Ingredients
Method
- Place onion and garlic in the bottom of the Instant Pot. Place the corned beef brisket on top fat side up and sprinkle with spice mixture the beef came with.
- Add enough chicken broth or beef broth to cover the brisket completely. Close lid to seal.
- Select the manual setting on your Instant Pot; Adjust pressure to high and set the time for 90 minutes. When finished cooking, use the quick release method.
- When cool enough to remove, slice against the grain or shred the corned beef depending on your preference.
- Serve plain or top with Swiss cheese, sauerkraut, thousand island dressing, or a fried egg. Eat it on Rye bread.
Notes
- For optimal tenderness, always place the fat side of the corned beef brisket up in the Instant Pot.
- Ensure the brisket is fully submerged in broth to prevent drying out during pressure cooking. If not fully covered, add more broth.
- The internal temperature for perfectly cooked corned beef should reach 160°F (71°C).
- Leftover corned beef can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure the brisket is fully submerged in broth to prevent drying out during pressure cooking. If not fully covered, add more broth.
- The internal temperature for perfectly cooked corned beef should reach 160°F (71°C).
- Leftover corned beef can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.