Recipes Main Dishes Beef Corned Beef Recipes Instant Pot® Guinness® Corned Beef 4.7 (30) 29 Reviews 6 Photos Corned beef topped with brown sugar and cooked in Guinness® in an Instant Pot®. Delicious! Recipe by N8TE Updated on January 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Prep Time: 30 mins Cook Time: 1 hrs 55 mins Additional Time: 10 mins Total Time: 2 hrs 35 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Ingredients 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 Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Rub all sides of brisket with brown sugar. Place 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 brisket with aluminum foil; let rest for 15 minutes. 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. Select high pressure according to manufacturer's instructions; set timer for 5 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. Serve vegetables with rested brisket. Editor's Note: 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. I Made It Print Nutrition Facts (per serving) 459 Calories 17g Fat 54g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 Vitamin C 66mg 332% 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved