Kosher Recipe Alert: Instant Pot Corn Beef Brisket


AJ Moll


The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with the Facebook group St. Louis Jewish Cooks and its admin AJ Moll to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

You’ve just been gifted an Instant Pot and don’t know what to use it for?

Pressure cooking cuts the cooking time from 4 hours to 90 minutes for this corned beef brisket. Who wants to kill half their day watching a pot on the stove? Literally no one! No need to braise or boil when you can just set it and forget it.


2lb corned beef brisket

1/2 can domestic beer

2 russet potatoes quartered

1 bag baby carrots

1/2 onion Julienned Place potatoes and carrots in bottom of instant pot.

Then stack instant pot trivet on top of veggies. Place brisket on trivet with handles up, making retrieval a breeze.

Warning ⚠️ placing meat directly on the bottom of an instant pot even with the appropriate amount of cooking liquid could result in a burn notice, and let’s be honest no one wants that error, ever.

Now place the onion on top of the meat, if your corned beef came with a seasoning packet, go ahead and sprinkle on top.

Now add around a 1/4 of the can of beer. Go ahead and drink the rest of that beer, because it’s going to go flat if you don’t.

Set the lid, enter high pressure for 90 minutes, when finished cooking release the pressure rapidly. Careful, some liquid could splatter.

Using kitchen tongs remove the meat and let it rest 20 minutes before slicing across the grain.

Place potatoes and carrots in a serving bowl. Note, we like our veggies soft, but if you don’t that’s okay too.

While the meat is resting you could add your raw veggies in the pot for 15 minutes absorbing the flavorful cooking liquid. My fam isn’t into cabbage, but if yours is, by all means throw that in too! If you don’t have picky eaters then hit the final product with chopped parsley, it’ll look better on Facebook!