Instant Pot Corned Beef
A tender and flavorful corned beef brisket cooked with Guinness beer, low-sodium beef broth, and a medley of vegetables, all in the Instant Pot for a quick and easy St. Patrick's Day meal.
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 2 cups low-sodium beef broth
- 1 medium yellow or white onion cut into 5 or 6 chunks
- 2 teaspoons minced garlic
- 11.2 ounce bottle Guinness beer (Guinness Draught)
- 3½ to 4 pounds corned beef brisket or round with pickling spice packet
- 1 pound baby gold or red potatoes fingerling potatoes work well too
- 4 large carrots
- 1 small head green cabbage
- 3 tablespoons butter
- fine ground sea salt to taste
- freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped
- ¼ cup whole grain mustard optional for dipping
Instructions
- Add the beef broth, onion, and garlic to the insert of a 6- to 8-quart Instant Pot.
- Place the brisket on top of the mixture, fat side up.
- Pour the beer over the top and sprinkle the corned beef with the pickling spices.
- Close and lock the lid. Select MANUAL or PRESSURE COOK setting, toggle to HIGH, and set the time for 1 hour and 25 minutes.
- When the cooking time is complete, allow the Instant Pot to do a natural release for 10 minutes and then manually release any remaining pressure.
- Meanwhile, slice the core end of the cabbage off and place the cabbage cut side down so you have a stable base.
- Slice the cabbage in half and then cut each half in quarters. You should end up with 8 chunks of cabbage.
- Slice the potatoes in half. Peel and cut the carrots into large 3-inch chunks.
- Transfer the corned beef to a cutting board and tent with a piece of foil to keep it warm.
- Use a slotted spoon to remove and discard the onions, leaving the cooking liquid behind in the Instant Pot.
- Add the potatoes and carrots to the Instant Pot and place the cabbage wedges on top.
- Close and lock the lid. Select MANUAL or PRESSURE COOK setting, toggle to HIGH, and set the time for 5 minutes.
- When finished cooking, quick release the pressure.
- Slice the fat layer off the top of the corned beef and then slice the corned beef against the grain and transfer to a serving platter.
- Use a slotted spoon to transfer the potatoes, carrots, and cabbage to the serving platter with the corned beef or to a separate bowl.
- Toss the veggies with butter, season to taste with salt and pepper, and garnish with parsley.
- Serve with grainy mustard on the side.
Notes
For added richness, use broth instead of water and salted butter. This recipe is easily scalable and can be upgraded with an egg, spinach pastina, or served as a side dish.