Instant Pot Corned Beef: Fast, Flavorful, and Foolproof

Corned beef is typically a beef brisket that's been cured in a seasoned brine. The "corn" in corned beef doesn't refer to the vegetable but rather the large grains of salt—called "corns"—originally used to preserve the meat. Today, it's often found vacuum-sealed and pre-seasoned in grocery stores, especially in the weeks leading up to St. Patrick's Day.

Corned beef is known for its deep, salty, slightly spiced flavor. When cooked properly, it should be fork-tender and juicy. Pair it with cabbage, potatoes, and carrots; you've got a timeless dish.

Why Use the Instant Pot?

The Instant Pot makes quick work of long-cook dishes. Traditional corned beef takes around 3 hours on the stovetop. In the Instant Pot, you can have that same tenderness in about 90 minutes of pressure cooking—plus a little extra time for the vegetables.

Here's what the Instant Pot does well:

1. Locks in moisture: You'll get juicy, succulent meat every time.
2. Cut cooking time in half (or more).
3. Minimizes babysitting: Set it and forget it.
4. One-pot meal: Cook your meat and veggies all in the same pot.

Ingredients

Here’s what you’ll need:

For the corned beef:

• 1 (3-4 lb) corned beef brisket (flat cut or point cut)
• Spice packet (usually included)
• 4 cups beef broth (or water)
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tbsp whole grain mustard (optional, adds nice flavor)

For the vegetables (added later):

• 1 lb baby potatoes (halved if large)
• 4-5 carrots, peeled and cut into chunks
• 1 small head of green cabbage, cut into wedges

Step-by-Step Instructions

1. Prepare the meat

   Take your corned beef from the package and rinse it under cold water. This helps remove some of the excess salt from the brine. Don’t worry—you’ll still have plenty of flavor. Place the rinsed beef into the Instant Pot, fat-side up.

2. Add aromatics and liquid

   Pour in the beef broth (or water). Add the onion, garlic, bay leaves, mustard, and the spice packet with the brisket. These aromatics help infuse the meat with additional depth.

3. Pressure cook the corned beef

   Lock the lid in place, set the valve to sealing, and cook on High Pressure for 90 minutes. Once the timer goes off, allow 15 minutes of natural release, then manually release the remaining pressure.

4. Remove and rest the beef

   Carefully lift the beef out and set it on a plate. Tent it with foil and let it rest while you cook the vegetables.

5. Cook the vegetables

   Add the potatoes and carrots to the broth still in the pot. Place the cabbage wedges on top. Seal the lid and cook on High Pressure for 5 minutes, followed by a quick release. This ensures the veggies are perfectly tender but not mushy. Tip: If you prefer firmer vegetables, you can reduce the cooking time to 3 minutes.

6. Slice and serve

   Slice the corned beef against the grain for maximum tenderness. Serve with a generous helping of vegetables, and spoon some of the flavorful broth over the top.

Want to jazz it up? 

Try these twists:

1. Sweet and tangy glaze: After pressure cooking, brush the brisket with brown sugar and Dijon mustard. Broil for a few minutes until caramelized.
2. Garlic lover's twist: Add 6-8 garlic cloves for a punchier flavor.

Tips for Success

• Flat vs. Point Cut:

  Flat cut is leaner, easier to slice, and great for presentation. Point cut has more fat and tends to be more flavorful and juicy.

• Don't skip the rest:

  Letting the meat rest after cooking allows juices to redistribute, which keeps it tender and moist.

• Cut against the grain:

  This is crucial for tenderness. Look at the direction of the muscle fibers and slice perpendicular to them.

• Watch your salt:

  Corned beef is already salty. Taste the broth before adding any extra seasoning.

• Storage:

  Leftovers can be kept in the fridge for up to 4 days and frozen for 2-3 months.

Serving Ideas

Corned beef is a versatile star that can anchor more than one meal. Here are a few serving ideas:

• Classic:

  Serve with cabbage, potatoes, and carrots. Spoon over some broth and garnish with fresh parsley.

• Sandwiches:

  Pile on rye bread with mustard and sauerkraut for a killer Reuben sandwich. Or keep it simple with Swiss cheese and pickles on a toasted roll.

• Hash:

  Dice leftovers and fry with potatoes, onions, and peppers for a next-day corned beef hash. Top with a fried egg.

• Tacos:

  Yes, corned beef tacos are a thing. Use warm corn tortillas, pickled cabbage, and a drizzle of spicy mustard sauce.

FAQs

Q: Can I make it ahead of time?

Absolutely. You can cook the corned beef a day ahead and reheat it gently in the broth. This improves the flavor.

Q: Can I use frozen corned beef?

Yes, but increase the cooking time to 110–120 minutes. There is no need to thaw first, though it will take longer to come to pressure.

Q: What if I don’t have the spice packet? 

No worries. Use a mix of whole peppercorns, mustard seeds, coriander seeds, bay leaves, and a pinch of crushed red pepper.

Q: Can I make it low-carb?

Skip the potatoes and carrots. Serve with steamed cabbage or roasted cauliflower for a keto-friendly twist.

About One Stop Halal

Welcome to your favorite Butcher Shop. We carry various meat cuts that are hard to find elsewhere. We deliver to your doorstep anywhere in the United States within 1-2 business days.