Description
This Instant Pot Corned Beef recipe delivers tender, flavorful corned beef cooked to perfection with traditional seasonings and vegetables. Utilizing the Instant Pot allows for a quicker cooking process while preserving the classic taste of this beloved dish, complete with cabbage, carrots, and potatoes. Great for a hearty family meal or festive occasions.
Ingredients
Scale
Broth and Seasonings
- 2 cups low-sodium beef broth
- 1 medium white or yellow onion, cut into 5 or 6 chunks
- 2 teaspoons minced garlic
- 11.2 ounce bottle Guinness beer (can substitute with additional beef broth)
- Pickling spice packet (included with corned beef brisket)
Corned Beef and Vegetables
- 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, cut into 8 wedges
Finishing and Garnish
- 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 the Instant Pot: Add beef broth, onion chunks, and minced garlic into the Instant Pot insert. Place the corned beef brisket on top, fat side up. Pour Guinness beer over the brisket and sprinkle with the pickling spice packet. Close and lock the lid securely.
- Cook the Corned Beef: Select the Manual or Pressure Cook mode, setting it to High pressure for 1 hour and 25 minutes. Allow the pot to cook completely.
- Release Pressure and Prep Vegetables: When cooking is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure. Meanwhile, prepare cabbage wedges, slice potatoes in half, and peel and cut carrots into large chunks.
- Add Vegetables and Cook: Remove the corned beef to a cutting board and tent with foil to keep warm. Use a slotted spoon to remove and discard the onion from the pot. Add the potatoes and carrots to the Instant Pot, placing cabbage wedges on top without filling more than ⅔ full. Lock the lid again.
- Pressure Cook the Vegetables: Set the Instant Pot to Manual or Pressure Cook on High for 5 minutes. Once finished, quick release the pressure immediately.
- Slice and Serve: Trim excess fat from the corned beef’s fat layer if desired. Slice the corned beef against the grain and place it on a serving platter. Drizzle with some cooking liquid.
- Prepare Vegetables and Garnish: Use a slotted spoon to transfer potatoes, carrots, and cabbage to the platter or a separate bowl. Toss with butter, season with salt and pepper to taste, and garnish with chopped parsley if desired. Serve with whole grain mustard on the side.
Notes
- Using low-sodium beef broth keeps the dish from becoming too salty, but adjust salt as needed at the end.
- If Guinness beer is not available, substitute with an equal amount of beef broth for a similar depth of flavor.
- Allow the natural pressure release time to help tenderize the corned beef before releasing any remaining pressure.
- If you prefer less fat, trim visible fat from the brisket before cooking.
- Whole grain mustard adds a spicy tang as a perfect accompaniment but can be omitted if you prefer.
- For a traditional taste, use all the pickling spices included in the corned beef package.
- Ensure not to overfill the Instant Pot beyond the ⅔ mark to maintain safe pressure cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
