Corned beef and cabbage is a classic Irish-American dish that is traditionally served on St. Patrick’s Day. While delicious, corned beef used to take hours to cook in a slow cooker or oven. However, with the Instant Pot, you can have perfectly cooked corned beef in a fraction of the time!
In this article, we’ll cover everything you need to know to cook corned beef to juicy, tender perfection in your Instant Pot
What is Corned Beef?
Corned beef starts out as a brisket or round cut of beef that has been cured in a salt and spice brine. This curing process gives the beef its signature pinkish-red color and distinctive seasoned flavor. The term “corned” comes from the coarse grains of salt historically used in the curing process.
When shopping for corned beef, look for a nicely marbled brisket cut if you want the most tender results. The brisket usually comes with a seasoning packet that you’ll use later.
How Long Does it Take to Cook Corned Beef in an Instant Pot?
The great thing about using an Instant Pot for corned beef is it reduces the cooking time down to just 1-2 hours depending on a few factors
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Size of the brisket – A 3-4 lb brisket takes around 1 1/2 hours. For every 1 lb over add 15-20 minutes.
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Level of doneness – For sliced corned beef, cook 1 1/2 hours on high pressure. For fall-apart tender, cook at least 2 hours.
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Natural vs quick release – Allow 10-15 minutes natural release to prevent overcooking. Quick release for remaining time.
So for a 3-4 lb brisket, cook at high pressure for 80-90 minutes then 10 minute natural release followed by quick release. Check for tenderness and cook longer if needed.
Step-by-Step Guide to Cook Corned Beef in an Instant Pot
Follow these simple steps for perfect Instant Pot corned beef every time:
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Add liquid: Pour 1 cup beef broth and 12 oz beer or stout into the Instant Pot. This provides moisture and flavor.
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Insert trivet: Place trivet in bottom of pot. This elevates the meat above the liquid.
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Season meat: Rub the corned beef all over with the seasoning packet if included. Adds great flavor.
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Add meat: Place seasoned corned beef on trivet, fat side up. Keeps meat tender.
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Pressure cook: Seal lid, set to high pressure for 80-90 minutes based on size. Do not open lid during cooking.
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Natural release: Allow pressure to release naturally for 10-15 minutes after cooking completes. Prevents overcooking.
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Quick release: Quick release remaining pressure until float valve drops.
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Check doneness: Use meat thermometer to confirm internal temp reaches 205°F for tender meat.
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Let rest: Let meat rest 15 minutes before slicing for juicy results.
And that’s it! Follow these simple steps and your Instant Pot corned beef will turn out perfect. Slice against the grain and serve with potatoes, carrots, cabbage, and mustard.
Helpful Tips for the Best Instant Pot Corned Beef
Here are some additional tips to ensure corned beef success:
- Use a dark beer or stout like Guinness for the most flavor
- Add aromatics like onions, garlic, bay leaves to the liquid
- Cook at high pressure; DO NOT use lower pressure settings
- Do not cook less than 1 hour or the meat may be tough
- Check internal temp and return to pot if under 205°F
- Let rest at least 10-15 minutes before slicing for juicy meat
- Slice against the grain for the most tender texture
With these handy tips and the step-by-step guide, you’ll be rewarded with the most tender, flavorful corned beef your family has ever tasted! Perfect for St. Patrick’s Day or anytime you get a craving.
Try These Delicious Instant Pot Corned Beef Recipes
Once you master the basic technique, try out these tasty variations on classic Instant Pot corned beef:
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Corned Beef and Cabbage – Cook cabbage wedges in the juices after removing meat.
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Reuben Pot Roast – Cook rye bread cubes and sauerkraut with corned beef for a Reuben twist.
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Corned Beef Hash – Dice meat and combine with potatoes, peppers and seasonings for a corned beef hash.
So don’t wait for St. Paddy’s Day, make some corned beef in your Instant Pot this weekend! Follow the guide above for juicy, tender results in just an hour or two. With a little practice you’ll be an Instant Pot corned beef pro in no time. Sláinte!
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Has anyone tried to cook two corned beef briskets in one Instant Pot? Did you add more liquid? Did you increase the time?
I agree- the vegetables will become baby food. In John Mortimers Rumpole stories, Rumpole states that his wife (“She Who Must Be Obeyed”) can “boil a cabbage into submission.” Ive found that 5 mins of pressure for all the vegetables combined is fine, if you let the pressure drop naturally (they continue to cook while cooling). Charlottes/Joannes tips about removing the brisket first are spot on.
Made this last night and it was possibly my favorite corned beef recipe ever. A few tweaks: I added about 3/4 cup beef broth in addition to wine (that just seemed too little for the 4lb brisket I bought). I cooked the meat for 90 minutes, plus 15 depressurizing, then pulled it out and added the veggies (keeping the meat under foil out of cooker). Cooked veggies for only 8 while broiling the meat with the honey mustard. This was the most moist and flavorful corned beef Ive ever had.
The greatest New York Times recipe of all time, hands-down. Frankly, I find most of them very disappointing, but not this. Many have commented“this is the most perfectly corned beef cooked corn beef ever.” Absolutely! We love corned beef, and cooking it traditionally It’s always a real challenge to get it perfectly done. I cooked a 3.8 pound point cut, 90 minutes on high, 15 minutes release. We could not believe how delicious and perfect it was. Five minutes is ample time for the vegetables. The topping is good too. I also always make a mustard parsley, gravy with milk and beef stock.
A bit disappointing. Subbed an IPA for the wine but my big mistake was using coarse Dijon mustard. Created a bitter back flavor. The brisket itself was fabulous, but next time I’ll remove the brisket and cook the veggies for 5-10 minutes rather than the full 15.
I followed the comments, removed the cooked beef from the pot to rest and only pressure cooked the veggies for eight minutes. The potatoes and carrots were perfect, but the cabbage was somewhat mushy. My family was OK with that. However, if youre looking for cabbage with a hint of body, youll be disappointed. The beef was quite tender but not as flavorful as it is after cooking on the stovetop or in the oven. Convenience is the tradeoff.Private comments are only visible to you.
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The BEST Corned Beef and Cabbage – Quick and Easy Instant Pot Recipe
FAQ
How long to cook 2 corned beef in an Instant Pot?
Place the seasoned beef in the pot. Secure the lid, making sure the vent is closed. Using the display panel select the Manual or Pressure Cook function. Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
How long to cook 2 lbs of meat in Instant Pot?
Seal the Instant Pot and cook at high pressure. The cooking time depends on how much beef you have. I like to assume 20 minutes for every pound of meat.
Should corned beef be covered in liquid in an Instant Pot?
(If you are using a Trader Joe’s corned beef you will include the entire contents of the bag.) Cover with water. For a 3 lb brisket this took 5 cups but you might need more or less to cover the meat. Seal Instant Pot lid and set for Pressure Cook on HIGH for 90 minutes.
How long to cook 2 lb corned beef?
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CenterCutCookhttps://www.centercutcook.comCorned Beef and Cabbage in the Oven – CenterCutCookMar 15, 2024 — How to know when corned beef is cooked through: Corned beef is safe to eat once the internal temperature reaches 145 degrees. However the optimal te…
