Ingredients

• 1 large yellow onion, sliced

• 4 cloves garlic, smashed

• 2 Tbsp pickling spice

• 2 ½ cups water

• 4 lbs corned beef brisket (with spice packet, if included)

• 12 oz lager-style beer

• 1 lb small potatoes (red or gold)

• 1 small head green cabbage, cut into wedges

• 1 lb baby carrots

• 1 Tbsp fresh parsley, chopped

• 2 Tbsp unsalted butter, melted (optional)

• Whole-grain mustard, for serving

Instructions

1. Prepare the Base

1. Add onion, garlic, pickling spice, and water to a 6-quart Instant Pot.

2. Place the corned beef on top of the onions, fat side up.

3. Pour beer over the beef. If your corned beef comes with a spice packet, you can sprinkle that on top as well for extra flavor.

2. Cook the Corned Beef

1. Close and seal the Instant Pot lid.

2. Cook on High Pressure for 85–90 minutes depending on desired tenderness.

3. Let the pressure release naturally for 20 minutes, then manually release the remaining pressure.

4. Transfer the corned beef to a cutting board or dish, spoon a little cooking liquid over it, and cover loosely with foil to keep warm.

3. Cook the Vegetables

1. Strain the cooking liquid to remove solids, reserving the broth.

2. Return 1 ½ cups of the broth to the Instant Pot.

3. Add the potatoes, carrots, and cabbage wedges.

4. Close and cook on High Pressure for 3–5 minutes (3 minutes for firmer vegetables, 5 for softer).

5. Quickly release the pressure when done.

4. Slice & Serve

1. Slice the corned beef against the grain into thin slices.

2. Arrange on a platter with the cooked vegetables.

3. Drizzle vegetables with melted butter if desired, sprinkle with parsley, and serve with whole-grain mustard on the side.

Tips for the Best Instant Pot Corned Beef

• Beer Choice: A mild lager works best, adding flavor without overpowering the beef. You can replace it with more water or broth if you prefer alcohol-free.

• Even Cooking: Keep the brisket fat side up so the fat bastes the meat as it cooks.

• Make Ahead: Corned beef can be cooked a day ahead, refrigerated in the cooking liquid, and reheated the next day for even better flavor.

• Leftovers: Use leftover corned beef for Reuben sandwiches or corned beef hash.

Canning & Storage Tips

While Instant Pot corned beef is best enjoyed fresh, it can also be preserved for later use through pressure canning. This is especially handy if you want to prepare larger batches or take advantage of seasonal sales on brisket.

• Pressure Canning Only – Corned beef and vegetables are low-acid foods and must be preserved in a pressure canner (not a water bath) to be shelf-stable.

• Broth Matters – Use the strained cooking liquid as the packing broth, making sure it’s hot when added to jars.

• Vegetable Note – Potatoes and carrots hold up fairly well to canning, but cabbage can become soft and lose some texture; some prefer to add fresh cabbage when reheating.

• Storage Life – Properly canned, it can last 1–2 years in a cool, dark pantry. For best flavor and texture, aim to use within 12 months.

• Serving from Canned – Simply reheat gently with some of the broth. You can add fresh parsley, butter, or extra seasoning right before serving to bring back that just-cooked taste.

If you don’t want to can it, you can also freeze portions in airtight containers or vacuum-sealed bags for up to 3 months.