Instant pot corned beef is an easy way to make the most tender and delicious main course for St. Patrick's Day or any occasion. A corn beef brisket is placed in a pressure cooker with beef broth, minced garlic, bay leaves, and the perfect blend of spices. Complete with yellow onion, potatoes, carrots, celery, and cabbage while the brisket rests for an easy all-in-one dinner!
1headgreen cabbage(cut into 8 wedges or roughly chopped)
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Instructions
Place your trivet into the inner pot of your Instant Pot or pressure cooker. Set the corned beef on the trivet with the fat facing upward then add the broth or water, minced garlic, corned beef seasoning (in a bouquet garni if desired), and bay leaves. Season the beef with salt and pepper.
Seal the lid and move the venting knob to sealed, then set the manual cook time to 90 minutes. It takes approximately 10 minutes to build pressure before the cook time starts.
When the 90 minute cook time has passed, quick release the venting knob until the pressure is fully released (about 4-5 minutes). Remove the corned beef and place on a tray or cutting board with a piece of aluminum foil loosely tented over the beef.
While the corned beef rests, add the vegetables (remove the trivet, leave the broth) and seal your instant pot or pressure cooker and cook on high setting for 5 more minutes. Quick release the pressure again and serve once the Instant Pot has fully vented.
Notes
All cooking methods should should have an internal temperature of 145°F (63°C) as read by a meat thermometer at the thickest portion of the baked corned beef as suggested by USDA food safety guidelines.
Allow the pressure cooker corned beef to rest for 15-20 minutes before slicing. It will slice easier once rested and the juices will remain in the meat rather than running all over your cutting board.
Perfectly cooked corned beef is tender and will melt in your mouth, not fall apart on your plate. Corned beef that is too tender won't slice well for sandwiches (a common use for left overs!).
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