Description
A quick and easy Instant Pot corned beef recipe that delivers tender, flavorful meat perfect for family dinners, holidays, and potlucks. This method locks in savory spices and cooks the brisket to fall-apart tenderness in under 90 minutes.
Ingredients
- 3 to 4 pounds beef brisket (corned beef), preferably pre-brined with seasoning packet
- 4 cups water (950 ml)
- 4 large garlic cloves, peeled and smashed
- 1 medium onion, quartered
- 3 large carrots, peeled and cut into chunks (optional)
- 4 medium potatoes, peeled and halved (Yukon gold or red)
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 2 tablespoons pickling spice
- 1 teaspoon mustard seeds (optional)
- A handful fresh parsley, chopped for garnish
Instructions
- Rinse the brisket under cold water to remove excess brine and pat dry with paper towels. (5 minutes)
- Place the trivet inside the Instant Pot. Add 4 cups of water, pickling spice, black peppercorns, bay leaves, garlic cloves, and quartered onion. Stir slightly to combine. (3 minutes)
- Place the brisket on the trivet, fat side up. Close the lid and set the valve to sealing. (2 minutes)
- Select the ‘Manual’ or ‘Pressure Cook’ setting and cook for 90 minutes at high pressure. Allow 10-15 minutes for the Instant Pot to come to pressure before cooking begins. (90 minutes cooking + 15 minutes pressure build-up)
- Allow the pressure to release naturally for 15 minutes, then carefully switch the valve to venting to release any remaining steam. (15 minutes)
- Open the lid and add carrots and potatoes around the brisket. Close the lid, seal the valve, and cook on high pressure for another 5 minutes. Quick-release the pressure afterward. (5 minutes cooking + 5 minutes pressure build-up)
- Remove the corned beef to a cutting board and let it rest for 10 minutes before slicing against the grain. (10 minutes resting)
- Arrange sliced meat with cooked vegetables on a platter and sprinkle chopped parsley on top.
Notes
Rinsing the brisket helps reduce saltiness. Use the trivet to keep the beef out of the water for better texture. Natural pressure release makes the meat more tender. Cut against the grain for easier chewing. Adjust cooking time by 10-15 minutes for larger or smaller briskets. Soaking the brisket in cold water for 2-4 hours before cooking reduces sodium. Add cabbage wedges in the last 5-7 minutes for a classic twist. For a vegetarian version, substitute brisket with seitan or jackfruit and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 110 minutes
- Category: Main Course
- Cuisine: Irish-American
Nutrition
- Serving Size: About 6 ounces (170
- Calories: 375
- Fat: 25
- Carbohydrates: 15
- Protein: 35
Keywords: Instant Pot corned beef, tender corned beef, pressure cooker corned beef, St. Patrick's Day recipe, easy corned beef, quick corned beef, comfort food