Instant Pot Corned Beef


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Instant Pot Corned Beef

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    Corned beef cooks in half the time when you use your Instant Pot giving you more time to celebrate St. Patrick's Day.

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    Servings and Ingredients

    Serves 12
    Instant Pot Corned Beef with Veggies
    1(3-to-4-lbs.) corned beef brisket flat with spice packet
    4 c.water
    1 lbs.small red potatoes
    1 lbs.large carrots, peeled and cut into 3-inch pieces
    1 tbsp.Gustare Vita olive oil
    Hy-Vee salt
    Irish Coleslaw
    ½ c.Hy-Vee mayonnaise
    1 tbsp.Hy-Vee honey
    1 tbsp.Gustare Vita olive oil
    1 ½ tsp.Hy-Vee Dijon mustard
    1 tsp.whole caraway seeds
    Hy-Vee salt
    3 cabbage, finely shredded
    3 cabbage, finely shredded
    3 tbsp.fresh parsley, chopped

    Things To Grab

    • 8-quart Instant Pot
    • Aluminum foil
    • Whisk
    • Serving platter


    1. Place brisket in Instant Pot. Add spice packet and cover with water. Place aluminum foil over brisket. Add potatoes and carrots; drizzle with olive oil and season with salt. Lock lid on top of Instant Pot and pressure cook on HIGH for 45 minutes.

    2. Meanwhile, make Irish Coleslaw: Whisk together mayonnaise, honey, olive oil, Dijon mustard, caraway seeds, and season with salt. Gently toss with sliced red and green cabbage and fresh parsley. Cover and refrigerate until ready to serve.

    3. Once corned beef and veggies have finished cooking, release the valve and allow steam to escape. Once steam has escaped, and pressure has released, carefully remove the lid.

    4. Place carrots and potatoes on serving platter; cover and keep warm. Place corned beef on a large cutting board and allow to rest for 5 to 10 minutes. Slice corned beef against the grain and place on top of platter. Serve immediately with Irish Coleslaw.

    Nutrition facts


    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 28g
    • Cholesterol: 70mg
    • Sodium: 1210mg
    • Total Carbohydrates: 13g
    • Protein: 18g

    Daily Values

    Iron 10%
    Calcium 2%
    Vitamin D 0%
    Potassium 8%

    Recipe Source:

    Hy-Vee Test Kitchen