Corned Beef. It's as much of a St. Patrick's Day staple as green beer. But tender, sliced corned beef often takes hours upon hours to make. Who has time for that, especially if you own an Instant Pot? Make perfect corned beef in under two hours with this recipe for Instant Pot (affiliate) Corned Beef.
What is Instant Pot Corned Beef?
Contrary to what you may think, corned beef actually gets its name from "corns" of salt that is used to cure a beef brisket. And as with any brisket, it's a long, slow process to break down the tough tendons. For years, people have gone the slow cooker route, taking all day long for a brisket that falls apart at first glance.
Here, we're bypassing that all-day route for a pressure cooked version that cooks it in a quarter of the time. So, delicious? Check. Time saving? Check. That's what I'm talking about!
Why I love Instant Pot Corned Beef
Corned beef is my favorite St. Patrick's Day recipe. My preference is for a nice, sliceable brisket. I'm also a fan of doing it in a quarter of the time. A few easy steps and a couple of hours is all that stands between you and perfectly cooked corned beef. Finish it with some awesome traditional veggies like cabbage and potato wedges for Irish stew perfection!
When to make Instant Pot Corned Beef
St. Patrick's Day, of course! The best part of this recipe is how low maintenance it is. Simply drop it in the Instant Pot (affiliate), set the timer and pop a couple of Guinesses while you wait.
Of course, it's good any other time of the year, too, but there's few days better than March 17 for this Irish favorite!
Let's make Instant Pot Corned Beef
Getting Started
Store bought corned beef is hella-salty. To counteract that, place your corned beef in a large bowl and submerge in water for 24 hours.
Begin cooking two hours prior to serving by turning Instant Pot (affiliate) to "Saute->More". Cut an onion in half and slice into half-moons. When Instant Pot (affiliate) display reads "Hot", add 1 tbsp olive oil and allow 30 seconds to heat. Add onions and stir in. Season lightly with salt and pepper. Cook until lightly browned, about 3 minutes. Add ½ cup of beer to Instant Pot (affiliate). When it simmers, use the spatula to scrape up any fond that's now on the bottom of the pot. Turn Instant Pot (affiliate) to "Keep Warm".
Pressure Cook
Pour in remaining beer, pickling spices and a half cup of beef broth. Top onions with trivet (affiliate)/rack. Remove corned beef from water bowl and place on top of trivet (affiliate), with the fatty side of the corned beef facing up.
With vent set to "venting", close and twist lid to Instant Pot (affiliate). When Instant Pot (affiliate) chimes, twist vent to "sealing". Set Instant Pot (affiliate) to Manual->High Pressure with timer at 85 minutes.
Potato Wedges
While Instant Pot (affiliate) is coming to pressure, peel your potatoes and cut into equally sized wedges. Place cut potatoes in a bowl of cold water and let let sit covered for for 30 minutes. This will remove excess starch from the potatoes and help to make them nice and crispy.
Preheat oven to 400°. Remove potato wedges from bowl and pat dry with a paper towel. Add potatoes to a mixing bowl (affiliate) and toss with garlic powder. Place your potatoes onto a greased pan and spread out evenly. Place pan in center of preheated oven. Cook potatoes until golden brown on the outside and fork tender on the inside, about 40 minutes. Remove potatoes from oven and place in bowl. Toss with parmesan cheese and parsley and a dash of olive oil.
Sauteed Cabbage
Heat 1 tbsp olive oil to a large skillet and heat over medium high heat. Add thinly sliced cabbage and garlic to pan and cook until lightly softened, about 3 minutes. Pour in ½ cup of water and cook for 5 more minutes or until cabbage is wilted and tender. Season with salt and pepper and keep warm.
Finish Corned Beef
When timer has gone off on corned beef, allow to naturally release for 15 minutes. Release remaining pressure (if any) and twist off lid. Remove corned beef brisket to a pan and tent with foil. Let rest 10 minutes.
Plate and Serve!
Slice corned beef brisket against the grain in about ¼ inch wide slices (about the width of a #2 pencil). Spoon onions from instant pot (affiliate) using a slotted spoon and spoon over top of brisket. Serve with potato wedges and cabbage alongside.
Instant Pot Corned Beef Dinner
- Total Time: 120 minutes
- Yield: 7 people 1x
Description
Corned beef is my favorite St. Patrick's Day recipe. My preference is for a nice, sliceable brisket. I'm also a fan of doing it in a quarter of the time. A few easy steps and a couple of hours is all that stands between you and perfectly cooked corned beef. Finish it with some awesome traditional veggies like carrots, cabbage and potatoes for Irish stew perfection!
Ingredients
Equipment
- Instant Pot (affiliate) with trivet (affiliate)
- Baking Sheet
- Large sauce pan
- Mixing bowl (affiliate)
- Large bowl
Ingredients
- 5 lb corned beef brisket
- 3 russet potatoes
- 1 tsp garlic powder
- 1 tbsp grated parmesan
- 1 tsp dried parsley
- 1 head red cabbage
- 2 tbsp olive oil
- 2 yellow onions (sliced)
- 1 12 oz stout beer
- ½ cup unsalted beef stock
Instructions
Get Started
- Place your corned beef in a large bowl and submerge in water for 24 hours.
- Begin cooking two hours prior to serving by turning Instant Pot (affiliate) to "Saute->More". Cut an onion in half and slice into half-moons. When Instant Pot (affiliate) display reads "Hot", add 1 tbsp olive oil and allow 30 seconds to heat. Add onions and stir in. Season lightly with salt and pepper. Cook until lightly browned, about 3 minutes.
- Add ½ cup of beer to Instant Pot (affiliate). When it simmers, use a spatula to scrape up any fond that's now on the bottom of the pot. Turn Instant Pot (affiliate) to "Keep Warm".
- Pour in remaining beer, pickling spices and a half cup of beef broth. Top onions with trivet (affiliate)/rack. Remove corned beef from water bowl and place on top of trivet (affiliate), with the fatty side of the corned beef facing up. Close lid and set Instant Pot (affiliate) to Manual->High Pressure with timer at 85 minutes.
Potato Wedges
- While Instant Pot (affiliate) is coming to pressure, peel your potatoes and cut into equally sized wedges. Place cut potatoes in a bowl of cold water and let let sit covered for for 30 minutes.
- Preheat oven to 400°. Remove potato wedges from bowl and pat dry with a paper towel. Add potatoes to a mixing bowl (affiliate) and toss with garlic powder. Place your potatoes onto a greased pan and spread out evenly. Place pan in center of preheated oven. Cook potatoes until golden brown on the outside and fork tender on the inside, about 40 minutes.
- When done, remove potatoes from oven and place in bowl. Toss with parmesan cheese and parsley and a dash of olive oil.
Sauteed Cabbage
- Add 1 tbsp olive oil to a large skillet and heat over medium high heat. Add thinly sliced cabbage and garlic to pan and cook until slightly softened, about 3 minutes. Add ½ cup of water and cook for 5 more minutes or until cabbage is wilted and tender. Season with salt and pepper and keep warm.
Finish and Serve!
- When timer has gone off on corned beef, allow to naturally release for 15 minutes. Release remaining pressure (if any) and twist off lid. Remove corned beef brisket to a pan and tent with foil. Let rest 10 minutes.
- Slice corned beef brisket against the grain in about ¼ inch wide slices (about the width of a #2 pencil). Spoon onions from instant pot (affiliate) using a slotted spoon and spoon over top of brisket. Serve with potato wedges and cabbage alongside.
- Prep Time: 5 minutes
- Cook Time: 115 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Irish, St. Patrick's Day
Nutrition
- Serving Size: 1 plate
- Calories: 791
- Sugar: 4g
- Sodium: 0
- Fat: 40g
- Saturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 21g
Keywords: Irish Recipes, Instant Pot, Corned Beef