Instant Pot Corned Beef Recipe

Instant Pot Corned Beef Recipe

We love to cook and we spend a ton of time in our kitchen. We are always creating new recipes in our Instant Pot and the craziest part is that we do all of this in our not so cool but sort of retro 1968 kitchen. If you are searching for corned beef instant pot, 4 pound corned beef instant pot, how to cook corned beef in an instant pot, corn beef instant potinstant pot, corned beef brisket in instant pot or even corned beef recipe instant pot, then our instant pot corned beef recipe will be loved by all. We hope that you love this Instant Pot Corned Beef recipe.

Instant Pot Corned Beef Recipe

Ingredients

• 2.5 pound piece of corned beef (ours is pre seasoned with pepper, mustard seeds, bay leaves)
• 1 lb potatoes (peeled, washed and cut small)
• 1 lb carrots (peeled, washed and cut small)
• 1 lb Brussels sprouts (peeled, washed and cut small)
• 2 cups of  water
• 2 tablespoons of extra virgin olive oil

*Our Instant Pot is the 8 quart so we have plenty of room to throw in as many carrots and potatoes as desired, you can choose the amount that is right for you and your family and as long as the vegetables are below the MAX line, you should be fine with the same general cook times.

Directions

1. Place the water and meat in the IP and set to 85 minutes on high pressure under the Manual setting.  Seal the pot and let it heat and cook.  Do a Quick Release when the time it up.
2. While the meat is cooking, prep all of your vegetables, leaving the carrots and potatoes in larger uniformly sized pieces.  Peel the outer leaves off the Brussel sprouts, cut off the stock ends and then rough chop the rest to sauté, set aside.
3. Carefully remove the lid and set the meat into a glass dish and cover.
4. Place the carrots and potatoes in the liquid the meat cooked in.  Carefully remove the sealing ring from the lid and completely dry both the lid and ring (this will help make sure the pot seals properly. It may be a fluke just for me, but I’ve found that if the lid is wet inside at all, that it will not seal and pressurize the right way when using the pot again right away).
5. Set the pot to 5 minutes, high pressure on Manual, quick release when done.
6. While the carrots and potatoes are cooking in the IP, heat a nonstick pan to medium, add the oil and then sauté the Brussel sprouts until golden brown. Serve on top of the rest of the dish.  *to make this a truly one pot meal, you could absolutely wait until the vegetables are done then empty the pot contents into a serving dish and sauté the Brussel sprouts in the IP on the Sauté setting.  At that point you end up with an extra dish for either the frying pan or serving dish though so your call.