Instant Pot Corned Beef

pressure cooker corned beef, cabbage, potatoes, and carrots on serving tray

4.99 from 83 votes

Instant Pot corned beef is the quickest way to cook tender and juicy corned beef brisket. This pressure cooker method also cooks cabbage and potatoes to perfection for a complete dinner!

Prep Time10

Cook Time1 30

Natural pressure release20

Total Time2

Course: entree, Main Course

Cuisine: American, Irish

Diet: Gluten Free

Servings: (8-ounce) servings

Calories: 628kcal

Author: Traci

Equipment

chef's knife
cutting board
6-quart Instant Pot
trivet for Instant Pot optional
steamer tray optional
tongs
tray or plate to rest cooked corned beef
aluminum foil to cover cooked corned beef

Ingredients

3 pounds Corned Beef Brisket or any size
1 large Onion peeled and quartered
2 (11.2-ounce) Guinness Beer or 3 cups water or broth
1 head Green Cabbage about 2 pounds cut into wedges
2 pounds Small Potatoes cut into bite-sized pieces
3 large Carrots cut into bite-sized pieces

Instructions

Place ONIONS, CORNED BEEF, contents of seasoning packet, and BEER (or broth) in the Instant Pot.
Secure the lid and turn the pressure release valve to "Sealing".
Select the Manual or Pressure Cook button on HIGH pressure for 90 minutes.
When cook cycle completes, allow the Instant Pot to rest, 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 to open the lid.
Press CANCEL on the cooker, open the lid, and transfer corned beef from the pot to a covered plate.
Note: At this stage, the internal temperature of your corned beef brisket should be around 190°F, which is ideal for achieving optimal tenderness and juiciness.
Place the POTATOES in the leftover cooking liquid inside the Instant pot.
Stack CARROTS (steam basket optional) over the potatoes followed by CABBAGE wedges.
Note: Do not let vegetables exceed the "max fill" line.
Pressure cook on HIGH pressure for 3 minutes (for fork-tender texture) or 2 minutes (for firmer texture), followed by a quick pressure release (QPR).
Transfer vegetables out of the Instant Pot immediately to prevent overcooking.
Note: Use the leftover cooking liquid as an au jus for the corned beef or discard it.
To serve, slice the corned beef against the grain and serve warm with vegetables.
To store, allow corned beef and vegetables to cool completely. Refrigerate up to 5 days in an airtight container.

Video

Notes

When planning dinner, corned beef shrinks when cooked. So, aim for ¾ pound per person of packaged corned beef. So a 3-pound corned beef can easily accommodate 4 adults, especially with cabbage, potatoes, etc.
There is no need to rinse corned beef for this recipe because it removes the brine and any seasonings it contains. Of course, you are welcome to rinse if desired.
Trimming excess fat from corned beef can happen before or after pressure cooking. I find it easier to remove excess fat after cooking.
You don't need to submerge corned beef in liquid in the Instant Pot. The one-cup liquid amount is adequate – it pressure cooks the brisket to juicy perfection.

Nutrition