Instant Pot Corned Beef Recipe

There’s something about corned beef that instantly takes me back to my childhood kitchen—my mom at the stove, the smell of spice-filled steam rising, and the anticipation of that first fork-tender bite. These days, I don’t have the time (or patience) to wait three hours for dinner, which is why I’m obsessed with this Instant Pot Corned Beef recipe. It delivers all the nostalgic, savory goodness of the slow-simmered classic—in a fraction of the time.

Ready to make your kitchen smell amazing? Let’s cook!

Why You’ll Love This Instant Pot Corned Beef

Let’s talk about why this dish needs to be in your recipe rotation—like yesterday:

1. Incredible Texture and Flavor

The beef turns out fall-apart tender, juicy, and infused with spices from the brine. You won’t believe how much flavor the Instant Pot locks in. Add a little Dijon mustard or creamy horseradish on the side, and every bite is an explosion of goodness.

2. Cost-Effective & Perfect for Leftovers

Buying corned beef brisket from the store is surprisingly affordable—especially around holidays. You can feed the whole family (and still have leftovers for sandwiches). Say goodbye to overpriced deli meats and hello to budget-friendly gourmet!

3. Customizable Add-Ins

Cabbage, carrots, potatoes, or even beer—this recipe is endlessly flexible. Love your veggies soft and buttery? Toss them in during the last 5–10 minutes of cooking. Want a richer broth? Swap water for beef broth. Every version feels like a new dish.

Already loving how easy this sounds? Then you’ve got to try my Instant Pot Pot Roast next—it’s a flavor-packed cousin with just as much comfort in every bite.

Ready to experience the flavor magic? Keep reading for the full recipe!

How to Make Instant Pot Corned Beef

Key Ingredients for Instant Pot Corned Beef

Here’s everything you’ll need:

• 3–4 lb corned beef brisket (with spice packet)
• 4 cups water or beef broth
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 bay leaf
• 1 tsp black peppercorns
• 3–4 medium carrots, peeled and cut into chunks
• 1 small head of cabbage, cut into wedges
• 6 small potatoes, halved
• Optional: 1 cup beer (like Guinness or a lager) for extra richness

Step-by-Step Instructions

Prep the Instant Pot:
Place the metal trivet inside the pot. Add water or broth, onion, garlic, bay leaf, and peppercorns.

Add the Brisket:
Place the corned beef (fat side up) on the trivet. Sprinkle over the included spice packet.

Pressure Cook the Beef:
Lock the lid, set the valve to Sealing, and pressure cook on High for 90 minutes. Once done, let pressure naturally release for 15 minutes, then manually release the rest.

Add Veggies:
Remove brisket and wrap in foil to rest. Add cabbage, carrots, and potatoes to the pot. Cook on High Pressure for 5 minutes, then do a quick release.

Serve & Enjoy:
Slice the corned beef against the grain for tender pieces. Plate it with your vegetables, spoon some cooking broth over the top, and serve hot.

What to Serve With Instant Pot Corned Beef

This dish is a star on its own, but pairing it with the right sides takes it to the next level. Here are some delicious companions:

• Buttered baby potatoes or mashed potatoes
• Roasted carrots and parsnips
• Classic Irish soda bread
• Grainy mustard or creamy horseradish sauce

Looking for a cozy finish? Try a warm apple crisp or bread pudding for dessert!

Top Tips for Perfecting Instant Pot Corned Beef

• Trim the fat after cooking, not before—this helps retain moisture during pressure cooking.
• Slice against the grain for the most tender bites.
• Want a beer-infused flavor? Replace 1 cup of water with stout or lager.
• Don’t overdo the veggies early on—they’ll get mushy. Cook them separately in the last 5 minutes.
• No spice packet? No problem! Use your own mix: peppercorns, mustard seeds, coriander, and bay leaf.

Storing and Reheating Tips

Leftovers? Lucky you!

How to Store:

• Let the corned beef cool completely.
• Store in an airtight container in the fridge for up to 4 days.
• Keep vegetables separate if possible to avoid sogginess.

How to Freeze:

• Slice and wrap tightly in plastic wrap and foil or vacuum-seal.
• Freeze for up to 2 months.
• Thaw overnight in the fridge before reheating.

How to Reheat:

• Place sliced corned beef in a baking dish with a splash of broth.
• Cover with foil and warm in the oven at 300°F for 20–25 minutes.
• Or reheat in the microwave, covered, in 1-minute intervals.

Final Thoughts

Instant pot corned beef is the kind of dish that’s as satisfying to cook as it is to eat. It’s hearty, easy, and bursting with nostalgic flavor—perfect for holidays or lazy Sundays alike. Whether you’re cooking for a crowd or meal prepping for the week, this recipe will have everyone asking for seconds.

Don’t forget to pin this recipe for later, and check out my other Instant Pot favorites like beef stew and pot roast!

Have you tried this recipe? Leave a comment below and tell me how it turned out—I’d love to hear from you!