Cooking instant pot corned beef might sound like a shortcut, but let me tell you—it’s a game-changer. In this article, I’ll walk you through everything you need to know to make juicy, fork-tender corned beef in a fraction of the time. We’ll start with the backstory (because every great recipe comes with one), then dive into cooking techniques, timing, flavor tips, and expert-tested tricks. I’ll even answer common questions like “Is it better to pressure cook or slow cook corned beef?” and “How long should it cook?” Whether it’s your first time or fiftieth, this one’s going to stick.
Table of Contents
Instant Pot Corned Beef: Juicy, Flavorful, and Ready in 90 Minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
Description
This Instant Pot corned beef recipe is juicy, tender, and packed with briny spice. It’s a one-pot classic perfect for busy weeknights or St. Patrick’s Day feasts.
Ingredients
3–4 lb corned beef brisket
1 spice packet (included with beef)
4 cups water
4 garlic cloves
2 bay leaves
10 black peppercorns
1 tbsp apple cider vinegar
1 tbsp brown sugar (optional)
1 lb baby potatoes
3 carrots, chopped
1/2 head cabbage, cut into wedges
Instructions
1. Place brisket in Instant Pot with spice packet, garlic, bay leaves, peppercorns, vinegar, and water.
2. Cook on high pressure for 90 minutes. Let pressure release naturally for 15–20 minutes.
3. Remove brisket and set aside. Add potatoes, carrots, and cabbage to the pot.
4. Cook on high pressure for 5 minutes. Quick release.
5. Slice corned beef against the grain. Serve with vegetables and spoon broth over the top.
Notes
Slice against the grain for best texture.
Store leftovers in broth to retain moisture.
Great for sandwiches or hash the next day.
- Prep Time: 10 minutes
- Cook Time: 95 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American, Irish
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 3g
- Sodium: 1050mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg
Why I Swear by Instant Pot Corned Beef
The first time I made corned beef in an Instant Pot
I’ll never forget the first time I tried making corned beef in my Instant Pot. It was a chilly March night in New Orleans, and I’d promised my daughter I’d whip up something “meaty and warm.” I had a brisket in the fridge and memories of my mama’s all-day simmered version playing in my mind. But between laundry, work, and bedtime routines, I only had an hour to make magic happen. That’s when the Instant Pot came to the rescue—and the results? Fall-apart tender beef, deeply flavored, with cabbage that tasted like it simmered for hours. That’s when I knew: this wasn’t a backup plan. It was the new gold standard.
Why Instant Pot beats traditional simmering for corned beef
Traditional stovetop or slow cooker versions take 3 to 8 hours. But with the Instant Pot, I get the same tenderness in just 90 minutes—including natural pressure release. That’s not just a time-saver—it’s a weeknight miracle. Plus, pressure cooking locks in the briny, spiced flavor that makes corned beef shine, unlike boiling which often dilutes it. And here’s the kicker: the texture is perfect. Not stringy, not chewy—just that melt-in-your-mouth goodness. If you’re new to pressure cooking, trust me: corned beef is one of the best dishes to start with.
Instant Pot Corned Beef: Cook Times & Flavor-Boosting Secrets
How long should you cook corned beef in an Instant Pot?
For fall-apart tender results, the sweet spot is 90 minutes on high pressure for a 3–4 lb brisket, followed by a natural pressure release of 15–20 minutes. This combination locks in juiciness and lets the connective tissue break down properly. Got a smaller cut (around 2 to 2.5 pounds)? Dial it back to 75 minutes, still with a natural release. No matter the size, remember: slice against the grain for that signature tenderness in every bite.
How do you elevate the flavor of corned beef in the Instant Pot?
That spice packet? Use it—but don’t stop there. Level up your flavor game by tossing in whole garlic cloves, bay leaves, black peppercorns, and a splash of apple cider vinegar. For a richer, more layered taste, add a spoonful of brown sugar or a glug of Guinness stout—don’t worry, the beef won’t taste boozy. The beer deepens the broth with a toasty, malty finish that makes the dish unforgettable.
Bonus Trick – What about the veggies?
Skip the soggy mess. Once the beef is done, let it rest while you add carrots, potatoes, and cabbage to the flavorful broth. Pressure cook for just 5 minutes more. This keeps them tender with the perfect bite, infused with all that seasoned magic—without turning to mush.
Pressure Cooker vs. Slow Cooker: Which One Wins for Instant Pot Corned Beef?
Is pressure cooking really better than slow cooking corned beef?
This is a hot topic—and after testing both methods countless times, I can confidently say that Instant Pot corned beef is the clear winner. Traditional slow cooking takes 8 to 10 hours and can produce decent results, but it comes with some risks: mushy texture, uneven flavor, or meat that dries out if overcooked by even an hour.
Instant Pot corned beef, on the other hand, changes everything.
In about 90 minutes, pressure cooking delivers deep flavor and consistent tenderness, all while cutting cook time drastically. Unlike slow cooking, the sealed pressure environment of the Instant Pot forces the brine and spices deep into the brisket, giving you corned beef that’s flavorful all the way through—from edge to center.
Why Instant Pot Corned Beef Texture Is Superior
The real game-changer with Instant Pot corned beef is control. Slow-cooked corned beef can easily go from juicy to stringy if you miss your timing window. But with the Instant Pot, you get fall-apart tenderness that still holds its shape when sliced. That makes it perfect for plating, meal prepping, or piling onto sandwiches the next day.
Another bonus? Instant Pot corned beef keeps the mess to a minimum. You’re cooking everything in one pot—no need to hover, stir, or constantly check on it. Just set it and let the pressure do the work.
Verdict: Instant Pot Corned Beef for the Win
Still unsure which method to choose? Try making corned beef in the Instant Pot just once—you’ll likely never go back. It’s faster, cleaner, and more reliable. Whether it’s St. Patrick’s Day, Sunday dinner, or just a craving for a comfort classic, Instant Pot corned beef delivers speed, flavor, and texture in one unbeatable combo.
How to Serve, Store & Reinvent Instant Pot Corned Beef
Best Ways to Serve Instant Pot Corned Beef
Once your Instant Pot corned beef has rested and you’ve sliced it against the grain, it’s ready to shine. Serve it warm alongside baby potatoes, carrots, and cabbage—all cooked in that flavorful Instant Pot broth. For extra richness, spoon some of the broth over your corned beef slices before serving.
Want to go Southern-style? Plate your Instant Pot corned beef with a side of buttery cornbread or over a bed of creamy mashed potatoes. And for a weeknight shortcut, dice up the leftovers into a sizzling corned beef hash, crisped in a skillet with potatoes and crowned with a fried egg. It’s comfort food with serious staying power.
Storing and Reheating Instant Pot Corned Beef the Right Way
To keep your Instant Pot corned beef juicy and tender, store leftovers in an airtight container and add a bit of that savory broth. This helps prevent it from drying out. It stays fresh in the fridge for up to 4 days.
For best results when reheating, skip the dry microwave blast. Instead, warm your corned beef gently in a skillet over medium heat, or microwave it covered and moistened with broth. That’s how you lock in flavor and texture.
If you’ve got more Instant Pot corned beef than you can use in a few days, slice it up and freeze it with some broth in sealed bags. It’ll hold well for up to 3 months, and makes a fast, flavorful meal when time’s tight.
Creative Ways to Use Leftover Instant Pot Corned Beef
Don’t let a single slice go to waste—your Instant Pot corned beef leftovers can become bold new meals:
- Build a classic deli-style sandwich on rye with mustard and pickles
- Stuff into quesadillas with melty cheese and a hit of hot sauce
- Stir into buttery scrambled eggs for a protein-packed breakfast
- Toss with pasta and cheese for a quick baked corned beef casserole
- Use it to top a flatbread or pizza with onions and Swiss
With a little imagination, Instant Pot corned beef becomes the meal that keeps on giving.
Conclusion
There’s something almost magical about making instant pot corned beef. It’s deeply comforting, rich in flavor, and surprisingly easy. Whether you’re serving it for St. Patrick’s Day or as a weeknight dinner, it delivers every time. Pressure cooking isn’t just about speed—it’s about results. And with this recipe in your back pocket, you’ll never feel the need to slow cook corned beef again. From savory sandwiches to cozy family dinners, this is a dish that transforms a brisket into something unforgettable—every single time.
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Frequently Asked Questions About Instant Pot Corned Beef
Is corned beef good in the Instant Pot?
Absolutely. Corned beef in the Instant Pot turns out incredibly tender, juicy, and flavorful. The pressure cooking method helps infuse the meat with spices in a fraction of the time, making it a perfect choice for busy weeknights or holiday meals.
How long do you cook corned beef in a pressure cooker?
For a brisket around 3 to 4 pounds, cook it on high pressure for 90 minutes followed by a 15–20 minute natural release. If your cut is smaller, 75 minutes will typically do the job. This ensures the meat is tender and well-flavored.
Is it better to pressure cook or slow cook corned beef?
While both methods work, pressure cooking wins for flavor, consistency, and speed. It locks in moisture, intensifies the brine spices, and delivers fall-apart tenderness in under two hours—compared to eight or more in a slow cooker.
How long do you cook beef in an Instant Pot?
While both methods work, pressure cooking wins for flavor, consistency, and speed. It locks in moisture, intensifies the brine spices, and delivers fall-apart tenderness in under two hours—compared to eight or more in a slow cooker.
Cooking time varies by cut. For corned beef, 75–90 minutes is ideal. For ground beef, you’ll only need about 8–10 minutes, while beef stew chunks take 35–40 minutes. Always adjust for thickness and recipe needs.