As St. Patrick’s Day approaches, a beloved culinary tradition takes center stage in many American households: the classic meal of corned beef and cabbage. While this dish has become synonymous with Irish-American celebrations, it’s a fascinating twist of history that this particular pairing is not, in fact, traditionally eaten in Ireland on St. Patrick’s Day. Nevertheless, its popularity here endures, bringing families together for a festive and hearty feast.
For years, the thought of preparing corned beef at home often felt daunting. Its reputation for toughness meant that achieving that perfect fork-tender texture demanded hours of slow, patient cooking. In our fast-paced lives, such lengthy culinary endeavors can seem impossible. Many home cooks, myself included, would often shy away from tackling this dish, believing it required too much time and attention.
However, the advent of the Instant Pot has revolutionized the way we approach classic, time-consuming recipes. This incredible kitchen appliance has transformed the once-arduous task of cooking corned beef into a surprisingly easy and remarkably quicker process. Gone are the days of constant monitoring and endless simmering. With the Instant Pot, you can achieve wonderfully tender and flavorful corned beef in approximately 90 minutes of active cooking and pressure release time.
The beauty of the Instant Pot lies in its largely hands-off operation. Once you set it, you’re free to attend to other tasks, making it the perfect solution for busy weeknights or festive holiday preparations. The result is consistently delicious, succulent corned beef that practically melts in your mouth, making your St. Patrick’s Day celebration, or any meal, truly special.
Why You’ll Love This Instant Pot Corned Beef Recipe
When it comes to making corned beef, my affection for the Instant Pot can be summed up in three simple yet powerful words: easy, tender, and delicious. This isn’t just a slight improvement over traditional methods; it’s a game-changer that makes preparing this beloved dish accessible to everyone, regardless of their cooking experience or available time.
The **ease** of preparation is perhaps the most compelling reason to try this method. There’s no need for constant supervision or endless hours tied to the stovetop. The Instant Pot handles the magic of pressure cooking, transforming a tough cut of brisket into a remarkably tender meal with minimal effort. From rinsing the meat to setting the timer, each step is straightforward, ensuring a stress-free cooking experience even on a busy holiday.
**Tenderness** is the hallmark of perfectly cooked corned beef, and the Instant Pot truly excels here. Pressure cooking creates an environment where the tough connective tissues in the brisket break down efficiently, resulting in meat that is incredibly soft and easy to slice or shred. This method locks in moisture, preventing the beef from drying out, which is a common pitfall with other cooking techniques. Each bite is succulent and flavorful, a testament to the power of pressure.
Finally, the **deliciousness** factor is unparalleled. By cooking the corned beef first and then using its flavorful juices to cook the vegetables separately, you infuse your side dishes with an incredible depth of taste. The savory broth created during the beef’s cooking cycle imparts a rich, comforting essence to potatoes, carrots, and cabbage, elevating the entire meal. This layering of flavors ensures that every component of your St. Patrick’s Day feast is wonderfully aromatic and satisfying.
Essential Ingredients for Instant Pot Corned Beef
Crafting a truly exceptional Instant Pot corned beef requires a handful of key ingredients, each playing a vital role in developing its rich flavor and tender texture. The beauty of this recipe lies in its simplicity, relying on quality components to shine through.
To prepare the main event – the corned beef itself – you’ll primarily need just three ingredients, plus water:
- Corned Beef Brisket: This is the star of the show. Look for a flat-cut brisket, which tends to be leaner and slices more uniformly, or a point-cut, which is fattier and shreds beautifully. Most corned beef comes pre-brined with a spice packet, which is essential for its distinctive flavor.
- Beer: While optional, beer (especially a stout or dark ale) adds a wonderful malty depth and complexity to the cooking liquid, enhancing the overall flavor of the beef. If you prefer not to use alcohol, beef broth or even just water can be substituted, though the flavor profile will be slightly different.
- Garlic: Fresh minced garlic infuses the cooking liquid with aromatic notes that complement the savory beef and spices.
- Water: Sufficient water is necessary to create the steam needed for pressure cooking and to ensure the beef cooks evenly.
Beyond the corned beef, a traditional St. Patrick’s Day meal often includes a vibrant assortment of vegetables. While these are optional, they truly complete the dish, adding freshness, texture, and nutritional value. I highly recommend making them for a full, satisfying meal.
- Cabbage: Green cabbage, cut into wedges, absorbs the rich flavors of the cooking liquid beautifully without turning to mush when cooked separately for a shorter time.
- Potatoes: Small red potatoes or baby potatoes are ideal as they cook quickly and maintain their shape. Larger potatoes can be cut into 1.5-2 inch pieces.
- Carrots: Baby carrots are convenient, but regular carrots cut into 2-inch chunks work just as well, adding a touch of sweetness.
For precise measurements and detailed instructions, remember to scroll down to the full recipe card at the end of this post.
Step-by-Step Guide: Making Tender Corned Beef in Your Instant Pot
Achieving perfectly tender and flavorful corned beef in your Instant Pot is simpler than you might imagine. Follow these detailed steps to ensure a delicious outcome every time:
- Prepare the Corned Beef Brisket: Begin by removing the corned beef from its packaging. Most brined briskets come with a small spice packet; set this aside for now. It’s crucial to thoroughly rinse the corned beef under cold running water. This step helps to wash away some of the excess salt from the brine, preventing the final dish from being overly salty while retaining all the essential flavors. Pat it dry with paper towels.
- Build the Flavorful Liquid Base: In the inner pot of your Instant Pot, combine the minced garlic, two cups of water, and one 12-ounce bottle of beer. While some purists insist on Guinness for authenticity, any beer you have on hand – a lager, an ale, or even a pilsner – will contribute wonderful depth to the broth. If you prefer to avoid alcohol, an equal amount of beef broth can be used as a substitute.
- Position the Beef for Optimal Cooking: Place the trivet (the metal rack that usually comes with your Instant Pot) into the inner pot. Carefully place the rinsed corned beef on top of the trivet, ensuring the fat side faces upwards. This positioning allows the fat to slowly render and baste the meat as it cooks, contributing to its moisture and tenderness. Finally, sprinkle the contents of the reserved spice packet evenly over the top of the beef. These spices, typically a blend of peppercorns, bay leaves, and other aromatics, are key to the classic corned beef flavor.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot, ensuring the sealing valve is in the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time for 60 minutes on high pressure. Keep in mind that the Instant Pot will take approximately 15 minutes to come to pressure before the actual cooking cycle begins. This pre-heating time is essential for building the steam necessary for efficient pressure cooking.
- Allow for Natural Pressure Release: Once the 60-minute cooking cycle is complete, resist the urge to immediately release the pressure. Instead, allow the Instant Pot to natural release pressure for at least 15 minutes. This natural release process is crucial for preventing the meat from becoming tough and ensures the fibers relax, leading to a more tender and juicy result. After 15 minutes, you can carefully turn the sealing valve to the “Venting” position to manually release any remaining pressure.
- Rest and Prepare for Serving: Carefully remove the tender corned beef from the Instant Pot using the trivet handles. Transfer it to a plate or a clean cutting board. Cover the meat loosely with aluminum foil and allow it to rest for a minimum of 15 minutes. This resting period is vital, as it allows the juices within the meat to redistribute, ensuring a more succulent and flavorful slice. If you’re opting for just corned beef without the traditional vegetable accompaniments, your delicious meal is now ready to slice and serve!
The Perfect Accompaniment: Cooking Cabbage and Vegetables
While the star of the show is undeniably the tender corned beef, a St. Patrick’s Day meal feels incomplete without its vibrant vegetable accompaniments. As much as I adore the savory meat, I’m often just as excited about the flavorful side dishes! However, cooking vegetables for the same extended period as the beef would undoubtedly turn them into an unappetizing mush. This is why a strategic, separate cooking approach is essential.
The key to perfectly cooked, flavorful vegetables is to utilize the rich, seasoned broth left behind in the Instant Pot after the corned beef has finished cooking and is resting. This method infuses the vegetables with all the wonderful flavors of the beef and spices, creating side dishes that are anything but bland. Plus, it allows you to cook them just until tender-crisp, preserving their texture and nutrients.
- Add Vegetables to the Flavorful Broth: Once you’ve removed the cooked corned beef and the trivet from the Instant Pot, you’ll be left with a hot, aromatic liquid. Carefully add your baby potatoes and carrots directly into this flavorful broth. Next, gently layer the cabbage wedges on top of the other vegetables. Ensure they are submerged as much as possible without overcrowding the pot.
- Quick Pressure Cook for Tender-Crisp Veggies: Close and re-seal the Instant Pot lid, making sure the venting knob is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set the cooking cycle for just 5 minutes on high pressure. Once the cooking time is complete, you can perform a quick manual release of the pressure by carefully turning the sealing valve to “Venting.” This quick release prevents the vegetables from overcooking.
- Serve Your Complete Meal: By the time your flavorful vegetables are perfectly cooked and the pressure has been released, your corned beef will have finished its essential resting period. Carefully remove the vegetables from the Instant Pot, arrange them alongside your sliced corned beef on a platter, and get ready to enjoy a truly magnificent and complete corned beef and cabbage dinner!
Creative Ways to Serve Your Instant Pot Corned Beef Brisket
Once you’ve mastered the art of making incredibly tender corned beef in your Instant Pot, the possibilities for serving it are endless. Here are some delightful ways to present and enjoy your delicious creation:
- The Traditional Platter: For a classic St. Patrick’s Day feast, slice the corned beef brisket against the grain into thick, juicy pieces. Arrange it artfully on a large platter alongside your boiled or buttered potatoes, sweet carrots, and steamed cabbage wedges. A drizzle of the savory cooking broth over the top adds an extra layer of moisture and flavor, completing this iconic meal.
- Classic Reuben Sandwiches: Transform your leftover or freshly cooked corned beef into the quintessential Reuben sandwich. Pile generous slices onto toasted rye bread, add a layer of tangy sauerkraut, melted Swiss cheese, and a dollop of creamy Thousand Island dressing. Griddle until the cheese is bubbly and the bread is golden brown for a truly satisfying experience. For a simpler take, serve it on a crusty roll with just a smear of spicy brown mustard or horseradish.
- Hearty Corned Beef Hash: Don’t let any precious leftovers go to waste! Dice up cold corned beef and fry it with finely chopped potatoes and onions until crispy and golden brown. This makes for an incredibly flavorful and satisfying breakfast or brunch. Crown it with a perfectly fried or poached egg for an extra touch of richness and runny yolk goodness.
- Irresistible Reuben Dip: For an appetizer that’s sure to be a crowd-pleaser, shred any remaining corned beef and mix it with cream cheese, sour cream, Swiss cheese, and sauerkraut. Bake until hot and bubbly, then serve with rye bread crisps or pretzel bites for a warm, savory dip that captures all the flavors of a Reuben sandwich.
- Corned Beef and Cabbage Soup: Transform your leftovers into a comforting soup. Shred corned beef and add it to the leftover cooking liquid, along with diced potatoes, carrots, and cabbage. Simmer until vegetables are tender, adding more broth or water if needed. A perfect way to warm up on a chilly day.
Storing Your Delicious Pressure Cooker Corned Beef
Proper storage is key to enjoying your Instant Pot corned beef for days to come, ensuring it remains flavorful and moist. Here’s how to best store your leftovers:
First, allow the corned beef to cool completely to room temperature. This is essential to prevent bacterial growth and condensation inside the storage container. Once cooled, place the sliced or whole corned beef in an airtight container. To maintain its moisture and prevent it from drying out, it’s highly recommended to add a few spoonfuls of the reserved cooking liquid (broth) into the container before sealing. Stored this way, your corned beef will stay fresh and delicious in the refrigerator for up to 4 days.
For longer-term storage, the freezer is your best friend. After the corned beef has cooled, wrap individual portions or the entire brisket tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps to prevent freezer burn. Alternatively, place the wrapped portions into a freezer-safe bag or an airtight freezer container. Freezing in slices can be particularly convenient for portion control and quick thawing later. Properly frozen, corned beef will maintain its quality for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently.
Instant Pot Corned Beef: Frequently Asked Questions
I prefer to cook corned beef with the fat side facing up because, as the meat cooks, the fat slowly renders and drips down over the brisket. This natural basting process helps to keep the meat incredibly moist and tender, preventing it from drying out, especially during the high-pressure cooking cycle. While I haven’t extensively experimented with cooking it fat side down, this method has consistently yielded excellent results, so I stick with what works best for succulence.
It’s a common concern, and it can certainly feel that way, especially if your piece of corned beef has a very thick layer of fat that you might trim off before eating. However, my experience shows a lot of variability in the fat content of briskets. If it’s a thinner, more integrated layer, you’re likely to eat the fat along with the beef, directly benefiting from the spices. Even if you trim off a thicker fat cap, I believe the spices still contribute significantly to the overall flavor of the cooking liquid and the steam within the Instant Pot, subtly infusing the meat. While I don’t have scientific proof, the aromatics definitely contribute to the entire cooking environment.
The primary reason for choosing baby red potatoes and baby carrots is sheer convenience. Their smaller size means they require minimal to no chopping, saving valuable prep time. They also tend to cook more uniformly and quickly, which is ideal for the shorter cooking time required for vegetables after the beef. If you have larger potatoes or regular carrots on hand, absolutely feel free to use them! Just be sure to cut them into roughly uniform, appropriate sizes – I aim for potato pieces around 1.5 to 2 inches and carrot chunks about 2 inches long – to ensure even cooking.
To prepare your cabbage, start by washing it thoroughly under cold water and removing any loose or damaged outer leaves. Next, place the cabbage on a cutting board and slice it in half directly through the core. Then, take each half and cut it into thirds, again slicing through the core. This method will yield a total of six sturdy wedges from one head of cabbage. Leaving the core intact for each wedge is a handy trick, as it helps the cabbage pieces maintain their shape beautifully during the cooking process, preventing them from falling apart.
More Festive Recipes for Your St. Patrick’s Day Celebration
Beyond the classic corned beef and cabbage, St. Patrick’s Day offers a wonderful opportunity to explore other delightful recipes. Whether you’re looking for festive drinks, unique appetizers, or creative ways to use leftovers, these recipes will add an extra touch of Irish cheer to your celebration:
- Shamrock Martini – If green beer isn’t quite your style, this elegant and vibrant green martini offers a sophisticated and delicious alternative to toast the holiday!
- Irish Nachos – While perhaps not authentically Irish, these hearty “nachos” made with sliced potatoes instead of tortilla chips are undeniably delicious and a fun, unique appetizer for any gathering.
- Reuben Dip – If you find yourself with the fortunate dilemma of having extra corned beef, this warm and creamy Reuben dip is an absolutely perfect and flavorful way to utilize those delicious leftovers!
- For barbecue enthusiasts, there’s another fantastic way to prepare your corned beef brisket if you own a smoker, infusing it with a wonderful smoky flavor.
- Looking for even more inspiration? Check out this comprehensive post on Organized Island for a variety of additional St. Patrick’s Day dinner ideas!
📖 Recipe
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Instant Pot Corned Beef Brisket with Optional Cabbage
Ingredients
- 3 pound corned beef brisket
- 3-4 cloves garlic minced
- 12 ounces beer
- 2 cups water
Optional Veggies
- 1 – 1 ½ pounds baby red skin potatoes
- 8-16 ounces baby carrots
- 1 cabbage cut into wedges
Instructions
- Rinse the corned beef with cold water to remove the excess brine.3 pound corned beef brisket
- Place garlic, beer and water in the Instant Pot, then place the trivet on top.3-4 cloves garlic, 12 ounces beer, 2 cups water
- Place the beef brisket on top of the trivet, fat side up, and sprinkle with the spice packet. Close and seal the Instant Pot, setting the cycle for 60 minutes on high pressure. Expect about 15 minutes for the pressure to build before the cooking cycle begins.3 pound corned beef brisket
- When the cooking cycle is done, let the Instant Pot naturally release pressure for 15 minutes before using manual release for the rest. Lift the cooked beef out of the pot using the trivet and transfer it to a baking dish. Cover with foil and leave to rest for at least 15 minutes before serving.
For Optional Veggies:
- Once the meat and trivet are removed, add the potatoes and carrots to the hot liquid. Layer the cabbage wedges on top. Cover and seal the Instant Pot and set the cooking cycle for 5 minutes on high pressure. When the cycle is done, you can manually release the pressure right away. Remove veggies from Instant Pot and serve with your corned beef.1 – 1 ½ pounds baby red skin potatoes, 8-16 ounces baby carrots, 1 cabbage
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Notes
Vegetables are included in the nutrition calculations.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.