The Best Instant Pot Corned Beef Recipe
Corned beef has always been one of those meals that I associate with family dinners, special occasions, and comfort food. It’s the kind of dish that brings people together, filling the house with a rich, savory aroma as it cooks. For the longest time, I stuck with the traditional way of making it—letting it simmer on the stovetop for hours until it was tender. But once I tried making it in the Instant Pot, I knew there was no going back.I still remember the first time I made it in the Instant Pot. I was in a rush, had planned a last-minute family dinner, and needed something hearty that wouldn’t take forever. I had a corned beef brisket sitting in the fridge, so I decided to see if the Instant Pot could handle it. Not only did it cut the cooking time in half, but the beef came out just as tender—if not even better—than my slow-cooked version.Now, this recipe is my go-to anytime I want a flavorful, satisfying meal without having to spend the entire day babysitting a pot. It’s easy, hands-off, and always turns out perfect. Whether you’re making it for St. Patrick’s Day, a cozy weekend dinner, or just because you’re craving something hearty, this Instant Pot corned beef recipe is one you’ll want to keep.
Equipment
- Instant Pot (6-quart or larger)
- Tongs (for handling the meat)
- Cutting board and sharp knife
- Measuring cups and spoons
Ingredients
- 3 lb corned beef brisket (with spice packet)
- 4 cups beef broth (or water)
- 1 onion, quartered
- 3 cloves garlic, minced
- 1 tablespoon pickling spices (optional, if not using the spice packet)
- 4 medium Yukon Gold potatoes, quartered
- 3 large carrots, cut into chunks
- 1 small head of cabbage, cut into wedges
Instructions
- Remove the corned beef from its packaging and rinse it under cold water to remove excess brine.
- Place the brisket in the Instant Pot, fat side up.
- Sprinkle the spice packet (or pickling spices) over the beef.
- Pour in beef broth or water until the brisket is mostly covered.
- Add the onion and garlic.
- Lock the lid and set the Instant Pot to HIGH pressure for 90 minutes.
- Once done, allow a natural release for 15 minutes, then quick release any remaining pressure.
- Take the corned beef out and let it rest on a cutting board.
- Add potatoes, carrots, and cabbage to the Instant Pot.
- Set to HIGH pressure for 5 minutes, then quick release.
- Slice the corned beef against the grain for the most tender bites.
- Serve with the vegetables and a ladle of broth for extra flavor.