Description
A flavorful and tender Instant Pot Corned Beef recipe cooked with Guinness beer and low-sodium beef broth, served with buttery carrots, cabbage, and potatoes. This classic Irish dish is made easy and quick using an Instant Pot, perfect for a hearty and comforting meal.
Ingredients
Scale
Broth and Flavorings
- 2 cups low-sodium beef broth
- 1 medium white or yellow onion, cut into 5 or 6 chunks
- 2 teaspoons minced garlic
- 11.2 ounce bottle Guinness beer (or additional beef broth as substitute)
- Pickling spice packet from corned beef
Main Ingredients
- 3 ½ to 4 pound corned beef brisket or round
- 1 pound baby gold or red potatoes, halved (fingerling potatoes work well too)
- 4 large carrots, peeled and cut into 3-inch chunks
- 1 small head green cabbage, cut into 8 wedges
Finishing and Garnish
- 3 tablespoons butter
- Fine ground sea salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, optional garnish
- ¼ cup whole grain mustard, optional for dipping
Instructions
- Prepare Instant Pot Base: Add beef broth, onion chunks, and minced garlic to the Instant Pot insert. Place the corned beef brisket fat side up on top of the mixture. Pour the Guinness beer over the brisket and sprinkle the pickling spices onto the meat. Close and lock the lid securely.
- Pressure Cook Corned Beef: Select the MANUAL or PRESSURE COOK setting, set to HIGH pressure, and cook for 1 hour and 25 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then manually release any remaining pressure.
- Prepare Vegetables: While the beef cooks, slice the core off the cabbage and cut it into 8 wedges. Slice the potatoes in half and peel and cut carrots into large 3-inch chunks.
- Cook Vegetables: Transfer the corned beef to a cutting board and tent with foil to keep warm. Use a slotted spoon to remove and discard the onions from the Instant Pot, leaving the cooking liquid behind. Add potatoes and carrots to the pot, then place cabbage wedges on top, ensuring the pot is no more than two-thirds full. Close and lock the lid.
- Pressure Cook Vegetables: Select MANUAL or PRESSURE COOK, set to HIGH pressure, and cook for 5 minutes. When finished, perform a quick pressure release.
- Slice Corned Beef: Remove excess fat layer from the top of the corned beef. Slice the meat against the grain into serving pieces and arrange on a platter. Drizzle some cooking liquid over the slices for moisture.
- Serve Vegetables: Use a slotted spoon to transfer cooked potatoes, carrots, and cabbage to the serving platter or a bowl. Toss vegetables with butter, season with salt and pepper, and garnish with fresh parsley if desired.
- Final Presentation: Serve the hot corned beef and vegetables with whole grain mustard on the side for dipping.
Notes
- Use the pickling spice packet that comes with corned beef for authentic flavor or substitute with your own blend of mustard seeds, peppercorns, coriander, and bay leaves.
- For a non-alcoholic version, substitute the Guinness beer with additional beef broth or a non-alcoholic stout.
- If you prefer a leaner cut, choose a corned beef round instead of brisket but expect slightly less fat.
- A natural release of pressure for the corned beef helps retain tenderness and juiciness.
- Do not fill the Instant Pot more than two-thirds full to ensure safe pressure cooking.
- Letting the corned beef rest covered with foil keeps it warm and allows juices to redistribute.
- Serve with grainy mustard for a classic flavor complement.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg
