Instant Pot Frozen Corned Beef: No Thaw, All Tender

Transforming frozen corned beef into a tender, succulent meal is easier than you think, especially with a pressure cooker. Whether you’re using an Instant Pot, Ninja Foodi, or Crockpot Express, this guide will walk you through preparing delicious frozen corned beef and cabbage, ensuring a moist and fork-tender brisket every single time. Forget the stress of thawing and embrace the convenience of cooking straight from the freezer.

Ninja Foodi Frozen Corned Beef & Other Pressure Cookers

The beauty of this recipe is its versatility across various pressure cooker brands. Whether you own a Ninja Foodi, Crockpot Express, Mealthy, or any other pressure cooker, the fundamental cooking principles remain the same. All these appliances feature a high-pressure function that’s essential for achieving perfectly cooked, tender meat from a frozen state. If you’re accustomed to our Instant Pot corned beef and cabbage recipe using thawed meat, you’ll find that cooking from frozen simply requires about an additional 30 minutes, and the outcome is just as delightful and flavorful for your dinner table.

Can Corned Beef Be Frozen? Absolutely!

The answer is a resounding yes! Freezing corned beef is a fantastic way to save money and enjoy this delicious cut of meat year-round. Last year, right after St. Patrick’s Day, I took advantage of incredible sales. I found corned beef briskets for just $5 each, a third of their usual price days before the holiday. When I asked the butcher if they could be frozen, he confirmed it’s a common practice, which gave me the confidence to stock up.

I purchased five briskets and immediately placed them in my deep freezer. Throughout the year, I’ve enjoyed experimenting with different ways of cooking corned beef and cabbage. My go-to method used to be Crock Pot corned beef brisket, which I still love, especially using potatoes as a natural trivet and enjoying them as part of the meal.

I also prepared Dutch oven corned beef, which was equally amazing. All these previous attempts involved defrosting the meat first. However, for my final brisket, I decided to bypass the thawing step entirely. This experiment led me to discover the fantastic results of cooking corned beef directly from frozen in a pressure cooker, which is what brings us to this very recipe!

This method works perfectly whether you have a flat cut or a point cut brisket. Personally, the flat cut remains my preference for its consistent thickness and fat distribution, contributing to a more tender and flavorful result.

Let’s delve a bit deeper into the types of corned beef, as this was once confusing for me when looking at packages. There’s a significant difference between the two main types offered, and understanding it will greatly enhance your cooking experience. While one might be slightly more expensive, I assure you it’s worth the extra few dollars. The flat cut is, in my opinion, the superior choice 100% of the time.

The flat cut is typically rectangular and boasts a relatively even thickness throughout. Crucially, it generally contains a good amount of fat, which is a significant advantage. This fat melts during cooking, basting the meat and contributing immensely to its moisture and rich flavor. The point cut, as its name suggests, is more irregularly shaped, wider at one end and tapering to a thin point. It’s often leaner, sometimes lacking the generous fat marbling found in the flat cut. For corned beef, you want that fat to ensure the brisket remains as moist and tender as possible, preventing it from drying out.

One notable difference between cooking frozen meat versus fresh is the increased cooking time required. Because of this longer cooking duration, I generally advise against adding vegetables like cabbage or potatoes directly with the frozen corned beef from the start, as they would overcook and disintegrate. Another important point to note involves the liquid inside the corned beef package. If you do choose to freeze and then thaw your corned beef, the liquid around the meat might take on a rather unappetizing gelatin-like consistency. Don’t worry; this is perfectly normal. Simply rinse the brisket thoroughly before cooking.

Frozen Corned Beef Instant Pot: The Perfect Recipe

Since cooking frozen corned beef requires an extra half hour in the pressure cooker, adding delicate vegetables like potatoes at the beginning would result in them disintegrating into mush. It’s far better to prepare sides like roasted potatoes in the air fryer separately. I’ve experimented with many simple cabbage recipes to pair with this brisket, but pressure cooker fried cabbage is by far our family’s favorite.

For this recipe, we used a 3.5-pound corned beef brisket. The pressure cooking times provided are suitable for briskets ranging from 3 to 4 pounds. Remember, do not discard the pickling spice packet that comes inside the bag – it’s crucial for authentic flavor. Here’s a quick overview of what you’ll need; it’s surprisingly minimal:

• One 3-4 lb beef brisket, still frozen, along with its included spice packet.
• Approximately 4 cups of liquid: you can use beer (for rich flavor), beef broth, or a combination of half broth/beer with water.
• Optional: 1 teaspoon of minced garlic for an extra layer of flavor.

If you absolutely want to include red potatoes with your corned beef, approach it differently than if your meat were fresh. Instead of placing the meat directly on top of the potatoes (which would be the method for thawed meat), arrange the potatoes on the very top, mostly out of the liquid. This allows them to cook slower and maintain their shape better, preventing them from becoming overly soft.

The complete instructions and precise ingredient amounts are detailed below in our printable recipe card section. While general nutritional information is often provided, I highly recommend referring to the back of your specific corned beef package for the most accurate details, as values can vary slightly between brands and cuts.

Generally, a brisket with a larger fat cap will yield superior flavor and moisture. However, be mindful that this will also increase the fat content, so check the nutritional facts on your specific piece for precise dietary information.

Cooking Instructions:

• Begin by placing a trivet with handles inside your pressure cooker’s inner pot. Pour 4 cups of your chosen liquid (beer, broth, or water) into the pot.
• Carefully place the frozen corned beef brisket on top of the trivet. Sprinkle the minced garlic (if using) and the contents of the spice packet over the brisket.
• Securely close the lid and ensure the pressure release valve is sealed. Set your pressure cooker to cook on high pressure for 2 hours.
• Once the cooking cycle is complete, allow the pressure to release naturally. This crucial step contributes significantly to the brisket’s tenderness and usually takes about 30 minutes. Do NOT attempt a quick release.
• Once the pressure has fully released, carefully open the lid. Remove the perfectly cooked corned beef and transfer it to a cutting board. Slice against the grain for the most tender pieces.

To complete your meal, consider serving your succulent corned beef with sides like air fryer cabbage, which cooks in about 15 minutes, or follow one of our delicious Ninja Foodi cabbage recipes. For a comforting classic, Instant Pot mashed potatoes are always a favorite pairing.

You can seamlessly adapt these instructions to make frozen Ninja Foodi corned beef and cabbage, as the cooking method is universal across pressure cooker brands. I’ve personally used this technique successfully in all three types of pressure cookers in my kitchen. Often, we find ourselves with a few slices of leftover corned beef, and I never let them go to waste because they save beautifully for the next day.

Once your corned beef has cooled, transfer any remaining larger pieces into an airtight baggie. It’s best to only slice the amount you intend to eat, as storing a larger, unsliced piece helps retain its moisture. Keep it refrigerated until you’re ready to enjoy it again. You can simply warm it up with a bit of gravy, or get creative and transform it into something new and wonderful.

Of course, corned beef hash is a timeless, old-fashioned favorite that instantly transports me back to my Grandmother’s table during the holidays – a truly comforting classic.

Our family’s absolute favorite way to enjoy leftovers is by making leftover corned beef soup. It’s a hearty and flavorful chowder, brimming with vegetables and diced potatoes. I can honestly tell you this soup is so incredibly amazing that I have many times cooked a fresh corned beef just for the sole purpose of dicing it up and making this delightful soup as a main meal! Do you have any other fantastic leftover corned beef recipes we should definitely try?