Description
This Instant Pot Corned Beef recipe offers a tender and flavorful corned beef brisket cooked quickly with hearty vegetables like potatoes, carrots, and cabbage. The dish is enriched with Guinness beer and beef broth for depth of flavor and finished with butter and fresh parsley for a comforting, classic Irish meal perfect for any occasion.
Ingredients
Units
Scale
Main Ingredients
- 2 cups low-sodium beef broth
- 1 medium white or yellow onion, cut into 5 or 6 chunks
- 2 teaspoons minced garlic
- 11.2 ounce bottle Guinness beer (use Guinness Draught or substitute additional broth)
- 3 1/2 to 4 pound corned beef brisket or round, with pickling spice packet
Vegetables & Garnishes
- 1 pound baby gold or red potatoes (fingerling potatoes work well too), halved
- 4 large carrots, peeled and cut into 3-inch chunks
- 1 small head green cabbage, cut into 8 wedges
- 3 tablespoons butter
- Fine ground sea salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, optional garnish
- 1/4 cup whole grain mustard, optional for dipping
Instructions
- Prepare Instant Pot Base: Add beef broth, chopped onion chunks, and minced garlic to the insert of a 6- to 8-quart Instant Pot. Place the corned beef brisket on top of this mixture, fat side up. Pour the Guinness beer over the brisket and sprinkle the included pickling spices on top. Close and lock the Instant Pot lid securely.
- Pressure Cook Corned Beef: Select the MANUAL or PRESSURE COOK setting on high pressure and set the timer for 1 hour and 25 minutes. When the timer ends, allow a natural pressure release for 10 minutes, then manually release any remaining pressure to open the lid safely.
- Prepare Vegetables: While the brisket cooks, slice off the core end of the cabbage and cut it into 8 wedges by halving and quartering. Slice the potatoes in half and peel the carrots, cutting them into large 3-inch chunks to prepare for the second cooking phase.
- Add Vegetables and Cook: Transfer the cooked corned beef to a cutting board and tent with foil to keep warm. Use a slotted spoon to remove and discard onions from the Instant Pot, leaving the cooking liquid inside. Add the prepared potatoes and carrots, placing the cabbage wedges on top without filling the pot more than two-thirds full. Close and lock the lid again.
- Pressure Cook Vegetables: Use the MANUAL or PRESSURE COOK setting on high pressure for 5 minutes. After cooking, perform a quick pressure release for immediate opening.
- Slice and Serve: Remove the fat layer from the top of the corned beef (especially if using flat brisket). Slice the corned beef against the grain into thin slices and arrange on a serving platter. Drizzle some cooking liquid over the meat for moisture and flavor.
- Prepare Vegetables for Serving: Use a slotted spoon to transfer the cooked potatoes, carrots, and cabbage to the serving platter or a separate bowl. Toss the vegetables with butter and season with salt and freshly ground black pepper. Garnish with chopped parsley if desired.
- Final Touch: Serve the corned beef and vegetables hot, accompanied by whole grain mustard on the side for dipping.
Notes
- For a non-alcoholic version, substitute the Guinness beer with additional low-sodium beef broth.
- Do not overfill the Instant Pot; keep the contents below the two-thirds mark for safe pressure cooking.
- Trimming excess fat from the brisket after cooking helps reduce greasiness but retains flavor during cooking.
- Letting the corned beef rest tented in foil keeps it moist before slicing.
- Use fresh vegetables and cut them into uniform sizes to ensure even cooking during the short pressure cooking phase.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
