Tender Corned Beef Instant Pot Recipe for Quick Comfort
A delicious corned beef instant pot recipe that transforms brisket into a tender masterpiece, perfect for family gatherings and St. Patrick's Day.
Equipment
- - Instant Pot
Ingredients
For the Meat
- 3-4 lb corned beef brisket includes a seasoning packet for authentic flavor
- 1 ½ tsp kosher salt adjust according to your preference
For the Aromatics
- 1 large yellow onion adds sweetness and depth
- 6 cloves garlic boosts the flavor profile
- 4 sprigs fresh thyme infuses a lovely aroma
- 2 bay leaves impacts earthy undertones; remove before serving
For the Vegetables
- 1 lb red potatoes halved, can substitute with Yukon gold or baby potatoes
- 5 large carrots cut into 2-inch pieces
- 1 small head green cabbage cut into wedges; can be omitted for a low-carb option
For the Cooking Liquid
- 12 oz lager-style beer substitute with beef broth mixed with cider vinegar for non-alcoholic
For Seasoning
- ground black pepper sprinkle to taste
- mustard optional for serving
Instructions
How to Make Instant Pot Corned Beef and Cabbage
- Start by adding sliced large yellow onion, minced garlic, fresh thyme sprigs, and bay leaves to your Instant Pot.
- Carefully place the corned beef brisket into the pot, ensuring the fat side is facing up. Sprinkle the seasoning packet over the meat and pour the lager-style beer around the beef.
- Secure the lid on your Instant Pot and pressure-cook the corned beef on high for 80 minutes.
- Once the cooking time is up, let the beef rest for a few minutes. Remove the brisket and reserve about 2 cups of the cooking liquid.
- Add the halved red potatoes, 2-inch carrot pieces, and cabbage wedges to the reserved cooking liquid in the Instant Pot. Cook on high pressure for 5 minutes until the veggies are fork-tender.
- Serve with a dollop of mustard for an extra tangy kick!
Notes
Avoid rinsing the corned beef before cooking. Always save some of the cooking liquid before steaming the vegetables to enhance their flavor.