Instant Pot Corned Beef

I wasn’t going to make corned beef this year – I’m a so-so fan of it.  I really have to be in the mood. But I found a great deal on a premium corned beef, so I impulsively purchased it.

I decided to up my game a bit and use my mom’s version, where she used to finish it in the oven with a nice glaze. It was definitely worth the effort.

I decided I would also make it an instant pot version – which is very similar to my stovetop pressure cooker recipe.

Corned Beef and Cabbage In The Electric Pressure Cooker

  • 4 lbs of flat cut corned beef
  • pickle juice or beer
  • flavor packet from the corned beef or these spices
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 1 lb potatoes (more if you’ve got a hungry crowd)
  • 1 head of cabbage
  • 1 lb carrots (I like to use baby carrots, less prep)

For glaze:

  • 1/4 cup whisky (opt)
  • 1/4 cup brown sugar
  • 2 tbsp spicy brown mustard
  • enough water to make a thick paste

instant pot or any style electric pressure cooker

Add the rack to the cooker and place the meat on it. Add enough water and pickle juice (or beer) to come up to the bottom of the roast.  At least 2 cups. Spread garlic over the top of the roast, sprinkle spices across the top, and then add the bay leaf. Cover and cook for 90 minutes on the Meat setting.

Let the cooker release naturally, uncover, and remove to a roasting pan. Leave the liquid in the pressure cooker. Heat the oven to 375 degrees F. Mix the glazing mixture and brush over the top and sides of the roast.  Place in the oven for 20 minutes, or until the glaze caramelized.

Meanwhile, it’s time to cook the vegetables.  Clean and quarter the potatoes and cabbage. Add potatoes, then carrots, and top with the cabbage, to the pressure cooker. Cover and cook on high for 8 minutes. Do a quick release so the cabbage doesn’t overcook. Between bringing to pressure and release, the vegetables should finish up just about the time the corned beef comes out of the oven.