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Risotto with Lemon and Shrimp
Corned Beef
| By : |
| Prep Time | 10 minutes |
| Cook Time | 120 minutes |
| Servings |
6 servings
|
Ingredients
Corned Beef
- 12 ounces Guinness stout or other dark beer or beef broth
- 3-4 lbs corned beef with seasoning packet
Vegetables:
- 10 - 12 potatoes skin on, egg-sized
- 1 1/2 cups baby carrots
- 1/2 head cabbage cut in half (optional)
Ingredients
Corned Beef
Vegetables:
|
Instructions
- Pour beer into Instant Pot.
- Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
- Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
- When the time is up, quick-release the pressure.
- Slice the corned beef against the grain and serve with vegetables.
Recipe Notes
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
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Great instructions and great corned Beef!
We had 8 people and all of us loved this. Yummy!
Place the cornbeef on the trivet not in the beer right?
Corned beef tasted better than i expected! Great easy dish, perfect for a cold winter night
Took me a second to realize that I needed to put the trivet in for the meet. The instructions left that part out…
This was amazing! I would let the corn beef cook for 90 mins it was tender but for fall off it need a little extra time! Other them that amazing we did a whole head of lettuce and 4 potatoes cut up and timed it for 6 mins!
Made this last night. It was great! The kids loved it too.
Wow good
The meat even being cooked at the exact time for the recipe was still really tough! And if your meat is in a brine, it will still be super salty.
Easy and delicious
Best corned beef I have ever made. Used dark beer, 1 cup beef broth and only 2 cups water instead of beer and 4 cups water. Still lots of liquid and very flavorful. Will try ssme recipe in slow cooker for comparisonn.
I don’t know about 3 minutes for the cabbage carrots and potatoes I think they need to cook a lot longer
Very easy to make. I did add tyme and corriander to the pot as well and its just perfect.
Happy St. Patrick’s Day! This was quick, easy and delicious! I also sprinkled a teaspoon of Coriander and Black Peppercorns over the corned beef and added 3 Bay Leaves, 3 cloves of Garlic and half a Yellow Onion (quartered) in with the beer.
Happy St. Patrick’s Day! This was quick, easy to make and delicious! I also sprinkled a teaspoon of Coriander and Black Peppercorns over the corned beef and added 3 Bay Leaves, 3 cloves of Garlic and half a Yellow Onion (quartered) in with the beer.
Loved it !! Left out the part about using the trivet but figured it out in the next paragraph. Cooked the vegetables 8 minutes, i used a whole head if cabbage. I cooked the corned beef 90 minutes.
I use the beef broth instead of the Guinness beer and I went for 90 minutes while I was waiting for the potatoes to cook I put it in the oven and broiled it for 5 minutes. I won’t use the language I like to describe how delicious it was.
Thank you and Happy St Patrick’s Day
Great taste, used 90 minutes at high pressure but wasnt fall apart. Also cabbage was chrunchy, i like it soft and tender.
Cook it longer than in the recipe for tender sliced. I soaked it in water to get some salty brine out. Cooked 1 yesterday 2 today. No I didn’t put two in at once. And trim all the fat off before cooking as it doesn’t get tender.
Not enough time for a 4# corned beef. I had to recook it for 20 minutes and then for another 30 minutes.
Best corned beef ever!
Hi Nash2929,
3 Minutes should cook the veggies but it all depends on your preference on doneness of the vegetables. For soft cook 3 minutes or longer and for a crunch use a shorter cooking time.
Wow, this came out perfect, followed the recipe, except for I didn’t bother to measure the veggies just filled pot to the max point. Veggies were infused with meat flavor and cooked just right.
Perfect meal, directions were easy , the vegetables were excellent. Kept the beer sauce and pour it over the meal I give it a big WOW!!
Cooked a 2.25# corned beef for 70 minutes. It was definitely NOT tender. Put it back in for additional 20 minutes with no improvenent. Would not do again!!
Was the pressure cooker set to sealing? A 2.25 pound corned beef should have cooked.
Was excellent!
Potatoes needed more time at my altitude, mile high!
easy and good tonights supper
Came out great!
This is wonderful, the first thing I cooked in my instant pot use the beef broth.
Made this closely following the recipe in terms of preparation and cooking times, and it couldn’t have turned out better!
I used beef stock rather than the beer, and opted for the longer cooking time of 90 minutes to assure tenderness. When finished, it could have been easily shredded, but it was also very easy to slice neatly with a serrated knife.
The vegetables were also cooked perfectly in just 3 minutes!
Adding this to my IP favorites – home run!
This is the first thing i made in my instant pot. Used half beer and half beef broth. 2.5lb corned beef For 90min and i peeled small russetts that i had, carrots that i just cut up into chunks and cabbage. Cooked the veggies for 5 min. Way better than a crockpot for taste.
Followed the recipe exactly….came out AWESOME. Best corned beef Ive ever had.
So far, I haven’t started the meat out of the package, and somebody left out something significant of the recipe – the directions start out by putting the meat into the pressure cooker, sealing the lid, setting the pressure setting, and cooking it.
(Hit the send button by accident.) Nobody ever mentioned in the directions to put the trivet FIRST in the pot, with the meat on it before cooking it. Can’t remove the trivet after cooking the meat, unless you put the trivet IN the pot first before you put the meat in on top of it!
This seems way too simple but the end results are awsome! I will be making this again and again and again!!!
¡ I like it …
Cooked 2.5 lb corned 80 minutes, came out very tough, cooked it another 20 minutes, still very tough now cooking it another 30 minutes
Thank you! You should try this silicone trivet with heat-resistant handles. it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
My corn beef is frozen…. is it okay to cook it this way?
I tried this twice…. once without the trivet (directly in beer), and once with (above the beer). Both times it turned out the exact same… rubber as can be and inedible. I’ve never had a fail in my instantpot before this recipe. Two full briskets… $30 of wasted meat. Not impressed, and that would have fed my family a while.
Tried this Corned beef recipe with a couple of minor adjustments. Used 2 cups of beef broth with 4# brisket and cooked at high pressure for 80 minutes. When I cooked the veggies I put brisket back in on top and cooked on high pressure for 4 minutes. Meet was still sliceable but very tender. Guests said best they ever ate!
Cooked a 2.9 # corned beef for 90 minutes in 3 cups of water.
Beautiful, so much faster and just as good.
It was good but still was a watered down flavor. I’ve been cooking mine in a stoneware or clay cooker for years now. So I guess I might be a little biased. Though in a pinch this is a lot better than boiling it all day. I also used red wine instead of the Guinness ale.
Trivet?!?! Nobody said anything about a trivet!
If you pressure cook whole egg sized potatoes for 3 minutes in an instapot as the recipe calls for, you will end up eating raw potatoes. Increase time to 13 minutes.
Helpful hints:
Trivet: The trivet is also known as the “steam rack” and it comes with your Instant Pot. However, if you don’t have your steam rack / trivet, this recipe still works great with the meat put directly into the bottom of the pot.
Potato timing: In our tests, egg-sized red potatoes were perfect at 3 minutes. But if you are using a different kind of potato, or potatoes that are slightly larger, absolutely increase the time accordingly! Or if your potatoes come out not as tender as you’d like, refasten the lid and go for another 3-5 minutes while your meat is resting and getting sliced. The flavor of the veggies is outstanding!!
I am assuming those who said their’s came out rubbery/tough/took much much longer used a flat cut instead of a point cut corned beef. Flat cut corned beef brisket is tougher and take longer due to it having minimal fat/marbling in it. Point cut has more marbling and pockets of fat which yields a more tender and juicy corned beef. I use the point cut when making/ smoking pastrami and pressure cooking. For a Corned Beef and Cabbage dinner with all the fixings I use either cut and prefer cooking it stove top. I find this ‘tutorial’ / recipe on doing it is a good guide for cooking a POINT CUT to use only when wanted in use of sandwiches and hash. Go stove top for cooking with the fixings.
Tami…thank you for pointing out the flat cut. Will try the whole 90 minutes and keep my fingers crossed.
I had a flat cut, and came out delicious. But had to cut it in half and stack one chunk on top of the other, so maybe that’s why? used 32 oz beef broth, 90 min. it exploded a bit when releasing the steam
Today I decided to make Corned Beef. I followed the recipe exactly and I just received a burn warning. I opened the Instantpot, and the liquid has evaporated and the bottom is burnt. What could have happened.
Excellent flavor and tender meat. Added one cup of beef broth with the beer and almost full head if cabbage. Will definetly make again.
I just cooked a 3# piece at 90 minutes on high pressure and it was shred-able. very tasty. cooking veggies on low pressure for 15 minutes so they are very tender. cut egg size potatoes in half.
Thank you very much for this wonderful dish idea! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K