Description
This Instant Pot Corned Beef recipe is a no-fail, flavor-packed way to prepare tender, juicy brisket in under 2 hours. It’s perfect for St. Patrick’s Day, weeknight dinners, or anytime you want a comforting, hearty meal with minimal effort.
Ingredients
3–5 lb corned beef brisket (flat or point cut)
1½ cups low-sodium beef broth or apple cider
1 large onion, sliced
5 garlic cloves, smashed
1 seasoning packet or homemade corned beef spice mix
Optional: 3–4 medium potatoes, quartered
Optional: 3 carrots, thickly sliced
Optional: ½ head of green cabbage, cut into wedges
Instructions
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Remove the corned beef from the package and rinse thoroughly under cold water. Pat dry with paper towels.
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Place the brisket fat-side up and rub with spice packet or homemade corned beef seasoning.
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Add the trivet to the Instant Pot and pour in 1½ cups of your chosen liquid (broth, or cider). Add sliced onion and garlic.
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Set the brisket on the trivet. Lock the lid and set valve to “Sealing.”
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Pressure cook on High for 90 minutes.
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Let pressure naturally release for 10 minutes, then do a quick release.
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Remove brisket, cover loosely with foil, and let rest.
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(Optional) Add potatoes, carrots, and cabbage to the cooking liquid. Seal and cook for 4 minutes on high pressure. Quick release.
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Slice corned beef across the grain and serve with vegetables.
Notes
Flat cut is easier to slice; point cut is juicier.
Use leftover corned beef for Reuben sandwiches, Irish tacos, or nachos.
Store leftovers in an airtight container with a little cooking liquid to retain moisture.
Swap beer for broth or cider for a non-alcoholic version.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1serving
- Calories: 569kcal
- Sugar: 0g
- Sodium: 2205mg
- Fat: 43g
- Saturated Fat: 14g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 222mg