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Instant Pot Corned Beef with Vegetables Recipe

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4.2 from 7 reviews

This Instant Pot Corned Beef recipe delivers tender, flavorful corned beef brisket cooked quickly and easily with aromatic onions, garlic, and traditional pickling spices. Accompanied by hearty baby potatoes, savory carrots, and tender savoy cabbage, this classic St. Patrick’s Day dish comes together in under three hours using an electric pressure cooker, ensuring a juicy and perfectly cooked meal every time.

  • Total Time: 2 hours 50 minutes
  • Yield: 4 servings

Ingredients

Corned Beef and Broth

  • 3-4 lb corned beef brisket (with pickling spice packet)
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 4 cups hot water
  • 1 tsp salt
  • 1 tsp pepper

Vegetables

  • 1 pound baby potatoes
  • 1/2 savoy cabbage, cut into wedges
  • 4 large carrots, cut into 3-inch pieces

Instructions

  1. Prepare the Instant Pot: Add the chopped onion, garlic, and the corned beef pickling spices included in the brisket package into the electric pressure cooker. Pour in 4 cups (1000ml) of hot water, then season with salt and pepper.
  2. Cook the Corned Beef: Place the corned beef brisket on top of the onions and garlic mixture. Lock the lid on the Instant Pot, turn the steam release valve to ‘sealing’, and set the manual pressure cook time to 85 minutes for a 4 lb brisket or 80 minutes for a 3 lb brisket. Adjust cooking time by adding 5 minutes if the brisket is thicker than 1.5 inches. For smaller briskets, reduce time accordingly.
  3. Natural Pressure Release: When cooking is complete, allow the pressure to release naturally for 15 minutes or until the pressure pin drops. Carefully open the valve to release any remaining pressure and open the lid.
  4. Check Doneness: Remove the brisket and wrap it in foil to keep warm. If it’s not fully cooked, reseal the Instant Pot lid and cook under pressure for an additional 5 to 10 minutes.
  5. Cook Vegetables: Drain off all but 1 cup of the cooking liquid (or add water if preferred). Place the Instant Pot trivet or a metal steamer basket into the pot and add the baby potatoes, carrots, and cabbage wedges on top. If no trivet is available, add vegetables directly into the liquid.
  6. Pressure Cook Vegetables: Seal the lid and cook under pressure for 3 minutes. If vegetables are not tender after cooking, reseal and cook for an additional 1 minute under pressure.
  7. Serve: Slice the corned beef brisket against the grain and serve hot with the steamed potatoes, carrots, and cabbage.
  8. Slow Cooker Alternative: For slow cooker preparation, add chopped onion, garlic, pickling spices, and 4 cups of water into the slow cooker. Place the corned beef inside and cook on low for 8-10 hours or on high. Add carrots and potatoes after 4-5 hours, and add cabbage in the last hour of cooking.

Notes

  • Cooking times may vary depending on the thickness of the brisket; always check for tenderness before serving.
  • Natural pressure release is recommended for best texture of meat.
  • If you don’t have a trivet or steamer basket, vegetables can be cooked directly in the broth but may require careful timing to avoid overcooking.
  • Leftovers store well and can be refrigerated for up to 4 days or frozen for longer storage.
  • This recipe can be adapted to a slow cooker with longer cooking time as outlined in the instructions.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 35 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Irish

Find it online: https://dishiary.com/instant-pot-corned-beef-with-vegetables-recipe/