This corned beef recipe was declared by Ryan the best corned beef he has ever had! Wow, high praise!  Of course, I love it because you know of my affection for pressure cooking.  If you’ve got a pressure cooker, you have to give this Instant Pot Corned Beef a try for St. Patrick’s Day.

Instant Pot Corned Beef

I have to give credit to my Mom for this one.  Both of us are huge fans of corned beef and pastrami.  I think it was all the Straw Sandwiches she ate when she was pregnant with me.  She has been tinkering with ways to cook corned beef and finally hit this winner.

Side note, you know the difference between corned beef and pastrami, right?  They’re both salt cured in the same way, but when it comes to cooking, corned beef is boiled (or in this case pressure cooked) and pastrami is smoked.

Instant Pot Corned Beef

What is Corned Beef?

Now, mind you, this is a recipe for cooking an already corned beef.  Corned, meaning salt-cured, the corn referring to the traditional use of large rock salt or “corns” of salt.  You can find already cured corned beef at most grocery stores.  Or, if you’re feeling adventurous, cure your own with a home kit or a recipe.  We’ve done that before, but it does take up a good bit of space in the fridge, curing a beef brisket for 10+ days.  So, this year, to make things simple, I just picked up one of the standard corned beef brisket flats at my grocery store.

Instant Pot Corned Beef

Don’t have a pressure cooker or Instant Pot?  Yes, you can do this in the slow cooker.  Instead of following the directions below on timing, set it for 6 to 8 hours on high.

Want to also cook cabbage and carrots?  Once you’ve taken the corned beef out of the pot, put your veggies into it, keeping the reserved juices.  Then set the pot to high for 3 minutes and then do a quick release.

In the end, you’ll have a tender, meaty, flavorful corned beef to help you celebrate all that Irish heritage you may or may not have.

Then, if you have leftovers the next day, you can make these Corned Beef and Cabbage Hand Pies!

Happy St Patty’s to you!

5.0 from 1 reviews
Instant Pot Corned Beef
Recipe type: Entree
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
An easy recipe for corned beef cooked in the Instant Pot or pressure cooker.
  • 3 lb. corned beef brisket
  • 1 - 12 oz light beer
  • 1 cup beef broth
  1. Place corned beef in the pressure cooker with the spices it comes with.
  2. Pour the beer and the beef broth over it.
  3. Set timer for 70 minutes on high.
  4. Remove corned beef and put it in a shallow cook dish. Pour a cup of the hot broth over it, cover it with foil, stick it in an oven to keep warm until ready to serve. Or just serve it straight from the Instant Pot if you're ready to eat.
  5. To cook veggies, after the beef is removed from the pot, put cabbage and carrots in the pot and cook them on high for 3 minutes then do a quick release and serve.

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  • Do u put the cabbage, carrots potatoes in crock pot at some time during cooking the beef or cook in separate pot on stove?

    • Remove corn beef cover in a dish with some of the liquid from instant pot add carrots, potato slices and wedges off cabbage put on manual for 5 minutes

      • Thank you – most of the Instapot corned beef recipes I have seen say to set timer for 90 mins? Is 55 mins cooking enough time or does the lower time have something to do with using beer vs water?

        thank you

        • Hi Steve! 55 minutes on high on the timer was enough for the size of corned beef that I had. Came out tender, pulled apart easily, but not mushy. If you have a larger cut then 90 minutes might be right, but that does sound like a really long time and I’d worry about it getting too soft. On this recipe, total cook time is probably about 90 minutes, though, when you take into account the heating up of the pot and the slow natural release of the pressure. Sorry for the delayed response and hope all worked out okay with your corned beef!

  • Would it work to put small red potatoes in with the corned beef to cook? Then cook the softer vegetables like cabbage and carrots as directed afterwards?

  • I put 1/2 cup maple syrup on brisket and bake on 300 for time it takes to cook vegetables. It adds a level of sweet / Spicey. Taken from another recipe in cooking light. Love my corned beef.

  • I’ve never seen an Instant Pot recipe suggest 5 cups of liquid (3 beer, 2 water).
    Isn’t that much liquid dangerous? With 5 cups, the meat would be submerged in the liquid, so you’re boiling it, not steaming.
    Or, have I missed the announcement for a 5 gallon IP recently?

    • Thanks for the feedback, Garry! Definitely is a lot of liquid, though I’ve made it a number of times and never had an issue with my 8 Qt. But, thinking about it, you’re right that it’s excessive. I was thinking about re-testing it again, so definitely I will give it a go with just 1 cup of broth and 1 cup beer. I think that would be enough to impart flavor without being too much liquid. Thanks for touching base and stay tuned!

Hi! I’m Joanie.

I'm a pro food photographer living in Phoenix, AZ with my hubby and two little dudes. Join me on YouTube for photography and cooking tutorials.