Instant Pot® Guinness® Corned Beef

Name: Instant Pot® Guinness® Corned Beef
Prep time: 30 min
Cook time: 115 min
Total time: 155 min
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; 0.5 head cabbage, coarsely chopped

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

Sliced corned beef with potatoes in a black baking dish

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.

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
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.