Description
This Instant Pot Corned Beef recipe offers a tender, flavorful brisket cooked with Guinness beer and traditional pickling spices. The dish includes perfectly cooked cabbage, carrots, and potatoes, making it a classic and hearty meal that's quick and easy to prepare using the Instant Pot.
Ingredients
Scale
Main Ingredients
- 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 (can substitute additional broth)
- 3 ½ to 4 pound corned beef brisket or round, with pickling spice packet
Vegetables
- 1 pound baby gold or red potatoes (fingerling potatoes work well)
- 4 large carrots, peeled and cut into 3-inch chunks
- 1 small head green cabbage
Finishing Touches
- 3 tablespoons butter
- Fine ground sea salt and 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, onion chunks, and minced garlic to the insert of a 6- to 8-quart Instant Pot. Place the corned beef brisket on top of the mixture with the fat side up. Pour the Guinness beer over the brisket and sprinkle with the pickling spice packet. Close and lock the lid.
- Cook Corned Beef: Select the MANUAL or PRESSURE COOK setting on HIGH pressure and set the time for 1 hour and 25 minutes. When cooking is complete, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Prepare Vegetables: While the beef is cooking, slice the core end off the cabbage and cut it into 8 chunks by halving and quartering. Slice potatoes in half and peel and cut carrots into large 3-inch chunks.
- Cook Vegetables: Transfer the cooked corned beef to a cutting board, tent with foil to keep warm. Remove and discard the onion pieces from the Instant Pot using a slotted spoon, leaving the cooking liquid. Add the potatoes and carrots to the pot, placing the cabbage wedges on top. Do not fill more than two-thirds full. Close and lock the lid.
- Pressure Cook Vegetables: Select MANUAL or PRESSURE COOK on HIGH pressure and set timer for 5 minutes. When done, perform a quick pressure release.
- Slice and Serve: Remove the fat layer from the top of the corned beef, then slice the meat against the grain. Transfer to a serving platter and drizzle with some cooking liquid. Using a slotted spoon, transfer the cooked vegetables to the platter or a bowl. Toss with butter and season with salt and pepper. Garnish vegetables with chopped parsley if desired.
- Serve: Serve the corned beef and vegetables warm with whole grain mustard on the side for dipping.
Notes
- Using low-sodium beef broth helps control saltiness; adjust salt to taste at the end.
- If Guinness beer is not available, substitute with an equal amount of beef broth or a dark stout beer.
- Letting the pressure naturally release for 10 minutes preserves meat tenderness.
- Cut the cabbage core off to create a stable base for cutting uniform chunks.
- Trim excess fat if using a brisket with a thick fat cap before slicing.
- Whole grain mustard adds a nice sharp contrast but is optional.
- Make sure not to overfill the Instant Pot to ensure proper pressure cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg
