Instant Pot Corned Beef Brisket is very easy and cooks to a juicy, tender consistency with fantastic flavor. A great vegetable trick ensures firm, cooked vegetables making an easy full dinner recipe!
Making Instant Pot Corned Beef Brisket is so easy and also tenderizes the brisket faster thanks to pressure cooking.
A special twist gives great flavor and tenderizes it further: cooking the Instant Pot Corned Beef in beer!
Though not a traditional Irish recipe to celebrate St. Patrick’s Day, it is a popular American recipe for the holiday and for good reason!
Jump to:
- What is Corned Beef Brisket?
- Ingredients in Instant Pot Corned Beef with Vegetables
- What Beer to Use for Instant Pot Corned Beef ?
- Tips for Preparing Instant Pot Corned Beef
- The Instant Pot I Use
- Love Corned Beef Brisket? Buy it Now!
- How to Make Instant Pot Corned Beef – Step by Step:
- Mind-Blowing Instant Pot Tips You Need to Know!
- More recipes you’ll love!
- Recipe
What is Corned Beef Brisket?
Corned Beef Brisket is a brine-cured beef brisket. The brining adds both flavor and makes it very pink in color.
Once cooked the corned beef has a perfect texture for slicing and eating as a main dish or thinly for sandwiches.
Corned Beef brisket is sold pre-packaged in brine with a specific seasoning packet to cook with it giving it a signature flavor.
Once cooked the Instant Pot Corned Beef Brisket has a mixture of salty, meaty, and tangy flavors thanks to the brining and cooking processes.
Ingredients in Instant Pot Corned Beef with Vegetables
The addition of vegetables make this a full meal in one pot.
The ingredient list for this recipe is short and simple:
- 2-3 pound Corned Beef Brisket
- Yellow Onion
- Garlic Cloves
- Dark Ale (recommendations below)
- 1 Seasoning Packet that comes with the corned beef
- Potatoes
- Carrots
- 6 qt Instant Pot
Please check the recipe card below for specifics.
What Beer to Use for Instant Pot Corned Beef ?
I recommend using a dark beer for this recipe. Guinness is a perfect choice.
If gluten-free: I used Green’s Gluten-Free Dubbel Dark Ale.
If Holidaily Brewing Co. gluten-free beers are available in your area, Riva Stout is a a great choice.
Note for Non-Beer Drinkers
For those of you who are not into beer, the Instant Pot Corned Beef Brisket does not come out TASTING like beer so never fear.
You also can’t get drunk from eating it.
Substitution Option: If you feel strongly about not using beer you can substitute water or chicken stock (beef stock is very strong tasting and I think will affect the end flavor of the brisket).
Tips for Preparing Instant Pot Corned Beef
Corned beef brisket is a saltier, fattier cut of meat.
When you buy it, it will have already been brined and the liquid in the package is brine as well.
The brined brisket should be thoroughly rinsed before cooking. It can also be soaked for an hour before cooking to release even more salt.
If you have a very fatty cut, you can trim the excess fat before cooking (it’s easy to trim after cooking too).
Also place the fatty side down in the Instant Pot.
I chose to cook the brisket in beer which I have found makes it more tender and flavorful.
The Instant Pot I Use
(Because you asked….) I use this Instant Pot
Love Corned Beef Brisket? Buy it Now!
With St. Patrick’s Day coming soon corned beef brisket is available in most grocery stores.
Did you know most stores do not carry it year-round?
If you love corned beef brisket, buy extra and stick it in your freezer now so you can make Instant Pot Corned Beef ANYtime!
How to Make Instant Pot Corned Beef – Step by Step:
Cooking Instant Pot Corned Beef is so easy!
Please refer to the recipe card below for detailed instructions.
- Add the rack to the insert of a 6 quart Instant Pot
- Cover the rack with onions cut into wedges and garlic.
- Place the corned beef brisket fatty side down on top of the vegetables
- Sprinkle the spices that came with the brisket on top of the corned beef.
- Pour the beer (gluten-free or regular) around the brisket in the Instant Pot.
- Seal the lid and cook the brisket at High Pressure for 90 minutes.
- Do a quick release and remove the brisket to rest.
- Add the prepared carrots and potatoes to the Instant Pot; and cook on Manual High Pressure for three minutes.
- Remove the vegetables and slice the brisket for serving!
TIP: Adding the vegetables just at the end ensures they are cooked but still firm and delicious!
Mind-Blowing Instant Pot Tips You Need to Know!
After developing Instant Pot recipes for the past few years, I’ve uncovered some unexpected, useful tips I think you’ll want to know!
Sign-Up below and I’ll tell you all my Instant Pot secrets!
No Instant Pot? No Problem!
For those who have not jumped on the Instant Pot bandwagon, this Slow Cooker Beer-Simmered Corned Beef and Vegetables recipe is also fantastic way to prepare it.
More recipes you’ll love!
Recipe
Instant Pot Corned Beef Brisket Recipe
Ingredients
- 2-3 pound Corned Beef Brisket
- 1 medium Yellow Onion peeled and cut into wedges
- 3 Garlic Cloves peeled and chopped
- 1 ½ cups (12 fluid ounces) Dark Ale (I used Green’s Gluten-Free Dubbel Dark Ale; if not gluten-free I suggest Guinness)
- 1 Seasoning Packet that comes with the corned beef
- 2 (1 pound) Potatoes peeled and cubed into 1-inch cubes
- 2 large Carrots peeled and cut into 1 ½-inch lengths
- 6 qt Instant Pot
Instructions
Cooking the Corned Beef Brisket
- Insert the rack into the Instant Pot.
- Add the onion and garlic to the 6-quart Instant Pot distributing it evenly on the bottom.
- Remove the Corned Beef Brisket from the package, reserve the spice packet and rinse the meat thoroughly.
- Place the brisket in the Instant Pot on the lift-out rack (if there is a fattier side put that facing down) on top of the onions and garlic and sprinkle the seasonings evenly on top of the brisket and around it in the pot.
- Pour in the beer around the edges of the Instant Pot (to keep the spices on the brisket in place).
- Add the lid to the Instant Pot, select MANUAL High Pressure (default pressure setting) and 90 minutes.
- When done, do a QUICK RELEASE of the pressure, remove the brisket, brush the seasoning from the top of the brisket (more difficult to remove when it has cooled) and allow to rest.
Cooking the Vegetables
- Add the potatoes (on the bottom) and carrots (on top of the potatoes) to the Instant Pot.
- Seal and select MANUAL for 3 minutes on High Pressure.
- When done do a QUICK RELEASE and remove vegetables with a slotted spoon.
To Serve
- Slice the Corned Beef across the grain and serve on a platter with the vegetables. The cooking juices may be spooned over the meat to keep it moist.
Video
Nutrition
Originally published March 2, 2017
Lisa Joy Thompson says
I’ve never cooked corn beef before. It’s one of those things I only eat if I’m at a restaurant. I may need to try this in my instant pot.
Kelly Anthony says
I love your idea of cooking this corned beef brisket in a dark beer for an even better combination of flavors.
Jacqueline Debono says
This corned beef brisket looks sensational. Such a good idea to buy extra brisket for the freezer. We also can’t find it all year round!
Kushigalu says
Love one pot meals and this looks fantastic. Can’t wait to try this weekend !
Lisalia says
Always looking for a classic St Pat’s day recipe and this is the one I’m doing this year! Looks so delicious and especially easy with my new instant pot (from Christmas… loving that tool)!
Heather says
Love this Instant Pot version of corned beef! Making this for St. Patrick’s Day this year. Yum!!
Lauren kelly says
My family loves this so much. It was a hit last year and I’m definitely making it again!
Marilin says
This was so easy to make and so delicious. Can’t wait for Hash and corned beef sandwiches with the leftovers.
Thanks so much for a superb recipe. It will be my go to from now on.
Toni Dash says
So glad to hear it! I made it myself yesterday (along with some Colcannon that is also on my blog) and was thinking Corned Beef Hash is the next incarnation of this corned beef brisket!
CLeith says
A good recipe, but I can offer some improvements if you are willing to use a 450F oven to lesson the boiled taste and boost the appearance. Before serving the meat, I put it fat-side up in a baking pen, smeared the fat with a light covering of Dijon mustard and a sprinkling of brown sugar. Then I put it in the preheated 450F oven for 10 minutes. I put the vegetables in a separate lightly greased pan and cooked those for about 10 minutes. I also cooked an allrecipes recipe for oven- roasted cabbage to go with the meat and vegetables. I also reduced the stock and adjusted the seasoning. I added a peeled and cut Granny Smith apple and a bit of honey to cut the saltiness. All in all it was a success- I wish I cooked more for some great leftovers! 4 adults and 2 children ate the whole dinner and enjoyed it. I would attach a picture but there doesn’t seem to be a way.
Toni Dash says
Oh my word I’m so hungry now! I love your additions; I can almost taste them. Thank you for sharing!
Pat Ready says
This looks perfect. I have to make (3) briskets. Would I cook them for the same amount of time or does it need to go longer?
Toni Dash says
Gosh Pat I’m stumped! I made this again today and can’t imagine fitting more than one brisket in my Instant Pot. Between that and the vegetables it takes up most of the room! Not sure what to advise, sorry.