Instant Pot Tender Corned Beef

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Perfectly cooked corned beef cooks up in minutes with Irish mashed potatoes and shredded cabbage for a St. Patty’s Day celebration, making this Instant Pot Tender Corned Beef.

Slabs of tender corned beef with potatoes and cabbage.

Instant Pot Tender Corned Beef Recipe 

Juicy, flavorful, and made right in your electric pressure cooker in minutes, your family will really enjoy this traditional St. Patrick’s Day meal.

Now you can have falling-apart tender and juicy corned beef in just minutes, thanks to your electric pressure cooker.

If you’ve ever had tough and chewy corned beef that has the flavor of old shoe leather, you’re probably not a fan.

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And maybe you just don’t like the boring boiled cabbage that usually accompanies it?

This recipe will change your mind.  It includes a flavorful sauteed cabbage with bacon and Irish potatoes (also known as Colcannon).

Plus a very tasty apricot glaze over tender slices of corned beef.

Leftovers reheat well and you can enjoy them in grilled sandwiches, potato soup, scrambled eggs, or potato hash.

All the ingredients needed for making corned beef in the Instant Pot.

Instant Pot Corned Beef recipe ingredients

  • Corned beef: This brisket is packaged and cured in a salt brine. You have two options when purchasing corned beef: a flat cut or a point cut. I like the flat cut. Corned beef is most readily available just previous to St. Patrick’s Day.
  • Water: I also like to use beer for cooking corned beef.

For the Apricot Glaze

  • Apricot jam: You can substitute peach jam or even plum jam in this glaze.
  • Bourbon: Any type of bourbon or whiskey is fine – choose something you enjoy drinking.
  • Spicy brown mustard: Substitute any type of mustard, such as Dijon, jalapeno, or whatever you prefer. Just plain mustard works great too.
  • Horseradish: This is grated horseradish. It is found refrigerated near the meat counter at your grocer. It is not the cream-style that’s located in the condiment aisle.

For the Irish Potatoes

  • Yukon Gold potatoes: No need to peel them.
  • Chicken or vegetable broth
  • Sour cream and heavy cream
  • Egg
  • Prepared horseradish
  • Bacon and green cabbage (toppings)
Slabs of tender corned beef on a bed of Irish mashed potatoes with cabbage.

Recipe tips

  • Be sure to utilize the Instant Pot natural pressure release when cooking corned beef brisket in this recipe.  This is when the protein fibers of the meat can rest and relax so it’s nice and tender.
  • You can purchase extra and freeze it to cook later once St. Patrick’s Day has passed. It freezes well and is a delicious meal any time of year.
  • Some cooks prefer to use an electric knife when slicing corned beef brisket.
A fully sliced corned beef brisket.

How to make Instant Pot Corned Beef

Removed the corned beef brisket from the packaging and rinse very well.

Add 1 cup water to the Instant Pot; place the rinsed corned beef brisket into the pot.

If there’s a spice packet included within the corned beef packaging, add that to the Instant Pot as well.

I usually cook my corned beef with the fat-side up in the Instant Pot, but it doesn’t really matter.

Cover the Instant Pot, locking the lid into place, making sure the valve is set to the sealing position. 

Use the manual button and choose high pressure for 60 minutes.

This is 20 minutes per pound if you are using a 3 lb. corned beef brisket.

Bring the Instant Pot to full pressure.

When the timer sounds, use a nice, long natural release.

This lets the pressure in the Instant Pot come down naturally on it’s own. 

This step is absolutely key for a tender and juicy corned beef brisket. So trust the process and don’t rush it, please!

Once all the pressure has naturally released from the Instant Pot, carefully remove the lid.

Use a fork to check the tenderness of the brisket. 

If the fork inserts easily into the corned beef and the meat begins to fall apart when you twist the fork, the meat is ready to eat.

If you insert the fork into the corned beef and it meets resistance, it needs to cook longer. 

Lock the Instant Pot lid into place, and make sure the valve is in the sealing position. 

Use the manual button and choose high pressure for 20 more minutes.

This will bring the Instant Pot to full pressure once again.

When the timer sounds, again use a second natural release.

This will allow the corned beef to rest and relax as the pressure comes down on its own. 

Once all the pressure is removed, unlock the lid and test the corned beef with the fork once more. 

In all likelihood, the corned beef will be perfectly tender and ready to go.

Don’t worry if the corned beef doesn’t look to appetizing at this point! It’s been doing a lot of work in the Instant Pot.

A corned beef brisket after cooking under pressure in the Instant Pot.

Carefully remove the corned beef to a large cutting board. 

Trim any excess fat.

Then use a sharp carving knife to slice the corned beef across the grain into nice, fat slabs of beef.

If desired, you can cool the cooked corned beef and chill it, then slice it later once it’s chilled. 

This will makes slicing the corned beef into perfect slices much easier.

Warm corned beef does have a tendency to fall apart when slicing it.

A corned beef brisket that's partially sliced.

Prepare the Apricot Glaze

In a small sauce pan over low heat, place the jam, bourbon, mustard and horseradish.

Simmer until thickened and bubbly, whisking until smooth.

Prepare the Irish Potatoes

Place the broth and potatoes into the Instant Pot.

Cover the Instant Pot, locking the lid into place, making sure the valve is set to the sealing position.

Use the manual button to choose High Pressure for 7 minutes, bringing the Instant Pot to full pressure.

When the timer sounds, perform a quick release to immediately remove all pressure from the Instant Pot.

Yukon Gold potatoes ready to be cooked in the Instant Pot.

Place the potatoes in a large Dutch oven and cover with broth.

Over medium high heat, bring the broth to a boil, then reduce the heat to medium and simmer the potatoes until fork-tender, approx. 20-25 minutes.

Meanwhile, as the potatoes are cooking, place a skillet over medium heat.

Add the chopped bacon, cooking until browned and crispy; remove to a paper towel-lined plate and reserve.

In the bacon drippings in the skillet, cook the cabbage over medium to medium-high heat until softened and golden brown.

Drain the potatoes very well, then use your favorite potato masher (or an electric mixer) to cream the potatoes.

Add the sour cream, beaten egg, horseradish, and a splash of cream to the mashed potatoes, combining well, adding more cream as needed to get the potatoes to a nice, creamy consistency.

Season to taste with salt and pepper.

To serve, place the potatoes onto each plate, top with the cooked cabbage and bacon.

Add the slices of corned beef alongside.

Drizzle with the prepared apricot glaze. Enjoy at once!

A beautiful corned beef dinner ready to be enjoyed.

Is corned beef a brisket?

Yes, corned beef is brisket.

It was definitely not created to be served as a BOILED dinner and that’s where corned beef can become a very bad eating experience. 

Corned beef deserves to be served and respected as the beautiful cut that it is….BRISKET.

And, because brisket is taken from the cow’s front section, it gets a lot of use (also making it very flavorful) and is therefore pretty lean. 

Cooking corned beef in your Instant Pot under pressure yields the nice, tender corned beef we long for.

Why is it called corned beef?

It’s called “Corned” Beef because corned beef brisket comes packed in a brine solution that is made with salt.

Back in the day, all salt was in the form of a small kernel, also known as a “corn.”

Which Corned Beef Should I Buy?

I recommend that you purchase the corned beef with the label that reads “flat.” It’s less fatty than the cut called the point and it slices very nicely.

You have 3 options, a corned beef flat, a corned beef point, or a whole corned beef…which is both the flat AND the point all in one big brisket.

Look for corned beef that is deep red in color with a nice marbling of fat within the muscle.

Cooked corned beef brisket that has been shredded instead of sliced.

If you are planning to shred your corned beef after it’s cooked, then you may want to purchase a point of corned beef. 

Due to the higher fat content, a point of corned beef seems to shred a lot more easily than a flat of corned beef.

Should you rinse the corned beef when you remove it from the packaging?

Every cook has their own opinion on that. I usually just give my corned beef a quick rinse when I remove it from the brine.

Toss any remaining brine down the drain.

What is that little package of spices inside the corned beef packaging for? 

For added flavor, include that packet of spices in the liquid that you’ll be cooking your corned beef in.

The spices in the packet are typically mustard seeds and crushed bay leaves.

A bite of tender corned beef on a fork.

Why did my corned beef shrink so much during the cooking process?

Don’t worry, you didn’t do anything wrong.

This can happen when we are cooking any cut of meat, actually.  This is why it’s important to invest in good quality beef. 

Cheaper cuts shrink more during cooking.

As long as your corned beef is still nicely fork-tender, it’s okay if it’s smaller in size.  It will still be delicious!

A big bite of tender and juicy Instant Pot corned beef.

How can I use leftover cooked corned beef?

Leftover corned beef is the best; it just gets more and more flavorful. You can use it to make corned beef fritters, and Irish egg rolls.

Other easy meat recipes

Easy Grilled Corned Beef and Cabbage is always fun to make in good weather.

Bottom round beef roast is economical and cooks low and slow until tender and juicy.

This is my favorite recipe and cooking tips for making a juicy ham in a roaster oven, dripping with caramelized pineapple glaze. This centerpiece ham is an easy dinner that will make you look like a kitchen superstar.

Here’s the roast that’s likely the best dinnertime value in the entire meat case! Bottom round beef roast is an economical cut of beef that simmers low and slow until it’s fall-apart tender and juicy.

Tender slices of corned beef with apricot glaze.

Instant Pot Tender Corned Beef

Chef Alli
Perfectly cooked corned beef cooks up in minutes with mashed potatoes and shredded cabbage for a St. Patty's Day celebration making this Instant Pot Tender Corned Beef.
Servings: 8 servings
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes

Ingredients
 

For the Corned Beef

  • 3 lb. corned beef brisket flat may substitute a corned beef point, if desired
  • 1 cup water or beer

For the Apricot Glaze

  • 1 cup apricot jam
  • 1-2 Tbs. bourbon
  • 1-2 Tbs. spicy brown mustard
  • 1-2 tsp. prepared horseradish or to taste

For the Irish Potatoes

  • 6 large Yukon Gold potatoes, halved or quartered no need to peel
  • 1/2 cup chicken or vegetable broth
  • ½ cup sour cream
  • 1 large egg, beaten
  • 1-2 tsp. prepared horseradish or more to taste
  • good splash of heavy cream
  • kosher salt and freshly ground black pepper, to taste
  • 3-4 cups finely shredded green cabbage optional
  • 3-4 strips bacon, chopped optional

Instructions
 

Prepare the Corned Beef

  • Removed the corned beef brisket from the packaging and rinse very well. Add 1 cup water to the Instant Pot followed by the corned beef. If there's a spice packet included within the corned beef packaging, you can add that to the Instant Pot as well.
  • Cover the Instant Pot, locking the lid into place, making sure the valve is set to the sealing position. Use the manual button to choose High Pressure for 60 minutes (20 minutes of cooking time per pound of corned beef brisket), bringing the Instant Pot to full pressure. **If your corned beef is larger or smaller, you can adjust the cooking time accordingly.
  • When the timer sounds, use a nice, long natural release to let pressure in the Instant Pot come down naturally on it's own. This step is absolutely key for a tender and wonderful corned beef brisket, so please don't rush the process.
  • Once all the pressure has naturally released from the Instant Pot, carefully remove the lid and use a fork to check the tenderness of the brisket.  If the fork inserts easily into the corned beef and the meat begins to fall apart when you twist the fork, the meat is ready to eat.
  • If you insert the fork into the corned beef and it meets resistance, this means the corned beef needs to cook longer.  Lock the Instant Pot lid into place, making sure the valve is set to the sealing position.  Use the manual button and choose high pressure for 20 more minutes, bringing the Instant Pot to full pressure once again.
  • When the timer sounds, again use a second natural release to allow the corned beef to rest and relax as the pressure comes down on its own.  Once all the pressure is removed, unlock the lid and test the corned beef with the fork once more.  In all likelihood, the corned beef will be perfectly tender and ready to go. **Don't worry if the corned beef doesn't look to appetizing at this point! It's been doing a lot of work in the Instant Pot.
  • Carefully remove the corned beef to a large cutting board.  Trim any excess fat, then use a sharp carving knife to slice the corned beef across the grain into nice, fat slices.

Prepare the Apricot Glaze

  • In a small sauce pan over low heat, combine the jam, bourbon, mustard and horseradish until smooth; simmer until thickened slightly, then reserve and keep warm.

Prepare the Irish Potatoes

  • Instant Pot: Place the broth and potatoes into the Instant Pot. Cover the Instant Pot, locking the lid into place, making sure the valve is set to the sealing position. Use the manual button to choose High Pressure for 7 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to immediately remove all pressure from the Instant Pot.
  • Stove Top: Place the potatoes in a large Dutch oven and cover with broth. Over medium high heat, bring the broth to a boil, then reduce the heat to medium and simmer the potatoes until fork-tender, approx. 20-25 minutes.
  • Meanwhile, as the potatoes are cooking, place a skillet over medium heat. Add the chopped bacon, cooking until browned and crispy; remove to a paper towel-lined plate and reserve.
  • In the bacon drippings in the skillet, cook the cabbage over medium to medium-high heat until softened and golden brown.
  • Drain the potatoes very well, then use your favorite potato masher (or an electric mixer) to cream the potatoes. Add the sour cream, beaten egg, horseradish, and a splash of cream to the mashed potatoes, combining well, adding more cream as needed to get the potatoes to a nice, creamy consistency. Season to taste with salt and pepper.

To Serve

  • To serve, place the potatoes onto each plate, top with the cooked cabbage and bacon; add the slices of corned beef; drizzle with the prepared apricot glaze. Enjoy at once!

Notes

www.ChefAlli.com 

Nutrition

Calories: 590kcalCarbohydrates: 44gProtein: 30gFat: 32gSaturated Fat: 11gCholesterol: 125mgSodium: 2255mgPotassium: 1154mgFiber: 4gSugar: 16gVitamin A: 237IUVitamin C: 84mgCalcium: 63mgIron: 4mg
Tried this recipe?Let us know how it was!

Celebrate St. Patty's Day with Tender Corned Beef and Irish Potatoes - it's juicy, flavorful, and made right in your Instant Pot.

Apricot glaze ingredients in a sauce pan.

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