Ingredients
Scale
- 3–4 lbs corned beef brisket
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 4 cloves garlic, minced
- 1 onion, quartered
- 2 cups beef broth
- 2 large carrots, chopped
- 4–5 small potatoes, quartered
- Salt and pepper to taste
Instructions
- Gather all ingredients and rinse the corned beef under cold water.
- Place the corned beef in the Instant Pot, adding spices, onion, carrots, and potatoes.
- Seal the pot and cook on high pressure for 90 minutes, then naturally release pressure for 15 minutes.
- Remove the corned beef, let it rest, slice against the grain, and serve!
Notes
- Store leftovers in an airtight container for up to 5 days.
- Freeze sliced corned beef for up to 3 months for quick meals.
- Pair with coleslaw or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 slice
- Calories: 300 Kcal
- Sugar: 0g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg