This Instant Pot Corned Beef Brisket is a true time-saver! It cooks quickly, staying super tender and flavorful, thanks to the magic of the pressure cooker.
Plus, the spices add a nice kick without the fuss. I love serving it with cabbage for that classic touch—it’s like a big warm hug on a plate! 😊
Key Ingredients & Substitutions
Corned Beef Brisket: The star of the dish! A 3 to 4 lbs brisket works well. If you can’t find corned beef, you could use a regular beef brisket and add your own spices or marinate it for a few hours before cooking.
Beef Broth or Water: This adds depth to the flavor. Beef broth is preferred, but you can substitute with chicken broth or vegetable broth if you’re looking for a lighter flavor. Water works too if that’s what you have.
Vegetables: Baby potatoes and carrots are classic additions. You can swap with regular potatoes or any root vegetable you have on hand, like parsnips or turnips. For the cabbage, savoy or green cabbage are great choices, but kale could also work!
Fresh Thyme or Parsley: These herbs add a nice touch. If you don’t have fresh herbs, use dried herbs instead, but remember to use less since dried herbs are more concentrated.
What’s the Best Way to Cook Corned Beef in an Instant Pot?
Cooking corned beef in an Instant Pot is quick and simple! Here’s the process to ensure everything turns out great:
- Rinse the brisket under cold water to get rid of some saltiness. Pat it dry.
- In your pot, add the brisket, spice packet (if included), onion, garlic, and bay leaf. Pour in the broth or water.
- Seal the pot, set it to pressure cook on high for 90 minutes, and let it naturally release for 15 minutes afterward.
- Quick release any remaining pressure, then remove the brisket and keep it warm.
- Add the potatoes and carrots to the cooking liquid and cook for 5 minutes. Quick release again.
- Finally, add the cabbage and cook for an additional 2-3 minutes under pressure. Quick release one last time before serving!
Make sure to slice the brisket against the grain to keep it tender. Happy cooking!
How to Make Instant Pot Corned Beef Brisket
Ingredients You’ll Need:
For the Brisket:
- 3 to 4 lbs corned beef brisket (with spice packet if included)
- 1 cup beef broth or water
- 1 large onion, quartered
- 3-4 cloves garlic, smashed
- 1 bay leaf
For the Vegetables:
- 10-12 baby potatoes, washed
- 4-5 whole carrots, peeled
- 1 small head of cabbage, cut into wedges
Garnish:
- Fresh thyme or parsley (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep, plus 90 minutes to cook the brisket in the Instant Pot and additional time for the vegetables. You’ll spend around 15 minutes for the initial prep and 15 minutes for the vegetable cooking process, making it a total of about 2 hours from start to serve. Most of this time is hands-off, so you can easily enjoy your day while your meal cooks!
Step-by-Step Instructions:
1. Prepare the Brisket:
Start by rinsing the corned beef brisket under cold water. This will help remove some of the excess salt. Once rinsed, pat it dry with paper towels.
2. Get Everything Ready in the Instant Pot:
Place the brisket in the Instant Pot, along with the spice packet that comes with it (if there is one). If not, feel free to add your own spices like peppercorns, coriander seeds, or mustard seeds for a flavorful kick. Next, toss in the quartered onion, smashed garlic cloves, and bay leaf. Pour in 1 cup of beef broth or water to keep everything moist during cooking.
3. Pressure Cook the Brisket:
Seal the Instant Pot lid securely. Set the cooker to “Manual” or “Pressure Cook” on high pressure and set the timer for 90 minutes. This will make your brisket super tender and delicious!
4. Release the Pressure:
Once the cooking time is up, let the pressure naturally release for 15 minutes. After that, go ahead and quickly release any remaining pressure by carefully turning the release valve. When it’s safe, open the lid. Be cautious of the steam!
5. Remove and Keep the Brisket Warm:
Carefully take out the brisket and place it on a plate. Cover it with aluminum foil to keep it warm while you cook the vegetables.
6. Cook the Vegetables:
Now, add the baby potatoes and peeled whole carrots into the Instant Pot with the leftover cooking liquid. Close the lid again and set it to high pressure for 5 minutes. Finish with another quick release once the time is up!
7. Add the Cabbage:
This time, add the cabbage wedges on top of the potatoes and carrots. Reseal the Instant Pot and cook on high pressure for another 2-3 minutes. Perform a quick release again when done.
8. Serving the Dish:
Slice the brisket against the grain into thick pieces for the best texture. Serve the delicious slices alongside the cooked potatoes, carrots, and cabbage. If you like, sprinkle some fresh thyme or parsley on top for a nice finish.
9. Enjoy!
For a little extra flavor, consider serving your meal with mustard sauce or your favorite condiment. Enjoy your delightful corned beef dinner!
Can I Use a Different Cut of Beef?
Yes, you can use a different cut such as a beef brisket that’s not corned, but it may require additional seasoning. Marinate it for a few hours in spices similar to those found in a corned beef spice packet for best results.
Can I Substitute the Vegetables?
Absolutely! While the traditional vegetables are potatoes, carrots, and cabbage, you can use other root vegetables like parsnips or sweet potatoes. Just keep in mind that cooking times might vary slightly depending on the size of the vegetables.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of broth or water to keep everything moist.
Can I Make This Recipe in Advance?
Yes! You can prepare the corned beef a day in advance. Simply cook it as directed, let it cool, and then refrigerate. When you’re ready to serve, reheat gently before adding the vegetables, or you can cook them fresh when you’re ready to eat.