Instant Pot Guinness Corned Beef

4.7
(32)
31 Reviews
7 Photos

Corned beef topped with brown sugar and cooked in Guinness in an Instant Pot. Delicious!

Submitted by N8TE
Updated on January 10, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Sliced corned beef with potatoes in a black baking dish
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Prep Time:
30 mins
Cook Time:
1 hr 55 mins
Additional Time:
10 mins
Total Time:
2 hrs 35 mins
Servings:
12
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Ingredients

Original recipe (1X) yields 12 servings

  • 2 cups water

  • 1 (12 fluid ounce) can or bottle dark beer (such as Guinness)

  • 4 cloves garlic, minced

  • 1 (3 pound) corned beef brisket with spice packet

  • 1 cup brown sugar

  • 10 medium baby red potatoes, quartered

  • 4 large carrots, peeled and cut into matchstick pieces

  • 1 medium onion, peeled and cut into bite-sized pieces

  • ½ head cabbage, coarsely chopped

Directions

  1. Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot). Place trivet inside.

  2. Rub all sides of brisket with brown sugar. Place on the trivet and sprinkle spice packet on top. Close and lock the lid.

  3. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.

  4. 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.

  5. Cover brisket with aluminum foil; let rest for 15 minutes.

  6. Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid.

  7. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  8. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve vegetables with rested brisket.

From the Editor

Please note the differences in ingredient amounts and yield, as well as the use of a coleslaw mix instead of cabbage and carrots, when using the magazine version of this recipe.


Nutrition Facts (per serving)

459 Calories
17g Fat
54g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 459
% Daily Value *
Total Fat 17g 22%
Saturated Fat 6g 28%
Cholesterol 61mg 20%
Sodium 1427mg 62%
Total Carbohydrate 54g 20%
Dietary Fiber 5g 18%
Protein 21g 42%
Vitamin C 66mg 74%
Calcium 75mg 6%
Iron 4mg 21%
Potassium 1356mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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