Description
This Instant Pot Corned Beef recipe delivers tender, flavorful corned beef brisket infused with the rich taste of Guinness beer and aromatic spices. Paired with perfectly cooked potatoes, carrots, and cabbage, it makes a comforting and traditional meal ready in just over two hours.
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 (Guinness Draught), or substitute additional broth
- 3½ to 4 pounds corned beef brisket or round with pickling spice packet
Vegetables
- 1 pound baby gold or red potatoes, halved (fingerling potatoes also work well)
- 4 large carrots, peeled and cut into 3-inch chunks
- 1 small head green cabbage, cut into 8 wedges
Finishing Ingredients
- 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 the Instant Pot: 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 the included pickling spice packet evenly over the meat. Close and lock the Instant Pot lid securely.
- Pressure Cook the Brisket: Select the MANUAL or PRESSURE COOK setting on high pressure and set the cooking time to 1 hour and 25 minutes. Let the Instant Pot build pressure and cook the brisket thoroughly during this period.
- Release Pressure and Prepare Vegetables: When cooking time ends, allow a natural pressure release for 10 minutes, then perform a quick release to release any remaining pressure. While waiting, prepare the vegetables: cut the cabbage into 8 wedges, slice the potatoes in half, and peel and chop the carrots into large chunks.
- Cook the Vegetables: Remove the cooked corned beef from the Instant Pot and tent it loosely with foil to keep warm. Use a slotted spoon to remove and discard the onions from the broth, leaving the cooking liquid in the pot. Add the halved potatoes and carrot chunks into the Instant Pot, laying the cabbage wedges on top without exceeding the pot’s two-thirds capacity. Close and lock the lid again.
- Pressure Cook the Vegetables: Set the Instant Pot to MANUAL or PRESSURE COOK on high for 5 minutes to cook the vegetables until tender. When done, perform a quick pressure release.
- Prepare to Serve: Slice off the fat layer from the top of the corned beef brisket. Slice the meat against the grain for tenderness and transfer to a serving platter. Drizzle a small amount of the cooking liquid over the slices.
- Finish Vegetables and Plate: Use a slotted spoon to transfer the cooked potatoes, carrots, and cabbage to the serving platter or a separate bowl. Toss the vegetables with butter and season with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley if desired. Serve warm with whole grain mustard on the side.
Notes
- For a richer flavor, use Guinness Draught beer; if unavailable, substitute with additional beef broth.
- Fingerling potatoes can be used instead of baby gold or red potatoes for added texture.
- Do not fill the Instant Pot beyond two-thirds full, especially when adding vegetables, to ensure safe pressure cooking.
- Letting the corned beef rest tented in foil keeps it moist and tender before slicing.
- Adjust seasoning and butter quantity for the vegetables based on dietary preferences.
- Whole grain mustard adds a nice tangy contrast but can be omitted or substituted with Dijon mustard.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg
