Instant Pot Corned Beef is a tender, flavorful, and satisfying dish that cooks in a fraction of the traditional time. Pressure cooking transforms tough brisket into juicy, fork-tender meat while infusing it with aromatic spices. This recipe is perfect for busy cooks who want delicious results without long simmering times. With simple ingredients and minimal effort, you can enjoy a classic comfort meal any day of the week.
Pot Corned Beef:
This dish is especially popular during St. Patrick’s Day celebrations but is delicious all year. The Instant Pot locks in flavor and moisture, making the meat incredibly soft. Pair it with potatoes, cabbage, or carrots for a complete meal. Whether you’re cooking for your family or entertaining guests, this recipe delivers reliability, taste, and convenience in one pot.
History:
Corned beef originated as a preservation method used in Ireland and England during the Middle Ages. The term “corned” refers to the coarse salt crystals once used to cure the meat. Irish immigrants later brought the dish to America, where it became iconic, especially during St. Patrick’s Day. While traditionally simmered for hours, modern pressure cookers have made preparation faster and easier, bringing classic corned beef into today’s kitchens.
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Instant Pot Corned Beef
Ingredients
- 3–4 lb corned beef brisket with spice packet
- 4 cups water or beef broth
- 1 onion, quartered
- 4 cloves garlic
- 1 lb baby potatoes
- 4 carrots, cut into chunks
- 1 small head cabbage, sliced
Instructions
- Place the corned beef, spice packet, onion, and garlic into the Instant Pot.
- Add water or broth until the meat is mostly covered.
- Seal the Instant Pot and cook on High Pressure for 90 minutes.
- Allow 15 minutes natural release, then open the lid.
- Remove the beef and set aside to rest.
- Add potatoes, carrots, and cabbage to the pot.
- Cook on High Pressure for 5 minutes, then quick release.
- Slice the corned beef against the grain and serve with vegetables.
Notes
- Trim excess fat after cooking for cleaner slices.
- Rest the meat before slicing to keep it juicy.
- Broth adds more flavor than water.
- Cut cabbage into large wedges so it holds shape.
- Save leftover cooking liquid for soup.
Tips for Corned Beef:
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Add a splash of Guinness or beer for deeper flavour.
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Use baby potatoes to avoid mushiness.
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Cook vegetables separately if you prefer firmer texture.
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Broil the cooked corned beef for a caramelized crust.
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Store leftovers for sandwiches, hash, or soup
FAQ’s for Corned Beef:
Q: Can I use frozen corned beef?
Yes, but increase cooking time by 20 minutes.
Q: Should I rinse the brisket?
A quick rinse reduces excess salt but keeps flavor.
Q: Can I skip the vegetables?
Yes, cook only the meat and add sides separately.
Q: How do I keep it from being too salty?
Use broth sparingly and rinse the brisket before cooking.
Q: How do I store leftovers?
Refrigerate for up to 4 days or freeze for up to 2 months.
Conclusion:
Instant Pot Corned Beef is a fast, flavourful, and dependable recipe that transforms a classic dish into a weeknight-friendly option. The pressure cooker ensures melt-in-your-mouth tenderness every time. Paired with vegetables or served alone, it brings comfort, tradition, and convenience together in one satisfying meal. This recipe is perfect for holiday celebrations or everyday comfort food.