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Tender Instant Pot Irish Corned Beef Brisket Recipe with Easy Horseradish Cream

Instant Pot Irish Corned Beef Brisket - featured image
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A quick and easy Instant Pot recipe for tender, flavorful Irish corned beef brisket served with a zesty horseradish cream, perfect for cozy dinners or festive occasions.

Ingredients

Scale
  • 3 to 4 pounds corned beef brisket, preferably with spice packet included
  • 4 cups water
  • 4 medium carrots, peeled and cut into chunks
  • 3 medium potatoes, quartered (Yukon Gold or red potatoes preferred)
  • 1 medium onion, quartered
  • Optional: 1 small head of cabbage, cut into wedges (add in last 10 minutes)
  • Horseradish Cream:
  • ½ cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 teaspoon fresh lemon juice
  • Salt and pepper, to taste
  • Spices (if not using corned beef packet):
  • 1 tablespoon black peppercorns
  • 1 teaspoon mustard seeds
  • 2 bay leaves
  • 6 whole cloves
  • 1 teaspoon coriander seeds

Instructions

  1. Rinse and prep brisket: Remove corned beef brisket from packaging and rinse under cold water to wash off excess brine and packaging juices. Pat dry with paper towels. (5 minutes)
  2. Add spices: If brisket did not come with a spice packet, add black peppercorns, mustard seeds, bay leaves, cloves, and coriander seeds to the Instant Pot.
  3. Place brisket and water: Set brisket in Instant Pot, fat side up, and pour in 4 cups of water, covering the meat. (2 minutes)
  4. Seal and cook: Close lid and ensure valve is sealed. Pressure cook on high for 75 minutes. Instant Pot will take 10-15 minutes to come to pressure before cooking begins.
  5. Prepare vegetables: While brisket cooks, peel and chop carrots, potatoes, and onion. (10 minutes)
  6. Release pressure: When cooking finishes, use natural release for 15 minutes, then quick release any remaining pressure. (20 minutes total)
  7. Add vegetables: Open lid carefully. Add carrots, potatoes, and onion to pot. Close lid and pressure cook on high for an additional 5-7 minutes. Add cabbage wedges in last 5 minutes if using.
  8. Prepare horseradish cream: In a small bowl, combine sour cream, horseradish, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve. (5 minutes)
  9. Final release and serve: After vegetables cook, quick release pressure. Remove meat and veggies carefully. Slice brisket against the grain for tenderness. Serve with horseradish cream on the side. (5 minutes)

Notes

Rinsing the brisket reduces excess saltiness. Natural pressure release for 15 minutes helps keep meat tender. Slice against the grain for best texture. Horseradish cream is best made fresh but can be refrigerated for a day. For gluten-free, verify spice blends and sour cream. Dairy-free option: substitute sour cream with coconut yogurt.

Nutrition

Keywords: Instant Pot, corned beef, Irish, brisket, horseradish cream, pressure cooker, St. Patrick's Day, comfort food

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