This hearty Instant Pot Corned Beef Brisket is a meal in a hurry! Packed with tender meat and classic seasonings, it cooks quickly and is full of flavor.
I love how easy it is to make! Just season the brisket, pop it in the Instant Pot, and let it do the work. Perfect for sandwiches or on its own. You can’t go wrong! 😊
Key Ingredients & Substitutions
Corned Beef Brisket: The star of this dish! You need a brisket with a spice packet for flavor. If you’re looking to go lighter, you can use turkey corned beef, but it will change the texture and flavor slightly.
Beef Broth or Water: For added flavor, I recommend beef broth, but if you’re out, feel free to use vegetable broth or even water. Homemade broth adds richness, but store-bought works perfectly too!
Carrots: I like using whole carrots for a rustic look, but baby carrots are a good shortcut! If you want to change it up, parsnips or sweet potatoes can add a lovely twist.
Baby Potatoes: These add nice little bites. You can substitute with larger potatoes, cutting them into chunks. Red or Yukon gold work well too. Just adjust cooking time as needed.
Green Cabbage: Cabbage gives great texture. If you prefer, you can swap it for kale or Brussels sprouts. Both will cook differently, so keep an eye on them!
How Do I Ensure Perfectly Cooked Vegetables?
Cooking vegetables to the right tenderness is key. After the brisket cooks, you quickly switch gears to the veggies. Here’s how:
- Add the carrots and baby potatoes first since they take a tad longer. Cook them for just 3-5 minutes on high pressure.
- Quickly release the pressure to stop cooking. Then, add the cabbage, just letting it sit in the hot steam for 5 minutes to soften up.
- This two-step process helps each vegetable maintain its flavor and texture—no mushy veggies here!
How to Make Instant Pot Corned Beef Brisket
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 pounds corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 tablespoon pickling spice (if not included with brisket)
For the Vegetables:
- 4 large carrots, peeled and whole or halved
- 1 pound baby potatoes, washed
- 1/2 head green cabbage, cut into wedges
- 2 cloves garlic, minced
- 1 onion, quartered
For Garnishing:
- Fresh thyme or parsley (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 90 minutes for cooking the brisket in the Instant Pot. You’ll want to allow another 15 minutes for pressure release and cooking the veggies, bringing the total to about 2 hours. But don’t worry, most of that is hands-off time!
Step-by-Step Instructions:
1. Prepare the Brisket:
Start by rinsing the corned beef brisket under cold water to wash away any excess salt. Pat it dry with a paper towel.
2. Set Up the Instant Pot:
Place the brisket into the Instant Pot with the fat side facing up. Pour in the beef broth or water. If your brisket didn’t come with a spice packet, add the tablespoon of pickling spice now. This will add a lot of flavor!
3. Add Aromatics:
Scatter the minced garlic and quartered onion around the brisket in the pot. These will infuse even more flavor as it cooks.
4. Cooking Time!
Close the Instant Pot lid and make sure the valve is on sealing. Cook on high pressure for 90 minutes. Trust me, the brisket will turn out tender and delicious!
5. Release the Pressure:
Once it’s done cooking, let the pressure release naturally for about 15 minutes. After that, carefully do a quick release for any remaining pressure.
6. Remove the Brisket:
Take out the brisket and cover it with foil to keep it warm while you cook the veggies.
7. Cook the Vegetables:
Add the prepared carrots and baby potatoes into the cooking liquid in the Instant Pot. Set it to cook on high pressure for 3-5 minutes until they are tender.
8. Add the Cabbage:
Quickly release the pressure again. Now, gently add the cabbage wedges to the pot. You don’t need to cook it under pressure; just close the lid and let them sit for about 5 minutes to soften from the heat.
9. Plate the Veggies:
Remove the vegetables from the pot and arrange them nicely on a serving plate.
10. Slice the Brisket:
Take the brisket out from under the foil and slice it against the grain into thick pieces. Arrange the slices on the plate with the veggies.
11. Add Some Sauce:
Spoon some of the cooking liquid over the sliced brisket for added flavor and moisture. It’s delicious!
12. Garnish and Serve:
If you want to add a touch of freshness, sprinkle some fresh thyme or parsley on top. Serve immediately and enjoy a hearty, flavorful meal!
This method produces tender, flavorful corned beef brisket with perfectly cooked carrots, potatoes, and cabbage, making it a delightful choice for any dinner table!
Can I Use a Different Cut of Meat?
Yes! While corned beef brisket is traditional, you could substitute with a similar cut like corned beef round or even a pork shoulder. Just adjust the cooking time accordingly as different cuts may require different cooking durations.
What Should I Do If My Brisket Is Frozen?
If your brisket is frozen, it’s important to thaw it before cooking. Ideally, thaw it in the refrigerator overnight. If you need a quicker method, place it in a sealed plastic bag and submerge it in cold water, changing the water every 30 minutes until thawed.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the brisket and vegetables separately for up to 3 months. Reheat in the microwave or on the stove until warmed through.
Can I Add Other Vegetables?
Absolutely! Feel free to add other vegetables like turnips, parsnips, or even green beans. Just keep in mind cooking times might vary, so adjust accordingly to avoid overcooking any of the vegetables.
