Instant Pot Corned Beef Recipe

Here's my recipe for a complete Irish feast: after allowing your brisket to rest, remove the trivet from the Instant Pot and add baby carrots, quartered red potatoes, and cabbage wedges to the bottom. Secure the lid, lock, and seal it, then select the manual setting and set it for 5 minutes. After a quick release, your rested brisket and vegetables will be ready simultaneously. Perfect for a delicious and hearty meal!

This dish was absolutely delicious! The entire family loved it. I took the advice of cooking cabbage, potatoes, and carrots while the meat was resting, and it was the perfect addition. The only issue was that I should have purchased a bigger brisket! The broth was so tasty that I used it to make vegetable soup with the leftover vegetables. I added diced tomatoes, drained white beans, a touch of Italian seasoning, and freshly ground pepper. This meal will definitely become a St. Patrick's Day tradition!

I recently bought the Cuckoo Pressure Cooker and decided to make corned beef using Guinness and sliced onion. I usually use a 3 qt Instant Pot, but this time I thought it wouldn't be big enough. To my delight, the corned beef turned out incredibly tender. After removing the corned beef, I added cabbage, carrots, and potatoes. I shared the meal with my neighbor, who reminisced about childhood memories of eating corned beef with Irish neighbors. We enjoyed the dish over rice with some of the flavorful sauce, and it was absolutely delicious.

I recently tried this AMAZING corned beef recipe and it exceeded all my expectations! I made a couple of tweaks - used light beer instead of dark beer and substituted clear chicken soup broth for water. The aroma was absolutely intoxicating and the flavor was out of this world. To avoid the kids seeing the seasonings from the package, I put them in a muslin bag and let them infuse while cooking the meat. Thank you, Nicole, for this incredible recipe!

This recipe is a delightful and simple method for preparing corned beef. The end result was incredibly moist and tender. I stuck to the recipe, with the only variation being that, based on another reviewer's advice, I pressure cooked it for 20 minutes per pound (rather than the recommended 90 minutes). Once I took it out of the Instant Pot, I placed the beef on a baking sheet, sprinkled around 1/4 cup of brown sugar on top, and broiled it for approximately 5 minutes until the sugar caramelized. I am now convinced that this is the only way to cook corned beef.

This was by far the easiest recipe I've ever tried. I followed the recipe to a tee, using Guinness, and found the flavors to be perfectly balanced. I rinsed the meat before placing it on the trivet to remove any excess salt solution. While the meat rested, I prepared a head of cabbage cut into wedges, five carrots, coarsely chopped parsnips, and a bag of uncut baby red potatoes in the cooking liquid for 5 minutes on high heat. Everything turned out absolutely delicious. Next time, I'll brine the meat again, but I will definitely use this cooking method.

This was amazing! I didn't have any beer, so I used Cabernet olive brine as a substitute. Following another reviewer's advice, I applied a Dijon mustard coating to make sure the seasoning packet would adhere. I cooked a 2.5lb point cut corned beef for 60 minutes, and it turned out absolutely perfect!

I cooked a 3-1/2 lb. flat cut for 90 minutes with a small onion halved, 2 cloves of garlic, and 2 bay leaves. I don't use the spice packet as we prefer not to have those floating in the sauce. After removing the meat, I added 8 carrots cut into chunks, 6 gold potatoes halved, and cabbage wedges. I cooked it for 4 minutes, which turned out to be a bit too long - next time, I'll try 3 minutes. Instead of using beer or broth, 4 cups of water have always worked perfectly for me. I have been making this in my pressure cooker for 20 years, until I discovered the Instant Pot - love that thing!

Great recipe! I made some adjustments since we didn't use beer and I only had 2 pounds of brisket. I cooked it for 45 minutes and added the cabbage at the end. The flavor and temperature turned out perfectly.

Sure! Here is the revised review: I am so pleased with how delicious this dish turned out! I adjusted the cooking time to 60 minutes for the 3-pound roast, and it came out tender and juicy. I opted for beef broth instead of water and added some chopped onion for extra flavor. The veggies were cooked for 6 minutes while the meat was resting, and the result was simply perfect!

I tried this recipe tonight and it turned out absolutely delicious! Even my picky eater enjoyed it. I really appreciate recipe websites that have comments, as I often find helpful tips and tricks there. I decided to add a touch of dijon mustard on top before adding the spice packet, and included a quartered onion as well. I opted not to use beer since I'm not fond of it, so I used 2 cups of water with a spoonful of beef bouillon concentrate instead. I also sprinkled a bit of Maggi Amore for extra flavor. With a 3.3 pound point cut of corned beef, I followed the cooking instructions precisely for 90 minutes, allowing for a natural release of 15 minutes and quick release afterwards. After letting it rest for 15 more minutes, the meat turned out incredibly tender and flavorful. I found it surprising that some people had issues with it being dry - mine was perfectly juicy! Instead of serving it with the usual potatoes, I paired it with cheese-filled perogies, which complemented the dish beautifully. Thank you for sharing such an easy and tasty recipe!

I was hesitant to try this recipe in the pressure cooker, but I decided to give it a go. It turned out amazing! I followed the recipe exactly as it was written and it was a hit with everyone.

Followed the recipe exactly, but ended up cooking for 110 minutes. The result was tender, flavorful, and absolutely perfect! I also prepared the extra veggies as suggested.

Wonderful recipe! I cooked the potatoes, cabbage, and carrots together for 5 minutes, but next time I'll prepare them separately to avoid them becoming too mushy. The corned beef, cooked with non-alcoholic Guinness, turned out incredibly flavorful and tender.

Short and to the point, I substituted beef, seasoned chicken broth for water and added stout/beer to make up 4 cups for my 3.5-pound brisket. And be generous with the garlic – double the amount!

I prepared this dish. It was absolutely delicious.

This recipe produces the most AMAZING corned beef ever! It's become my go-to method, and my family can't get enough of it. I skip the beer and opt for extra water and garlic powder along with the spice pack. I don't include cabbage, potatoes, or carrots - just pure, delicious beef ready in under two hours.

This meal turned out absolutely fantastic! Following the instructions, I cooked the beef first. Due to my higher altitude, I cooked the veggies for 8 minutes. I used small red potatoes, onions, carrots, and cabbage. The pot was filled to the top, which made me a bit apprehensive, but the end result was incredibly delicious!

This dish turned out incredibly delicious! I made a last-minute decision to prepare something for St. Patrick's Day, and although they were out of brisket, I used a chuck roast instead. The meat came out incredibly tender. I had to create my own spice mix and would have included sea salt in it, but ended up adding salt individually after cooking. The final result was fantastic - very impressive.

Fantastic juicy corned beef!!