Pressure Cooker Corned Beef – tender and juicy beer-braised Corned Beef cooked in the instant pot in a fraction of the time. This mouthwatering Corned Beef and Cabbage with potatoes and carrots is super flavorful and easy to make!
This Pressure Cooker Corned Beef is a hearty and tasty instant pot meal perfect to serve on St. Patrick’s Day and any other time you crave perfectly tender corned beef brisket.
Although beef brisket is a tough cut of meat, after cooking – your Pressure Cooker Corned Beef should be juicy and melt in your mouth tender. As for the flavors, expect total deliciousness, a hint of spices and lots of beefy flavor!
What is Corned Beef?
Corned Beef is beef (usually brisket) that has been cured in a brine solution for about a week. The salt in the brine preserves the meat while intensifying the flavors. The pickling spices that come with the beef brisket infuse both the brisket and the cooking liquid.
Should I Rinse the Corned Beef Before Cooking It?
As mentioned above, corned beef is cured in a salty solution. It is best to rinse the beef brisket under cool water before cooking it to prevent an overly salty meal.
Instant Pot Corned Beef Ingredients
- Brisket
- Sliced Onions
- Pickling Spices
- Garlic Cloves
- Beef Broth
- Pale Ale or Lager Beer
- Cabbage
- Small Potatoes
- Baby Carrots
How To Make Corned Beef in the Pressure Cooker
This tasty corned beef brisket cooks effortlessly in your instant pot in 2 simple steps. Step One, pressure cook the corned beef brisket. Step Two, pressure cook the vegetables.
Step One:
- Rinse the corned beef brisket under cold running water. Pat dry with paper towels.
- Add the onions, garlic, pickling spices, beef broth and beer into the pressure cooker.
- Place the trivet at the bottom of the pot and place the corned beef brisket on top, fat side up.
- Close the lid and set the valve to “seal”.
- Cook on high pressure and set the timer.
- When done, let the pressure release naturally for 15 minutes then do a quick release to get rid of any remaining pressure.
Step Two:
- While the meat is resting, strain the cooking liquid.
- Pour some of the cooking liquid into the pressure cooker.
- Place the potatoes, carrots and cabbage in the instant pot.
- Close the lid and set the valve to “seal”.
- Cook on high pressure and set the timer.
- Do a quick release by setting the valve to “venting”.
How Long To Cook Corned Beef in the Pressure Cooker
There are many variables about cooking times when pressure cooking corned beef. The most important variable is the thickness of the beef brisket. When in doubt, I always cook a large piece of beef for 90 minutes, this seems to provide good results. Below see my suggestions:
- I suggest cooking a 2 – pounds corned beef for 75 to 80 minutes and do a 15 minutes natural release.
- I suggest cooking a 3 – pounds corned beef for 80 to 85 minutes and do a 15 minutes natural release.
- I suggest cooking a 4 – pounds corned beef for 85 to 90 minutes and do a 15 minutes natural release.
Why Should I Cook Corned Beef in the Pressure Cooker?
One word TIME! As in less time and save time! You get perfectly tender corned beef brisket in 90 minutes! Slow Cooker Corned Beef takes about 7 to 8 hours of cooking time on low. Baked Corned Beef takes about 4 to 5+ hours depending on the size of the brisket.
Instant Pot Corned Beef Recipe Tips
- If your corned beef brisket is too fatty, trim some of the excess fat.
- Before slicing, let the corned beef rest. This is an important step to keep the beef brisket juicy. After rested, slice against the grain.
- Serve this pressure cooker corned beef and cabbage with whole grain mustard or horseradish.
- Slice the corned beef thinly and make this Traditional Reuben Sandwich
Take a look at these other amazing and fun Corned Beef Recipes:
This recipe uses half of a cabbage. What to do with the rest? Here are a couple of ideas:
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Pressure Cooker Corned Beef
Ingredients
- 4 pounds corned beef brisket
- 1 onion, sliced
- 6 garlic cloves, peeled
- 2 tablespoons pickling spices
- 2 cups beef broth
- 12 ounces lager-style beer
- 1 1/2 pounds small red-skinned potatoes
- 1/2 head green cabbage, cut into wedges
- 1 pound baby carrots
OPTIONAL
- Melted butter
- Whole Grain Mustard
Instructions
- Rinse the corned beef brisket under cold running water. Pat dry with paper towels.
- Add the sliced onions, garlic, pickling spices, beef broth and beer into the pressure cooker.
- Place the trivet at the bottom of the pot and place the corned beef brisket on top, fat side up.
- Close the lid and set the valve to “seal”. Pressure Cook on HIGH pressure for 85 minutes.
- When done, let the pressure release naturally for 15 minutes then do a quick release to get rid of any remaining pressure.
- Remove the meat from the pot and let it rest for about 10 minutes, loosely tented with aluminum foil.
- While the meat is resting, strain the cooking liquid and discard the solids. Reserve 1 1/2 cups of the cooking liquid.
- Pour the strained cooking liquid into the pot, add the potatoes, carrots and cabbage.
- Close the lid and set the valve to “seal”. Pressure Cook on HIGH pressure for 3 to 4 minutes (depending on the size of your potatoes).
- Do a quick release of pressure by setting the valve to “venting”. Remove the vegetables from the pressure cooker.
- Slice the brisket against the grain and serve with the vegetables.
- OPTIONAL: Drizzle the vegetables with melted butter and serve with a side of whole grain mustard.
Nutrition
Patricia olsen says
Made for st pattys day it was wonderful. Very tender and i did not have to cure it 5-7 days before i could cook it. Making again tonight (3 days later). It was all we could talk about so we planned another dinner with it, just make sure you start cooking with plenty of time. The receip time does not include the time it takes for pressure cooker to come up to pressure.
Kathy says
Thank you for the heads up. Just fixed it!