Name: Corned Beef Instant Pot
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 3 pound corned beef brisket (with seasoning packet); 1.5 pound baby potatoes (halved or quartered); 1 pound carrots (peeled and cut into 2-inch pieces); 0.5 large onion (quartered); 4 cloves garlic (minced); 2 cups beef broth; 0.5 teaspoon black peppercorns; 1 head cabbage (cut into wedges); 0.25 cup Dijon mustard (for serving); 0.25 cup horseradish (for serving)

Okay, friends, gather ’round because I’m about to share a recipe that has honestly changed my weeknights. You know those nights when you’re staring into the fridge, utterly depleted, and the thought of cooking feels like climbing Mount Everest? Yeah, this is your lifesaver. We’re talking tender, fall-apart corned beef, bursting with flavor, and practically making itself in your trusty Instant Pot. Forget those long, drawn-out simmering days; this corned beef instant pot magic happens in a fraction of the time. It’s honestly a game-changer, especially when you’re craving that classic St. Paddy’s Day comfort food but it’s, you know, Tuesday in July. It reminds me so much of the slow-cooked version my grandmother used to make, but it’s got this incredible depth of flavor that really shines through, all thanks to the pressure. It’s that perfect balance of easy and utterly delicious, and I’m so excited to share it with you.

What is Corned Beef Instant Pot?

So, what exactly is this magical “corned beef Instant Pot” concoction? At its heart, it’s classic corned beef, but instead of spending hours on the stovetop or in the oven, we’re letting the power of your electric pressure cooker do the heavy lifting. Think of it as super-speedy comfort food. The traditional method involves brining beef (hence “corned”), usually in a salt and spice mixture, and then slow-cooking it until it’s fork-tender. My Instant Pot version takes that same glorious cut of meat and infuses it with all those wonderful pickling spices, aromatics like onions and garlic, and a touch of liquid, all sealed up under pressure. This method not only drastically cuts down on cooking time but also intensifies the flavors, making the meat incredibly moist and tender. It’s essentially a shortcut to that beloved, melt-in-your-mouth texture we all crave, without sacrificing any of the deliciousness.

Why you’ll love this recipe?

Honestly, where do I even begin? There are so many reasons why this corned beef Instant Pot recipe has become a staple in my kitchen. First off, the FLAVOR is out of this world. The pressure cooker really locks in all those spices and the savory beefiness. It’s rich, slightly peppery from the pickling spices, and just deeply satisfying. Then there’s the SIMPLICITY. I mean, “set it and forget it” is the name of the game here. You pop everything into the Instant Pot, walk away, and come back to perfectly cooked corned beef. It’s a lifesaver on busy nights, and frankly, it makes me look like a culinary genius with minimal effort, which is always a win! Plus, it’s incredibly COST-EFFECTIVE. A good corned beef brisket is usually quite affordable, and with this recipe, you get restaurant-quality results without the hefty price tag. And let’s not forget VERSATILITY. While it’s fantastic on its own with some cabbage and potatoes, this tender corned beef is also perfect for shredded sandwiches, hash, or even tacos. It’s the kind of meal that can feed a crowd or just your family, and everyone will be asking for seconds. It truly stands out because it delivers that deep, slow-cooked flavor and tenderness in a fraction of the time, which is pretty amazing if you ask me!

How do I make corned beef in an instant pot?

Quick Overview

This whole process is wonderfully straightforward. You’ll start by adding your corned beef brisket, along with a simple yet flavorful liquid base, some aromatic veggies, and a packet of pickling spices right into your Instant Pot. Seal it up, set the pressure cooking time, and let your machine do its thing. Once it’s done, you’ll do a quick release of the pressure, remove the beautifully cooked beef, and then you can quickly cook some traditional accompaniments like cabbage and potatoes right in the flavorful broth left in the pot. It’s truly that easy – minimal prep, maximum flavor, and a surprisingly quick turnaround for such a satisfying meal.

Ingredients

For the Main Dish:
1 (2-3 pound) corned beef brisket, point cut or flat cut (the flat cut is leaner, the point cut is more marbled and tender – I often go for the point!)
1 packet of pickling spices (usually comes with the corned beef, if not, you can find them easily in the spice aisle)
1 large yellow onion, quartered
4 cloves garlic, smashed
2 cups beef broth or water (broth adds a little extra depth)
1 bay leaf

For Cooking with the Beef (Optional but highly recommended):
1 pound small red or Yukon Gold potatoes, halved or quartered if large
1 small head of green cabbage, cut into 8 wedges

Step-by-Step Instructions

Step 1: Prepare the Instant Pot

First things first, make sure your Instant Pot is clean and ready to go. If your corned beef brisket comes with a seasoning packet, keep that handy. Give the brisket a quick rinse under cold water and pat it dry with paper towels. This helps remove any excess brine. Then, place the onion quarters and smashed garlic cloves into the bottom of the Instant Pot insert.

Step 2: Add the Brisket and Spices

Nestle the corned beef brisket right on top of the onions and garlic in the Instant Pot. Make sure it’s fat-side up if your cut has a distinct fat cap – this helps the fat render down and baste the meat as it cooks. Sprinkle the entire packet of pickling spices evenly over the brisket. Don’t be shy with those spices; they’re where a lot of the magic happens!

Step 3: Add Liquids and Bay Leaf

Pour in your beef broth or water. You want enough liquid to create steam and pressure, but you don’t need to completely submerge the brisket. The standard is usually around 1 to 2 cups for a brisket this size. Tuck in the bay leaf somewhere in the liquid. It adds a subtle, aromatic note that just rounds out the flavor profile.

Step 4: Pressure Cook

Secure the lid on your Instant Pot, making sure the steam release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the time for 75 to 90 minutes for a 2-3 pound brisket. The exact time can depend on your specific Instant Pot model and the thickness of your brisket, but this is a great starting point. Once the cooking cycle is complete, let the pressure release naturally for at least 15 minutes. This “natural release” phase is crucial for keeping the meat super tender and juicy. After 15 minutes, carefully move the steam release valve to the “Venting” position to release any remaining pressure.

Step 5: Cook the Vegetables (Optional but Recommended)

Once the pressure is fully released and it’s safe to open the lid, carefully remove the brisket to a cutting board. You can tent it loosely with foil to keep it warm. Now, for the veggies! If you’re adding potatoes and cabbage, you can cook them right in the flavorful liquid left in the Instant Pot. Add your prepared potatoes and cabbage wedges to the pot, nestle them in the broth, and then secure the lid again. Set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for about 5 to 7 minutes. Follow with a quick pressure release.

Step 6: Slice and Serve

While the vegetables are cooking, slice your corned beef against the grain. You’ll notice the grain lines quite clearly, and slicing perpendicular to them will give you the most tender bite. Arrange the sliced corned beef on a platter, alongside the tender cooked potatoes and cabbage. Spoon some of that delicious cooking liquid over everything for extra flavor.

Step 7: Enjoy!

Serve immediately and watch your family or guests rave about how incredibly tender and flavorful this corned beef is. It’s truly a meal that feels special but is surprisingly simple to pull off.

What to Serve It With

This corned beef instant pot masterpiece is surprisingly versatile, not just for St. Patrick’s Day! For a classic **Breakfast**, I love to chop up some leftover corned beef and make a hearty hash with those tender potatoes from the pot. Served with a couple of fried eggs, it’s pure comfort. For a festive **Brunch**, it’s fantastic as the star of a platter. Arrange the sliced corned beef with the cabbage, potatoes, and maybe some crusty bread or a simple side salad. A mimosa or a strong cup of coffee is the perfect pairing here. As a satisfying **Dessert**… well, not a literal dessert, but a hearty meal can feel like a treat! It’s perfect after-dinner comfort food, especially on a chilly evening. And for those spontaneous **Cozy Snacks** or light lunches, shredded corned beef piled high on rye bread with some Dijon mustard makes for an incredible sandwich. My family also loves it simply served with a dollop of horseradish or some tangy mustard. It’s just one of those meals that always hits the spot, no matter how you serve it!

Top Tips for Perfecting Your Corned Beef Instant Pot

Over the years of making this corned beef instant pot recipe, I’ve picked up a few little tricks that really elevate it from good to absolutely phenomenal. First, **don’t skip the natural pressure release**. I know it’s tempting to do a quick release to get to your food faster, but trust me on this one, that extra 15-20 minutes of natural release is key to achieving that melt-in-your-mouth tenderness. It allows the juices to redistribute throughout the meat. When it comes to **selecting your brisket**, I personally lean towards the point cut. It has more marbling, which means more flavor and a richer, more succulent texture, even though the flat cut is leaner and holds its shape a bit better for slicing. If your corned beef doesn’t come with a spice packet, no worries! You can easily recreate it with a mix of whole peppercorns, mustard seeds, coriander seeds, dill seeds, and a couple of allspice berries. Just eyeball it – it doesn’t have to be exact! I’ve also found that **adding a bay leaf** to the liquid is a small step that adds a subtle but lovely aromatic depth. For the vegetables, remember that the potatoes will take slightly longer to cook than the cabbage. If you want them both perfectly tender at the same time, add the potatoes first, let them cook for a few minutes, and then add the cabbage. This ensures nothing is mushy or undercooked. Lastly, **slicing against the grain** is non-negotiable. Look closely at the meat; you’ll see lines running in one direction. Cutting perpendicular to those lines breaks down the muscle fibers, making every bite incredibly tender. If you slice with the grain, you’ll end up with tougher, chewier pieces, no matter how perfectly cooked they are. Experiment with serving it with different mustards or even a horseradish sauce for an extra kick!

Storing and Reheating Tips

One of the best things about this corned beef instant pot recipe is how well it stores and reheats, making it perfect for meal prep or enjoying leftovers. For **Room Temperature Storage**, I generally don’t recommend leaving cooked corned beef out for more than two hours, as per food safety guidelines. If you’re serving it buffet-style, keep it warm in a Slow Cooker on the “warm” setting. For **Refrigerator Storage**, this is where it truly shines. Once the corned beef has cooled slightly, slice it or chop it and store it in an airtight container. It will stay delicious in the fridge for up to 3-4 days. The vegetables can be stored separately or with the meat, though they might get a bit softer upon reheating. For **Freezer Instructions**, this corned beef freezes beautifully. Wrap the cooled, sliced meat tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag or container. It can be kept frozen for up to 2-3 months. When you’re ready to thaw, transfer it to the refrigerator overnight. For reheating, I find the best method is to gently warm the sliced corned beef in a little bit of the cooking liquid (or a splash of beef broth) in a saucepan over low heat, or even in the Instant Pot on the “Sauté” mode for a few minutes. You can also wrap it in foil and reheat it in a low oven (around 300°F or 150°C) until warmed through. The **Glaze Timing Advice** is simple: if you’re planning to eat it all within a day or two, you can slice and store the corned beef without any glaze. If you plan to freeze it, I would definitely wait to add any glaze until after it’s been reheated, as glazes can sometimes change texture or separate when frozen and thawed.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you ensure your beef broth is gluten-free. The corned beef itself, the pickling spices, and the vegetables are all typically gluten-free. You won’t need any special substitutions for the meat or the vegetables. Just double-check the labels on your broth if you’re particularly sensitive.

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s a savory corned beef dish. Perhaps you’re thinking of a different recipe? For this corned beef instant pot, no peeling of any kind is required for the meat or vegetables. Just a good wash and chop!

Can I make this as muffins instead?

This recipe is for corned beef brisket, not a baked good like muffins. It’s designed to be a tender, savory meat dish. If you’re looking for a corned beef muffin recipe, that would be a completely different kind of dish, perhaps using finely diced corned beef in a savory muffin batter.

How can I adjust the sweetness level?

This corned beef recipe isn’t intended to be sweet. Its flavor profile is savory, briny, and herbaceous from the pickling spices. If you are looking for a slightly sweeter glaze or sauce to serve alongside it, you could consider a touch of honey or brown sugar mixed into a mustard sauce, or a glaze made with a bit of maple syrup. However, the corned beef itself is not sweet.

What can I use instead of the glaze?

Since this is a savory corned beef dish, it doesn’t typically have a glaze. The delicious flavor comes from the pickling spices and the cooking liquid. If you’re looking for something to serve with it, instead of a glaze, consider a classic Dijon mustard, a spicy horseradish sauce, or even a tangy mustard-based sauce with a touch of dill. These are fantastic accompaniments that enhance the savory flavors rather than sweeten them.

Final Thoughts

So there you have it – my go-to method for making the most incredibly tender and flavorful corned beef using your Instant Pot. I really hope you give this corned beef instant pot recipe a try. It’s more than just a meal; it’s a little bit of weeknight magic that brings that comforting, home-cooked feel to your table without all the fuss. It’s the kind of dish that makes you feel good about cooking, and even better about eating! If you love this recipe, you might also enjoy my recipe for [Link to another relevant recipe, e.g., “Classic Beef Stew”] or [Link to another relevant recipe, e.g., “Slow Cooker Pot Roast”], as they share that same focus on tender, flavorful, slow-cooked goodness. Let me know in the comments below how yours turns out, or if you have any brilliant variations! I absolutely love hearing from you all. Happy cooking!