This Instant Pot Corned Beef dinner is the ultimate shortcut to a tender, traditional family meal without the hours of waiting…
This recipe takes me back to my childhood, watching my dad in the kitchen… He used to make corned beef the traditional way, letting a massive pot simmer on the stove for what felt like the entire day. The house would fill with that savory, spiced aroma as the beef became tender over hours of boiling.
When I first started cooking meat for my own family, I kept things simple with a basic rump roast. But as much as I love a good Sunday roast, there is something irreplaceable about a corned beef dinner for St. Patrick’s Day. Bringing those nostalgic flavors into my own kitchen with the Instant Pot… Feels like the perfect bridge between my dad’s old-school patience and my life today.
Instant Pot Corned Beef
By using the pressure cooker, you can transform a 3-pound corned beef brisket into a melt-in-your-mouth masterpiece, with sides, in just 90 minutes.
While most recipes use plain water, I love to braise mine in apple cider! The sweetness of the cider perfectly balances the salty seasoning infusing the potatoes, carrots, and cabbage with incredible flavor. It’s a nourishing, one-pot meal that I love on gray winter days in the Treasure Valley when I want something hearty on the table fast.
My Tips & Tricks
Liquid: Don’t worry if the 1.5 cups of cider doesn’t cover the meat entirely. The Instant Pot uses the steam from that liquid to cook the beef perfectly, and the meat will release its own juices as it cooks, creating a delicious broth for your vegetables.
Slicing: Before you pick up your knife, look for the direction of the muscle fibers (the “grain”). Always slice perpendicular to these lines. If you slice with the grain, the beef will be stringy and chewy; slicing across it ensures every bite is tender and “fork-cut” soft…. A High-Quality Meat Slicing Knife will help you get those perfect, even slices of corned beef without the meat shredding or falling apart.
Perfect Cabbage: Root vegetables like potatoes and carrots can handle a longer cook time, but cabbage is delicate. If you prefer your cabbage to have some structure and a bright green color, use the staggered method: cook your roots first, then add the cabbage for the final 3–5 minutes of pressure.
Resting: Once the Instant Pot timer goes off, let the meat rest for at least 15 minutes under a tent of foil. This allows the juices to redistribute. If you slice it immediately after the pressure release, all those delicious cider juices will run out onto the board, leaving the meat dry.
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There is something so satisfying about pulling a complete, nourishing meal out of a single pot, especially when it tastes like it simmered on a wood stove all afternoon. This Instant Pot Corned Beef has become a winter staple in my kitchen, and I hope it brings that same sense of cozy comfort to your table, too.
Cooking for our families is about more than just food; it’s about the rhythms of the home and the love we put into every bowl. If you try this recipe, I’d love to hear how it turned out! Did you love the apple cider twist, or did you stick with the classic method? Leave a comment below and let’s chat.
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Instant Pot Corned Beed Dinner
Ingredients
- 2 –3 lb Corned Beef Brisket with spice packet
- 1.5 cups Apple Cider
- 4 –6 Large Carrots peeled and cut into large chunks
- 1 lb Small Potatoes Red or Yukon Gold
- 1/2 Head of Cabbage cut into thick wedges
- Optional: Extra corned beef seasoning or cracked black pepper
Instructions
Stage 1: The Brisket (60 Minutes)
- Place your corned beef brisket into the Instant Pot. Pour in the 1.5 cups of apple cider and sprinkle the seasoning packet directly over the meat. Lock the lid and set to High Pressure for 60 minutes. When the timer beeps, do a Quick Release of the steam.
2: The Root Vegetables (25 Minutes)
- Open the lid and add your potatoes and carrots into the liquid around the beef. (If you want a little extra flavor, sprinkle a pinch more seasoning over the veggies). Lock the lid again and cook on High Pressure for 25 minutes. When finished, perform another Quick Release.
Stage 3: The Cabbage Finish (5 Minutes)
- Finally, place your cabbage wedges on top of the meat and vegetables. Lock the lid one last time and cook on High Pressure for 5 minutes. Once the timer goes off, do a final Quick Release.
- To Serve: Remove the brisket and let it rest on a cutting board for 10 minutes before slicing. Always slice across the grain for the most tender bite. Serve on a large platter surrounded by your perfectly cooked cider-infused vegetables.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Dixie
This is such a yummy and easy way to make corned beef! Simple and delicious!