This Instant Pot Corned Beef is the best you will ever make! You can serve it with veggies that cook in the same pot or use it for sandwiches. This corned beef is cooked without beer!
Just like my Instant Pot Pot Roast, this beef is falling-apart tender! Serve it with cabbage, potatoes and carrots or make my Fried Cabbage in a skillet.
If there is one thing I recommend cooking in the Instant Pot, it’s definitely large cuts of meat. The pressure cooker does the best job cooking the meat until tender, juicy and delicious. No worries about overcooking or tough meat! I prefer it to slow cooking because I don’t have to plan it hours in advance.
You will be amazed at how tender the meat is, yet you still can slice it into neat pieces.
The veggies are cooked in just 4 minutes after the meat is done, in the same liquid. The whole dinner is done in one pot so no mess to clean up!
Ingredients:
- 3 to 6 lbs corned beef with seasoning packet
- 3 cups broth
- onion
- garlic
- carrots
- cabbage
- small potatoes
How to make Corned Beef in the Instant Pot?
- Start by rough chopping the onion. Place it in the Instant Pot along with garlic.
- Rinse the meat and place on top of the onions.
- Sprinkle seasoning over the meat.
- Add liquid.
- Close the lid, turn the valve to sealing position and set timer to 75 minutes.
- Once the cooking cycle is done, press “cancel;/off” button and let the IP release pressure naturally.
- When the pressure pin drops, open the lid and remove the meat.
- Add potatoes, carrots and cabbage. Close the lid and set the timer to 4 minutes.
- Once the cooking cycle is done, flip the valve to release the pressure quickly.
- Slice the meat and serve with veggies and the sauce.
For detailed instructions, please see the recipe box below.
Best tips for cooking corned beef in the Instant Pot:
- You can easily cook a cut of beef that weighs 3 to 6 lbs. Mine was almost six pounds and it cooked perfectly!
- Use baby potatoes. Slice the small ones in half and larger ones into quarters.
- I don’t like to use beer, but feel free to use one along with the broth.
- DO NOT flip the pressure vent to release pressure when the cooking cycle is done. This will result in tough meat. I ALWAYS let the Instant Pot release the pressure naturally.
- Always slice corned beef against the grain.
- If you are not a fan of cabbage or simply want the meat to slice for Reuben sandwiches, skip the step of cooking veggies.
More Instant Pot dinner recipes:
- Instant Pot Turkey Breast
- Instant Pot Whole Roasted Chicken
- Instant Pot Carnitas
- Instant Pot Ribs
- Instant Pot Teriyaki Chicken
For more recipes like this one, feel free to browse our Instant Pot category.
Also, check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Instant Pot Corned Beef
Ingredients
- 3 to 6 lbs corned beef with seasoning packet
- 1 large yellow onion
- 4 garlic cloves
- 3 cups any broth or stock
- 1 ½ lbs baby potatoes
- ½ cabbage head
- 3 large carrots
Instructions
- Make sure the stainless steel insert is in your Instant Pot.
- Start by rough chopping the onion. Place it in the Instant Pot along with garlic.
- Rinse the meat and place it on top of the onions.
- Sprinkle seasoning over the meat.
- Add liquid.
- Make sure the Instant Pot is set to cook at HIGH pressure. Press the "manual" setting and set the timer to 75 minutes.
- The IP will beep after a few seconds and it will start coming to pressure. This will take about 12 minutes.
- Once the timer is done, press the "cancel/off" button and do not flip the sealing valve. Let the Instant Pot release the pressure naturally. It will take about 12 to 15 minutes.
- When the pressure pin drops, carefully open the lid away from your face (there will be some steam left in the pot). Remove the meat onto a plate and set it aside.
- Chop the cabbage into large chunks. Slice baby potatoes in half, large ones into quarters. Chop carrots into large chunks. Add potatoes, carrots, and cabbage to the liquid in the Instant Pot. Close the lid and set the timer to 4 minutes.
- Once the cooking cycle is done, flip the valve to release the pressure quickly.
- Slice the meat and serve with veggies and the sauce.
Notes
- If you are not a fan of cabbage or simply want the meat to slice for Reuben sandwiches, skip the step of cooking veggies.
- DO NOT flip the pressure vent to release pressure when the cooking cycle is done. This will result in tough meat. I ALWAYS let the Instant Pot release the pressure naturally.
- The sodium comes from the process the meat is prepared by the manufacturer. Use low-sodium stock or broth.
Tana says
I was just pulling this recipe up to make our corn beef tomorrow and I have to tell you I’ve used this recipe probably three or four times now and I have not been disappointed it has turned out perfect every time! It’s super easy and makes it easy to make corn beef any time rather than just on St. Patrick’s Day. It’s in our Sunday dinner rotation regularly.
Sheila Hounslow says
Please I’m a Brit living in Spain. What cut of beef is this please ? Thank you
George says
typically it is a beef brisket that has been cured for several days (7-10) in a solution of salt, saltpeter, pickling spices, sugar, and water. in the states, you can find it prepared already cured. if you google “homemade corned beef” you can find several methods for preparing it yourself.
Cindy abe says
It is beef brisket cut from the underside of cow, near the stomach I I believe. Kinda near the diaphragm like the skirt.
Natasha says
I’ve been looking for an awesome corned beef recipe that I can try and I am so glad I found your recipe. It is so tasty and very easy to make, my kids loved it too!
Kellie H says
This is super easy and the corned beef just melts in your mouth. Perfection!