Description

This Instant Pot Corned Beef recipe is a flavorful and tender dish perfect for a hearty meal. Using the Instant Pot pressure cooker, the corned beef brisket is cooked alongside aromatic onions, garlic, and Guinness beer, then finished with tender carrots, potatoes, and cabbage. It's a comforting classic that's ready in just over two hours, ideal for celebrations or a satisfying family dinner.

Ingredients

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Broth and Aromatics

2 cups low-sodium beef broth
1 medium white or yellow onion, cut into 5 or 6 chunks
2 teaspoons minced garlic
11.2 ounce bottle Guinness beer (or additional broth as substitute)

Corned Beef and Vegetables

3 1/2 to 4 pound corned beef brisket or round, with pickling spice packet
1 pound baby gold or red potatoes, halved
4 large carrots, peeled and cut into 3-inch chunks
1 small head green cabbage, cut into 8 wedges

Finishing Touches

3 tablespoons butter
Fine ground sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley (optional garnish)
1/4 cup whole grain mustard (optional for dipping)

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Instructions

Prepare Instant Pot Base: Add the beef broth, onion chunks, and minced garlic to the Instant Pot insert. Place the corned beef brisket on top with the fat side up. Pour the Guinness beer over the brisket and sprinkle the pickling spices included with the corned beef.
Pressure Cook Brisket: Close and lock the Instant Pot lid. Select MANUAL or PRESSURE COOK on high pressure and set the timer for 1 hour 25 minutes. Let the pressure release naturally for 10 minutes before performing a quick release to release any remaining pressure.
Prepare Vegetables: While the beef cooks, slice the core off the cabbage and cut it into 8 wedges. Halve the potatoes and cut peeled carrots into large 3-inch chunks.
Remove Beef and Add Vegetables: Transfer the corned beef to a cutting board and cover with foil to keep warm. Use a slotted spoon to remove and discard the cooked onions from the pot, leaving the liquid. Add potatoes and carrots to the pot, then place cabbage wedges on top, ensuring not to exceed ⅔ full.
Pressure Cook Vegetables: Close and lock the lid again. Set the Instant Pot to MANUAL or PRESSURE COOK on high for 5 minutes. When done, perform a quick release.
Slice and Serve: Trim excess fat from the corned beef and slice against the grain. Arrange the sliced beef on a serving platter and drizzle with some cooking liquid. Transfer the cooked vegetables to the platter or a bowl. Toss with butter, salt, and pepper. Garnish with chopped parsley if desired. Serve with whole grain mustard on the side.

Notes

You can substitute Guinness beer with additional beef broth for a milder taste.
Allow the pressure to release naturally for 10 minutes after the first cooking cycle to keep the beef tender.
Use waxy potatoes like baby gold or fingerlings to maintain their shape during cooking.
Be sure not to overfill the Instant Pot beyond ⅔ capacity when adding vegetables for pressure cooking safety.
Leftover corned beef can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 105 mg