Q: How long does it take to cook corned beef in the Instant Pot?

A: A 3-4 pound corned beef brisket takes 90 minutes on high pressure, plus about 10-15 minutes for the pot to come to pressure and 15 minutes for natural pressure release. Total hands-off cooking time is approximately 2 hours, compared to 8-10 hours for traditional stovetop or slow cooker methods.

Q: Do I need to add water to the Instant Pot for corned beef?

A: Yes, you need at least 1 cup of liquid for the Instant Pot to come to pressure. This recipe uses 4 cups of water mixed with beef bouillon, which creates a flavorful cooking liquid and ensures proper pressure cooking. The liquid also infuses flavor into the meat and is later used to cook the vegetables.

Q: Should corned beef be rinsed before cooking?

A: Yes, it's recommended to give your corned beef a quick rinse under cold water before cooking. This removes excess brine and surface salt from the curing process, preventing the final dish from being overly salty. Pat it dry with paper towels after rinsing.

Q: Can I cook corned beef and vegetables together in the Instant Pot?

A: While you technically can, I don't recommend it. The vegetables only need 6 minutes to cook and will become mushy if cooked for the full 90 minutes with the meat. It's better to cook them separately in the same flavorful cooking liquid after removing the corned beef, which only adds a few extra minutes to the total time

Q: How do I know when corned beef is done?

A: Corned beef is done when it reaches an internal temperature of at least 145°F, but for that fall-apart tender texture, you want it closer to 190-200°F. The meat should be fork-tender and easy to slice. If you're following the timing in this recipe (90 minutes for 3-4 pounds), it will be perfectly cooked.

Q: Can I use a frozen corned beef in the Instant Pot?

A: Yes! One of the benefits of the Instant Pot is that you can cook from frozen. Add an additional 30-45 minutes to the cooking time for a frozen corned beef. However, you'll need to cook the meat for a few minutes first, then release pressure to remove the seasoning packet before continuing with the full cook time.

Q: What's the difference between the flat cut and point cut of corned beef?

A: The flat cut (also called "first cut") is leaner, more uniform in thickness, and slices more neatly – it's ideal for presentation. The point cut (also called "second cut") has more marbling and fat, which makes it more flavorful and juicier, though it can be harder to slice neatly. Both work perfectly in the Instant Pot; it's just a matter of personal preference.

Q: Can I make this recipe in a slow cooker instead?

A: Absolutely! Place the corned beef, onion, garlic, and seasoning packet in your slow cooker with 4 cups of water or broth. Cook on low for 8-10 hours or on high for 4-5 hours. Add the vegetables during the last 45-60 minutes of cooking. The Instant Pot method is much faster, but slow cooker corned beef is also delicious.

Q: How much corned beef do I need per person?

A: Plan for about ¾ to 1 pound of uncooked corned beef per person. A 3-pound brisket will serve 3-4 people, while a 4-pound brisket will serve 4-6 people, depending on appetites and what sides you're serving.

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

Ingredients

Units Scale

3 to 4 Lb Corned Beef & Seasoning Packet
4 Bouillon cubes
4 cups of water
1 Onion chopped
4 Garlic Cloves
6 small White or Red Potatoes cut in half
4 – 5 Carrots cut into large sections
1 large Head of Cabbage cut into wedges

Cook Mode Prevent your screen from going dark

Instructions

Prepare the cooking liquid: Heat 4 cups of water and bouillon cubes in the microwave until the bouillon dissolves completely (about 2-3 minutes).
Prepare the corned beef: Remove the corned beef from the packaging and rinse briefly under cold water. Pat dry.
Load the Instant Pot: Add the beef bouillon water, chopped onion, garlic cloves, contents of the seasoning packet, and corned beef to the Instant Pot.
Pressure cook the beef: Lock the Instant Pot lid in place and set the valve to “Seal.” Set to Manual/Pressure Cook on HIGH pressure for 90 minutes.
Prepare vegetables: While the corned beef cooks, halve the potatoes, cut carrots into large sections, and cut cabbage into wedges.
Natural pressure release: When the timer beeps after 90 minutes, allow the pressure to release naturally for 15 minutes. Then carefully turn the valve to “Venting” to release any remaining pressure.
Remove and rest the beef: Using tongs, remove the corned beef and place in an oven-safe pan. Cover with foil and place in a warm oven (170-200°F) to keep warm.
Cook the vegetables: Add potatoes, carrots, and cabbage to the cooking liquid in the Instant Pot. Lock the lid and set the valve to “Seal.” Cook on HIGH pressure for 6 minutes.
Quick release and serve: When the 6-minute timer beeps, immediately quick release the pressure. Remove vegetables with a slotted spoon. Slice the corned beef against the grain and serve with the vegetables.

Notes

Timing by weight: 2-3 lb = 75 min, 3-4 lb = 90 min, 4-5 lb = 105 min
Make it even better: Add 12 oz of beer (reduce water by same amount) for extra depth of flavor
Storage: Refrigerate separately in airtight containers for up to 4 days, or freeze the meat for up to 3 months
Leftovers: Perfect for corned beef hash, Reuben sandwiches, or corned beef and cabbage soup

Author: Crafting a Family Dinner
Prep Time: 10 minutes
Cook Time: 96 minutes (90 min for beef + 6 min for vegetables)
Category: main dish
Method: Instant Pot
Cuisine: Irish