Instant Pot Corned Beef – Big Flavor, No Fuss!
Love corned beef but hate the long cook time?
This Instant Pot Corned Beef gives you fall-apart tenderness in just two hours—no babysitting required!
With just four ingredients, you’ll get juicy, flavorful brisket every time.
And if you want the full experience, you can toss in carrots, potatoes, and cabbage for a one-pot meal.
Perfect for St. Patrick’s Day or any time you’re craving a hearty, comforting dinner.
Set it, forget it, and enjoy!
For Instant Pot Corned Beef
- Corned Beef Brisket – A 3-pound brisket, typically comes with a spice packet for extra flavor.
- Water – 2 cups to create the right cooking environment in the Instant Pot.
- Apple Cider – 1 ½ to 2 cups to add a subtle sweetness that complements the corned beef.
- Garlic – 4 cloves, minced, to enhance the savory taste.
For the Optional Vegetables
- Baby Carrots – Adds natural sweetness and pairs perfectly with corned beef.
- Red Potatoes – Quartered, these soak up the flavorful broth.
Cabbage – Cut into wedges, it softens beautifully in the pressure cooker.
Instant Pot Corned Beef
Ingredients
- 2 cups water
- 1 ½ cups of apple cider
- 4 cloves garlic, minced
- 1 (3 lb) corned beef brisket with spice packet
Instructions
Prepare the Ingredients
- Add water, apple cider, and minced garlic to the Instant Pot. Place the trivet inside, then position the brisket on top. Sprinkle the spice packet over the meat.
Cook the Brisket
- Secure the lid and set the Instant Pot to high pressure for 90 minutes. Allow 10 minutes for pressure to build.
Release Pressure & Rest
- Use the quick-release method to safely release pressure (about 5 minutes). Carefully remove the lid. Transfer the brisket to a baking sheet, cover with foil, and let rest for 10–15 minutes before slicing.
Optional: Add Vegetables
- For a complete meal, remove the trivet after cooking the brisket. Add baby carrots, quartered potatoes, and cabbage wedges to the broth. Secure the lid, cook on manual high pressure for 5 minutes, then do a quick release.
Serve & Enjoy
- Slice the brisket against the grain and serve with the cooked vegetables.
Nutrition
Tips & Variations
- Flavor Boost: Some users recommend using all beef broth for an extra-rich taste.
- Adjusting Cook Time: If using a different size brisket, cook 20 minutes per pound at high pressure.
1. Can I cook a frozen corned beef brisket in the Instant Pot?
Absolutely! No need to thaw—just add 15 extra minutes per pound to the cooking time. The Instant Pot will take a bit longer to come to pressure, but the result will still be tender and flavorful.
2. How long should I cook corned beef in the Instant Pot?
For a 3 to 4-pound brisket, set the Instant Pot to high pressure for 90 minutes for fall-apart tenderness. Prefer sliceable corned beef? 70 minutes should do the trick. Let the pressure naturally release for 15 minutes before quick-releasing the rest.
3. Can I cook vegetables with the corned beef?
Yes! But don’t add them too soon, or they’ll turn mushy. Once the corned beef is done, remove it and cover with foil. Then, toss in baby carrots, quartered potatoes, and cabbage wedges. Cook on high pressure for 5 minutes, quick release, and serve with the beef.
4. Should I rinse corned beef before cooking?
Yes! Give it a quick rinse under cold water to wash away excess salt from the brining liquid. This helps balance the saltiness in the final dish.
5. How do I make sure my corned beef is tender?
The trick? Low and slow—even in a pressure cooker! Stick to 90 minutes on high pressure for fork-tender beef. Also, always slice against the grain for the best texture.
With these tips, you’ll get perfectly juicy, flavorful corned beef every time!
