Instant Pot Corned Beef Recipe

Corned beef brisket: This is the main part of the dish, a cut of beef that’s been cured to give it a salty, rich flavor.

Water: Used to cook the meat and veggies in the instant pot, helping everything stay moist.

Spice packet: Usually comes with the corned beef, this mix adds the classic seasoning that makes the dish special.

Carrots: Peeled and cut into chunks, they add sweetness and color to the meal.

Cabbage: Cut into wedges, cabbage softens during cooking and adds a fresh, slightly crunchy texture.

Potatoes: Peeled and chunked, potatoes soak up the flavors and make the dish more filling.

One handy trick in this Instant Pot Corned Beef Recipe is how to handle the pressure release after cooking the brisket. After the 90 minutes of high pressure cooking, the recipe says to let the pressure release naturally for 15 minutes before doing a quick release. Here’s why that matters and how to do it right:

1. When the cooking time ends, don’t open the valve right away. Instead, leave the Instant Pot alone so the pressure inside slowly goes down by itself. This is called a natural pressure release.
2. After about 15 minutes, carefully turn the valve to release any leftover steam quickly. Use a long spoon or oven mitt to keep your hands safe from the hot steam.
3. Once all the pressure is out, you can open the lid and check your corned beef brisket.

Doing the natural release first helps the meat stay juicy and tender. If you release the pressure too fast, the brisket might get tough or dry because the sudden change can make the juices escape quickly. Plus, it’s safer because the pot isn’t releasing a big burst of steam all at once.

I remember the first time I rushed and did a quick release right away. The meat was still good, but it wasn’t as soft as I wanted. After trying the natural release, I noticed the difference right away—it made the corned beef melt in my mouth. Also, using a spoon to flip the valve is a little trick I picked up to avoid steam burns. It’s a small step but makes cooking less stressful.

So, next time you’re making this Instant Pot recipe, give the natural pressure release a little patience. Your corned beef will thank you!

• corned beef brisket - Substitute with beef chuck roast: Beef chuck roast can mimic the texture and flavor profile when seasoned with a similar spice mix.

• water - Substitute with beef broth: Beef broth adds a richer flavor to the dish compared to plain water.

• corned beef spice mix - Substitute with homemade spice blend: Use a mix of mustard seeds, coriander seeds, peppercorns, cloves, and bay leaves to replicate the spice mix.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative to carrots.

• cabbage - Substitute with brussels sprouts: Brussels sprouts offer a similar flavor and texture when cooked, making them a suitable replacement for cabbage.

• potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile but maintain the starchy texture needed for the dish.

• Preheat your oven to 350°F. Wrap the corned beef in aluminum foil, adding a splash of water or broth to keep it moist. Place it in a baking dish and heat for about 15-20 minutes until warmed through. For the vegetables, place them in a separate dish, cover with foil, and heat alongside the meat.

• Use a skillet on the stovetop for a quick reheat. Slice the corned beef thinly and add it to a preheated pan over medium heat. Add a little water or broth to prevent drying. Stir occasionally until heated through. Toss the carrots, cabbage, and potatoes in the same pan for a few minutes to warm them up.

• For a microwave option, place the corned beef slices on a microwave-safe plate. Cover with a damp paper towel to keep moisture in. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. Do the same for the vegetables, ensuring they are evenly spread out on the plate.

• If you have an Instant Pot, use the sauté function. Add a little broth or water to the pot, then add the corned beef and vegetables. Stir occasionally until everything is heated through, usually taking about 5-7 minutes.

• Instant Pot: A multi-functional electric pressure cooker that allows you to cook the corned beef and vegetables quickly and efficiently.

• Lid: The cover for the Instant Pot that seals in pressure and moisture during cooking.

• Valve: A component on the Instant Pot lid that you set to sealing or venting to control the pressure inside the pot.

• Knife: Used for cutting the carrots, cabbage, and potatoes into chunks and wedges.

• Cutting board: A surface for safely chopping and preparing vegetables.

• Measuring cup: Used to measure the 4 cups of water accurately.

• Tongs: Handy for removing the corned beef from the Instant Pot once it's cooked.

• Serving platter: A dish to set aside the cooked corned beef and later serve the meal.

• Peeler: Used for peeling the carrots and potatoes before cutting them into chunks.

Prep ingredients in advance: Chop carrots, cabbage, and potatoes the night before to save time on cooking day.

Use pre-peeled vegetables: Purchase pre-peeled and pre-cut carrots and potatoes to minimize prep time.

Quick spice mix: If the spice packet is missing, quickly mix common spices like mustard seeds, bay leaves, and peppercorns.

Simultaneous tasks: While the corned beef cooks, set the table or prepare a simple salad to serve alongside.

Batch cooking: Double the recipe and freeze half for a quick meal later.