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Three ingredient Pressure Cooker Corned Beef is moist, tender corned beef that turns out perfectly every time. Whether you use the Instant Pot or another brand of a pressure cooker, you can’t fail with this recipe.
Why We Love This Recipe
St. Patty’s Day is around the corner and I am whipping up the easiest corned beef I have ever made. And here’s the best part…the pressure cooker does all the work.
Just put everything into the pressure cooker and pressed start. Ninety minutes later you have the most tender and moist corn beef brisket you could ever imagine.
Ingredients
There are only three ingredients in this mouth-watering recipe. I can hardly call this a recipe it’s so easy. Just put three simple ingredients including the corned beef brisket into the Pressure Cooker, select the Meat setting, and set it for 90 minutes and let it do its magic.
- Corned Beef Brisket – You can buy corned beef in most local grocery stores. You might think they only sell them in March for St. Patrick’s Day, but my grocer sells them year-round.
- Seasoning Pack that comes with the brisket – Too easy! Most package corned beef briskets are package with the seasoning pack included.
- Dark Beer – I selected a dark Irish stout because it pairs nicely with the corned beef flavor.
Let’s Make Pressure Cooker Corned Beef
- Add beer to the inner pot of the pressure cooker.
- Place corned beef on top of a wire rack.
- Sprinkle the top of the meat with half of the seasoning packet.
- Pour the remaining seasonings into the beer.
- Cook on meat setting for 90 minutes.
- Self-release steam.
Reader Questions
YES! The Instant Pot is just a specific brand of a pressure cooker. Just follow the recipe in the post for the perfect Instant Pot Corned Beef.
No worries! You can make your own. Just combine the ingredients listed below and sprinkle them on the top of the brisket.
1 TBS pickle seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
There are two schools of thought when it comes to rinsing the corned beef before cooking it. The first is to rinse the brisket with water to remove the excess salt from the curing process. The second is not to rinse the brisket. I choose the second method. I do not rinse the corned beef because I think it washes away the deep flavors of the corned beef. You can try it both ways and decide what’s best for you.
Krazy Kitchen Mom Tips
- Do not remove any visible fat before cooking the corned beef. You want the juices from the fat to help flavor the meat.
- Cook the corned beef fat-side up so the juice cook into the brisket.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- You can also freeze leftovers for 3 months in a zip-top bag.
More KKM Recipes Using Corned Beef
Pressure Cooker Corned Beef
Ingredients
- 3 1/2 lbs. corned beef brisket
- seasoning packet that comes with the brisket
- 1 12 ounce bottle dark beer
Instructions
- Add beer to the inner pot of the pressure cooker.
- Place a wire rack into the pressure cooker pot.
- Place corned beef on top of a wire rack.
- Sprinkle the meet with 1/2 of the seasoning or seasoning packet.
- Pour the remaining seasonings into the beer liquid.
- Cook on meat setting for 90 minutes.
- Self release steam.
- Remove the corned beef to a cutting board.
- Slice off any excess fat on top.
- Slice and serve.
Notes
- Do not remove any visible fat before cooking the corned beef. You want the juices from the fat to help flavor the meat.
- Cook the corned beef fat-side up so the juice cook into the brisket.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers for 3 months in a zip-top bag.
If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
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