Instant Pot Corned Beef is a flavorful and tender meal made with juicy brisket, hearty vegetables, and rich seasonings. This one-pot recipe combines beef broth, garlic, onions, and Guinness beer to create a melt-in-your-mouth corned beef dinner that’s perfect for St. Patrick’s Day or any weeknight family meal. With perfectly cooked potatoes, carrots, and cabbage, this pressure cooker recipe delivers classic comfort food with minimal effort and maximum flavor. It’s an easy way to get traditional corned beef on the table in a fraction of the time.

Ingredients

▢ 2 cups low-sodium beef broth
▢ 1 medium white or yellow onion, cut into 5–6 chunks
▢ 2 teaspoons minced garlic
▢ 1 (11.2-ounce) bottle Guinness beer (or substitute with more beef broth)
▢ 3½ to 4 pounds corned beef brisket or round, with spice packet
▢ 1 pound baby gold or red potatoes (or fingerling potatoes)
▢ 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)
▢ ¼ cup whole grain mustard (optional, for serving)

Instructions

Prepare the Base:
Pour the beef broth into the insert of a 6- to 8-quart Instant Pot. Add the onion and minced garlic. Place the corned beef on top, fat side up.
Add Beer and Seasoning:
Pour the Guinness beer (or additional broth) over the corned beef. Sprinkle the pickling spice packet evenly over the top.
Pressure Cook the Corned Beef:
Close and lock the lid. Set the Instant Pot to Manual or Pressure Cook, toggle to High Pressure, and set the time for 1 hour and 25 minutes.
Release Pressure:
When cooking is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then manually release any remaining pressure.
Prepare the Vegetables:
While the beef rests, slice the potatoes in half, peel and cut the carrots into large chunks, and cut the cabbage into 8 wedges.
Remove the Beef:
Transfer the corned beef to a cutting board and tent with foil to keep warm. Use a slotted spoon to remove and discard the onions, leaving the liquid in the pot.
Cook the Vegetables:
Add the potatoes and carrots to the liquid in the Instant Pot, placing the cabbage wedges on top. Make sure the pot isn’t filled more than two-thirds full. Lock the lid and cook on High Pressure for 5 minutes, then perform a quick release.
Slice and Serve:
Trim excess fat from the corned beef, slice it against the grain, and transfer to a serving platter. Drizzle a bit of cooking liquid over the slices.
Remove the vegetables with a slotted spoon, toss with butter, and season with salt, pepper, and parsley. Serve with whole grain mustard on the side.

Why You’ll Love This Recipe

Fast and Flavorful: The Instant Pot makes tender, juicy corned beef in a fraction of the usual time.
Complete One-Pot Meal: Cook the beef, potatoes, carrots, and cabbage all in the same pot.
Perfect for Holidays or Weeknights: Ideal for St. Patrick’s Day or any cozy family dinner.
Classic Comfort Food: Rich, hearty flavors that taste like they’ve been simmering all day.

Tips

Trim the Fat: Briskets often have a thick fat cap—remove excess before slicing for cleaner servings.
Use Guinness for Depth: The beer adds a subtle malty richness to the broth.
Rest Before Slicing: Tent with foil for 10 minutes before slicing to keep the beef juicy.
Avoid Overfilling: When cooking vegetables, ensure the Instant Pot is no more than two-thirds full.

Variations and Substitutions

No Beer? Replace Guinness with beef broth, apple juice, or water.
Add More Veggies: Turnips, parsnips, or rutabaga make great additions.
Lighter Option: Use a lean corned beef round instead of brisket.
Herb Butter Finish: Toss the cooked vegetables with garlic-herb butter for extra flavor.

FAQs

Can I use a frozen corned beef?
Yes, but increase the cooking time by 20–25 minutes.

Can I make this ahead of time?
Absolutely. Cook the beef a day ahead, refrigerate, and reheat slices in some of the cooking liquid before serving.

Why is my corned beef tough?
It likely needs more cooking time. Extend pressure cooking by 10–15 minutes if the meat isn’t tender enough.

Can I use a different cut of beef?
Yes, a corned beef round or flat brisket works well for this recipe.

Serving

Serve the sliced corned beef with buttered potatoes, carrots, and cabbage on the side. Drizzle with extra cooking liquid and garnish with chopped parsley. Offer whole grain mustard for dipping.

Suggestions

Pair with Irish soda bread or buttered rye bread for a traditional meal.
Save leftovers to make corned beef hash or Reuben sandwiches the next day.
Add a pint of Guinness or a cold lager for the perfect dinner pairing.