Corned Beef Dinner is my favorite thing to make in the Instant Pot. It is super tender and flavorful – the best corned beef ever! Start to finish it takes just two hours and comes out perfectly every time.
There is a lot of hype about the Instant Pot brand of pressure cookers so I got one a few months back and have been trying all sorts of different things in it. While some recipes I experimented with were pretty blah, corned beef blew me away!
The pressure cooker made the most tender corned beef we have ever eaten. It was so moist and succulent and the flavor was amazing. Because the vegetables need to cook for a short time and the meat needs to cook for a long time I thought it might be annoying to go through two cycles.
However, it turned out it was very easy to cook the meat and then use the flavorful broth to cook the vegetables. Usually when we eat corned beef I spread butter on my vegetables but the pressure cooker made them so full of corned beef flavor I could not imagine ruining it with butter. If you know how much I love butter you will know this is just about crazy talk…
I loved that the corned beef cooked itself without any fuss or stirring. And having dinner ready in two hours was amazing! It was so good we had to cook another just a few weeks later.
After you cook something like corned beef that is strongly flavored make sure to clean your pressure cooker well. You should remove the ring and clean it too. Storing the lid upside down on the pressure cooker with the ring removed will also help to get good air circulation and make sure lingering odors dissipate.
I also have a great recipe for making corned beef on the stove if you prefer.
Tools In This Post: You can use any pressure cooker for this recipe but I have included instructions specific to the Instant Pot brand pressure cooker. Most families find this 6 quart to be perfect. I have the 8 quart.
Putting the spices in an extra large tea strainer like this one keeps them from getting into everything. I think it is the easiest way to cook Corned Beef.
Leftover Corned Beef makes great sandwiches or hash (a personal favorite).
BBQ Season is almost here. Get ready to blow everybody away with my great Hamburger tips and tricks!
- 1 Corned Beef Brisket with juices, 3-4 pounds (flat cut preferred)
- 3 cups water
- 1 Tbsp. butter
- 1 cinnamon stick
- ¼ cup pickling spice
- 9-12 small red or white potatoes
- 5 carrots
- 1 green cabbage
- Put the corned beef into your Instant Pot with the fat side up. Add the water, butter and cinnamon stick.
- Place the pickling spice into a large tea strainer and submerge in the water next to the beef.
- Put the lid on the Instant Pot in the locked position. Make sure your vent is set to “sealing”.
- Select “Manual setting” and then “+” to increase the cooking time to 60 minutes on High Pressure. The display will show “on” after a few seconds and then the pot is coming up to pressure. Eventually the display will start counting down showing you how much time is left.
- When the pot is done cooking flip the vent to the “venting” position to do a quick release. While the steam is escaping, wash the potatoes. Larger potatoes can be cut into halves or quarters. Peel if desired (I don’t.)
- Peel the carrots and cut into 1” chunks. Remove any outer leaves of the cabbage that are damaged and slice the cabbage into 8 wedges.
- When the release is done, open the pot and use a tongs or spatula to remove the beef and set it on a serving plate. Tent loosely with tin foil.
- Remove the strainer of spices (used spices can now be discarded).
- Place the potatoes and carrots into the juice that remains in the pot. Arrange the cabbage wedges over the top.
- Place the lid back unto the Instant Pot in the locked position and flip the vent back to the “sealing” position.
- Press “Manual” and “+” to increase cooking time to 5 minutes on High Pressure. The display will show “on” after a few seconds and then the pot is coming up to pressure. Eventually the display will start counting down showing you how much time is left.
- When the cooking time is up, flip the vent to “venting” position to do a quick release of the steam.
- Serve the vegetables with sliced corned beef. The leftover broth can be spooned over, saved for soup, or used as a hot drink.
This recipe is participating in Weekend Potluck!
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