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Instant Pot Corned Beef Brisket

Sue Lau
Prep Time 10 mins
Cook Time 1 hr 25 mins
Pressure Cooker Release Time 20 mins
Course Main Course
Cuisine American, Irish


  • Instant Pot Electric Pressure Cooker


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword Corned Beef, St. Patrick's Day