Description
Making corned beef instant pot style turns St. Patrick’s Day dinner into a low-stress meal. I set the meat and veggies in the pot, start the cooker, and let it handle the rest. In the end, I get tender corned beef, plus potatoes, carrots, and cabbage that come out just right—no guesswork, no fuss.
Ingredients
2 cups low-sodium beef broth
1 medium white or yellow onion, cut into chunks
2 teaspoons minced garlic
1 bottle (11.2 ounces) Guinness beer, or use more broth if you prefer
3 ½ to 4 pounds corned beef brisket or round, plus the spice packet
1 pound baby gold or red potatoes, or use fingerling potatoes
4 large carrots
1 small head green cabbage
3 tablespoons butter
Fine ground sea salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish (optional)
¼ cup whole grain mustard, for dipping (optional)
Instructions
Pour beef broth into your Instant Pot. Add onion and garlic.
Place the brisket on top, fat side up. Add the beer and sprinkle spices on the meat.
Lock the lid. Set to high pressure for 85 minutes.
While it cooks, cut the cabbage into wedges. Halve the potatoes. Cut carrots into big pieces.
When the time is up, let the pot sit for 10 minutes. Then release the steam.
Take out the brisket. Cover to keep warm. Remove the onions from the pot.
Put potatoes, carrots, and cabbage in the pot with the broth. Don’t fill past two-thirds.
Lock the lid. Cook on high pressure for 5 minutes. Quick release the steam.
Slice the fat off the brisket. Cut the meat across the grain. Place on a plate and pour some broth over it.
Take out the veggies and add to the plate. Toss with butter, salt, and pepper if you like.
Serve with mustard on the side.
Notes
Swap beer for more broth if you want an alcohol-free dish.
Rest the meat before slicing to keep it juicy.
Try different mustards or horseradish for dipping.
Use any potatoes you have, just cut large ones into smaller chunks.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dishes
- Method: Pressure Cooking (Instant Pot)
- Cuisine: American
Nutrition
- Serving Size: About 1/6 of the full recipe
- Calories: 528 kcal
- Sugar: 6 g
- Sodium: 2594 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 118 mg