The Ultimate Instant Pot Guinness Corned Beef Recipe: Tender, Flavorful & Easy for St. Patrick’s Day
This Instant Pot Guinness Corned Beef recipe offers an incredibly easy way to prepare a truly delicious corned beef, perfect for your St. Patrick’s Day celebrations or any comforting meal. The result is consistently tender, juicy, and bursting with rich flavor, making it an ideal dish for family dinners or entertaining guests. Say goodbye to long hours in the kitchen and hello to a hassle-free, mouth-watering experience!
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About This Instant Pot Guinness Corned Beef
When St. Patrick’s Day approaches, my mind immediately turns to classic Irish fare, and there’s one dish that stands out above the rest: corned beef. And if we’re talking about quintessential Irish flavors, it’s impossible not to bring Guinness into the conversation. So, why not marry these two iconic elements into one spectacular, easy-to-make meal? This Instant Pot Guinness Corned Beef recipe does just that, transforming a traditional dish into a modern marvel of convenience and flavor.
What makes this recipe truly exceptional is how it dramatically cuts down the cooking time and effort typically associated with preparing corned beef. Forget the hours of simmering in a heavy Dutch oven; with the Instant Pot, you get fork-tender, melt-in-your-mouth corned beef in a fraction of the time. The preparation is minimal – essentially just adding ingredients to the pressure cooker and letting it do its magic. This hands-off approach ensures a hassle-free cooking experience, perfect for busy weeknights or when you’re hosting a St. Patrick’s Day feast.
The corned beef braises in a rich, aromatic broth infused with Guinness, onions, garlic, and savory Worcestershire sauce. This liquid gold permeates every fiber of the meat, ensuring it’s not just tender but incredibly flavorful. You’ll see from the pictures how perfectly it falls apart, making slicing a dream (or even encouraging you to shred it if you prefer!). This tenderness is a hallmark of a well-cooked corned beef, and the Instant Pot delivers it flawlessly.
Beyond the main meal, the beauty of this Instant Pot Guinness Corned Beef lies in its versatility. Any leftovers are a game-changer! Imagine a classic Reuben sandwich, piled high with thinly sliced, tender corned beef, Swiss cheese, sauerkraut, and Russian dressing. Or get creative and add it to your morning avocado toast with a runny egg for a gourmet breakfast. A hearty corned beef hash is another fantastic option. The possibilities are truly endless, limited only by your imagination!
Perhaps a Reuben Eggs Benedict is in order? Is that too audacious for brunch? Share your most creative leftover corned beef ideas in the comments below – I’d love to hear them!
This savory corned beef pairs wonderfully with a variety of side dishes, many of which I’ll highlight later in this post, helping you fully embrace the festive Irish spirit. Serve it as the star of your meal after enjoying some of our favorite St. Patrick’s Day appetizers for a complete holiday experience.
Ingredients for Your Instant Pot Corned Beef
Each ingredient in this recipe plays a crucial role in developing the deep, rich flavors that make this Instant Pot Guinness Corned Beef truly special. Here’s a closer look:
- Corned Beef: The star of the show! I highly recommend looking for a brisket cut, either a flat cut or a point cut. The flat cut is leaner and slices beautifully, as used in these pictures. The point cut, with its slightly higher fat content, can be even more tender and flavorful due to the marbling. Both work wonderfully in the Instant Pot. In March, corned beef is usually readily available in most grocery stores. When selecting, look for a piece that feels firm and has a vibrant pinkish-red color.
- Beef Broth: This forms the base of your cooking liquid, contributing essential savory notes and ensuring the brisket remains moist. While store-bought beef broth works perfectly well, using a high-quality or homemade broth will deepen the overall flavor profile of your dish.
- Guinness: The iconic Irish stout is more than just a liquid – it’s a flavor enhancer. The standard Guinness stout is ideal here, bringing its distinctive dark, malty, and slightly bitter notes that beautifully complement the beef. Avoid using lighter varietals or other stouts that might be too sweet or hoppy, as they won’t achieve the same depth of flavor.
- Onion: A fundamental aromatic that adds a subtle sweetness and depth to the cooking liquid. You can use either a white or yellow onion for this recipe; both will caramelize slightly and release their flavors into the broth. Red onion is not recommended as its strong, slightly sulfurous flavor can overpower the delicate balance.
- Garlic: Usually, I’m a fan of finely minced garlic, but for this Instant Pot recipe, whole, peeled cloves are preferred. Since the garlic is discarded after cooking, using whole cloves ensures a potent infusion of flavor without the risk of burning or becoming overly pungent during the long pressure cooking process.
- Bay Leaves: These unassuming leaves are flavor powerhouses, imparting a subtle, herbaceous note that adds complexity and aromatic depth to the rich braising liquid. Don’t skip them!
- Worcestershire Sauce: A secret weapon for adding a profound layer of umami, tang, and depth. This fermented condiment helps to balance the richness of the beef and the sweetness of the brown sugar, creating a well-rounded and irresistible cooking liquid.
- Brown Sugar: A touch of brown sugar is essential for balancing the savory and slightly bitter notes from the Guinness and other ingredients. It also contributes to a beautiful, slight caramelization on the meat, enhancing its overall appeal. Both light or dark brown sugar will work effectively.
This Recipe’s Must-Haves
To successfully execute this incredible Instant Pot Guinness Corned Beef recipe, a few key pieces of kitchen equipment are essential. Unsurprisingly, the star appliance is an Instant Pot! I personally use the Instant Pot Ultra, which offers various customizable settings, but if you’re looking for a reliable entry-level model, the Instant Pot Pro is a fantastic and more budget-friendly option. For those who prefer sleek black appliances, the Instant Pot Duo is another excellent choice that performs just as well. The Instant Pot truly revolutionizes the way we cook tougher cuts of meat, ensuring tender results in record time.
Beyond the pressure cooker, you’ll also need a high-quality butcher knife. A sharp knife is crucial for carving the perfectly tender corned beef into neat slices. Pair this with a sturdy, reliable cutting board to ensure safe and efficient carving. Having the right tools makes a significant difference in both the preparation and presentation of your finished dish.
Here’s How to Make Guinness Corned Beef
Making this Guinness Corned Beef in your Instant Pot is incredibly straightforward, allowing you to achieve gourmet results with minimal effort. Here’s a detailed breakdown of the simple steps:
Pressure Cook for Perfection
The magic of the Instant Pot lies in its ability to tenderize meat quickly and efficiently. Begin by carefully adding all of your ingredients – the corned beef brisket, beef broth, Guinness, quartered onion, peeled garlic cloves, bay leaves, Worcestershire sauce, and brown sugar – into the inner pot of your Instant Pot. Give everything a quick, gentle stir to ensure all the components are well combined and the brisket is submerged in the flavorful liquid as much as possible.
Once your ingredients are in, securely close the lid of the Instant Pot and ensure the sealing valve is set to the “Sealing” position. Select the “Pressure Cook” (or “Manual” on older models) setting and set the cooking time to 90 minutes on High pressure. This duration is optimal for a 3-pound brisket to become incredibly tender. After the cooking cycle is complete, resist the urge to immediately open the lid. Allow the pressure to naturally release for 10 minutes. This natural release period is crucial; it helps the meat relax, reabsorb juices, and become even more tender, preventing it from drying out. After 10 minutes, you can safely manually release any remaining pressure by carefully turning the sealing valve to the “Venting” position.
Slice and Serve with Care
Once the pressure has fully released, carefully open the lid and remove the perfectly cooked corned beef from the pressure cooker. Transfer it to a clean cutting board. If you’re not planning to serve it immediately, loosely cover the corned beef with aluminum foil to keep it warm and allow it to rest further while you prepare any accompanying side dishes. Resting the meat is key to ensuring maximum juiciness, as it allows the internal juices to redistribute throughout the brisket.
When you’re ready to serve, the most important step for tender corned beef is to slice it against the grain. Look closely at the cooked meat, and you’ll notice muscle fibers running in a particular direction. Always slice perpendicular to these fibers. This technique shortens the muscle fibers, making each bite incredibly tender and easy to chew, rather than stringy or tough. You can choose to cut it into thick, generous slices for a traditional presentation, or, if it’s exceptionally tender and falling apart (which it should be!), you can easily shred it. Arrange the warm, sliced corned beef on a serving platter and get ready to enjoy a truly magnificent meal.
Tips for Success with Your Instant Pot Corned Beef
Achieving perfectly tender and flavorful corned beef every time is easier than you think with these expert tips:
- How to Buy Corned Beef: March is undoubtedly the easiest time to find corned beef brisket, as it becomes a seasonal staple. You’ll typically encounter two main cuts: the flat cut (also known as the “lean” cut) and the point cut. The flat cut is generally more uniform in shape and leaner, making it ideal for neat slicing. The point cut, while often having more marbling and therefore potentially more flavor and tenderness, can be a bit trickier to slice evenly due to its irregular shape and higher fat content. Either will work beautifully in this Instant Pot recipe. Whichever you choose, ensure the packaging is sealed tightly and the meat looks fresh and vibrant. Don’t worry if it comes with a seasoning packet – we’ll address that below!
- Always Cut Against the Grain: This is arguably the most critical tip for ensuring your corned beef is tender. After cooking, take a moment to observe the meat. You’ll see long strands of muscle fibers running in a particular direction. To achieve tenderness, you must slice perpendicular to these fibers. Cutting with the grain will result in chewy, stringy meat, even if it’s perfectly cooked. When you cut against the grain, you shorten these fibers, making each bite much easier to chew and more enjoyable. If your knife glides through effortlessly and the meat gently starts to flake at the edges, you know you’re doing it right!
- Don’t Trim Too Much Fat: While it might be tempting to trim off all visible fat before cooking, a certain amount of fat is beneficial. The fat cap on the corned beef renders down during the long cooking process, basting the meat and adding an incredible amount of flavor and moisture. This is especially true for the point cut, which benefits greatly from its natural fat content. Trim only excessively large, hard pieces of fat if desired, but leave a good layer for succulence.
- Rest Your Meat: Just like with any roasted or braised meat, resting the corned beef after it comes out of the Instant Pot is crucial. Loosely tenting it with foil for at least 10-15 minutes (or even up to 30 minutes in the slow cooker version) allows the juices, which have been driven to the center during cooking, to redistribute throughout the entire brisket. This step ensures that your corned beef remains incredibly juicy when sliced, rather than having all those delicious liquids spill out onto your cutting board.
- Adjust Cook Time for Different Sizes: This recipe is optimized for a 3-pound corned beef brisket. If your brisket is significantly larger (e.g., 4-5 pounds), you might need to increase the pressure cook time by an additional 10-15 minutes. For smaller briskets, you could slightly decrease the time, but 90 minutes typically yields excellent results for most standard sizes. Always factor in the natural pressure release time for optimal tenderness.
Other St. Patrick’s Day recipes to explore: Jameson Manhattan | Instant Pot Irish Beef Stew | Short Rib Guinness Beer Cheese Soup | Bailey’s Chocolate Chip Bundt Cake
What About the Seasoning Packet?
Many commercially packaged corned beef briskets come with a small spice packet, often labeled “pickling spice.” This packet typically contains a blend of whole spices like black peppercorns, mustard seeds, coriander seeds, allspice, bay leaves, and sometimes cloves or red pepper flakes. If your corned beef comes with one, absolutely use it! Simply tear it open and add its contents directly into the Instant Pot along with the other ingredients. These spices are carefully curated to enhance the flavor of corned beef, providing an extra layer of aromatic depth and traditional taste that complements the Guinness beautifully. Think of it as a bonus flavor boost that makes your dish even more authentic and delicious.
What Beer is Best for Corned Beef?
For this specific recipe, Guinness beer is truly the optimal choice. Its distinct flavor profile – characterized by rich, roasted malt notes, hints of coffee and chocolate, and a smooth, creamy texture with just the right amount of bitterness – creates an unparalleled depth of flavor that perfectly complements the savory beef broth. Guinness not only infuses the corned beef with a dark, robust taste but also contributes to its incredible tenderness due to its acidity and enzymes. If Guinness isn’t available or you prefer an alternative, look for another high-quality Irish stout or a dry, dark stout. Avoid anything too hoppy, overly sweet, or light in body, as these flavors will not meld as harmoniously with the corned beef.
What Can I Substitute for Beer in Instant Pot Corned Beef?
If you’re avoiding alcohol, whether for personal preference or dietary reasons, substituting the Guinness is simple and won’t compromise the quality of your corned beef. The best alternative is to simply use an equal amount of additional beef broth. This will maintain the savory depth and moisture needed for the pressure cooking process, ensuring your corned beef is still incredibly tender and flavorful. You could also explore non-alcoholic stouts if you wish to replicate some of the malty flavors, though these can be harder to find.
Can I Make This in a Slow Cooker or Crockpot?
Absolutely! If you don’t own an Instant Pot or simply prefer the convenience of slow cooking, this Guinness Corned Beef recipe adapts beautifully to a slow cooker or Crockpot. The process is just as simple, though the cooking time will be significantly longer. To prepare, add all the ingredients—corned beef, beef broth, Guinness, onion, garlic, bay leaves, Worcestershire sauce, and brown sugar—to your slow cooker insert. Cover with the lid and cook on the “High” setting for 7 to 8 hours, or until the corned beef is incredibly tender and easily pulls apart with a fork. Once cooked, allow the corned beef to rest in the slow cooker with the lid on for at least 30 minutes before removing it to a cutting board and slicing. This resting period is crucial for juicy, tender results.
What About the Cabbage?
Ah, the eternal question of cabbage with corned beef! For me, personally, the classic corned beef and cabbage combination has never been a favorite. A youthful, misguided cabbage soup diet in college unfortunately tainted my perception of cabbage, and I’ve struggled to enjoy it since. (Let this be a lesson: fad diets are rarely the answer!) However, I completely understand that for many, corned beef isn’t complete without its cruciferous companion.
If you’re a devout fan of cabbage alongside your corned beef, I highly recommend exploring this braised cabbage recipe. It comes with my mom’s seal of approval, and her culinary judgment is something I wholeheartedly trust!
Alternatively, if you’re keen on incorporating both potatoes and cabbage directly into your Instant Pot meal, you absolutely can! After your corned beef has finished cooking and you’ve removed it to rest, add a whole head of cabbage, cut into thick wedges, and about 1-2 pounds of quartered red potatoes to the remaining flavorful liquid in the pressure cooker. Close the lid and cook on High pressure for an additional 4 to 5 minutes, or until the vegetables are tender but still hold their shape. It’s crucial to release the pressure manually as soon as the timer goes off to prevent overcooking the vegetables. This method allows you to cook a complete, traditional meal in one pot, soaking up all that incredible Guinness-infused broth.
Need some more inspiration for the Instant Pot? Check out my Instant Pot recipes page!
What to Serve with Guinness Corned Beef
When I think of the rich, savory flavors of corned beef braised in Guinness, my mind conjures up images of warm, comforting side dishes. While the classic cabbage might not be my personal preference, there are countless other delicious accompaniments that perfectly complement this robust main course. The goal is to choose sides that enhance the meal without overpowering the star of the show.
- Garlic Butter Oven Roasted Carrots and Potatoes: These vibrant, tender-crisp vegetables are exactly what you see pictured alongside this magnificent Guinness corned beef. This incredibly simple sheet pan recipe can be easily prepared in your oven during the latter stages of the corned beef’s cooking time, making for a streamlined meal preparation. The sweetness of the carrots and the earthiness of the potatoes, coated in fragrant garlic butter, are an ideal pairing.
- Instant Pot Mashed Potatoes: For those who crave the ultimate comfort, a generous serving of creamy, fluffy mashed potatoes is a non-negotiable side. You can even whip up a batch of these leftover Instant Pot Mashed Potatoes while your corned beef rests for an efficient and delicious meal.
- Smashed Potatoes with Fresh Herbs and Blue Cheese: If you’re looking for something with a bit more texture and a gourmet touch, these smashed potatoes are a fantastic option. Crispy on the outside and tender on the inside, with the added zing of fresh herbs and savory blue cheese, they offer an exciting contrast to the tender beef.
- Crispy Brussels Sprouts with Balsamic: For a touch of green and a slightly bitter counterpoint, my crispy Brussels sprouts are an absolute winner. They’re roasted to perfection, achieving that irresistible restaurant-quality crispiness right in your own kitchen, and the balsamic glaze adds a lovely tang.
- Whole-Grain Mustard: Don’t forget the condiments! A dollop of robust, whole-grain mustard served on the side provides a sharp, piquant flavor that cuts through the richness of the corned beef beautifully, offering a delightful flavor contrast with every bite.
And to complete your authentic Irish-inspired feast, don’t overlook dessert and drinks! A batch of easy Bailey’s hot fudge sauce can transform simple ice cream sundaes into a decadent treat. To conclude the evening on a truly comforting note, a warm Scotch coffee, crowned with a generous dollop of freshly whipped cream, is the ideal way to unwind. For an even more authentic pairing, consider one of these essential Irish whiskey cocktails or the elegant, classic Black Velvet (a blend of stout and sparkling wine) to accompany your meal.
How to Store and Reheat Your Instant Pot Guinness Corned Beef
Proper storage and reheating are key to enjoying your delicious Instant Pot Guinness Corned Beef for days to come. Once the corned beef has cooled completely, transfer it to an airtight container. You can store the sliced or shredded meat along with some of the flavorful cooking liquid to keep it moist. It will keep beautifully in the refrigerator for 3 to 4 days, making it perfect for meal prep or quick leftover lunches.
To reheat the corned beef while maintaining its tenderness and moisture, the oven method is highly recommended. Wrap the desired portion of meat tightly in aluminum foil and place it on a baking sheet. Reheat in a preheated oven at 355°F (175°C) for approximately 5-10 minutes, or until it is thoroughly warmed through. Adding a tablespoon or two of the reserved cooking liquid inside the foil packet before reheating can help prevent it from drying out. For a quicker option, individual slices can be gently warmed in the microwave on a low setting, covered, with a splash of broth. Be careful not to overcook, as this can make the meat tough.
Finally, if you make this Instant Pot Guinness Corned Beef recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I absolutely love hearing about your culinary successes, and I genuinely take the time to respond to every single comment. Your feedback is incredibly valuable.
Feel free to drop any questions you might have below as well – I’m here to help!
Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! Seeing these delicious creations come to life in your homes is truly my favorite thing, and it means the world to me!
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Everyday Seasonal Cookbook
Featuring comprehensive seasonal produce guides, delightful recipes, and much more, this cookbook is your ultimate companion for creating delicious, seasonal food for every occasion throughout the year.
Instant Pot Guinness Corned Beef
Equipment
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Instant Pot Ultra
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Instant Pot DUO
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Wusthof Classic Artisan Butcher Knife
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Organic Bamboo Cutting Board
Ingredients
- 3 lbs marinated uncured corned beef flat brisket
- 4 cups beef broth
- 12 oz Guinness
- 1 large onion peeled and quartered
- 4 cloves garlic peeled
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
Instructions
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In the insert of your electric pressure cooker, add the corned beef, beef broth, Guinness, onion, garlic, bay leaves, Worcestershire sauce, and sugar.
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Close and seal the lid. Cook on High pressure for 90 minutes. Allow pressure to naturally release for 10 minutes, then manually release any remaining pressure.
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Remove the corned beef from the pressure cooker and transfer to a cutting board. Slice and serve immediately or cover loosely with foil to rest.
Notes
To make this in the slow cooker, add all ingredients (corned beef, beef broth, Guinness, onion, garlic, bay leaves, Worcestershire sauce, and sugar) to the slow cooker insert. Cook for 7 to 8 hours on High, or until the meat is fork-tender. Let rest for 30 minutes with the lid on before removing and slicing!