This Instant Pot Corned Beef Brisket is a real time-saver! With spices and tender meat, it cooks up juicy and full of flavor in no time.
The best part? You can make mouthwatering sandwiches with the leftovers. Who doesn’t love a good dose of corned beef, right? 😋
I love how quickly it cooks in the Instant Pot! Just a few ingredients and a bit of waiting, and I’ve got a delicious meal ready to enjoy. Perfect for a cozy dinner!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! You can get it pre-packaged, usually with a spice packet. If you can’t find it, a good alternative is a brisket that you can season yourself with spices like pepper, mustard seeds, and bay leaves.
Beef Broth or Water: For richer flavor, I recommend using beef broth. If you’re looking for a lighter option or need it dairy-free, water works just fine too. Vegetable broth can also be a good substitute if you want to change the flavor subtly.
Vegetables: The recipe calls for baby potatoes, carrots, and cabbage, which work well together. If you want to swap, consider using parsnips or green beans instead of cabbage, or sweet potatoes for a different taste!
Spices: The spice packet usually has all the essentials, but if yours doesn’t include mustard seeds or allspice, feel free to add them for more depth. Dried thyme or coriander could also be nice additions if you want to experiment.
How Do I Achieve Tender Brisket in the Instant Pot?
Getting tender corned beef is all about timing and technique. The Instant Pot is fantastic for this, but you need to allow it the right pressure and time to do its magic. Here’s how:
- First, rinse the brisket to remove excess brine. This helps reduce saltiness
- Set it fat-side up on the trivet — this lets the fat baste the meat as it cooks
- Cook at high pressure for 70 to 90 minutes. If the brisket is thicker, lean towards the longer time
- Natural pressure release starts to break down the fibers in the meat, enhancing tenderness. Don’t skip it!
How to Make Instant Pot Corned Beef Brisket
Ingredients You’ll Need:
For the Brisket:
- 3 to 4 pounds corned beef brisket, with spice packet
- 4 cups beef broth or water
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds (optional, if not included in spice packet)
- 1 tablespoon whole allspice (optional)
For the Vegetables:
- 1 pound baby potatoes, washed
- 1 cup baby carrots
- 1 cup cabbage, cut into wedges
For Serving:
- Fresh parsley, chopped (for garnish)
- Horseradish sauce
- Mustard sauce or gravy
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and approximately 1.5 to 2 hours for cooking, including pressure building and releasing time. You’ll spend a little time getting everything ready, but the Instant Pot will do the heavy lifting!
Step-by-Step Instructions:
1. Rinse and Prepare the Brisket:
Start by removing the corned beef brisket from its package. Give it a quick rinse under cold water to wash off excess brine. This helps to balance the saltiness of the meat.
2. Arrange the Brisket:
Place the trivet in your Instant Pot and set the brisket on top, with the fat side facing up. This positioning allows the meat to stay juicy as it cooks. Next, toss in the quartered onion, smashed garlic, bay leaves, black peppercorns, and any other spices you’re using, like mustard seeds or allspice.
3. Add the Liquid:
Pour in the beef broth or water until the liquid just covers the brisket. This broth will turn into a flavorful cooking liquid that enhances the dish.
4. Cook the Brisket:
Secure the lid on your Instant Pot and set the valve to sealing. Cook on high pressure for 70 to 90 minutes, depending on how thick the brisket is (it’s about 15 minutes per pound). Enjoy the enticing smells while it cooks!
5. Release Pressure:
Once cooking is complete, let the pressure release naturally for 15 minutes. After that, perform a quick release for any remaining steam. Carefully open the lid—it will be hot!
6. Keep the Brisket Warm:
Remove the brisket from the pot and cover it loosely with foil to keep it warm and tender while you cook the vegetables.
7. Cook the Vegetables:
Now, add the baby potatoes and carrots to the liquid left in the Instant Pot. Close the lid and cook on high pressure for 5 minutes.
8. Add the Cabbage:
Once that’s done, quick release the pressure again. Add the cabbage wedges, then cook on high pressure for another 2 minutes.
9. Final Pressure Release:
Quick release the pressure once more. Carefully take out the vegetables and arrange them around or alongside the brisket on a serving platter.
10. Slice and Serve:
Slice the brisket against the grain into thin strips for the best texture. Garnish your dish with fresh chopped parsley, and serve with horseradish sauce and mustard or gravy on the side.
This recipe delivers a deliciously tender and flavorful corned beef brisket paired with classic sides like potatoes, carrots, and cabbage—all done conveniently in your Instant Pot!
Can I Use a Different Cut of Meat?
Yes, while corned beef brisket is traditional, you can substitute with a round roast or a shoulder cut. Just keep in mind that cooking times may vary, so check for tenderness as the meat cooks.
What If I Don’t Have Beef Broth?
No worries! You can use water instead, but the flavor will be milder. Alternatively, you can also use vegetable broth for a different taste profile or a mix of water and a little Worcestershire sauce for added depth.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on the stovetop. For longer storage, freeze the brisket in slices, wrapped tightly, for up to 3 months.
How Do I Know When the Brisket is Done?
The brisket is ready when it’s fork-tender and shreds easily. A meat thermometer can also help; aim for an internal temperature of about 190°F to 205°F for the best texture.