Making Instant Pot Corned Beef is a great method for preparing this St. Patrick’s Day New England Boiled Dinner in half the time.
The meat is done to tender in under two hours and full of spicy corned beef flavors.
Our family loves the way corned beef comes out of the instant pot. It is an easy and reliable way to cook corned beef for dinner, Reuben Sandwiches and Corned Beef Hash.
What is the best way to cook a tender Corned Beef Brisket?
A slow, gentle simmer on the stovetop is the traditional way to prepare a Corned Beef Brisket. The tender meat is prone to drying out and becoming tough if the cooking process is rushed. Utilizing a slow cooker is another popular method because it yields soft and tender cuts of meat.
We opt for the Instant Pot because it protects the integrity of the flavors while locking in the natural juices, keeping the meat soft and full of flavor, and cuts down on the cook time.
What is the Best Cut of Corned Beef for Instant Pot?
The best cut of corned beef for cooking in an Instant Pot is the flat cut or the point cut.
The flat cut, also known as the first cut, is leaner and has less fat, making it a bit more dry when cooked. But it’s also more consistent in thickness, making it cook more evenly.
The point cut, also known as the second cut or the navel, is fattier and more marbled than the flat cut. It’s considered more flavorful and moist, but it can also be more inconsistent in thickness, which can lead to uneven cooking.
Both cuts are suitable for cooking in the Instant Pot, and the choice will depend on your personal preference. If you prefer a leaner, more dry meat, the flat cut would be a good option, while if you prefer a more flavorful and moist meat, the point cut would be a better option.
It’s also important to check the internal temperature of the meat with a meat thermometer to ensure that it has reached at least 145°F (63°C) before consuming.
How do you get a Tender Corned Beef?
Wondering why your corned beef gets tough in the instant pot? Here are some Tips To Get a Nice Tender Corned Beef Brisket in the instant pot.
- Corned beef can become tough if it is overcooked or if the cut of meat is not suitable for pressure cooking. To prevent this, it’s important to use a cut of meat that is specifically labeled as “corned beef”.
- Be sure to use the correct cooking time and pressure for the specific cut of meat and its size.
- Liquid is the most important element when cooking Corned Beef. Make sure you are using enough liquid to just cover the brisket and prevent evaporation which will lead to a dry and overly salty Corned Beef.
- Finally, allow the meat to rest after cooking. Resting the cooked meat allows the meat fibers to relax and absorb juices. Resting the brisket after cooking is convenient with this recipe since we have just the right amount of time when the vegetables are cooking.
Water is the most popular liquid choice, but we prefer bone broth for added flavor. Guinness is another choice that will enhance and deepen the flavor beautifully.
Instant Pot Corned Beef And Cabbage Recipe:
Cooking corned beef brisket with the instant pot method is very simple and takes far less time with better results than boiling the brisket on the stove for hours.
To make instant pot corned beef and cabbage KETO choose our basic recipe in the recipe card and use low carb vegetables.
Follow our simple recipe in the printable recipe card. Once the brisket is cooked, remove from the Instant Pot and finish the dinner with your veggies. Here’s the method after the meat is cooked to completing the corned beef cabbage instant pot recipe.
- Add prepared cabbage wedges, potatoes and carrots into the Instant Pot.
- Seal the lid and set to manual high pressure for 10 minutes.
- Quick release.
- Plate the corned beef and surround it with the vegetables.
Your New England Dinner is ready to serve. Spicy brown or Dijon mustard and Horseradish make good condiments for this meal. Add Homemade Dinner Rolls or make a up a batch of Sourdough or Homemade French Bread for a finishing side.
Instant Pot Corned Beef Recipes ideas:
Here are a few suggestions for cooking corned beef with the instant pot in several flavorful ways. These recipes all work with our instant pot method.
- Classic Corned Beef and Cabbage: Follow our printable recipe card instructions.
- Irish-style Instant Pot Corned Beef with beer and Cabbage: Use 1 bottle of Guinness beer, brown sugar (optional, to taste), add 1 to 2 Tablespoons Dijon mustard for a rich, complex flavor with the corned beef. Place the corned beef, pickling spices, Guinness, brown sugar, and Dijon mustard into the Instant Pot and cook as directed. After the meat is cooked, remove it to rest covered on a plate. Add in sliced onions, carrots, and potatoes, to the pot and then top with cabbage wedges. Cook another 10 minutes.
- Sweet and Sour Corned Beef and Cabbage: Use 1/2 Cup apple cider vinegar, 2 Cups beef Broth, 1/2 Cup brown sugar, 2 Tablespoons Dijon and 2 Tablespoons honey to add a tangy, sweet flavor to the corned beef. Place the corned beef, pickling spices, apple cider vinegar, brown sugar, and honey in the Instant Pot. Follow recipe instructions. After meat is cooked, remove from pot to rest. Add into the pot, sliced onions, carrots, and potatoes, and then top with cabbage wedges. Cook as directed.
- Spicy Corned Beef and Cabbage: Add 1 teaspoon chili flakes (to taste), 1 teaspoon smoked paprika, and 2 cloves garlic to give a spicy kick to the corned beef. Add 2 Cups beef broth and 1/2 Cup beer (optional) into the liquids. Place the corned beef, pickling spices, chili flakes, smoked paprika, and garlic powder in the Instant Pot. Add liquids. Cook as directed. Rest the meat after it is cooked. While the meat rests, Add into the pot sliced onions, carrots, and potatoes, and then top with cabbage wedges. Cook 10 more minutes.
These are just a few suggestions, feel free to add or remove ingredients to make it to your liking.
Spices for your Corned Beef:
Most Corned Beef Brisket comes with a seasoning packet, or the meat comes heavily coated in mustard seeds and pickling spices. If you happen to have a corned beef brisket that is cured but has no extra spices you can add your own mix.
Here are some suggestions for spices you may have on hand or can easily find in the grocery. Make your own mix and then put the loose spices into a large tea ball, or coat your meat with it.
Corned beef is typically seasoned with a combination of spices known as “pickling spices.” You can buy pickling spices or make our own with the recipe below.
homemade Pickling Spices Recipe:
Here is a simple recipe for homemade pickling spices that you can use to season corned beef: When making your own spice blends with our suggestions listed above this will help you see how to proportion the spices to they balance well with corned beef.
- 2 tablespoons mustard seeds
- 2 tablespoons whole black peppercorns
- 2 tablespoons coriander seeds
- 2 tablespoons whole allspice berries
- 2 tablespoons dill seed
- 1 tablespoon red pepper flakes (optional)
- 1 tablespoon ground ginger
- 2 teaspoons ground mace or nutmeg
- 4 bay leaves, crumbled
- 4 cloves of garlic, minced (optional)
- I also add several Bay leaves to the pot.
Some additional spices that can be used to add additional flavor to instant pot corned beef include:
- Paprika: adds a smoky and spicy flavor
- Cinnamon: adds a sweet and warm flavor
- Nutmeg: adds a sweet and warm flavor
- Garlic: adds a savory and pungent flavor
- Onion: adds a savory and sweet flavor
- Dried juniper berries: adds a piney and earthy flavor.
- Dried thyme: adds a woodsy and herbal flavor
You may also have your own personal favorites. Feel free to experiment with different combinations of spices to find the flavor that you like best.
- In a small pan, toast the mustard seeds, peppercorns, coriander seeds, allspice berries, dill seed, and red pepper flakes (if using) over medium heat, stirring frequently, until fragrant.
- Remove from heat and transfer the toasted spices to a bowl.
- Add the ginger, mace, bay leaves, and garlic (if using) and stir to combine.
- Store the pickling spices in an airtight container in a cool, dry place for up to 6 months.
To use the pickling spices to season corned beef, simply wrap the spices in cheesecloth or a spice bag, and add it to the Instant Pot or other cooking vessel along with the corned beef and liquid.
Note: Feel free to adjust the quantity of each spice to your liking and you can also add or remove some of the spices based on your preference.
How long to cook corned beef in instant pot:
For a 3 or 4 pound Corned Beef Brisket cooked in the instant pot you will need to cook it for 90 minutes. You also need to add time for the instant pot to build pressure. After cooking add 15 minutes for a natural release.
Instant Pot corned beef No cabbage is even quicker and easier. Just follow the instructions in our recipe and omit the final stage of cooking the vegetables.
So count on about 2 hours or so to completely cook your brisket in the instant pot. Cooking the veggies in the Instant Pot will take an additional 10 minutes with a quick release.
Remember, if you are used to using a stovetop or oven method, the cooking time will be different. Usually, a 3 lb corned beef will take around 3-4 hours on stovetop or 3-4 hours at 325F in an oven.
Can you make Instant pot corned beef frozen Brisket? Yes, cooking corned beef in instant pot frozen works well. As long as the frozen meat fits the pot. For a large piece of meat you may have to partially defrost it in the microwave in order to cut the brisket to fit your pot.
The cook time will be longer than for thawed corned beef, but it is a convenient and quick way to prepare the meal.
For our recipe put your frozen corned beef in the instant pot and follow instructions. ADD 30 minutes to the cooking time for the beef. To make sure it is completely cooked before adding the vegetables, check the internal temperature of the brisket in the middle and make sure The internal temperature of cooked corned beef is at least 145°F (63°C) to be safe to eat.
Allow the brisket to relax and natural release before serving to allow the juices to redistribute and make the meat more tender.
Your Printable Recipe Card:
Instant Pot Corned Beef
Instant Pot Corned Beef is amazing! So easy, quicker and healthier than boiling this St. Patrick's Day Holiday favorite. And the Flavor!! All the spice flavors embed themselves into the meat. You have to try this delicious low carb dinner!
- 4 lb. flat cut corned beef brisket (with corned beef spices)
- 1 large onion-chopped
- 1 bay leaf
- 3 Cups chicken broth, REDUCE by 1/2 if using Guinness
- Garnish seasonings:
- Dijon mustard
- horseradish for garnish
- Remove the corned beef from it's packaging, rinse and pat dry.
- Cut all but a thin layer of fat off the corned beef if necessary.
- Lay the corned beef into the bottom of the instant Pot
- Spread the chopped onion and spices over the meat.
- Pour the chicken broth over and around the beef. OR pour the bottle of Guinness over the meat and HALF of the chicken broth. I used my instant pot bone broth. It worked great!
- Seal the lid.
- Set the Instant Pot to manual on high for 90 minutes.
- Allow to natural release for 15 minutes.
- Remove to platter and allow to rest.
Side dish tip:
- While the meat rests, quickly add potatoes, cabbage and carrots you wish to cook into the instant pot, seal the lid and set to manual high for 10 minutes. Quick release and serve with the corned beef.
NOTE: Adding Guinness stout beer to your corned beef will intensify the flavor a bit and add . But you don't need it for a really great result in this recipe.
Spicy brown or Dijon mustard and Horseradish make good condiments for this meal.
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Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Chef Knife Set Knives Kitchen Set - Kitchen Knives Set Kitchen Knife Set with Stand - Plus Professional Knife Sharpener - 7 Piece Stainless Steel Cutlery Knives Set by HomeHero
Serving Size6 oz
Amount Per Serving Calories 470Total Fat 29gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 14gCholesterol 168mgSodium 386mgCarbohydrates 2gFiber 0gSugar 1gProtein 46g
According to the U.S.Department of Agriculture National Nutrient Database a 3 oz. portion of Corned beef has 213 calories. 15 grams of protein and 16 grams of fat. We usually eat a larger portion so I'm just putting this out there.
What can I do with leftover Corned Beef?
Make this incredible hot sandwich for a change up in your lunch or dinner menu. The Reuben Sandwich is a hot grilled combination of Swiss cheese, corned beef, mustard, piquant sauerkraut and delicious dressing on rye bread.
Leftover corned beef makes a dynamite breakfast or dinner in this Corned Beef Hash and Eggs Recipe. It’s an easy skillet meal that everyone will love.
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Ask questions and rate the recipe in the comments section below. Please share what you did with this recipe. We are always looking for more and better ways to make homemade food. Other cooks love your ideas!
If you are curious about the history of this traditional dinner, check out this interesting read from Smithsonian Magazine
Sunday 15th of March 2020
Thank you for this recipe. I'm cooking corned beef in my Instant Pot for the first time and have been looking everywhere for a recipe that does not use beer. These are great instructions; simple and easy to follow. Thanks again.
Sunday 15th of March 2020
Hi Dawn, You're very welcome. Corned beef in the instant pot is AMAZING. Enjoy. Happy Saint Patrick's Day!
Thursday 12th of March 2020
If you’re cooking for a larger group, and need to cook 2 or 3, (3-4 pound briskets) should you cook each one separately or can I cook them all at once? I have the 8 qt IP. I would do my veggies separately. Thank you!
Thursday 12th of March 2020
You can cook them all at once if they fit in your Ip. Don't go over the fill line in your pot though. IPs cook differently than other cooking tools. The density (thickness) of the meat will affect the cooking time so try to get a trivet between each brisket for the most even cooking.The pressure cooking will do a much better job if it can access all sides of your briskets.Otherwise it will take much longer to cook and the outer pieces may be overdone. Happy Saint Patrick's Day!
Thursday 16th of January 2020
OK I made this today but cut the beef in half for an experiment.. One half I did exactly as the recipe said and omg amazing. The other half I trimmed all the fat off and seared all sides and cooked both at the same time (seared was even better taste and texture) the kids devoured the seared side even though they are picky eaters..
ThankYou so much !!
Thursday 16th of January 2020
Oh Sergio that is happy news indeed. Getting the picky eater thumbs up is an A+. I'm happy you enjoyed the recipe. Thanks so much for sharing what you did with it. Have a great day!
Monday 13th of January 2020
I see other recipes call for placing the beef on a rack or trivet put you recommend place directly into the broth? Curious if you've tried both ways?
Monday 13th of January 2020
Hi Sergio, I prefer laying the meat in the juices. Yes the meat will cook either way. However, cooking the meat in the juices gives it a flavor boost and keeps it moist in my opinion. Also you have more room for the vegetables if you choose to add them in. I hope this helps. Please let us know if you have further questions and have a great day.
Thursday 21st of March 2019
Excellent. Had a 3# flat cut so i cooked the meat for 70 minutes instead of the 90. Perfect. Soooooo delicious. Most, flavorful, not salty, just perfect. I used chicken stock as i did not have broth. Worked just fine.
Thursday 21st of March 2019
Hi Sandy, Thank you so much for sharing what you did with this recipe and rating it for us. I'm pretty sure I'll always use the Instant pot for corned beef.So good! Have a great evening!