Description
This Instant Pot Corned Beef recipe offers a flavorful and tender corned beef brisket cooked with onions, garlic, Guinness beer, and pickling spices. Accompanied by buttered potatoes, carrots, and cabbage, this hearty dish is perfect for a comforting meal with minimal hands-on time thanks to the pressure cooking method.
Ingredients
Scale
Meat and Broth
- 2 cups low-sodium beef broth
- 3 ½ to 4 pound corned beef brisket or round, with pickling spice packet
- 11.2 ounce bottle Guinness beer (can substitute with additional beef broth)
Vegetables
- 1 medium white or yellow onion, cut into 5 or 6 chunks
- 1 pound baby gold or red potatoes, halved
- 4 large carrots, peeled and cut into 3-inch chunks
- 1 small head green cabbage, cut into 8 wedges
Seasonings and Garnishes
- 2 teaspoons minced garlic
- 3 tablespoons butter
- Fine ground sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, optional garnish
- ¼ cup whole grain mustard, optional for dipping
Instructions
- Prepare Instant Pot: Add 2 cups of low-sodium beef broth, the onion chunks, and minced garlic to the insert of a 6- to 8-quart Instant Pot. Place the corned beef brisket on top with the fat side facing up. Pour the Guinness beer over the meat, then sprinkle the included pickling spices evenly on top. Close and lock the lid securely.
- Pressure Cook Corned Beef: Select the MANUAL or PRESSURE COOK setting on high pressure and set the timer for 1 hour and 25 minutes. Allow the Instant Pot to cook the corned beef until tender.
- Pressure Release: When cooking is complete, let the Instant Pot perform a natural pressure release for 10 minutes, then carefully quick release any remaining pressure before opening the lid.
- Prepare Vegetables: While the corned beef cooks, cut the cabbage by slicing off the core for a stable base, then halving and quartering the cabbage into 8 wedges. Peel and cut the carrots into large 3-inch chunks. Slice the potatoes in half.
- Transfer and Add Vegetables: Remove the corned beef from the Instant Pot and place it on a cutting board. Tent with foil to keep warm. Use a slotted spoon to remove and discard the onions from the pot. Add the prepared potatoes and carrots to the Instant Pot, then place the cabbage wedges on top, ensuring the pot is no more than two-thirds full. Close and lock the lid.
- Pressure Cook Vegetables: Select MANUAL or PRESSURE COOK on high pressure again and set the timer for 5 minutes. After cooking, perform a quick release of the pressure and carefully open the Instant Pot.
- Slice Corned Beef: Slice off the fat layer from the top of the corned beef (especially if using brisket), then slice the meat against the grain into serving portions. Arrange the slices on a platter and drizzle with some of the cooking liquid for extra moisture and flavor.
- Prepare Vegetables for Serving: Use a slotted spoon to transfer the potatoes, carrots, and cabbage from the Instant Pot to the serving platter or a separate bowl. Toss the vegetables with butter and season with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley if desired.
- Serve: Serve the sliced corned beef and vegetables warm with whole grain mustard on the side for dipping.
Notes
- Use low-sodium beef broth to control the saltiness of the dish since corned beef itself can be salty.
- Guinness beer adds a deep, malty flavor but can be substituted with additional beef broth for a non-alcoholic version.
- Ensure the Instant Pot is not filled beyond two-thirds capacity when adding vegetables to avoid pressure issues.
- Allowing some natural pressure release helps keep the meat tender and moist.
- Cut corned beef against the grain for the most tender slices.
- If unavailable, baby gold or red potatoes can be substituted with fingerling potatoes as noted.
- Butter adds richness to the vegetables, but it can be omitted or replaced with olive oil for a lighter version.
- Pickling spice packets often come with the corned beef but can be supplemented with your own mix of mustard seeds, coriander, bay leaves, and peppercorns if desired.
