corned beef on a plate on a yellow napkin

Instant Pot Corned Beef

Learn how to make Instant Pot Corned Beef in under 2 hours with very minimal hands-on time so you can kick back and relax!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Resting time 15 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 342kcal
Author Danielle Wolter


  • 3 lbs. flat corned beef brisket, with seasoning packet
  • 5 garlic cloves, crushed
  • 1-1/2 cups beef broth


  • Remove corned beef from package and rinse thoroughly.
  • Place in the Instant Pot on the steamer rack. Rub the seasoning packet on the top and place crushed garlic cloves on top.
  • Add the beef broth, enough to cover the bottom of the Instant Pot.
  • Pressure cook on high for 90 minutes. Let the pressure release naturally for 10 minutes then use the quick release to release any remaining pressure.
  • Remove from Instant Pot, let cool for 10-15 minutes then slice. Serve with potatoes, carrots and cabbage if desired (see cook's notes below).


Cook's Tips:
  1. Use a flat style corned beef brisket for the best results. 
  2. Replace the stock with beer  if desired.
  3. Letting the pressure release naturally helps the meat to stay tender. Be patient. 
  4. Make sure to slice the corned beef against the grain so it stay tender. 
  5. To cook potatoes, cabbage and carrots: After the corned beef is done cooking, you can reserve the liquid and place potatoes, cabbage and carrots in the Instant Pot. Pressure cook on high for 3-4 minutes then use the quick release.


Serving: 6oz. | Calories: 342kcal | Protein: 25g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 2237mg | Potassium: 537mg | Vitamin C: 46.5mg | Calcium: 18mg | Iron: 3mg