Instant Pot Corned Beef

Instant Pot Corned Beef is easy to make, wonderfully tender, juicy, and flavorful with just 3 ingredients. It’s the perfect St. Patrick’s Day dinner.

Corned Beef is a signature dish from Ireland, and the easy instant pot cooking process makes it simple enough to enjoy as an Easy Dinner Recipe. No need to save this flavorful dish just for St. Patrick’s Day! You can make it easily in the instant pot or the Slow Cooker.

Instant Pot Corned Beef in pressure cooker, sliced

INSTANT POT CORNED BEEF

Instant Pot Corned Beef is a hassle-free way to make this classic recipe with practically no prep time. All you have to do is season the Corned Beef, then cook it with a flavorful broth. The beef stock will soak into the Instant Pot Corned Beef during the cook time to make a fork-tender, juicy Corned Beef Dinner. 

To make this the perfect Irish meal for St. Patrick’s Day serve it up with some green cabbage and potatoes. Our Roasted Cabbage Recipe and Red Potatoes will make the perfect side dishes.

Instant Pot Corned Beef in pressure cooker before cooking

REUBEN SANDWICH

Corned Beef meat is the key ingredient to a Reuben Sandwich. While you can always get deli corned beef from the grocery store, it’s so much better using freshly cooked corned beef. So, if you have any leftovers be sure to make a delicious Reuben for lunch the next day. Serve it over rye bread with Swiss cheese, thousand island dressing, and sauerkraut. 

MORE CLASSIC IRISH DISHES

HOW TO MAKE CORNED BEEF IN THE INSTANT POT

  • Cooking Liquid: Start by adding a steam rack to your 6 quart instant pot. Make sure that the handles are facing up. Pour the beef broth into the base of the pressure cooker for the cooking liquid. 
  • Cooking Corned Beef: Add the corned beef to the pressure cooking pot. Season over the top with your spice packet and minced garlic. Seal the instant pot, and press the manual setting. Set the cooking time to 60 minutes for the Pressure Cooker Corned Beef. While you cook corned beef in the pressure cooker, you can prep the side dishes and other parts of dinner. 
  • Pressure Release: The pressure release is an important step in instant pot recipes. After the cook time, do a natural release instead of a quick pressure release. The remaining pressure in the pot will leave slowly, giving the meat some extra time to tenderize.
  • Serve: Take the beef from the instant pot and slice it against the grain for the most tender servings.

Instant Pot Corned Beef in pressure cooker

VARIATIONS ON INSTANT POT CORNED BEEF

  • Seasoning: You can add to the spice mixture by adding some ingredients along with the seasoning packet. Try adding fresh parsley, red pepper flakes, mustard seeds, or bay leaves. 
  • Mustard: You can also add some mustard over the top of the Corned Beef, before cooking. Whole grain mustard, dijon mustard, or spicy mustard would all taste wonderful.
  • Vegetables: Try adding some vegetables to the Instant Pot Corned Beef recipe. Chop up a medium onion to put in for flavor. Yellow onion or red onions would both taste good. You could also add a sliced head cabbage or baby carrots. Toss them in and continue pressure cooking vegetables along with the brisket.
  • Cooking liquid: For a more deep flavor, try adding some dark beer to the recipe. Use a classic Irish beer like a Guinness or any other dark ale. You could also use apple cider vinegar, apple juice, or ginger ale to add some flavor to the beef stock. 

MORE DELICIOUS BEEF DINNERS

HOW TO STORE INSTANT POT CORNED BEEF

  • Serve: Don’t leave Instant Pot Corned Beef at room temperature for more than 2 hours. 
  • Store: You can keep any leftover corned beef sealed in the fridge for 3-4 days. 
  • Freeze: Or, freeze the corned beef for up to 3 months. You can let it thaw out in the fridge then reheat the meat in the oven.

Instant Pot Corned Beef in pressure cooker, sliced

Pin this recipe now to remember it later

Pin Recipe

Instant Pot Corned Beef

Instant Pot Corned Beef is easy to make wonderfully tender, juicy, and flavorful with just 3 ingredients. It's the perfect St. Patrick's Day dinner.
Yield 10 Servings
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Irish
Author Sabrina Snyder

Ingredients
 

  • 3 cups beef broth
  • 3 cloves garlic , minced
  • 3- pound corned beef brisket , with spice packet

Instructions

  • Add the steam rack to your instant pot with the handles facing up.
  • Pour beef broth into the pot and add the corned beef.
  • Top with minced garlic.
  • Season with a spice packet.
  • Close, lock the lid, and seal the vent.
  • Cook on high for 60 minutes, then naturally release the pressure.
  • Remove corned beef from pot, let rest 5 minutes then slice thinly against the grain.

Nutrition

Calories: 276kcal | Carbohydrates: 1g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 1924mg | Potassium: 447mg | Sugar: 1g | Vitamin C: 37mg | Calcium: 15mg | Iron: 2mg
Keyword: Instant Pot Corned Beef

Instant Pot Corned Beef collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. What a great recipe! You didn’t mention when to add the garlic, I guess it is with the spice packet. Also, can it be frozen for only 3 days?
    Thank you

    1. Thanks for catching that! Yes, add it in with the spice packet. It should read that it’ll last up to 3 MONTHS (not days, lol) when in the freezer.