Tender Instant Pot Corned Beef: Quick & Easy Recipe (Print Version)
Tender Instant Pot Corned Beef made quick! Get my simple recipe for perfectly cooked corned beef, savory and delicious, perfect for any weeknight or holiday.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 120 Minutes minutes
Total Time: 135 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
3-4 lb corned beef brisket (flat cut preferred)
02 -
4 cups beef broth
→ Flavor Builders
03 -
1 pickling spice packet (usually included with brisket)
04 -
1 large yellow onion, quartered
05 -
4-5 cloves garlic, smashed
→ Vegetable Medley
06 -
1 lb baby carrots
07 -
1 ½ lb small red potatoes, halved or quartered
08 -
1 small head green cabbage, cut into 6-8 wedges
# Instructions:
01 -
First things first, unwrap that beautiful brisket. Mine always comes with a pickling spice packet tucked inside, so don't toss it! Give the brisket a quick rinse under cold water, just to get rid of any excess brine, but not too much; we want that flavor. Then, place it fat-side up on the trivet inside your Instant Pot. The fat cap helps keep the meat moist as it cooks, a little trick I learned after one too many dry roasts, oops!
02 -
Now for the good stuff! Sprinkle that pickling spice packet right over the brisket. Toss in your quartered onion and smashed garlic cloves around the sides. Pour in the beef broth until it comes about halfway up the brisket. You don't want to fully submerge it, but enough liquid for the pressure cooker to do its magic. This is where the magic really starts to happen, you can almost smell it already!
03 -
Secure the lid on your Instant Pot and make sure the vent is set to sealing. Set it to Manual or Pressure Cook (High Pressure) for 90 minutes. Yes, 90 minutes! For a 3-4 pound brisket, this timing gets you that fall-apart tender <span class="keyphrase">Instant Pot Corned Beef</span>. I remember the first time I saw that timer, I thought, "No way," but trust the process. Go do something else, like, I don't know, binge-watch a show!
04 -
Once the cooking time is up, let the pressure naturally release for at least 15 minutes. This is CRUCIAL for tender meat; don't rush it! After 15 minutes, you can do a quick release for any remaining pressure. Carefully remove the corned beef to a cutting board and tent it with foil to rest. Now, add your potatoes and carrots to the pot with the broth, then cook on high pressure for 3-4 minutes with a quick release. They'll be perfectly tender!
05 -
After you've removed the potatoes and carrots, you can quickly steam your cabbage wedges in the same flavorful broth. Just pop them in, secure the lid, and set it to Manual or Pressure Cook for 2-3 minutes with a quick release. They get just tender enough, not mushy, absorbing all that amazing broth. Honestly, sometimes I just eat the cabbage straight out of the pot, it's that good!
06 -
Once the brisket has rested for about 10-15 minutes, slice it against the grain. This is super important for tenderness! If you slice with the grain, it'll be tough, and we don't want that after all this work. Arrange the sliced corned beef on a platter with your cooked potatoes, carrots, and cabbage. Drizzle with a little of that flavorful broth from the pot. It smells incredible, feels so comforting, and tastes like pure heaven. Enjoy your meal!
# Notes:
01 -
Always let the corned beef rest after cooking, even for just 10 minutes. I skipped this once, and the meat was just not as juicy, a real rookie mistake.
02 -
Slicing against the grain is non-negotiable for tender Instant Pot Corned Beef; trust me, I've learned this the hard way more times than I care to admit!
03 -
Don't be afraid to adjust the cooking time for veggies based on how tender you like them—I prefer mine slightly firm, but you do you!
04 -
For a richer broth, try adding a splash of dry red wine or a dark beer like Guinness to the cooking liquid.
# Tools You'll Need:
01 -
Instant Pot (6-quart or larger)
02 -
cutting board
03 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 25 g
Total Carbohydrate: 20 g
Protein: 35 g