Instant Pot Corned Beef

Not traditionally Irish, and way too late for Saint Patrick’s Day, I still love a hearty dish of corned beef and cabbage.

2 1/2-3 pound corned beef brisket, including spice packet
Water to cover halfway (3-4 cups)
2 pounds petite potatoes (Little Potato Company creamers, in this case)
3 cups baby carrots
3 cups frozen pearl onions
1 head cabbage, cut into wedges

  1. Rinse brisket and pat dry. Top with spice packet contents.
  2. Place brisket in Instant Pot and add enough water to cover halfway.
  3. Lock the lid in place and set the steam release handle to Sealing.
  4. Select the Meat/Stew setting and set the timer for 90 minutes.
  5. When the pressure cooking cycle finishes, press the Cancel button and let the pressure release naturally for 15 minutes, then manually release the remaining pressure.
  6. Remove corned beef to a platter, cover loosely with foil, and let rest while cooking the veggies.
  7. Without discarding liquid, add potatoes, carrots, onions, and cabbage to the pot.
  8. Lock the lid in place and set the steam release handle to Sealing.
  9. Cook at high pressure for 4-5 minutes. Do a quick pressure release.
  10. Slice the brisket against the grain and arrange on a serving platter. Surround with veggies and top with a bit of the cooking liquid


The Verdict: ★★★★½
Veggies were perfectly done and the beef was tender enough to cut with a fork. Very  good, except this is the first time I’ve ever had under-seasoned corned beef. If anything, they are usually a little too salty. I’ll make sure to taste my braising liquid next time.

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