Description
This corned beef Instant Pot recipe is quick, foolproof, and always juicy. Perfect for feeding a crowd or prepping ahead for the week.
Ingredients
1 (3 lb) corned beef brisket with spice packet
4 cloves garlic, smashed
2 cups water
12 oz dark beer (or beef broth or apple cider)
1 lb red potatoes, quartered
4 carrots, peeled and cut into chunks
1/2 head green cabbage, cut into wedges
Instructions
1. Place trivet in Instant Pot and pour in water, beer, and garlic.
2. Place corned beef on trivet, fat side up, and sprinkle with seasoning packet.
3. Seal the lid and set to high pressure for 90 minutes.
4. When cooking is complete, perform a quick release.
5. Remove corned beef and let rest under foil for 10–15 minutes.
6. Add potatoes, carrots, and cabbage to the broth in the pot.
7. Set to high pressure for 5 minutes, then quick release.
8. Slice beef against the grain and serve with vegetables.
Notes
Use 20 minutes per pound for a larger brisket.
Substitute beer with beef broth or apple cider if preferred.
Leftovers are great in hash or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 95 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American, Irish
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 1250mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg