Corned Beef
By :Chop Secrets
Print Recipe
Votes: 32
Rating: 4.56
Rate this recipe!
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)
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)
Votes: 32
Rating: 4.56
Rate this recipe!
Instructions
  1. Pour beer into Instant Pot.
  2. Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
  3. Secure the lid, making sure the vent is closed.
  4. 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.
  5. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  6. Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
  7. Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
  9. When the time is up, quick-release the pressure.
  10. 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.

52 replies
  1. Evarista
    Evarista says:

    Took me a second to realize that I needed to put the trivet in for the meet. The instructions left that part out…

  2. Jessica0900
    Jessica0900 says:

    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!

  3. Andreacalaway
    Andreacalaway says:

    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.

  4. hmerhoff
    hmerhoff says:

    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.

  5. Nash2929
    Nash2929 says:

    I don’t know about 3 minutes for the cabbage carrots and potatoes I think they need to cook a lot longer

  6. nHeat87
    nHeat87 says:

    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.

  7. nHeat87
    nHeat87 says:

    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.

  8. Rundunnyrun
    Rundunnyrun says:

    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.

  9. D.Kerrigan
    D.Kerrigan says:

    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

  10. Ebartschat
    Ebartschat says:

    Great taste, used 90 minutes at high pressure but wasnt fall apart. Also cabbage was chrunchy, i like it soft and tender.

  11. Kathy L
    Kathy L says:

    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.

  12. instantpotapp
    instantpotapp says:

    Not enough time for a 4# corned beef. I had to recook it for 20 minutes and then for another 30 minutes.

  13. Instant Pot
    Instant Pot says:

    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.

  14. Jeanette
    Jeanette says:

    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.

  15. Usborn2
    Usborn2 says:

    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!!

  16. rogerjacki
    rogerjacki says:

    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!!

  17. cbrillow
    cbrillow says:

    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!

  18. Jlederman
    Jlederman says:

    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.

  19. ShariD57
    ShariD57 says:

    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.

  20. ShariD57
    ShariD57 says:

    (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!

  21. anmonica
    anmonica says:

    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

  22. Christine K
    Christine K says:

    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.

  23. Paul F
    Paul F says:

    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!

  24. Douglas Gabbey
    Douglas Gabbey says:

    Cooked a 2.9 # corned beef for 90 minutes in 3 cups of water.
    Beautiful, so much faster and just as good.

  25. VICKY
    VICKY says:

    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.

  26. Don
    Don says:

    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.

  27. Chop Secrets
    Chop Secrets says:

    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!!

  28. Tami
    Tami says:

    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.

  29. Diane Martin-Brodak
    Diane Martin-Brodak says:

    Tami…thank you for pointing out the flat cut. Will try the whole 90 minutes and keep my fingers crossed.

  30. Michele
    Michele says:

    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

  31. Christine
    Christine says:

    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.

  32. Mikekrisnreese
    Mikekrisnreese says:

    Excellent flavor and tender meat. Added one cup of beef broth with the beer and almost full head if cabbage. Will definetly make again.

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