Instant Pot Corned Beef: 7 Easy Steps for a Juicy, Flavor-Packed Dinner
If you’ve ever wondered how to make instant pot corned beef that’s tender, juicy, and full of bold flavor—without spending hours in the kitchen—you’re in for a treat. With the magic of the pressure cooker, you can transform a tough cut of meat into a melt-in-your-mouth masterpiece in less than two hours.
Whether you’re prepping for St. Patrick’s Day or just craving a hearty meal, this guide will walk you through everything you need to know, including how to cook corned beef in the Instant Pot, what vegetables to pair it with, and how to avoid common mistakes.
Table of Contents
What is Corned Beef?
Corned beef is a salt-cured brisket that’s been a comfort food staple for generations. Despite its name, it has nothing to do with corn—the word “corned” refers to the large grains of rock salt used in the curing process. This technique preserves the meat and gives it its unmistakable tangy, savory depth.
This dish became especially popular in Irish-American households, where it’s often served with cabbage and potatoes. The meat is typically simmered for hours, but cooking corned beef in a pressure cooker offers a faster, equally flavorful alternative.
When buying corned beef, you’ll usually see two types of cuts:
- Flat cut: Lean and uniform, ideal for slicing and meal prep
- Point cut: Juicier and more marbled, great for shredding or rustic dishes
Both work beautifully in pressure cookers, especially when paired with spices and broth that soak into every bite. Whether you’re prepping for a holiday or a cozy weekend dinner, this classic beef dish is both satisfying and flexible.
Why Use the Instant Pot?
Let’s be honest—cooking corned beef the traditional way can feel like a waiting game. Between soaking, simmering, and hoping it turns out tender, the whole process can stretch into several hours. That’s where the Instant Pot steps in as the kitchen MVP.
This modern pressure cooker takes all the guesswork out. With precise time and temperature control, you get deeply flavorful, juicy corned beef every single time—without standing over a stove all afternoon.
One of the biggest advantages of learning how to cook corned beef in Instant Pot is how efficiently it breaks down tough cuts like brisket. The pressure helps force all those delicious spices and liquids into the meat, while also softening the connective tissue that makes brisket chewy when undercooked.
Another bonus? You can cook the beef first, then quickly steam your cabbage, carrots, and potatoes in the same pot—no extra dishes, no mushy veggies.
So whether you’re cooking for a holiday feast or a weeknight comfort meal, the Instant Pot gives you fast, foolproof, and flavor-packed results with minimal cleanup. It’s a win-win… with leftovers.
Instant Pot Corned Beef Ingredients You’ll Need
To make the perfect Instant Pot corned beef, you only need a few ingredients—but each one plays a key role in flavor and texture.
Step-by-Step: How to Cook Corned Beef in Instant Pot
Ready to make the juiciest, most flavorful instant pot corned beef ever? Just follow these simple steps and you’ll have a meal that tastes like it simmered all day.
Step 1: Rinse and prep
Take your corned beef out of the package and give it a quick rinse under cold water to remove excess brine. Don’t skip this—it helps control saltiness.
Step 2: Layer aromatics
Place quartered onions, smashed garlic, bay leaves, and the spice packet at the bottom of your Instant Pot. Pour in the beef broth (or water + beer combo if using).
Step 3: Add the beef
Place the brisket on top of the aromatics, fat-side up. Secure the lid and set the valve to Sealing.
Step 4: Pressure cook
Set your Instant Pot to High Pressure for 90 minutes. This timing works best for a 3–4 lb brisket. Once done, let the pressure release naturally—about 15–20 minutes.
Step 5: Cook the veggies
Remove the beef and cover it with foil to rest. Add carrots, potatoes, and cabbage to the remaining liquid. Pressure cook on High for 5 minutes, then do a quick release.
Step 6: Slice and serve
Slice the corned beef against the grain for maximum tenderness. Serve with the cooked veggies and drizzle some of that flavorful broth on top.
This method gives you classic instant pot corned beef with perfectly cooked cabbage and potatoes—no mush, no stress, just comfort food done right.For the Beef:
- 1 (3–4 lb) corned beef brisket, with spice packet
- 4 cups beef broth or water (you can also add 1 cup of dark beer for depth)
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
For the Veggies:
- 4–5 medium carrots, peeled and chopped
- 6–8 small potatoes (Yukon Gold or red), halved
- 1 small head of green cabbage, cut into large wedges
All of these come together beautifully in your pressure cooker, and when you’re aiming for a true corned beef cabbage Instant Pot experience, the key is to cook the veggies separately. This keeps them tender, not mushy, and full of flavor from the cooking broth.
Optional additions:
- 1 tablespoon Dijon mustard (for a flavor boost)
- Fresh parsley for garnish
With this setup, you’re just minutes away from a comforting, hearty meal that feels like it’s been slow-cooked for hours—but it’s all thanks to your Instant Pot.
Pressure Cooker Corned Beef and Cabbage Variation
If there’s one classic combo that defines this dish, it’s corned beef and cabbage. The Instant Pot makes it easy to nail both elements without overcooking one or under-seasoning the other.
To make a perfect pressure cooker corned beef and cabbage variation, follow the same base method—but with one small twist: cook the vegetables separately. While it might seem easier to throw everything in at once, cabbage and potatoes cook much faster than brisket and can easily turn mushy.
Here’s the ideal timing:
- Cook the corned beef alone for 90 minutes
- Let pressure release naturally
- Remove the beef, then add your cabbage wedges, carrots, and potatoes
- Pressure cook the veggies for just 5 minutes on high pressure, then quick release
The result? Tender beef, flavorful broth, and veggies that still hold their texture. This version is especially popular around St. Patrick’s Day, but honestly—it’s great any time you want something cozy and satisfying.
Pressure Cooker Corned Beef and Cabbage Variation
If there’s one combo that defines comfort food during colder months (and especially St. Patrick’s Day), it’s corned beef and cabbage. Making this dish in your pressure cooker gives you the same rich flavors you’d expect from a long stovetop simmer—but in a fraction of the time.
The trick to mastering pressure cooker corned beef and cabbage is to treat each component with the care it deserves. Corned beef needs a long, slow cook to break down the connective tissue and become fork-tender. Cabbage, carrots, and potatoes, on the other hand, cook much faster and can turn soggy if left in too long.
Pro Technique:
- Cook your brisket solo for 90 minutes on high pressure, with natural release
- Remove the beef and let it rest (covered with foil)
- Add chopped carrots, halved potatoes, and cabbage wedges to the pot
- Set to High Pressure for 5 minutes, then do a quick release
The result?
- The beef is ultra-tender and deeply seasoned
- The vegetables are soft but still have structure
- Everything is infused with the rich, savory broth left behind by the meat
This variation not only tastes amazing, but it also lets you control texture and presentation—so your pressure cooker corned beef and cabbage always comes out picture-perfect.
Common Mistakes to Avoid
Even with a foolproof method like Instant Pot cooking, a few small missteps can make the difference between dry disappointment and tender perfection. Here are the top mistakes to avoid when making corned beef:
1. Skipping the rinse
Most corned beef briskets come packed in a salt-heavy brine. If you don’t rinse it first, your meat may end up overwhelmingly salty. A quick rinse under cold water does the trick.
2. Not letting pressure release naturally
Releasing pressure too fast after cooking your instant pot corned beef can shock the meat and make it tougher. Always allow at least 15 minutes of natural pressure release for optimal tenderness.
3. Cooking veggies too early
Tossing in cabbage and potatoes with the meat from the start might seem convenient—but it leads to mushy, overcooked vegetables. Add them only after the beef is done.
4. Cutting the meat the wrong way
Always slice against the grain. This breaks up muscle fibers and makes each bite more tender.
5. Not using enough liquid
Your Instant Pot needs liquid to build pressure. Make sure you have at least 1 to 1.5 cups of broth or water at the bottom, even if you’re using a smaller cut.
Avoid these common slip-ups and your corned beef will be juicy, flavorful, and worthy of seconds—maybe even thirds.
Serving Suggestions
Once your instant pot corned beef is perfectly cooked, it’s time to plate it like a pro. This dish is rich and hearty on its own, but the right sides and garnishes can take it to another level.
Classic Pairings:
- Serve thick slices of corned beef alongside tender cabbage, carrots, and baby potatoes for that traditional pressure cooker corned beef and cabbage experience. Don’t forget a ladle of the warm broth over everything—it brings the whole plate together.
For the Bold Eater:
- Try making corned beef sandwiches with toasted rye bread, mustard, and pickles. This works especially well if you’re using leftovers.
Lighter Option:
- For a lighter approach, pair corned beef cabbage instant pot leftovers with a simple green salad and grain mustard vinaigrette.
Presentation Tips:
- Slice the beef against the grain, fan it out on a serving board, and surround it with colorful vegetables for that restaurant-quality look.
- Garnish with fresh parsley or a spoonful of horseradish cream for extra punch.
No matter how you serve it, cooking corned beef in pressure cooker delivers big flavor without the wait. And once you’ve mastered how to cook corned beef in instant pot, you’ll want to keep it on rotation all year long—not just on St. Patrick’s Day.
How to Store and Reheat Corned Beef
Made too much instant pot corned beef? Lucky you—this dish stores and reheats like a dream.
Storage:
Once your corned beef has cooled to room temperature, store it in an airtight container. You can either keep the beef whole or sliced (against the grain) for easy portioning.
- In the fridge: good for up to 4 days
- In the freezer: wrap tightly and store up to 2–3 months
It’s best to store it with a bit of broth to keep it moist—especially if you plan on reheating.
Reheating Options:
- Stovetop: Place sliced beef in a pan with a splash of broth or water. Cover and warm over medium heat until heated through.
- Microwave: Use a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals.
- Instant Pot (yes again!): Use the Steam setting for just a few minutes to gently bring it back to life.
Want to revive the full pressure cooker corned beef and cabbage experience? Toss your leftover veggies in a pan with some of the broth and warm them up beside your beef.
Once you learn how to cook corned beef in instant pot and how well it keeps, you’ll start making extra on purpose.
Final Thoughts + Helpful Resources
Cooking the perfect instant pot corned beef isn’t just about saving time—it’s about unlocking flavor with less hassle. Once you get the hang of how to cook corned beef in instant pot, you’ll realize how flexible and reliable this method truly is.
Whether you’re making the classic pressure cooker corned beef and cabbage, experimenting with seasonings, or saving portions for meal prep, this recipe delivers. From weeknight dinners to festive gatherings, it never fails to impress.
More Instant Pot inspiration from GrowVibe:
Want to dive deeper into pressure cooking?
Check out this helpful guide from The Kitchn for Instant Pot basics.
Recommended Tools for Instant Pot Corned Beef
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