Instant Pot Corned Beef – Can I just admit something? Corned beef used to intimidate me. Growing up, it was always this big, mysterious dish my grandma made for special occasions. She’d spend hours tending to it, and honestly, I never even thought about trying to make it myself. It seemed like one of those recipes you either inherited or just didn’t mess with.

Then, a few years ago, my husband casually mentioned how much he missed his mom’s corned beef. Cue the panic. I didn’t want to disappoint, but I also didn’t have hours to babysit a pot. Enter the Instant Pot—my culinary lifesaver.

I remember that first attempt vividly. I was skeptical, hovering near the kitchen like the Instant Pot might explode (I still do that sometimes). When the timer beeped and I pulled out the corned beef, I couldn’t believe how tender and flavorful it was. The beer and garlic combo? Next level. My husband took one bite, smiled, and said, “This is better than Mom’s.” I mean, come on—that’s a win.

Why You’ll Love This Instant Pot Corned Beef Recipe?

Let me tell you why this recipe is a keeper:

It’s FAST: Okay, maybe not fast fast—it still takes about two hours—but compared to traditional corned beef? It’s basically lightning speed.
Full of Flavor: Beer, garlic, and that spice packet work some kind of magic together. It’s savory, rich, and totally satisfying.
Perfectly Tender: No more dry, chewy brisket. The Instant Pot guarantees melt-in-your-mouth results every single time.
One-Pot Wonder: You can cook the veggies right in the same pot. Fewer dishes = happier me.
Foolproof: Seriously, you can’t mess this up. And trust me, I’ve tried to mess up a lot of recipes.

Ingredient Notes:

Let’s break it down. These ingredients might seem simple, but together? They’re unstoppable.

Corned Beef Brisket: The star. Look for one with the spice packet included—it’s small but mighty.
Beer: Adds depth and a subtle richness to the cooking liquid. A lager or stout works great. Don’t drink beer? No problem—beef broth has your back.
Garlic: Freshly minced is the way to go. It brings warmth and balances out the saltiness of the brisket.
Water: Simple but essential. It helps create steam and keeps everything juicy.
Spice Packet: That little pouch of magic that comes with the brisket. It’s got mustard seeds, coriander, and other goodies that make the flavor pop.

Pro Tip: Don’t toss the cooking liquid. It’s basically liquid gold for cooking your veggies or even making a gravy.

How To Make Instant Pot Corned Beef?

Ready to make the best Instant Pot Corned Beef of your life? Here’s how:

Get Your Ingredients Together:

Trust me, it’s worth taking a few minutes to gather everything before you start. It’s way less stressful than digging through your pantry mid-recipe.

Mix the Liquids:

Pour the water and beer into your Instant Pot. Stir in the garlic. It smells amazing already, doesn’t it?

Set Up the Pot:

Place the trivet inside the Instant Pot, then lay the corned beef brisket on top. Sprinkle the spice packet evenly over the meat. Go ahead and pat yourself on the back—you’re basically a chef now.

Cook the Beef:

Close the lid and make sure the valve is set to “sealing.” Choose high pressure and set the timer for 90 minutes. This is when the Instant Pot does its magic, and you can sit back (or panic-scroll your phone like I do).

Release the Pressure:

Once it’s done, carefully use the quick-release method. Be prepared—it’s loud and steamy, but totally worth it.

Rest the Beef:

Transfer the brisket to a baking sheet or cutting board, cover it with foil, and let it rest for 10–15 minutes. This step is crucial—it gives the juices time to settle so every bite is tender and flavorful.

Optional Veggies:

While the beef rests, toss some baby carrots, potatoes, and cabbage into the Instant Pot. Cook on high pressure for 3–5 minutes, and voilà—perfectly cooked sides.

Slice and Serve:

Slice the corned beef against the grain, pile it onto a platter with those veggies, and watch as everyone digs in.

Storage Options:

Corned beef leftovers are the best. Here’s how to keep them fresh:

Refrigerate: Store sliced corned beef in an airtight container for up to 4 days. Keep the cooking liquid, too—it’s great for reheating.
Freeze: Wrap the brisket tightly in plastic wrap, then place it in a freezer-safe bag or container. It’ll last up to 3 months. Thaw overnight in the fridge before reheating

To reheat, warm slices gently in a skillet with a splash of the cooking liquid to keep them moist.

Variations and Substitutions:

Feel free to get creative—this recipe can handle it:

No Beer? No Problem: Swap it for beef broth or even apple cider for a slightly sweet twist.
Add Herbs: Toss in fresh thyme or rosemary for a herby flavor boost.
Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Low-Sodium Tip: Rinse the brisket before cooking to cut down on saltiness.

What to Serve with Instant Pot Corned Beef?

This corned beef is a showstopper on its own, but the right sides make it even better:

Mashed Potatoes: Creamy, buttery, and the perfect partner for all that rich beef.
Roasted Veggies: Carrots, Brussels sprouts, or parsnips add a sweet, earthy balance.
Irish Soda Bread: Slightly sweet and perfect for soaking up any leftover juices.
Cabbage Slaw: A crisp, tangy slaw lightens up the meal beautifully.

Frequently Asked Questions:

Can I cook veggies with the corned beef?

Absolutely! Just add them during the last 3–5 minutes of cooking to avoid mushy veggies.

What’s the best beer for this recipe?

A lager or stout works well, but honestly, use what you like. If you’re not into beer, beef broth is a great alternative.

How do I know when the corned beef is done?

It should be fork-tender. If you’re unsure, check the internal temperature—it should be at least 145°F.

Ready to tackle corned beef in the Instant Pot? I promise it’s easier (and tastier) than you think. Let me know how it turns out—I’d love to hear your tweaks and ideas!