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I could eat corned beef all day, every day, which is why Saint Patrick’s Day is one of my favorite holidays.

 

I’ve baked it, boiled the hell out of it, and cooked it in our slow cooker.

 

I’ve been patiently waiting for it to go on sale so I could make it in the Instant Pot my sister bought us for Christmas.

I love my Instant Pot. As a working mom, the ease and time my Instant Pot saves me is priceless. I have more time to blog, read, and make money. I’ll save my review for another post because it’s just that good.

 

 

Out of all of the corned beef I’ve ever had in my whole life this was the MOST TENDER, FLAVORFUL corned beef ever.

 

It was so good I actually wanted to slap someone.

Let’s cut the fat and get to the meat (pun intended) of this Instant Pot corned beef recipe.

 

 

Start by taking a 3 to 4 pound corned beef and rinsing it off with cold water. Place it into your Instant Pot with the fat side up.

You can cut the fat off after it’s cooked if you want, but I would leave it on for now because I think it adds to the flavor.



Add in one medium onion cut into quarters, 3 crushed cloves of garlic, 2 minced cloves of garlic, the seasoning packet that came with your corned beef, and 4 cups of water to your Instant Pot.

 

Make sure you put these ingredients directly into the water instead of having them sit on top of the corned beef. I did this for picture taking reasons, but then I forgot to push them into the water.

 

The corned beef came out AMAZING so it shouldn’t matter.

 

 

In the past when I’ve boiled my corned beef I do a bottle of beer and water, which I’ll have to try when I make this again probably next week 😉

 

Close your Instant Pot and set it to pressure cook on high for 1 hour and 10 minutes. When your corned beef let the pressure release naturally.

 

While your corned beef is cooking chop up about 6 medium sized carrots into 2 inch pieces. Peel and chop 5 potatoes into similar sized pieces. Chop up your cabbage into wedges.

 

 

I didn’t add cabbage to the Instant Pot this time because my husband said he didn’t see any at the supermarket.

 

I thought this was so weird because around St. Patrick’s Day our supermarket usually has a giant pallet of cabbages. I guess everyone stocked up on milk, eggs, and cabbage for the impending Nor’easter we were supposed to have.

 

 

 

Take the cooked corned beef out of the Instant Pot and put it in a bowl with some of the cooking liquid. Strain out the onion and garlic pieces as best you can. It doesn’t have to be perfect.

 

In the remaining cooking liquid add in your chopped carrots, potatoes, and cabbage wedges to the Instant Pot.

 

Cook the vegetables for 10 minutes on high pressure.



Once slightly cooled slice the corned beef against the grain to the thickness of your liking. I try to slice it thinner so it lasts longer. It didn’t help this time.

 

As I was slicing through every piece I could see the juices just pouring out of the meat it was so tender and moist.

 

 

In less than an hour and a half the flavor that the Instant Pot is able to cram into the corned beef is unbelievable.

You can really taste the seasonings from the spice packet.

 

The Instant Pot corned beef was so good I had to hide some from my husband so I could bring leftovers to work the next day. Reheated in the microwave it was just as tender as the day before.

 

From now on this will the the ONLY way I’ll cook corned beef ever again. About 1/3 of the time, the cheapest way to cook it, and the most delicious.

 

Tip: Corned beef is on the salty side because it is brined. If you like your corned beef less salty let it sit in cold water for 10-15 minutes, then drain.

INSTANT POT CORNED BEEF RECIPE

INGREDIENTS

3 to 4 pound corned beef

4 cups water

1 medium onion, quartered

3 cloves garlic, crushed

2 cloves garlic, minced

1 seasoning packet

6 medium sized carrots, chopped

5 potatoes, chopped

1/2 head of cabbage

 

1) Rinse the corned beef and place fat side up into the Instant Pot with the water, onion, garlic, and seasoning packet. Set your Instant Pot to cook on high pressure for 1 hour and 10 minutes. Let the pressure release naturally.

2) Chop the carrots and onions into 2 inch pieces. Cut the cabbage into wedges.

3) Transfer the cooked corned beef from the Instant Pot to a bowl with a little bit of the cooking liquid. Strain out the onion and garlic.

4) In the remaining cooking liquid, add in the vegetables to the Instant Pot. Set to cook on high pressure for 10 minutes.

5) Slice the slightly cooled corned beef against the grain. Serve over the cooked vegetables.

 

I hope you enjoy this St. Patrick’s Day meal, but if you’re like me you’ll be enjoying it for a few more weeks after that 🙂