Instant Pot Corned Beef Recipe

Instant Pot Corned Beef Recipe

Our Instant Pot Corned Beef recipe is a great recipe to make for St. Patrick’s Day. Using the Instant Pot ensures that your corned beef is going to very tender. The recipe is made in 2-steps, one for the corned beef and the other for the vegetables. It’s one meal that you will look forward to annually! (The total time of this recipe is around 2-hours and 20-minutes).

This recipe is property of GreatChefRecipes.com

Ingredients:
1 corned beef brisket (up to 4 pounds)
6 cups water
1-pound red potatoes, cut into 1.5-inch pieces
1-pound carrots, peeled and cut into 2-inch lengths
1 small green cabbage (1.5 pounds or less), cut into 2-inch-thick wedges

Directions:
1. With the trivet in place, transfer the corned beef to the Instant Pot, fat side up, and add 6 cups water.
2. Add the spice packet to the water.
3. Secure the lid and select the Meat/Stew or Manual setting on your pressure cooker and set the cooking time for 55-minutes at high pressure. (The pot will take around 20-minutes to pressurize before it starts cooking).
4. When the cooking is complete let the pressure release naturally. (This will take around 40-minutes).
5. Once the pressure has fully released, remove the corned beef and tent with foil.
6. Reserve 1-1.5 cups of the cooking liquid and discard the rest. (Make sure that nothing is stuck on the bottom of the pot).
7. Add the trivet back to the pot along with the cooking liquid.
8. Add the potatoes, carrots and top with the cabbage.
9. Select ‘Steam’ program for 4-minutes on high pressure. (The pot will take around 15-minutes to heat up).
10. When the cooking ends, quick release the steam.
11. Remove the vegetables.
12. Carve the corned beef to the thickness you prefer (I like about 1/3 -inch thick slices) and arrange it on the serving platter.
13. Pour a little bit of the cooking liquid over the beef and vegetables and serve right away.

Have you tried this recipe? If so, leave us your comments below!