Instant Pot Corned Beef: The Best Tender and Juicy Version in Just 90 Minutes

Why I Love This Insta Pot Corned Beef Recipe

There’s a lot to love here. First, this method is reliable. Whether your brisket is flat-cut or point, it comes out fork-tender every time. Second, it’s quick—you’re looking at about 2 hours total, including pressure build-up and release. Traditional stovetop corned beef can take twice that. Third, it’s versatile. You can add potatoes and cabbage, or save the meat for Reuben sandwiches, hash, or even Irish tacos.

More reasons I keep coming back to this recipe:

1. No need to babysit the pot.
2. Flavorful thanks to savory broth, garlic, and onion.
3. Works for holiday meals or regular weeknight dinners.
4. Great for meal prep—leftovers reheat beautifully.

If you’re also looking for other easy weeknight hits, try my Express Chickpea Curry or a cozy Cowboy Casserole to round out your pressure-cooking rotation.

Step-by-Step Instructions for Perfect Instant Pot Corned Beef

Prep Your Ingredients First

This Instant Pot Corned Beef recipe starts with a few simple staples and delivers restaurant-quality flavor. For best results, use a 4-pound corned beef brisket—flat cut if you want clean slices, or point cut for ultra-tender texture. Either works beautifully in the pressure cooker.

You’ll need:

1. 4 lb corned beef brisket (flat or point cut)
2. 1½ cups water
3. 1 medium onion, sliced
4. 5 garlic cloves, smashed
5. 1 (12 oz) cup of beef broth or apple cider (for rich, flavorful cooking liquid)
6. Optional: pickling spices or the included spice packet

Pro Tip: No spice packet? No problem. A quick homemade mix of mustard seeds, peppercorns, coriander, and bay leaves adds bold flavor to your Insta Pot Corned Beef. While you’re at it, keep this Express Teriyaki Chicken bookmarked—it’s another fast dinner favorite from my kitchen.

Cook Your Corned Beef Like a Pro

1. Rinse the Meat: Rinse the brisket under cold water to remove excess brine. This step prevents the dish from being too salty, which is key to nailing the perfect Instant Pot Corned Beef.
2. Set It Up: Pour 1½ cups of water into your Instant Pot. Place the trivet or rack inside, then lay the brisket on top. Scatter the sliced onion and garlic over the meat.
3. Add Flavor: Pour the beef broth (or apple cider) over everything, then sprinkle with the spice mix or packet. This savory broth creates the signature flavor of pressure-cooked corned beef.
4. Seal & Cook: Lock the lid, set the valve to Sealing, and cook on High Pressure for 90 minutes. It takes about 15 minutes to build pressure.
5. Release: Allow a 10-minute natural release, then finish with a quick release.
6. Check Texture: Your Insta Pot Corned Beef should be fork-tender. If it’s still tough, re-seal and cook an extra 5–10 minutes.

Bonus: Cooking the Veggies

Vegetables like potatoes, cabbage, and carrots turn mushy if cooked with the meat. Instead, remove the brisket when done and add the chopped veggies to the flavorful broth. Pressure cook for 3–5 minutes, then quick release.

Serve your Instant Pot Corned Beef with the warm veggies, a spoonful of broth, and a smear of Dijon mustard. For more comfort classics, try my Longhorn Parmesan Crusted Chicken next!

My Favorite Way to Serve Instant Pot Corned Beef

After cooking Instant Pot Corned Beef, I always let it rest for about 10 minutes before slicing. This gives the juices time to settle and makes each slice tender and flavorful. One thing I’ve learned over the years—always cut against the grain. It makes all the difference.

When I’m hosting friends or just making a cozy dinner for myself and Charlie, I love serving the corned beef with vegetables cooked right in the broth. The cabbage, carrots, and baby potatoes soak up all that garlicky, seasoned flavor. A drizzle of the warm broth over the top brings it all together, especially with a dollop of spicy mustard on the side.

Sometimes I’ll plate it on a big wooden board with roasted root veggies and rye toast. It’s simple but looks so inviting. If you love hearty, balanced meals like this, you might also enjoy my Roasted Veggie Bowl—it’s a plant-forward favorite that complements this dish beautifully.

Easy Variations You’ll Want to Try

What I love most about this Insta Pot Corned Beef recipe is how adaptable it is. You can keep it classic or make it your own. Here are some fun spins I use when I want to mix things up:

Sweet Glaze Finish: After pressure cooking, brush the top with a mix of brown sugar and whole-grain mustard, then broil it for 5 minutes until slightly caramelized. It adds a lovely sweetness.

Low-Carb Option: Use beef broth as your cooking liquid. Pair it with sautéed cabbage or mashed cauliflower for a cozy low-carb meal that still feels indulgent.

Zesty Twist: Add a splash of apple cider vinegar and a pinch of red pepper flakes to the pot before cooking. It gives the meat a subtle tang and a bit of a kick.

Got leftovers? Slice them up for Reuben-style sandwiches or turn them into next-day hash. I even like serving them with my Air Fryer Veggie Chips for a fun lunch. This Instant Pot Corned Beef always stretches further than you think.

Storing and Reheating Leftovers the Easy Peasy Way

Whenever I make Instant Pot Corned Beef, I count on having leftovers—because honestly, it’s even better the next day. I like to store it the way my mom used to: in slices, nestled in a bit of broth, so it stays flavorful and tender.

Here’s how I keep things simple:

• Refrigerate: Once the meat cools, I slice it and store it in a sealed glass container with a few spoonfuls of the cooking liquid. It keeps well in the fridge for up to four days, and the broth keeps it from drying out.
• Freeze for Later: If I’m planning ahead, I’ll wrap individual portions in parchment, then place them in a freezer-safe bag. They’ll last about three months this way—perfect for quick dinners down the road.
• Reheating: I reheat it gently in a pan over low heat, adding a splash of broth to steam it through. Microwaving works too, but I always cover it to trap moisture.

Sometimes I’ll layer slices onto toasted rye with mustard for a quick lunch, or chop them up into a hash with leftover veggies. And when I want something totally different, I love pairing it with crispy sides like my Air Fryer Cottage Cheese Chips.

Final Thoughts: Why This Recipe Works

This Insta Pot Corned Beef is everything I want in a comforting dinner—fast, flavorful, and completely hands-off. From prep to plate, it’s a no-fuss way to enjoy a nostalgic dish that usually takes hours to make. With richly seasoned broth, aromatic spices, and that perfect tenderness, you’ll feel like you’ve been cooking all day… when really, your Instant Pot did the work.

If you’re new to pressure cooking, this recipe is a total confidence booster. It’s the kind of meal that brings people together—and for me, that’s what cooking’s all about.

Thanks for being here in my kitchen today. If you try it, let me know! And don’t forget to explore more cozy, beginner-friendly recipes at Easy Peasy Recipes.