Instant Pot Corned Beef is perfect for St. Patrick's Day, made with tender corned beef brisket, carrots, potatoes, and cabbage pressure cooked until tender, ready in 2 hours!
Place the trivet in the instant pot, and set the corned beef brisket on top. Empty the seasoning packet that comes with the corned beef on top of the meat, spreading evenly.
Pour the beef broth over the beef. Place the lid on the instant pot and lock it into place. Flip the steam valve into the sealed position. Set the instant pot on High Pressure for 80 minutes.
When time is up, let the pot naturally release for 10 minutes, then quick release the steam valve.
When the pressure is completely released, open the pot and remove the brisket and set aside to rest. Leave the remaining cooking liquid in the pot.
Place the potatoes, onion, carrots, and cabbage into the instant pot. Place the lid back on the pot, lock it in place, and seal the steam valve. Set for 5 minutes on High Pressure.
When time is up, quick release the steam valve. When the pressure is completely released, remove the lid and transfer the vegetables to a platter with the corned beef and serve.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate in an airtight container for 3-4 days.Freeze for 2-3 months in a freezer-safe container. Cooking Tips
Slice meat against the grain to ensure that each piece of meat has the best texture.
Don't add the vegetables with the beef, or they will over-cook and be mushy.
While the corned beef is resting, tent with foil to keep the meat warm while the vegetables cook.