Instant Pot Corned Beef and Cabbage
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A fast track corned beef dinner made in your pressure cooker! No brine, no fuss. The IP will do all the work for you!
I had no idea that St. Patrick’s Day was such a big deal here in Chicago.
I mean, did you know that the Chicago River has been dyed green on St. Patrick’s Day every year since 1962?
I’m not much of a history buff but the dyeing of the river is pretty stinking cool. Butters and I will be sure to check it out, but only if it’s over 25 degrees F.
After we take a peak at the green river, we are going to eat all of the corned beef we possibly can.
Because now we can make a complete St. Patrick’s day dinner in just a fraction of the time. There’s no brine and there’s no fuss here.
Nope. Everything gets thrown in the IP, and you can let the IP take care of all the hard work for you.
Not to mention, the brisket comes out perfectly tender and juicy, paired beautifully with the potatoes, carrots and cabbage, which are also cooked in the IP in just 4 minutes in all the corned beef juices.
Serve with Guinness beer for a complete meal.
Instant Pot Corned Beef and Cabbage
Ingredients
- 1 3-pound corned beef brisket, plus pickling spice packet or 1 1/2 tablespoons pickling spice
- 1 medium onion, sliced
- 3 cloves garlic, chopped
- 1 14.9 ounce Guinness beer
- 1 cup beef broth
- 1 pound new potatoes
- 3 large carrots, cut into 3-inch pieces
- 1 head Savoy cabbage, cut into 2-inch wedges
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons whole grain mustard
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Rinse brisket with cold water and thoroughly pat dry.
- Place onion, garlic and pickling spice into a 6-qt Instant Pot®. Gently place brisket on top of the onion mixture. Top with beer and beef broth.
- Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove brisket from the Instant Pot®; keep warm. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot®.
- Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste.
- Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage, garnished with mustard and parsley, if desired.
Did you make this recipe?
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This recipe was excellent! Made just as directed. I had a 4 LB corned beef and 85 mins was perfect. Company greatly enjoyed the meal. I did however double the carrots as mentioned. Glad I did. Thanks for the recipe!
The corned beef turned out really well – tender and moist. The timing for the vegetables was off though. The carrots were done after 4 minutes. We cooked the potatoes and cabbage for another 4 minutes. This time the cabbage was done, but not the potatoes. Finally after cooking the potatoes another 5 minutes they were done. Thes were small potatoes too. Otherwise the flavors were great.
This is by far the best corned beef I’ve ever made. Both my husband and I agree. We didn’t do cabbage since we don’t care for cabbage, but the potatoes and carrots were also incredibly tasty. We both went back for seconds and left only 2 pieces of corned beef as leftovers. I would make this again and again! Followed the recipe to a “t” and wouldn’t change anything.
It’s very good, but the cooking time doesn’t take into account the time it takes the cooker to build pressure twice. So if you’re trying to put dinner on the table at a specific time, I’d allow another 20 minutes or so.
I love all your recipes, and have your book. Can this recipe be adapted for the crockpot? I don’t have an IP.
This sounds delicious but I only have a crockpot. Do you have a recipe for cooking in a crock pot. I love corn beef but when I made it the corn beef just turned out tough. If you do could you email it to me? Your recipes are great!
Hands down best corned beef I’ve ever made! Irish in-laws were impressed, and I’m Indian!
I first tried this recipe st Patrick’s day 2020 and it’s now my go to. In fact we love it so much we freeze a few corned beefs in March so we can have it throughout the year rather than just once. I usually use a 4-5 pound one and don’t change the time, my family devours it. Kids are now 3,6,9 and love it. The Only other change is that we make a ton more carrots, I more than double the carrots probably triple or quadruple bc everyone in our family loves them and my 6 year old could eat the 3 it calls for alone! I also don’t remove any broth. I just pull out the meat and then add all the veggies to the remaining broth and onions/garlic and cook them. Perfect every time!
What type of corned beef is best for the instant pot? Point or flat cut?
Flat
The Corned Beef was wonderful. Tender and juicy.
I have had a mixed history with cooking corned beef, in that it often taste kinda like boiled meat more than it should (even with beer and pickling spices). I ended up eating most of it just because it wasn’t ‘that bad’ and I didn’t want it to go to waste. And I finally stopped making it for about 8 years. About this time last year I got an Instant Pot, so I’m used to cooking with it, and so tried this recipe for St. Patrick’s Day.
Again I want to emphasize that I actually made it and in this case I didn’t deviate from the recipe (veggies, Guinness, etc.). The final results were a hit. The meat was flavorful and moist when served, and people went back for seconds and thirds. Within a day or two the veggies were gone and the meat used in sandwiches. I was told I could make this more often. I call that a five star win!
I shouldn’t reply to my own comment, but it was like somebody’s mother or grandmother made it from some secret recipe. So better than my previous attempts.
Fantastic!! we used Daikon radish instead of potatoes because my husband is on keto. Also used Shiner bock beer instead of Guiness and the broth is just delicious. We finished the meat up and there were still a lot of veggies, so I am making another brisket now. This one is a keeper!
Shiner Bock!! Where y’all from?
Sooo good!! Ate 1 1/2 servings! I didn’t follow recipe exactly (left onions in and all the gravy). Dont skip the grain mustard, delicious!
I was unsure of what the flavor was going to be, since I usually just use water and the pickling spice with the corned beef. However, I went ahead with this recipe and wow, I was shocked at how good everything tasted! The veggies were sweeter than they are cooked in just brine and everything was just more well rounded. I will use this recipe again!
I LOVE that the vegetables are cooked separate from the beef! I always hated the soggy veggies. Best recipe I’ve had in 45 St Patty’s Days!
PERFECTION! Like another commenter, I used a 5 pound corn beef from Costco and the 85 minute cook time was still perfect. Easiest and most delicious method I’ve ever used for this meal. Thank you, Chungah —- you’re recipes never disappoint!
Fabulous! Made this as recipe stated except I didn’t have beef broth so used chicken broth (2 cups) + 1 12oz bottle of Stella (beer on hand). Oh and I had a 2 lb corned beef from Wegmans. Delicious! I invited my sister who said the only corned beef she has ever liked was roasted in oven. She had 2 helpings of this. I had some leftover cabbage and potatoes but not much corned beef. Definitely a go to recipe going forward. Thank you!!
This is the best corned beef recipe. I think cooking the vegetables after the best keeps them from getting too mushy. Perfect!
This is my Instant Pot go to recipe for CB&C! Quick and simple, everything turns our so good and tender! If you don’t prefer the Guinness, use 3 cups total of beef broth. Cheers!
I can tell from the ingredients and the reviews this would be a hit with my family. HOWEVER…we don’t have an IP, just a crockpot. Could you give directions for that method? Would increasing the time suffice?
I too only have a crockpot. Sooo I have loved many of Damndelicious, recipes. I was able to change this recipe to crockpot use, all same ingredients but in order for the crockpot. I would be happy to email to you if you would like. Jude
Can you please email me the corned beef recipe for crock pot?
Thank you!!!
I’m going in tomorrow to have my second child and this was such an easy delicious recipe to prepare. Absolutely perfect. We used a Yuengling lager instead but otherwise followed it accordingly.
First time making this recipe and it is a keeper! We rinsed and soaked the meat beforehand to help with the saltiness. It still had a salty flavor, but the potatoes helped that. It was super juicy and tender. Definitely going into rotation. We picked up the meat from Costco and it was just shy of 5lbs. The recommended 85min cook time was perfect. So happy we found this recipe!
A bit salty but great flavor!
I have been making corn beef and cabbage for over 40 years. Hands-down this is the best recipe I have ever tasted. Like other reviewer’s, the timing on the vegetables is accurate. The broth is complex and delicious! From now on this will be my go to recipe!
I love it! I couldn’t find pickling spice at the grocery store so I used mine (with a lot of substitutions) and it still turned out delish! However, I believe that if I used less substitution and followed the recipe to the brim, it would have been better! Nevertheless, this recipes is a keeper. Super easy and delicious!
I’m giving it a five without having tried it yet, but I love the use of the beer and beef stock. One question: Here in Canada, corned beef brisket is very salty, and usually we have to boil it a couple times to get rid of some of the salt. Are you saying, this is not necessary? I have made a ton of your recipes, so I am confident enough to give you the rating in advance. Cheers!
Hi there. Can you suggest a substitute to the don’t pickling spice packet because it’s not available in the philippines
This is the best corned beef recipe. I have made it for the past three years. Not a fan of cabbage but this turns out delicious . Used small red potatoes. Plus added carrots. Instead of beer this year I used wine, can use what you have on hand but not to dry. I didn’t remove some of the liquid after corned beef was done, put the vegetables right in the pot. So damn delicious.
Wonderful recipe – followed it as written and it turned out great! My whole family loved it and it was eaten all up!
Your Name says it all Damn Delicious ❣️❣️The Very Best
Corn Beef I ever made – full of flavor and so tender.
In fact I am making it again tonight for dinner. Was
So good plus the Veggies cooked perfect. I followed
Your Recipe completely.
Thank You❣️
Diane
Delicious. Made it for Saint Paddy’s Day and we loved it
Really delicious! I did “wash” the meat—covered with cold water, brought to a boil, dumped water, repeat which helps remove salt from curing. Also, set time to 75 minutes. This will be my new go to recipe! Couldn’t buy a single small bottle of Guinness so bought a quart bottle and used leftover to make a beer bread. Surprised that four minutes was long enough to cook potatoes, carrots and cabbage but it was perfect.
I made this recipe exactly as written, and it was perfect! I have made corned beef in the past, many times, and it has never turned out this delicious. It was tender without falling apart and had so much flavor. The vegetables were so good also. The last time I made corned beef the roast shrunk so much, this time it did not. I will make it like this from now on. Thank you for this great recipe!
I made this last night for St. Patrick’s Day, and it was fabulous! The meat was cooked perfectly, and the flavor was great! This will be my go-to recipe from now on. Thank you!
This is just a fantastic recipe! I followed it with one exception: I left the onions/garlic in when I added the cabbage (I used 3/4 of a regular head of cabbage), potatoes and carrots. It was fall-apart tender, and the vegetables were cooked perfectly. Husband and daughter raved about it. Will never make corned beef without my InstaPot and your recipe! Thanks!
Just finished up our St Patrick’s day dinner. Followed directions exactly and this was by far the best corned beef dinner I have ever eaten. So simple, so tender and extremely tasty. Thank you for sharing this delicious recipe.
Great flavor and done in 1/4 of the time from oven or crockpot
This was so good. Corned beef was tender and didn’t shrink at all. Also, there was no fat. I didn’t rinse it off first because it already had the seasonings on it. I didn’t discard the onions and garlic either, I just added the carrots, potatoes and cabbage to the liquid after I took out the meat.
I like e recipe very much but I don’t nderstand one thing. If the brisket is already “corned”, I. E. Brained and pickled, why the need for the pickling SPICE? Secondly, why not the need to cook and drain the corned beef several times to get the brine out of it? Just asking for clarity, not trying to complain or make an issue. Cheers.
I have never cooked and drained brine out of corned beef or turkey or chicken…It is part of the flavor for us?? I guess we like things salty. Same with adding the pickling spice, it adds more flavor.
This is my go-to recipe for corned beef. Tried it last year and fell in love. Thank you #damndelicious !
If I want to do more potatoes do I need to add more liquid, when I get to that part of the recipe?
Corned beef came out TENDER and not too salty at ALL!!! It was PERFECT!!! 5/5!!!
How would you convert recipe if you don’t have a insta pot?
Thanks
I’ve made this recipe several times now and it’s a winner! So quick and easy. The onion-garlic bed gives the meat a wonderful flavor. I didn’t use beer, instead I bumped the beef broth up to 3 cups. And add more carrots of course! Perfect every time, and my family loves this!
Love these recipes and share with family and friends.
I made this yesterday for 6 of us and it was OUTSTANDING!!! I didn’t have fancy beer so I used a can of Bud Light and increased the beef broth to 1 1/2 cups. I also used more garlic and added more potatoes as my husband loves them!
Thank you for having such a wonderful recipe!
This recipe is amazing.
Have done it several times.
According g to FDA, the temperature of corn beef being done is 145°F.
I am certain that instant pots vary as far as their temperature, we have less than the cooking time, finding that if we did 85 minutes, the temperature of the corn beef would be close or over 200°F.
We have been cooking it for a little shorter period of time, using a temperature probe, making sure it’s 145°F.
The meat comes out more tender, and more enjoyable.
Don’t sacrifice safety for taste. Get a meat thermometer, adjust your times accordingly, and enjoy.
Thanks ED, for your tip about temperature! I love Damn Delicious recipes, and also love the comments. 🙂
Ed- how long do you cook it for? Mine was a little dry!
Absolute perfection. I used “Kilt Lifter” as my beer of choice, threw in a few extra bay leaves and a bit of garlic paste, and upped the beef stock just a bit. I also added a few extra peppercorns. My husband loves corned beef but for me, it’s meh. This was the best recipe I’ve ever tried. Mwwwwwwwwwwwwah to the red potatoes, baby carrots, and cabbage with fresh dairy butter. I will absolutely make it again.
Why wait until St. Patricks day to enjoy this absolutely amazing dish… we have it at least 3 Times a year…love love love it, by far the best. I come from Boston where corn beef and cabbage(and Guinness) is a staple food for St Patrick’s day…yummy..
I wait for St.Patrick’s because that’s the only time it goes on sale for a reasonable price. I would have it much more often if it was less expensive. Perhaps we could convince the supermarkets to put it on sale for September 17th (St. Pat’s + 1/2 year).
P.S. I’m from Boston also. I’m 67, not Irish, but I have loved Corned Beef for most of my life. I have also had some that been horribly malcooked, usually in a private home.
I believe I tried this recipe last year, but I cannot 100% remember. If I see Damn Delicious pop up, I will take a look because I have always had a recipe win with DD!
I second Carl in Boston’s suggestion- great idea on the sale for the half birthday date! I am tempted to buy one after St Pat’s day because they are often on sale then. It’s a bit much, though because I’m the only family member that truly loves it.
I’m going to do a hybrid version right now- I plan on cooking the meat in IP now then adding the potatoes and cabbage and setting it as a slow cooker till dinner time. I can always IP it for a bit if the potatoes need more time. I’m not Irish, but hope to steal some luck!
Hi Carl. I agree about the price so during the spring when it’s on sale, I buy several (like 6, LOL because I’m addicted) and freeze them to use in later months.
Most outstanding corned beef I ever had. Didn’t have guiness so used 12oz. lager and increased beef broth to 1 1/2 cups. We finished the entire corned beef in one sitting (2 people). The beef literally melted in your mouth.
I wonder if you can stack 2 corned beef briskets in the same pot. Has anyone tried it?
Made this for dinner and it was super delicious! Thank you. All I had was India Ale Pale. Used about 3/4 of the bottle and added a little bit more beef broth. Also added bay leaf. Mmm, I’ll make this in the instant pot from now on. Hubby loves it too.
This is the GREATEST recipe ever! We made it several times and each time my 76yo mom dances at the table singing it’s praise!! We’ve made it using Dos Equis Amber Ale and it is killer good! Thank you for publishing this recipe. Blessings to you and your family.
Made it with a different beer since I didn’t have Guinness… Best cornbeef I’ve made ever.
Thank you
Very easy recipe and delicious!
Best corned beef I’ve ever cooked and better that most we’ve eaten out. So tender and delicious. 3.85 lb was cooked perfectly in the IP after 85 minutes. Definite keeper.
Thank you so much for sharing this recipe! It was absolutely delicious! During these tough times it was a welcome relief to have such a delicious easy meal to eat. I have cooked it twice now in the past three weeks. Once on St. Paddy’s Day and again last night. I’m loving the leftovers! Thanks again for such a wonderful idea!
Damn Delicious is kinda my “go to” site for tasty recipes. I had a Ledbetters corned beef I picked up the other day and wanted to try cooking it in my IP and this recipe with the Guinness sounded delicious. The only modifications I made to this recipe was I used brussel sprouts rather than cabbage. The Guinness gave the meat a wonderful, rich flavor. As expected the meat was fork tender and it did NOT shrink. The carrots, brussel sprouts were also cooked just perfectly. I half expected them to turn to mush in the IP but both the carrots and the sprouts were almost al dente. Thanks for this recipe. Will be using it again.
This looks really tasty
Loved this recipe. I had a smaller corned beef but that wasn’t a problem. Followed the directions exactly. I was amazed that the vegetables cooked so fast. This was a good way to do this dinner, and I’ll use it again.
This was the first time I used my Black Friday Instant Pot and it was great. The corned beef didn’t shrink and tasted delicious. I thought 2 cups of liquid was going to be so, however, it was fine. I put the corned beef in some of the liquid in a Corning casserole and put it in the oven at warm temperature while the vegetables cooked and it was perfect. I will certainly use this recipe again. Wonderful!
The package stated to use the juice because it was part of the beef. Otherwise, this is a very good recipe. The brisket was tender and the vegetables tasty.
Total yum ! I didn’t use Guinness but I used an orange Shandy. I also used an uncured corned beef from Wegmans … My husband said it was the best meat he ever had! And he doesn’t even usually like corned beef! Thank you so much for fabulous instapot recipe !!!!
This is amazing, we made it twice in 5 days. Thank you!
Hi, I don’t have an IP can I use a crock pot? If so how long do I cook this?
Thank you,
Jackie
Winner Winner Corn Beef Dinner! I love my Instapot for a variety of things, but it has occasionally let me down in the flavor department. This recipe did not disappoint! I followed the recipe for the most part, except I added an additional TBP of pickling spice (forgot the garlic – boo – I love garlic), and coated the top exterior of the meat with dijon mustard. Many reviews stated recipe was too salty, so I only salt and peppered the veggies. Everything was #DamnDelicious. Looking forward to leftovers tomorrow.
Should I adjust the time if we have a 5lb brisket?
I got a small corned beef and it was an excellent cut of meat. I usually get the meat in the meat department, but happened to see this one in the deli section. It was Boar’s Head brand. I will look for it next time I want corned beef!!! One suggestion on the cooking instructions. Next time, I think I will cook the meat 5 minutes less. Then rather than taking the meat out and putting the veggies in—just leave the meat and put the veggies on top. Then cook the 4 minutes as suggested. That way, the meat will still be hot.
Ended perfectly at 85 minutes. Easily sliced juicy and delicious. Cold weight was 3.38 pounds
Bought my Instant Pot during Black Friday sale, but today was the first day I took it out of the box and made this corned beef and cabbage with potatoes and carrots!! It came out perfect and so flavorful!! The family loved it!! Definitely #DamnDelicious
Still in pot but I think it’s going to be great. The ingredients included dry mustard but instructions never mention Did I over see it or what???
It was at the bottom. The mustard is for the table.
This looks great and I can’t wait to try it! Any recommendation if I can’t use beer due to celiac’s? I was planning on increasing the beef broth. Thanks!
We don’t keep alcohol in the house. You can totally use more broth, I’ve also used apple juice in place of beer. I recently got an instant pot, I’m still new to cooking in it.
perfect instant pot recipe for St Patrick feast. Coming from Chicago St Patrick day has always been a big deal . It is sad no parade this year. And no celebration at the Emerald. Isle with Irish music. This year. This recipe sure helps bring the smells and tastes Of the day. Yummy .
This was the BEST (and quickest) Corned Beef and Cabbage dinner ever! The cooking times were perfect, the meat was moist, and the taste was incredible. Thanks for a great recipe–yummm!
Quite possibly the best corned beef and cabbage I’ve ever had. Came out perfect! Tender, juicy, delicious. And like others said, very little shrinkage. I’ll never cook one any other way now!
Did a 3.5 lb Harris ranch premium corned beef today followed this recipe and it was perfect. Moist, tender and just the right amount of saltyness (Can’t have corned beef without some kind of salty right) Thanks so much
I have a Bill Bailey Corn beef from Costco. It says to microwave it for 4 – 5 minutes per lb. It is 4.3 lbs.
Any suggestions on how this would translate to cooking it in the insta pot?
I think that is pre cooked corned beef if it gives microwave directions
I wouldn’t cook that in the IP. It’s already cooked.
my Bill Baileys corned beef round from Costco says to cook 90 minutes per lb! So perhaps you have a pre cooked already cooked meat package. So, i would not use the instant pot for that, either. I would heat in a skillet. & cook the cabbage & onions, veggies, in the insta pot
Very moist. But super salty. I mean it is corned beef, but I was expecting a little less salty because I rinsed it thoroughly and patted dry per instructions….
The meat was very tender and flavorful – I loved that part. The carrots were undercooked for my taste, but I used baby carrots. I bought two briskets at a very good price, so I will try this recipe again, either using chopped carrots or increasing the time I pressure cook the veggies. Thank you for such good IP recipes!
Can you use
Chicken stock and Guinness as I love chicken broth with vegetables?
I made this a few weeks ago as a test run for Sat Patrick’s and OMG is all I have to say. I’ve never had it come out so good in all the years I’ve been making it in the crock pot. Only thing I changed is I put a layer of Dijon mustard over the exposed part of the meat during cooking.
10/10 this is going to be on my regular list of recipes.
Great recipe! We followed it exactly except our brisket was only 2lbs. Curious though, your recipe calls for 3lb brisket that serves 6. Is this reflected in the recipe photos of the plated dish? Maybe our 2 pounder had lots of fat that shrunk during cooking because our portions were very small compared to yours! We will make this again, though, because it was tasty and easy to make in the iP. Thanks!
OH MY WORD! That is the best corned beef I’ve ever made! So good!
This turned out really well!!! We don’t drink alcohol so I used 1/2 apple cider vinegar and 1/2 clear soda instead of the beer. It turned out perfectly tender and the flavor was really good!! Thank you for this recipe!!
Your directions were spot on, and the dinner was damn delicious! Husband asked if we could have it again, I told him certainly, since it was a 3# brisket! Appreciate the time and recipe, it was a good one!
This was an excellent and simple-to-follow recipe. I made very few changes: added more spices-Whole peppercorns, bay leaves, whole all-spice, whole mustard seed. I did not have any beef broth handy, so I used bullion (Better Than Bullion) . Next time I would use unsalted beef broth to reduce the overall saltiness. Thank you for another great instant pot recipe!
This was incredible! Didn’t change a thing.
Seems to me pressure cooking onions for 85 minutes would turn them to mush. Are they supposed to be on top of the trivet/spacer/steamer thing?
Hi Karl, I’m not sure why it would matter to anyone if the onions are mush? (“Remove and discard onion mixture”).
No rating yet, mine is still cooking, though I always modify any recipe to my liking.
I have to ask, I understand why you rinse the corned beef, but why bother to pat it dry, when you are putting it into a pot that has liquid. I pat meats dry before putting into an oil, but into a container that will have liquid, what’s the ROI for that please?
I did once cook a goose breast that came out tough, and just redid the process for another x period of pressure, then the meat was real tender. So even with beef, tough beef, just pressure cook for longer time. Life’s too short for tough meat, I believe is written.
I am curious too. Why pat dry the meat??
Just asking!!
Wont onions be squishy? I guess it won’t matter if were removing them. Must be for taste…Im gonna try to make this RIGHT NOW! LET YOU KNOW IF I CAN COOK Y’ALL.
Perfectly tender and yummy! I doubled everything except the veggies as I had 5.5 lbs of meat. Hubs just got back from Ireland, and said mine was better! Ha! Thanks for the delish recipe!
Can you use any beer
Of course. Or no beer at all. You just need a liquid.
So glad to hear! What was your cook time for 5.5 lbs?
Im a long time corn beef lover and the instant pot really increases your odds of it turning out great! One secret that I learned from my husband who Likes corn beef, but doesnt Love corn beef like I do… he comes home from Costco and tells me, he picked the one that felt the most tender when he was trying to choose 1 from the 100 packages they had in the case.. and I gotta tell ya it was a fabulous corn beef! So tonight when I was at Safeway I paid $6 more than I wanted ir needed to.. just to get the 1 that was the most tender. Again it was Fab and not tough at all. As for the recipe, I forgot the Guiness when I was at the store, so I used beef broth and a bottle of Miller Lite… and it was out of this world! Drove us crazy with the delicious smell while it cooking!! Thank you, for such a simple delicious recipe!!
Thank you so much for sharing your feedback Amy!
Excellent and Easy
Yum! The corned beef came out perfect. I skipped the carrots and just did cabbage and served it with sour dough and butter. Perfect Sunday dinner. Thanks for sharing the recipe.
It truly is the best for Sundays! 🙂
We made it Sunday and it turned out perfect. I will use it again.
I decided to follow this recipe over others because I’ve had previous good experiences with this website. Turned out great! Corned beef was firm yet tender. Vegetables were cooked to perfection. Sauce was flavorful and spicy.
I just made this for my husband for St. Patrick’s Day, and it was definitely damn delicious! We made our own pickling spice, and it was so easy and yummy. I’ll definitely make it again.
That’s awesome! Thanks for sharing! 🙂
Wow! I was going to give up making this dish altogether because of past failures. I’m so glad I gave your recipe a try. This was delicious! The meat was juicy and tender. The vegetables were perfect and not overcooked. For those of you for whom the dish didnt turn out, it is possible that it was just a bad batch of brisket. It happens…
Thanks, Stephanie! So glad it turned out great for you! 🙂
I just made this tonight and it was soooooo good! The prep time was super short and I love throwing stuff into the instantpot and leaving the kitchen to do whatever else I need to and coming back to deliciousness!! My kids and husband loved the corned beef too! Thank u!
It’s the best, isn’t it?!
Best. Ever. The meat was amazing…. so glad I gave this recipe a shot! Any time I make meat in the insta pot, I know half the battle is getting the weight of the meat right.
That’s very true!
I have this in the instant pot right now and it smells FAB!! Followed the recipe to the T and can’t wait for dinner!
We’re going to make this tonight, but my husband bought a 4 pound beef. How much longer should we make this in the instant pot? TIA
Unfortunately, without having tried these modifications myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
My corned beef was 4.17 lbs. and I used the same cooking time. It came out perfect!
85 minutes divided by 3.5 lbs = 28.33 minutes per lb. Take 4lbs. times that you got total time.
85 divided by 3.5 = approx. 24.3.
In theory, but it doesn’t work this way with the pressure cooker. I saw another recipe and it was for 90 minutes for a 6 lb one. I think anything over 85 minutes is fine. If not, put it back in the IP.
I made this with a 6 pound corned beef I purchased from Costco. It turned out fabulous! I doubled the recipe but kept the cooking time the same. The meat was tender and the vegetables were perfect! I used the 8 quart instant pot.
That’s great!
I used two corned beef briskets total 6 lbs in an 8Qt. and they turned out stringy and tough.
This was such a good recipe I am making it again this weekend for a much larger crew. If I where to use a 6lbs corned beef should I increase the cook time?
Thanks, Matt! That’s a great idea but unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications. Also, keep in mind that the Instant Pot has a certain capacity limit.
Help please! I followed the recipe as written except I replace beef broth with just water. The meat was very nice and tender but very salty! Almost inedible. I had to slice it and soak in in water to get rid of the excess sodium. What went wrong? I bought the brand Bailey from Costco
I am so sorry to hear that! Did you rinse the brisket with cold water as outlined in step 1?
I sure did. Knowing that it’s given corned beef is salty, I even soaked it in water for 30 minutes. Maybe it was just a bad batch?
That could be it. Corned beef is also just generally super salty!
Great, love corned beef, and all the veggies to go with it!!
Perfect. My brisket was 3.5 pounds, so cooked it for 90 minutes. Perfectly tender. Another damn delicious recipe from you. Thank you.
Awesome!
Have made other recipes from this site so was excited to try this out. The taste was terrific, however the meat was pretty tough. Not sure what I did wrong – hoping to ask and see if others might have suggestions.
I’m so sorry to hear that, Kaykay. Did you follow the recipe exactly as written without any substitutions? What size corned beef brisket did you use?
can I make this is crockpot?
You can try this recipe instead:
https://damndelicious.net/2015/03/02/slow-cooker-corned-beef/.
Perfect Recipe! Be sure to try Portillo’s it’s a fantastic place for Italian Beef Sandwich’s and SO much more. You will love Chicago in the Summer so much too do and see and great restaurants. Love your site:)
What do you suggest as a substitute for the beer? No gluten, no alcohol…thanks!
Hi Robbie! You can simply omit the beer entirely or substitute with extra beef broth. If you’re feeling experimental, this is what I found on the internet as other subs for dark beer: Use beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, or coke instead of dark beer. But as always, please use your best judgement when making substitutions and modifications.
We use black tea or a non alchololic beer. I have wheat allergies and both work well.
Great ways to do it! Thanks for sharing your tips, Judith!