Instant Pot corned beef is one of those dishes that delivers big flavor with less time and less stress. I’m Edward Hale. I was born in Istanbul and raised in Texas, where we treat our ingredients with care and cook with confidence. My earliest cooking lessons came from my grandmother. She didn’t just feed people, she brought them together through food. That mindset has stayed with me through years of working in real kitchens and running my own restaurant.
This recipe is built on simple steps and real flavor. It’s one of my favorite ways to turn a brisket into a meal that brings everyone to the table. The Instant Pot makes it fast, but it still gives you that slow-cooked tenderness people love. And the leftovers are just as exciting. Think tacos, sandwiches, or loaded nachos.
If you’re ready to try a recipe that’s bold, comforting, and reliable, you’re in the right place. Let’s get started and see why this cooking method has become my go-to for corned beef.
Table of Contents
Why Instant Pot Corned Beef is a Game-Changer
What Makes Corned Beef in the Instant Pot So Special ?
Corned beef is one of those dishes that usually takes time, but the Instant Pot flips that whole idea on its head. Instead of simmering all day on the stove, you can have fall-apart tender brisket in about 90 minutes. And it doesn’t just cook faster. It locks in flavor like nothing else.
When you use a pressure cooker, the sealed environment forces moisture and spices deep into the meat. That means every bite tastes like it’s been marinating for hours, even though it hasn’t. The texture is just right. Not mushy, not dry. Just fork-tender with plenty of juiciness.
If you’ve ever had boiled corned beef that was bland or overcooked, this method will change your mind. You’ll never look at a brisket the same way again.
Benefits of Cooking Corned Beef in a Pressure Cooker vs. Slow Cooker
Let’s talk real kitchen results. Both pressure cookers and slow cookers get the job done, but when it comes to corned beef, one clearly takes the lead.
| Feature | Instant Pot (Pressure Cooker) | Slow Cooker |
|---|---|---|
| Cook Time | About 90 minutes plus release time | 8 to 10 hours |
| Texture | Juicy and tender without falling apart | Often over-soft or dry on edges |
| Flavor Infusion | Deep and rich | Milder unless pre-seared |
| Control | Easy to adjust time and pressure | Set it and forget it, but less precision |
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How to Make Instant Pot Corned Beef Perfectly
- Total Time: 2 hour
Description
This Instant Pot Corned Beef recipe is a quick and easy way to enjoy tender, flavorful brisket without the long wait. Cooked with garlic, onions, and a savory broth, this one-pot meal delivers classic comfort with rich, juicy results. Perfect for family dinners, holidays, or leftover-friendly meals like sandwiches, tacos, or hash.
Ingredients
- 4 pound Corned Beef Brisket (Flat or Round)
- 1½ cups water
- 1 medium onion
- 5 cloves garlic
- 1 12 apple cider
Instructions
Remove the corned beef from the packaging, rinse off the salty brine. Rub spice pack contents all over the roast. Use my Corned Beef Spice Packet recipe to make more!
Add 1½ cups of water to the Instant Pot and place the rack inside. Add corned beef and top with sliced onions and garlic cloves.
Pour a 12-ounce bottle of beer over the brisket and sprinkle with more corned beef spices, if desired. Lock lid in place and seal.
Pressure cook for 90 minutes, then do a natural release for 10 minutes, followed by a quick release.
Notes
Choose your favorite beer, but an Irish beer, for example, Guinness is always a great option.
The onions and garlic can also be added to the liquid before adding the brisket to the pot.
This method can be used with an Instant Pot as well as a Ninja Foodi with the same excellent results.
The brisket can also be placed directly inside the pot instead of on the rack.
Leftovers can be used to make Irish nachos, Irish tacos, and Reuben sandwiches!
You can also use pickling spices if you don’t want to make your own corned beef spice mix.
- Prep Time: 10 minutes
- Cook Time: 1hour 30 minutes
- Category: Beef
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 569 kcal
- Sugar: 0g
- Sodium: 2205mg
- Fat: 43g
- Saturated Fat: 14g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 222mg
Choosing the Best Cut for Your Instant Pot Corned Beef
Flat Cut vs. Point Cut: Which Should You Use?
The secret to great corned beef starts with the right cut. The two most common cuts you’ll find are the flat cut and the point cut. Both come from the brisket, but they behave differently in the pot.
The flat cut is a lean, even piece of meat that slices cleanly and looks great on the plate. It’s the best choice if you’re going for presentation and want those clean, even slices for sandwiches or platters. The flavor is still rich, and it holds together well after pressure cooking.
The point cut is the meatier section with more fat running through it, which gives it that juicy, rich flavor we all love. If you’re after melt-in-your-mouth tenderness and don’t mind shredding instead of slicing, the point cut is your friend. It’s fantastic for tacos or nachos.
Here’s a quick comparison to help you decide:
| Cut | Texture | Fat Content | Best For |
|---|---|---|---|
| Flat Cut | Firm but tender | Lean | Slicing and plating |
| Point Cut | Soft and juicy | Higher fat | Shredding, tacos, nachos |
I usually reach for the flat cut when I want clean slices for a holiday table. If I’m feeding a crowd with sandwiches or tacos in mind, the point cut never disappoints.
How to Prep the Brisket Before Cooking
Getting your corned beef ready for the Instant Pot starts with a few small but important steps. First, take the brisket out of the packaging and give it a quick rinse under cold water. This helps remove excess salt from the brine. Don’t skip this step unless you want an overly salty result.
Now take the seasoning packet and massage it evenly into the meat, covering every side.. If your brisket doesn’t come with a spice pack, don’t worry. You can make your own mix using mustard seeds, crushed pepper, coriander, bay leaf, and a pinch of crushed red pepper for heat.
Start by placing the rack inside your Instant Pot. Next, add 1½ cups of broth, water, or any flavorful liquid you prefer. I like to use a mix of low-sodium beef broth and water, but apple cider or non-alcoholic beer works great too.
Lay the meat fat-side up. This helps baste the meat as it cooks. Then top it with sliced onions and a few garlic cloves. These aromatics will soak into the meat and enhance the flavor of the cooking liquid.
At this point, you’re set. The setup is simple, and once the lid locks in place, the pressure cooker does the heavy lifting. In the next section, I’ll walk you through the cooking times and how to nail the texture every single time.
Key Ingredients and Substitutions for Instant Pot Corned Beef
Core Ingredients: Brisket, Spices, and Broth Choices
One of the best things about making Instant Pot corned beef is that you don’t need a long list of fancy ingredients. It all comes down to using the right cut of meat, seasoning it properly, and choosing the right liquid to help the flavors shine.
Here’s what I use in my kitchen when making this dish:
- Corned Beef Brisket, around 4 pounds. Flat cut is my go-to because it slices beautifully and cooks evenly. If you’re planning to shred the meat for tacos or nachos, the point cut is also a great choice.
- Corned Beef Spice Mix or Packet. Most briskets come with a spice packet. If yours doesn’t, or if you want to punch up the flavor, you can make your own using mustard seeds, peppercorns, coriander, bay leaf, and a pinch of crushed red pepper.
- Garlic and Onion. Nothing beats the richness that simple aromatics bring. I like to add one sliced onion and a few crushed garlic cloves to start things off right. No need to be precise here. Just toss them in.
- Cooking Liquid. This part is key. It helps build steam in the Instant Pot while adding flavor to both the beef and the veggies. I usually go with a mix of low-sodium beef broth and water. If you prefer something a bit sweeter and tangy, try apple cider or even pineapple juice for a subtle twist.
Aim for roughly 1½ to 2 cups of liquid in the pot to build steam and flavor. That’s enough to build pressure and keep everything moist without turning it into a stew.
And that’s it. No complicated shopping list, just real ingredients that do the job right.
Best Liquid Substitutes That Add Bold Flavor
If your usual recipe calls for something you’re not using, don’t worry. There are plenty of pantry staples that bring the same richness and balance.
Here are some of my top picks for liquids that work beautifully in this recipe:
| Liquid | Flavor Profile | When to Use |
|---|---|---|
| Beef Broth (low sodium) | Savory and hearty | Great for deep, classic flavor |
| Apple Cider | Slightly sweet and tangy | Helps balance out the saltiness |
| Pineapple Juice | Sweet with a mild bite | Good for a tropical twist |
| Vegetable Stock | Mild and clean | Lighter option with soft flavor |
| Water with Soy Sauce and Onion | Simple with umami | Perfect if you’re working with what you have |
One combo I always reach for is rich beef broth mixed with a splash of apple cider.. It gives you that round, full-bodied flavor and complements the spices really well. Plus, it’s something most home kitchens already have on hand.
Keep in mind that while the meat is the star, the liquid sets the stage. Choosing the right one gives you a broth that’s so flavorful, you might find yourself dipping bread in it after the meat is gone.
Now that your ingredients are prepped, let’s move on to cooking. I’ll walk you through each step so you get perfectly tender corned beef without any guesswork.
Your Easy Guide to Perfect Instant Pot Corned Beef
Quick Prep: Rinse, Season, and Load the Pot
Start by giving your corned beef brisket a good rinse under cold water to wash off excess brine. This helps reduce excess salt from the brine. Pat it dry, then rub it with the spice packet or your own mix of mustard seeds, peppercorns, bay leaves, and a touch of red pepper.
Add the trivet to your Instant Pot, then pour in 1½ cups of liquid. I like to use low-sodium beef broth mixed with a little apple cider. It adds bold, balanced flavor.
Set the brisket on the rack, fat-side up. Top with sliced onions and a few garlic cloves to build a rich, savory base.
Seal the lid and check that the valve is set to “Sealing.”
Your Instant Pot Corned Beef Cook Time Cheat Sheet
Use the Pressure Cook or Manual setting on high. Cook for 90 minutes if your brisket is around 4 pounds.
Here’s a simple timing guide:
| Size | Cook Time |
|---|---|
| 2 lbs | 45 min |
| 3 lbs | 65 min |
| 4 lbs | 90 min |
| 5 lbs | 110 min |
After cooking, let the pressure release naturally for 10 minutes, then finish with a quick release.When it’s done right, the beef will be tender, succulent, and layered with mouthwatering flavor.
Let it rest while you prep the vegetables. We’ll get to that in the next section.
Cooking Instant Pot Corned Beef With Vegetables
How to Add Potatoes, Carrots, and Cabbage
After your Instant Pot corned beef is cooked and resting, it’s time to prepare the vegetables. Cooking them separately keeps their texture just right.
Remove the brisket, wrap it in foil, and set it aside. Strain the broth and pour about 2 cups back into the Instant Pot.
Now add the vegetables:
- Potatoes: Quarter small red or gold potatoes.
- Carrots: Cut into thick chunks.
- Cabbage: Slice into wedges, keeping the core attached.
Place them straight into the broth. No need for a trivet.
Quick Pressure Cooking Guide
Set to High Pressure for 4 to 5 minutes. Use a quick release when the timer ends. Check with a fork. You want the vegetables soft enough to pierce with a fork, but still holding their shape.
Slice the corned beef against the grain, plate with the vegetables, and spoon a little broth over the top.
Simple. Satisfying. A full Instant Pot corned beef meal done right.
Instant Pot Corned Beef Variations and Customizations
No Cabbage or Potatoes? No Problem
If you’re not using cabbage or potatoes, Instant Pot corned beef still works great. Pair it with roasted vegetables, mashed sweet potatoes, or even a crisp salad. For a heartier option, try garlic rice or buttered noodles.
Cooking from Frozen
Didn’t thaw your brisket? You can cook corned beef in the Instant Pot straight from frozen. Rinse off any ice, place it on the trivet, and add broth, onion, garlic, and seasoning.
Set the cook time to 110 to 120 minutes, then let it naturally release for 15 minutes before using quick release.
The result is still tender and flavorful. Just add more seasoning after cooking if needed.
What to Make with Leftover Instant Pot Corned Beef
Reuben Sandwiches with a Twist
One of the best uses for leftover Instant Pot corned beef is a classic Reuben sandwich. Pile the sliced meat on toasted bread with Swiss cheese, sauerkraut, and a spoonful of dressing. If you’re out of rye, try sourdough or even a crusty roll for a fresh take.
Corned Beef Tacos (Irish Style)
Give your leftovers a fun makeover by turning them into tasty corned beef tacos.
Warm some corn tortillas, add shredded beef, and top with slaw, sour cream, and shredded cheese. Quick to make, full of bold taste, and just right when you’re short on time.
Irish Nachos
Swap tortilla chips for thinly sliced potatoes and load them up with corned beef, cheddar cheese, and a drizzle of your favorite sauce. Bake until crispy, then finish with green onions or pico de gallo.
Hearty Breakfast Hash
Chop up the leftover corned beef and sauté it in a skillet with diced potatoes, onions, and colorful peppers. Fry it up until golden, then top with a fried egg. It’s a filling breakfast that hits the spot any time of day.
Cabbage Rolls or Bowls
Combine tender corned beef with soft, steamed rice, then wrap it all up in cabbage leaves for a cozy, satisfying dish. Blend savory corned beef with warm rice, then roll it up in cabbage leaves for a bite that feels like a warm hug. Roll them up and bake with a little broth or tomato sauce. Or keep it simple and serve the mix in a bowl with steamed cabbage on the side.
No matter how you use it, leftover Instant Pot corned beef is the gift that keeps on giving. It saves time, cuts waste, and tastes amazing in all kinds of dishes.
Common Mistakes and Pro Tips for Instant Pot Corned Beef
Avoid These Mistakes
If your Instant Pot corned beef turns out tough or dry, here’s why:
- It didn’t cook long enough
- There wasn’t enough liquid
- The brisket wasn’t allowed to rest before slicing
They’re simple tweaks, but they really elevate the dish.
Quick Pro Tips
- Use broth instead of water for better flavor
- Cook with the fat side up
- Let the meat rest before slicing
- Always cut against the grain
- Save the broth for leftovers or soups
These small steps help you get juicy, tender corned beef every time.
Instant Pot vs. Traditional Corned Beef: Which One Wins?
Quick Comparison
Traditional methods like stovetop simmering or slow cooking get the job done, but they take hours. The Instant Pot corned beef method cuts that time way down while keeping the flavor rich and the texture tender.
| Method | Time | Texture | Flavor | Effort |
|---|---|---|---|---|
| Stovetop | 3–4 hours | Can be uneven | Classic | Needs watching |
| Slow Cooker | 8+ hours | Very soft | Mild | Hands-off |
| Instant Pot | 90–120 minutes | Moist, consistent | Bold | Quick, easy |
Final Take
If you’ve got the time, the slow route works. But for bold flavor and tender beef with way less effort, Instant Pot corned beef is the smarter choice.
Conclusion
Now that you’ve gone through the steps, tips, and variations, you’re more than ready to make your own Instant Pot corned beef at home. From selecting the right cut to adding the perfect sides, you’ve got all the tools to pull off a meal that’s both easy and packed with flavor.
This recipe fits any occasion. It works for busy weeknights, holiday dinners, or when you simply want something hearty and satisfying. The Instant Pot does the heavy lifting, so you can focus on enjoying the process and the results.
If you’ve got leftovers, you’re already ahead of the game. You can turn them into sandwiches, tacos, hash, or even a quick soup. That’s what I love most about meals like this. They don’t just feed you once. They keep the good food going for days.
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FAQs About Instant Pot Corned Beef
Is corned beef good in an Instant Pot?
Yes, absolutely. Instant Pot corned beef turns out tender, juicy, and full of flavor. The pressure cooking helps break down the brisket faster than traditional methods, while still locking in all the seasoning and moisture.
How long do you cook corned beef in a pressure cooker?
It depends on the size of the brisket. For a 3 to 4-pound piece, cook it for 90 minutes on high pressure, then let it naturally release for 10 to 15 minutes before slicing.
Pressure Cooker vs. Slow Cooker: Which Makes the Best Corned Beef?
Both work well, but pressure cooking is faster and still gives you that fall-apart texture. If you’re short on time, Instant Pot corned beef is the better choice. It delivers rich flavor and saves hours.
How long do you cook beef in an Instant Pot?
It varies by cut and size. For brisket used in corned beef, plan on 20 to 25 minutes per pound at high pressure. Smaller pieces, such as stew meat, typically require just 15 to 20 minutes of cooking time.
How do you make Instant Pot corned beef and potatoes?
For best results, cook a 4-pound corned beef for 90 minutes on high pressure, followed by a natural release of 10 to 15 minutes. Adjust the time slightly based on weight.
Is Cooking Frozen Corned Beef in the Instant Pot a Safe Option?
Yes. Place the frozen brisket directly on the trivet, add your broth and seasonings, and increase the cooking time to about 110 to 120 minutes. Let it rest before slicing for best texture.
How do you make Instant Pot corned beef and potatoes?
Cook the beef first, then remove it and add quartered potatoes to the flavorful broth. Pressure cook the vegetables for 4 to 5 minutes, then serve them with sliced corned beef.
What’s the best way to cook a corned beef brisket in the Instant Pot?
Is It Possible to Make Corned Beef from Frozen in the Instant Pot. Cook for 90 minutes, rest the meat, and slice against the grain. The Instant Pot gives you tender brisket without the wait.
Can I make Instant Pot corned beef without cabbage?
Yes, you can skip cabbage entirely. Serve Instant Pot corned beef with roasted veggies, mashed potatoes, or rice for a hearty meal that still tastes amazing.
How do you make Instant Pot corned beef and cabbage?
Cook the beef first, then remove it.Tuck cabbage wedges into the broth and let the Instant Pot pressure cook them for 4 minutes. Serve together for a classic one-pot dish.
The Instant Pot gives you all the flavor of a long simmer in a much shorter window. You also have more control. Want to toss in vegetables after the meat is done? Easy. Need to adjust the cooking time for a smaller brisket? Just tweak the settings. No guesswork.
Corned beef was built for pressure cooking. Once you try it this way, it’ll be hard to go back. Up next, I’ll walk you through how to pick the right brisket, because starting with the right cut makes all the difference.
