Instant Pot Corned Beef

I made no changes to the recipe. My corned beef was not 3 pounds but 2.8 pounds. I placed all the ingredients in the Instant Pot and pressed “Pressure Cook. Then added the time: 90 minutes. Made sure the pressure relief valve was in place. Turned on. BUT: my Instant Pot never shut off; I had to do it manually. AND there was no steam to release from the Instant Pot. What happened? Was it following the recipe and by adding two cups of water and not covering the corned beef with water, which would have added another few cups of water?

Absolutely fantastic!! I usually use a slow cooker but the day got away from me. This was absolutely delicious!!! I served the beef with a mustard and horseradish sauce. Cannot wait for next St. Patty Day to eat this again.

Excellent. I did 75 minutes, (Pressure Cooker) added the cabbage with the corn beef and continued to cook for 10 minutes. It was fantastic.

I made this recipe pretty much straight up. I didn’t have potatoes in the house so those were left out. 90 minutes on my brisket, which was about 3.5 pounds, was perfect and I just finished off the leftovers by pan frying slices and adding some horseradish. Soooo good. The carrots were fine but 5 minutes on high pressure was hard on the cabbage. Maybe low pressure next time? and/or cutting time down. Over the years I have gotten a lot of sub-par packages of corned beef from super markets. This beauty caught my eye at Costco and turned out to be a really good brisket with an appropriate fat cap and lot of flavor. This might be something the recipe could address: sourcing the beef. I’d probably knock off a half star for the cabbage but I was there for the corned beef.

Made this exactly as stated but cooked an almost 4 lb corned beef for only 75 minutes. Perfect.

Quick, easy, simple and delicious. I used beef broth instead of beer. The veg in that broth needed no extra seasoning unless you prefer more punch (serve with hot mustard, maybe?) My family loved it.

Good base recipe. Needed this for my new 8qt IP. Couple things, most of the ingredients are bitter or salty so I add 1c each water and apple juice to the beer. Also a bay leaf. Stick to the 20 min/lb at HP then quick release. Cabbage and carrots take 8 min at HP not 5. They come out tender but not mushy.

I followed the recipe exactly. Worked out great. Major time saver and it was delicious!

I followed the corned beef recipe as written. The brisket I had was a tad bit smaller than called for, but I cooked it as directed and it turned out great. I opted to oven roast carrots and baby potatoes with a small onion. We enjoyed the beef and vegetables with brown bread and a wee bit o’ coleslaw. Delish!

I cooked my 3.16lb. Corned beef just like the directions said. It turned out so tender. I used Guinness Beer and garlic for 90 minutes.

My husband and 2 guests RAVED about the corned beef. I also loved it – just delicious! My husband has gone back to the store to get another corned beef so we can make another one! I will be saving this recipe. (Oh, I didn’t not use the trivet, I submerged the corned beef into the liquid)

I shortened the cooking time to 45 minutes (I read the comments) and the corned beef was just right. Love the ease of making my corned beef this way.

I followed the 20 minutes per pound rule. Cooked a 3.5 pounder. Came out perfect. Did not use beer but next time I will! Thank you so much. Loved it. Made great sandwiches later on. On rye bread. Yum!

Yowza, what a delicious dinner! My butcher sells the brisket pre seasoned, so mine didn’t have any spice packet with it. I used a bottle of 5-year old gluten-free beer that I found in the back of the fridge (good use for it), and I added a tbsp of Better Than Bouillon to the water. Otherwise I followed the instructions in the recipe exactly. My brisket was smaller than 3 lbs, so I shortened the cooking time, and the meat is definitely “al dente”. But I kinda like to chew on my meat and enjoy the juices, so I don’t mind that. Next time though, I’ll make the cooking time longer. Otherwise, a successful recipe I think. It’s added to my collection.

I used this as the basis for cooking my corned beef tonight. I opted for 3/4 C of apple cider vinegar and 2 C water and I only cooked it for 75 minutes. I should have done the full 90 minutes, but, as you all know, it is hard to check on it partway through (I love instant pot recipes that include phrases like “cook it until no longer pink in the center”!). I cooked a bunch of potatoes and carrots in the juice while the meat was resting. My wife’s verdict was “go back to your method of cooking it in the crockpot next time.” It was good, but not as good as simply tossing the frozen slab of corned beef into a crockpot on low (no, no water or anything else, just the corned beef) with a piece of aluminum foil under the lid.

Flavor great, texture not. The reviews made it sound fool proof! Got a 2.5lb piece, followed the 20 min per lb suggestion for 50 mins. The meat was so seized, not fork tender in the least. Removing meat and adding veggies, went for 6 mins per another review and it came out like mushy baby food.

Easy and great–a family favorite! I used apple juice rather than beer and it turned out juicy, flavorful and delicious.

This is the BEST corned beef recipe ever! I only made two changes: light beer because we did not have dark, and, I happened to have clear chicken soup broth in the fridge so I threw it in instead of water. The smell absolutely drove me crazy it was so good and the taste was pure heaven. Oh, and also the kids don’t like to see the seasonings from the package so I tossed them into a little muslin bag and infused…leaving the bag in till removing the meat was done. Thank you, soup loving nicole!

Thank you Soup Loving Nicole for this recipe! My wife and I made it your way tonight with our InstaPot and it was the absolute best corned beef we ever had! Try it everyone!

I’ve been making corned beef and cabbage for over 20 years and this year was the first I’ve used my InstantPot to cook it. I’ll never cook it any other way!

Yum! Im not very instant pot skilled. I was worried about the time frame, but since I only had a 1.67 pound gray brisket, I ended up deciding on 60 mins and then quick release, let it set for 15 mins covered on a plate. I may have been able to do a little less like 50 mins, but it was tender. It didn’t come with any spices, so threw on my own. I did just shy of a can of Guinness a couple garlic cloves, a beef bouillon and 1 cup of water. I was most surprised with the vege part of the deal. As the author mentioned, while the roast rested put in the red potatoes (had the larger ones that I quartered/halved) carrots and the cabbage back into the instant pot, set for 5 mins on high (took about 10 mins to get back to temp) in the juice and it was perfect! I really thought they would be mushy and they were perfect! I will make a bigger roast next time, but I will probably not quite do 90 mins. Thank you! UPDATE: I made a 3 pound brisket and cooked for 75 mins. It was totally tender, the only reason to cook a longer time my guess is, is to render the fat more? While the meat was perfectly cooked, it still had a lot of fat on/in it. It was yummy all together though.