Description
This Instant Pot Corned Beef recipe delivers a tender, flavorful brisket cooked quickly with classic accompaniments like potatoes, carrots, and cabbage. Infused with Guinness beer and aromatic spices, it's a comforting and traditional dish perfect for St. Patrick's Day or any hearty meal.
Ingredients
Units
Scale
Broth and Aromatics
- 2 cups low-sodium beef broth
- 1 medium white or yellow onion, cut into 5 or 6 chunks
- 2 teaspoons minced garlic
- 11.2 ounce bottle Guinness beer (or additional broth as substitute)
Corned Beef
- 3 1/2 to 4 pound corned beef brisket or round, with pickling spice packet
Vegetables
- 1 pound baby gold or red potatoes, halved (fingerling potatoes work well too)
- 4 large carrots, peeled and cut into 3-inch chunks
- 1 small head green cabbage, cut into 8 wedges
Finishing
- 3 tablespoons butter
- Fine ground sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, optional garnish
- 1/4 cup whole grain mustard, optional for dipping
Instructions
- Prepare the cooking liquid: Add the beef broth, onion chunks, and minced garlic to the insert of a 6- to 8-quart Instant Pot. Place the corned beef brisket on top of the mixture, fat side up. Pour the Guinness beer evenly over the brisket and sprinkle the included pickling spices on top. Close and lock the Instant Pot lid securely.
- Pressure cook the corned beef: Select the MANUAL or PRESSURE COOK setting on the Instant Pot, set to HIGH pressure, and cook for 1 hour and 25 minutes. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully perform a manual release to let out any remaining pressure.
- Prepare the vegetables: While the corned beef cooks, slice the core end off the cabbage and place it cut side down for stability. Cut the cabbage in half and then into quarters to yield 8 wedges. Halve the potatoes and peel and cut the carrots into large chunks.
- Cook the vegetables: Remove the corned beef from the Instant Pot and tent it with foil to keep warm. Use a slotted spoon to remove and discard the cooked onions from the pot, leaving the cooking liquid inside. Add the potatoes and carrots to the Instant Pot, then arrange the cabbage wedges on top, ensuring the pot is not more than two-thirds full. Close and lock the lid again.
- Pressure cook the vegetables: Select MANUAL or PRESSURE COOK on HIGH, setting the time for 5 minutes. When cooking completes, quickly release the pressure manually.
- Finish and serve: Slice off the fat layer from the corned beef, especially if using a flat brisket. Cut the meat against the grain into slices and place on a serving platter. Drizzle some cooking liquid over the meat. Use a slotted spoon to transfer the potatoes, carrots, and cabbage to the platter or a serving bowl. Toss the vegetables with butter and season with salt and pepper. Garnish with chopped fresh parsley if desired. Serve grainy mustard on the side for dipping.
Notes
- Using Guinness beer adds a rich depth of flavor, but substituting additional beef broth works for a milder taste.
- Natural pressure release after the first cooking stage helps maintain meat tenderness.
- Do not overfill the Instant Pot with vegetables; keep below two-thirds capacity for safe cooking.
- For leaner meat, trim excess fat before serving or after cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg
