Unbelievably Fast Corned Beef Recipe Ever (Instant Pot Corned Beef)

This post was originally published in March 2017 and has been updated with new photos, improved instructions, and additional tips in February 2026.

With only a few minutes of prep time, I have the fastest corned beef recipe ever for you to make in the Instant Pot. This delicious Corned Beef Dinner takes minutes, not hours. My Instant Pot transforms the traditional St. Patrick’s Day meal from an all-day recipe to a meal in a flash, perfect for busy families who want tender, flavorful corned beef without the wait.

Transform your St. Patrick’s Day meal prep with our lightning-fast Instant Pot Corned Beef Dinner recipe! With just a few minutes of prep time, you can have a mouth-watering meal on the table in under 2 hours total (most of it hands-off cooking time), not the 8-10 hours traditional methods require.

Gone are the days of spending all day in the kitchen preparing your corned beef. With the Instant Pot, you can have perfectly tender and flavorful corned beef in a flash. Simply add the ingredients to the Instant Pot, set the timer, and let it work its magic while you go about your day.

This Instant Pot Corned Beef Dinner recipe is not only quick and easy but also packed with flavor. The tender beef is infused with a delicious blend of herbs and spices from the seasoning packet, and the accompanying vegetables are cooked to perfection in the flavorful cooking liquid. It’s a one-pot wonder that’s sure to become a family favorite, whether you’re celebrating St. Patrick’s Day or just craving comfort food.

Why You’ll Love This Instant Pot Corned Beef Recipe

• Time-Saving Magic: Traditional corned beef recipes require 8-10 hours of slow cooking or simmering. This Instant Pot method cuts that time down to just 90 minutes of pressure cooking, plus a quick 6-minute cook for the vegetables.
• Tender, Fall-Apart Meat: The high pressure in the Instant Pot breaks down the tough fibers in the brisket, creating incredibly tender, melt-in-your-mouth corned beef every single time.
• One-Pot Convenience: Everything cooks in the same pot, which means less cleanup and the vegetables absorb all those wonderful flavors from the beef.
• Budget-Friendly: Corned beef brisket is an economical cut of meat, especially when you buy it at Costco or during St. Patrick’s Day sales. This recipe feeds a crowd without breaking the bank.

Shamrock Plants for St. Patrick’s Day

Growing up, we had a large shamrock plant at the end of our kitchen table that faced the north window. It survived by that window year after year and blessed our family’s kitchen. I have a shamrock plant that has blessed our home now for 3 years. Every time I see it bloom, I am flooded with good memories of that cozy kitchen and loving family home.

Pro Tip: Shamrock plants (Oxalis) make wonderful St. Patrick’s Day decorations and can thrive year-round with minimal care. They’re a living reminder of Irish tradition and make great centerpieces for your corned beef dinner!

My First of Many St. Patrick’s Day Dinners

Our family is German and Italian, and we never had a tradition of corned beef dinner. All the stories I’ve heard about making the perfect corned beef involved an extensive slow-cooking process. So I’ve never attempted to try making corned beef.

My first attempt was when I joined our church committee that put on a monthly potluck dinner. When it was time to plan for the March potluck, we were all given a corned beef from Costco and asked to bring it cooked for the potluck main dish. I wasn’t sure what a German and Italian cook was to do.

Having little ones at home, I did not have the time to baby a new recipe for hours. I turned to my trusty Instant Pot / Electric Pressure Cooker.

I was watching my favorite Chef Wolfgang Puck on HSN, and he was presenting his Electric Pressure Cooker. I already had one, but I love to watch him cook as I always get new ideas. He opened the lid and marveled at how quick and easy corned beef is to cook in the electric pressure cooker.

He was stressing that it only takes 90 minutes instead of hours. Wow, that was for me. This was my answer, and I now make our corned beef and cabbage 3 or 4 times a year with this quick method.

What is Corned Beef?

Corned beef is a salt-cured beef brisket that gets its name from the large “corns” or grains of salt used in the curing process. The brisket is brined in a seasoned salt solution for several days, which gives it that distinctive pink color and savory, slightly salty flavor.

Despite its strong association with Irish-American culture and St. Patrick’s Day, corned beef actually became popular among Irish immigrants in America rather than in Ireland itself. In Ireland, bacon or ham was more traditional, but Irish immigrants in New York City discovered corned beef from their Jewish neighbors and adopted it as an affordable substitute.

The meat is typically sold with a seasoning packet that includes spices like peppercorns, mustard seeds, coriander seeds, bay leaves, and other aromatic spices that enhance the flavor during cooking.

Ingredients You’ll Need

For the Corned Beef:

• 3 to 4 lb Corned Beef Brisket with Seasoning Packet
• 4 Beef Bouillon Cubes
• 4 cups of Water
• 1 Medium Onion, chopped
• 4 Garlic Cloves, whole or smashed

For the Vegetables:

• 6 small White or Red Potatoes, halved
• 4-5 Large Carrots, cut into large sections
• 1 large Head of Cabbage, cut into wedges

Ingredient Notes and Substitutions

• Corned Beef: Look for a flat cut or point cut brisket. The flat cut is leaner and slices more evenly, while the point cut has more marbling and tends to be more flavorful. Most grocery stores carry 3-4 pound packages, which is perfect for this recipe.
• Bouillon Cubes: I use beef bouillon to create a flavorful cooking liquid quickly. You can substitute with 4 cups of beef broth or beef stock if you prefer. Some people also like to add a bottle of beer (like Guinness) for extra depth of flavor – just reduce the water by 12 ounces if you do this.
• Vegetables: Feel free to customize based on your family’s preferences! Traditional additions include:
  • Turnips or rutabaga, cut into chunks
  • Parsnips, cut into large pieces
  • Pearl onions
  • Brussels sprouts (add these in the last 3 minutes of vegetable cooking)
  • Potatoes
  • Carrots
• Seasoning Packet: Always use the packet that comes with the corned beef – it’s specifically formulated to complement the cured meat. If yours doesn’t come with one, you can make your own with 1 tablespoon pickling spice, 1 bay leaf, 1 teaspoon black peppercorns, and 1 teaspoon mustard seeds.

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Equipment Needed

Essential Equipment:

• Instant Pot or Electric Pressure Cooker (6-quart or larger): This is the star of the show! A 6-quart model is perfect for a 3-4 pound brisket plus vegetables.
• Cutting Board: A large, sturdy cutting board for prep work
• Sharp Kitchen Knife: For slicing vegetables and the finished corned beef against the grain
• Tongs: For removing the hot corned beef from the pot
• Microwave-Safe Measuring Cup: For heating the bouillon mixture
• Oven-Safe Pan with Foil: To keep the corned beef warm while the vegetables cook

Nice to Have:

• Meat thermometer (corned beef should reach 145°F internal temperature)
• Large slotted spoon for serving vegetables

How To Make Instant Pot Corned Beef (Step-by-Step)

• Step 1: Prepare the Cooking Liquid – Heat 4 cups of water in the microwave for 2-3 minutes until hot (this helps the bouillon dissolve faster). Add the 4 beef bouillon cubes and stir until completely dissolved. This creates a rich, flavorful base for your corned beef.
  • Why This Matters: Starting with hot liquid reduces the time it takes for your Instant Pot to come to pressure, saving you even more time!
• Step 2: Prepare the Corned Beef – Remove the corned beef from its packaging and rinse it briefly under cold water to remove excess brine. Pat it dry with paper towels. Open the seasoning packet and set it aside.
• Step 3: Load the Instant Pot – Add the beef bouillon water to your Instant Pot. Add the chopped onion and garlic cloves to the bottom of the pot. Sprinkle in the contents of the seasoning packet. Place the whole 3-4 pound corned beef brisket into the pot, fat side up. The liquid should come about halfway up the sides of the meat.
• Instant Pot Tip: It’s okay if the corned beef isn’t fully submerged – the steam and pressure will cook it evenly.
• Step 4: Pressure Cook the Beef – Secure the Instant Pot lid and turn the valve to the “Seal” position. Set the Instant Pot to Manual or Pressure Cook mode on HIGH pressure for 90 minutes.
  • Timing Guide by Size:
  • 2-3 lb corned beef: 75 minutes
  • 3-4 lb corned beef: 90 minutes
  • 4-5 lb corned beef: 105 minutes
  • The pot will take about 10-15 minutes to come to pressure before the cooking time begins.
• Step 5: Prep Your Vegetables – While the corned beef is cooking (you have 90 minutes!), prepare your vegetables:
  • Halve the small potatoes (or quarter them if they’re larger than 2 inches)
  • Cut carrots into 2-3 inch sections
  • Remove the outer leaves of the cabbage, cut it into 6-8 wedges, keeping the core intact so the wedges hold together. Keep the vegetables refrigerated until needed
• Step 6: Natural Release the Pressure – When the 90-minute timer beeps, allow the pressure to release naturally for 15 minutes. This means you don’t touch anything – just let it sit. After 15 minutes, carefully turn the valve to “Venting” to release any remaining pressure.
  • Why Natural Release?: This gradual pressure reduction keeps the meat tender and juicy. A quick release can cause the meat fibers to tighten and become tough.
• Step 7: Remove and Rest the Corned Beef – Using tongs, carefully remove the corned beef from the Instant Pot and place it in an oven-safe pan or dish. Cover tightly with aluminum foil to keep it warm and allow the juices to redistribute. Place it in a warm oven (around 170-200°F) while you cook the vegetables.
• Pro Tip: Don’t discard that flavorful cooking liquid! You’ll use it to cook the vegetables next.
• Step 8: Cook the Vegetables – Add the potatoes and carrots to the cooking liquid in the Instant Pot (the liquid should still be quite hot). Place the cabbage wedges on top. Secure the lid again and set the valve to “Seal.” Set the Instant Pot to Manual or Pressure Cook mode on HIGH pressure for 6 minutes.
• Vegetable Timing:
  • Firm vegetables (carrots, potatoes, turnips): Start of 6-minute cook time
  • Medium vegetables (cabbage): Start of 6-minute cook time
• Step 9: Quick Release and Serve – When the 6-minute timer beeps, immediately do a Quick Release by carefully turning the valve to “Venting.” The vegetables are cooked to perfection, and dinner is ready!
  • Remove the vegetables with a slotted spoon and arrange on a serving platter. Slice the corned beef against the grain into ¼-inch thick slices and arrange with the vegetables.
  • Serving Suggestion: Drizzle some of the cooking liquid over the meat and vegetables for extra flavor, and serve with whole grain mustard or horseradish sauce on the side.

How to Slice Corned Beef Properly

One of the secrets to tender corned beef is slicing it correctly. Corned beef brisket has visible grain lines running through the meat. Always slice against the grain (perpendicular to these lines) in slices about ¼-inch thick.

Cutting against the grain shortens the muscle fibers, making each bite more tender. If you cut with the grain, the meat will be stringy and tough, no matter how perfectly you cooked it.

Visual Tip: Look at the meat before you slice. The grain runs in one direction – cut the opposite way, and you’ll see the difference immediately.

Storing and Reheating Leftovers

Storage

• Refrigerator: Store leftover corned beef and vegetables separately in airtight containers for up to 4 days. Keep some of the cooking liquid to prevent the meat from drying out.
• Freezer: Corned beef freezes beautifully! Slice or chunk the meat, place it in freezer-safe containers or bags with some cooking liquid, and freeze it for up to 3 months. The vegetables don’t freeze as well, so I recommend eating them within a few days.

Reheating

• Stovetop: Place sliced corned beef in a skillet with a little cooking liquid or water, cover, and heat over medium-low until warmed through (about 5-7 minutes).
• Microwave: Place in a microwave-safe dish with a splash of water or broth, cover, and heat in 1-minute intervals until hot.
• Oven: Wrap in foil with a little liquid and heat at 325°F for 15-20 minutes.

What to Serve with Instant Pot Corned Beef

Traditional Irish Sides

• Soda Bread: Classic Irish soda bread with butter is a must! The slight tang of the bread pairs perfectly with the savory corned beef.
• Colcannon: This traditional Irish mashed potato dish is made with cabbage or kale mixed into creamy mashed potatoes.
• Roasted Root Vegetables: If you want more vegetables beyond what’s cooked with the corned beef, try roasted parsnips, carrots, and turnips.

Modern Pairings

• Green Salad: A fresh, crisp salad with a tangy vinaigrette cuts through the richness of the corned beef.
• Roasted Brussels Sprouts: Oven-roasted until caramelized and crispy – a delicious contrast to the tender meat.
• Dinner Rolls or Crusty Bread: Perfect for soaking up the flavorful cooking liquid.
• Pickled Vegetables: Pickles, pickled onions, or pickled beets add a bright, acidic counterpoint.

Other St. Patrick’s Day Dinner Recipes You May Like:

• St Patrick’s Day Appetizer Corned Beef Reuben Irish Nachos
• Reuben Slider Sandwiches
• Vegan Lentil Irish Stew

Best Desserts to Serve with Corned Beef

• Easy St. Patrick’s Day Cupcakes
• Mint Buttercream Frosted Brownies: Rich chocolate with refreshing mint
• Mint Chocolate Chip Cookies: A classic flavor combination in cookie form I
• Irish Coffee: For the adults, this spiked coffee with whiskey and cream is a traditional way to end an Irish meal
• Bailey’s Cheesecake: Creamy and indulgent with a touch of Irish cream liqueur

Instant Pot Corned Beef Tips and Tricks

1. Don’t Skip the Natural Release: I cannot stress this enough! Natural pressure release is crucial for tender meat. Quick release can cause the meat to become tough.
2. Rinse the Brisket: A quick rinse removes excess surface salt from the curing process, preventing an overly salty final dish.
3. Fat Side Up: Always place the corned beef fat side up. As it cooks, the fat will melt down through the meat, keeping it moist and adding flavor.
4. Check Your Size: Make sure your corned beef fits in your Instant Pot! A 6-quart model can handle up to about 4.5 pounds, while an 8-quart can handle larger cuts.
5. Save the Cooking Liquid: This flavorful broth can be used for soups, cooking grains like barley or rice, or as a base for gravy. Strain it and store in the refrigerator for up to 5 days or freeze for up to 3 months.
6. Use a Trivet (Optional): Some people like to use the trivet that comes with the Instant Pot to keep the meat slightly elevated. This is optional, but it can help with more even cooking.
7. Add Beer for Extra Flavor: Replace 1-2 cups of water with Irish stout or your favorite beer for a deeper, more complex flavor.
8. Brown Sugar Glaze (Optional): After pressure cooking, you can remove the corned beef, brush it with a mixture of brown sugar and mustard, and broil for 3-5 minutes for a caramelized crust.

Troubleshooting Common Issues

• My Corned Beef is Tough: Solution: This usually means it wasn’t cooked long enough. Corned beef needs sufficient time for the connective tissue to break down. For tougher cuts or larger pieces, add an extra 15-30 minutes to the cooking time.
• My Vegetables are Mushy: Solution: Reduce the vegetable cooking time to 4-5 minutes instead of 6, or use a quick release immediately when the timer goes off. Different Instant Pot models can vary slightly in cooking power.
• The Instant Pot won’t Come to Pressure: Solution: Make sure the valve is set to “Seal,” not “Vent,” the sealing ring is properly in place, and there’s enough liquid in the pot (at least 1 cup, but this recipe has 4 cups, so that shouldn’t be an issue).
• The Meat is Too Salty: Solution: Next time, rinse the brisket more thoroughly before cooking, or soak it in cold water for 30-60 minutes before cooking to draw out some of the salt. You can also skip the bouillon cubes and use plain water instead.
• The Instant Pot Display Says “Burn”: Solution: This means there isn’t enough liquid, or something is stuck to the bottom. Cancel the cooking, release pressure, open the pot, add more liquid if needed, deglaze the bottom with a wooden spoon, and start again.

Frequently Asked Questions (FAQ)

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