Easy Instapot Pressure Cooker Corned Beef – 3 Ingredients!

ABOVE PIC: After cooking.  Perfectly cooked and so tender.

ABOVE PIC:  Before cooking.

After having Interstim surgery for the management of IC pain, I need really simple recipes as I recover; and let’s face it: easy recipes are great!  This is a very quick assembly of ingredients.  My 3# corned beef package was about $12 at ALDI, so I suggest shopping around for your meat if you want to save some cash.

Warning: The spice packet is full of unknown spices as far as I’m concerned.  I saw fennel and others, but you just don’t know what’s in there and it can vary.  My package didn’t have a spice description, so please, if  you’re extremely sensitive, discard the spice package.  I removed the red pieces that looked like red pepper flakes and used half the seasoning.  I was ok afterward (no IC flare symptoms), but you may not be, so know your body. Also, alcohol is an IC irritant.  I think it burns off in cooking but who really knows.  If it bothers you badly, I’d double the beef broth instead.  



  • 3 lb. corned beef brisket
  • 1 -12oz. light beer like Michelob Ultra (95 calories)
  • 1 cup beef broth (buy the highest quality)



  1. Place whole corned beef in the pressure cooker with the spices it comes with.  (See warning above). I actually cut my beef brisket in half to fit into the 6 QT. Instapot a little better.
  2. Pour the light beer and the beef broth over the corned beef.
  3. Set the valve to “sealing”.
  4. Set the timer for 70 minutes on high.  My Instapot took 8 minutes to come to pressure and it was done in a total of 1 hour 18 minutes (even though I set it for 70 minutes high pressure).
  5. I did a quick release but I think either a quick release or a natural release would work. Depends how hungry you are. 🙂
  6. Remove corned beef and if serving immediately, slice and serve now.
    If serving later, remove the beef and put it in a shallow dish.  Pour a cup of the hot broth over it, cover with foil, and stick it in the oven to keep it warm until ready to serve.
  7. OPTIONAL: If you are cooking veggies, after the beef is removed from the pot, put cabbage and carrots in the pot and cook them on high for 3 minutes, then do a quick release and serve.
  8. ALSO OPTIONAL:  I made 1 cup of beef broth on the side for dunking my sandwich – I don’t like dry sandwiches that often.  I don’t think the leftover juices in the Instapot are good for dunking, but to each his own.

*I originally found this recipe on www.joaniesimon.com.  Thanks!

Easy Pressure Cooker Brown Rice

This is a perfectly simple and fast way to cook your brown rice.  The pressure cooker (my Instapot) infuses so much flavor in a short time, it shocks me!

For the first time making it, I halved it with no issues.



  • 4 cups water
  • 2 cups long brown rice
  • 4 chicken bouillon cubes (or, if using bouillon from jar, use 4 tsp.)
  • 3 dashes Mrs. Dash seasoning mix, original**
  • 3 tablespoons butter
  • pepper

**Instead of Mrs. Dash, which has ingredients I can not have, I used a mixture of dried oregano, basil, garlic, and onion (all dried) and it turned out fabulously!



  1. Spray pressure cooker with cooking oil / spray.
  2. Add all ingredients to cooker.
  3. Set pressure cooker to “sealing”, not venting.
  4. I set it on manual for 15 minutes.  Once the correct pressure is achieved, it will countdown from 15 minutes.
  5. I slowly and carefully released the steam vent with a long spoon with a hook at the end.
  6. It wasn’t done, so I put it on “keep warm” and about 5 minutes later, it was perfect!