Instant Pot corned beef and cabbage transforms traditional ingredients into a tender and flavorful pressure cooker meal. The brisket is glazed with a Dijon mustard and brown sugar crust.
Corned beef and cabbage is the traditional meal that I make for St. Patrick’s Day every year for my family. My husband Jason is half Irish, so I always look to him for the stamp of approval on how it tastes. Let’s just he gave it two BIG thumbs up, and even James my picky eater asked for seconds!
I adapted my favorite slow cooker corned beef recipe with a few flavorful tweaks. Using my Instant Pot pressure cooker, the meat turns out exceptionally tender, and the vegetables infused perfectly with the Guinness cooking liquid. You’re going to love the mustard and brown sugar crust added to the corned beef, ensuring that not a single piece is leftover!
How to Cook Corned Beef in the Instant Pot
I’ve made corned beef and cabbage in my Crock Pot and oven-baked, so I was anxious to see what kind of results I would get from the Instant Pot. I admit I was nervous that the high pressure would make the meat super tough, like the dreaded over boiled brisket I’ve had in the past. To my pleasant surprise, the texture rivaled the baked version, fork tender and juicy. Nailed it!
The beef brisket is cooked with pickling spices, onions, minced garlic, bay leaf, beef broth and Guinness draught beer. I bought a 3 1/2 pound brisket, but once I trimmed away the extra fat, it hit 2 pounds on my scale. Therefore, I recommend buying a more substantial cut and plan for it getting smaller after trimming. The thickest part of the meat was 1 1/2-inches, so if your cut of beef is thicker add on about 5 more minutes of cooking for every additional 1/2-inch.
After the corned beef is removed from the Instant Pot, the carrots, red potatoes and wedges of cabbage get added straight into the cooking liquid. All of the flavors of the meat, aromatics and beer transfer to the vegetables, which takes about 3 minutes of high-pressure cooking.
You’ve got two tasty options: 1) Devour the corned beef straight from the Instant Pot, or 2) Add a two-ingredient glaze to take the flavor to the next level. I always choose option 2, because I can’t resist a sweet and savory combination.
Coarse ground Dijon mustard and a sprinkle of brown sugar on top get a quick broil in the oven until the mustard is warm and the sugars melt and caramelize to create a crust on top. The little mustard seeds pop with each bite to add a slight tang to the sweet crust.
Slice up the corned beef and serve with cabbage, potatoes, and carrots. It’s an Irish feast that everyone will be excited to try!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How does corned beef cook so quickly in a pressure cooker?
Corned beef is a brisket cut, which is full of connective tissue that benefits from moist heat cooking to transform the tough collagen into the soft gelatin. A pressure cooker uses enclosed high-temperature steam around 229 to 250° F (109 to 121°C) depending on the setting to cook foods quicker compared to cooking at atmospheric pressure. Under pressure, the brisket cooks in about 1/3 of the time, just over an hour compared to over 3 hours on the stove top or slow cooker.
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