If you’re on the hunt for a cozy, satisfying meal that practically makes itself, you’ve got to try my Instant Pot Corned Beef & Vegetables Recipe. I absolutely love how this turns out: tender, juicy corned beef paired with perfectly cooked cabbage, carrots, and potatoes—all ready in just a fraction of the time it takes traditionally. Whether it’s St. Patrick’s Day or just a weekend craving, this recipe is a total crowd-pleaser that you’ll want to keep in your dinner rotation.
Why You’ll Love This Recipe
- Quick and Easy: The Instant Pot does the heavy lifting, drastically cutting down cook time without sacrificing flavor.
- Tender, Flavorful Beef: The corned beef comes out juicy and perfectly seasoned every single time.
- One-Pot Wonder: You cook meat and veggies with minimal cleanup—a total game-changer on busy nights.
- Family Favorite: My family goes crazy for this meal and it always fills the kitchen with comforting aromas.
Ingredients You’ll Need
These ingredients are simple, easy to find, and come together beautifully in the Instant Pot. My top tip? Opt for fresh veggies and a quality corned beef brisket to heighten those rich, comforting flavors.
- Beef broth: Low-sodium works best so you can control the saltiness of the dish.
- Onion: White or yellow onions add sweetness and depth as they cook down.
- Garlic: Minced garlic boosts aromatic flavor without overpowering.
- Guinness beer: Adds richness and a subtle malty bitterness; I use Guinness Draught, but you can substitute with more broth if you prefer.
- Corned beef brisket or round: Look for one with the pickling spice packet included—it’s a flavor staple.
- Baby gold or red potatoes: Fingerlings are a great alternative; they hold up nicely under pressure cooking.
- Carrots: Cut into large chunks, they become tender but not mushy during cooking.
- Green cabbage: Adds that traditional touch and cooks to tender perfection in the Instant Pot.
- Butter: Used at the end to toss with veggies for extra richness and silky texture.
- Sea salt and black pepper: To finish off and balance the flavors.
- Fresh parsley: Optional garnish that brightens the plate and adds a pop of herbal freshness.
- Whole grain mustard: A tangy, slightly spicy dipping sauce that my family loves alongside corned beef.
Variations
I like to keep things classic with this Instant Pot Corned Beef & Vegetables Recipe, but there are fun twists you can try to make it your own. Don’t be afraid to experiment!
- Beer substitutions: I once swapped Guinness for a rich stout and loved the deeper, roasted flavor it added to the broth.
- Vegetable swaps: Played around with parsnips and rutabagas in place of carrots and potatoes for a slightly earthier vibe.
- Spice it up: Adding a few juniper berries or a cinnamon stick when cooking ups the aroma and complexity if you want a more traditional Irish flavor.
- Low-sodium version: Use all broth (no beer) and rinse the brisket before cooking to cut back on salt without losing flavor.
How to Make Instant Pot Corned Beef & Vegetables Recipe
Step 1: Prep and Pressure Cook the Corned Beef
Start by adding beef broth, onion chunks, and the minced garlic to your Instant Pot insert. I like to layer flavors this way because the aromatics create a delicious base. Place the brisket on top, fat side up—that extra fat bastes the meat beautifully while it cooks. Pour the Guinness beer over it and sprinkle the included pickling spices evenly on the brisket. Once that’s all set, lock the lid and set your Instant Pot to manual (pressure cook) on high for 85 minutes.
When the timer’s up, let the pressure release naturally for 10 minutes—that’s what helps the meat relax and stay juicy—then carefully do a quick release for the rest. From experience, rushing the natural release step can make the beef less tender, so hang in there!
Step 2: Prepare and Pressure Cook the Vegetables
While the beef rests on a cutting board covered loosely with foil, slice the cabbage into eight large wedges and halve the potatoes. Peel and cut the carrots into sizable 3-inch chunks to prevent them from turning to mush. Also, remove and discard the onions from the Instant Pot using a slotted spoon— I always make sure to leave the cooking liquid behind to keep those flavors concentrated.
Add the potatoes and carrots to the cooking liquid, nestle the cabbage wedges on top (don’t fill past two-thirds full), then seal the lid and set for 5 minutes on high pressure. When the timer beeps, use quick release to avoid overcooking the veggies—they’ll still come out tender but with a nice bite.
Step 3: Slice and Serve
Trim off the thick fat cap on your corned beef (especially important if you’ve got a flat brisket), then slice against the grain—this is key to tender, easy-to-chew pieces. Drizzle a bit of that flavorful cooking liquid over the meat to keep it moist. Transfer the carrots, potatoes, and cabbage to your serving platter or bowl, toss them with butter and a bit of salt and pepper, then sprinkle with fresh parsley if you like that touch of color and brightness. Serve with whole grain mustard on the side for dipping—it adds that perfect tangy kick.
Pro Tips for Making Instant Pot Corned Beef & Vegetables Recipe
- Choose the right cut: Flat brisket will have more fat, so trimming after cooking helps reduce greasiness while keeping moisture.
- Natural pressure release is your friend: Letting the meat rest under pressure keeps it from drying out and helps flavors deepen.
- Don’t skip resting the beef: Tent with foil and let it rest at least 10 minutes for easier slicing and juicier results.
- Avoid overfilling: Keep your Instant Pot less than two-thirds full when adding the veggies to ensure even cooking and safety.
How to Serve Instant Pot Corned Beef & Vegetables Recipe
Garnishes
I love sprinkling chopped fresh parsley on top—it adds a burst of color and subtle freshness that cuts through the richness. A drizzle of extra butter over the veggies just before serving also feels like the ultimate indulgence. And, of course, having a small bowl of whole grain mustard nearby is non-negotiable in my book for that perfect tang.
Side Dishes
While the veggies here are a meal in themselves, I like to serve this with some crusty bread to soak up that luscious cooking liquid. A simple green salad with a light vinaigrette is a refreshing contrast and balances the heartiness. Occasionally, I add some sautéed green beans or roasted Brussels sprouts for a veggie boost.
Creative Ways to Present
For special occasions, I like to arrange the sliced corned beef in a fan shape on a big platter with the veggies piled artfully in the center. Adding a few sprigs of fresh herbs like rosemary or thyme on the side elevates the look and adds aroma. If I’m feeling festive, I toss in a few bright pickled vegetables on the side for color and zing.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and keep the beef and veggies together so the flavors continue to meld. It lasts well for up to 4 days. I find that the beef actually tastes even better the next day!
Freezing
Freezing works well if you want to stash away portions. I separate the beef and veggies into freezer-safe containers or heavy-duty bags, and make sure to pour a bit of cooking liquid over the meat before freezing to preserve moisture. It keeps well for up to 3 months.
Reheating
For leftovers, I reheat gently on the stovetop with a splash of beef broth or water to prevent drying out. Covered in a skillet over medium-low heat works best. You can also reheat in the microwave, but do short bursts and stir in between to keep everything evenly warm.
FAQs
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Can I use a different cut of beef for this Instant Pot Corned Beef & Vegetables Recipe?
Yes! While brisket is traditional and yields the best texture, you can also use corned beef round. Just note the round tends to be leaner and may cook slightly faster, so keep an eye on cooking time. The pressure cooker helps tenderize both cuts beautifully.
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Do I have to use Guinness beer, or can I substitute?
Guinness adds a signature rich flavor and slight bitterness, but if you don’t have it or prefer not to use alcohol, you can substitute with additional beef broth. The dish will still be delicious, just a little lighter in depth.
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How do I slice corned beef for the best texture?
Always slice against the grain of the meat after resting and trimming. This breaks down muscle fibers making the meat tender and easier to chew. It’s a simple trick that makes a big difference.
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Can I add other vegetables to this Instant Pot Corned Beef & Vegetables Recipe?
Absolutely! Feel free to add turnips, parsnips, or even Brussels sprouts. Just make sure they fit in the Instant Pot without overcrowding to ensure even cooking. Adjust cooking times if adding very different veggies.
Final Thoughts
This Instant Pot Corned Beef & Vegetables Recipe holds a special place in my heart—it’s one of those comfort meals that brings everyone together effortlessly. I remember the first time I made it: the house filled with the intoxicating scent of simmering spices and tender meat, and my family gathering around with eager smiles. You’re going to love how easy it is and how perfectly everything cooks in the Instant Pot. Give it a try next time you want a no-fuss, hearty meal that tastes like you spent all afternoon cooking. Trust me, this one’s a keeper!
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Instant Pot Corned Beef & Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Irish
Description
This Instant Pot Corned Beef recipe is an easy and flavorful way to prepare a classic St. Patrick’s Day meal. Using the pressure cooker, tender corned beef is cooked alongside hearty vegetables like cabbage, potatoes, and carrots, resulting in a comforting and delicious one-pot dish that’s perfect for any occasion.
Ingredients
Broth and Seasonings
- 2 cups low-sodium beef broth
- 2 teaspoons minced garlic
- 3 tablespoons butter
- fine ground sea salt and freshly ground black pepper (to taste)
- 2 tablespoons chopped fresh parsley (optional garnish)
- ¼ cup whole grain mustard (optional for dipping)
Meat and Vegetables
- 1 medium white or yellow onion (cut into 5 or 6 chunks)
- 11.2 ounce bottle Guinness beer (Guinness Draught recommended; can substitute with additional broth)
- 3 ½ to 4 pound corned beef brisket or round (with pickling spice packet)
- 1 pound baby gold or red potatoes (fingerling potatoes work well too), sliced in half
- 4 large carrots, peeled and cut into 3-inch chunks
- 1 small head green cabbage, sliced into 8 chunks
Instructions
- Prepare the Instant Pot and Meat: Add beef broth, onion chunks, and minced garlic into the insert of a 6- to 8-quart Instant Pot. Place the corned beef brisket on top of the mixture with the fat side up, pour the Guinness beer over the meat, and sprinkle the included pickling spices onto the brisket. Close and lock the lid securely.
- Pressure Cook the Corned Beef: Set the Instant Pot to MANUAL or PRESSURE COOK on HIGH pressure, and cook for 1 hour and 25 minutes. Once done, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Prepare the Vegetables: While the meat cooks, slice the core off the cabbage, cut it in half, then into quarters to yield 8 chunks. Slice potatoes in half, peel carrots, and cut into large chunks.
- Cook the Vegetables in the Instant Pot: Remove the corned beef from the Instant Pot and tent with foil to keep warm. Using a slotted spoon, remove onions and discard, leaving the cooking liquid inside. Add potatoes and carrots, then place cabbage wedges on top, ensuring the pot is not more than two-thirds full. Close and lock the lid.
- Pressure Cook the Vegetables: Set the Instant Pot again to MANUAL or PRESSURE COOK on HIGH for 5 minutes. Once cooking completes, perform a quick pressure release.
- Slice and Serve: Remove any excess fat from the top of the corned beef, then slice against the grain and place on a serving platter. Drizzle some cooking liquid over the meat. Use a slotted spoon to transfer the cooked potatoes, carrots, and cabbage to the platter or a bowl. Toss vegetables with butter, season with salt and pepper, and garnish with parsley if desired. Serve with whole grain mustard on the side.
Notes
- This recipe utilizes an Instant Pot pressure cooker to reduce the cooking time significantly compared to traditional methods.
- The Guinness beer adds a rich depth of flavor but can be substituted with additional beef broth if preferred.
- Make sure not to overfill the Instant Pot when adding vegetables—fill no more than two-thirds full to ensure proper cooking and pressure buildup.
- Slicing the corned beef against the grain ensures tender, easy-to-chew pieces.
- Butter and fresh parsley enhance the flavor of the vegetables but are optional.
- Leftover corned beef makes great sandwiches or hash for the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 528 kcal
- Sugar: 6 g
- Sodium: 2594 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 118 mg
