Instant Pot Corned Beef: Tender, Flavorful Recipe in 90 Minutes

Instant Pot Corned Beef: Tender, Flavorful Recipe in 90 Minutes

This Instant Pot corned beef delivers restaurant-quality results in 90 minutes. The pressure-cooked brisket becomes fork-tender while absorbing rich, complex seasoning. Served with potatoes, carrots, and onions, it's a classic Irish-American comfort dish perfect for any occasion.

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Course: Instant pot

Cuisine: Irish-American / Comfort Food

Prep Time: 15

Cook Time: 1 30

Total Time: 2

Servings: servings

Calories: 380kcal

Author: Eva Stoner

Ingredients

3- to 4-pound beef brisket (pre-cured with pickling spices)
2 cups water
1 tablespoon yellow mustard seeds
1 tablespoon coriander seeds
1 teaspoon whole allspice berries
1 teaspoon black peppercorns
2 bay leaves
2 medium onions, quartered
4 large carrots
2 pounds potatoes, peeled and cubed
1 tablespoon pickling spice blend
Optional: 1 head green cabbage, quartered

Instructions

Place brisket and quartered onions in the Instant Pot.
Add 2 cups water and 1 tablespoon pickling spice blend.
Put a trivet in the pot, add carrots and potatoes on top.
Sprinkle remaining spice over the potatoes.
Close lid and set valve to 'Sealing'.
Select Manual/Pressure Cook on high for 90 minutes.
Allow natural pressure release for 15 minutes, then quick release remaining pressure.
Remove meat and let rest 5-10 minutes before slicing against the grain.
Optional: Add cabbage during last 5 minutes of cooking.

Notes

Check that brisket is fully submerged in liquid and vegetables are elevated on the trivet to avoid overcooking.
For juicier meat, do not skip the natural release period.
Serving optional: Add cabbage for a St Paddy's Day twist.
Store leftover broth-based vegetables in the fridge for up to 3 days.
Ensure pickling spice isn't alcohol-containing—substitute if needed.

Nutrition