Corned Beef Instant Pot
A quick and easy recipe for tender and flavorful corned beef cooked in your Instant Pot. Perfect for St. Patrick's Day or any weeknight meal!
Ingredients
Main 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
For Serving
- 1 head cabbage cut into wedges
- 0.25 cup Dijon mustard for serving
- 0.25 cup horseradish for serving
Instructions
Preparation Steps
- Place the corned beef in the Instant Pot liner. Add the seasoning packet, beef broth, minced garlic, black peppercorns, and bay leaves.
- Layer the potatoes, carrots, and onion on top of the corned beef.
- Secure the lid and set the valve to sealing. Cook on high pressure for 70 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then perform a quick release.
- Carefully remove the corned beef and vegetables from the Instant Pot and set aside. You can cover the corned beef with foil to keep it warm.
- Add the cabbage wedges to the Instant Pot with the cooking liquid. Secure the lid and cook on high pressure for 5 minutes.
- Quick release the pressure. Remove the cabbage.
- Slice the corned beef against the grain and serve with the cooked vegetables, cabbage, Dijon mustard, and horseradish.
Notes
For a spicier kick, add a pinch of red pepper flakes to the Instant Pot with the other seasonings.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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