This Instant Pot Corned Beef is juicy and tender, with a mouthwatering mustard glaze that gives it a lovely zing. It’s simple to prepare and perfect for a cozy dinner!
Every time I make this, my family can’t get enough! Seriously, who could resist that tasty glaze? Pair it with some veggies or mashed potatoes for the ultimate meal!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star ingredient! For a leaner option, you could use a point cut instead of a flat cut. Veggie lovers might try smoked tempeh for a meatless version, though the flavors won’t match exactly.
Mustards: Whole grain mustard adds nice texture, but if you’re out, use yellow mustard instead. I often mix in a bit of honey mustard for added sweetness. Dijon is great for a little tang, and you can easily swap it for spicy brown mustard.
Potatoes: While baby potatoes are perfect, feel free to use regular potatoes cut into chunks. Yukon Golds offer a creamier texture, and red potatoes hold their shape well. Sweet potatoes are a fun alternative for a twist.
Carrots: Fresh carrots are best, but frozen carrots work in a pinch. You might want to cut them into smaller pieces to ensure even cooking, especially if using the frozen kind.
Garlic: Fresh garlic gives a rich flavor. If you only have garlic powder, use about 1 teaspoon for every clove. However, fresh will always have the best impact!
How Do I Get the Mustard Glaze Just Right?
The glaze is a key finishing touch that makes the dish shine. Here’s how to whip it up perfectly:
- Mix the mustards, brown sugar, and apple cider vinegar until smooth. The sugar helps to caramelize during broiling.
- Use a pastry brush to spread the glaze evenly over the corned beef; be generous for the best flavor!
- When broiling, keep a close eye on the meat. Every oven is different, and it can go from bubbly to burnt quickly!
Letting the meat rest under the foil after cooking helps keep it juicy. Always slice against the grain for tender bites!
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, sliced
- 3-4 garlic cloves, minced
For The Vegetables:
- 1 lb baby potatoes
- 4 large carrots, peeled and cut into chunks
For The Mustard Glaze:
- 1/4 cup whole grain mustard
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
For Garnish:
- Fresh parsley, chopped
- Salt and black pepper to taste
How Much Time Will You Need?
This delicious meal will take about 90 minutes in total, including 70 minutes for the corned beef and another 5 minutes for the vegetables. Don’t forget that you’ll want some additional time for the natural pressure release and broiling the glaze. In total, set aside about 2 hours to make sure everything is cooked just right!
Step-by-Step Instructions:
1. Set Up Your Instant Pot:
Begin by placing the trivet inside your Instant Pot and adding the beef broth or water. This will help to create steam for cooking the corned beef.
2. Prepare the Corned Beef:
Next, gently lay the corned beef brisket on the trivet, fat side up. Take the spice packet that came with the brisket and sprinkle it evenly over the meat for that delicious flavor. Now add the sliced onion and minced garlic around the beef to enhance the dish even more.
3. Cook the Corned Beef:
Seal the Instant Pot lid and make sure the valve is set to sealing. Cook on high pressure for 70 minutes. Once the cooking is complete, let the pressure release naturally for 15 minutes before doing a quick release of any remaining pressure.
4. Keep the Beef Warm:
Carefully remove the corned beef from the pot and cover it with foil to keep it warm while we cook the veggies.
5. Cook the Vegetables:
Now, add the baby potatoes and chopped carrots into the Instant Pot along with the cooking liquid. Seal the lid again and cook on high pressure for 5 minutes. Quick release the pressure once it’s done and remove the vegetables.
6. Whip Up the Mustard Glaze:
In a small bowl, mix together the whole grain mustard, Dijon mustard, brown sugar, and apple cider vinegar until everything is well combined. This will create a tasty glaze for the corned beef!
7. Preheat and Broil:
Now, preheat your oven to broil. Place the corned beef on a baking sheet and generously brush the mustard glaze over the top. Broil for 3-5 minutes until the glaze is bubbly and slightly caramelized, but keep a close eye on it to prevent burning!
8. Serve and Enjoy:
Once broiled, slice the corned beef against the grain for the best texture. Arrange the slices on a serving platter alongside the potatoes, carrots, and any onions you’d like. Drizzle any remaining glaze over the slices and garnish with chopped fresh parsley for a pop of color. Serve hot and enjoy!
Can I Use Different Cuts of Corned Beef?
Yes! While brisket is traditional, you can also use a corned beef round if that’s what you have on hand. Just remember that cooking times may vary slightly based on the cut’s thickness.
How Do I Store Leftover Corned Beef?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage—it should last about 2-3 months in the freezer. Just slice the corned beef before freezing for easier defrosting later!
Can I Make This Recipe in a Slow Cooker Instead?
Absolutely! Simply follow the same steps but place everything in the slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours until the corned beef is tender. You can still finish it off under the broiler for the mustard glaze!
What Can I Serve with Instant Pot Corned Beef?
This dish pairs well with classic sides like steamed cabbage or coleslaw. You might also enjoy it with some warm bread or a side salad for a refreshing contrast!
