This Instant Pot corned beef is pressure cooked until tender, then served with potatoes, cabbage and carrots in a garlic butter sauce. An easy one pot meal that’s great for St. Patrick’s Day or any other day of the year!
When March rolls around, I always celebrate by making Irish favorites such as colcannon, Irish soda bread and this super easy and delicious pressure cooker corned beef.
You can never go wrong with a succulent and savory corned beef, but let’s be real, this cut of meat takes a long time to cook. My Instant Pot corned beef recipe solves this problem and drastically reduces the cooking time to just 90 minutes. The end result is a perfectly delicious dish that is sure to get rave reviews. It is one of my favorite Instant Pot recipes!
INSTANT POT CORNED BEEF INGREDIENTS
When you make your Instant Pot corned beef you will need corned beef brisket, onion, garlic, carrots, small yellow potatoes, green cabbage, butter, garlic, parsley, salt and pepper.
HOW DO YOU MAKE INSTANT POT CORNED BEEF?
Start by placing onions and garlic in the bottom of the Instant Pot. Place the corned beef on top and sprinkle seasonings over the meat. If your meat doesn’t come with a seasoning packet, it’s fine to just cook it without the seasoning. My corned beef was pre-coated in seasonings. Add water to the pot, then cook on high pressure until the meat is tender. Release the pressure. Remove the meat from the pot, and cover to keep warm. Add carrots, potatoes and cabbage wedges to the pot, then cook until the veggies are tender. Remove the vegetables from the liquid in the pot, and arrange on the plate with the brisket. Drizzle garlic butter over the vegetables, then slice the meat and serve.
TIPS FOR THE PERFECT DISH
* Most packaged corned beef contains a packet of spices to sprinkle over the meat when it cooks. If your meat does not come with a packet, you can use 1-2 teaspoons of pickling spice instead, or simply omit the extra spices.
* This dish stays fresh in the refrigerator for up to 4 days. You can freeze cooked corned beef for up to two months. I don’t recommend freezing the vegetables as they can become soft and watery when thawed.
* Cut your cabbage into wedges with the core attached so that it doesn’t fall apart as it cooks.
* Be sure to slice your meat against the grain for the most tender slices.
* I serve this dish with a side of grainy mustard which pairs perfectly with the savory beef.
INSTANT POT CORNED BEEF FLAVOR VARIATIONS
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