How to Cook Corned Beef in the Instant Pot
Corned beef is always a staple in our house for St. Patrick’s Day! One of our favorite ways to make it is in the instant pot. It comes out so juicy and perfect every time!
The vegetables will be cooked second, not in the same one as the meat.
Make sure to dip your corned beef into horseradish cream sauce on the side!
This deliciously seasoned roast is made in the Instant Pot for a quick meal. Seasoned with spices, beer, ginger ale and Worcestershire sauce and served with vegetables.
What do I need to get started?
- Instant Pot – (link)
- Instant pot trivet – this is the metal rack that come with the instant pot. Perfect for lifting meat out of the pot.
- Corned Beef Roast – this roast comes with a perfect package of spices that you will need for cooking this recipe.
- Garlic – this recipe calls for 4 cloves, you can add more if you want
- Red and white potatoes – you can use any you choose
- Cabbage – this is a must with corned beef.
- Carrots – add as many as you want
- Onion – yellow or white is fine
- Guinness Beer – I find this to be a nice beer for this recipe, you can use whichever kind you want. It might alter the flavor a bit. Or you can replace with beef broth
- Ginger Ale – used to flavor and cook the meat
- Worcestershire Sauce – delicious for flavoring the beef
- Bay leaves – for flavoring
- Whole grain mustard – this is a wonderful addition once the meat has cooked, but it is optional
- Mayonnaise – to give flavor and creaminess to the horseradish sauce
- Sour cream – for the sauce
- White wine vinegar – you can use apple cider vinegar if you prefer
- Prepared horseradish – this comes in a small jar. Make sure it is not the horseradish sauce.
- Dijon mustard
- Dill – this works well with the horseradish, but is optional
How do I store leftovers?
- Place leftovers in an airtight container in the refrigerator for up to 5 days.
- Leftovers may also be frozen for up to 2 months.
Instant Pot Corned Beef and Cabbage
- 2.5 – 3 pound corned beef with spice packet
- 4 garlic cloves minced
- 1 large onion quartered
- 2 Bay leaves
- 1 cup Ginger Ale
- 1 14.6 ounce can Guinness beer
- ¼ cup worcestershire sauce
- 4 large carrots
- 1 ½ pounds red and white potatoes
- 1 small or medium cabbage cut into wedges
- 2 Tablespoons whole grain mustard optional
- Place the trivet in the 6 qt. instant pot and place the sliced onions, bay leaves and garlic in the pot.
- Place the meat on the onions and sprinkle with the spice packet.
- Pour the ginger ale, worcestershire sauce, and beer into the pot, careful not to “wash” the spices off the meat.
- Seal the meat in the instant pot and set on high for 85 minutes.
- When the meat is finished, do a quick release. Remove the meat and keep someplace where it will stay warm.
- Strain 1 cup of the broth and throw out the spices and onions.
- Place the potatoes, carrots and cabbage in the pot, pour the broth over the vegetables.
- Seal the pot and set on high for 4 minutes.
- Quick release when time has finished.
- Remove vegetables and place on a plate with the meat. Garnish the meat with whole grain mustard and parsley.
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