This Instant Pot Corned Beef is the easiest dinner to prepare and will be a hit with any crowd thanks to it's rich and delicious flavors! With only 5 minutes of prep time, the pressure cooker makes it easy and does all the work for you. I also couldn't leave out how to make my grilled Reuben sandwich, it's my favorite way to enjoy corned beef!
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I love corned beef! There's something about how hearty and rich in flavor it is and, believe it or not, how easy it can be to make too! Instant Pot Corned Beef is a hands-free recipe that makes preparing dinner simple. It's so satisfying on a chilly evening or to celebrate St. Patricks Day, of course!
The pressure cooker changes the game on cooking this corned beef quickly. It's a 2 ingredient recipe (yes!) and has just 5 minutes of hands-on prep time. (I also show you when to add cabbage and potatoes, if you like!) I tell ya, you can definitely make this recipe with success!
I think the best part is using the leftover corned beef to make a Reuben sandwich the next day. There's not many things better than a Reuben (in my opinion), I've tried them all over the country on a hunt to find the best one! But they're so simple to make at home too, and I give you my recipe for my ultimate version below, so be sure to try.
If you love cooking in your pressure cooker, you'll also want to make my Instant Pot Chicken Bacon Alfredo and Instant Pot Black Eyed Peas.
Shortcuts
- Your corned beef should come with a seasonings packet. If it didn't, you can use your favorite general spice blend from the store or even pickling spice because it has similar ingredients.
- When it comes to seasoning corned beef, it's pretty salty on it's own already. Go easy or don't add any salt to begin with. Taste before adding more once the corned beef is cooked.
What is corned beef?
Bottom line-it's beef brisket. The longer version: Corned beef is beef brisket preserved in a salt brine. No corn involved here. The salt brine was originally made with salt similar to rock salt and these were referred to as "corns" of salt. Spruce Eats gives us a more detailed description of how beef brisket becomes corned beef here.
If you love hash browns for breakfast, check out my Corned Beef and Roasted Potato Hash recipe.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- I bought this package of corned beef from Aldi on sale and put it in the freezer until I was ready to thaw and cook it. The seasoning packet is inside the package.
Corned Beef:
- Corned beef brisket (flat or point) - You can usually find it all year round at the grocery store. Flat or point cuts both work well.
- Seasoning packet from corned beef brisket package - Keep this, don't throw it out! It's a great way to flavor the beef.
- Onion - A delicious vegetable aromatic to season the corned beef.
- Water - Cooking liquid for the Instant Pot.
Reuben sandwich (optional):
- Rye or hearty white bread - The classic bread for a Reuben sandwich
- Softened butter - Used to griddle the bread.
- Thousand Island or Russian Salad Dressing - Adds creamy sweetness and the classic sauce on a Reuben.
- Sauerkraut (or cabbage slaw) - Tangy flavors to compliment the creaminess of the dressing.
- Shredded Swiss cheese - Using shredded cheese will help it to melt quickly!
How to make Instant Pot Corned Beef
Scroll down to the bottom for the printable recipe with detailed instructions.
- Drain and rinse the brisket and place it in a 6 quart Instant Pot with the trivet inside. The trivet helps you pull it up out of the hot liquid when its cooked.
- Quarter one onion and place it on top and sprinkle with the seasoning packet and add enough water to barely cover the brisket.
- Seal the lid Seal the lid on the Instant Pot and cook on Manual or Pressure Cook for 1 hour and 40 minutes for a 4 pound corned beef. One hour and 30 minutes for a 3.5 pound brisket. Pull the trivet up and let the corned beef drain well.
- After draining, let the corned beef cool slightly on a cutting board.
- Slice the corned beef brisket diagonally against the grain. Otherwise, you will have long strings of meat. You can also shred the meat before or after slicing it by pulling it apart with two forks.
Adding Potatoes, Cabbage, and Carrots (optional)
This is a classic combination but optional if you want to omit. If you'd like to try it, follow the instructions below, it's also super simple!
- To cook cabbage, small round red potatoes, and carrots at this point, just strain 2 cups of the corned beef cooking liquid to remove the seasonings. Add the 2 cups liquid back in the Instant Pot and cook on high pressure for about 5 minutes and quick release.
- Cut the cabbage into quarters so it won't overcook and cut the potatoes in quarters if they are medium size. I like to peel and cut carrots into 2 inch pieces but baby carrots can be used to save time.
How to Make a Reuben Sandwich
- Building a Reuben Sandwich with Instant Pot Corned Beef is easy by layering it with shredded Swiss cheese and sauerkraut. Slather the inside of rye bread with Russian or Thousand Island Dressing.
- If you don't have or like rye bread, any bread will do. I especially like marble rye bread. I like to cook mine on a griddle or skillet like a grilled cheese sandwich to melt the cheese. Just lightly spread butter on the outsides of the bread and cook it on medium heat in a nonstick skillet or cast iron skillet.
What is a Reuben Sandwich?
I am a sucker for food history. I often rattle off the history of what I make for dinner before I realize it. My kids usually roll their eyes and say, "Mom, don't tell us the history of it, we just wanna eat it!"
In short, there's a controversy behind who invented the Reuben Sandwich. One legend is that Patricia B. Taylor, daughter of Arnold Reuben (1883-1970), the founder of Reubens Restaurant and Delicatessen, claims that her father made the first Reuben Sandwich in 1914 for a down-on-her-luck actress.
Another claim to the famous sandwich is that Reuben Kulakofsky (1873-1960), a wholesale grocer in Omaha, Nebraska created the Reuben Sandwich. Kulakofsky belonged to a weekly poker group whose members apparently enjoyed fixing their own sandwiches every bit as much as they enjoyed playing poker. One of the players, Charles Schimmel, owner of the Blackstone Hotel in Omaha, put the Reuben Sandwich on the hotel menu.
If you'd like to read about a couple more "beefy" claims to the Reuben sandwich invention, go here. What's Cooking America explains it well.
Pro Tips
- Rinse the corned beef well before cooking. You want to remove any excess salt prior to cooking the meat.
- Let the corned beef rest before slicing. With any larger cut of meat, you want it to rest before enjoying. This allows the juices to settle to make sure you have a moist bite.
- Slice the corned beef across the grain. This will make for the most tender cut, it really makes a difference!
- To cook correctly in the pressure cooker, the corned beef needs to sit on a trivet to make sure it cooks evenly on all sides. The Instant Pot is sold with a trivet that works perfectly.
- When making a Reuben, be sure to drain your sauerkraut well. If you don't your sandwich could be soggy.
Storage
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven with a splash of water until warmed through.
You can easily freeze cooked corned beef for up to 2 months. When ready to serve, thaw overnight in the fridge then reheat.
It's a great recipe to make in advance, even the day before. I often find the flavors are even better the next day!
When it comes to leftovers, obviously the Reuben sandwich is a great choice, but this Corned Beef Hash is delicious as well!
FAQ's
I own two of the 6 quart Instant Pots (Duo Plus and Instant Pot Pro). Any 6 or 8 quart model will work.
Yes. Just add corned beef, onion, seasoning from packet and 2 cups of water in a large slow cooker or Crockpot. Cook on low for 8 to 9 hours or high for 4 to 5 hours or until the meat is tender.
Watch the video
Watch me make Grilled Reuben Sandwiches with Instant Pot Corned Beef on WBRC Fox 6's Good Day Alabama here or click on the image below.
Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!
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Instant Pot Corned Beef (and Grilled Reuben Sandwiches)
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Equipment
Ingredients
- 3.5 to 4 pounds corned beef brisket (flat or point) (rinsed and drained)
- Seasoning packet from corned beef brisket package
- 1 medium onion, quartered
- Water (about 3 cups)
For Reuben Sandwich
- 8 large slices rye or hearty white bread
- ⅓ cup softened butter
- ½ cup Thousand Island or Russian Salad Dressing
- 1 cup sauerkraut (or cabbage slaw)
- 2 cups shredded Swiss cheese
Instructions
- Drain and rinse the corned beef well.Place the corned beef on the trivet inside a 6-quart Instant Pot and add the seasonings and onion.
- Pour in just enough water to come half way up the brisket-that's all that's necessary and probably could get by with less.
- Put the lid on the Instant Pot and seal the valve.
- Set the Instant Pot to manual (high) pressure for 1.5 hours. For a 4 pound brisket, cook 1 hour 40 minutes.
- Allow the pot to release naturally for 15 minutes after cooking, then quick release. Remove the brisket to a cutting board and let cool to the touch.
- Cut the brisket across the grain into slices or shred it.
Grilled Reuben Sandwiches:
- Spread the salad dressing evenly on both sides of the bread slices. Add 3 ounces of sliced or shredded corned beef, ¼ cup sauerkraut, and ½ cup cheese on 4 slices.
- Heat a nonstick skillet , cast iron skillet or griddle until hot.
- Spread softened butter on the top pieces of bread and place that side down in the pan.
- Now, spread the remaining butter evenly on the other side of the sandwich bread which will now be on the top.
- Cook 2 minutes or until the bread is lightly browned. Turn gently with a spatula and cook 1 to 2 minutes on the other side until lightly browned and the cheese is melted.
- Cook in batches if using a skillet.
Notes
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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