Tender Instant Pot Corned Beef: Flavorful & Simple (Print Version)

Enjoy tender, flavorful Instant Pot Corned Beef with minimal fuss. My personal recipe makes a classic dish easy, perfect for any weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 100 Minutes minutes
Total Time: 115 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Players

01 - 3-4 lb corned beef brisket (flat cut)
02 - 4 cups beef broth (low sodium)

→ Flavor Builders

03 - 1 pickling spice packet (usually comes with the brisket)
04 - 2-3 bay leaves
05 - 1 tsp whole black peppercorns

→ Veggies for the Pot

06 - 1 small head of cabbage, quartered
07 - 4-5 large carrots, peeled and cut into 2-inch chunks
08 - 1.5 lbs small potatoes (Yukon Gold or red), quartered

→ Finishing Touches

09 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - Okay, first things first, pull that corned beef brisket out of its packaging. You'll want to give it a good rinse under cold water. This helps wash off any excess salt from the curing process, which can make your final dish too salty if you skip it. Pat it dry with paper towels. Honestly, I always forget this step and have to go back and do it, but it really does make a difference in the overall saltiness of your Instant Pot Corned Beef. You want savory, not a salt lick!
02 - Now, grab your Instant Pot. Place the trivet inside the inner pot. This is important because it keeps the brisket slightly elevated from the liquid, allowing it to cook more evenly and preventing it from sticking. Pour in the beef broth. Then, carefully place the rinsed corned beef brisket on top of the trivet. I've tried just putting it directly in the liquid once, and while it cooked, it just didn't feel right. The trivet helps circulate the heat better, trust me.
03 - Next up, it’s spice time! Open that little pickling spice packet that came with your corned beef and sprinkle the contents over the brisket. Don't be shy! Toss in those bay leaves – I usually tuck them around the edges – and scatter the whole black peppercorns. This is where the magic starts to happen, creating that incredible aroma. Seal the Instant Pot lid, making sure the vent is set to 'Sealing.' You'll hear that little click, and you're good to go!
04 - Select the 'Manual' or 'Pressure Cook' setting on your Instant Pot. Set the cooking time for 90 minutes on high pressure. Yes, 90 minutes! It sounds like a lot, but for a tender Instant Pot Corned Beef, it's worth it. Once the cooking cycle is complete, let the pressure release naturally for at least 15 minutes. This natural release is crucial for tender meat; don't rush it, or you'll end up with tough brisket, which I've done before, oops!
05 - After the natural release, manually release any remaining pressure. Carefully remove the lid. Take out the corned beef and place it on a cutting board, tented with foil to keep it warm. Now, add your quartered cabbage, chunky carrots, and potatoes to the liquid in the Instant Pot. Give it a gentle stir. Reseal the lid, making sure the vent is set to 'Sealing.' Cook on 'Manual' or 'Pressure Cook' for 3-5 minutes on high pressure, depending on how tender you like your veggies. I usually go for 4 minutes.
06 - Once the veggies are done, do a quick release of the pressure. Carefully remove the lid. Slice the Instant Pot Corned Beef against the grain – this is key for tenderness! Arrange the sliced corned beef on a platter with the cooked cabbage, carrots, and potatoes. Ladle a little of that delicious cooking liquid over everything. Garnish with fresh chopped parsley, if you're feeling fancy. The whole dish should look vibrant, smell amazing, and taste like pure comfort. Enjoy your homemade Instant Pot Corned Beef!

# Notes:

01 - Always slice corned beef against the grain for the most tender bites, trust me!
02 - Leftovers are fantastic for sandwiches or hash; store with a splash of broth to keep it moist.
03 - Adding a splash of dark beer or Guinness to the broth adds a lovely depth of flavor.
04 - Don't skip the natural pressure release step; it's key for a perfectly tender brisket.

# Tools You'll Need:

01 - Instant Pot (6-quart or larger)
02 - Cutting board
03 - Sharp knife

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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