This Instant Pot Corned Beef is super tasty and easy to make! The mustard glaze adds a zesty kick that pairs perfectly with the tender beef. It’s a mouth-watering meal for any day!
Who knew corned beef could be this fun? As it cooks, your kitchen fills with delicious smells that will have everyone buzzing around. I like to serve it with some veggies for a complete dinner!
Key Ingredients & Substitutions
Corned Beef Brisket: Look for a 3 to 4 lb brisket, which is perfect for cooking in the Instant Pot. If you want a leaner option, choose point cut instead of flat cut, which has more fat and flavor. Check your local grocery store for availability!
Mustards: The combination of whole grain and Dijon mustard creates a vibrant glaze. If you’re out of whole grain, you can just use more Dijon or even yellow mustard. For a spicier kick, consider adding spicy brown mustard.
Brown Sugar: This sweetener balances the mustard’s tang. If you want something healthier, you can swap brown sugar for honey or maple syrup. Adjust the quantity as needed since these can be sweeter than brown sugar.
Vegetables: Carrots and baby potatoes complement the beef nicely. You can use other root vegetables like parsnips or turnips. Just be sure to cut them into similar-sized pieces for even cooking.
How Do You Cook Corned Beef to Make It Tender and Juicy?
Cooking corned beef can be tricky, but the Instant Pot makes it easier! Here’s how to ensure your beef stays tender:
- Always rinse the brisket to remove excess salt. This helps prevent over-salting your dish.
- Placing the brisket fat side up helps to keep it moist. The fat renders during cooking, adding extra flavor!
- After the pressure cooking, let the brisket rest for a few minutes before slicing. This helps juices redistribute for tender slices.
- Always cut against the grain for the best texture. This means slicing perpendicular to the lines of muscle for tender pieces.
How to Make Instant Pot Corned Beef With Mustard Glaze
Ingredients You’ll Need:
For the Corned Beef:
- 3 to 4 lb corned beef brisket, including spice packet
- 4 cups beef broth or water (enough to cover brisket in Instant Pot)
- 1 medium onion, quartered
For the Vegetables:
- 4 large carrots, peeled and cut into sticks
- 1 lb baby potatoes, washed
For the Mustard Glaze:
- 2 tbsp whole grain mustard
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and a total of about 2 hours including the pressure cooking and natural release times. You’ll have delicious, tender corned beef served alongside vegetables in no time!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This helps remove excess salt, making your dish less salty. Once rinsed, pat the brisket dry with paper towels. This will help it brown better if you choose to sear it later.
2. Set Up the Instant Pot:
Place the brisket in the Instant Pot with the fat side up. Sprinkle in the spice packet that comes with the brisket, or add your own pickling spices for extra flavor. Then, pour in enough beef broth or water until the brisket is almost covered. Finally, add the quartered onion to the liquid.
3. Pressure Cook the Corned Beef:
Seal the Instant Pot lid and make sure the valve is set to sealing. Cook on Manual/Pressure Cook (High) for 90 minutes. When the cooking time is up, allow for a natural pressure release for about 15 minutes before doing a quick release for any remaining pressure.
4. Cook the Vegetables:
Carefully remove the corn beef brisket from the pot and keep it warm. Now, add the carrot sticks and baby potatoes to the pot with the liquid. Cover again and cook on Manual/Pressure Cook (High) for 4 minutes. After that, quick release the pressure and remove the carrots and potatoes.
5. Make the Mustard Glaze:
While the vegetables are cooking, it’s time for the mustard glaze! In a small saucepan, mix together the whole grain mustard, Dijon mustard, brown sugar, apple cider vinegar, and Worcestershire sauce. Heat this mixture gently over low heat until the sugar dissolves and the glaze slightly thickens.
6. Slice and Serve:
Once everything is ready, slice the corned beef against the grain into 1/4 to 1/2 inch thick slices to ensure tenderness. Place the sliced corned beef on a serving platter and spoon the warm mustard glaze generously over the top. Serve with the cooked carrots and baby potatoes on the side.
Enjoy this tender, flavorful Instant Pot corned beef with a tangy, sweet mustard glaze that’s perfect anytime or for special occasions like St. Patrick’s Day!
Can I Use Different Cuts of Corned Beef?
Yes, you can use different cuts of corned beef. Point cut has more marbling and flavor, while flat cut is leaner. Both cuts will work well in this recipe; just adjust the cooking time slightly if the weight differs significantly.
What if I Don’t Have Beef Broth?
No worries! You can substitute beef broth with water or vegetable broth. For richer flavor, consider adding a splash of soy sauce or additional spices to the water.
Can I Prepare This Recipe in Advance?
Absolutely! You can cook the corned beef ahead of time and store it in the fridge for 3 to 4 days. Reheat gently on the stovetop or in the microwave, and make sure to freshen up the mustard glaze before serving.
How Should I Store Leftovers?
Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 3 days. To freeze, wrap portions tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
