This Instant Pot Corned Beef is juicy and full of flavor, topped with a tasty mustard glaze. It cooks quickly, making it a perfect meal for any day of the week!
I love how this dish makes my kitchen smell amazing while it’s cooking. Pair it with some veggies or mashed potatoes, and you’ve got a satisfying dinner ready to go!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! If corned beef is hard to find, you could substitute it with a beef brisket seasoned with your choice of spices. Just note it won’t have that distinctive flavor unless you use a brisket that’s been cured.
Mustards: I love using both Dijon and whole-grain mustard for the glaze. If you’re out of one, you can replace Dijon with yellow mustard or a spicy brown mustard for a kick. They’ll still be tasty!
Vegetables: The combination of potatoes, carrots, and Brussels sprouts is classic. If you prefer other veggies, try green beans or parsnips. Use whatever you have on hand for a colorful plate.
Brisket Spice Packet: This usually comes with the corned beef. If you don’t have it, you can mix your own using coriander, mustard seeds, black peppercorns, and a touch of red pepper flakes for a similar taste.
How Do You Get the Perfect Texture for Corned Beef?
To ensure your corned beef is tender, it’s all about the cooking process. The pressure cooking method in the Instant Pot is fantastic for breaking down the tough fibers of the brisket. Remember, after cooking, let the pressure release naturally for 15 minutes. This resting time helps to keep the meat juicy.
- Always place the corned beef fat side up in the pot – that fat will baste the meat as it cooks.
- Slicing against the grain is essential! This technique breaks down muscle fibers and results in tender meat.
How to Make Instant Pot Corned Beef With Mustard Glaze
Ingredients You’ll Need:
For the Corned Beef:
- 4-5 lbs corned beef brisket, with spice packet
- 4 cups water or beef broth
- 1 large onion, quartered
- 4-5 garlic cloves, smashed
For the Vegetables:
- 1 lb baby potatoes, washed
- 4-5 carrots, peeled and cut into large chunks
- 1 lb Brussels sprouts, trimmed
For the Mustard Glaze:
- 1/4 cup Dijon mustard
- 2 tbsp whole-grain mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp ground black pepper
- 1 tsp crushed red pepper flakes (optional)
- Salt, to taste
How Much Time Will You Need?
You’ll need about 15 minutes for preparation, plus about 90 minutes for cooking the brisket, and an additional 15 minutes for releasing the pressure. Adding the vegetables will take an extra 10 minutes, so overall, plan for about 2 hours for this meal to come together. It’s a hands-free process that gives you tender meat and delicious veggies!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water to remove any excess salt. Pat it dry with paper towels. This step helps reduce the saltiness of the dish.
2. Set Up the Instant Pot:
Place the trivet inside the Instant Pot. Pour in the 4 cups of water or beef broth, then add the quartered onion, smashed garlic cloves, and the spice packet that came with the corned beef.
3. Cook the Corned Beef:
Now, place the corned beef brisket on the trivet, making sure the fat side is facing up. Secure the lid on the Instant Pot, ensuring it’s sealed. Select the Pressure Cook (or Manual) option and set the timer for 90 minutes for the 4-5 lb brisket.
4. Release the Pressure:
When the cooking time ends, allow the pressure to release naturally for 15 minutes. After that, you can manually release any leftover pressure. Carefully open the lid and remove the corned beef, placing it on a cutting board. Cover with foil to keep it warm.
5. Cook the Vegetables:
In the same Instant Pot, add the washed baby potatoes and large chunks of carrots to the remaining liquid. Secure the lid again and cook on high pressure for 4-5 minutes. When it’s done, quickly release the pressure. If you want to add Brussels sprouts, you can either steam them separately or toss them in with the potatoes and carrots during the last 2-3 minutes of cooking.
6. Make the Mustard Glaze:
While everything cooks, prepare the mustard glaze. In a small bowl, whisk together the Dijon mustard, whole-grain mustard, brown sugar, apple cider vinegar, black pepper, and optional crushed red pepper flakes until well combined.
7. Slice and Serve:
Once the brisket has rested a bit, slice it against the grain into tender pieces. Drizzle the mustard glaze over the sliced corned beef and serve with the steamed vegetables and boiled potatoes on the side. If you like, pour some of the flavorful cooking liquid over the beef and veggies for an extra boost of taste.
Enjoy your tender Instant Pot Corned Beef with the tangy and sweet mustard glaze alongside perfectly cooked vegetables!
Can I Use Other Cuts of Beef Besides Corned Beef Brisket?
While corned beef brisket is traditional, you can use a flat cut or even a round roast. Just note that the flavor and tenderness may differ, and cooking times may require adjustments.
How Can I Store Leftovers?
Store any leftover corned beef in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to slice it before freezing for easier reheating!
Can I Make This Recipe Without an Instant Pot?
Yes, you can! Just simmer the corned beef in a large pot of water or broth for about 3-4 hours until tender, adding vegetables during the last hour of cooking. The mustard glaze can still be made separately.
What Other Vegetables Can I Add?
Feel free to experiment! Along with potatoes, carrots, and Brussels sprouts, you could include parsnips, turnips, or green beans. Just adjust the cooking times based on how long each vegetable takes to cook.
