How to Pressure Cook Corned Beef in an Instant Pot

You may wonder how to pressure cook corned beef in an Instant Pot. I think by pressure cooking a corned beef you can prepare a very tender corned beef quickly and easily.

Slices of corned beef brisket on a sandwich.

Every year for St. Patricks Day, I make corned beef. Later this corned beef turns into olivier salad. There are many ways to prepare corned beef. In fact, there are 13 ways to prepare corned beef.

I recently tried to pressure cook corned beef in an Instant Pot, I have to tell you it was very tender and completely delicious.

Corned beef can be difficult to prepare. Corned beef is made from brisket which is naturally a tough piece of meat. It is important to cook it low and slow which is the most common cooking method.

To keep it from being tough, you can also cook it with high pressure. If you pressure cook corned beef, it breaks down the connective tissue which makes the beef tough. Plus it significantly reduces the amount of cooking time. Having tender, flavorful corned beef in less time is a good thing!

What I really like about cooking the beef in the Instant Pot, is that it is very easy to do, and the results are a very tender corned beef. You can cook it in beef broth, water, or beer – it’s your choice. I have done each way, and I have liked all of those ways.

Slices of corned beef

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With this corned beef brisket, you could serve a simple horseradish cream sauce. See the recipe below.

If you have any leftover corned beef brisket the next day, make a corned beef breakfast sandwich!

If you have not tried the Instant Pot, I highly recommend them. They can saute, steam, make porridge, yogurt, pressure cook, and slow cook.

Looking for great Instant Pot recipes? Be sure to check these out!

Popular Beef Recipes

And there’s more! Take a look at the best Instant Pot recipes and easy beef recipes.

Slices of corned beef brisket on a sandwich.

How to Pressure Cook Corned Beef in an Instant Pot

You have never had a corned beef so tender.
4.5 from 2 votes
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Course: Main Course
Cuisine: Irish
Keyword: Instant Pot Recipes, Keto, Low Carb
Servings: 12
Calories: 411kcal

Ingredients

  • 5 pounds corned beef
  • 1 3/4 cup water beef broth or flat beer can be used
  • 1 cup sour cream
  • 1 tablespoon horseradish

Instructions

  • Place corned beef into instant pot, add seasoning packet, and liquid. Close the lid and set on the meat setting for 90 minutes. When the active time has finished, allow the pot to do a natural release. If desired make the horseradish cream sauce by combining the 1 cup sour cream and 1 tablespoon of horseradish by stirring together.

Nutrition

Calories: 411kcal | Carbohydrates: 0g | Protein: 28g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 112mg | Sodium: 2322mg | Potassium: 591mg | Fiber: 0g | Sugar: 0g | Vitamin A: 120IU | Vitamin C: 51.5mg | Calcium: 35mg | Iron: 3.2mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Ruth Vrbac

    I own a 10 quart pressure cooker different brand its awesome. Question is how long to cook 10 pounds corned beef? They all work the same just need time for 10 pound

    • Stephanie

      They are dependent upon the time under pressure, not necessarily the time of pressurization. If you have meat setting, you should use that. It will take longer go get to pressure, but then the cook time should be the same.

  2. Marg

    i tried hard boiled eggs for the first time in my Instant Pot. I followed directions, 1 cup water, used my trivet and put 8 eggs in. Put it on for 7 min, pressure release for 5min. Removed them and placed in an ice water bath. After I coloured them and had one later, the yolk had a huge ring of the olive green color around it. I threw them all in the garbage and was not impressed. Everything else I have made has been excellent!

    • Stephanie Manley

      I am just curious here, what size of eggs did you use? I typically buy large or extra large eggs. I think my recipe is for 7 minutes of pressure, then a quick release. Your eggs were overcooked. I think it works, but the problem was waiting 5 minutes to release.

      I promise it does work well.

      • Terri Schrader

        5 stars
        I use low pressure for 5 minutes. 7 Large or extra large eggs. 1 cup of water. I use natural release but am sure to open the pot as soon as the button drops. Mine are always perfect!

    • Vic

      TOO LONG!! I cup of water, 5 minutes cook, (on rack or steamer basket), 5 minutes release, cool water bath. Shells peel off in one piece, I PROMISE you!!

      • Patty

        I call my recipe 5-5-5. Under pressure for 5 minutes, 5 minutes on off (then quick release), then 5 minutes in an ice bath. If your eggs are very large and you find the center of yolk is a bit “under” cooked, next time experiment with adding a minute to the release time (5-6-5) to see if you like the results better. It is important to not leave eggs in the ice bath beyond 5 minutes as it tends to make the egg whites rubbeey. Shells slide off quite easily!

    • Nathan

      I make boiled eggs in my instapot with no problems. Six minutes time, six minutes release, cold water. No problem, no green, or grey. Some may want to use the 7/7/cold time.

    • Roxanne Strouf

      I always cook my eggs in my pressure cooker but my cooks perfect at 4 min. No olive ring and they peal great.

    • Diane

      The seasoning packet contains pickling spices. I never use the packet it goes into the garbage. I use “fresh” pickling spices that are sold in your grocery store is the spice section. No preference in brands. Use a small amount poured into your cupped palm. If you don’t want to buy a jar then the packet is fine. I do it the way my mother taught me.

      • Dale Ogan

        I Use fresh pickling spices also but put them in cheese cloth and tie with string so the spices don’t get all over the brisket .

  3. Linda Vadnais

    Just wondering how long is the natural release and how long does it need to sit after you take it out to start cutting it up? Thank you!

    • Stephanie

      I think the natural release is about 15 minutes or so. I have not let the meat rest when I have sliced it. It is cooking in liquid, so I wasn’t certain that I needed to allow the juices to work though the meat.

  4. BartM

    Just started my 3.5lb corned beef set on manual high pressure for 80 minutes since it was smaller than the 5-7lb noted in your recipe. You likely won’t see this in the next 80 minutes but if you do feel free to reply with any suggestions. Thank you!

    • Schmaltz

      My instant pot arriving today and I’ve already got my corned beef ready to throw in. So excited. I did figure out that the reason one of my corned beef’s was tough from a prior pressure cooker (XL – piece of garbage with terrible inside TOTAL STICK inner pot) – that if you manually release the pressure, the meat will come out tough (if filipino, that’s prounounced “tupf” – lol). Seriously. the natural release is super important and worth the extra wait as the meat is then extra tender. I eat half for sandwiches and the other half is chopped up with potatoes that have been baked, sauteed some onions and have the best hash ever.

  5. Mike Julian

    I do perfect rice. Coat the bottom of the pot with olive oil or other oil, add rice (each pound of rice gets 1 cup of water). If you wish, you can also saute garlic and onions, even crushed birds nest pasta if you wish, prior to adding the rice. Add just a small amount of salt in the palm of your hand (1/2 – 1 tsp at most), then set the rice setting and let it go. I’m a field engineer and this has become my favorite cooker when I am on the road. The recipes are fast and wonderful.

  6. Michael Pringle

    Until now I had never heard of an “Instant “Pot” pressure cook. I have a Pressure Cooker Pro and have used it with great results. I will not have to use it for Corned Beef. Thank you. Do you cook cabbage or do you boil it along with potatoes for your corned beef?

    • Stephanie

      The instant pot is a brand of pressure cookers, they do more, like they slow cook, saute, can act as a steamer, and they can make yogurt. I do not cook the potatoes/cabbage in the pressure cooker with the beef. I think it would turn the vegetables to mush. You could do them after and use some of the liquid left over from the beef cooking to add additional flavor. I would try for 5 minutes on high heat with a natural release of pressure to cook the potatoes, again I would do this after I cooked the beef.

      • gridflash

        After years of fiddling with a Cuisinart I finally bought an Instant Pot… something I should have done in the first place. Stainless steel pots are a lot better than Teflon. And the Instant Pot cooks at a higher pressure. Amazon has over 6500 4.5 star reviews for a reason.

      • Stephanie

        I completely agree with you on the Cuisinart, I gave my old one to a Co-Worker. I kept reading the reviews, and I fell in love. I am not a fan of Teflon either.

      • Rene

        I purchased the large pressure pot can I cook more then 1 corned beef at a time and if so how much more time do I add

  7. Susan

    Stephanie, more Instant Pot recipes, please. I have one and I’ve used it for rice and various stews, but I need more.As you know, the recipe book that comes with it is pretty lame.

  8. Baltisraul

    I have never heard of Instant pot but now I want one. We got away from boiling corned beef quite awhile back and now braise them low and slow @ 220 degrees until the internal temp reaches about 195 degrees internal. There is nothing like a good corned beef meal or Reuben sammie. The only conflict in our home is, my Reuben has Russian Dressing and the rest of the family must have 1000 Island Dressing. What could they be thinking???

    • Stephanie @CopyKat.com

      I love this Instant Pot. I cook rice in there all of the time. I think it only suffers from bad marketing. It is an appliance that doesn’t come from a major company so it doesn’t have the money behind it others have. Love this pot. I personally would go for the Russian Dressing too!

      • Baltisraul

        I’m bowing up your response about Russian Dressing and putting it on the fridge!! A stamp of approval from a real pro. Do you think it is to subtle?
        Going to research the Instant Pot today!

      • Bonnie A.

        I have a friend who has teen kids and recently started teaching in a city 45 mins from home. She told me that her pressure cooker has made her life so much easier. I researched and the number one pressure cooker is Instant Pot, for 2016, go figure…I can’t wait for someone to put all their favorite Instatnt Pot pressure cooker recipes together and share them. I just got my Instant Pot from Amazon 🙂 I will be using it as soon as I find a really easy recipe to use haha!

      • Margaret

        Start by hard boiling eggs….add as many eggs as you want…up to 10 or less. Add 1 cup of water. Turn to manual, then cook for 7 minutes. Depressureize and put eggs to cool in fridge when not so hot. You will be amazed how easy the shell comes off. A perfect egg and delicious!!!????????

      • Joseph

        I don’t find the Instapot to make rice as well as a rice cooker, a little too mushy for me. But then I experimented and found that browning the rice in a little avocado oil (or other oil of your choice) first before you cook it in the Instapot improves both the flavor and texture immensely. If you don’t mind butter, caramelize the rice in that (on the Saute setting) and you will be delighted with the results. Just make sure you stir constantly while heating it and remove the inner pot as soon as the rice browns.

        The Instapot is made by a canadian company and is pretty popular in Canada. I have had mine for a number of years and find it indispensable.

      • Beth S.

        You can make perfect rice in any pressure cooker. Tablespoon butter, melted. Add one cup rice and stir to coat. I also add salt at this point. Add 1 1/2 cups water and place the lid on. On the stove top, bring to high steam, reduce heat until it’s just keeping the steam and cook for 3 minutes. Turn off the heat, let sit for 7 minutes then quick release. Perfect rice, every time. In an electric pressure cooker, same steps with the butter, rice and water – set to cook 3 min on high. Let sit 7 minutes and quick release. I’ve made it in both and it turns out perfectly every time.

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