Instant Pot Guinness Corned Beef Recipes

INSTANT POT CORNED BEEF

Steps:

• Place ONIONS and CORNED BEEF in the Instant Pot (you don't need a trivet).
• Add corned beef seasoning packet to the pot and add GUINNESS or preferred cooking liquid. It's ok for the liquid to not cover the beef.
• Secure the lid and turn pressure release valve to "Sealing".
• Select Manual or Pressure Cook on HIGH pressure for 90 minutes. *see recipe footnote about different sized briskets.
• When cook cycle completes, allow Instant Pot to sit undisturbed for a 20-minute natural pressure release (NPR).
• Carefully turn the sealing knob to release any remaining steam and wait for the float valve to drop before attempting open the lid.
• Press CANCEL, open the lid, and transfer corned beef outside the pot, cover, and allow to rest.
• Add POTATOES and CARROTS to the cooking liquid in the Instant Pot, then stack the CABBAGE on top. *If you prefer the vegetables to not sit in the cooking water, stack them on a trivet.
• Secure lid and select Manual or Pressure Cook on HIGH pressure for 3 minutes on HIGH for fork-tender veggies (or 2 minutes for firmer), followed by a quick pressure release.
• To serve, transfer veggies to a platter. Slice the beef against the grain, serve it with the veggies, and spoon some of the cooking liquid over both.
• To store, allow corned beef and vegetables to cool completely. Refrigerate up to 5 days in an airtight container.

MOUTH-WATERING CORNED BEEF WITH GUINNESS (INSTANT POT)

Steps:

• Gather ingredients and tools.
• Prepare the meat by removing it from packaging, saving the spice packet. Run under water to rinse quickly. Depending on the size of your Instant Pot and your corned beef, you may want to cut the meat into 2-3 chunks. For my 3.6 lb. roast, I cut it into two pieces since I want to be able to slice it later.
• Put the meat in the bottom of your inner pot. I like to put the meat with the fat side down, if possible.
• Quarter the onion and remove the skin. Chop the celery into a few large chunks as well. Peel the garlic cloves by smashing them with a knife on the cutting board to loosen the hard skin.
• Add the vegetables to the pot with the meat, and sprinkle the spice pack into the pot. Drop in the bay leaves.
• Pour the Guinness over top of everything.
• Put the lid on the Instant Pot, close the vent, and set it to cook on manual, high, for 90 minutes. When the time is up, let it do a natural pressure release for 10 minutes.
• Using a slotted spoon, carefully lift the corned beef out of the liquid and set it to rest on the cutting board. Strain the liquid and reserve.Note: the meat will be very tender and smell delicious, but refrain from slicing it until it has a few minutes to rest. Cutting before the meat has rested will cause the juices to run out and will give you a dry corned beef.
• After 5-10 minutes resting, you can cut a few slices off. Try to only slice what you need for your meal. The meat is very soft and will tend to shred.
• Put the rest of your corned beef into an airtight container and pour back in some of the juices from the pot. This will help keep it moist. Let it rest in the refrigerator overnight.
• Once cooled and rested, you can use a sharp knife to carefully cut the corned beef into thin slices.
• When reheated in a pan or in the microwave with some pot juices, the highly-marbled wagyu corned beef will literally melt apart.
• Enjoy your sliced corned beef in sandwiches, tacos, or however you like! If you want to do corned beef and cabbage, you can cook the cabbage (and potatoes, carrots, etc.) separately, using the juices from the pot.
• Enjoy!

CORNED BEEF

Steps:

• Pour beer into Instant Pot.
• Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it "fall-apart" tender.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
• Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
• When the time is up, quick-release the pressure.
• Slice the corned beef against the grain and serve with vegetables.

INSTANT POT® CORNED BEEF

Steps:

• Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.

GUINNESS® CORNED BEEF

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
• Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
• Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

GUINNESS CORNED BEEF RECIPE

Steps:

• Drain liquid from the beef pouch and place the beef in the bottom of the instant pot, fat side up. Add the spice mix from the pouch to the pot if desired.
• Pour the entire can or bottle of Guinness into the pot.
• Add water in the pot until the beef is submerged.
• Place the lid on the Instant Pot with the vent closed and sealed. Set the cooking for manual, high, for 70 minutes for sliceable beef or 90 minutes for more tender beef.
• Let the Instant Pot finish cooking and let it sit for 10 minutes on natural release (not touching or venting it). Then open the vent and let the rest of the pressure and steam escape.
• Remove the beef from the liquid. If cooking potatoes, cut the potatoes in approximately 2 inch chunks. Smaller potatoes like red potatoes can be left whole. Add the potatoes to the liquid and cook on high for 5 minutes. If cooking cabbage, cut into thick slices or wedges and cook on high for 2-3 minutes. Use manual pressure release (letting the vent open and steam escape) for each.
• Drain liquid from the beef pouch and place the beef in the bottom of the slow cooker, fat side up. Add the spice mix from the pouch to the pot if desired.
• Pour the entire can or bottle of Guinness into the pot.
• Add water in the pot until the beef is submerged.
• Let the beef cook on slow for 8 hours for sliceable beef, and 10-11 hours for more tender beef.
• If cooking cabbage and potatoes, add them to the pot for the last hour of beef cooking. Cut the cabbage into large wedges or slices, and the potatoes in approximately 2 inch chunks. Smaller potatoes like red potatoes can be left whole.