18 Delicious Corned Beef Recipes Instant Pot Quick

Feeling the pinch for time but craving something hearty and satisfying? You’re in luck! Our roundup of 18 Delicious Corned Beef Recipes for the Instant Pot is here to save your dinner plans. From classic comfort dishes to inventive twists, these quick and easy recipes promise to deliver flavor-packed meals with minimal fuss. Dive in and discover your next weeknight favorite!

Instant Pot Corned Beef and Cabbage

Let’s talk about making your St. Patrick’s Day—or any day—a bit more delicious with this Instant Pot Corned Beef and Cabbage. It’s hearty, flavorful, and oh-so-easy to whip up, even on a busy weeknight.

Ingredients

• 3 pounds of corned beef brisket (with that little spice packet it comes with)
• 4 cups of water (just enough to cover the brisket)
• a couple of bay leaves
• a splash of apple cider vinegar
• 1 head of cabbage, cut into wedges
• 5 medium carrots, chopped into big chunks
• 5 medium potatoes, quartered

Instructions

1. Place the corned beef brisket in your Instant Pot. Sprinkle the spice packet over it.
2. Add the water, bay leaves, and apple cider vinegar. The vinegar helps tenderize the meat—trust me on this.
3. Secure the lid and set the valve to sealing. Cook on high pressure for 90 minutes. Yes, it’s a bit of a wait, but it’s hands-off time.
4. Once done, let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
5. Carefully remove the brisket to a cutting board and cover it with foil to keep warm.
6. Add the cabbage, carrots, and potatoes to the pot. They’ll cook in that flavorful broth.
7. Secure the lid again and cook on high pressure for 5 minutes. Quick release the pressure when done.
8. Slice the brisket against the grain—this makes it tender and easy to eat.

Get ready to dig into a meal that’s got everything—tender, juicy beef, and veggies that are just the right amount of soft but still have a bit of bite. Serve it up with a side of mustard or horseradish for an extra kick.

Instant Pot Corned Beef with Guinness Glaze

So, you’re craving something hearty and flavorful that doesn’t require all day in the kitchen? This Instant Pot Corned Beef with Guinness Glaze is your answer. It’s tender, packed with flavor, and that glaze? Absolutely divine.

Ingredients

• 3 lbs corned beef brisket with spice packet
• a couple of cups of water
• a splash of Guinness beer
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Instructions

1. Place the corned beef brisket in your Instant Pot. Sprinkle the spice packet over it.
2. Pour in enough water to just cover the brisket. This usually takes a couple of cups.
3. Seal the Instant Pot and set it to manual high pressure for 90 minutes. Tip: Make sure the valve is set to sealing!
4. Once done, let the pressure release naturally for about 15 minutes, then quick release any remaining pressure.
5. Carefully remove the brisket and set it aside. Drain the liquid from the pot.
6. In a small bowl, mix together the Guinness, brown sugar, Dijon mustard, and apple cider vinegar. Tip: The glaze should be thick but pourable. If it’s too thick, add a splash more Guinness.
7. Return the brisket to the Instant Pot. Pour the glaze over it, making sure it’s evenly coated.
8. Set the Instant Pot to sauté mode and cook for about 5 minutes, turning the brisket once, until the glaze is sticky and caramelized. Tip: Keep an eye on it to prevent burning!

Let this beauty rest for a few minutes before slicing. The meat? Fall-apart tender. The glaze? Sweet, tangy, with a deep beer flavor that’s not overpowering. Serve it up with some roasted veggies or pile it high on rye bread for an epic sandwich.

Instant Pot Corned Beef Hash

Unbelievably easy and packed with flavor, this Instant Pot Corned Beef Hash is your new go-to breakfast or brunch dish. You’ll love how the ingredients come together for a hearty meal that’s ready in no time.

Ingredients

• 2 cups of diced corned beef
• 3 cups of diced potatoes (about 2 medium)
• 1 small onion, chopped
• A splash of olive oil
• 1/2 cup of beef broth
• A couple of dashes of Worcestershire sauce
• Salt and pepper, just enough to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and add a splash of olive oil.
2. Once hot, toss in the chopped onion and sauté until it’s just soft, about 2 minutes.
3. Add the diced potatoes, corned beef, beef broth, and Worcestershire sauce to the pot. Tip: Make sure the potatoes are evenly sized for uniform cooking.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 4 minutes. Tip: The short cooking time keeps the potatoes from getting mushy.
5. After cooking, do a quick release of the pressure. Carefully open the lid. Tip: For a crispier top, transfer the hash to a baking sheet and broil for 2-3 minutes.
6. Season with salt and pepper to taste, give it a good stir, and it’s ready to serve.

Deliciously crispy on the outside and tender inside, this hash pairs perfectly with a fried egg on top or some toasted sourdough on the side. The Worcestershire sauce adds a depth of flavor that’ll have you coming back for seconds.

Instant Pot Corned Beef and Potato Stew

Got a craving for something hearty and comforting? This Instant Pot Corned Beef and Potato Stew is your go-to for a no-fuss, flavorful meal that feels like a hug in a bowl.

Ingredients

• 2 lbs corned beef brisket, cut into chunks
• 4 cups potatoes, diced into bite-sized pieces
• 2 cups carrots, sliced
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• 1 bay leaf
• A splash of apple cider vinegar
• A couple of dashes of black pepper

Instructions

1. Turn your Instant Pot to the sauté function. Add the corned beef chunks and brown them on all sides, about 5 minutes total. Tip: Don’t skip this step—it adds depth to the stew’s flavor.
2. Throw in the onions and garlic, sautéing until they’re soft and fragrant, about 2 minutes.
3. Add the potatoes, carrots, beef broth, Worcestershire sauce, thyme, bay leaf, apple cider vinegar, and black pepper. Stir everything together. Tip: Make sure the potatoes are submerged for even cooking.
4. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Tip: Natural release for 10 minutes, then quick release the remaining pressure for the best texture.
5. Remove the bay leaf, give the stew a good stir, and let it sit for a couple of minutes to thicken slightly.

Unbelievably tender corned beef and perfectly cooked veggies make this stew a winner. Serve it with a slice of crusty bread to soak up all that delicious broth, or over a bed of mashed cauliflower for a low-carb twist.

Instant Pot Corned Beef Sliders with Spicy Mustard

These Instant Pot Corned Beef Sliders with Spicy Mustard are your new go-to for effortless, flavor-packed bites. Perfect for game day or a quick dinner, they’re sure to impress with minimal fuss.

Ingredients

• 2 lbs corned beef brisket, with spice packet
• 1 cup water
• a splash of apple cider vinegar
• 12 slider buns
• a couple of tablespoons of spicy mustard
• a handful of pickles, sliced

Instructions

1. Place the corned beef brisket in your Instant Pot. Sprinkle the spice packet over the top.
2. Pour in the water and that splash of apple cider vinegar. The vinegar helps tenderize the beef, making it extra juicy.
3. Secure the lid, set the valve to sealing, and cook on high pressure for 90 minutes. Pro tip: Natural release for 15 minutes for the best texture.
4. Once done, carefully remove the brisket and let it rest for 10 minutes. This makes slicing easier and keeps all those delicious juices inside.
5. While the beef rests, toast your slider buns lightly for that perfect crunch.
6. Slice the beef against the grain into thin pieces. This ensures each bite is tender, not chewy.
7. Spread a bit of spicy mustard on each bun, layer with beef and a pickle slice or two.
8. Serve immediately and watch them disappear. The combination of spicy, tangy, and savory is irresistible.

For an extra kick, drizzle a little of the cooking liquid over the sliders before serving. The beef is melt-in-your-mouth tender, and the spicy mustard adds just the right amount of heat. Try serving these with a side of crispy sweet potato fries for a meal that’s sure to satisfy.

Instant Pot Corned Beef Reuben Sandwich

Believe it or not, you can whip up a mouthwatering Reuben sandwich with your Instant Pot in no time. Perfect for those days when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 2 lbs corned beef brisket (with the spice packet)
• 1 cup water
• 1 tbsp apple cider vinegar
• 8 slices rye bread
• 1 cup sauerkraut, drained
• 4 slices Swiss cheese
• 1/2 cup Thousand Island dressing
• A couple of tbsp butter, softened

Instructions

1. Place the corned beef brisket in your Instant Pot. Sprinkle the spice packet over it.
2. Add 1 cup of water and 1 tbsp apple cider vinegar to the pot. Tip: The vinegar helps tenderize the beef.
3. Seal the lid and set the Instant Pot to manual high pressure for 90 minutes.
4. Once done, let the pressure release naturally for 15 minutes, then quick release any remaining pressure. Tip: This step ensures the beef stays juicy.
5. Remove the beef and let it rest for 10 minutes before slicing against the grain.
6. Preheat a skillet over medium heat. Butter one side of each rye bread slice.
7. Assemble the sandwiches with beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Tip: Pressing the sandwich lightly with a spatula helps melt the cheese evenly.
8. Grill each sandwich for about 3-4 minutes per side, until golden brown and the cheese is melted.

Unbelievably tender and packed with flavor, this sandwich is a game-changer. Serve it with a side of pickles for an extra crunch that complements the richness perfectly.

Instant Pot Corned Beef Tacos

So, you’ve got a craving for something hearty yet easy to whip up? These Instant Pot Corned Beef Tacos are your ticket to flavor town without spending all day in the kitchen.

Ingredients

• 2 lbs of corned beef brisket, with the spice packet
• a couple of cups of water
• a splash of apple cider vinegar
• 1 small onion, sliced
• a few cloves of garlic, minced
• a handful of small tortillas
• a dollop of sour cream
• a sprinkle of fresh cilantro, chopped
• a squeeze of lime juice

Instructions

1. Place the corned beef brisket in your Instant Pot. Don’t forget to sprinkle over the spice packet that comes with it.
2. Add the water, apple cider vinegar, sliced onion, and minced garlic around the brisket. Tip: The vinegar helps tenderize the meat, making it extra juicy.
3. Secure the lid and set the Instant Pot to high pressure for 90 minutes. Once done, let the pressure release naturally for about 15 minutes before opening. Tip: Natural release keeps the meat tender.
4. Carefully remove the brisket and shred it with two forks. It should fall apart easily if it’s cooked right.
5. Warm up the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Warming them makes the tacos easier to fold and adds a nice texture.
6. Assemble your tacos by piling the shredded corned beef onto the tortillas. Top with a dollop of sour cream, a sprinkle of cilantro, and a squeeze of lime juice for that fresh zing.

Look at that! You’ve got tacos with melt-in-your-mouth corned beef, a hint of spice, and a fresh kick from the lime. Serve them up with a side of pickled jalapeños for an extra punch.

Instant Pot Corned Beef and Sauerkraut

Now, if you’re looking for a dish that’s both hearty and hassle-free, this Instant Pot corned beef and sauerkraut is your go-to. It’s packed with flavor, super tender, and honestly, it does most of the work for you.

Ingredients

• 3 lbs corned beef brisket (with the spice packet)
• 4 cups sauerkraut, drained
• 1 cup beef broth
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• A couple of bay leaves
• A splash of water

Instructions

1. Place the corned beef brisket in your Instant Pot. Sprinkle the spice packet over it.
2. Add the sauerkraut around the brisket, then pour in the beef broth and a splash of water.
3. Sprinkle the brown sugar and apple cider vinegar over the top, then toss in the bay leaves.
4. Secure the lid, set the valve to sealing, and cook on high pressure for 90 minutes. Tip: For extra tender meat, let the pressure release naturally for about 15 minutes before doing a quick release.
5. Once the pressure’s released, carefully remove the brisket to a cutting board. Let it rest for 10 minutes before slicing. Tip: Slice against the grain for the most tender bites.
6. While the brisket rests, use the sauté function to simmer the sauerkraut for about 5 minutes, stirring occasionally. Tip: This step intensifies the flavors, making the sauerkraut even more delicious.
7. Serve the sliced corned beef with the sauerkraut on the side or piled high on top.

Mmm, the corned beef comes out so tender it practically melts in your mouth, while the sauerkraut adds a tangy crunch. Try serving it on a toasted rye bread for an epic sandwich, or keep it classic with a side of mashed potatoes.

Instant Pot Corned Beef Breakfast Scramble

Let’s kickstart your morning with something hearty and delicious that’s ready in no time. This Instant Pot Corned Beef Breakfast Scramble is your ticket to a flavorful, no-fuss breakfast that’ll keep you full till lunch.

Ingredients

• 1 tbsp olive oil
• 1 cup diced corned beef
• A couple of large eggs
• A splash of milk
• 1/2 cup shredded cheddar cheese
• Salt and pepper, just a pinch of each

Instructions

1. Turn your Instant Pot to the sauté function and heat the olive oil for about 2 minutes until it’s shimmering.
2. Toss in the diced corned beef. Sauté for 3-4 minutes until it starts to get a bit crispy. Tip: The crispier the beef, the more texture your scramble will have.
3. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the corned beef in the Instant Pot.
4. Stir everything gently but constantly for about 2 minutes until the eggs are just set. Tip: Don’t overcook the eggs; they’ll continue to cook from the residual heat.
5. Sprinkle the shredded cheddar cheese on top. Cover the Instant Pot with a lid (no need to seal it) and let it sit for 1 minute to melt the cheese. Tip: For extra flavor, try a sharp cheddar or a mix of cheeses.

Outcome? A creamy, cheesy scramble with crispy bits of corned beef that’s irresistibly good. Serve it straight from the pot or pile it high on toast for an open-faced sandwich that’s breakfast perfection.

Instant Pot Corned Beef and Lentil Soup

Feeling like you need something hearty and comforting but short on time? This Instant Pot Corned Beef and Lentil Soup is your go-to. It’s packed with flavor, easy to make, and perfect for those busy days.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 lb corned beef, cut into chunks
• 1 cup dried lentils, rinsed
• 4 cups beef broth
• 2 cups water
• 1 bay leaf
• A splash of apple cider vinegar
• A couple of sprigs of fresh thyme

Instructions

1. Turn your Instant Pot to the sauté function. Add the olive oil, onion, carrots, and celery. Cook for about 5 minutes, until the veggies start to soften.
2. Throw in the garlic and cook for another minute, just until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Add the corned beef, lentils, beef broth, water, bay leaf, apple cider vinegar, and thyme. Give everything a good stir.
4. Secure the lid and set the Instant Pot to manual high pressure for 25 minutes. Tip: Make sure the valve is set to sealing.
5. Once the time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. Tip: This helps the lentils stay perfectly tender without turning mushy.
6. Remove the bay leaf and thyme sprigs. Give the soup a taste and adjust the seasoning if needed.

Zesty and rich, this soup has a wonderful depth of flavor from the corned beef, balanced by the earthiness of the lentils. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for a creamy twist.

Instant Pot Corned Beef with Honey Mustard Sauce

Craving something hearty and flavorful without spending all day in the kitchen? This Instant Pot corned beef with a sweet and tangy honey mustard sauce is your ticket to a delicious meal with minimal fuss.

Ingredients

• 3 pounds of corned beef brisket, with the spice packet
• 4 cups of water
• a couple of garlic cloves, minced
• a splash of apple cider vinegar
• 1/4 cup of honey
• 2 tablespoons of Dijon mustard
• 1 tablespoon of whole grain mustard

Instructions

1. Place the corned beef brisket in your Instant Pot, fat side up. Sprinkle the spice packet over the top.
2. Add the water, minced garlic, and apple cider vinegar around the brisket, not on top, to keep the spices in place.
3. Secure the lid, set the valve to sealing, and cook on high pressure for 90 minutes. Tip: For extra tender beef, let the pressure release naturally for about 15 minutes before doing a quick release.
4. While the beef cooks, whisk together the honey, Dijon mustard, and whole grain mustard in a small bowl. Tip: Adjust the honey to mustard ratio if you like it sweeter or more tangy.
5. Once the beef is done, carefully remove it from the Instant Pot and let it rest for 10 minutes before slicing. Tip: Slice against the grain for the most tender bites.
6. Serve the sliced corned beef with the honey mustard sauce on the side or drizzled over the top.

Tender, juicy, and packed with flavor, this corned beef pairs perfectly with the honey mustard sauce. Try serving it over a bed of roasted veggies or alongside some creamy mashed potatoes for a complete meal.

Instant Pot Corned Beef and Vegetable Medley

Craving something hearty and fuss-free? This Instant Pot Corned Beef and Vegetable Medley is your ticket to a delicious, no-fuss meal that’ll have everyone asking for seconds.

Ingredients

• 3 lbs corned beef brisket, with the spice packet
• 4 cups water
• a splash of apple cider vinegar
• a couple of garlic cloves, minced
• 1 large onion, chopped
• 3 carrots, cut into chunks
• 3 potatoes, cubed
• 1 small cabbage, cut into wedges

Instructions

1. Place the corned beef brisket in the Instant Pot, fat side up. Sprinkle the spice packet over it.
2. Add the water and apple cider vinegar to the pot. This helps tenderize the beef.
3. Throw in the minced garlic and chopped onion around the brisket.
4. Secure the lid and set the Instant Pot to Manual High Pressure for 90 minutes. Tip: Make sure the valve is set to sealing.
5. Once done, let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
6. Carefully remove the brisket to a plate and cover with foil to keep warm.
7. Add the carrots, potatoes, and cabbage wedges to the pot. Tip: Cut the veggies into similar sizes for even cooking.
8. Set the Instant Pot to Manual High Pressure for 5 minutes. Quick release the pressure when done.
9. Slice the brisket against the grain for tender slices. Tip: Letting it rest covered makes it juicier.
10. Serve the sliced brisket with the veggies and a ladle of the cooking liquid for extra flavor.

Flavorful and tender, this dish pairs perfectly with a dollop of mustard or horseradish. The veggies soak up all the savory juices, making every bite a delight. Try serving it over mashed potatoes for a twist!

Instant Pot Corned Beef Pasta

This Instant Pot Corned Beef Pasta is the ultimate comfort food that comes together in no time. Perfect for those busy nights when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb corned beef, chopped into bite-sized pieces
• 8 oz pasta, whatever shape you like
• 2 cups beef broth
• 1 cup water
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 onion, diced
• a handful of shredded cheese (cheddar works great)
• a sprinkle of parsley for garnish

Instructions

1. Turn your Instant Pot to the sauté function and add a splash of olive oil.
2. Once hot, toss in the diced onion and minced garlic, sautéing until they’re just soft, about 2 minutes.
3. Add the chopped corned beef to the pot, giving it a quick stir to mix with the onions and garlic.
4. Pour in the beef broth and water, then add the pasta on top. Don’t stir here—just make sure the pasta is submerged.
5. Secure the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
6. Once done, do a quick release and carefully open the lid.
7. Give everything a good stir, then sprinkle the shredded cheese on top. Let it sit for a minute to melt.
8. Garnish with a sprinkle of parsley before serving.

Just like that, you’ve got a creamy, cheesy pasta with tender chunks of corned beef that’s packed with flavor. Try serving it with a side of crusty bread to soak up all that delicious broth.

Instant Pot Corned Beef and Cheese Quesadillas

Back when you’re craving something hearty yet easy to whip up, these Instant Pot Corned Beef and Cheese Quesadillas hit the spot perfectly. They’re a fun twist on two classics, ready in no time.

Ingredients

• 2 cups of shredded corned beef (leftovers work great!)
• 1 cup of shredded cheddar cheese
• 4 large flour tortillas
• A splash of olive oil
• A couple of tablespoons of butter
• 1/2 cup of diced onions
• A pinch of garlic powder

Instructions

1. Turn your Instant Pot to the sauté function and add a splash of olive oil.
2. Toss in the diced onions and cook until they’re just soft, about 3 minutes.
3. Add the shredded corned beef and a pinch of garlic powder, stirring until everything’s warmed through, roughly 2 minutes.
4. Remove the corned beef mixture and set aside. Wipe the Instant Pot clean.
5. Lay out a tortilla and sprinkle half with a generous amount of cheddar cheese.
6. Top the cheese with the corned beef mixture, then fold the tortilla over.
7. Melt a tablespoon of butter in the Instant Pot, then add the quesadilla. Cook for about 2 minutes per side, until golden and crispy.
8. Repeat with the remaining tortillas and filling.
9. Let the quesadillas sit for a minute before cutting—this helps the cheese set.

Fantastically crispy on the outside with a gooey, savory center, these quesadillas are a crowd-pleaser. Try serving them with a side of spicy mustard or horseradish sauce for an extra kick.

Instant Pot Corned Beef Shepherd’s Pie

Wow, you’re going to love this twist on a classic. It’s hearty, flavorful, and comes together in no time thanks to your Instant Pot.

Ingredients

• 2 lbs corned beef, pre-cooked and shredded
• 4 cups mashed potatoes, homemade or store-bought
• 1 cup beef broth
• a splash of Worcestershire sauce
• a couple of carrots, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• a handful of frozen peas
• 1 tbsp butter
• a sprinkle of shredded cheddar cheese

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the butter.
2. Toss in the onions, carrots, and garlic. Cook until the onions are translucent, about 5 minutes.
3. Add the shredded corned beef, beef broth, and Worcestershire sauce. Stir well.
4. Layer the frozen peas on top of the beef mixture. Do not stir.
5. Carefully spread the mashed potatoes over the peas, sealing the edges.
6. Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ for 10 minutes.
7. Once done, let the pressure release naturally for 5 minutes, then quick release the rest.
8. Preheat your broiler. Sprinkle the cheddar cheese over the top.
9. Place the pot under the broiler for 2-3 minutes, until the cheese is bubbly and golden.

Kick back and enjoy the creamy potatoes with the savory corned beef underneath. It’s a match made in comfort food heaven. Try serving it with a side of pickled vegetables for a tangy contrast.

Instant Pot Corned Beef Stuffed Peppers

Alright, let’s dive into making these Instant Pot Corned Beef Stuffed Peppers that are sure to be a hit at your dinner table. You’ll love how the flavors come together in this easy-to-make dish.

Ingredients

• 4 large bell peppers, any color you like
• 2 cups of cooked corned beef, chopped into small pieces
• 1 cup of cooked rice
• 1/2 cup of shredded cheddar cheese
• 1/4 cup of beef broth
• A splash of Worcestershire sauce
• A couple of cloves of garlic, minced
• 1 tbsp of olive oil
• Salt and pepper, just a pinch

Instructions

1. Start by cutting the tops off the bell peppers and removing the seeds and membranes inside. Keep the tops aside.
2. Heat the olive oil in your Instant Pot on the sauté setting. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Throw in the chopped corned beef, cooked rice, Worcestershire sauce, and beef broth. Stir everything together and let it cook for another 2 minutes. Tip: This is a great time to taste and adjust the seasoning if needed.
4. Stuff each bell pepper with the corned beef mixture, packing it in tightly. Place the stuffed peppers into the Instant Pot.
5. Pour 1 cup of water into the bottom of the Instant Pot. Place the lid on, set the valve to sealing, and cook on high pressure for 4 minutes. Tip: Quick release the pressure as soon as the cooking time is up to prevent the peppers from getting too soft.
6. Carefully remove the lid and sprinkle the shredded cheddar cheese over the top of each pepper. Let it sit for a couple of minutes until the cheese melts. Tip: For a golden top, you can pop them under the broiler for a minute or two.

Serve these peppers hot, and watch as the cheese stretches with every bite. The combination of tender corned beef and the slight crunch of the pepper is just perfection. Try serving them with a side of sour cream for an extra creamy touch.

Instant Pot Corned Beef and Egg Fried Rice

Got a craving for something hearty and quick? This Instant Pot Corned Beef and Egg Fried Rice is your go-to for a flavorful meal that comes together in no time.

Ingredients

• 2 cups of cooked rice, cooled (day-old works best)
• 1 cup of corned beef, chopped into bite-sized pieces
• 2 eggs, beaten
• A splash of soy sauce
• A couple of green onions, sliced
• 1 tbsp of vegetable oil
• A pinch of black pepper

Instructions

1. Turn your Instant Pot to the sauté function and heat the vegetable oil for about 2 minutes.
2. Add the beaten eggs to the pot and scramble them until just set, then remove and set aside. Tip: Don’t overcook the eggs; they’ll finish cooking later.
3. In the same pot, add the chopped corned beef and sauté for 3 minutes until slightly crispy.
4. Toss in the cooled rice, breaking up any clumps, and stir to combine with the corned beef.
5. Pour in the soy sauce and a pinch of black pepper, mixing everything well. Tip: If the rice sticks, add a tiny bit more oil.
6. Finally, fold the scrambled eggs back into the pot along with the green onions, stirring gently to heat through for about 1 minute. Tip: The green onions add a fresh crunch, so don’t skip them!

Zesty and satisfying, this dish has the perfect balance of savory corned beef and fluffy eggs. Serve it with a side of pickled vegetables for an extra tangy kick.

Instant Pot Corned Beef and Bean Chili

Unbelievably easy and packed with flavor, this Instant Pot Corned Beef and Bean Chili is your next go-to comfort dish. Perfect for those busy days when you crave something hearty without the fuss.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb corned beef, chopped
• 2 cans (15 oz each) kidney beans, drained
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 tbsp chili powder
• A splash of Worcestershire sauce
• A couple of dashes of hot sauce
• Salt and pepper, just a pinch

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Toss in the onion and garlic, cooking until they’re soft, about 3 minutes.
2. Add the chopped corned beef, stirring occasionally until it’s slightly browned, roughly 5 minutes.
3. Throw in the kidney beans, diced tomatoes, beef broth, chili powder, Worcestershire sauce, and hot sauce. Give it a good stir to mix everything together.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes.
5. Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
6. Season with a pinch of salt and pepper, stir, and you’re ready to serve.

With a rich, meaty texture and a kick of heat, this chili is a crowd-pleaser. Try topping it with shredded cheese and a dollop of sour cream for an extra indulgent twist.

Conclusion

Craving something hearty and delicious? This roundup of 18 Instant Pot corned beef recipes is your ticket to quick, flavorful meals that’ll satisfy any appetite. Whether you’re a seasoned pro or new to the kitchen, there’s a recipe here for you. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access to these tasty ideas!

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