This Instant Pot Corned Beef is juicy and full of flavor, topped with a tasty mustard glaze. It cooks up quickly, making it perfect for a hearty dinner without the wait!
I love how the glaze gives it that extra zing. Plus, it makes my kitchen smell amazing! Serve it with some veggies, and you’ve got a meal everyone will enjoy!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! Look for a brisket that has a good amount of marbling. If you’re looking for a leaner option, you could use a flat cut, but it may be less tender.
Mustard Seeds: They add a nice crunch and flavor to the glaze. If you can’t find yellow mustard seeds, you can use Dijon mustard alone, but the texture will be different. Black mustard seeds are a good substitute as well!
Beef Broth/Water: Broth adds depth to the dish. If you want a lighter option, water works fine. Making homemade broth can improve flavor but store-bought is always a safe bet!
Honey/Brown Sugar: This adds sweetness to balance the mustard’s tang. If you’re avoiding sugar, you can use maple syrup or a sugar substitute based on your preference.
How Do I Get Perfectly Tender Corned Beef?
Cooking corned beef correctly can make all the difference! The pressure cooking method in the Instant Pot is a game changer, but here’s how to ensure you get it just right:
- Rinse the brisket well to lessen the saltiness.
- Always cook it fat side up; this helps keep it moist during cooking.
- Don’t rush the natural pressure release. It’s essential for tender meat.
- Slice against the grain for the best texture when serving. This can really improve how easy it is to chew!
Instant Pot Corned Beef With Mustard Glaze
Ingredients You’ll Need:
For the Corned Beef:
- 3 to 4 lbs corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 large onion, peeled and quartered
- 4 cloves garlic, peeled and smashed
- 4 carrots, peeled and cut into large pieces
- 1 lb baby potatoes
For the Mustard Glaze:
- 1/4 cup yellow mustard seeds
- 2 tbsp whole grain mustard
- 2 tbsp Dijon mustard
- 1 tbsp honey or brown sugar
- 2 tbsp apple cider vinegar
For Serving:
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This delightful dish takes about 20 minutes of prep time plus 1 hour and 45 minutes to cook. You’ll enjoy 90 minutes of pressure cooking and 15 minutes of natural release, making your dinner easy and satisfying!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This helps to get rid of any excess salt. Once rinsed, pat it dry with paper towels to remove moisture.
2. Set Up the Instant Pot:
Place the trivet inside your Instant Pot. Pour in the beef broth or water to create steam for cooking. The liquid is essential for making this dish tender and juicy!
3. Add the Meat and Season:
Put the corned beef on the trivet, fat side up. This keeps the meat moist while cooking. Open the spice packet that comes with the brisket and sprinkle its contents evenly over the top. Scatter the quartered onion and smashed garlic cloves around the meat for added flavor.
4. Pressure Cook:
Secure the Instant Pot lid. Make sure the valve is set to sealing. Cook on high pressure for 90 minutes. This means you can relax while it does all the work!
5. Release the Pressure:
Once the cooking time is up, let the pot naturally release pressure for 15 minutes. This is an important step to keep the meat tender. After 15 minutes, carefully do a quick release for any remaining pressure.
6. Cook the Vegetables:
Take out the corned beef and set it aside to keep warm. Now, toss the carrots and baby potatoes into the Instant Pot. Secure the lid again and cook on high pressure for just 4 minutes. Quick release the pressure right after cooking.
7. Make the Mustard Glaze:
While the vegetables are cooking, in a small bowl, combine the yellow mustard seeds, whole grain mustard, Dijon mustard, honey (or brown sugar), and apple cider vinegar. Mix it all together until well blended into a glaze.
8. Broil the Corned Beef:
Preheat your oven’s broiler. Place the corned beef on a baking sheet lined with foil (for easy cleanup!). Generously brush the mustard glaze all over the corned beef for an extra kick of flavor.
9. Finish with a Broil:
Broil the corned beef for about 3-5 minutes. Keep a close eye on it to avoid burning; you want the glaze to bubble and caramelize nicely!
10. Slice and Serve:
Slice the corned beef against the grain to keep it tender and easy to chew. Serve it alongside the cooked carrots and potatoes. Drizzle some extra mustard glaze on top if you like.
11. Add the Garnish:
Don’t forget to sprinkle some freshly chopped parsley over the top before serving for a beautiful finish!
Enjoy your tender and flavorful Instant Pot Corned Beef with tangy mustard glaze!
Can I Use a Different Cut of Meat?
Yes, you can use a different cut, such as brisket flat, but be aware that it may result in a different texture. Just make sure to adjust the cooking time depending on the size and thickness of the cut.
What if I Don’t Have Mustard Seeds?
No problem! You can omit them or replace them with an additional tablespoon of whole grain mustard or Dijon mustard for a smoother glaze. The flavor will still be delicious!
Can I Cook This Recipe Without an Instant Pot?
Absolutely! You can cook the corned beef in a slow cooker or on the stovetop. For slow cooking, set it on low for 8-10 hours. For stovetop, simmer in a large pot with the same ingredients for about 3 hours until tender.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can use the microwave or place them back in a pot with a little broth to keep the meat moist.
