How to Cook Perfectly Tender and Flavorful Corned Beef in an Electric Pressure Cooker

Corned beef is a salt-cured brisket that has been a staple in many cultures for centuries. The curing process infuses the meat with flavor while also tenderizing it. While traditionally corned beef was boiled for hours on the stovetop, using an electric pressure cooker cuts the cooking time significantly while still yielding fork-tender meat.

As a busy home cook, I love being able to start dinner in the morning or early afternoon and have a complete meal ready with minimal effort by dinnertime. The electric pressure cooker makes cooking corned beef simple and hands-off. I can pop the brisket in with some seasoning and liquid, set it and forget it. A couple hours later, I have perfectly cooked corned beef ready for slicing and serving.

If you’ve never cooked corned beef at home, it may seem intimidating. But it’s actually quite easy in the electric pressure cooker In this article, I’ll walk through everything you need to know to cook flawless corned beef every time

Benefits of Cooking Corned Beef in an Electric Pressure Cooker

There are several advantages to using an electric pressure cooker like the Instant Pot to make corned beef:

• Reduced cooking time – Pressure cooking corned beef takes 1-2 hours versus 3+ hours with traditional stovetop boiling. This saves you time and energy.

• More tender meat – The pressurized environment helps break down collagen and connective tissue resulting in very tender brisket

• Infuses flavor – Cooking under pressure forces liquid and seasonings deep into the meat for better flavor distribution.

• Minimal effort – Just toss in ingredients, set the cooker, and walk away. Minimal hands-on time needed.

• No heating up the kitchen – Unlike boiling on the stovetop, the pressure cooker contains the heat and steam. It doesn’t make your kitchen hot.

• Safe unattended cooking – New electric pressure cookers have safety mechanisms so you can walk away while it’s under pressure.

Tips for Buying Corned Beef

When shopping for corned beef, there are a few things to look for:

• Cut – Choose a flat cut brisket over a point cut. The flat cut has more uniform thickness which cooks more evenly.

• Size – For an average family, a 3-4 pound brisket is a good size. Scale up or down according to your needs.

• Color – Look for a deep red color without dried or brown spots. This indicates fresher meat.

• Fat cap – Some fat on top helps keep the meat moist but trim off excess thick hard fat before cooking.

• Ingredients – Check the label to make sure just beef and curing salt are listed. Avoid added sugar, nitrites, etc.

• Price – Expect to pay $4-6 per pound for a quality brisket. Of course grass-fed, organic options will be pricier.

Buying from a trusted butcher or meat market is ideal but decent corned beef briskets can also be found pre-packaged at many mainstream grocery stores if you read labels carefully.

Seasoning and Flavoring Your Corned Beef

Out of the package, corned beef only has the flavor from the salt curing. To boost flavor, you’ll want to add some additional seasonings and liquid. Here are some options:

• Use the seasoning packet – Most store-bought corned beef comes with a pickling spice packet. This provides a good baseline of flavor.

• Fresh pickling spices – For more robust flavor, add a tablespoon of fresh pickling spice blend.

• Minced garlic – Adding some minced garlic provides a nice flavor pop.

• Bay leaves – Toss in a couple dried bay leaves for earthy background notes.

• Onions – Sliced or quartered onions add sweetness during cooking.

• Beef broth/stock – Use as the cooking liquid to impart meaty essence.

• Stout beer – For richness, use Guinness or other stout instead of water.

• Vinegar – A splash of cider vinegar brightens up the other flavors.

• Brown sugar – A teaspoon or two gives a subtle sweetness and balances saltiness.

• Mustard – Mix powdered mustard into the rub for tang.

Experiment with different combinations of seasonings to find your favorite corned beef flavor profile.

Step-By-Step Guide to Cook Corned Beef in an Electric Pressure Cooker

Cooking corned beef in a multicooker like the Instant Pot is simple if you follow these steps:

1. Rinse and Pat Dry Brisket

Rinsing helps reduce excess saltiness. Place brisket in a colander and rinse under cold water. Pat thoroughly dry with paper towels.

2. Trim Off Excess Fat

Using a sharp knife, trim thick hard fat cap on the brisket down to about 1/4 inch. This helps the meat cook more evenly.

3. Apply Rub and Place in Pot

Sprinkle on your choice of dry spices and rub them into the brisket surface. Place brisket fat side up in pot.

4. Add Onions, Garlic, and Liquid

Top brisket with sliced onions, minced garlic, bay leaves and any other aromatics. Pour in enough beef broth or other cooking liquid to come about 1/2 inch up the sides.

5. Pressure Cook on High

Lock the lid, make sure valve is sealed, and set to cook on high pressure. Cook time will vary based on size of brisket. A 3-4 pound brisket takes about 70-90 minutes.

6. Allow Pressure to Naturally Release

After cook time is complete, let the pressure release naturally for 10-15 minutes before doing a quick pressure release to release any remaining steam.

7. Check for Doneness and Season

Meat should be fork tender. If not, re-pressurize and cook longer. Season with salt and pepper to taste.

8. Slice and Serve

For easiest slicing, let brisket rest about 10-15 minutes. Then slice across the grain before serving. Enjoy!

Troubleshooting Common Issues

If you end up with corned beef that is underdone, too salty or dry, here are some tips:

• Underdone – Increase cook time in 10 minute increments until fork tender. Larger briskets take longer.

• Too salty – For pre-brined briskets, rinse well before cooking. Sub low sodium broth and skip adding extra salt.

• Dry or stringy – The natural pressure release time was too short. Next time, let pressure release 20-30 minutes for maximum tenderness.

• Bland – Use more seasonings and aromatics next time and make sure liquid covers meat.

• Overcooked – Don’t cook over the recommended time range for size of brisket. Check earlier for doneness.

With a few adjustments, you’ll master cooking tender, flavorful corned beef in your electric pressure cooker.

Favorite Side Dishes and Meal Ideas

Corned beef tastes great in a number of dishes. Here are some of my favorite ways to use up leftovers:

• Reuben sandwiches – Layer sliced corned beef with sauerkraut, Swiss cheese and thousand island dressing on rye bread.

• Corned beef hash – Sauté onions and potatoes then mix in shredded corned beef. Fry up with eggs for breakfast.

• Tacos – Spice up corned beef with salsa verde and cilantro in corn tortillas for a fun taco night.

• Pizza topping – Sliced corned beef, sauerkraut and mustard make a stellar pizza combo.

• Salads – Turn corned beef into a main-dish salad topped with boiled eggs, tomatoes, cheese and vinaigrette.

• Eggs Benedict – Top poached eggs and English muffins with slices of corned beef instead of ham.

Leftover cooked corned beef will keep in the fridge for 4-5 days tightly wrapped. Reheat slices in a skillet with broth or sauce to serve again. The flavor improves as it sits!