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Instant Pot Corned Beef Brisket (No Spice Packet)

Serves 4–6Made 1 time
Instant PotOne PotBeefWeeknight

Sliceable, tender corned beef with a savory roast profile. Built for the Instant Pot with optional one-pot vegetables and gravy.

Ingredients (crew 4–6)

Beef & optional sear

Seasoning (replaces spice packet)

Cooking liquid & aromatics

Vegetables (optional, one-pot finish)

Salt check: corned beef is salty already—stick to low-sodium broth.

Pressure settings

  • Main cook: High Pressure 85 min + Natural Release 20 min.
  • Vegetables: High Pressure 10 min, quick release.
  • Texture: Tender, sliceable pieces (not shreddy).
  • Liquid should come 1/3–1/2 up the side of the brisket.

Searing adds flavor but you can skip it if you need a faster start—the cook and timing stay the same.

Instructions (Instant Pot)

  1. Prep the brisket. Rinse the meat briefly under cold water and pat dry. Discard the spice packet. Rub all seasoning over the surface.
  2. Sear (optional). On Sauté → High, heat oil and brown the brisket 3–4 minutes per side. Remove to a plate.
  3. Build the base. Add onion; sauté 2–3 minutes, scraping up browned bits. Stir in tomato paste (30 sec), then Worcestershire and broth, scraping the bottom smooth. Add bay leaves.
  4. Pressure cook the beef. Return brisket (fat side up) so liquid reaches about halfway up. Lid on, valve to Sealing. Cook on High Pressure 85 minutes then Natural Release 20 minutes; vent the rest.
  5. Cook the vegetables. Transfer brisket to a plate; tent with foil. Add carrots, potatoes, and celery. Lid on. High Pressure 10 minutes, quick release.
  6. Slice & serve. Rest brisket 10–15 minutes. Slice against the grain. Serve with vegetables and ladle cooking liquid over the top.

Optional gravy

  1. Set Sauté; simmer the cooking liquid 5–10 minutes to reduce.
  2. For a thicker gravy, whisk 1 1/2 tbsp cornstarch with 3 tbsp cold water. Stir into the simmering liquid until glossy and thickened.

Storage & reheating

  • Store slices submerged in their juices in an airtight container.
  • Refrigerate up to 3 days; freeze up to 3 months.
  • Reheat gently in the liquid for the best texture and moisture.

Result

  • Tender, sliceable corned beef with a savory roast flavor (no pickling-spice overload).
  • One-pot friendly with carrots and potatoes cooked in the same broth.
  • Perfect for dinner plates and sandwich-ready leftovers.