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Instant Pot Corned Beef Dinner Recipe NerdChefs

Instant Pot Corned Beef Dinner

  • Author: Mike
  • Total Time: 120 minutes
  • Yield: 7 people 1x


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!





  • 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
  • 1/2 cup unsalted beef stock


Get Started

  1. Place your corned beef in a large bowl and submerge in water for 24 hours.
  2. 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.
  3. Add 1/2 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".
  4. 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

  1. 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.
  2. 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.
  3. When done, remove potatoes from oven and place in bowl. Toss with parmesan cheese and parsley and a dash of olive oil.

Sauteed Cabbage

  1. 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 1/2 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!

  1. 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.
  2. Slice corned beef brisket against the grain in about 1/4 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


  • 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

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