This Instant Pot corned beef brisket is tender, juicy, and so, so good. The pressure cooker corned beef and vegetables dish gives you the flavor of a meal that took all day to make while allowing you to get in and out of the kitchen in very little time at all.
Pressure Cooker Corned Beef
When you think of the month of March and St. Patrick’s Day, one thing probably comes to mind. A giant tasty piece of corned beef and a plate full of carrots and potatoes. It’s a fun holiday tradition that everyone seems to love. And what isn’t there to love?
The corned beef has the perfect salty flavor that pairs with the potatoes and carrots quite nicely. Add a nice fresh scoop of horseradish cause and you’re in for a truly amazing meal.
Don’t forget that cabbage is also another super popular vegetable to add to your corned beef recipe. I also love that you can really add in whatever vegetables that you’d like to. This is a really forgiving recipe that gives a lot of flexibility as well.
This month, millions of households all around the world will be eating corned beef recipes as a fun family tradition. And to be honest? It’s one of the only times that we really do cook corned beef in our house.
It’s not for the lack of loving the taste because I really do LOVE the flavor. But it’s more that it just makes me happy thinking that it’s just that one meal that we know is going to be perfect this time every year.
And what makes it even better? The fact that I can make Instant Pot corned beef brisket in a fraction of the time that it takes to make it the traditional way with ZERO change in flavor.
Why We Eat Corned Beef on St. Patrick’s Day
Corned beef has become part and parcel of St. Patrick’s Day, but have you ever wondered why? It’s actually an interesting little jaunt back into history.
From the middle ages through the 19th century, Ireland was a major exporter of salted meat. This meat was what we now called corned beef, but that phrase wasn’t coined until the 17th century by the British.
Ireland made a massive amount of corned beef, but it was all for trade. This cured brisket cut was considered a luxury food in Ireland and only the most well-to-do could afford to eat it. Instead, the Irish at more affordable cuts of meat like pork, most notably, bacon’s cousin, salt pork.
Around the 19th century, many Irish families and individuals began immigrating to the US. These immigrants were used to eating salt pork, but in the United States, the closest equivalent to that was bacon. Unfortunately, bacon was quite expensive in the US at the time. The next best thing was corned beef.
It came full circle in a funny way. The price of corned beef versus salt pork’s cousin, bacon, was flip-flopped and so the Irish were able to enjoy a cut of meat that was once far too expensive for most families to enjoy. The large amount of corned beef eaten by Irish-American immigrants is why we now eat corned beef on St. Patrick’s Day. Pretty cool, huh?
Instant Pot Corned Beef Brisket
Okay, now that our short history lesson is over, let’s talk about this delicious pressure cooker corned beef and vegetables recipe. This recipe has all the classic root vegetables we normally see in roasts and other pressure cooker dishes. You probably already have most of them in your kitchen. The only things you might have to buy especially for this recipe is the Guinness beer, whole cloves, and of course, the corned beef brisket.
Using the Instant Pot to make this corned beef also drastically cuts down on cooking time, which further simplifies things. And we all love that!
- Corned beef plus spice packet
- Olive oil—Vegetable oil would work in place of olive oil
- Guinness beer—This is the traditional beer for corned beef however, feel free to try using your favorite beer. Dark beer works best
- Beef broth—Beef broth allows the meat to retain moisture
- Bay leaves
- Whole cloves—The addition of whole cloves is slightly untraditional, however, it enhances the flavors in a wonderful way
- Worcestershire sauce
- Small red potatoes—Russet potatoes or yellow potatoes will work as well
- Baby carrots—Baby carrots are easy to use since you do not have to peel or cut them, however, large carrots will work well in place of small carrots
What is the texture of this corned beef and vegetables?
This pressure cooker corned beef and vegetables dish is super tender and easy to eat. The Instant pot cooks it perfectly so that it literally shreds and is perfect for eating with a fork and putting on sandwiches as well.
Storing Leftover Pressure Cooker Corned Beef and Vegetables
If you’re lucky enough to have this simple corned beef recipe as leftovers, make certain that you let it cool down before adding it to the fridge. If you put it in the fridge while it’s hot, it could cause the meat to spoil.
As long as you put the meat in an airtight container, you can store it in the fridge for up to seven days without issues.
Pressure cooker corned beef also freezes quite well. Just put it in a freezer-proof container or bag and it should be good in the freezer for up to two months.
Using Leftover Instant Pot Corned Beef Brisket
There are really a lot of great options. I love to reheat it and just eat it as is again just like this.
You can also dice it up and make homemade nachos with corned beef added on top.
And let’s not forget the famous Reuben sandwich that you can make with rye bread and cheese and shredded or sliced corned beef.
Tips for Making Pressure Cooker Corned Beef and Vegetables
Even though this recipe is pretty straightforward, there are a few things to keep in mind.
Heating up the Instant Pot
Once you put in the oil, you need to make certain that the Instant Pot heats up and gets nice and hot. This is because you’re going to be searing the corned beef for several moments on each side.
Rinsing Off the Corned Beef
Before you add your corned beef to the Instant Pot, you’re going to want to give it a quick rinse and pat it dry with paper towels. This removes the excess seasoning that you really don’t need.
Remember, curing is a process that requires a heavy hand, but you don’t really need all the excess salt and spices. In fact, it can be very overpowering if you don’t rinse off your corned beef.
Don’t Forget the Beer
The addition of Guinness Beer is what really makes this recipe shine. The dark beer adds such a rich flavoring to the corned beef. It really is an awesome way to add a wonderful flavor and taste.
Adding in the Vegetables
The fun part about this recipe is that you’re actually not going to add in the veggies until the very end after you’d released the pressure naturally. This will ensure that you’re not overcooking them and making them mushy!
What Pairs Well With This Instant Pot Corned Beef Brisket
I’m a big fan of all the veggies. I love to also add a nice Greek Pasta Salad as an option, too. And if you enjoy Brussel sprouts, you can easily toss those in with the potatoes and carrots and have that cabbage flavor, fast!
Don’t forget the horseradish and sauerkraut as both are staples for pairing with corned beef, too.
I have to tell you that for some reason, I just love eating corned beef with a dab of hot mustard. It adds a bit of hit and spice and pairs up quite nicely with the flavor of the corned beef.
What condiment goes with corned beef?
Just because people crave salt when they’re eating corned beef, the most popular corned beef to add with it tends to be mustard. That salty flavor really does pair up quite nicely! (And is optional, of course.)
What dessert do you serve with corned beef and cabbage?
Trust me on this one…after eating this hearty and delicious corned beef meal, you’re going to want something sweet! Some great choices for desserts include:
As always, take a look at this brief FAQ before diving into this recipe. While Instant Pot corned beef brisket is very easy to make, there are a few points to remember about cooking and storage so you get the best dish possible.
My corned beef flavor is so overpowering. What happened?
You probably didn’t rinse the corned beef. This brisket is cured with a heavy amount of salt and seasonings, but you don’t need it all for the recipe. Always rinse your corned beef.
Why are my vegetables so mushy?
If you tried to cut down on even more time—or just didn’t thoroughly read the recipe—you might have thrown the vegetables in when you put in your brisket. All that pressure and heat will turn your veggies to mush.
How long will this corned beef last?
You can store corned beef and vegetables in the fridge in an airtight container for up to a week and you can freeze it for about two months. It’s a freezer-friendly dish.
Put Instant Pot Corned Beef Brisket on Your Recipe List
Whether you’re hoping to channel the luck of the Irish on St. Patrick’s Day or you just want an easy weeknight meal that everyone will love, this pressure cooker corned beef and vegetables dish is your answer. It’s a hearty dish that always offers boatloads of flavor without boatloads of work, and that’s really the best combo out there.
Give this recipe a try, and I’m sure you and your family will absolutely love it.
More Delicious Beef Recipes
- Slow Cooker Beef and Vegetables
- Instant Pot Beef Short Ribs Recipe
- Black Bean Garlic Beef Noodles
- Best Slow Cooker Beef Brisket
- Slow Cooker Pulled Beef Tacos
Instant Pot Corned Beef and Veggies
- Instant Pot
- 3 pounds corned beef & spice packet
- 2 tablespoons olive oil
- 2 yellow onions, quartered
- 3 cloves garlic
- 2 bay leaves
- 1 tablespoons Worcestershire sauce
- 1/4 teaspoon whole cloves
- 1 bottle Guinness stout beer
- 1 cup beef broth
- 5-6 small red potatoes
- 2 cups baby carrots
- Get out and measure all of your ingredients.
- Add olive oil to the instant pot and press the Saute button. Let it heat up for a minute.
- Remove corned beef from the package and rinse off the brine. Pat dry with paper towels. Once the olive oil has heated up, place corned beef into the instant pot and let sear for 3-4 minutes per side until all sides are browned.
- Once it is seared, add in the spice packet that comes with the corned beef, onion, garlic, bay leaves, cloves and Worcestershire sauce.
- Next add the Guinness beer and the beef broth. Place the lid on and seal. Press the Manual button and adjust the time to 80 minutes.
- Once 80 minutes is up, let the pressure release naturally for 5 minutes then manually release it. I like to put a dish towel over the spout when I manually release the pressure to prevent water or steam from spurting everywhere.
- Remove the lid and add in the potatoes and the baby carrots. Place the lid back on and seal it. Press the Manual button and adjust the time to 10 minutes. Cooking the vegetables after the meat has almost cooked through makes for tender yet not mushy vegetables.
- Once cooked, let it release the pressure naturally for 10 minutes before manually releasing it.
- Enjoy every bite.