How to Make Homemade Corned Beef (Instant Pot and Slow Cooker Directions)

Thank you for supporting this site with purchases made through links in this post.

Learn How to Make Homemade Corned Beef in Your Instant Pot or Slow Cooker | This is so good...It’s March and that means St. Patrick’s Day is coming up!  Now I’m not really one to celebrate this holiday, but there is one thing about this day that gets me pretty excited – Corned Beef!  Ask my Mom, corned beef has always been one of my favorite meals, coming in just shy of her homemade chicken pot pie.  Several years ago, my sister posted a recipe for homemade corned venison on her blog, The Primal Recipe Archive.  I’ve made it several times using a beef brisket, tweaking it just a bit, and today I’m going to show you how to make Homemade Corned Beef with both Instant Pot and Slow Cooker directions.

One of the reasons I was drawn to making corned beef from scratch was the unusual pink color of commercial corned beef. Most of these preparations include nitrates or nitrites which alter the hemoglobin in the meat, resulting in the pinkish color. My recipe will not result in a pinkish meat, but it will deliver all of the deliciousness of a good ole corned beef brisket!

If you are planning to make your corned beef for St. Patrick’s Day, make sure you get the brisket in the brine between 7-10 days before the day you plan to serve it.  The meat needs plenty of time to soak up all of the savory flavors.

Learn How to Make Homemade Corned Beef in Your Instant Pot or Slow Cooker | This is so good...I’ve made this recipe numerous times in my slow cooker with excellent results.  The meat is always fall apart tender and full of flavor.  Now that I’m a lucky Instant Pot owner, I decided to try pressure cooking the corned beef.  Success!  In 90 minutes, I had a juicy and flavorful corned beef and after a few more minutes of pressure cooking, I had carrots and cabbage to go along with it!  I’ll share both methods with you, but highly recommend the Instant Pot if you have one or are looking to add one to your kitchen (P.S. the Instant Pot can also be used as a slow cooker!).

How to Make Homemade Corned Beef (Instant Pot and Slow Cooker Directions)
Write a review
Print
Ingredients
  1. 8 cups of filtered water
  2. 1/2 cup of sea salt
  3. 2 Tablespoons raw honey
  4. 1 Tablespoon freshly ground black pepper
  5. 1 Tablespoon coriander seeds or 1/2 Tablespoon ground coriander
  6. 8-10 dried bay leaves, crushed
  7. 1 Tablespoon red pepper flakes
  8. 1 Teaspoon caraway seeds
  9. 1 Tablespoon dried thyme
  10. 1 cinnamon stick
  11. 6-8 garlic cloves, smashed
  12. 4-5 pound beef brisket, grass-fed if available
  13. 1 pound of carrots, peeled and cut into 2 inch pieces
  14. 1 small head of cabbage, cored and cut into 8 wedges
For the Brine
  1. Combine all of the ingredients except the brisket in a large pot and bring to a boil.
  2. Turn off the heat and let the brine come to room temperature. Once it cools a bit, I like to place it in the refrigerator to speed up the cooling process.
  3. Once the brine is cooled, place the brisket in a large plastic bag or dish with an airtight lid and pour the brine over the meat. Seal up the meat and place it in the refrigerator. Shake up the bag or dish every day to move the brine around the meat.
  4. Let the meat brine for 7-10 days.
Instant Pot Directions
  1. Remove the brisket from the brine and rinse in cold water to remove some of the herbs and spices.
  2. Place the brisket in the Instant Pot, cutting it to fit if needed.
  3. Add enough water to the Instant Pot to just cover the meat.
  4. Place the lid (with the sealing ring in place) on your Instant Pot and twist it in place to lock it.
  5. Place the steam release handle to the "sealing" position. It will not lock into place, but will remain loose. Just make sure it's pointing in the right direction.
  6. Press the "manual" button. It will light up for high pressure at 30 minutes. Press the "+" until you reach 90 minutes cooking time. Within a few seconds, the Instant Pot will beep and display the word "on". This means that the cycle has started and the pressure is building. It can take a bit of time to reach full pressure - anywhere from 15-30 minutes. Once full pressure is reached, the display will switch to a countdown timer.
  7. While the cycle is running, it is totally normal to hear some sputtering and clicking. You may even see some steam or water spurts coming from the steam release handle.
  8. After the cycle is complete, the Instant Pot will beep again and the display will switch to L0:00. It's now in the keep warm setting. It will slowly depressurize in this setting. I prefer to slowly release the pressure manually. To do this, put on an oven mitt, keep your face away from the steam release handle, and slowly turn the handle towards "venting". I do this in little bits, letting the steam escape before pressing the knob further. You will know when the pressure is fully released, because the float valve (the little sliver button next to the steam release handle) will fall down.
  9. Once you have released the pressure, you can remove the lid. Using a large spoon or tongs, remove the corned beef to a platter and cover to keep warm.
  10. Add the carrots and the cabbage wedges to the Instant Pot, removing some of the water if needed to make sure it isn't overfilled.
  11. Place the lid back on the machine and turn it to lock into place.
  12. Turn the steam release handle to the "sealing" position. Press the manual button and set the timer for 3 minutes to pressure cook the carrots and cabbage. If you prefer a crisper cabbage, you can pressure cook just the carrots and then add the cabbage during the keep warm cycle while you prepare the rest of your meal. Ten to fifteen minutes will produce a cooked but still crisp cabbage wedge.
Slow Cooker Directions
  1. Remove the brisket from the brine and rinse in cold water to remove some of the herbs and spices.
  2. Place the brisket in the slow cooker, cutting it to fit if needed.
  3. Add enough water to the slow cooker to just cover the meat.
  4. Place the lid on the slow cooker and cook on low for 8-10 hours.
  5. Once the cooking time is complete, remove the brisket to a platter and cover to keep warm.
  6. Add the carrots and cabbage wedges to the slow cooker, removing water as needed to avoid overfilling it.
  7. Turn the slow cooker to high and cook the vegetables for 30 minutes or until done to your liking.
This is so good... http://thisissogoodhome.com/
Learn How to Make Homemade Corned Beef in Your Instant Pot or Slow Cooker | This is so good...

What is your favorite St. Patrick’s Day meal?  Tell me about it in the comments!

If you are on Pinterest, join us on our Fabulous Food to Try board for more recipes like this one!

Related Posts Plugin for WordPress, Blogger...Standard FTC Disclosure: This post may contain links to products that will earn me a small commission. The price is the same to you, but purchasing through these links will help to support this blog. Know that I will never recommend a product that I have not personally used and liked. This is so good... is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

21 Comments:

  1. I’m about to put the brisket in a brine too! Can’t wait to use my IP to make it this year! Yum!

  2. I like corned beef, but the additives have scared me away for years. Thank you for this healthy alternative. I look forward to trying it in my slow cooker!

  3. My son loves corn beef but I never want him to eat it because of the additives in the packaged version. I haven’t had the best of luck with brisket in the slow cooker. I don’t know why. I find it comes out chewy.

  4. This is AWESOME! I have always been intimidated by corned beef but I would love to do this!

  5. Fabulous! Pinned! I love my IP too!

  6. Pinned this! Thanks for the inspiration!

  7. Love this! I have mine brining in the fridge 🙂 I can’t wait to eat it soon. I love how easy it is to make in the IP.

  8. Can I confess something? I’ve never actually had corned beef before! And I don’t even know why they call it “corned”! LOL. However, if it’s made with brisket and spices like your recipe, I’m sure it’s drool-worthy! It looks so comforting. 🙂

  9. Would love to try to make my own corn beef, I find the store bought ones too salty and too “briny.” Thanks for sharing!

  10. That beef looks so tender. How long would you say manual release takes? And have you found the build up of the pressure is faster for vegetables since the IP is already warm.

    • Manual release is pretty quick, maybe a few minutes after you turn the knob. Yes, the pressure seems to build faster since it’s already warm 🙂

  11. Stopping by again, thanks so much for sharing this with us at Savoring Saturdays linky party! Hope you’ll join us again this week.

Leave a Reply

Your email address will not be published. Required fields are marked *