Instant Pot Corned Beef Made With Beer

This tender, beer-infused Instant Pot Corned Beefiness and Cabbage is the perfect way to celebrate St. Patrick's Day. Using the pressure cooker function makes it easy and convenient to melt a traditional corned beef dinner in less time. For a recipe without an Instant Pot, try my Beer-Braised Corned Beef.

This reader-favorite recipe was originally published on March 3, 2018. We've updated this post in 2022 with boosted cooking tips and photos.

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Why Make Corned Beef and Cabbage in the Instant Pot?

Adapting my Beer Braised Corned Beefiness for the Instant Pot was one of the first things I had in mind when I bought it. We were non disappointed! The force per unit area cooker corned beefiness, infused with effluvious pickling spices and lager, was tender, delicious, and full-flavored.

Instant Pot Corned Beef is a one-pot dinner that saves yous about an hr of time from start to cease, as compared to braising in the Dutch oven. In comparison to crockpot corned beef recipes, which can take upwards to 8 hours, information technology'due south substantially quicker.

What You'll Need to Make Instant Pot Corned Beef

• 4-pound Corned Beef Brisket. Yous'll notice Corned Beef (salt-cured brisket) in flat and signal cuts at the market. You can use either for this recipe, but I most often buy flat cutting. (To read nearly the difference betwixt the cuts cheque out Brisket: Flat Cut vs. Bespeak Cut from Cuisine at Home.)
• Lager-fashion Beer. Every bit with my Beer Braised Corned Beef, I prefer to utilize a lager that isn't too strong or hops forward. I most ofttimes utilise a canteen of Samuel Smith Pure Brewed Organic Lager or Sam Adams Boston Lager.
• Water. To help pressurize the pot and draw salt out of the corned beefiness as it cooks.
• Pickling Spice. A archetype mixture of whole spices such as cinnamon, peppercorns, mustard seeds, cloves, bay leaves, ginger, and coriander. If your corned beef comes with a spice bundle, you can substitute it for the pickling spice.
• Yellowish Onion and Garlic. Adds boosted flavour the braising liquid. Skin and slice the onion, and peel the garlic cloves, leaving them whole.
• Carrots, Potatoes, and Cabbage. Make this a one-pot corned beef and cabbage dinner! I similar to utilise baby carrots and creamer potatoes (red and/or yellow, near the size of golf game assurance), in addition to a wedged head of greenish cabbage.

I developed this recipe using a vi-quart Instant Pot; specifically, the 6-quart Duo Plus. I find that using the included handled trivet makes information technology easier to remove the tender brisket from the insert subsequently cooking.

How to Brand A Pressure Cooker Corned Beefiness and Cabbage Dinner

Prepping the Brisket

Before cooking, rinse the corned beefiness thoroughly with absurd water (2-3 times) to remove excess salt from the surface. I don't recommend trimming the fat cap before cooking. The fat adds flavor and moisture to the meat, and tin be trimmed before serving, if needed.

Add the sliced onions, garlic cloves, pickling spices, and water into your Instant Pot insert. Place the rinsed corned beefiness (fat side up) onto the trivet that came with your Instant Pot.

Nestle the trivet into the pot, and pour the beer over the brisket. Check the level of the liquid in the insert before sealing the pot; information technology should achieve upwards the sides of the brisket.

Note: The amount of water you demand may vary by your brisket'south dimensions. While the Instant Pot might only demand 1 to one-1/2 cups of liquid to pressurize, this is non enough to draw the salt out of the meat. Adjust the quantity of h2o as needed, just don't exceed the insert's make full line.

Pressure Cooking the Corned Beef

For a 4-pound corned beefiness, nosotros like the texture of the meat best when cooked at high pressure for 85 minutes, with a 20-minute natural release. The meat comes out fork-tender, simply yet sliceable confronting the grain without falling apart.

Adding well-nigh xv minutes to the cooking process for the Instant Pot to heat up to pressure, the corned beef itself takes nigh two hours full.

We always make a corned beefiness around 4 pounds to ensure leftovers for sandwiches and corned beefiness hash, just if yous make a much smaller brisket, it will likely need a shorter cooking fourth dimension. We've found seventy minutes at loftier pressure to be sufficient for 2 pound briskets, with a 15 infinitesimal natural release.

Remove the cooked corned beef from the Instant Pot, and strain the cooking liquid, discarding the pickling spices and solids. Place the corned beef in a dish with a bit of the strained cooking liquid and embrace with foil to keep the meat warm and juicy.

Cooking the Potatoes, Carrots, and Cabbage Wedges

Calculation vegetables to an Instant Pot corned beef dinner is a cakewalk. I love the flavor that the pressure cooker infuses into the vegetables from the beer-based cooking liquid. I don't ordinarily becomethat excited about boiled or steamed cabbage wedges, just I really savor the season of these.

Add one-1/2 cups of the strained cooking liquid back into the Instant Pot insert, layering in the carrots, potatoes, and cabbage wedges. Cook the vegetables on high pressure for three-four minutes, with a manual (quick) release.

Serving Your Corned Beef Dinner

When ready to serve, piece the corned beef against the grain into 1/8 to 1/4-inch slices. Check Out: Hither'south How (and Why) to Piece Meat Against the Grain from Kitchn.

If there is a substantial fat cap on the corned beef, you might want to trim it downwardly or remove it entirely before slicing. This is entirely a matter of personal preference. Nosotros like to serve the brisket with some of the fatty left on.

When serving, spoon a piddling scrap of the strained cooking liquid over the sliced corned beef on the platter, and offer guests whole grain mustard on the side. I care for the vegetables to a light drizzling of melted butter and sprinkle them with chopped fresh parsley for a pop of color and freshness.

Have leftovers? Try making my Corned Beefiness Hash and Eggs for breakfast, Reuben Sandwiches, or Cafeteria-Style Corned Beef Sandwiches for tiffin!

More of our Favorite St. Patrick's Day Recipes

• Roasted Cabbage Wedges
• Cabbage and Leek Colcannon
• Stout Beer Braised Short Ribs (Dutch oven or Instant Pot)
• Irish-American Soda Bread

• ▢ i minor yellow onion , sliced (use ane/ii if large)
• ▢ four cloves garlic , peeled and lightly smashed with the back of a knife
• ▢ 2 tablespoons pickling spice
• ▢ 2-1/ii cups water
• ▢ four pound corned beefiness brisket , rinsed
• ▢ 12 ounces lager-manner beer (nothing as well biting)
• ▢ 1 pound tiny potatoes (about 1-i/two inches in diameter), or red-skinned potatoes cut into i-ane/2 inch wedges
• ▢ 1 head cabbage , cutting into viii wedges
• ▢ 1 pound baby carrots
• ▢ 1 tablespoon chopped fresh parsley , for garnish
• ▢ two tablespoons unsalted butter , melted (optional)
• ▢ grainy mustard , for serving (optional)

• Combine onion, garlic, pickling spices, and h2o in the insert of a 6-quart Instant Pot. Place the corned beef brisket, fat side up, on a rack on top of the onions. Pour beer over the brisket.

• Seal lid and set the unit of measurement to HIGH force per unit area for 85 minutes. Allow pressure release naturally for 20 minutes, then manually release the remaining pressure.* Remove corned beef and place on a dish or a cut board, spooning a bit of the cooking liquid over the top. Cover with foil to keep warm.

• Strain cooking liquid and discard solids. Render 1-1/2 cups of liquid to the Instant Pot and add potatoes, carrots, and cabbage wedges. (Reserve remaining cooking liquid.) Seal lid and fix the unit to HIGH pressure for 3-4 minutes, depending on how soft you like your vegetables. Quick release pressure level.

• Slice corned beef confronting the grain. Spoon a little chip of the reserved cooking liquid over the corned beef slices on your platter. Sprinkle parsley over the vegetables, and if desired, drizzle with melted butter. Serve corned beef with mustard.

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*Since the beer foams upwards in the force per unit area cooker during the corned beef cooking process, you might find that the initial force of manually releasing the steam (after the 20 minute natural release) causes some liquid to spray out of the valve. Sometimes information technology's happened to me, other times, it hasn't.

A picayune scrap of liquid is fine, simply if you release the force per unit area and discover that too much liquid is coming out, re-seal the valve, and try releasing the remaining pressure once again in another 5 minutes. Or, release the steam more slowly by turning the valve just until yous hear a hissing noise and carefully holding it in that position (exist sure to wear a heat-proof glove).

Read more than most gradually releasing the steam in this article, section #iii.

Some have recommended roofing the lid/valve with a towel while releasing the pressure.Do non do this , as obstructing the vent can impairment your pressure cooker and cause a safety issue.

To Glaze The Corned Beef (Optional)

This corned beef is also delicious served with my Irish Whiskey-Mustard coat. The ingredients and directions can exist found in my recipe, Beer Braised Corned Beefiness with Whiskey Mustard Glaze. After fully cooking the corned beef in the Instant Pot (instead of Dutch oven braising), follow the directions to "Glaze and Serve".

Serving: 0.25 recipe | Calories: 706 kcal | Carbohydrates: 21 g | Protein: 47 k | Fat: 45 chiliad | Saturated Fat: 14 g | Cholesterol: 163 mg | Sodium: 3777 mg | Potassium: 1422 mg | Cobweb: half dozen chiliad | Sugar: 9 1000 | Vitamin A: 10695 IU | Vitamin C: 144 mg | Calcium: 136 mg | Iron: 6.viii mg

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Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and blistering.

Keywords: corned beef and cabbage, instant pot corned beef, pressure level cooker corned beef

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