necessary. People do it to remove excess salt from the brine. Also, it's a little slimy, so it feels like it needs to be rinsed, but doing so is thought to remove flavor. I personally don't rinse, Also, some corned beef briskets are packed with a seasoned brine (like this one pictured), instead of a seasoning packet. In this case, rinsing would remove all that seasoning, which we don't want.
How to make Instant Pot corned beef
Full recipe instructions are in the printable recipe below.
- Place brisket, onions, and contents of seasoning packet in the pressure cooker.
- Add cooking liquid (Guinness, water, or broth), close lid, set the cooker, and allow it to work its magic.
- Once it cooks and depressurizes, transfer the brisket out of the cooker and cover with foil. You'll slice it before serving.
- Pressure cook (and depressurize) the potatoes, carrots, and cabbage.
- Serve and devour!
Electric pressure cooker corned beef and cabbage couldn't be easier, even if you're an Instant Pot beginner.
Instant Pot corned beef with beer or without beer?
It's true that a Guinness beer, or any beer, can create a unique flavor for your corned beef in the pressure cooker. It's also true that any cooking liquid will do the same thing...even water. Corned beef is naturally so flavorful and rich, it would be hard to make it not taste amazing.
How long to cook corned beef in Instant Pot pressure cooker
I have tested various cook times with various sizes of corned beef. I find 90 minutes to be the perfect amount of time for a 2 to 5 lb. brisket. The pressure cooker adapts for you, so no need to adjust the time.
Corned beef is a tough cut with a lot of connective tissue that breaks down and tenderizes the longer it cooks. It takes several hours via stove or slow cooker to get fall apart corned beef. The pressure cooker magically shortens that process and you can have juicy, tender corned beef on the table in under 2 hours.
How much corned beef per person?
Plan to serve ½ pound to ¾ pound corned beef per person. This weight does not include the cabbage, potatoes, and carrots. When making corned beef for a crowd, you'll want to factor in shrinkage of the beef.
How much does corned beef shrink in the Instant Pot?
We measured the shrinkage on this corned beef brisket. After pressure cooking, it shrunk over 50% leaving us with 1.5 lbs of meat for serving. That's a big number when you're planning to feed a crowd, so plan accordingly.
Is corned beef brisket gluten free?
It depends on the brand. You'll need to check the packaging carefully on your corned beef product. Don't try to decide this based on the ingredient list. Make sure the product indicates that it is gluten free. I invite my gluten-free readers to share their favorite corned beef product in the comments below.
What to serve with corned beef and cabbage
- Instant Pot Mac and Cheese
- Homemade Coleslaw
- French Bread
- Smashed Potatoes
- Macaroni Pasta Salad
- Shamrock Shake
Instant Pot recipes we love
- Instant Pot Whole Chicken
- Instant Pot Pulled Pork
- Instant Pot Shredded Chicken
- Instant Pot Spaghetti with Meat Sauce
Instant Pot Corned Beef
INGREDIENTS
- 1 Corned Beef Brisket, 2 - 4 pounds*see footnote about sizes
- 1 large Onion, peeled and quartered
- 1 (11.2 ounce) Guinness Draught Beer, about 1 ½ cups
- 1 head Green Cabbage, about 2 pounds cut into wedges
- 1 pound Small Potatoes, leave whole
- 3 large Carrots, peeled and cut into 2" pieces
Instructions
- Place ONIONS and CORNED BEEF in the Instant Pot (you don't need a trivet).
- Add corned beef seasoning packet to the pot and add GUINNESS or preferred cooking liquid. It's ok for the liquid to not cover the beef.
- Secure the lid and turn pressure release valve to "Sealing".
- Select Manual or Pressure Cook on HIGH pressure for 90 minutes. *see recipe footnote about different sized briskets.
- When cook cycle completes, allow Instant Pot to sit undisturbed for a 20-minute natural pressure release (NPR).
- Carefully turn the sealing knob to release any remaining steam and wait for the float valve to drop before attempting open the lid.
- Press CANCEL, open the lid, and transfer corned beef outside the pot, cover, and allow to rest.
- Add POTATOES and CARROTS to the cooking liquid in the Instant Pot, then stack the CABBAGE on top. *If you prefer the vegetables to not sit in the cooking water, stack them on a trivet.
- Secure lid and select Manual or Pressure Cook on HIGH pressure for 3 minutes on HIGH for fork-tender veggies (or 2 minutes for firmer), followed by a quick pressure release.
- To serve, transfer veggies to a platter. Slice the beef against the grain, serve it with the veggies, and spoon some of the cooking liquid over both.
- To store, allow corned beef and vegetables to cool completely. Refrigerate up to 5 days in an airtight container.
RECIPE VIDEO
Traci's Recipe Notes
- Point cut has more fat marbling resulting in the fall-apart tender and juicy texture.
- Flat cut is leaner with less connective tissue making it better for staying in tact, once sliced, for a cleaner presentation.
- Instant Pot Mac and Cheese
- Homemade Coleslaw
- French Bread
- Smashed Potatoes
- Macaroni Pasta Salad
- Shamrock Shake
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Vickie says
I made your recipe tonight. Was a big hit with the whole family. Thanks!
The Kitchen Girl says
Awesome!!! I'm so glad to hear everyone enjoyed it 🙂 Thanks so much for the feedback. Much appreciated!
Dee says
We followed the recipe as written, and it was the best corned beef & cabbage dinner I've ever had! Thank you!
The Kitchen Girl says
Aww I'm so glad you found your way to my recipe and enjoyed it. Thank you so much for taking the time to let me know 🙂 Cheers to that!
Ron R says
Your recipe indicates using 6 qt instant pot. How to adapt for an 8 Qt pot?
The Kitchen Girl says
Hi Ron, I would add 1 cup of liquid to this recipe for the 8 quart Instant Pot. It can be beer, broth, water, or other preferred cooking liquid. Cooking instructions remain the same. Enjoy the recipe! 🙂
Shirley says
How long should I brine the brisket for? Any particular spices?
The Kitchen Girl says
Hi Shirly, this recipe uses packaged corned beef that's already brined and comes with seasonings. It does not include instructions for brining. That is a different process that I have never tried. Lmk if you have other questions 🙂 Cheers!
Andrea says
Can I cook two brisket at a time? If so, how should I adjust the time?
The Kitchen Girl says
Yes! Two corned beef briskets can be cooked at the same time using the same cooking instructions 🙂 Let me know if you have other questions. Thanks and enjoy!!
David says
Can you do 2 in a pot?
The Kitchen Girl says
Sure! You can cook 2 corned beef briskets in one pot as long as the pot is large enough. The beer or cooking liquid doesn't need to cover the briskets either.
Kate says
Very easy recipe! My girls loved the tender meat! I’ll be doing this again on New Year’s Day next year. I didn’t add the veggie’s at the end. I prefer sautéed cabbage and roasted red potatoes.
The Kitchen Girl says
Yay! Glad to hear it was a hit with the girls 🙂 Thanks for the feedback. Cheers!
Scott says
The beer added a flavor that’s unexplainable to the good, of course. I didn’t have Guinness used a light beer and still amazing!
The Kitchen Girl says
Awesome! I love mine with beer too! Thanks for the feedback. Cheers!
Sharon Close says
Our corned beef does not come with a Seasoning sachet. What should I add instead, please?
The Kitchen Girl says
Hi Sharon, I don't have a recipe for that just yet. I'm going to send you to my friends over at Key to My Lime who have the perfect recipe that explains it all. Let me know if you have any questions 🙂
Rick says
I'm assuming the Potatoes/Carrots/Cabbage are put into the remaining liquid and not on the Trivet ?
The Kitchen Girl says
That's correct. I put potatoes and carrots in the liquid and stack cabbage on top so it doesn't overcook. And no trivet is needed for this recipe. Let me know if you have other questions. Enjoy 🙂
Rebecca says
AMAZING! Served this for St. Patty’s Day and the crowd went wild! Perfectly cooked, veggies right on the tenderness money and so flavorful. Thank you!
The Kitchen Girl says
Awesome, Rebecca! I'm so glad everyone loved it Thanks for taking the time to let me know...cheers!
The Kitchen Girl says
Hi Ro, I'm going to assume you're asking about 1 1/2 lbs, in which case I would still use 90 minutes. I've tested the times on that small amount and found 90 to win. 🙂 Hope that helps! Thanks!
Ro says
Thanks. First time ! Never made before. Love your sight new with IP
The Kitchen Girl says
Oh awesome! Glad you're enjoying it...lots of IP recipes and many more to come 🙂 Let me know if you ever have more questions!
Cherie says
The best and only way to cook Corned Beef & Cabbage. Thank you Traci!!!! Delicious.
The Kitchen Girl says
Yay Cherie! So glad you enjoyed it and I'm glad my recipe made its way into your kitchen 🙂 Thanks for letting me know!
Ro says
I’m only doing a pound and a half in instant pot. Should I sill do 90 minutes ♀️
The Kitchen Girl says
Hi Ro, I would still use 90 minutes. I've tested the times on 1 1/2 lbs corned beef and found 90 to be more tender 🙂 Hope that helps! Thanks!
Kay Black says
I just made this today for an early St. Pats Day dinner. It was FABULOUS!! I had a big 6.65 lb corned beef from Costco, so I increased the cook time to about 100 minutes. It was soooo good! Moist, tender, great flavor. NOTE: corned beef shrinks like crazy. That 6.65 lb roast was enough for 6 adults for dinner with just a little bit left over. Buy the biggest roast you can find! This recipe is definitely a KEEPER!
The Kitchen Girl says
Awesome, Kay! I super appreciate the feedback and happy you loved it. Also, so true about the shrinkage...go BIG lol. Thanks again!
Sabrina says
I’m making the one from Costco tonight that is sitting in a brine mixture. Can I pour the brine into the pot and just use that as the liquid, or do I have to add a different liquid (broth, etc)? Use the brine or toss the brine? Never cooked corned beef before. Thanks
The Kitchen Girl says
Hi Sabrina, you can use the brine or toss it, either way. Some say using the brine gives it more flavor and others say it makes it saltier. I personally don't keep the brine but I also don't rinse my corned beef...happy medium 🙂 Hope that helps! Thanks!
LeAnn says
What do I do with the liquid after cooking?
The Kitchen Girl says
Hi LeAnn, I like to keep some to spoon over the corned beef when serving. You can also use it in soup...or feel free to discard 🙂 Hope you enjoy!
Jeff says
So good! Super juicy and I can't believe how easy and quick corned beef is in the Instant Pot. Another winner KG!
The Kitchen Girl says
I'm so glad you love corned beef as much as I do! I too can't believe how fast it is in the IP
Ashley says
Delightful! Just in time for St. Patty's Day!
The Kitchen Girl says
Awesome, Ashley! Thanks so much 🙂
Jovita says
This beef looks super juicy! I think my husband is in for a treat this weekend. Thank you so much for the recipe!
The Kitchen Girl says
You're so welcome, Jovita! Lucky husband you have 🙂 Glad he enjoys corned beef...thanks!!
Gail Montero Raines says
My kind of comfort food and so perfect for St. Patrick's Day or any day! YUM!
The Kitchen Girl says
Yay! I'm with you on having corned beef anytime! Glad you can enjoy...thanks 🙂
Dannii says
This is different from the kind of corned beef we get here in the UK, but this looks delicious. I will definitely be trying it.
The Kitchen Girl says
Thanks Dannii! So glad you can enjoy this corned beef version...thanks!
rika says
I love how quick and easy it it so make. It's a must have St Patrick's day meal!
The Kitchen Girl says
Thanks, Rika! Yes, it wouldn't be St. Patrick's Day without corned beef 🙂 Thanks!