Instant Pot Corned Beef

Ingredients

• 4 lb Corned Beef Brisket (Flat or Round cut; include the spice packet that comes with it)
• 1.5 cup water
• 1 onion (medium, sliced)
• 5 cloves garlic
• 12 oz beer (one bottle, preferably an Irish beer like Guinness)

Steps

1. 1

   Remove the corned beef from the packaging and rinse off the salty brine thoroughly under cold water to prevent the dish from being overly salty.

2. 2

   Rub the contents of the included spice packet all over the roast.

3. 3

   Add 1½ cups of water to the Instant Pot and place the rack (trivet) inside.

4. 4

   Place the corned beef on the rack, fat-side up. Top the meat with the sliced onions and garlic cloves.

5. 5

   Pour a 12-ounce bottle of beer over the brisket and sprinkle with additional corned beef spices if desired.

6. 6

   Lock the lid in place and ensure the steam release valve is set to the 'Sealing' position.

7. 7

   Pressure cook on High for 90 minutes.

8. 8

   Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then perform a quick release for any remaining steam.

Notes

Rinsing the brine is essential to avoid a very salty result. For a gluten-free version, replace the beer with water and beef bouillon. If you want to cook vegetables (cabbage, carrots, potatoes), remove the meat after cooking, cover with foil, strain the liquid, and add 2 cups back to the pot to cook the vegetables separately.

Nutrition per serving

• main
• dinner
• St. Patrick's Day
• Instant Pot
• pressure cooker
• beef
• corned beef