Instant Pot Corned Beef

When you want a hearty meal, this Instant Pot corned beef delivers tender, savory slices in a fraction of the time. It’s a cozy, “melt-in-your-mouth” main event that disappears so fast you’ll want to hide some leftovers for yourself.

Why You’ll Love This Instant Pot Corned Beef

• Easy, no-fuss cooking: Your Instant Pot does all the work, so you get fork-tender beef without babysitting a pot for hours.
• Perfect for picky eaters: No cabbage lurking on the plate—just the classics: beef, potatoes, and carrots.
• Meal prep magic: Slices beautifully and stays juicy for the best leftovers (think sandwiches, hash, or snacking straight from the fridge).
• Crowd-pleaser: Whether it’s St. Patrick’s Day or just a Tuesday, this is the kind of dinner that makes everyone at the table happy.

Ingredient Swaps & Tips

• No beer? Use beef or chicken broth. Just skip anything too salty, since corned beef is plenty salty already.
• Want it spicy? Add a pinch of crushed red pepper to the pickling spice.
• Skip the potatoes/carrots? No problem! Go all-in on the beef, or swap in parsnips, turnips, or your favorite root veggies.
• Make it ahead: Corned beef tastes even better the next day. Store slices in a bit of cooking liquid to keep them juicy.

How to Make Instant Pot Corned Beef

Ready to let your Instant Pot do the heavy lifting? Here’s how to get perfect, tender corned beef every time—without a single cabbage leaf in sight.

Instructions

1. Prep the Corned Beef:
   Take your brisket out of the package and give it a good rinse under cool water to wash away some of the salty brine. Pat it dry (no need to be fancy).

2. Layer the Flavor:
   Add sliced onion, whole garlic cloves, and pickling spice to the bottom of your Instant Pot insert. Pour in 2 ½ cups of water (or broth, if using).

3. Add the Beef:
   Place the rinsed corned beef (fat side up) on the trivet or rack that comes with your Instant Pot. Nestle it right over the aromatics. Pour the beer (or broth) over the top.

4. Seal & Cook:
   Lock the lid, set the vent to sealing, and cook on High Pressure for 85 minutes (for a 3-4 lb brisket). Let the pressure release naturally for 20 minutes, then carefully quick release any remaining steam.

5. Rest & Slice:
   Transfer the cooked corned beef to a cutting board. Tent with foil and let it rest for 10 minutes before slicing against the grain.
6. Cook the Veggies (Optional):
   If you’re adding potatoes and carrots, strain the cooking liquid, return 1 ½ cups to the pot, and add the veggies. Cook on High Pressure for 3–4 minutes, quick release, and serve with your beef.

Tips for the Best Instant Pot Corned Beef

• Don’t skip the rinse: It’s the secret to corned beef that’s flavorful but not too salty.
• Let it rest: Slicing too soon makes the beef dry out—give it a breather under foil before you carve.
• Slice against the grain: This is the difference between tender bites and tough chewiness.
• Save the liquid: The broth is gold! Spoon a bit over your sliced beef or save for soup later.
• Leftovers: Store slices in some cooking liquid in the fridge for up to 4 days.

Storage & Reheating

• Fridge: Store in an airtight container, with a splash of broth, for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 2 months.
• To Reheat: Gently warm slices in a skillet with a little broth, or zap in the microwave (cover to keep it moist).

Serving Ideas

• Classic: With potatoes and carrots (no cabbage necessary).
• Sandwich: Layer slices on rye with mustard or Swiss cheese.
• Breakfast Hash: Cube the leftovers and fry with potatoes and onions.
• Snack Attack: Sneak a cold slice from the fridge—chef’s treat.

FAQ