Instant pot corned beef brisket with new potatoes and carrots is quickly and easily made in your electric pressure cooker.
Instant Pot Corned Beef Brisket
By Sue Lau | Palatable Pastime
Instant Pot Corned Beef Brisket with potatoes and carrots is my recipe of the day.
I had popped over to Aldi store when these were on sale and grabbed one up. This is a cinch to cook up in your electric pressure cooker.
The meat was so tender and delicious do you know that I popped back over and grabbed up another brisket before the sale expired? For my next one, I will just omit the potatoes and carrots and utilize that corned beef for my beloved Reuben Sandwiches (always with extra cheese please!)
I am a sucker for anything with sauerkraut.
Don’t ask me but I hated it when I was a kid- poor mom. She just dumped the kraut straight into the pan and heated it up. Nobody liked it.
After I met Bill and we got married, I was determined to make some good kraut because it was something he loved. And I am happy to say that worked out swimmingly.
Corned Beef and Reubens
Corned beef loves kraut as well. We have a place near here called Izzy’s that specializes in Reuben sandwiches. You’d think I’d be there all the time, but no. I am a bit let down by the state of their soups and potato pancakes.
While all of that is very German or Pennsylvania Dutch, this kind of corned beef dinner is supposed to be a New England thing. Very frugal and plain.
Not too plain if you spice it up with mustard and horseradish. I like the contrast of hot and spicy versus mild mannered veggies and meat.
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Instant Pot Corned Beef Brisket
Instant Pot Corned Beef Brisket
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Instant Pot Corned Beef Brisket
Equipment
- Instant Pot Electric Pressure Cooker
Ingredients
- 3-3.5 pound corned beef brisket with seasoning packet
- 8 ounces lager beer
- 2 tablespoons molasses
- 2 tablespoons chopped garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon each salt and black pepper
- 2 large onions sliced
- 2 pounds new potatoes
- 1 pound baby carrots
Instructions
- Season the corned beef brisket with the salt and black pepper.
- Stir together the beer, molasses, garlic, Worcestershire and contents of seasoning packet and place in the bottom of the Instant Pot.
- Add the rack, and place the corned beef on the rack with the fat cap side facing up.
- Top with the onions.
- Seal the cooker with the vent closed and cook on pressure manual/high for 75 minutes.
- Use the quick release to vent off the steam.
- When the steam subsides, open the cooker and top the corned beef and onions with the potatoes and carrots.
- Seal the cooker with the vent closed and cook at manual/high pressure for 10 minutes more.
- Use the quick release and when the steam subsides, open the cooker. leaving it on the warm setting.
- Place the vegetables and beef on a platter and tent with foil.
- Let the beef rest for about fifteen minutes.
- Trim away the fat cap and slice the corned beef.
- If your vegetables cooled down, put those in the liquid in the bottom of the cooker and use the saute function with the lid off to warm the liquid and vegetables.
- I like serving my corned beef with grated horseradish.
Notes
Nutrition
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