Instant Pot Corned Beef Recipe

Corned beef brisket: A cut of beef that has been salt-cured, often sold with a spice packet for added flavor.

Spice packet: A small packet of spices typically included with the corned beef brisket, containing a mix of seasonings like mustard seeds, coriander, and bay leaves.

Water: Used to create the cooking liquid in the Instant Pot, helping to tenderize the meat and cook the vegetables.

Onion: Adds flavor and aroma to the cooking liquid and the overall dish.

Garlic: Enhances the flavor profile with its pungent and aromatic qualities.

Cabbage: A leafy green vegetable that becomes tender and flavorful when cooked with the corned beef.

Carrots: Adds sweetness and color to the dish, complementing the savory flavors of the corned beef.

Baby potatoes: Small, tender potatoes that cook quickly and absorb the flavors of the cooking liquid.

When preparing corned beef brisket in the Instant Pot, it's essential to ensure the spice packet is evenly distributed in the water to infuse the meat with maximum flavor. For an added depth of taste, consider searing the brisket on both sides in the Instant Pot using the sauté function before adding the onion and garlic. This step caramelizes the surface, enhancing the overall flavor profile of the dish.

• corned beef brisket - Substitute with beef chuck roast: Beef chuck roast is a well-marbled cut that becomes tender when cooked slowly, similar to corned beef brisket.

• water - Substitute with beef broth: Beef broth adds more depth of flavor compared to plain water.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor than onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it will have a slightly different texture.

• cabbage - Substitute with kale: Kale holds up well to cooking and provides a similar texture and nutritional profile.

• carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter and nuttier flavor.

• baby potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile but maintain a similar texture when cooked.

• Allow the corned beef and vegetables to cool completely before storing. This helps maintain the texture and flavor.

• For refrigeration:

  • Place the corned beef in an airtight container or wrap it tightly with plastic wrap or aluminum foil.
  • Store the cabbage, carrots, and potatoes in separate airtight containers to prevent them from becoming soggy.
  • Refrigerate for up to 4 days.

• For freezing:

  • Slice the corned beef into portions for easier reheating.
  • Wrap each portion tightly in plastic wrap, then place in a freezer-safe bag or container.
  • For the vegetables, blanch them briefly in boiling water, then plunge into ice water to preserve their texture and color before freezing.
  • Store the vegetables in separate freezer-safe bags or containers.
  • Label each package with the date and contents.
  • Freeze for up to 3 months.

• Reheating:

  • For refrigerated corned beef, reheat in the oven at 300°F (150°C) until warmed through, or microwave on medium power.
  • For frozen corned beef, thaw in the refrigerator overnight before reheating.
  • Reheat vegetables in the microwave or steam them until heated through.

• Tips:

  • To prevent the corned beef from drying out during reheating, add a splash of broth or water to the container.
  • For a quick meal, combine the corned beef and vegetables in a skillet with a bit of olive oil and sauté until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the corned beef and vegetables in an oven-safe dish.
  3. Add a splash of water or broth to keep everything moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 20-25 minutes, or until everything is warmed through.

• Stovetop Method:

  1. Place the corned beef and vegetables in a large skillet or saucepan.
  2. Add a small amount of water or broth to the pan.
  3. Cover and heat over medium-low heat, stirring occasionally, until warmed through (about 10-15 minutes).

• Microwave Method:

  1. Place the corned beef and vegetables in a microwave-safe dish.
  2. Add a splash of water or broth to keep everything moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 2-3 minutes, then stir and check the temperature.
  5. Continue heating in 1-minute intervals until everything is warmed through.

• Instant Pot Method:

  1. Add 1 cup of water or broth to the Instant Pot.
  2. Place the corned beef and vegetables on a trivet inside the pot.
  3. Close the lid and set the valve to sealing.
  4. Cook on high pressure for 5 minutes.
  5. Quick release the pressure and check if everything is heated through. If not, cook for an additional 1-2 minutes.

• Instant Pot: A multi-functional electric pressure cooker used to cook the corned beef and vegetables efficiently.

• Lid: The cover for the Instant Pot that helps to seal in pressure and cook the food properly.

• Valve: A component on the Instant Pot lid that controls the release of pressure.

• Knife: Used to quarter the onion, smash the garlic, cut the cabbage into wedges, and peel and cut the carrots.

• Cutting board: A surface for safely cutting and preparing the vegetables and corned beef.

• Measuring cup: Used to measure the 4 cups of water accurately.

• Tongs: Handy for removing the corned beef and vegetables from the Instant Pot.

• Serving platter: A dish to place the sliced corned beef and cooked vegetables for serving.

• Peeler: Used to peel the carrots before cutting them into large pieces.

• Timer: Essential for keeping track of the cooking and pressure release times.

• Spatula: Useful for handling and serving the cooked vegetables.

Prep ingredients in advance: Chop the onion, smash the garlic, and cut the cabbage, carrots, and potatoes ahead of time.

Use pre-peeled vegetables: Purchase pre-peeled carrots and baby potatoes to save peeling time.

Quick release method: After the initial 15-minute natural release, use the quick release method to save time.

Simultaneous tasks: While the corned beef is cooking, prepare any side dishes or set the table.

Instant pot liner: Use an instant pot liner for easy cleanup, saving time on washing up.