Easy Corned Beef (Instant Pot)

4-6
Servings
5m
Prep Time
90m
Cook Time
1h 35m
Ready In


"So, so easy! The corned beef turns out super tender and flavorful. Just be sure to use an ale, and not a stout for the beer - because the stout is simply too overwhelming. I use St. Pauli Girl. If you want to add vegetables (cabbage, carrots, potatoes), just lift the meat out of the pot, add the veggies to the liquid in the pot, and cook under pressure for 12 minutes. Cut the carrots a little big, so they don't overcook. Keep the meat warm in the oven, covered with foil."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (548 g)
  • Calories 896.7
  • Total Fat - 64.6 g
  • Saturated Fat - 21.6 g
  • Cholesterol - 333.2 mg
  • Sodium - 3317.1 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0 g
  • Protein - 62.5 g
  • Calcium - 42.3 mg
  • Iron - 6.4 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step 1

Combine the water, beer and garlic in the Instant Pot pot. Stir slightly to combine. Place the trivet that came with your instant pot, handles up, into the pot.

Step 2

Place the brisket, fat side up, on the trivet and evenly sprinkle the spice packet over it. You may have to cut the brisket in two in order to fit it into the pot.

Step 3

Close and lock the lid, set the pot at high pressure, and set the timer for 90 minutes.

Step 4

When done, immediately release the pressure using the Quick Release method. Careful, as it will splatter! Once all the pressure has dissipated, open the lid and transfer the brisket to a baking tray, cover with foil, and let rest for 15 minutes before slicing.

Step 5

Note: if you also want to prepare vegetables, simply place the veggies in the pot after removing the brisket, Keep all the liquid! Set the time for 12 minutes. Keep the brisket warm in the oven, covered.

Tips & Variations


  • Instant Pot