Corned Beef, Instant Pot

also called corned beef brisket · salt beef · boiled beef · corn beef · brined brisket · instant pot corned beef · pressure cooker corned beef

Also written for Slow Cooker (3 to wash), the plain way (3 to wash).

The table

Three pounds rather than five: a 6-quart pot will not take a five-pound flat under its fill line
4 L(1 gal, cold)waterstir the brinebrine 5 days, turn dailyrinse, soak 2 hr90 min high pressure, natural release 20 minrest 20 min, slice across the grain
200 g(1 cup Diamond Crystal)kosher salt
100 g(1/2 cup packed)dark brown sugar
25 g(5 tsp; cure #1)pink curing salt
4 Tbspickling spice
10 cloves(crushed)garlic
3 lb(1.4 kg, flat cut, fat cap left on)beef brisket
4 L(1 gal, changed once)cold water
6 cups(1.4 L; just to cover it)water
1 large(halved)yellow onion
2carrots
2 ribscelery
2bay leaves
1 tspblack peppercorns
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

Before anything else

2stir the brine

3brine 5 days, turn daily

goes in with what step 2 made

4rinse, soak 2 hr

goes in with what step 3 made

590 min high pressure, natural release 20 min

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 days 4 hr1 of 5 steps gives no time
Needs you
none given
If you get it wrong
Forgiving — the two-hour desalting soak has no give: a brisket that skips it is too salty to eat and nothing later dilutes it
What you'll wash
Three things — the non-reactive tub, the Instant Pot, a bowl to soak the brisket in
Does it keep
4 days — better cold and sliced thin than warmed through: reheating the whole piece dries the lean side

  1. stir the brine

    not timedfrom the start

  2. brine 5 days, turn daily

    5 dayswalk awayfrom the start

  3. rinse, soak 2 hr

    2 hrwalk away5 days in

  4. 90 min high pressure, natural release 20 min

    2 hr 10 minwalk away5 days 2 hr in

  5. rest 20 min, slice across the grain

    20 minwalk away5 days 4 hr in

You'll need non-reactive tub

Goes with

See how it is written
>> title: Corned Beef, Instant Pot
>> category: Stews & Braises
>> tags: beef, cured, brisket, deli, instant pot, pressure cooker
>> counters: Instant Pot
>> dish: corned-beef
>> kit: Instant Pot
>> aka: corned beef brisket, salt beef, boiled beef, corn beef, brined brisket, instant pot corned beef, pressure cooker corned beef
>> pairs-with: pastrami, sauerkraut, russian-dressing, deli-rye-bread
>> servings: 6
>> time: 5 days 4 hr 30 min
>> slack: forgiving — the two-hour desalting soak has no give: a brisket that skips it is too salty to eat and nothing later dilutes it
>> washing-up: the non-reactive tub, the Instant Pot, a bowl to soak the brisket in
>> keeps: 4 days — better cold and sliced thin than warmed through: reheating the whole piece dries the lean side

Three pounds rather than five: a 6-quart pot will not take a five-pound flat under its fill line.

>> step: stir the brine
Stir @water{4%L}(1 gal, cold), @kosher salt{200%g}(1 cup Diamond Crystal), @dark brown sugar{100%g}(1/2 cup packed), @pink curing salt{25%g}(5 tsp; cure #1), @pickling spice{4%Tbs} and @garlic{10%cloves}(crushed) until the salt and sugar have gone.

>> step: brine 5 days, turn daily
Submerge @beef brisket{3%lb}(1.4 kg, flat cut, fat cap left on) in @&(~1)brine{} in a #non-reactive tub{}, weight it under the surface, and ~brine{5%days} in the fridge, turning it over once a day.

>> step: rinse, soak 2 hr
Rinse @&(~1)cured brisket{} and ~soak{2%hr} in @cold water{4%L}(1 gal, changed once).

>> step: 90 min high pressure, natural release 20 min
Pressure cook @&(~1)soaked brisket{} with @water{6%cup}(1.4 L; just to cover it), @yellow onion{1%large}(halved), @carrots{2}, @celery{2%ribs}, @bay leaves{2}, @black peppercorns{1%tsp}, lid on and valve sealed: ~come to pressure{20%min}, then ~pressure cook{90%min} on high and ~natural release{20%min}.

>> step: rest 20 min, slice across the grain
Lift @&(~1)brisket{} out of its liquid, ~rest{20%min} under foil, and carve it across the grain, which turns ninety degrees partway along the flat.