Tender & Juicy Instant Pot Corned Beef and Cabbage: The Ultimate Pressure Cooker Recipe
Experience the ultimate in tenderness and flavor with this incredible Instant Pot Corned Beef recipe. Imagine succulent, juicy corned beef brisket perfectly paired with tender carrots, crisp cabbage, and hearty baby potatoes, all cooked in a rich Guinness broth. This pressure cooker method guarantees robust flavors and a melt-in-your-mouth texture, making it the ideal dish for St. Patrick’s Day or any day you crave a comforting, satisfying meal.
Why This Instant Pot Corned Beef Recipe Works So Well
This Instant Pot corned beef recipe stands out for its unmatched ability to deliver an ultra-tender, juicy, and flavorful brisket with minimal effort. The magic of the pressure cooker ensures that the salt-cured beef, with its distinctive sweet and sour notes, becomes incredibly soft and easy to slice, absorbing the rich flavors of the Guinness and broth during the cooking process. When combined with perfectly cooked baby carrots, potatoes, and cabbage, it transforms into a complete, hearty, and well-rounded meal that’s a true crowd-pleaser.
While often associated with St. Patrick’s Day celebrations, corned beef is a dish that deserves to be enjoyed year-round. Its popularity in North America stems from an Irish-American tradition, largely curated by immigrants in New York who blended Irish culinary practices with Jewish culture. This fusion created a holiday mainstay, but its robust flavors and satisfying nature make it perfect for any chilly evening or family gathering. The Instant Pot drastically cuts down on cooking time compared to traditional methods, achieving fall-apart tender results in a fraction of the time, making it accessible even on busy weeknights. Plus, cooking the vegetables separately ensures they retain their optimal texture – perfectly tender, never mushy.
Ingredients You Will Need for Pressure Cooker Corned Beef
For a precise list of all measurements, ingredients, and detailed instructions, please refer to the printable recipe card located at the end of this comprehensive guide. Here, we’ll dive into some specific ingredient considerations and suggestions.
Ingredient Info and Substitution Suggestions
BEEF: You will need a 3-4 lb flat cut corned beef brisket. We highly recommend the flat-cut over the point-cut because it cooks more evenly and slices beautifully, resulting in a consistently tender and juicy brisket ideal for serving. If your brisket slab is a bit too large to fit comfortably in your Instant Pot, don’t hesitate to cut it in half; this will not affect the cooking time. Most store-bought corned beef briskets come with a seasoning packet, which is convenient and provides excellent flavor. However, if you’re feeling adventurous and prefer to make your own brine and seasoning blend from scratch, you can find detailed instructions on how to do so in our classic corned beef and cabbage recipe post.
ADDITIONS (LIQUID BASE): The use of Guinness beer is intentional in this recipe. While many might assume it imparts a strong beer flavor, its primary role is to add a rich depth and complexity to the overall broth, much like cooking with wine. The alcohol cooks off, leaving behind subtle, robust undertones that enhance the savory profile of the beef and vegetables without tasting distinctly like beer. If you prefer to avoid alcohol, or simply don’t have Guinness on hand, feel free to substitute it with an equal amount of chicken or beef broth. Both options will yield delicious results, though the Guinness adds a unique layer of flavor that’s hard to replicate.
VEGETABLES: For this hearty dish, we use baby carrots, baby potatoes, and green cabbage. Baby carrots are convenient as they don’t require much chopping, but you can certainly use larger carrots cut into 1-2 inch pieces. Similarly, baby potatoes are perfect, and halving them ensures they cook through evenly and quickly. If using larger potatoes, quarter them. For the cabbage, a small head cut into thick wedges works best, allowing it to soften slightly while retaining some texture. These vegetables are cooked separately after the beef to prevent them from becoming overcooked and mushy, ensuring each component is perfectly tender.
How to Make Instant Pot Corned Beef
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this incredibly delicious and tender Instant Pot corned beef. For the complete printable version of this recipe, including exact measurements and comprehensive instructions, you can Jump to Recipe at the bottom of this post.
- Begin by preparing your Instant Pot. Place the onion wedges and whole garlic cloves directly into the inner pot. These aromatic vegetables will infuse the cooking liquid with a wonderful foundation of flavor. Next, carefully position the metal rack (trivet) on top of the onions and garlic. Pour in the chicken or beef broth along with the Guinness beer. Finally, place the corned beef brisket onto the rack, fat side up, and generously sprinkle it with the seasoning packet that came with your brisket.
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Cook the corned beef on high pressure for 90 minutes. Once the cooking cycle is complete, perform a quick release of the pressure. Carefully remove the cooked beef from the Instant Pot and transfer it to a cutting board. Cover it loosely with foil and allow it to rest for at least 10-15 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist brisket. While the beef rests, remove the rack from the pot. Strain the liquid, onion, and garlic into a heat-proof bowl, discarding the cooked onion and garlic. Preserve the flavorful cooking liquid; you’ll need it for the vegetables.
- Return 2 cups of the strained, flavorful liquid back into the Instant Pot. (Note: After cooking the beef, you should have approximately 5 1/2 cups of liquid total, leaving you with plenty for the vegetables and possibly for a future soup or stew base).
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Add the baby carrots, halved baby potatoes, and the cabbage wedges to the Instant Pot with the reserved liquid. Season the vegetables lightly with salt and pepper to taste. Secure the lid and cook on high pressure for 5 minutes, followed by another quick release. This short cooking time ensures the vegetables are perfectly tender-crisp, not mushy.
- While the vegetables are cooking, slice the rested corned beef brisket against the grain into your desired thickness. Arrange the slices beautifully on a large serving platter. Cover the platter loosely with foil to keep the beef warm until the vegetables are ready to be served.
Frequently Asked Questions & Expert Tips for Perfect Instant Pot Corned Beef
To ensure freshness and flavor, store any leftover corned beef and vegetables in an airtight container in the refrigerator. Properly stored, they will remain delicious for up to 4 days. When reheating, you can gently warm them in the microwave, on the stovetop with a splash of broth, or even in the oven until heated through.
While Guinness adds a wonderful depth and unique richness to the corned beef, you absolutely will not taste the beer in the finished meal. Similar to cooking with wine, the alcohol evaporates during the pressure cooking process, leaving behind a complex flavor profile that enhances the overall dish. However, if you prefer not to use beer for any reason, you can easily substitute it with an equal amount of chicken or beef broth without compromising the tenderness or deliciousness of the brisket.
Yes, you can use a point cut, but it typically has more fat and connective tissue, which can result in a shreddier texture rather than neat slices. If you prefer a more traditional sliced corned beef, the flat cut is recommended. If using a point cut, you might extend the cooking time by an additional 10-15 minutes for maximum tenderness.
Cooking the vegetables in a separate, shorter pressure cycle ensures they are tender-crisp and not overcooked or mushy. Corned beef requires a much longer cooking time to become tender, so adding vegetables at the beginning would result in an undesirable texture. This two-stage cooking process guarantees perfect results for both the meat and the accompaniments.
Serving Suggestions for Instant Pot Corned Beef
Once your Instant Pot Corned Beef is perfectly cooked and rested, the final step is to slice it against the grain. This technique is vital for achieving the most tender texture, as it shortens the muscle fibers, making each bite incredibly palatable. You can slice it as thinly or as thickly as you prefer, depending on your serving style. Arrange the succulent beef alongside the vibrantly cooked carrots, potatoes, and cabbage on a large platter. For an added touch of freshness and color, consider a light sprinkle of freshly chopped parsley before serving.
The beauty of corned beef doesn’t end with the initial meal! Leftovers are incredibly versatile and fantastic for transforming into other delicious dishes. Get creative and use the tender meat to make classic corned beef sandwiches on rye, mini corned beef sliders for a party, or a hearty corned beef hash for a comforting breakfast or brunch. You can also dice it and add it to omelets, quesadillas, or even a savory soup. The possibilities are endless, making this recipe even more economical and enjoyable.
More St. Patrick’s Day Recipes to Enjoy
- Hearty Irish Stew
- Classic Irish Coffee
- Easy Fried Cabbage
- Creamy Colcannon Mashed Potatoes
- Decadent Bailey’s Irish Cream Chocolate Fudge
- Slow Cooker Crockpot Corned Beef
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Instant Pot Corned Beef
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 large onion cut into wedges for flavor
- 4 cloves garlic whole
- 2 cups chicken broth
- 14.9 oz Guinness beer (or additional beef/chicken broth)
- 1 piece corned beef brisket (3-4 lb flat cut*, with seasoning packet)
- 3 cups baby carrots
- 1 lb baby potatoes cut in half
- 1 small head green cabbage quartered
- salt and pepper to taste or seasoned salt
Equipment You’ll Need
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6 qt Instant Pot
Before You Begin: Important Tips
- Keep in mind that while the active pressure cook time for the beef is 90 minutes, an Instant Pot typically takes an additional 15-20 minutes to come up to pressure before the cooking time officially begins. Factor this into your total meal preparation time.
- The Guinness beer adds incredible depth and flavor to the corned beef, without imparting a strong “beery” taste to the finished dish – similar to how alcohol cooks off when you use wine in a stew. If you prefer not to use beer, you can simply substitute it with an equal amount of chicken or beef broth.
- For the best slicing and most consistent results, we recommend using a 3-4 lb flat cut corned beef brisket. The flat cut cooks more evenly and provides those beautiful, uniform slices. If your brisket slab is too large to fit in your Instant Pot, you can easily cut it in half to ensure it fits without altering the overall cooking time.
- Don’t forget to allow the cooked brisket to rest for at least 10-15 minutes after cooking. This crucial step allows the juices to redistribute throughout the meat, resulting in a significantly juicier and more tender final product.
Instructions for Instant Pot Corned Beef
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Place onion wedges and garlic cloves into the Instant Pot. Position the metal trivet (rack) on top. Add the chicken broth and Guinness beer. Place the corned beef brisket on the rack, fat side up, and sprinkle with the included seasoning packet.
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Secure the lid and set the Instant Pot to cook on high pressure for 90 minutes. Once cooked, perform a quick release of the pressure. Carefully remove the beef and transfer it to a cutting board, covering loosely with foil to rest. Remove the rack. Strain the liquid, onion, and garlic into a bowl, discarding the solids. Keep the flavorful liquid.
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Pour 2 cups of the strained cooking liquid back into the Instant Pot (you should have plenty left over from the original 5 1/2 cups).
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Add the baby carrots, halved baby potatoes, and cabbage wedges to the pot. Season with salt and pepper to taste. Close the lid and cook on high pressure for 5 minutes, followed by another quick release.
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While the vegetables are finishing, slice the rested corned beef brisket against the grain and arrange it on a serving platter. Cover with foil to keep it warm until the tender vegetables are ready. Serve immediately and enjoy!
Expert Tips & FAQs (Refer to the main article for more details)
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Guinness adds flavor depth, but the beer taste cooks off. Substitute with broth if preferred.
- Always slice corned beef against the grain for maximum tenderness.
- Allow the brisket to rest after cooking for juicier results.
Nutrition Information
The recipes on this blog are meticulously tested using a conventional gas oven and a gas stovetop. Please note that individual ovens, particularly older models, can sometimes cook and bake inconsistently. We highly recommend using an inexpensive oven thermometer to verify that your oven is consistently reaching and maintaining the correct temperature. If you use a toaster oven or a countertop oven, be aware that their heat distribution may differ from a full-sized conventional oven, and you might need to adjust your cooking or baking times accordingly. For recipes utilizing specific appliances such as a pressure cooker, air fryer, or slow cooker, a direct link to the appliances we use is typically provided within each respective recipe. Furthermore, for baking recipes where measurements are given by weight, please understand that results may vary if liquid volume (cups) is used instead, and we cannot guarantee successful outcomes with that alternative measuring method.
This post was originally published on this blog on Feb 20, 2022, and has been updated and expanded for clarity and comprehensiveness.