Instant Pot Corned Beef: No Cabbage

Sliced corned beef brisket garnished with herbs, served with whole yellow potatoes and carrot pieces on a white platter, set on a green checkered cloth with butter, salt, and pepper in the background.

Instant Pot corned beef with no cabbage is cooked in beef broth, beer, and spices for tender, sliceable brisket with rich flavor. The vegetables are cooked separately after the beef, so they stay firm and never turn too soft. Perfect for family dinners, sandwiches, or an easy traditional St. Patrick's Day meal.

Course Dinner, Lunch

Cuisine Irish

Keyword beef, Instant Pot, one-pot, saint patrick's day

Prep Time 15

Cook Time 1 28

Total Time 1 43

Servings servings

Calories 548

Author Gina Dickson

Equipment

Instant Pot - 6 Quart

Ingredients

1 yellow onion quartered, medium
4 cloves garlic peeled and lightly smashed with the back of a knife
2 tablespoons pickling spice or the seasoning packet that came with your corned beef
2-1/2 cups beef broth
4 pound corned beef brisket rinsed in cool water to remove excess salt/liquid brine, trim any excess fat
12 ounces beer nothing too bitter, you can use alcoholic or non alcoholic, you could also substitute with beef broth
1 pound Yukon Gold potatoes if the potatoes are large cut in half so they are all about the same size. You could also use red potatoes if you prefer.
1 pound carrots peeled and cut into 3 inch length
1 tablespoon parsley for garnish, fresh chopped

Instructions

Build the Cooking Base

Add the onion, garlic, pickling spice, and beef broth to the insert of a 6-quart Instant Pot.
1 yellow onion, 4 cloves garlic, 2 tablespoons pickling spice, 2-1/2 cups beef broth
Place the corned beef brisket, over the onions and broth
4 pound corned beef brisket
Pour the beer over the brisket.
12 ounces beer

Pressure Cook the Corned Beef

Seal the lid and set the Instant Pot to HIGH pressure.
Cook the corned beef on HIGH pressure for 90 minutes or until tender.
Let the pressure release naturally.
Carefully release any remaining pressure.
Remove the corned beef and transfer it to a serving dish.
Spoon a little of the cooking liquid over the top and cover with foil to keep warm.

Cook the Vegetables

Strain the cooking liquid and discard the solids.
Return 2 1/2 cups of the liquid to the Instant Pot and reserve the rest.
Add the potatoes and carrots.
1 pound Yukon Gold potatoes, 1 pound carrots
Seal the lid and set the Instant Pot to HIGH pressure for 12 minutes.
Cook until the vegetables are as tender as you like, then quick release the pressure.

Slice and Serve

Slice the corned beef against the grain.
Arrange the slices on a platter and spoon a little of the reserved cooking liquid over the top.
Add the potatoes and carrots to the serving dish and sprinkle with fresh parsley.
1 tablespoon parsley
Drizzle with cooking juices.
Serve with grainy mustard or horseradish sauce, if desired.

Notes

Storage Instructions:

Storage: Store in an airtight container with a little of the cooking liquid to keep it from drying out. Refrigerate for up to 4 days.
Freezing: Freeze sliced or whole with some cooking liquid for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm gently in a covered pan with a bit of cooking liquid over low heat until heated through so it stays tender.

Nutrition