Our easy Instant Pot corned beef and cabbage and potatoes recipe is the best for St. Patrick’s Day or year round! Your brisket will become fork tender this way with beer. This uses fresh but you can cook Instant Pot frozen corned beef similarly.
This is the best pressure cooker meal we have made this year. Using the flat cut with everything cooked in the same pot, now you have no excuse to make this popular holiday meal lickety split fast. Just one of our popular Instant Pot recipes shared around town!
We don’t do a lot to celebrate St. Patrick’s Day, but I will say one thing I enjoy is this traditional dinner! It isn’t just for the holidays, and it isn’t just made in the oven anymore. You can use these instructions for the Ninja Foodi corned beef and cabbage too.
This one explains how to get this cut nice and tender starting from fresh or defrosted. If you have had a forgetful moment I get it. That is why I also wrote instructions above if it is still rock hard. We’ve made slow cooker corned beef brisket recipe for years, but this doesn’t take all day.
How Long to Cook Corned Beef in Instant Pot
You will need to cook this for 90 minutes with a 10 minute natural release of the steam after that. It will take about 15 minutes to reach pressure so you would need to account for that but in total it just takes 2 hours start to finish!
Is flat cut or point cut better?
Flat corned beef brisket is the best of the best. This cut is larger, square in size, and more tender if you ask me too. It tends to have a bit more fat too and fat=more flavor. Remember that it will shrink when cooked too so choose a bit larger than you think (plus leftovers are amazing).
You’ll want that packed of pickling spice too that comes in bag. Or make your own corned beef spices if necessary.
Is beer better than water?
You need some cooking liquid but beer is by far our favorite choice for that. Really anything will do. If you are really opposed to using this then I might suggest beef broth instead.
Can you add potatoes?
Yes! Use 2 large potatoes instead of a trivet (because that is not as tasty). You want them sliced with the flat end down so the meat can sit on top and stay out of the liquid (that would make it mushy).
How to Make Mustard Sauce
You should definitely make our mustard sauce for corned beef too. Brush it on top of the brisket and then have on the table.
You can add thick slices of onions and/or large chunks of peeled carrots at the end with the cabbage leaves. This is optional but if you want to add more vegetables this is a great option. I kid you not everyone will fight over the potatoes once they taste them. They’re incredible!
When do you add the cabbage?
You don’t have to have a head of cabbage, but it is traditionally served together. You just the outside larger leaves will be used (at the end just to steam until wilted) unless diced to make our pressure cooker fried cabbage.
Tips for Success
You see most people use a trivet when making cooking corned beef and cabbage in a pressure cooker but you are really missing out if you do it that way. I like using a few large potatoes cut in half instead because then they soak up all the drippings of the meat as well as the liquid you use to cook / “steam” it. Your multicooker is needed too
Pour some broth inside pot on top of everything when serving. When everything is done slice. Serve with some potato from the pot, onion, and cabbage. It is fork tender I tell you!
Do you rinse corned beef before cooking?
NO! I mean some people do in order to minimize the overall sodium content but it will drastically change the taste since the brine is really where it’s at with this. Just remove it from the bag and put the small seasoning packet aside, I do rinse that off. Place it into your pot as is.
Cut baking potatoes in half and place at bottom of your Instant Pot or pressure cooker with the cut side down. (could use 4 red potatoes to and use those as trivets)
Remove your piece of corned beef from it’s package and set it on top of the potatoes (so it’s like a trivet, make sure it’s flat so it doesn’t fall over). Have the fat side facing up.
Pour your beer, beef broth or water on top.
Sprinkle corned beef seasoning packet on top of meat and close lid and steam valve.
Set to manual, pressure, high for 90 minutes. (timing good for a 3 lb piece)
Do a natural release for 10 minutes, then let rest of steam out.
Open lid and remove corned beef, set aside covered.
Quarter your onion and put into pot with liquid.
Cut your cabbage head in half so you are using the top half and bottom half with core is left over.
Separate leaves and place on top of potatoes and onions. If you test potatoes and don’t want them softened further then remove them at this time and put cabbage in liquid with onions.
Put lid on, close steam valve, and set to manual, pressure, high for 3 minutes.
Do a quick release, cut meat, and serve vegetables on the side. Pour some broth inside pot on top of everything when serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
What condiments go with corned beef?
I mean you can really serve it with anything but typically regular and a variety of gourmet mustards are known to pair well with this cut of meat. I personally like regular yellow to add just a dab to each bite, but that is typically what I use for ham as well. With all the other items none of these are really necessary but they’re nice to have on hand and try.
Does cooked corned beef freeze well?
An uncooked corned beef brisket can be frozen if it is drained and well wrapped in tinfoil and then inside a freezer bag. Keep in mind that salt encourages rancidity and the texture will change, but it is still safe to eat after being frozen After cooking, store your leftover corned beef for up to 3 to 4 days in the refrigerator. You can also freeze cooked beef 2 to 3 months
The nutritional information is included here as well, the calories, saturated fat, etc. are calculated by the recipe card itself. Like I said, you can use this for any brand of pressure cooker or Ninja Foodi.
Keep in mind that beyond the 85 minutes to 90 min. it takes a bit to reach pressure. Overall I would leave 2 hours to have this finished to perfection and ready to serve.
About Justine
Justine is the creative mind behind The Typical Mom and The Typical Family on YouTube. She began blogging about easy recipes, budget friendly activities for kids, and fun family travel destinations in September 2012.
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Notes.. Above information is curated for evaluation and recommendation from temeculablogs.com
