Since I obtained my Instant Pot, I’ve been having a good time modifying and testing a number of my classic recipes inside it. Mainly to observe how the outcomes differ utilizing the pressure cooker functions. To be honest, I’ve discovered that I actually do prefer some dishes cooked with the classic processes. Like I’ve said earlier, I do not think my emotions will ever go away from its devotion to slow braising within my Dutch oven!

Oftentimes, though, the meals which have come out from my pressure cooker are just like the ones from the pressure cooker, really enjoyed as their slowly-cooked counterparts. Plus, there is the convenience of not having observed a pot for 3 – 4 hours on your stove or in the oven. Years before our Corned Beef and Cabbage dinner has certainly been one of those.

Adjusting my beer-braised corned beef for the Instant Pot Corn Beef recipe was among the first things I thought off when I purchased it. We were not disappointed at all! The pressure cooker corned beef, with aroma-filled pickling spices and beer, was in the same way juicy, tender, and filled with flavors, just as when I cook it in my Dutch oven.

Instant Pot Corned Beef Notes

As with many of the classic recipes I’ve used for the Instant Pot, I’ve discovered that I wanted spicier but less liquid than when I cooked corned beef using a stove or in my Dutch oven. I used twice as many pickling spices, from 1 Tbsp to 2 to infuse within the brisket, and only needed 4 cups of liquid in total, when compared with 5-6.

I wouldn’t advise making Instant Pot Corned Beef with the minimum liquid required for the unit (about 1 to 1-1/2 cups). Corned beef may be a bit saltier, and by not adding enough liquid to attain to the sides of the brisket, you won’t pull enough of the salt from the meat throughout the cooking faze.

How Long Does it Take to cook Instant Pot Corned Beef Easy Recipe?

Instant Pot corned beef saves about one hour of your time when compared with braising in the Dutch oven. Compared to the crockpot corned beef recipe, which could take as much as 8 hours, it’s really quicker.

With a four-pound corned beef, I love the texture of the meat better when cooked on high pressure for 80-85 min, with a 20-min release. This meat was so tender but nonetheless sliceable with no falling apart. You can add about 15 minutes to the cooking process for the Instant Pot to heat up to pressure, the Instant Pot corned beef takes about 2 hours in total. My recipe is pretty much always for beef of 4 pounds to make sure I have leftovers for sandwiches, and hash with corned beef, however if you make a smaller brisket, it will probably require less cooking time. For Instant Pot 70 min is recommended at high pressure for 2-pound briskets by having a shortened natural release.

Veggies for a Pressure Cooker Corned Beef Dinner

Adding in veggies like, carrots, potatoes and cabbage to your Instant Pot corned beef meal is really the easiest part. I prefer to strain the cooking liquid right after I take away the corned beef from the pot. Also, get rid of the pickling spices and solid parts. After that, I simply add a portion of the strained liquid back in the pot with the veggies and cook on high pressure for less than 5 minutes, with releasing manually.

I really like and enjoy the flavor that the pressure cooker is infusing into the vegetables from the beer-cooking liquid. Usually, I don’t get that stoked up about boiled cabbage wedges or steaming it, but I truly enjoy the flavors of it.

How to serve Instant Pot Corned Beef

Once the corned beef is out of the Instant Pot, I prefer to put it in a plate with a little bit of the saved cooking juices and cover it with foil to help keep the meat juicy and hot. After you’re ready to serve, slice the brisket against the grain to slices that are 1/4-inch to 1/8.   

If you have a substantial fat cap on your corned beef, you should trim it off or eliminate it totally before slicing it. Of course, this is totally according to your personal preference. I prefer to serve the brisket with just a bit of fat on my beef. While serving, spoon a bit of the strained cooked juices on the sliced corned beef on the plate. And serve your visitors with mustard (whole grain) on the side. Also, you can sprinkle the veggies with the fresh parsley (chopped) for a bit of freshness and color, and occasionally, treat them with a light drizzle of melted butter.

Ingredients

• 1 sliced yellow onion
• 4 cloves of garlic
• 2 Tbsp of pickling spice
• 2/5 cups of water
• 4 pounds of corned beef brisket
• 12 oz of lager-style beer
• 1 pound of small potatoes
• head of cabbage
• 1 pound of baby carrots
• 1 Tbsp of chopped parsley (fresh)
• 2 Tbsp of unsalted butter
• Whole grain mustard

How to make Instant Pot Corned Beef

• Mix garlic, onion, pickling spices, and water inside of an Instant Pot (6-quart).
• Put the corned beef, so that it’s fat side is up, on top of the onions.
• Pour the lager-style beer over the beef.
• Close the lid and set the system to high pressure for about 85-90 minutes (according to your preference).
• Allow the pressure to release naturally for around 20 min, then manually release the rest of the pressure.
• Take away the corned beef and put it on a dish or perhaps a cutting board, and spoon a little bit of the cooking liquid on the top. Seal using foil to help keep warm.
• Discard the solids by straining the cooking liquid.
• Strain cooking liquid and discard solids. Put back 1 and half cups of liquid to your Instant Pot and add carrots, potatoes and cabbage. (Save the rest of the cooking liquid for later.)
• Close the lid and set the system to high pressure for 3-5 min, in regards on how soft you prefer your vegetables. Quick pressure release.
• Take the corn beef and slice it against the grain.
• Slice corned beef against the grain. Spoon a bit of the previously saved cooking liquid over the corned beef slices in your plate.
• Sprinkle with parsley on the veggies, and drizzle with some melted butter if you like. You can serve corned beef with whole-grain mustard. Enjoy!