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).

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)

Description

Tender, flavorful, and totally cabbage-free, this Instant Pot corned beef recipe is perfect for when you want all the comfort without the cabbage. It’s quick, easy, and totally satisfying—great for picky eaters, weeknight dinners, or leftovers that disappear fast.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

Rinse corned beef under cool water and pat dry.
Add onion, garlic, pickling spice, and water to Instant Pot insert.
Place corned beef, fat side up, on rack/trivet. Pour beer (or broth) over beef.
Seal lid, set vent to sealing. Pressure cook on High for 85 minutes (for 3–4 lbs). Natural release for 20 minutes, then quick release remaining steam.
Remove corned beef, tent with foil, and rest 10 minutes before slicing against the grain.
(Optional) Strain liquid, return 1 ½ cups to Instant Pot. Add potatoes and carrots, cook on High Pressure for 3–4 minutes, quick release, and serve.

Notes

Rinse the brisket before cooking to reduce excess saltiness. Let it rest before slicing for best texture. Save leftover broth for soups or reheating. Leftovers are perfect for sandwiches or corned beef hash.

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Category: Plat Principal
Method: Cuisson sous pression
Cuisine: Américaine

Nutrition

Serving Size: 1 portion
Calories: 490
Sugar: 3g
Sodium: 1050mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 36g
Cholesterol: 125mg