How to Cook Corned Beef in an Instant Pot?
Cooking corned beef in an Instant Pot is a significantly faster and more convenient way to achieve tender, flavorful results compared to traditional stovetop methods. Simply add the corned beef brisket, pickling spice, and liquid to the Instant Pot, cook on high pressure for a set time, and then allow for a natural pressure release for perfectly cooked corned beef.
Understanding Corned Beef
Corned beef is a salt-cured beef brisket. The curing process, traditionally involving large-grained rock salt, or “corns” of salt, gives the meat its distinctive flavor and pinkish hue. This method preserves the meat and infuses it with a salty, savory taste. Corned beef is a staple for St. Patrick’s Day meals, but its deliciousness makes it a great choice any time of the year.
Why Use an Instant Pot for Corned Beef?
The Instant Pot, a multi-functional electric pressure cooker, offers several advantages over traditional cooking methods for corned beef:
- Speed: Reduces cooking time drastically, often by half or more.
- Tenderness: Pressure cooking effectively breaks down the tough fibers of the brisket, resulting in exceptionally tender meat.
- Convenience: “Set it and forget it” operation minimizes active cooking time and supervision.
- Flavor Infusion: The sealed environment traps the flavors of the pickling spices and other ingredients, enhancing the overall taste.
- Consistent Results: Precise temperature and pressure control contribute to reliably delicious corned beef every time.
Ingredients and Equipment
To cook corned beef in an Instant Pot, you will need:
- Corned Beef Brisket: Choose a flat-cut or point-cut brisket based on your preference. Flat-cut is leaner and more uniform, while point-cut is fattier and more flavorful. (Typically 3-4 pounds).
- Pickling Spice Packet: Most corned beef briskets come with a pickling spice packet. If not, you can purchase one separately or make your own (see below).
- Liquid: Beef broth, water, or a combination of both. Some people also add a dark beer like Guinness for added depth of flavor. (At least 2 cups).
- Optional Vegetables: Carrots, potatoes, and cabbage are classic accompaniments. Add them later in the cooking process to prevent them from becoming mushy.
- Instant Pot: 6-quart or larger is recommended.
Homemade Pickling Spice Mix (Optional):
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1 teaspoon allspice berries
- 1 teaspoon dried bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
Cooking Process: Step-by-Step
Here’s how to cook corned beef in an Instant Pot:
- Rinse the Corned Beef: Rinse the corned beef brisket under cold water to remove excess salt from the curing process. This step is crucial to avoid an overly salty final product.
- Place in Instant Pot: Place the corned beef brisket in the Instant Pot. Fat side up is recommended for added flavor as it renders.
- Add Pickling Spice: Sprinkle the pickling spice packet over the corned beef.
- Add Liquid: Pour the liquid (beef broth, water, or beer) into the Instant Pot, ensuring that the corned beef is mostly submerged. If necessary, add more liquid to almost cover the meat.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 70-80 minutes per pound of corned beef. A 3-pound brisket should cook for approximately 210-240 minutes (3.5-4 hours).
- Natural Pressure Release: Allow the Instant Pot to release pressure naturally for at least 15-20 minutes. This is crucial for tender meat. You can then manually release any remaining pressure.
- Add Vegetables (Optional): If adding vegetables, remove the corned beef and set aside, loosely tented with foil. Add carrots and potatoes to the Instant Pot. Cook on high pressure for 3 minutes, followed by a quick release. Add cabbage during the last minute of cooking time (either by simmering after pressure release or adding right before releasing the pressure).
- Slice and Serve: Slice the corned beef against the grain for maximum tenderness. Serve with your favorite sides, such as potatoes, carrots, and cabbage.
Common Mistakes and How to Avoid Them
- Skipping the Rinse: Forgetting to rinse the corned beef will result in an overly salty dish.
- Overcooking: Overcooked corned beef can become dry and stringy. Use the recommended cooking time and allow for a natural pressure release.
- Undercooking: Undercooked corned beef will be tough. Ensure that the meat is fork-tender before serving.
- Slicing Incorrectly: Slicing with the grain will result in chewy meat. Always slice against the grain.
- Forgetting Natural Pressure Release: A natural pressure release ensures the meat remains tender. A quick release can cause the meat fibers to contract and become tougher.
Cooking Time Chart
| Corned Beef Weight | Cooking Time (Minutes) |
|---|---|
| 2 lbs | 140-160 |
| 3 lbs | 210-240 |
| 4 lbs | 280-320 |
| 5 lbs | 350-400 |
Note: Always allow for a natural pressure release of at least 15-20 minutes.
Frequently Asked Questions (FAQs)
Can I use water instead of beef broth?
Yes, you can use water if you don’t have beef broth on hand. However, beef broth will add more flavor to the corned beef. Consider adding a bouillon cube or beef base to the water for a similar effect.
What is the best cut of corned beef to use?
The flat-cut brisket is leaner and more uniform in thickness, making it easier to slice. The point-cut brisket is fattier and more flavorful, but it can be more challenging to slice evenly. Both cuts work well in the Instant Pot.
How do I know when the corned beef is done?
The corned beef is done when it is fork-tender. It should be easily pierced with a fork, and the meat should pull apart without resistance.
Can I cook frozen corned beef in the Instant Pot?
While it’s not ideal, you can cook frozen corned beef in the Instant Pot. Add approximately 30 minutes to the cooking time. Ensure the corned beef is fully submerged in liquid.
Why is my corned beef so salty?
Corned beef is naturally salty due to the curing process. Rinsing the corned beef thoroughly before cooking can help reduce the saltiness. You can also reduce the amount of salt in the cooking liquid.
Can I add potatoes and carrots at the same time as the corned beef?
No, adding potatoes and carrots at the same time as the corned beef will result in overcooked, mushy vegetables. Add them later in the cooking process, as described in the step-by-step instructions.
What if I don’t have a pickling spice packet?
You can use a pre-made pickling spice blend or create your own using the recipe provided above. Pickling spices are essential for the distinctive flavor of corned beef.
How long can I store leftover corned beef?
Leftover corned beef can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze cooked corned beef?
Yes, you can freeze cooked corned beef. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 2-3 months.
Why is my corned beef dry?
Dry corned beef is usually a result of overcooking. Make sure to follow the recommended cooking time and allow for a natural pressure release. Slicing the meat against the grain is also very important.
What sides go well with corned beef?
Classic sides for corned beef include potatoes, carrots, cabbage, and Irish soda bread. Mustard, horseradish sauce, and parsley sauce are also popular condiments.
Can I use Guinness beer as the liquid?
Yes, Guinness or another dark beer can add a rich, malty flavor to the corned beef. Use it in place of some or all of the beef broth or water.