This method of cooking makes the most tender, flavorful corned beef brisket that you will ever eat! Cooking time does not include the time for the pot to reach the proper pressure and to release the steam. Cutting the finished brisket with an electric knife makes for beautifully cut meat.

Pressure Cooker Corned Beef Brisket

(4 pound) corned beef

garlic powder

onion powder

(12 ounce) bottle beer

Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.


Seal pressure cooker and cook beef on the "meat" setting according to manufacturer's instructions, about 1 hour 30 minutes. Allow pressure to release naturally according to manufacturer's instructions.


Transfer brisket to a cutting board. Remove top layer of fat from the brisket. Slice across the grain using an electric knife.


Excellent, tender, eazy, and fast. Added cabbage,carrots, and potatoes
 at end of beef cook time. Cooked cabbage, potatoes, carrots in beef broth. Cooked in pressure cooker 10 minutes -- 7 minutes potatoes and carrots, 3 minutes cabbage. All came out excellent. Used spice packet.

The only thing I would change, is something I learned a long time ago. Cut your corned beef into the size of chicken thighs, and put in the pressure cooker with fat side up. The corned beef are now in individual servings and, when chilled, are very, very easy to slice.... !!Erin go braugh!!

I'm just experimenting with a new pressure cooker.  This made a very good brisket.  I like a little crust, so after pressure cooking, put it under a brioler for about 5 minutes on each side.

This recipe was delicious.  The pressure cooking made the corned beef so tender.  I was surprised that they said to throw away the spice packet but the flavor was delicious.  I have always used the slow cooker for corned beef but this is my new go to.

added garlic pepper to it i loved it very moist and tasty

I cooked a 2-1/2 lb. corned beef brisket point. Fat side down with all juice from package with half of seasoning packet and 7 whole garlic cloves. An hour and half in Ninja instant cooker and let sit an additional 15 minutes before releasing pressure. OMG! Fantastic and fork tender! Nothing else was added. EASY.

Very good and not overdone. I must admit I didn't like the beer flavour, but that may be because I used a stout. Next time I'll try an ale. Nice tender meat.

Was an excellent recipe.  Even the grandkids who normally don't like anything "different" enjoyed it.

Turned out AMAZING.  So much more tender than in the slow cooker.

This recipe seems to simple to be good, but my husband and I were both amazed by how only a couple of ingredients combined tastes so good.  We followed the recipe EXACTLY the first time with a 4-4.5 lb corned beef.  The second time we made this with another 4-4.5 lb corned beef we added just a few favorite spices (like smoked paprika) that would not overwhelm the beer.  The second time I made this I was pressed for time so I set the pressure cooking time for 1 hour, then let it sit in the pot until hubby was home from work, which ended up being over 20 mins NP.  Worked fine, and I may do that from now on.  And DO NOT ADD SALT!!!  Read about Corned Beef...  it is salt cured!

The meat turned out great. super tender and juicy.

Used water instead of beer, but did everything else. Came out PERFECT - sturdy enough to cut proper slices, but then fork-tender shredded bits.

I made this in the instapot and it came out perfect. I used a local ipa called Seahag which is very hop and citrus flavored ale and the taste it gave the meat was a perfect balance. Definitely a keeper

Did it my own way added the spice packet 
And used some of the point for hash!

Came out perfect. So tender. I used beef broth instead of beer and it was just amazing.

added the spice packet but otherwise cooked as the recipe said, omg the meat was perfectly tender and my fsmily loved it and gobbled it up.

love corned beef with all the vegies and without . The pressure cooking method is so much faster and even the simmer method is so great! Have always been a favorite of mine.

Cooked mine for an hr &amp; let it NPR for 45 min, turned out fall apart tender.   After a while, the outside started drying out. Maybe a little less NPR next time. Definitely would not recommend cooking it the full 1.5 hrs unless maybe change the pressure setting?

The Corned Beef Brisket was indeed very tender and went well with the Cabbage and Jasmin Rice.

first time using my new instant pot.  meat was juicy and tender, not a big fan of the onion and garlic powder.  wanted more traditional corned beef flavor.  next time  i'll use the enclosed spice pack and omit the other seasonings.  the beer however was a nice addition.

Came out perfect with more than half the time as conventional baking

The best corned beef ever. Simple to make, well worth it.

Using the pressure cooker method turned out just as good as the much longer slow cooker. Pressure and the beer worked well together. I still added the spice packet that came with the corned beef. This method did take the full 90 minutes in order to finish the beef.  Excellent result!

So tender and delicious! VERY important to let the roast rest properly before slicing or you'll have shredded meat.  It will taste good but unless you want it shredded let it rest at least 20 mins.

I just do not like the beer, it's over powering. I know some folks will really like it, but I am not one of them

Followed the recipe exactly but the meat turned out really tough and super chewy.  Ate it just so I wouldn’t waste an expensive piece of meat with lots of horseradish on the side. So disappointed!

Great recipe.
I didnt use beer, I used beef stock.
Everyone loved it.

Made with a lower sodium brisket. It doesn't get any better. Fabulous!

Just used beef broth instead of beer. Cheers, thanks for recipe

pressure cooker corned beef brisket

Servings: 10

Cost: $2.70 /serving

Author : Christina

Ingredients

Instructions

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