Description
This Instant Pot Corned Beef recipe is a quick and easy way to enjoy tender, juicy brisket in just two hours. Cooked with flavorful beer and garlic, this dish is perfect for a hearty family meal. Serve it with baby carrots, potatoes, and cabbage for a complete feast!
Ingredients
3–4 lbs beef brisket (corned beef)
1 cup beer (or beef broth)
4–5 garlic cloves (smashed)
1 lb baby carrots
4 medium potatoes (quartered)
1 small head of cabbage (cut into wedges)
Optional: 1-2 bay leaves, 1 teaspoon mustard seeds, salt and pepper to taste
Instructions
Prepare the Brisket: Rinse the corned beef brisket under cold water to remove excess salt. Trim any excess fat if necessary. Season with salt and pepper.
Add Ingredients to Instant Pot: Place the brisket in the Instant Pot. Pour in the beer (or broth) and add the smashed garlic cloves. If using, add bay leaves and mustard seeds.
Pressure Cook: Close the lid and set the valve to sealing. Select the Pressure Cook setting and set the timer for 90 minutes. Once done, allow for a natural release for 10-15 minutes before switching to quick release.
Cook the Veggies: After removing the brisket, add the quartered potatoes and baby carrots to the pot. Place the cabbage wedges on top. Close the lid and cook on high pressure for an additional 4-5 minutes, then perform a quick release.
Serve: Let the brisket rest for 10 minutes before slicing against the grain. Serve with the cooked veggies.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American