Instant pot corned beef is an easy way to make the most tender and delicious main course for St. Patrick's Day or any occasion! A corn beef brisket is placed in a pressure cooker with beef broth, minced garlic, bay leaves, and the perfect blend of spices. Complete with yellow onion, potatoes, carrots, celery, and cabbage while the brisket rests for an easy all-in-one dinner!
Pressure Cooker Corned Beef & Cabbage
Dinner just got a lot easier with this hearty corned beef and cabbage pressure cooker recipe! A corned beef brisket is seasoned with salt and pepper, then cooked with my corned beef seasoning mix, beef broth, minced garlic, and bay leaves in the Instant Pot.
Not only does the Instant Pot produce an amazingly tender corned beef brisket consistently, but it also does it in the quickest amount of time! While the beef rests, add in some fresh veggies for a well-rounded family meal or St. Patrick's Day dinner!
Jump to:
If you have never cooked corned beef before or would like to know more about this tasty cut of meat, check out my page all about corned beef! I also have a delicious corned beef and cabbage recipe to make in the oven if you don't have an Instant Pot!
? Instant Pot Corned Beef Ingredients
You only need a handful of simple ingredients to make this delicious corned beef recipe! Just pick up some fresh veggies when you go to buy the brisket and you're all set.
- Corned Beef Brisket - 3-4 pounds of corned beef brisket.
- Beef Broth - 4 cups of beef broth (or water, or a combination of water/broth).
- Garlic - 2 tablespoons of garlic (minced).
- Corned Beef Seasoning Mix - 1 corned beef seasoning mix (see recipe). You could add this seasoning to a bouquet garni if desired.
- Bay Leaves - 2 whole bay leaves.
- Salt & Pepper - each, salt & pepper (to taste).
- Yellow Onion - 1 cup of yellow onion (chopped, or use white onion).
- Russet Potatoes - 2 pounds of russet potatoes (3-4 medium potatoes).
- Carrots - 2 cups of carrots (rough chopped, 3-4 medium carrots).
- Celery - 2 cups of celery (rough chopped, 3-4 large stalks).
- Green Cabbage - 1 head of green cabbage (cut into 8 wedges or roughly chopped).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
? How To Make Instant Pot Corned Beef
This recipe is incredibly easy as your pressure cooker does all of the work for you! You will need a cutting board, a chef's knife, aluminum foil, measuring utensils, and an Instant Pot or pressure cooker to make this tasty main course.
A 3-4 pound corned beef brisket will yield approximately 10 servings! Plus, your veggies can be your side dish so there is no extra work needed.
- Prep. Place your trivet into the inner pot of your Instant Pot or pressure cooker. Set the 3-4 pounds of corned beef on the trivet with the fat facing upward then add 4 cups of the broth or water, 2 tablespoons of minced garlic, 1 corned beef seasoning (in a bouquet garni if desired), and 2 bay leaves. Season the beef with salt and pepper.
- Cook. Seal the lid and move the venting knob to sealed, then set the manual cook time to 90 minutes. It takes approximately 10 minutes to build pressure before the cooking time starts.
- Release pressure. When the 90 minute cook time has passed, quick release the venting knob until the pressure is fully released (about 4-5 minutes). Remove the corned beef and place it on a tray or cutting board with a piece of aluminum foil loosely tented over the beef.
- Cook vegetables. While the corned beef rests, add the vegetables (remove the trivet, leave the broth) and seal your instant pot or pressure cooker and cook on high setting for 5 more minutes. Quick release the pressure again and serve once the Instant Pot has fully vented.
The vegetables already complete this hearty meal! However, you can always serve your corned beef with a simple wedge salad or some traditional Irish soda bread. For more ideas, I've made a whole list of what to serve with corned beef! Enjoy!
? Angela's Tips & Recipe Notes
- All cooking methods should have an internal temperature of 145°F (63°C) as read by a meat thermometer at the thickest portion of the baked corned beef as suggested by USDA food safety guidelines.
- Allow the pressure cooker corned beef to rest for 15-20 minutes before slicing. It will slice easier once rested and the juices will remain in the meat rather than running all over your cutting board.
- Perfectly cooked corned beef is tender and will melt in your mouth, not fall apart on your plate. Corned beef that is too tender won't slice well for sandwiches (a common use for leftovers!).
? Storing & Reheating
Store your corned beef leftovers in an airtight container in the refrigerator for up to 4-5 days. To freeze, tightly wrap the corned beef with plastic wrap or aluminum foil and place it in a freezer-safe container bag for up to 3 months.
Reheating Instant Pot Corned Beef
Thaw any leftover corned beef in the fridge overnight before reheating. Place the corned beef in a baking dish with a splash of broth and cover the dish with aluminum foil. Reheat it in your oven at 350°F (175°C) for 10 to 15 minutes or until warmed through to your liking.
>>>>See all of my recipes HERE<<<<
? FAQ
If your corned beef is tough after taking it out of the Instant Pot, two things could've happened. One, you may have undercooked it. You can add more broth to the pot and cook it on high for a few minutes longer. Also, if you don't let your corned beef rest long enough, then this could also result in tough beef. The moisture will migrate toward the outside of the meat while resting, which makes it tender.
Great question! I love using my leftovers to make a delicious Reuben sandwich or Irish nachos! A corned beef hash would also be very tasty!
Of course! Freeze any leftover corned beef by wrapping it tightly in plastic wrap or aluminum foil. Then place it in a heavy-duty storage bag or freezer-safe container in the freezer for up to 3 months.
? More Tasty Instant Pot Recipes
- Instant Pot Leg Of Lamb - This leg of lamb recipe is incredibly easy to prepare and the meat turns out juicy and flavorful every time!
- Instant Pot Chuck Roast - You can easily whip up this hearty dinner to feed the whole family in just one hour!
- Instant Pot Mac n Cheese - Shredded cheese and Velveta are combined to make an extra creamy and delicious macaroni dish!
- Instant Pot Au Gratin Potatoes - These au gratin potatoes are flavorful, rich, and wonderfully cheesy!
- Instant Pot Acorn Squash - This sweet and savory side dish pairs well with just about anything!
- Instant Pot Pulled Pork - Perfectly juicy pulled pork is made with minimal effort so you can focus on preparing side dishes to go with!
Do you love a recipe you tried? Please leave a 5-star??rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social [email protected]?Pinterest,?Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!
? Recipe
Instant Pot Corned Beef
Ingredients
- 3-4 lbs corned beef brisket
- 4 cups beef broth (or water, or a combination of water/broth)
- 2 tablespoon garlic (minced)
- 1 corned beef seasoning mix (see recipe)
- 2 bay leaves
- each, salt & pepper (to taste)
- 1 cup yellow onion (chopped, or use white onion)
- 2 lbs russet potatoes (3-4 medium potatoes)
- 2 cups carrots (rough chopped, 3-4 medium carrots)
- 2 cups celery (rough chopped, 3-4 large stalks)
- 1 head green cabbage (cut into 8 wedges or roughly chopped)
Instructions
- Place your trivet into the inner pot of your Instant Pot or pressure cooker. Set the corned beef on the trivet with the fat facing upward then add the broth or water, minced garlic, corned beef seasoning (in a bouquet garni if desired), and bay leaves. Season the beef with salt and pepper.3-4 lbs corned beef brisket, 4 cups beef broth, 2 tablespoon garlic, 1 corned beef seasoning mix, 2 bay leaves, each, salt & pepper
- Seal the lid and move the venting knob to sealed, then set the manual cook time to 90 minutes. It takes approximately 10 minutes to build pressure before the cook time starts.
- When the 90 minute cook time has passed, quick release the venting knob until the pressure is fully released (about 4-5 minutes). Remove the corned beef and place on a tray or cutting board with a piece of aluminum foil loosely tented over the beef.
- While the corned beef rests, add the vegetables (remove the trivet, leave the broth) and seal your instant pot or pressure cooker and cook on high setting for 5 more minutes. Quick release the pressure again and serve once the Instant Pot has fully vented.1 cup yellow onion, 2 lbs russet potatoes, 2 cups carrots, 2 cups celery, 1 head green cabbage
Equipment You May Need
Notes
- All cooking methods should should have an internal temperature of 145°F (63°C) as read by a meat thermometer at the thickest portion of the baked corned beef as suggested by USDA food safety guidelines.
- Allow the pressure cooker corned beef to rest for 15-20 minutes before slicing. It will slice easier once rested and the juices will remain in the meat rather than running all over your cutting board.
- Perfectly cooked corned beef is tender and will melt in your mouth, not fall apart on your plate. Corned beef that is too tender won't slice well for sandwiches (a common use for left overs!).
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Thanks for coming! Let me know what you think: