Corned beef in Instant Pot is the weeknight miracle you didn’t know you needed. Forget the hours of simmering on the stove—this method delivers the same briny, fall-apart tenderness in a fraction of the time. In this guide, we’ll walk through exactly how to cook corned beef in a pressure cooker, how long it takes, and how to get the most flavor out of every bite. Whether it’s St. Patrick’s Day or just a busy Wednesday, this is your no-fail, flavor-packed solution for a soulful Southern classic made faster.
Table of Contents
Corned Beef in Instant Pot: Tender, Easy, and Full of Flavor
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
Description
Corned beef in Instant Pot is the easiest way to get tender, flavorful brisket in under 2 hours. Perfect for busy nights or holidays.
Ingredients
1 (3-4 lb) corned beef brisket with spice packet
3 cups water or beef broth
4 cloves garlic, smashed
1 onion, quartered
4 carrots, peeled and cut
6 baby potatoes, halved
1/2 head cabbage, chopped (optional)
Instructions
1. Place trivet in Instant Pot and pour in water or broth.
2. Add onion, garlic, and corned beef with spice packet.
3. Seal lid and set to High Pressure for 90 minutes.
4. Allow 15-minute natural release, then quick release remaining pressure.
5. Remove corned beef and let rest; strain broth if desired.
6. Add carrots, potatoes, and cabbage to pot. Pressure cook 3-5 minutes.
7. Slice beef against the grain and serve with veggies.
Notes
Use beer or apple juice for extra flavor in the broth.
Leftovers store best in broth and stay fresh up to 4 days.
Slice cold for sandwiches or chop into hash.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American, Southern
Nutrition
- Serving Size: 6 oz
- Calories: 480
- Sugar: 3g
- Sodium: 1080mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 110mg
Instant Pot Corned Beef with Soul
The memory behind my first Instant Pot brisket
The first time I made corned beef in Instant Pot, I was skeptical. I grew up watching my mama stand over the stove for hours coaxing flavor into brisket until it was fork-tender and packed with soul. That smell—salty, briny, spiced meat simmering slowly—was the heartbeat of our kitchen on lazy Sundays. But after I had my daughter, hours at the stove turned into a luxury I couldn’t afford. So one day, I pulled out my Instant Pot, crossed my fingers, and hoped for the best.
And y’all—it blew me away. The corned beef in Instant Pot came out juicy, tender, and full of the flavor I remembered. Better yet, it took under two hours, start to finish. That’s the magic of cooking corned beef in the Instant Pot: same deep flavor, just less time and stress.
Why the Instant Pot wins for corned beef
Making corned beef in Instant Pot isn’t just about convenience—though it’s unbeatable there. It’s about unlocking the same deep, briny richness you’d expect from a traditional boil in a fraction of the time. Using the Instant Pot’s pressure cooking capabilities means the meat stays moist, the spices penetrate deeply, and you don’t risk overboiling or drying out your brisket. It also lets you cook veggies like cabbage, potatoes, and carrots separately but in the same pot, perfectly timed. That’s one-pot Southern comfort, upgraded—and the easiest way to enjoy corned beef in Instant Pot any night of the week.
Perfect Timing & Texture: Mastering Corned Beef in Instant Pot
How long to cook corned beef in a pressure cooker?
For a melt-in-your-mouth experience, a 3 to 4-pound cut of corned beef in Instant Pot should cook on high pressure for 90 minutes, followed by a 15-minute natural pressure release. This duration strikes the right balance—ensuring the beef is fork-tender without turning it to mush. Got a smaller brisket (2 to 2.5 pounds)? Try 70 to 75 minutes for equally tender results.
👉 Pro Tip: Always place the meat on a trivet inside the pot. It keeps the brisket elevated, allowing steam to circulate and preventing it from boiling in liquid. As for that little spice packet that comes with the meat—don’t skip it! It’s the secret to that bold, iconic flavor we crave, whether you’re serving it with buttery cabbage or piling it onto rye for a killer sandwich.
After cooking the meat, let it rest for 10 minutes before slicing. While it rests, use the same broth to steam vegetables like cabbage, carrots, and baby potatoes for just 3–5 minutes on high pressure. This staggered method keeps your veggies perfectly cooked—not soggy, not raw.
(If you like that technique, check out my Instant Pot Black-Eyed Peas—same smart pressure timing, same soulful flavor.)
Why Pressure Beats Simmering for Corned Beef
Old-school simmering takes time—3 to 4 hours on the stove—and even then, you risk uneven texture. But with corned beef in Instant Pot, you’re looking at 90 minutes for deeply seasoned, juicy meat—no babysitting required.
What’s more, the sealed environment helps those pickling spices (like mustard seed, coriander, and clove) penetrate the meat more thoroughly. The result? Every bite is infused with that cozy, spiced goodness that usually takes all day.
It’s why I’ve fully embraced pressure cooking—not just for corned beef, but for comfort meals like my Instant Pot oxtail stew. Same soul. Way less time.
Tips for Tender Corned Beef Every Time
Best method for cooking tender corned beef
If you’re aiming for that buttery-soft texture with just enough structure to slice cleanly, the Instant Pot delivers—every single time. The key to tender corned beef in Instant Pot starts with natural release. Rushing the depressurizing process with quick release can shock the meat, causing it to seize and toughen. Give it a solid 15 minutes of natural release, then vent the rest.
Next tip? Always slice against the grain. Corned beef is made from brisket, a notoriously fibrous cut. Slicing against those muscle strands shortens the fibers, making the meat melt in your mouth instead of feeling chewy. If you’re prepping ahead, let the brisket cool slightly and use a sharp knife—it makes a big difference.
Storing and reheating leftovers the right way
Leftover corned beef in Instant Pot? You’re in luck—it’s even better the next day. Store it in its cooking liquid in an airtight container for up to 4 days in the fridge. The briny broth keeps the meat from drying out and intensifies the flavor.
To reheat, avoid the microwave if you can. Instead, place sliced beef in a skillet with a few tablespoons of broth, cover, and heat on low until warmed through. You can also use the “Keep Warm” setting on your Instant Pot. This method revives the tenderness without making the beef rubbery.
Planning to freeze? Wrap cooled slices in parchment paper, then seal them in a freezer-safe bag with a splash of broth. It’ll stay fresh for up to 3 months. You can reheat it gently using the pot-in-pot method with the Instant Pot—just like I do with my Instant Pot jambalaya, which also freezes beautifully.
Flavor Twists & Creative Leftover Ideas
Flavor variations for corned beef in Instant Pot
Once you’ve mastered the classic corned beef in Instant Pot, it’s time to make it your own. The base recipe—with pickling spice, garlic, and broth—is already packed with flavor, but a few tweaks can take it to the next level.
Want a slightly sweet twist? Add a tablespoon of brown sugar or a splash of apple juice to the broth. This helps balance the saltiness and brings a caramelized depth, especially good when pairing with cabbage or sweet root vegetables. If you’re into bold flavors, try tossing in a splash of Guinness or dark beer—it adds body and earthiness that enhances the brisket.
You can also swap the water for beef broth or onion soup mix, which I use in my Instant Pot chuck roast for that deep, savory profile. And if you’re craving a spicier finish, throw in a few chili flakes or even a spoonful of horseradish post-cooking for a zesty bite.
Leftover ideas that aren’t just sandwiches
Sure, leftover corned beef in Instant Pot makes a killer sandwich—but don’t stop there. Slice it thin for a next-day Reuben-style grilled cheese, or dice it up into a Southern-style hash with crispy potatoes, onions, and a fried egg on top.
It also folds beautifully into corned beef fried rice, or even stirred into soups like my Instant Pot vegetable soup for a smoky, meaty upgrade. If you’ve got cabbage left, make quick cabbage rolls stuffed with chopped corned beef, rice, and a little mustard.
Planning ahead? Turn it into a brunch hero. Mix cubed corned beef with eggs, bell peppers, and cheddar, then bake into a crustless quiche—like I do when repurposing leftovers from smothered chicken. Delicious, easy, and nothing goes to waste.
Conclusion: Classic Flavor, Instant Pot Ease
If you thought corned beef in Instant Pot was just a shortcut, think again. It’s a flavor-forward, soul-satisfying upgrade to a beloved classic. Whether you’re new to pressure cooking or already an Instant Pot pro, this recipe blends deep, nostalgic flavor with modern convenience—just like Mama’s cooking, but weeknight-ready. Serve it with cabbage or potatoes, slice it for sandwiches, or reinvent your leftovers into something brand new. One pot, big comfort, and zero compromise.
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FAQs About Corned Beef in Instant Pot
Is corned beef good in Instant Pot?
Absolutely. Cooking corned beef in Instant Pot gives you tender, flavorful meat in a fraction of the time it takes to boil or braise. The sealed environment allows spices to deeply infuse the beef, and the high-pressure cooking breaks down tough muscle fibers, resulting in perfectly juicy slices.
How long do you cook corned beef in a pressure cooker?
For a 3–4 pound brisket, cook on high pressure for 90 minutes, followed by a 15-minute natural release. Smaller cuts may need only 70–75 minutes. Cooking too short won’t break down the collagen properly, while overcooking can lead to a stringy texture.
How long do you cook beef in Instant Pot?
It depends on the cut. Brisket for corned beef takes about 90 minutes, while something like stew meat or chuck roast can be done in 35–50 minutes. Always allow for some natural pressure release to lock in moisture and tenderness.
What is the best method for cooking tender corned beef?
Using the Instant Pot with natural release is one of the best methods. Add the beef to a trivet with water, seasoning, and optional aromatics, then cook under pressure. Allowing time for the pressure to release naturally ensures the meat remains fork-tender and doesn’t toughen.