Corned Beef Brisket, Mashed Peas & Potatoes and Roasted Carrots

This Is A Sponsored Post That Contains Affiliate Links

Today I am making an Instant Pot recipe (my first one ever!) featuring seasonally available corned beef brisket that’s pressure cooked in local KC Bier Company Pils, beef broth and a mixture of fresh herbs. I am serving it with a creamy horseradish cream, making this an uber delicious treat that’s not as typical. For the sides I decided to roast some purple and orange carrots in a garlic and balsamic dressing, and I also make a mashed pea and potato puree, still giving you your potatoes, but making them green (because you know – St. Paddy’s is the season for all things green!).

Not Quite My Oma’s Mashed Peas & Potatoes

The peas and potatoes were actually inspired by my Oma Sieghilde (Oma – in case you don’t know – means grandma in German. I will need to post her recipe soon!); my variation uses cooked, frozen peas instead of dried peas that have been soaked overnight and I also added some fresh, grated ginger and other oriental spices. It’s a nice, surprising alternative to the regular mashed potato side, and it adds that nice bright green color to your plate (who says you need green beer to fill your stomach with green things!).

Instant Pot First Experience Report

I must say that using the Instant Pot presented its initial challenges since I have never owned a pressure cooker before and just wasn’t quite prepared for how quickly my corned beef roast would cook! I did some research online and must have been misled because my corned beef came out slightly overcooked (and sadly, not red in color anymore as you would typically see it). It was still extremely yummy, especially when smothered in the horseradish cream sauce, but it just didn’t have that pink hue that I was excited about! I am adjusting the cook time from 80 minutes and 15 minutes natural pressure release time to 70 minutes and 15 minutes natural pressure release time for a 3 pound corned beef brisket.

Whole Foods Beef Roast Bundle Special

A roast is a wonderful thing. While it cooks, it infuses your house with warming aromas and tortures everyone, having to wait until dinner is ready! 😉 If you’re into roasts like I am and want to try out this recipe, Kansas Whole Foods Market stores give you a FREE herb blend with the purchase of ANY beef roast right now through March 20th. What’s even better is that their corned beef is cured in a natural salt brine rather than using nitrites and nitrates, making this a healthier option for you and your family. I simply love shopping there because I can feel good about the high quality of ingredients purchased, knowing it’s good for my family’s health, now and long-term. I hope you live in the area and get to take advantage of this great deal while it lasts – happy St. Paddy’s!

More Family Recipes Coming Next Week!

Thank you for stopping by my blog! Please stay a while, drool over some delicious German food, leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes It’s my cousin Anna’s turn next week with her recipe for a Kirschmichel, a German cherry bread pudding!

Instant Pot Corned Beef Brisket Recipe


  • 3 lb corned beef brisket (take advantage of Whole Foods beef roast bundle through March 20th!)
  • 1 12 oz bottle of Pils beer (I used local KC Bier Company’s Pils)
  • 1 c beef broth
  • assorted herbs (rosemary, sage, thyme, parsley)


  1. In your Instant Pot bowl, combine whole brisket, beer, broth and herbs.
  2. Cook on high pressure setting for 70 minutes and then use the natural pressure release method for 15 minutes.
  3. Slice and serve immediately or keep warm in the oven until ready to serve.

Horseradish Cream Sauce Recipe


  • 1 c (220 g) sour cream
  • 2 Tbsp heavy cream
  • 1/4 c (60 g) grated horseradish (either grate fresh horseradish or buy from the refrigerated section)
  • 1/2 c sliced green onion
  • 1/2 tsp salt
  • 1 Tbsp grated lemon zest
  • pepper to taste


  • Whisk together until smooth, keep cold until ready to serve.

Oven-Roasted Carrots Recipe


  • 2 bunches carrots (I used purple and orange for a nice color mix!)
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp fresh thyme
  • 4 cloves garlic, minced
  • sea salt and fresh ground pepper to taste
  • fresh parsley for garnish (optional)


  1. Thoroughly wash the carrots and trim the green tops to 2 inches.
  2. Make the marinade by whisking together olive oil, balsamic vinegar, fresh thyme, garlic, salt and pepper.
  3. Roast in preheated 375 degree Fahrenheit oven for 40 minutes or until tender when pierced with a fork.

Mashed Pea & Potato Purée Recipe


  • 25 oz (700 g) golden potatoes plus 1 bay leaf
  • 12.5 oz (350 g) frozen peas, prepared
  • 1 tsp grated ginger
  • 2/3 c (160 ml) milk
  • 2 Tbsp butter
  • salt, pepper, paprika, cumin, chili powder to taste


  1. Peel and boil the potatoes until softened. Then immediately mash or use a potato ricer to achieve a smooth potato purée.
  2. Purée the freshly cooked, still hot peas and milk, using a mixer, until you reach a smooth consistency.
  3. Add the puréed peas to the bowl of mashed potatoes, adding in the butter, freshly grated ginger and spices to taste (you can also leave the ginger and oriental spices out if you would like and just season with salt and pepper – that’s similar to the more traditional way my Oma used to make it).

Sophie’s Corned Beef Roast Tools & Entertaining Picks

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

An email was just sent to confirm your subscription. Please check your email and click confirm to activate your subscription.

Some Other Family Recipes To Try:

Sponsored Content and Affiliate Links Disclosure

I received compensation and product from Whole Foods Market in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links to Amazon and ShopStyle, which means that I may be compensated if you click certain links.