Instant Pot Corned Beef
An easy and faster way to cook corned beef for St. Patrick's Day. The beef brisket comes out incredibly tender!
Ingredients
- 4 cloves garlic, lightly smashed
- 1 small onion, thinly sliced
- 3-4 lb corned beef brisket, with spice packet
- 4 cups water
- 1 lb small red potatoes, or slice large potatoes to 1.5 inch thickness
- 3 carrots, cut into 2 inch pieces, or about 12 baby carrots
- 1 small cabbage head, sliced into thick wedges
- 1 tbsp parsley, finely chopped
Instructions
- Add garlic and onions into the Instant Pot, spreading across the bottom of the pot. Place corned beef on top of the onion layer. Sprinkle spice packet over brisket.
- Add water to pot. It should almost completely cover the brisket. There should be no more than 1/2 inch of meat left peeking above the water. You can add more water if needed.
- Seal Instant Pot. Set to high pressure and cook time of 90 minutes. When beef is done cooking, perform a quick release according to manufacturer's instructions.
- Remove the brisket from the Instant Pot and cover to keep warm. Pour 2 cups of liquid into a measuring cup and set aside. Pour out remaining liquid and discard onion and garlic mixture and any other meat solids remaining in the pot.
- Pour reserved liquid back into the pot. Add potatoes so they are sitting in the liquid. Place carrots on top. Seal Instant Pot and cook at high pressure for 3 minutes. Perform a quick release according to manufacturer's instructions.
- Check your potatoes and carrots and to see if they are soft. If so, remove them from the pot. If not, leave them in and add the cabbage on top. Seal Instant Pot and cook at high pressure for 1 minute. Perform a quick release according to manufacturer's instructions. Remove remaining vegetables.
- Slice corned beef thinly against the grain. Spoon remaining liquid from instant pot over beef. Serve with vegetables. Garnish vegetables with parsley right before serving if desired.
Notes
- This recipe uses the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version).*
- Many recipes place the brisket on the steam rack/trivet provided with the Instant Pot. This keeps the brisket from sticking to the bottom and makes it easier to remove. However, I found that this method raises the height of the brisket, preventing it from being fully submerged in water, which causes the brisket to be too salty.
- You need to add in enough water to almost completely cover the corned beef. The corned beef brisket is very salty and if you do not use enough water, you won't draw out enough salt during cooking.
- Some corned beef recipes add beer to the water mixture. Adding the beer does add a slight beer flavor to the beef itself. Unfortunately, my family didn't like it so my recipe does not use any beer. But if you like the added beer flavor, substitute 1 cup of water for 12 oz of beer.
Serving: 0.17of recipe, Calories: 552kcal, Carbohydrates: 23g, Protein: 36g, Fat: 34g, Saturated Fat: 10g, Sodium: 2825mg, Fiber: 5g, Sugar: 6g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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