Description
Easy Instant Pot Corned Beef recipe made with stout beer, beef stock, and seasoning. Juicy, tender, and perfect for sandwiches or weeknight dinners.
Ingredients
1 (15–16 oz) can stout beer (like Guinness)
1 cup beef stock
4 lb corned beef brisket
1 spice packet (or 1 TB pickling spice)
½ tsp ground black pepper
1 tsp onion powder
Instructions
1. Place the Instant Pot steamer rack inside the pot. Pour in beer and beef stock.
2. Remove corned beef from packaging and place it on the rack.
3. Sprinkle with spice packet, black pepper, and onion powder.
4. Lock the lid, set valve to “sealing,” and cook on Manual High Pressure for 90 minutes.
5. Let rest on Keep Warm for 15 minutes, then do a quick pressure release.
6. Remove and shred or slice. Serve hot or store in the cooking liquid for leftovers.
Notes
No need to rinse the corned beef before cooking.
Do not add salt — the brisket is already brined.
Always slice against the grain for tenderness.
Store leftovers in the cooking liquid to keep them juicy.
Use leftovers for Reuben sandwiches, sliders, or corned beef hash.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: American