This Instant Pot Corned Beef is so easy – make it a complete meal with a side of cabbage, potatoes and carrots or slice it up for sandwiches!
Ingredients and substitutions
- Corned beef brisket – you can try using another fattier cut of beef like chuck steak or beef shanks.
- Yellow onion – white onions or shallots would work too.
- Garlic – fresh garlic is best but garlic powder will work in a pinch.
- Bay leaf – try oregano, thyme or leave this out altogether.
- Apple cider vinegar – red wine vinegar or white wine vinegar will provide a similar taste.
- Spice packet – you can also use a mixture of mustard seeds, allspices berries, coriander seeds, cloves, brown sugar and ground black pepper.
- Green cabbage – red or Napa cabbage or brussels sprouts would work here.
- Carrots – try using parsnips or daikon instead.
- Baby potatoes – red or yellow baby potatoes are best but you can try using fingerling potatoes.
- Parsley – to garnish.
How to make this recipe
- Add in the corned beef ingredients in order.
- Cook on high pressure for 1 hour and 20 minutes.
- Remove the beef, add the veggies and cook on high pressure for 3 minutes.
- Arrange on a platter on serve.
What to serve with corned beef
Corned beef is traditionally served with cabbage, carrots and potatoes, which I’ve included in this recipe. You can also serve the corned beef with some yummy rolls, sauerkraut, potato gratin or marinated artichoke hearts.
Frequently Asked Questions
Corned beef brisket is slightly salty and very tender, since the corned beef is cured in salt.
One serving of this recipe has 590 calories because it’s higher in fat and sodium. That being said, corned beef has a lot of protein and zero carbs, so it’s a nice treat to have every now and then!
Yes! It’s important to rinse the corned beef before cooking to get rid of any excess salt. If you don’t rinse it before cooking, your corned beef will be way too salty.
Storing and reheating
You can store corned beef brisket in the fridge for up to 4 days in airtight glass containers or aluminum foil. I find reheating it in the oven provides the best taste. Wrap it in aluminum foil, place it in a pan and reheat for 5 minutes at 350° Fahrenheit until it reaches an internal temperature of 165° Fahrenheit.
Freezing corned beef brisket
This recipe will freeze for up to 3 months. I recommend wrapping the leftovers in aluminum foil then storing in a freezer-safe Ziploc bag. When you’re ready to eat, thaw in the fridge overnight then follow the reheating instructions above.
More beef recipes
Meal prep tools for this recipe
- The Instant Pot DUO Plus 60
is the version I use in this recipe. - Grab some glass meal prep bowls if you plan on turning this corned beef into your weekly lunches.
- Get a meat thermometer to make sure your beef cooked through.
- Freeze this recipe in glass microwave-safe bowls for up to 3 months.
is the version I use in this recipe.
Instant Pot Corned Beef {With Cabbage + Potatoes}
Ingredients
For the corned beef:
- 3 lb corned beef brisket
- 1 large yellow onion, quartered
- 6 cloves garlic, crushed
- 3 cups water
- 1 bay leaf
- 2 tbsp apple cider vinegar
- 1 spice packet
For the vegetables:
- 1 small head green cabbage, quartered
- 1 lb carrots, large chop
- 1 lb baby potatoes, red or yellow
- parsley, for garnish
Instructions
- Place onion, garlic, water, bay leaf, and apple cider vinegar into the instant pot. Place corned beef brisket on top. Sprinkle with the spice packet. If your corned beef brisket did not come with a spice packet, see the notes on how to make your own.
- Close the Instant Pot and cook on high pressure for 1 hour and 20 minutes.
- After the time is up, quick release the pressure.
- Remove the corned beef brisket, onion, and bay leaf. Retain 1 cup of liquid in the pot.
- Place trivet into the Instant Pot and add in the cabbage, carrots, and potatoes. Close the lid and cook on high pressure for 3 minutes. Quick release the pressure after the time is up.
- Arrange the corned beef and vegetables on a platter and serve.
