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
Scale
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
