Instant Pot Corned Beef

Name: Instant Pot Corned Beef
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 2 h 15 min
Cuisine: Américaine
Ingredients: 1 (3–4 pound) corned beef brisket, with spice packet; 1 small yellow onion, sliced; 4 cloves garlic, peeled; 2 tablespoons pickling spice (or seasoning packet); 2 ½ cups water (or low-sodium broth); 12 ounces mild lager or stout (optional; sub with more broth if desired); 1 pound baby potatoes (optional); 1 pound carrots, peeled and cut into chunks (optional)

Jump to Recipe·Print Recipe

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.

A vertical social media graphic titled "Instant Pot Corned Beef" in bold red text, featuring two appetizing photos of sliced brisket served with potatoes and carrots.

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.

What You’ll Need

The Beef

Corned Beef Brisket: Look for a 3 to 4-pound brisket with the seasoning packet. Flat cut works best for even slices, but point cut is fine if you like extra juicy, fall-apart bites.

The Flavor Makers

Pickling Spice: Use the packet included or 2 tablespoons of your favorite blend.
Yellow Onion: Sliced, to add sweetness to the broth.
Garlic: Whole cloves, because garlic makes everything better.
Beer: A mild lager or stout for depth of flavor (don’t worry, the alcohol cooks off). You can sub in beef broth if you prefer.

The Sides (Optional but Recommended)

Baby Potatoes: Red or gold, small and tender.
Carrots: Baby carrots or thick-cut regular carrots.

Liquid

Water: You’ll need enough to cover the bottom of the pot and help the Instant Pot pressurize, usually about 2 to 3 cups.

For precise amounts, check the recipe card at the end of the post.

Overhead view of raw beef brisket, potatoes, carrots, onions, garlic, stout beer, and various spices ready for making Instant Pot Corned Beef.

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

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).

A close-up of a raw, high-quality beef brisket in a white bowl, the star ingredient for Instant Pot Corned Beef.

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).

Onions, garlic cloves, and red pepper flakes simmering in liquid inside the cooker to build a flavorful base for Instant Pot Corned Beef.

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.

A large beef brisket placed inside the stainless steel inner pot to begin the pressure cooking process for Instant Pot Corned Beef.

A dark stout beer being poured over raw beef brisket and pickling spices inside a pressure cooker to prepare Instant Pot Corned Beef.

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.

The beef brisket submerged in a rich, spiced braising liquid inside the pot, halfway through the Instant Pot Corned Beef cooking cycle.

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.
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.

Whole red and yellow baby potatoes and carrot sticks steaming in the seasoned broth after the Instant Pot Corned Beef has been cooked.

Thick, juicy slices of Instant Pot Corned Beef showing a tender texture, served alongside steamed carrots and potatoes.

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.

A close-up plate of sliced Instant Pot Corned Beef topped with mustard seeds, served with cabbage and baby potatoes.

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.

A classic presentation of sliced Instant Pot Corned Beef with a side of mustard dipping sauce, potatoes, and glazed carrots.

FAQ

Can I make this corned beef recipe without beer?

Absolutely! Swap the beer for beef or chicken broth, or even water if you’re out of both. Just steer clear of anything super salty.

What if my corned beef is smaller (2 pounds) or larger (5+ pounds)?

For a smaller brisket (2 lbs), cook on High for 70 minutes with a 15-minute natural release. For a larger one, stick with 85 minutes and add extra resting time if needed.

My corned beef turned out tough. What happened?

Corned beef needs time under pressure to break down and get tender. If it’s tough, it probably needs more time. Pop it back in for another 10-15 minutes if needed.

Can I skip the vegetables?

Totally! This recipe is all about the beef. If you want veggies, potatoes and carrots are the classic sidekicks, but you can leave them out (or add them after cooking the meat).