Tender Instant Pot Corned Beef

Cooking corned beef brisket in the Instant Pot makes the meat incredibly tender and juicy with deep aromatic flavors from a thoughtful spice blend. This method drastically cuts down the cooking time compared to traditional slow braising, while the final broil with spicy mustard adds a lovely caramelized crust. Whether you want a comforting dinner or delistyle slices for sandwiches, this recipe delivers every time.

I first tried this Instant Pot method on a busy weeknight and was amazed at how juicy and flavorful the brisket turned out. Since then, my family requests it regularly especially when I add that mustard crust that balances spice and sweetness.

Ingredients

• Corned beef brisket: Choose an uncooked brisket around 4 pounds for plenty of leftovers. Look for one with a good layer of fat cap on top for extra flavor
• Whole mustard seeds peppercorns cloves allspice berries crushed red pepper flakes coriander seeds bay leaves: This aromatic spice mix infuses the meat with classic corned beef flavor. Using whole spices keeps the flavors fresh and bright
• Yellow onion: quartered Adds sweetness and a savory base to the cooking broth
• Garlic cloves: smashed Releases deep umami notes when pressure cooked with the brisket
• Beef broth or water: The cooking liquid that helps tenderize the meat and carry the spice flavors
• Spicy or gourmet mustard: Rubbed on the cooked brisket before broiling for a delicious caramelized crust. Avoid yellow mustard as it won t caramelize the same way

Instructions

Sauté the aromatics and combine spices:

Place the quartered onion and smashed garlic into the bottom of the Instant Pot. Add the whole mustard seeds peppercorns cloves allspice berries crushed red pepper flakes coriander seeds and bay leaves evenly over them. This builds the flavor base and infuses the cooking liquid

Add the brisket fat side up and pour in the beef broth:

Position the brisket with the fat cap facing upward to keep the meat moist during cooking. Pour enough beef broth or water around but not over the brisket to iniate even pressure cooking

Seal and pressure cook the brisket:

Close the Instant Pot lid and make sure it is properly latched. Turn the valve to seal to trap the steam. Set the Instant Pot to the 'stew' or 'meat' pressure cook setting for 75 minutes. It will take some time to come to full pressure before cooking begins

Release the pressure carefully:

Once the cooking cycle finishes, allow the pressure to release naturally for 20 minutes. Then carefully turn the valve to quick release any remaining pressure to safely open the lid

Caramelize the brisket with mustard under the broiler:

Remove the brisket from the pot and place it fat cap up on a foil lined baking sheet. Spread a thin layer of spicy or gourmet mustard evenly over the top. Broil on low with the oven rack positioned about 8 to 10 inches from the heating element. Watch closely and broil until the top is nicely browned and caramelized just a couple of minutes

Slice and serve against the grain:

Cutting against the grain ensures tender slices and makes the meat easier to chew. Luckily the grain is easy to see on the fat cap side. Slice thinly to serve on its own or in sandwiches

My favorite part is the spice blend which really elevates this corned beef beyond the usual deli style. It reminds me of family dinners where the aroma filled the whole house and everyone gathered around for seconds. The mustard broil really sealed the deal with a slight tangy crunch that has become a staple finish in my cooking.

Storage Tips

Keep leftover corned beef slices in an airtight container in the fridge for up to four days. To keep the meat juicy when reheating wrap slices in foil and warm them in the oven at 350 degrees Fahrenheit for about 10 to 15 minutes. This avoids drying out compared to microwaving.

Ingredient Substitutions

If you do not have all the whole spices you can try premixed pickling spice but start with a small amount to avoid overpowering the brisket. For broth you can substitute vegetable broth or simply use water with a pinch of salt. If you prefer a milder mustard a stone ground variety works well too.

Serving Suggestions

Pair this corned beef with Irish style mashed potatoes and cabbage roasted root vegetables or sautéed greens. Thin slices also shine piled onto rye bread with Swiss cheese and sauerkraut for a classic Reuben sandwich. Corned beef sliders topped with melted cheese and pickles make a perfect casual snack.

This Instant Pot method yields reliably tender corned beef with a flavorful mustard crust browned under the broiler. It s perfect for sandwiches and makes great leftovers for quick meals.

Common Questions About Recipes

→ How does the Instant Pot affect corned beef texture?

The Instant Pot’s pressure cooking breaks down tough fibers for tender, juicy meat in much less time than traditional methods.

→ What spices enhance the flavor of corned beef?

Whole mustard seeds, peppercorns, cloves, allspice, crushed red pepper, coriander seeds, and bay leaves add complex layers of flavor.

→ Why broil the corned beef with mustard on top?

Broiling with spicy mustard caramelizes the surface, adding a tangy, slightly crisp finish that complements the rich meat.

→ How should corned beef be sliced for serving?

Slice brisket thinly against the grain to preserve tenderness and ensure each bite is easy to chew.

→ Can leftovers be stored and reheated?

Store in an airtight container in the fridge for 3-4 days. Reheat wrapped in foil in a 350°F oven to retain juiciness.