Last updated on March 17th, 2022
This Instant Pot Corned Beef Brisket dinner is so good, I can eat it for breakfast, lunch and dinner. March is when this meat goes on sale, and it’s pretty hard to find where I live any other time of the year, so we enjoy it heartily when we can!
Tips & Tricks for Making Instant Pot Corned Beef Brisket Dinner
If you’re like me and had an Instant Pot for five years before you started using it, some of the controls and functions may seem a little daunting. This one-pot, Instant Pot meal is otherwise so super simple, there really aren’t very many “tips or tricks”. Let’s do it anyways, albeit briefly – so jump to the recipe (button above) if you’re super comfy with your little miracle machine.
Ingredients:
- 1 large yellow onion, quartered
- 3 pounds corned beef brisket (in pouch with seasoning packet and juices)
- 4 cups chicken broth
- 1 head of cabbage, cored, cut into wedges
- 5 or 6 small potatoes cut into bite-sized pieces
- 2 or 3 carrots, peeled and sliced
- 3 tbsp olive oil
- Salt & Pepper
First, toss the onions into the inner pot.
Add meat with its juices along with the seasoning packet on top of the onions.
Carefully pour chicken broth around corned beef brisket in the Instant Pot.
Place lid on pressure cooker, seal and set to pressure cook (or manual timer) for 90 minutes. Warmup will take quite some time – up to 20 minutes. If you’re using the old Instant Pot, the LED indicator will remain blank.
Quick release the Instant Pot steam release valve (carefully!) after the brisket has completed the cooking cycle. This steam release valve will quickly and rapidly vent steam and it is very hot. I use a pair of tongs to release the valve. Once the steam has finished releasing, you can safely unlock the lid.
Remove the meat and onions and set aside, covering to keep warm.
Add cabbage, carrots and potatoes to the cooking broth, along with the olive oil. Place the lid back onto the Instant Pot and set the manual timer or Pressure Cook for 4 minutes. Once again, the Instant Pot will need to warm up and this will take some time – as long as 15 minutes.
Carefully quick release the steam release valve (as before) and unlock the lid once able. Remove vegetables from the Instant Pot and reserve the cooking juice.
Serve the corned beef brisket dinner immediately, and enjoy!
Related Recipes
Instant Pot Corned Beef Brisket Dinner
Ingredients
- 1 large yellow onion, quartered
- 3 pounds corned beef brisket (in pouch with seasoning packet and juices)
- 4 cups chicken broth
- 1 head of cabbage, cored, cut into wedges
- 5 or 6 small potatoes cut into bite-sized pieces
- 2 or 3 carrots, peeled and sliced
- 3 tbsp olive oil
- Salt & Pepper
Instructions
- Place the onion pieces at bottom of the inner pot of the Instant Pot.
- Place brisket with as much of its juices as you can on top of the onions.
- Add the seasoning packet to the top.
- Add broth around the brisket, being careful not to dislodge any of the seasoning.
- Set timer or pressure cook setting for 90 minutes (high or manual, depending on your Instant Pot or settings).
- Quick release the Instant Pot once the brisket is finished cooking.
- Remove brisket and onions from the Instant Pot and place into a bowl and cover to keep warm.
- Add vegetables to the broth in the Instant Pot along with the olive oil.
- Season with salt and pepper – to taste and seal lid.
- Set to pressure cook high or manual cook for 4 minutes.
- Quick release and remove the lid.
- Serve corned beef brisket and vegetables together, immediately.
- Spoon leftover juices from the Instant Pot over the meat and vegetables if desired.
