Instant Pot Corned Beef – Can I just admit something? Corned beef used to intimidate me. Growing up, it was always this big, mysterious dish my grandma made for special occasions. She’d spend hours tending to it, and honestly, I never even thought about trying to make it myself. It seemed like one of those recipes you either inherited or just didn’t mess with.
Then, a few years ago, my husband casually mentioned how much he missed his mom’s corned beef. Cue the panic. I didn’t want to disappoint, but I also didn’t have hours to babysit a pot. Enter the Instant Pot—my culinary lifesaver.
I remember that first attempt vividly. I was skeptical, hovering near the kitchen like the Instant Pot might explode (I still do that sometimes). When the timer beeped and I pulled out the corned beef, I couldn’t believe how tender and flavorful it was. The beer and garlic combo? Next level. My husband took one bite, smiled, and said, “This is better than Mom’s.” I mean, come on—that’s a win.
Why You’ll Love This Instant Pot Corned Beef Recipe?
Let me tell you why this recipe is a keeper:
- It’s FAST: Okay, maybe not fast fast—it still takes about two hours—but compared to traditional corned beef? It’s basically lightning speed.
- Full of Flavor: Beer, garlic, and that spice packet work some kind of magic together. It’s savory, rich, and totally satisfying.
- Perfectly Tender: No more dry, chewy brisket. The Instant Pot guarantees melt-in-your-mouth results every single time.
- One-Pot Wonder: You can cook the veggies right in the same pot. Fewer dishes = happier me.
- Foolproof: Seriously, you can’t mess this up. And trust me, I’ve tried to mess up a lot of recipes.
A Little About Corned Beef Brisket
Corned beef brisket is a flavorful, cured meat that has tantalized taste buds for generations. Originating as a preservation technique, corned beef involves curing beef in a salty brine. This method not only extends the meat’s shelf life but also imbues it with a distinctive flavor, reminiscent of pickles, thanks to the similar brining process.
Ingredient Notes:
Let’s break it down. These ingredients might seem simple, but together? They’re unstoppable.
- Corned Beef Brisket: The star. Look for one with the spice packet included—it’s small but mighty.
- Beer: Adds depth and a subtle richness to the cooking liquid. A lager or stout works great. Don’t drink beer? No problem—beef broth has your back.
- Garlic: Freshly minced is the way to go. It brings warmth and balances out the saltiness of the brisket.
- Water: Simple but essential. It helps create steam and keeps everything juicy.
- Spice Packet: That little pouch of magic that comes with the brisket. It’s got mustard seeds, coriander, and other goodies that make the flavor pop.
Pro Tip: Don’t toss the cooking liquid. It’s basically liquid gold for cooking your veggies or even making a gravy.
How To Make Instant Pot Corned Beef?
Ready to make the best Instant Pot Corned Beef of your life? Here’s how:
- Get Your Ingredients Together:
Trust me, it’s worth taking a few minutes to gather everything before you start. It’s way less stressful than digging through your pantry mid-recipe. - Mix the Liquids:
Pour the water and beer into your Instant Pot. Stir in the garlic. It smells amazing already, doesn’t it? - Set Up the Pot:
Place the trivet inside the Instant Pot, then lay the corned beef brisket on top. Sprinkle the spice packet evenly over the meat. Go ahead and pat yourself on the back—you’re basically a chef now. - Cook the Beef:
Close the lid and make sure the valve is set to “sealing.” Choose high pressure and set the timer for 90 minutes. This is when the Instant Pot does its magic, and you can sit back (or panic-scroll your phone like I do). - Release the Pressure:
Once it’s done, carefully use the quick-release method. Be prepared—it’s loud and steamy, but totally worth it. - Rest the Beef:
Transfer the brisket to a baking sheet or cutting board, cover it with foil, and let it rest for 10–15 minutes. This step is crucial—it gives the juices time to settle so every bite is tender and flavorful. - Optional Veggies:
While the beef rests, toss some baby carrots, potatoes, and cabbage into the Instant Pot. Cook on high pressure for 3–5 minutes, and voilà—perfectly cooked sides. - Slice and Serve:
Slice the corned beef against the grain, pile it onto a platter with those veggies, and watch as everyone digs in.
Storage Options:
Corned beef leftovers are the best. Here’s how to keep them fresh:
- Refrigerate: Store sliced corned beef in an airtight container for up to 4 days. Keep the cooking liquid, too—it’s great for reheating.
- Freeze: Wrap the brisket tightly in plastic wrap, then place it in a freezer-safe bag or container. It’ll last up to 3 months. Thaw overnight in the fridge before reheating.
To reheat, warm slices gently in a skillet with a splash of the cooking liquid to keep them moist.
Got Leftovers? Let’s Get Creative!
Leftover corned beef—if you’re lucky enough to have some—is like striking gold in your fridge. I mean, who doesn’t love turning last night’s dinner into something totally new and exciting? Personally, I get way too excited about leftovers (is that weird?), especially when it’s corned beef. There’s just so much you can do with it! Let me share a few of my favorite ideas—maybe they’ll inspire your next kitchen experiment.
Corned Beef Hash: Let’s start with the classic. There’s nothing like waking up on a lazy Sunday, grabbing a skillet, and frying up crispy potatoes, caramelized onions, and those juicy chunks of corned beef. Oh, and if you throw a fried egg on top? Instant brunch goals. Honestly, sometimes I make extra corned beef just to have an excuse to whip up this hash.
Reuben Sandwiches: If you’ve never had a Reuben, we need to fix that. Picture this: layers of corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing, all between slices of toasted rye bread. It’s messy in the best way, and so worth it. Pro tip: don’t skimp on the sauerkraut—it’s what makes the whole thing pop.
Corned Beef Tacos: Okay, hear me out—tacos. Shred up your leftover corned beef, pile it into a tortilla, and top it with some crunchy slaw, a drizzle of spicy mayo, and maybe a squeeze of lime. It’s like your taco went on a little Irish getaway. Sounds fun, right?
Cozy Corned Beef Soup: When the weather gets chilly, this soup is a lifesaver. Toss your corned beef into a pot with some broth, potatoes, carrots, and cabbage, and let it simmer. The whole house ends up smelling amazing, and it’s one of those meals that feels like a warm hug in a bowl.
Corned Beef Fried Rice: This one’s a little out there, but it’s so good. Chop up your corned beef and toss it in a hot pan with leftover rice, soy sauce, green onions, and maybe a splash of sesame oil. It’s salty, savory, and kind of addictive. Plus, it’s a great way to use up whatever’s hanging out in your fridge.
Variations and Substitutions:
Feel free to get creative—this recipe can handle it:
Want To Save This Recipe?
- No Beer? No Problem: Swap it for beef broth or even apple cider for a slightly sweet twist.
- Add Herbs: Toss in fresh thyme or rosemary for a herby flavor boost.
- Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Low-Sodium Tip: Rinse the brisket before cooking to cut down on saltiness. Corned beef is already cured in a salty brine, so there’s no need to add extra salt. This simple step helps remove some of the excess salt that can make the dish overly salty.
- Extra Salt Reduction Step: If you prefer your corned beef with even less salt, try this additional method. Place the rinsed brisket in a pot of water and bring it to a quick boil. As soon as it starts boiling, remove the brisket. This process helps extract even more salt, ensuring a milder flavor while maintaining the meat’s tenderness.
What to Serve with Instant Pot Corned Beef?
This corned beef is a showstopper on its own, but the right sides make it even better:
- Mashed Potatoes: Creamy, buttery, and the perfect partner for all that rich beef.
- Roasted Veggies: Carrots, Brussels sprouts, or parsnips add a sweet, earthy balance.
- Irish Soda Bread: Slightly sweet and perfect for soaking up any leftover juices.
- Cabbage Slaw: A crisp, tangy slaw lightens up the meal beautifully.
Can Corned Beef Be Made in a Slow Cooker?
Oh, totally—you can absolutely make corned beef in a slow cooker. And honestly? It’s kind of a game-changer. I mean, who doesn’t love a meal that basically cooks itself while you’re off doing literally anything else? Plus, there’s something so satisfying about lifting the lid after hours of waiting and seeing that perfectly tender brisket. Chef’s kiss.
Let me tell you about the first time I tried it. I was juggling about ten things that day (because, of course, why not?), and the Instant Pot was already in use for another recipe. I panicked for about five minutes before realizing, “Wait, I have a slow cooker!” It felt like I’d rediscovered fire or something. I threw everything in, crossed my fingers, and hoped for the best. When I finally carved into it, I was shocked. It was just as good—maybe even better—than my usual method. Like, why hadn’t I tried this sooner?
So, here’s how you can make it happen:
- Start with the basics. Pop the corned beef (fat side up!) into your slow cooker and sprinkle that spice packet over the top. Easy, right?
- Add your liquids. Beer works great—lager or stout is my go-to. Not a beer fan? No judgment! Beef broth does the job just as well.
- Low and slow magic. Set it on low for 8–10 hours (or high for 4–5 hours if you’re in a hurry). The secret? Don’t peek too much! Let it do its thing.
- Veggies, anyone? If you’re into the whole one-pot meal idea, toss in carrots, potatoes, and cabbage during the last 1–2 hours on low. They soak up all those amazing flavors and turn out chef’s kiss perfect.
Why Bother with a Slow Cooker?
Honestly, if you’ve got a busy day ahead—or just don’t feel like hovering in the kitchen—it’s the best. It’s hands-off, forgiving, and gives the beef time to soak up all that beer (or broth) goodness. Plus, the smell? Your house will smell like a cozy Irish pub. Who doesn’t want that?
And hey, if you’re someone who likes to tweak recipes, this is your moment to shine. Maybe you add extra garlic, throw in some thyme, or even try apple cider instead of beer (I did once—it’s…interesting).
So, what do you think? Does the slow cooker sound like your style, or are you sticking to the Instant Pot? Either way, I’d love to hear how it turns out—especially if you throw your own spin on it
Frequently Asked Questions:
Can I cook veggies with the corned beef?
Absolutely! Just add them during the last 3–5 minutes of cooking to avoid mushy veggies.
What’s the best beer for this recipe?
A lager or stout works well, but honestly, use what you like. If you’re not into beer, beef broth is a great alternative.
How do I know when the corned beef is done?
It should be fork-tender. If you’re unsure, check the internal temperature—it should be at least 145°F.
Adjusting Cook Time for a Larger Brisket
When it comes to cooking brisket, size isn’t everything—but thickness is. The key factor that impacts cooking time isn’t the weight of the brisket, but rather its thickness. If you’re comparing various briskets at your local butcher or supermarket, you’ll often find that while some briskets might be longer, their thickness remains consistent. This uniformity means that the cooking time won’t necessarily change just because the brisket weighs more.
For instance, if you’re using a pressure cooker, a thickness that stays constant across different weights will generally require the same cooking time. As a rule of thumb, a brisket that has a similar thickness to one you’ve cooked before should be ready in about the same duration.
Here’s a quick guide to help:
- Consistent Thickness: Same cook time.
- Increased Thickness: Add more time.
- Thin Cuts: Reduce time.
Remember, always check for tenderness rather than strictly relying on the clock, as every cut of meat can have its own quirks.
Ready to tackle corned beef in the Instant Pot? I promise it’s easier (and tastier) than you think. Let me know how it turns out—I’d love to hear your tweaks and ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Instant Pot Corned Beef
Ingredients
- 2 cups water
- 1 12-ounce can or bottle of beer (lager or stout recommended)
- 4 cloves garlic minced
- 1 3-pound corned beef brisket with spice packet
Instructions
Prepare Ingredients:
- Begin by gathering all necessary ingredients. Ensure the garlic is minced, and the corned beef is unwrapped and ready for use.
Combine Liquids:
- Pour the water and beer into the Instant Pot. Stir in the minced garlic, ensuring it is evenly distributed within the liquid.
Place the Brisket:
- Insert the trivet into the Instant Pot. Position the corned beef brisket on top of the trivet, and sprinkle the spice packet contents evenly over the brisket.
Pressure Cook:
- Close the Instant Pot lid securely and set the valve to the “sealing” position. Select the high-pressure cooking mode and set the timer for 90 minutes. Allow approximately 10 minutes for the pressure to build before cooking begins.
Release Pressure:
- Once the cooking cycle is complete, carefully perform a quick pressure release according to the manufacturer’s instructions. This process should take about 5 minutes.
Rest the Meat:
- Transfer the cooked brisket to a baking sheet or cutting board. Cover it with aluminum foil and let it rest for 10 to 15 minutes. Resting allows the juices to redistribute, ensuring maximum tenderness.
Optional Vegetable Preparation:
- While the meat is resting, you may choose to cook vegetables in the Instant Pot. Add baby carrots, quartered potatoes, and cabbage wedges to the cooking liquid. Cook on high pressure for 3–5 minutes for perfectly tender sides.
Serve:
- Slice the rested corned beef brisket against the grain for optimal tenderness. Serve hot with optional cooked vegetables and enjoy.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
