Instant Pot Corned Beef Recipe

Corned beef brisket: A cut of beef that has been cured in a seasoned brine, giving it a distinctive flavor and tenderness.

Water: Used to create the cooking liquid and help tenderize the meat.

Onion: Adds a subtle sweetness and depth of flavor to the dish.

Garlic: Provides a robust and aromatic flavor that complements the beef.

Pickling spice: A blend of spices that infuses the beef with a unique and tangy flavor.

When preparing corned beef brisket in the Instant Pot, ensure that the pickling spice is evenly distributed in the water to infuse the meat with maximum flavor. Additionally, smashing the garlic cloves helps release their natural oils, enhancing the overall taste. After cooking, let the corned beef rest for 10 minutes to allow the juices to redistribute, resulting in a more tender and flavorful slice.

• corned beef brisket - Substitute with beef chuck roast: Beef chuck roast has a similar texture and can be seasoned to mimic the flavor of corned beef.

• corned beef brisket - Substitute with pork shoulder: Pork shoulder can be brined and cooked in a similar manner to achieve a comparable taste and texture.

• water - Substitute with beef broth: Beef broth adds more depth of flavor to the dish compared to plain water.

• water - Substitute with vegetable broth: Vegetable broth can be used for a lighter flavor and is a good option for those avoiding meat-based broths.

• onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to onions.

• onion - Substitute with leeks: Leeks offer a subtle onion-like flavor and can add a different texture to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it will have a slightly different intensity.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor and add a bit of sweetness.

• pickling spice - Substitute with bay leaves, mustard seeds, and peppercorns: These spices can mimic the flavor profile of pickling spice.

• pickling spice - Substitute with allspice, cloves, and coriander seeds: These spices can replicate the complex flavors found in pickling spice.

• Allow the corned beef to cool completely before storing. This helps to maintain its texture and flavor.
• For refrigeration, place the corned beef in an airtight container or wrap it tightly in aluminum foil. It can be stored in the refrigerator for up to 4 days.
• To freeze, wrap the cooled corned beef brisket tightly in plastic wrap, then place it in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to use, thaw the corned beef in the refrigerator overnight. This slow thawing process helps to retain its moisture and tenderness.
• Reheat the corned beef gently to avoid drying it out. You can do this by placing it in a covered dish with a little bit of broth or water and warming it in the oven at 300°F until heated through.
• For a quick reheat, slice the corned beef and warm it in a skillet over medium heat with a splash of broth or water to keep it moist.
• If you have leftover corned beef, consider using it in other dishes like sandwiches, hash, or soups. This adds variety and ensures nothing goes to waste.

• Preheat your oven to 300°F. Wrap the corned beef in aluminum foil, adding a splash of water or broth to keep it moist. Heat for about 20-30 minutes until warmed through.
• Use a skillet on medium heat. Add a bit of olive oil or butter to the pan. Slice the corned beef thinly and cook for a few minutes on each side until heated.
• Microwave on medium power. Place the corned beef slices on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until warm.
• Reheat in a slow cooker. Place the corned beef in the slow cooker with a bit of broth or water. Set to low and heat for 1-2 hours.
• Steam it. Place the corned beef in a steamer basket over boiling water. Cover and steam for about 10-15 minutes until heated through.

• Instant Pot: This is the primary cooking device used to pressure cook the corned beef brisket, ensuring it becomes tender and flavorful.

• Measuring cup: Used to measure the 4 cups of water accurately for the recipe.

• Knife: Essential for quartering the onion and smashing the garlic cloves.

• Cutting board: Provides a safe and clean surface for preparing the onion and garlic.

• Tongs: Useful for removing the corned beef from the Instant Pot once it is cooked.

• Serving platter: A place to let the corned beef rest for 10 minutes before slicing.

• Timer: Helps keep track of the 90 minutes of cooking time, the 15 minutes of natural pressure release, and the 10 minutes resting period.

• Mixing bowl: Optional, but can be used to hold the onion and garlic after they are prepared and before they are added to the Instant Pot.

Prep ingredients ahead: Chop the onion and smash the garlic the night before to save time on cooking day.

Use pre-mixed spices: Opt for a pre-mixed pickling spice blend to avoid measuring out individual spices.

Quick release pressure: After the initial 15-minute natural release, use the quick release method to save time.

Slice while resting: While the corned beef rests, prepare any sides or garnishes to maximize efficiency.