Instant Pot Corned Beef
It's a cinch to make a delicious corned beef and cabbage dinner using the pressure cooker function of the Instant Pot! Infused with lager-style beer and warm pickling spices, this reader-favorite recipe is written for a 4-pound corned beef using a 6-quart Instant Pot. Great for St. Patrick's Day and beyond!
Ingredients
- 1 small yellow onion (, sliced (use 1/2 if large))
- 4 cloves garlic (, peeled and lightly smashed with the back of a knife)
- 2 tablespoons pickling spice
- 2-1/2 cups water
- 4 pound corned beef brisket (, rinsed)
- 12 ounces lager-style beer ((nothing too bitter))
- 1 pound tiny potatoes ((about 1-1/2 inches in diameter), or red-skinned potatoes cut into 1-1/2 inch wedges)
- 1 head cabbage (, cut into 8 wedges)
- 1 pound baby carrots
- 1 tablespoon chopped fresh parsley (, for garnish)
- 2 tablespoons unsalted butter (, melted (optional))
- grainy mustard (, for serving (optional))
Directions
- 1
Combine onion, garlic, pickling spices, and water in the insert of a 6-quart Instant Pot. Place the corned beef brisket, fat side up, on a rack on top of the onions. Pour beer over the brisket.
- 2
Seal lid and set the unit to HIGH pressure for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure.* Remove corned beef and place on a dish or a cutting board, spooning a bit of the cooking liquid over the top. Cover with foil to keep warm.
- 3
Strain cooking liquid and discard solids. Return 1-1/2 cups of liquid to the Instant Pot and add potatoes, carrots, and cabbage wedges. (Reserve remaining cooking liquid.) Seal lid and set the unit to HIGH pressure for 3-4 minutes, depending on how soft you like your vegetables. Quick release pressure.
- 4
Slice corned beef against the grain. Spoon a little bit of the reserved cooking liquid over the corned beef slices on your platter. Sprinkle parsley over the vegetables, and if desired, drizzle with melted butter. Serve corned beef with mustard.