18 Flavorful Corned Beef Recipes Instant Pot Creations

Craving tender, flavorful corned beef without the all-day simmer? Your Instant Pot is about to become your new best friend! From classic Reubens to cozy hash and even global twists, we’ve rounded up 18 mouthwatering recipes that deliver big taste in a fraction of the time. Whether it’s St. Paddy’s Day or just a hungry Tuesday, these dishes are guaranteed comfort food wins. Let’s get cooking!

Classic Instant Pot Corned Beef and Cabbage

Nothing says comfort like tender corned beef and perfectly cooked cabbage—this Instant Pot version delivers all the flavor in half the time!

Ingredients:

• 3 lbs corned beef brisket (with spice packet included)
• 4 cups low-sodium beef broth
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp whole black peppercorns
• 1 small head green cabbage, cut into 6 wedges
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch chunks

Instructions:

1. Place the corned beef in the Instant Pot, fat-side up. Sprinkle the included spice packet over the meat, then add the beef broth, apple cider vinegar, brown sugar, and peppercorns.
2. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 90 minutes. Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure.
3. Carefully remove the corned beef and set aside on a cutting board. Add the cabbage, potatoes, and carrots to the pot. Secure the lid again and cook on High Pressure for 4 minutes. Quick-release the pressure.
4. Slice the corned beef against the grain and serve with the vegetables, ladling some of the cooking liquid over the top.

The vinegar and brown sugar balance the saltiness of the beef, while the pressure cooker keeps everything juicy without drying out.

Tip: For extra flavor, sear the corned beef on all sides using the “Sauté” function before pressure cooking.

Spicy Instant Pot Corned Beef Hash

This hearty, spicy corned beef hash comes together in a flash thanks to your Instant Pot, packing bold flavors and a satisfying crispy finish.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 lb cooked corned beef, chopped
• 3 cups frozen diced potatoes (no need to thaw)
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil, then sauté onion and bell pepper for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
2. Add corned beef, potatoes, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 1/2 cup beef broth and 2 tbsp Worcestershire sauce, stirring to combine.
3. Secure the lid, set to Manual/Pressure Cook on High for 4 minutes. Quick-release the pressure.
4. Optional crisp-up: Transfer the hash to a skillet over medium-high heat and press down lightly. Cook undisturbed for 3–4 minutes until the bottom is golden and crispy.
5. Garnish with parsley and serve hot.

The smoky paprika and red pepper flakes give this hash a kick, while the Instant Pot locks in moisture for tender beef and potatoes. Tip: For extra heat, drizzle with hot sauce or add a diced jalapeño with the bell pepper.

Instant Pot Corned Beef with Guinness Glaze

This tender, savory corned beef gets a rich, caramelized finish from a sticky Guinness glaze—perfect for St. Patrick’s Day or a cozy Sunday supper.

Ingredients

• 1 (3–4 lb) pre-brined corned beef brisket with spice packet
• 1 cup water
• 1 (12 oz) bottle Guinness beer, divided
• 1/4 cup brown sugar
• 2 tbsp whole-grain mustard
• 1 tbsp apple cider vinegar

Instructions

1. Place the corned beef in the Instant Pot, fat-side up. Sprinkle the included spice packet over the meat. Pour in 1 cup water and 1/2 cup Guinness (reserve the rest for the glaze).
2. Seal the lid, set to High Pressure for 90 minutes, then let the pressure release naturally for 15 minutes before quick-releasing any remaining steam.
3. Transfer the corned beef to a foil-lined baking sheet. Preheat the broiler to high.
4. In a small saucepan, whisk together the remaining 1/2 cup Guinness, 1/4 cup brown sugar, 2 tbsp whole-grain mustard, and 1 tbsp apple cider vinegar. Simmer over medium heat for 5–7 minutes until thickened like syrup.
5. Brush half the glaze over the corned beef. Broil for 3 minutes until bubbly, then repeat with the remaining glaze and broil 2 more minutes until deeply caramelized.

The Guinness glaze transforms the classic corned beef into something special—think sweet, tangy, and just a little malty, with a lacquered crust that’s downright irresistible.

Tip: Save the cooking liquid to boil potatoes or cabbage for a full Irish-inspired meal!

Sweet and Tangy Instant Pot Corned Beef

This fuss-free corned beef cooks up tender and flavorful in the Instant Pot, with a sticky-sweet glaze that’ll have everyone asking for seconds.

Ingredients:

• 1 (3–4 lb) pre-brined corned beef brisket (with spice packet included)
• 1 cup water
• 1/2 cup brown sugar, packed
• 1/4 cup apple cider vinegar
• 2 tbsp whole-grain mustard
• 1 tbsp honey
• 1/2 tsp black pepper

Instructions:

1. Place the corned beef in the Instant Pot, fat-side up. Sprinkle the included spice packet over the meat, then pour in 1 cup water.
2. Seal the lid, set to High Pressure for 90 minutes. Let pressure release naturally for 15 minutes, then quick-release any remaining steam.
3. Transfer the corned beef to a foil-lined baking sheet. In a small bowl, whisk together 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 2 tbsp whole-grain mustard, 1 tbsp honey, and 1/2 tsp black pepper. Brush mixture evenly over the meat.
4. Broil on high for 3–5 minutes until the glaze is bubbly and caramelized. Rest for 10 minutes before slicing against the grain.

The vinegar cuts through the richness of the beef, while the honey-mustard glaze adds a glossy finish that’s restaurant-worthy with zero fuss.

Tip: Save the cooking liquid to boil potatoes or cabbage for a quick side—it’s packed with flavor!

Instant Pot Corned Beef Reuben Casserole

This hearty casserole packs all the flavors of a classic Reuben sandwich into a comforting, easy-to-make dish—perfect for St. Paddy’s Day or any cozy night in.

Ingredients:

• 1 (3 lb) corned beef brisket with spice packet
• 1 cup beef broth
• 1 lb sauerkraut, drained
• 4 cups cooked egg noodles
• 1 cup shredded Swiss cheese
• 1/2 cup Thousand Island dressing
• 1 tbsp butter, melted
• 1/2 tsp caraway seeds

Instructions:

1. Place the corned beef brisket in the Instant Pot, fat-side up. Sprinkle the included spice packet over it, then pour in 1 cup beef broth. Seal and cook on High Pressure for 90 minutes, then natural release for 15 minutes.
2. Transfer the brisket to a cutting board and shred it into bite-sized pieces. Discard any excess fat.
3. In a large bowl, combine the shredded corned beef, 1 lb sauerkraut, 4 cups cooked egg noodles, 1/2 cup Thousand Island dressing, and 1/2 tsp caraway seeds. Toss gently to mix.
4. Transfer the mixture to a greased 9×13-inch baking dish. Top evenly with 1 cup shredded Swiss cheese and drizzle with 1 tbsp melted butter.
5. Broil on high for 3–5 minutes until the cheese is bubbly and lightly browned.

The tangy sauerkraut and creamy Swiss cheese melt together beautifully with the tender corned beef, while the caraway seeds add a subtle rye-like finish—no bread required!

Tip: For extra crunch, sprinkle buttered rye breadcrumbs over the cheese before broiling.

Savory Instant Pot Corned Beef Stew

This hearty corned beef stew is a one-pot wonder, packing tender meat, potatoes, and carrots in a rich, savory broth—perfect for chilly nights when you crave comfort without the fuss.

Ingredients:

• 1.5 lbs corned beef brisket (with spice packet)
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium beef broth
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 1-inch chunks
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp black pepper

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add diced onion and cook for 3 minutes until softened. Stir in minced garlic for 30 seconds until fragrant.
2. Add corned beef brisket (fat-side up), beef broth, Worcestershire sauce, spice packet, 1 tsp thyme, 1 bay leaf, and 1/2 tsp black pepper. Seal the lid and cook on High Pressure for 90 minutes.
3. Quick-release the pressure, then remove the brisket and shred it into bite-sized pieces, discarding excess fat.
4. Add potatoes and carrots to the pot. Return the shredded beef, seal again, and cook on High Pressure for 5 minutes. Quick-release once done.
5. Discard the bay leaf and skim excess fat if needed. Serve hot with crusty bread.

The magic here? The Instant Pot tenderizes the corned beef into melt-in-your-mouth perfection while infusing the veggies with deep, spiced flavor—no pre-boiling required!

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter before serving.

Instant Pot Corned Beef and Potato Bake

This hearty one-pot wonder combines tender corned beef with creamy potatoes—perfect for a no-fuss weeknight dinner that tastes like it simmered all day.

Ingredients:

• 1 (3 lb) corned beef brisket, with spice packet
• 1.5 lbs Yukon Gold potatoes, quartered
• 1 cup low-sodium beef broth
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Place the corned beef in the Instant Pot, fat-side up. Sprinkle the included spice packet over the meat, then add the potatoes around it.
2. Whisk together the beef broth, Dijon mustard, honey, garlic powder, and black pepper in a small bowl. Pour over the meat and potatoes.
3. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 90 minutes. Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure.
4. Transfer the corned beef to a cutting board and slice against the grain. Serve over the potatoes, drizzled with cooking juices and garnished with fresh parsley.

The magic here? The potatoes soak up all the savory-spiced broth while staying perfectly tender—no pre-boiling required.

Tip: For extra caramelization, broil the sliced beef and potatoes on a sheet pan for 2–3 minutes before serving.

Herbed Instant Pot Corned Beef with Root Vegetables

This tender, flavorful corned beef cooks up fast in the Instant Pot with a medley of root vegetables and fresh herbs—perfect for St. Patrick’s Day or a cozy Sunday supper.

Ingredients:

• 3 lbs corned beef brisket (with spice packet)
• 1 cup low-sodium beef broth
• 1 tbsp whole grain mustard
• 1 tbsp brown sugar
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch chunks
• 1 medium yellow onion, quartered

Instructions:

1. Place the corned beef in the Instant Pot, fat-side up. Sprinkle the included spice packet over the meat, then add the beef broth, whole grain mustard, brown sugar, thyme, and bay leaves.
2. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 90 minutes. Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure.
3. Carefully transfer the corned beef to a cutting board and tent with foil. Add the potatoes, carrots, and onion to the pot. Seal and cook on High Pressure for 4 minutes, then quick-release the pressure.
4. Slice the corned beef against the grain and serve with the vegetables and a ladle of the cooking liquid.

The fresh thyme and whole grain mustard add a bright, tangy depth to the rich beef, while the Instant Pot keeps everything melt-in-your-mouth tender. Tip: For extra flavor, broil the sliced beef for 2–3 minutes before serving to crisp the edges!

Instant Pot Corned Beef Tacos with Slaw

These tender, savory corned beef tacos come together in a flash thanks to your Instant Pot, topped with a bright, crunchy slaw for the perfect contrast.

Ingredients

• 1 (3 lb) corned beef brisket with spice packet
• 1 cup water
• 8 small flour tortillas, warmed
• 2 cups shredded green cabbage
• 1/2 cup shredded carrots
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp celery seed
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the corned beef in the Instant Pot, fat-side up. Sprinkle the included spice packet over the top, then pour in 1 cup water. Seal the lid and cook on High Pressure for 90 minutes. Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure.
2. While the beef cooks, make the slaw: In a large bowl, whisk together 1/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp celery seed, 1/4 tsp salt, and 1/4 tsp black pepper. Add 2 cups shredded cabbage and 1/2 cup shredded carrots, tossing to coat. Chill until ready to serve.
3. Transfer the corned beef to a cutting board and thinly slice against the grain. Fill warmed tortillas with beef and top generously with slaw.

The magic here is how the tangy-sweet slaw cuts through the rich, melt-in-your-mouth corned beef—no extra sauce needed!

Tip: For extra flavor, sear the corned beef on all sides using the “Sauté” function before pressure cooking.

Instant Pot Corned Beef Shepherd’s Pie

This twist on classic shepherd’s pie swaps in tender corned beef for a hearty, savory filling that’s ready in a flash thanks to your Instant Pot.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1.5 lbs cooked corned beef, shredded
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp black pepper
• 1.5 lbs russet potatoes, peeled and cubed
• 1/4 cup butter
• 1/4 cup milk
• 1/2 tsp salt
• 1 cup shredded cheddar cheese

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds.
2. Add corned beef, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, and 1/2 tsp black pepper. Stir, then cancel Sauté mode.
3. Place a steamer basket over the mixture and add potatoes. Secure the lid, set to High Pressure for 8 minutes, then quick-release.
4. Transfer potatoes to a bowl. Mash with 1/4 cup butter, 1/4 cup milk, and 1/2 tsp salt until smooth.
5. Spread mashed potatoes over the corned beef mixture. Sprinkle with 1 cup cheddar cheese. Broil in the oven for 3–5 minutes until bubbly and golden.

The tangy mustard and Worcestershire cut through the richness of the corned beef, while the cheesy potato topping gets irresistibly crispy under the broiler.

Tip: For extra flavor, stir 1/2 cup sauerkraut into the corned beef mixture before topping with potatoes.

Instant Pot Corned Beef and Sauerkraut Soup

This hearty soup combines tender corned beef with tangy sauerkraut for a comforting bowl that’s ready in a flash—thanks to your Instant Pot!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb cooked corned beef, shredded or chopped
• 2 cups sauerkraut, drained (reserve ¼ cup juice)
• 4 cups low-sodium beef broth
• 1 tsp caraway seeds
• ½ tsp black pepper
• 2 medium russet potatoes, peeled and diced
• 1 cup shredded Swiss cheese (for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add corned beef, sauerkraut (plus reserved juice), beef broth, 1 tsp caraway seeds, and ½ tsp black pepper. Scatter potatoes on top (do not stir).
3. Lock the lid, set to High Pressure for 10 minutes, then quick-release. Stir gently to combine.
4. Ladle into bowls and top with Swiss cheese and parsley.

The briny sauerkraut and rich corned beef melt together into a broth that’s deeply savory with just the right tang—no pre-boiling required!

Tip: For extra creaminess, stir in a splash of heavy cream before serving.

Instant Pot Corned Beef and Caramelized Onions

This Instant Pot Corned Beef with Caramelized Onions delivers tender, flavorful meat with a sweet-savory twist—perfect for St. Patrick’s Day or a cozy weeknight dinner.

• 3 lbs corned beef brisket (with spice packet)
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 cup low-sodium beef broth
• 1 tbsp whole-grain mustard
• 1/2 tsp black pepper

1. Set the Instant Pot to Sauté mode. Melt the 2 tbsp butter, then add the sliced onions and 1 tbsp brown sugar. Cook for 10–12 minutes, stirring occasionally, until deeply golden. Stir in the 1 tbsp apple cider vinegar and scrape up any browned bits. Transfer onions to a bowl.
2. Place the corned beef brisket in the pot (fat-side up) and sprinkle with the included spice packet. Pour in the 1 cup beef broth, then secure the lid. Cook on High Pressure for 90 minutes, then let pressure release naturally for 15 minutes.
3. Remove the brisket, slice against the grain, and return to the pot. Stir in the 1 tbsp whole-grain mustard and 1/2 tsp black pepper, then top with the caramelized onions. Let sit for 5 minutes to meld flavors.

The magic here? The onions caramelize right in the Instant Pot, adding a rich depth that balances the salty beef. No extra pans needed!

Tip: For extra tang, swap half the broth for Guinness beer—it amps up the umami.

Instant Pot Corned Beef with Mustard Sauce

This tender, flavorful corned beef cooks up effortlessly in the Instant Pot, and the tangy mustard sauce adds the perfect zing. It’s a no-fuss dinner that tastes like it simmered all day!

Ingredients

• 3–4 lbs corned beef brisket (with spice packet)
• 1 cup low-sodium beef broth
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp whole black peppercorns
• 1 small yellow onion, quartered
• 3 cloves garlic, smashed
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp whole-grain mustard

Instructions

1. Place the corned beef in the Instant Pot, fat-side up. Add the beef broth, apple cider vinegar, brown sugar, peppercorns, onion, garlic, and the spice packet from the brisket.
2. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 90 minutes. Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure.
3. Transfer the brisket to a cutting board and let rest for 10 minutes. Meanwhile, whisk together the Dijon mustard, honey, and whole-grain mustard in a small bowl.
4. Slice the corned beef against the grain and serve with the mustard sauce drizzled on top.

The Instant Pot turns this tough cut into melt-in-your-mouth perfection, and the sweet-spicy mustard sauce balances the rich, salty beef beautifully.

Tip: For extra flavor, sear the brisket on all sides using the “Sauté” function before pressure cooking.

Instant Pot Corned Beef and Lentil Curry

This hearty curry combines tender corned beef with earthy lentils for a cozy, flavor-packed meal that comes together in a flash thanks to your Instant Pot.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 cup dried brown lentils, rinsed
• 2 cups low-sodium beef broth
• 1 (12 oz) can diced tomatoes, undrained
• 1 lb cooked corned beef, chopped into bite-sized pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro, for garnish

Instructions:

1. Set your Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in garlic, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
2. Add lentils, beef broth, diced tomatoes, corned beef, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well, then secure the lid.
3. Cook on High Pressure for 15 minutes, then let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
4. Give the curry a stir—the lentils should be tender and the sauce thickened. Garnish with cilantro before serving.

The magic here? The corned beef infuses the lentils with its rich, salty-sweet flavor, making this taste like it simmered all day—not just 30 minutes!

Tip: For extra tang, stir in a splash of apple cider vinegar at the end.

Instant Pot Corned Beef and Cabbage Rolls

These tender, savory rolls wrap up all the cozy flavors of a classic St. Patrick’s Day feast in one neat little package—no boiling required!

Ingredients:

• 1 (3 lb) corned beef brisket with spice packet
• 1 small head green cabbage, cored and leaves separated (about 12 leaves)
• 1 cup low-sodium beef broth
• 2 tbsp whole-grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 1/4 tsp caraway seeds (optional)

Instructions:

1. Place the corned beef in the Instant Pot, fat-side up, and sprinkle the included spice packet over it. Pour in 1 cup beef broth, then seal and cook on High Pressure for 90 minutes. Let the pressure release naturally for 15 minutes.
2. While the beef cooks, blanch 12 cabbage leaves in boiling water for 2 minutes until pliable. Drain and pat dry.
3. Transfer the cooked beef to a cutting board and shred it into bite-sized pieces, discarding excess fat. In a bowl, mix the beef with 2 tbsp whole-grain mustard, 1 tbsp apple cider vinegar, 1 tsp brown sugar, 1/2 tsp black pepper, and 1/4 tsp caraway seeds (if using).
4. Spoon about 1/3 cup of the beef mixture onto each cabbage leaf, fold the sides inward, and roll tightly. Place the rolls seam-side down in the Instant Pot with the remaining cooking liquid. Seal and cook on High Pressure for 5 minutes to meld flavors.

The tangy mustard and caraway cut through the richness of the beef, while the cabbage keeps everything juicy without turning mushy—perfect for a fuss-free holiday centerpiece.

Tip: Save any extra cooking liquid to drizzle over the rolls or serve as a dipping sauce!

Instant Pot Corned Beef Breakfast Skillet

This hearty skillet is the ultimate way to repurpose leftover corned beef into a breakfast that’s packed with savory flavor and ready in a flash.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cups cooked corned beef, chopped
• 3 cups frozen shredded hash browns
• 4 large eggs
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 cup shredded cheddar cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode and melt the 2 tbsp unsalted butter. Add the onion and bell pepper, cooking for 3–4 minutes until softened.
2. Stir in the corned beef, hash browns, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Press down lightly to form an even layer.
3. Use a spoon to create 4 small wells in the mixture. Crack an egg into each well, then sprinkle the 1/4 cup cheddar cheese over the top.
4. Cover with a glass lid (or foil) and cook on Sauté for 5–7 minutes, until the egg whites are set but yolks are still slightly runny.
5. Garnish with fresh parsley and serve hot.

The crispy-edged hash browns and melty cheese make this skillet irresistibly cozy, while the runny yolks tie everything together like a built-in sauce.

Tip: For extra crunch, let the hash browns cook undisturbed for an extra minute before adding the eggs.

Instant Pot Corned Beef and Kale Stir-Fry

This hearty stir-fry transforms leftover corned beef into a quick, savory meal with a pop of freshness from kale—perfect for busy weeknights!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 lb cooked corned beef, shredded or chopped
• 4 cups chopped kale (stems removed)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp apple cider vinegar
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add corned beef, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp apple cider vinegar, and 1/2 tsp red pepper flakes (if using). Toss to coat and cook for 2 minutes.
3. Stir in kale, cover with the lid (no pressure setting needed), and let wilt for 3–4 minutes, stirring once halfway.
4. Serve immediately, scraping up any crispy bits from the bottom of the pot.

The tangy-sweet glaze clings to the tender beef and kale, while the Instant Pot locks in bold flavor without drying it out.

Tip: For extra crunch, top with toasted sesame seeds or crispy fried onions.

Instant Pot Corned Beef and Sweet Potato Hash

This hearty hash brings together tender corned beef and sweet potatoes in a fraction of the time—thanks to your trusty Instant Pot!

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato (about 1 lb), peeled and diced into ½-inch cubes
• ½ tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup cooked corned beef, shredded or chopped
• 2 tbsp water
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Set the Instant Pot to Sauté mode and heat the 1 tbsp olive oil. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the sweet potato, ½ tsp smoked paprika, ½ tsp thyme, ½ tsp salt, and ¼ tsp black pepper. Toss to coat evenly. Pour in the 2 tbsp water to prevent sticking.
3. Layer the corned beef on top. Secure the lid, set the valve to Sealing, and pressure cook on High for 4 minutes. Quick-release the pressure.
4. Give everything a gentle stir, then divide into bowls. Garnish with fresh parsley before serving.

The smoky paprika and sweet potatoes balance the salty richness of the corned beef perfectly—plus, the Instant Pot keeps the potatoes tender but not mushy.

Tip: For extra crispiness, transfer the hash to a skillet after cooking and sauté for 2–3 minutes.

Conclusion

With 18 delicious Instant Pot corned beef recipes, this roundup has something for every taste—whether you’re craving classic comfort or bold new flavors. Give these recipes a try, and don’t forget to share your favorites in the comments! Loved this list? Pin it to your Pinterest board so you (and fellow home cooks) can enjoy these tasty dishes anytime. Happy cooking!