Corned beef is a classic dish often associated with St. Patrick’s Day, but it’s a delicious comfort food that can be enjoyed year-round. Traditionally, corned beef requires long hours of slow cooking to become tender and flavorful, but with the Instant Pot, you can achieve the same mouthwatering results in a fraction of the time.
The Instant Pot is a game-changer for making corned beef because it significantly reduces cooking time while ensuring the meat is fork-tender and infused with flavor. Whether you’re preparing it for a holiday meal or simply craving a hearty dish, using an Instant Pot makes the process fast, easy, and nearly foolproof.
In this guide, we’ll walk you through everything you need to know about making Instant Pot Corned Beef, from selecting the best cut of meat to cooking tips, serving ideas, and frequently asked questions.
Ingredients for Instant Pot Corned Beef
Cooking corned beef in an Instant Pot requires just a few simple ingredients, but the right combination can make a big difference in flavor. Here’s what you need to know before getting started.
Choosing the Right Cut of Corned Beef
Corned beef is usually sold in two main cuts:
Flat Cut – This cut is leaner, has a uniform shape, and is easier to slice. It’s the best option for those who prefer less fat in their meat.
Point Cut – This cut has more marbling, which makes it juicier and more flavorful. However, it has an irregular shape, making it slightly harder to slice evenly.
Which one should you choose? If you want a more traditional presentation, go for the flat cut. If you’re after the most tender, juicy result, the point cut is the way to go.
Essential Ingredients
To make classic Instant Pot corned beef, you’ll need:
1 (3 to 4-pound) corned beef brisket – Choose either a flat cut or point cut based on your preference.
4 cups beef broth or water – Beef broth adds more depth of flavor, but water works well too.
1 large onion, quartered – Adds a natural sweetness to the broth.
3 to 4 cloves garlic, minced or smashed – Enhances the savory taste.
1 tablespoon apple cider vinegar – Helps balance the saltiness and enhances the flavor.
1 tablespoon Worcestershire sauce – Optional, but adds a deeper umami flavor.
2 to 3 bay leaves – Infuses a subtle herbal aroma.
1 teaspoon black peppercorns – Adds a mild heat and spice.
Spice packet (included with corned beef) – A mix of mustard seeds, coriander, and other seasonings that come with most corned beef packages.
Optional Add-Ins for Extra Flavor
Want to level up your Instant Pot corned beef? Try these extras:
1 bottle of Guinness or dark beer – Enhances the beef’s richness.
1 teaspoon whole cloves – Adds a warm, aromatic spice.
2 to 3 sprigs of fresh thyme – Gives a subtle earthy taste.
Vegetables to Add (Optional, but Recommended!)
Traditional corned beef meals include vegetables, which you can cook in the Instant Pot after the beef is done. Some great options:
Potatoes (baby red or Yukon gold) – Cut into halves or quarters.
Carrots – Cut into large chunks.
Cabbage – Cut into wedges and added last to avoid overcooking.
Pro Tip: Don’t cook veggies with the beef! They’ll get too soft. Instead, add them after the meat is cooked and pressure cook for 3–5 minutes.
How to Cook Corned Beef in an Instant Pot
Now that you have all your ingredients ready, let’s go through the step-by-step process of making perfectly tender and flavorful Instant Pot Corned Beef.
Step-by-Step Cooking Instructions
Prepare the Corned Beef
Rinse the corned beef brisket under cold water to remove excess salt from the curing process. This helps reduce the overall saltiness of the dish.
Pat dry with paper towels.
Place the brisket in the Instant Pot, fat side up. This allows the fat to melt over the meat as it cooks, adding flavor and moisture.
Add the Cooking Liquid & Seasonings
Pour 4 cups of beef broth (or water) into the Instant Pot. If using beer for extra flavor, replace 1–2 cups of broth with Guinness or another dark beer.
Add minced garlic, quartered onion, bay leaves, black peppercorns, Worcestershire sauce, and apple cider vinegar.
Sprinkle the spice packet that came with the corned beef over the top. If your corned beef doesn’t include one, use a blend of mustard seeds, coriander seeds, crushed red pepper flakes, and allspice.
Pressure Cook the Corned Beef
Close the Instant Pot lid and ensure the valve is set to “Sealing”.
Select the “Pressure Cook” (or “Manual”) setting and set it to High Pressure for 90 minutes.
After the cooking cycle ends, allow a Natural Pressure Release (NPR) for 15–20 minutes before opening the lid. This helps keep the meat tender and juicy.
Cooking Time and Pressure Settings
| Corned Beef Weight | Pressure Cooking Time |
|---|---|
| 2 to 3 pounds | 75 minutes |
| 3 to 4 pounds | 90 minutes |
| 4 to 5 pounds | 100 minutes |
Why use Natural Release?
Letting the pressure release naturally prevents the meat from seizing up and becoming tough. If you do a quick release, the sudden temperature drop can make the beef chewy.
Remove and Rest the Corned Beef
Carefully remove the corned beef and place it on a cutting board.
Cover loosely with foil and let it rest for 10–15 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.
Cook the Vegetables (Optional, But Recommended!)
If you’re making potatoes, carrots, and cabbage, follow these steps:
Strain the cooking liquid in the Instant Pot to remove excess seasonings.
Add potatoes and carrots, then pressure cook on High for 5 minutes.
Add cabbage wedges, then pressure cook for 1–2 more minutes (or use the sauté function for softer cabbage).
Slice and Serve
Slice the corned beef against the grain for the most tender texture.
Serve with the cooked vegetables and a side of Dijon mustard or horseradish sauce for extra flavor.
Quick Pro Tips for Perfect Corned Beef
Use broth or beer instead of water for a richer taste.
Don’t skip the resting time—it keeps the meat juicy.
Slice against the grain for the most tender texture.
Tips for the Best Instant Pot Corned Beef
Cooking corned beef in an Instant Pot is easy, but a few expert tips can help you achieve perfectly tender, juicy, and flavorful results every time. Here’s how to avoid common mistakes and enhance your dish.
For extra tenderness, let the corned beef rest for 10 minutes before slicing.Want a crispier exterior? Broil the cooked corned beef for 3–5 minutes.Leftovers? Use them in creamed chipped beef for a comforting breakfast or toss them into a hearty beef chuck roast stew.
How to Get the Perfect Texture
The key to achieving tender corned beef lies in three important factors: cooking time, pressure release, and slicing technique.
Cook Long Enough – Corned beef needs at least 90 minutes of pressure cooking to break down the tough connective tissues. If it’s still tough, it likely needs more time.
Use Natural Pressure Release (NPR) – Quick release can shock the meat, making it chewy and dry. Letting the pressure drop naturally for at least 15–20 minutes ensures a soft, fall-apart texture.
Slice Against the Grain – If you cut with the grain, the meat will be stringy and tough. Cutting against the grain shortens the muscle fibers, making each bite softer and easier to chew.
Preventing Tough or Dry Corned Beef
Even with an Instant Pot, it’s possible to end up with tough or dry corned beef. Here’s how to prevent that:
Choose the Right Cut – The point cut is more forgiving because of its extra fat content. The flat cut is leaner and can dry out faster, so be extra careful with cooking times.
Don’t Overcook – While corned beef benefits from long cooking times, overcooking can make it mushy instead of tender. Stick to the recommended 90–100 minutes for a 3–5 pound brisket.
Keep It Moist – Make sure your Instant Pot has enough liquid (at least 4 cups of broth or water).
Use Fat to Your Advantage – Cooking fat-side up allows the fat to melt over the meat, keeping it moist and flavorful.
Let It Rest – Resting for at least 10 minutes before slicing helps retain juices. Cutting too soon lets the moisture escape.
Adjusting for Different Sizes and Cuts
If you have a larger or smaller brisket, adjust the cooking time accordingly:
| Corned Beef Weight | Pressure Cooking Time |
|---|---|
| 2 to 3 pounds | 75 minutes |
| 3 to 4 pounds | 90 minutes |
| 4 to 5 pounds | 100 minutes |
| 5 to 6 pounds | 110 minutes |
For thicker cuts, add 5–10 extra minutes to ensure the center is fully tender.
Boosting Flavor: Expert Tricks
Use Beer or Beef Broth – Water works fine, but cooking corned beef in Guinness, stout beer, or beef broth deepens the flavor.
Add Worcestershire Sauce & Vinegar – These add umami and help balance the saltiness.
Throw in Garlic & Onion – They enhance the savory depth of the broth.
Cook Veggies Separately – Adding potatoes, carrots, and cabbage after the meat is done keeps them from becoming too soft and mushy.
Serving Suggestions for Corned Beef
Corned beef is incredibly versatile! Whether you enjoy it with classic sides or get creative with leftovers, here are the best ways to serve and enjoy your Instant Pot corned beef.
- Classic sides: Mashed potatoes, roasted Brussels sprouts, or buttered peas.
- Bread pairing: A slice of soda bread or a crusty dinner roll complements the dish well.
- For a complete meal: Pair it with a warm bowl of chicken dumpling soup for an ultra-comforting dinner.
Classic Side Dishes
Corned beef is traditionally served with potatoes, carrots, and cabbage, but there are plenty of other delicious side dishes to complement its rich, salty flavor.
🥔 Boiled or Roasted Potatoes – Yukon Gold or baby red potatoes absorb the flavorful cooking broth and make for a hearty side.
🥕 Carrots – Cooked in the Instant Pot after the beef is done, carrots provide a subtle sweetness that balances the salty, savory meat.
🥬 Cabbage – This classic Irish pairing softens and absorbs all the corned beef juices for a delicious bite. Cook for just 1–2 minutes in the Instant Pot to avoid overcooking.
🍞 Irish Soda Bread – A slightly sweet, dense bread that pairs beautifully with corned beef.
🌽 Creamed Corn or Cornbread – Adds a slightly sweet contrast to the salty, savory beef.
🥬 Coleslaw or Braised Cabbage – A fresh, crunchy alternative to cooked cabbage that brightens the dish.
🥒 Pickles or Sauerkraut – The tangy acidity cuts through the richness of the meat.
Creative Ways to Serve Leftovers
Don’t let leftovers go to waste! Corned beef tastes even better the next day, and there are tons of delicious ways to enjoy it.
🥪 Reuben Sandwich – Layer corned beef with Swiss cheese, sauerkraut, and Russian dressing on rye bread, then grill until crispy.
🍳 Corned Beef Hash – Sauté diced corned beef with potatoes and onions, then top with a fried egg for the ultimate breakfast.
🥣 Corned Beef and Cabbage Soup – Simmer chopped leftovers with broth, cabbage, potatoes, and carrots for a hearty soup.
🌮 Corned Beef Tacos – Load up soft tortillas with corned beef, cabbage slaw, and spicy mustard or horseradish sauce.
🥗 Corned Beef Salad – Add chopped corned beef to a hearty green salad with mustard vinaigrette.
🧀 Corned Beef Mac and Cheese – Stir shredded corned beef into creamy mac and cheese for a salty, cheesy indulgence.
🍕 Corned Beef Flatbread – Top flatbread with shredded corned beef, Swiss cheese, and caramelized onions for a unique twist.
How to Slice Corned Beef Properly
Slicing corned beef the right way makes a big difference in texture.
🔪 Always slice against the grain – This shortens the muscle fibers and ensures tender, easy-to-chew bites.
🔪 Use a sharp knife – A dull knife will tear the meat instead of slicing it cleanly.
🔪 Cut into ¼-inch slices – Thick slices hold moisture well, while thinner slices are great for sandwiches.
Frequently Asked Questions
Why is my corned beef not tender enough in the Instant Pot?
If your corned beef is tough or chewy, it likely needs more cooking time. The connective tissues in brisket break down slowly, so undercooking can leave it feeling too firm.
✔ Solution: Pressure cook for at least 90 minutes for a 3–4 pound brisket, and allow a natural pressure release (NPR) for 15–20 minutes before opening the lid. If it’s still tough, put it back in the Instant Pot and cook for 10–15 more minutes.
✔ Tip: Always slice against the grain to make the meat more tender.
What happens if you don’t rinse corned beef before cooking?
Corned beef is cured in a salt brine, and if you don’t rinse it before cooking, it may turn out overly salty.
✔ Solution: Rinse the brisket under cold water for 30 seconds before cooking. This removes excess salt from the surface while still keeping the delicious seasoning inside.
✔ Tip: If your cooked corned beef is still too salty, try simmering it in fresh water for 10 minutes after cooking.
What is the secret to the best corned beef?
The key to perfect corned beef is a combination of slow pressure cooking, flavorful liquids, and proper slicing.
🔥 Secrets to success:
✔ Use beer or beef broth instead of water for richer flavor.
✔ Cook low and slow—pressure cook for at least 90 minutes with a natural pressure release.
✔ Let it rest for 10–15 minutes before slicing to keep it juicy.
✔ Slice against the grain to get the most tender bite.
Does meat have to be fully submerged in an Instant Pot?
No, the corned beef does not have to be fully submerged in liquid. The Instant Pot uses steam and pressure to cook the meat, so as long as there’s enough liquid (about 4 cups), it will cook properly.
✔ Solution: Place the corned beef fat side up, with liquid covering at least half of the brisket. The steam will circulate and cook it evenly.
✔ Tip: Too much liquid can make the broth bland. Stick to 4–5 cups of liquid for the best flavor balance.
Conclusion
Cooking corned beef in an Instant Pot is a game-changer, turning a traditionally long cooking process into a quick, easy, and foolproof meal. With the right cut of beef, proper seasoning, and pressure cooking technique, you can achieve tender, juicy, and flavorful corned beef every time.
🔹 Key Takeaways:
✔ Rinse the corned beef before cooking to prevent excessive saltiness.
✔ Use beer or beef broth instead of water for richer flavor.
✔ Pressure cook for at least 90 minutes and use natural pressure release for best texture.
✔ Rest the meat for 10–15 minutes before slicing to keep it juicy.
✔ Slice against the grain for maximum tenderness.
Whether you’re making a traditional corned beef and cabbage dinner or repurposing leftovers into sandwiches, soups, or hash, the Instant Pot makes the process effortless. With these tips, tricks, and FAQs, you’ll never have to worry about tough or dry corned beef again!
Instant Pot Corned Beef – Easy, Tender & Flavorful
Equipment
- Instant Pot (6 or 8-quart)
- Cutting board & sharp knife
- Tongs
- Measuring cups & spoons
Ingredients
- For the Corned Beef:
- 1 3–4 pound corned beef brisket, flat cut or point cut
- 4 cups beef broth or water
- 1 large onion quartered
- 4 cloves garlic minced
- 2 –3 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 packet corned beef spice mix comes with the brisket
- Optional Add-Ins for Extra Flavor:
- 1 bottle 12 oz Guinness or dark beer (replaces 1 cup of broth)
- 1 teaspoon whole cloves
- 2 –3 sprigs fresh thyme
- For the Vegetables:
- 1 ½ pounds baby potatoes red or Yukon Gold, halved
- 4 large carrots cut into large chunks
- 1 small cabbage cut into wedges
Instructions
- Step 1: Prepare the Corned Beef
- Rinse the corned beef under cold water to remove excess salt. Pat dry with paper towels.
- Place the brisket in the Instant Pot, fat side up.
- Step 2: Add Liquid & Seasonings
- Pour in beef broth (or water) and Guinness beer (if using).
- Add onions, garlic, bay leaves, black peppercorns, apple cider vinegar, Worcestershire sauce, and spice packet.
- Step 3: Pressure Cook the Corned Beef
- Secure the Instant Pot lid and set the valve to “Sealing”.
- Select “Pressure Cook” (or “Manual”) on HIGH for 90 minutes.
- Once done, allow a Natural Pressure Release (NPR) for 15–20 minutes, then manually release any remaining pressure.
- Step 4: Remove & Rest the Corned Beef
- Carefully transfer the brisket to a cutting board, cover loosely with foil, and let it rest for 10–15 minutes.
- Step 5: Cook the Vegetables
- Strain excess seasoning from the cooking liquid.
- Add potatoes and carrots to the Instant Pot, pressure cook on HIGH for 5 minutes.
- Add cabbage wedges, pressure cook for 1–2 more minutes, or use the Sauté function until tender.
- Step 6: Slice & Serve
- Slice the corned beef against the grain for maximum tenderness.
- Serve with vegetables, Dijon mustard, or horseradish sauce. Enjoy!
Notes
✔ For extra flavor, use Guinness beer instead of broth.
✔ Slice against the grain to keep the meat tender.
✔ Let the corned beef rest before cutting—it keeps it juicy!
✔ Don’t cook the vegetables with the beef—they’ll get too soft. Instead, cook them after. Details:
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 1 hour 45 minutes
Yield: 6 servings
Category: Main Dish
Method: Pressure Cooking
Cuisine: Irish, American
Diet: Gluten-Free, Keto-Friendly
Keywords:
Instant Pot corned beef, pressure cooker corned beef, corned beef brisket, easy corned beef recipe, tender corned beef, St. Patrick’s Day recipe, corned beef and cabbage, keto corned beef, one-pot corned beef recipe Nutrition (Per Serving):
Serving Size: 6 oz corned beef + vegetables
Calories: 430 kcal
Sugar: 3g
Sodium: 1250mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 35g
Cholesterol: 95mg