Instant Pot Corned Beef (Printer-Friendly Version)
Juicy corned beef brisket infused with aromatic spices and broiled with spicy mustard.
# Ingredients Needed:
→ Meat
01 -
3.5 to 4.8 lb corned beef brisket, uncooked
→ Vegetables
02 -
1 medium onion, quartered
03 -
4 cloves garlic, smashed
→ Spices
04 -
1 tablespoon whole mustard seeds
05 -
1 tablespoon whole peppercorns
06 -
6 whole cloves
07 -
1 tablespoon whole allspice berries
08 -
1 teaspoon crushed red pepper flakes
09 -
1 tablespoon coriander seeds
10 -
3 bay leaves
→ Liquids
11 -
4 cups low-sodium beef broth
→ Condiments
12 -
2 tablespoons spicy or gourmet mustard
# Step-by-Step Directions:
01 -
Place quartered onion, smashed garlic, mustard seeds, peppercorns, cloves, allspice berries, crushed red pepper flakes, coriander seeds, and bay leaves into the Instant Pot.
02 -
Lay the corned beef brisket fat side up over the aromatics in the Instant Pot, then pour in beef broth.
03 -
Secure the Instant Pot lid and set the valve to sealing. Select 'Pressure Cook' or 'Stew/Meat' setting and cook on high pressure for 75 minutes.
04 -
Allow a natural pressure release for 20 minutes, then carefully perform a quick release to release any remaining pressure.
05 -
Remove brisket and rub the top with spicy mustard. Place on a foil-lined baking sheet, fat side up. Position the oven rack 8 to 10 inches from the broiler and broil on low until the top is caramelized and browned, about 2 minutes. Watch closely to prevent burning.
06 -
Slice against the grain into thin slices before serving to maximize tenderness.
# Helpful Hints:
01 -
Cooking time depends primarily on brisket thickness rather than weight. Similar thickness briskets require similar pressure cooking times.
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat wrapped in foil at 350°F until warm to preserve juiciness.