Description
This Instant Pot Corned Beef recipe delivers tender, flavorful corned beef with perfectly cooked cabbage, potatoes, and carrots in a fraction of the traditional cooking time. Ideal for St. Patrick’s Day or any cozy occasion, the pressure cooker creates a hearty, comforting meal with minimal effort. Infused with Guinness beer and savory pickling spices, this dish combines rich Irish flavors with the convenience of modern cooking.
Ingredients
Scale
Broth and Aromatics
- 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 (Guinness Draught preferred; can substitute additional broth)
Main Protein
- 3 ½ to 4 pound corned beef brisket or round (with pickling spice packet)
Vegetables
- 1 pound baby gold or red potatoes (fingerling potatoes also work well), sliced in half
- 4 large carrots, peeled and cut into large 3-inch chunks
- 1 small head green cabbage, sliced into 8 wedges
Finishing and Garnish
- 3 tablespoons butter
- Fine ground sea salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional garnish)
- ¼ cup whole grain mustard (optional for dipping)
Instructions
- Prepare the Pressure Cooker: Add the low-sodium beef broth, onion chunks, and minced garlic to the insert of a 6- to 8-quart Instant Pot. Place the corned beef brisket on top of the mixture with the fat side facing up. Pour the Guinness beer over the brisket and sprinkle the included pickling spices evenly over the meat. Close and lock the Instant Pot lid securely.
- Cook the Corned Beef: Select the MANUAL or PRESSURE COOK setting on the Instant Pot, toggle to HIGH pressure, and set the timer for 1 hour and 25 minutes. Once cooking is complete, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure before opening the lid.
- Prepare the Vegetables: While the meat cooks, prepare the vegetables. Slice the core end from the cabbage and cut it into 8 wedges, ensuring a stable base for each wedge. Slice the potatoes in half and peel and cut the carrots into large chunks approximately 3 inches long.
- Cook the Vegetables: Transfer the cooked corned beef to a cutting board and tent loosely with foil to keep warm. Use a slotted spoon to remove and discard the onion pieces from the cooking liquid in the Instant Pot but leave the liquid inside. Add the potato halves and carrot chunks to the pot, then arrange the cabbage wedges on top, making sure not to exceed 2/3 of the Instant Pot’s capacity. Close and lock the lid.
- Pressure Cook the Vegetables: Select the MANUAL or PRESSURE COOK setting again, toggle to HIGH pressure, and set the timer for 5 minutes. When finished, promptly perform a quick pressure release and carefully open the lid.
- Slice and Serve: Remove the corned beef from foil and slice off any excessive fat layer on top, especially if using a flat brisket. Slice the beef against the grain into serving portions and transfer to a platter. Drizzle a bit of the cooking liquid over the meat for added moisture and flavor.
- Finish the Vegetables: Use a slotted spoon to transfer the cooked potatoes, carrots, and cabbage to the serving platter or a separate bowl. Toss the vegetables with butter, then season with sea salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley if desired.
- Serve: Present the corned beef and vegetables hot, accompanied by whole grain mustard for dipping to enhance the flavors. Enjoy this hearty, comforting meal perfect for a festive celebration or family dinner.
Notes
- This Instant Pot Corned Beef recipe speeds up the traditional slow cooking method while maintaining tender, juicy meat and perfectly cooked vegetables.
- Using Guinness beer adds a distinctive rich flavor, but it can be substituted entirely with beef broth if preferred.
- Be cautious not to fill the Instant Pot over two-thirds full when adding vegetables to ensure safe pressure cooking.
- If you prefer less fat, choose a round cut of corned beef instead of a brisket, which typically has more fat.
- Leftover corned beef can be used for sandwiches or hash the next day.
- Adjust salt to taste since corned beef is naturally salty; consider low-sodium broth options to control sodium levels.
Nutrition
- Serving Size: 1 serving
- Calories: 528 kcal
- Sugar: 6 g
- Sodium: 2594 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 118 mg
