Corned Beef and Vegetables Instant Pot
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Easy Instant Pot Corned Beef is perfect when you don't want to wait around the oven for hours on end! It's cooked to perfection every time!
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You guys! I promised you a creamy gnocchi with corned beef and zucchini recipe but first I wanted to give you a recipe to actually make the meat! This is super simple and completely hands off!
I love making instant pot recipes such as this instant pot pork tenderloin with potatoes & carrots!
You are going to want to make this time and time again!
This recipe was updated March 2022 by adding vegetables. You can still follow the video if you want to cook just corned beef!
Do you like corned beef?
Wait. Do you even like corned beef? I asked my sister this last week and she was like, NO!
I was actually kind of shocked because I can't understand why? Is it the flavor? Maybe it's too salty?
I would love to know your thoughts!
I'd though this would be fun to add to my St. Patrick's Day recipes here on the site!
How to Make Instant Pot Corned Beef?
INGREDIENTS:
- 3 cups unsalted beef broth
- 2 1/2 pounds- 3 pounds corned beef brisket with seasoning packet
- 1 small head cabbage, cut in quarters
- 2 small yellow onions
- 4 carrots
- Fresh parsley for garnish
DIRECTIONS:
- Place trivet in instant pot.
- Pour in beef broth.
- Place corned beef into instant pot. Top with seasoning packet.
- Cook on manual, high pressure for 75 minutes. Make sure valve is set to seal position.
- When timer is done turn valve to quick release. (Watch out for hot steam!)
- Remove meat, cover and set it aside.
- Leaving one cup of liquid. Add in the cabbage, carrots, and onions. Cook on manual, high pressure for 2 minutes. When timer is done turn valve to quick release. Remove veggies.
- Slice, shred or cube beef. Serve with cabbage, carrots, and onions. Garnish with juice and fresh parsley. ENJOY!
How much time does it take?
So how do you actually make this? Well I looked at other recipes online and people are cooking it for 75 minutes to up to 90 minutes in the pressure cooker. You will cook it for this long if adding vegetables to your meal.
To cook the meat itself, the first time I cooked it at 70 minutes and it was definitely falling apart as I was taking it out of my instant pot.
The second time I made it I cooked it at 65 minutes. It wasn't falling apart but it did shred pretty easily, which is what I wanted.
Could you cook it at 60 minutes? Absolutely because it was already way above the recommended cooking temperature at 65 minutes.
If you want it falling to pieces then definitely cook it long, there is no harm in that!
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Ingredients
- 3 cups unsalted beef broth
- 2 1/2 pounds- 3 pounds corned beef brisket with seasoning packet
- 1 small head cabbage, cut in quarters
- 2 small yellow onions
- 4 carrots
- Fresh parsley for garnish
Instructions
- Place trivet in instant pot.
- Pour in beef broth.
- Place corned beef into instant pot. Top with seasoning packet.
- Cook on manual, high pressure for 75 minutes. Make sure valve is set to seal position.
- When timer is done turn valve to quick release. (Watch out for hot steam!)
- Remove meat, cover and set it aside.
- Leaving one cup of liquid. Add in the cabbage, carrots, and onions. Cook on manual, high pressure for 2 minutes. When timer is done turn valve to quick release. Remove veggies.
- Slice, shred or cube beef. Serve with cabbage, carrots, and onions.
- Garnish with juice and fresh parsley. ENJOY!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 517 Total Fat: 32g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 180mg Sodium: 480mg Carbohydrates: 5g Fiber: 1g Sugar: 2g Protein: 51g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice
OTHER INSTANT POT RECIPES:
- Can't wait to try this Instant Pot Barbacoa Beef!
- Instant Pot Beef Burgundy takes a classic and cooks it much faster!
- Instant Pot Pot Roast, a must try!
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