This Instant Pot Corned Beef Brisket is super easy to make and oh-so-tender! With flavorful spices and that classic taste, it’s a meal everyone will love.
Trust me, your house will smell amazing while it cooks! I like to serve it with some veggies and potatoes, making it a complete and cozy dinner. Yum!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the show! Choose a fresh brisket with a spice packet for the most flavor. If you can’t find corned beef, try a boneless beef chuck roast, but the flavor won’t be quite the same.
Beef Broth or Water: I recommend using beef broth for a richer flavor, but if you’re short on it, water works just fine. Always opt for low-sodium options if you’re watching your salt intake.
Carrots: I prefer whole carrots for presentation, but cut into chunks makes them easier to eat. You can switch them for parsnips or even sweet potatoes for a twist!
Potatoes: Baby potatoes are great since they cook quickly. If you only have larger potatoes, just cut them in half. You can swap in other types like Yukon Gold or red potatoes.
Onion: A small yellow onion adds great flavor. You can use shallots or even green onions if you prefer something milder.
How Do I Achieve the Perfect Pressure Release for Corned Beef?
Releasing pressure correctly is key to tender corned beef. After cooking for 90 minutes, let the pressure release naturally for 15 minutes. This lets the meat relax and stay juicy. After that, carefully switch to vent to release the rest.
- Be cautious when switching to venting; hot steam will escape.
- Cover the valve with a towel if you’re worried about steam.
These simple steps will ensure your corned beef comes out perfectly tender every time! Enjoy the ease of the Instant Pot for mouthwatering results.
How to Make Instant Pot Corned Beef Brisket
Ingredients You’ll Need:
For the Corned Beef:
- 3 to 4 pounds corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 tablespoon pickling spices (if not included in brisket packet)
For the Vegetables:
- 4 large carrots, peeled and whole or cut into large chunks
- 1.5 pounds baby potatoes, halved if large
- 1 small onion, quartered
- 3 cloves garlic, peeled and smashed
- 2 bay leaves
For Garnish (Optional):
- Fresh parsley or green onions
How Much Time Will You Need?
This dish takes about 90 minutes to cook the brisket, plus an additional 5 minutes to cook the vegetables, with some time for pressure release. In total, you’ll need about 2 hours including prep and cooking time. It’s a fantastic way to have a hearty meal without spending all day in the kitchen!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This helps to wash away any excess salt. After rinsing, place the brisket in the Instant Pot. This is where all the magic will happen!
2. Add the Broth and Spices:
Pour in the beef broth or water next to keep it juicy. Add the spice packet that came with the brisket, along with any extra pickling spices you like. Then toss in the bay leaves, quartered onion, and smashed garlic. This will infuse the meat with wonderful flavors.
3. Pressure Cook the Brisket:
Put the lid on the Instant Pot and set the valve to “Sealing.” Now it’s time to pressure cook on High for 90 minutes. Get ready for some delicious aromas to fill your kitchen!
4. Release the Pressure:
When the cooking time is up, let the pressure release naturally for 15 minutes. This step is crucial for keeping the meat tender. After that, carefully switch the valve to “Venting” to let out any remaining steam. Be careful, as hot steam will escape!
5. Remove and Rest the Brisket:
Take out the brisket and place it on a cutting board. Cover it with foil to keep it warm while we cook the veggies.
6. Cook the Vegetables:
Now, add the carrots and halved potatoes to the liquid left in the Instant Pot. Replace the lid, seal it again, and pressure cook on High for just 5 minutes. These will cook quickly and absorb all that lovely flavor.
7. Quick Release Again:
After 5 minutes, perform a quick release on the pressure. Be cautious of the steam! Once it’s safe, remove the vegetables and set aside.
8. Serve and Garnish:
It’s time to enjoy your meal! Slice the corned beef against the grain to ensure tenderness. Serve it alongside the carrots and potatoes. If desired, sprinkle some fresh parsley or chopped green onions on top for an extra burst of color and flavor.
9. Enjoy!
This method yields tender corned beef with perfectly cooked vegetables, all in a fraction of the time it usually takes. Sit back and enjoy your hearty meal!
Can I Use Different Cuts of Beef for This Recipe?
Yes, you can use other cuts like a beef chuck roast, but keep in mind it won’t have the same flavor or tenderness as corned beef brisket. If using a different cut, adjust the cooking time as needed for the thickness of the meat.
Can I Cook This Recipe Without an Instant Pot?
Absolutely! You can cook the corned beef in a stovetop pot or slow cooker. Simply simmer on low for 2.5 to 3 hours in a stovetop pot or 8 hours on low in a slow cooker until the meat is tender.
How to Store Leftovers?
You can store leftover corned beef and vegetables in an airtight container in the fridge for up to 4 days. To reheat, use the microwave or stovetop, adding a touch of broth or water to keep it moist.
Can I Add Other Vegetables?
Definitely! Feel free to add cabbage, turnips, or parsnips for added flavor. Just ensure they’re cut into similar sizes so they cook evenly alongside the potatoes and carrots.
