How to Cook Perfect Corned Beef in an Instant Pot Slow Cooker

Corned beef is a classic comfort food that is especially popular to eat around St. Patrick’s Day. While traditionally corned beef is boiled or baked in the oven for hours, using an Instant Pot or slow cooker is a convenient shortcut to delicious, tender corned beef in a fraction of the usual time. I love being able to just throw everything in the pot, press a few buttons, and let technology do the work! Here is my guide to cooking perfect corned beef in an Instant Pot or slow cooker.

Choosing the Right Cut of Meat

The most important step is choosing the right cut of corned beef Opt for a flat cut brisket ranging from 2-4 pounds The flat cut is leaner and will cook up more evenly. You can also use a point cut, which has more marbling and fat content. Avoid cuts that are oddly shaped or excessively thick, as they will be more difficult to cook through.

When purchasing, look for a corned beef brisket that has a deep red color without grayish or greenish areas It should be firm but with some flex, not rigid. Flip it over to inspect the fat cap, which should be creamy white Pass on any packages with funky smells or liquid pooling inside.

Prepping the Meat

Before cooking, the corned beef needs some prep:

• Rinse – Rinse the corned beef under cold water to remove any excess cure and seasonings clinging to the exterior. Pat it dry thoroughly with paper towels.

• Trim – Trim off any hardened fat or undesirable parts on the surface. Remove the fat cap if it exceeds 1⁄4 inch thick.

• Season – Generously season all over with black pepper and any additional dry spices like garlic powder, thyme, etc.

• Slice – If cooking a large brisket, slice it in half crosswise so it fits better in the Instant Pot.

Liquid and Add-Ins

For flavorful cooking liquid, I like to include:

• Beef broth, chicken broth or water
• Beer, wine or cider vinegar
• Aromatics like sliced onions and garlic
• Herbs such as 4-5 whole peppercorns, 1-2 bay leaves, and 1-2 sprigs fresh thyme

Chopped vegetables like potatoes, carrots and cabbage can be added in the last hour of cooking time so they don’t get overdone.

Instant Pot/Pressure Cooker Directions

Cooking corned beef in an Instant Pot or electric pressure cooker couldn’t be easier:

• Place prepared corned beef in pot and pour in cooking liquid to come halfway up the meat.

• Lock the lid in place, making sure the valve is sealed. Select manual/pressure cook mode and high pressure. Set cook time:

  • Brisket under 3 pounds – High pressure 50-60 minutes

  • Brisket over 3 pounds – High pressure 60-75 minutes

• When timer beeps, allow pressure to natural release for 15 minutes. After 15 minutes, manually release remaining pressure.

• Carefully remove lid. Meat should be fall-apart tender when poked with a fork. If not, re-seal and cook for an additional 10-15 minutes.

• Transfer cooked corned beef to a cutting board to rest 10-15 minutes before slicing against the grain.

Slow Cooker Directions

Cooking corned beef in a slow cooker may take longer, but requires even less hands-on effort:

• Place corned beef and cooking liquid in slow cooker. Liquid should come about 3⁄4 way up the meat.

• Cook 8-10 hours on low or 4-6 hours on high. The meat should shred easily when done.

• Turn off slow cooker, but do not remove lid. Allow corned beef to rest in the cooking liquids for 10-15 minutes before removing.

Serving and Storing Leftovers

Slice the corned beef across the grain into thin pieces. I love serving it with boiled potatoes, carrots and steamed cabbage wedges. A tangy mustard and rye bread complete the classic Irish feast.

Leftovers will keep refrigerated for up to 4 days. The flavors intensify, making it perfect for sandwiches and hash. For longer storage, portion and freeze corned beef for up to 4 months. Reheat frozen portions by simmering in broth until warmed through.

Tips for the Best Results

Follow these tips for fork-tender corned beef every time:

• Use appropriate cook times based on meat thickness, not package weight.

• Allow natural pressure release for at least 10-15 minutes.

• Check for doneness before releasing pressure. Cook longer if needed.

• Let meat rest before carving for easier slicing and juicier results.

• Add vegetables in last hour so they don’t overcook.

• Skim some fat from finished cooking liquid for serving, if desired.

With minimal hands-on time, you can enjoy the ultimate comfort food – corned beef with cabbage and potatoes! By using an Instant Pot or slow cooker, you can skip hours of stovetop simmering for the same delicious results. Follow my guide for perfect corned beef cooked to fork-tender perfection every time.