Description
This Instant Pot Corned Beef recipe delivers a tender, flavorful brisket cooked to perfection with aromatic spices, Guinness beer, and vegetables. The pressure cooking method ensures a quick and easy one-pot meal perfect for any occasion.
Ingredients
Scale
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 (Guinness Draught) or additional broth as substitute
Meat and Spices
- 3 ½ to 4 pound corned beef brisket or round, with pickling spice packet
Vegetables
- 1 pound baby gold or red potatoes, halved (fingerling potatoes work well too)
- 4 large carrots, peeled and cut into 3-inch chunks
- 1 small head green cabbage, sliced into 8 wedges
Finishing Ingredients
- 3 tablespoons butter
- Fine ground sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional garnish)
- ¼ cup whole grain mustard (optional for dipping)
Instructions
- Prepare Instant Pot Base: Add the beef broth, chopped onion, and minced garlic into the Instant Pot insert. Place the corned beef brisket on top of the mixture with the fat side facing up. Pour the Guinness beer over the meat and sprinkle with the included pickling spices. Secure and lock the lid.
- Pressure Cook Brisket: Choose the MANUAL or PRESSURE COOK setting on high pressure and set the timer for 1 hour and 25 minutes. Allow the cooking cycle to complete.
- Release Pressure and Prep Vegetables: After cooking, let the Instant Pot naturally release pressure for 10 minutes, then manually release any remaining pressure. While waiting, prepare the vegetables: slice the cabbage into 8 wedges, halve the potatoes, and peel and chunk the carrots.
- Cook Vegetables: Transfer the corned beef to a cutting board, tent with foil to keep warm. Remove onions with a slotted spoon and discard them, leaving the cooking liquid inside the pot. Add potatoes and carrots to the pot, then place cabbage wedges on top, ensuring the pot is not more than two-thirds full. Lock the lid again.
- Pressure Cook Vegetables: Set the Instant Pot on MANUAL or PRESSURE COOK on high pressure for 5 minutes. Once finished, immediately perform a quick pressure release.
- Slice and Serve: Remove the corned beef from resting and trim off excess fat from the top. Slice the meat against the grain and arrange on a serving platter. Drizzle some cooking liquid over the slices. Use a slotted spoon to transfer the cooked potatoes, carrots, and cabbage to the platter or a bowl. Toss vegetables with butter and season with salt and freshly ground black pepper. Garnish with chopped parsley if desired. Serve with whole grain mustard on the side.
Notes
- Use low-sodium broth to better control salt levels since corned beef and pickling spices can be salty.
- If Guinness beer is not available, substitute with additional beef broth or a non-alcoholic stout for similar flavor.
- If using a round cut brisket, fat trimming might be less than with a flat cut.
- Allow the brisket to rest before slicing to retain juices and improve tenderness.
- Adjust vegetable types and quantities based on preference and Instant Pot capacity, but avoid overfilling above two-thirds full.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
