This Instant Pot Corned Beef is tender and full of flavor, thanks to a yummy mustard glaze that adds a sweet kick. It’s perfect for a cozy dinner!
You won’t believe how quick and easy this dish is to make in the Instant Pot. I love serving it with potatoes and cabbage for a true Irish feast. Yum!
Key Ingredients & Substitutions
Corned Beef Brisket: The star of this dish! A 3-4 lb piece is great for flavor. If you can’t find corned beef, you could make your own by brining a brisket with seasoning. Check your local deli for options too.
Beef Broth or Water: I usually go for beef broth as it adds richness. If you’re aiming for a lighter taste, water works too. For a zesty touch, consider using vegetable broth or chicken broth as substitutes.
Mustards: Whole grain and Dijon mustards create the glaze’s texture and flavor. If you’re out of Dijon, yellow mustard can work in a pinch, but you might lose some of the depth of flavor. I love the combination of mustards for that perfect tang!
Brown Sugar: This adds sweetness to balance the mustard. If you’re cutting back on sugar, honey or maple syrup are lovely alternatives that still give a nice glaze.
How Do I Get the Perfect Glaze Without Burning It?
Broiling the corned beef with mustard glaze is all about timing and attention. The high heat caramelizes the sugars, creating a fantastic crust. Here’s how to do it right:
- Make sure to preheat your oven broiler well before adding the beef.
- Once you apply the glaze, keep a close eye on it—burning can happen fast!
- Broil for just 3-5 minutes. If your oven has hot spots, rotate the baking sheet halfway through for even browning.
Let it rest before slicing! This makes the meat juicier when you cut it. Enjoy the process, and your corned beef will be delicious!
Instant Pot Corned Beef With Mustard Glaze
Ingredients You’ll Need:
For the Corned Beef:
- 3-4 lb corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 bay leaf
- 1 tsp black peppercorns
For the Vegetables:
- 4-5 small red potatoes, halved
- 4-5 baby carrots
- 1 small onion, quartered
For the Mustard Glaze:
- 3 tbsp whole grain mustard
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
How Much Time Will You Need?
This recipe will take approximately 2 hours in total. You’ll need about 15 minutes to prepare the ingredients and set everything up, and then the Instant Pot will do the cooking for around 90 minutes for the corned beef, with an additional 5 minutes for the vegetables. After broiling, don’t forget to let the beef rest for about 5-10 minutes before slicing. It’s a bit of waiting, but trust me, it’s worth it!
Step-by-Step Instructions:
1. Prepare the Instant Pot:
Start by placing the trivet inside your Instant Pot. Then, pour in the beef broth or water. Add the bay leaf, black peppercorns, and the seasoning packet from the corned beef if it came with one. This mixture will help flavor the meat as it cooks!
2. Add the Corned Beef:
Rinse the corned beef under cold water to wash off excess brine. Place it fat side up on the trivet in the pot. This way, the fat will baste the meat as it cooks, making it super tender!
3. Pressure Cook the Corned Beef:
Close the lid of the Instant Pot, making sure to set the valve to sealing. Select “Pressure Cook” and set the time to 90 minutes. Sit back and relax while it cooks!
4. Release the Pressure:
Once the timer goes off, wait for the natural pressure release for about 15 minutes before switching to quick release to let out any remaining steam. Be careful when doing this—steam can be hot!
5. Set the Corned Beef Aside:
Carefully remove the corned beef from the pot and tent it loosely with foil to keep it warm. Just let it sit for a bit while we cook the veggies.
6. Cook the Vegetables:
Now that the beef is out, add the halved potatoes, baby carrots, and quartered onion into the pot with the remaining liquid. Close the lid and pressure cook on High for just 5 minutes.
7. Finish the Vegetables:
Do a quick release of the pressure again and remove the vegetables from the pot. Set them aside while we make our glaze!
8. Make the Mustard Glaze:
In a small bowl, combine the whole grain mustard, Dijon mustard, brown sugar, and apple cider vinegar. Stir until smooth and well mixed. This will add a delicious tangy sweetness to your beef!
9. Prepare for Broiling:
Preheat your oven broiler on high. This will help caramelize the glaze and give the beef a beautiful finish!
10. Glaze and Broil the Corned Beef:
Place the corned beef on a baking sheet lined with foil for easy clean-up. Generously brush the mustard glaze over the top and sides of the meat.
11. Broil the Corned Beef:
Broil the beef for about 3-5 minutes, keeping a close eye on it. You want the glaze to be bubbly and slightly caramelized but not burnt!
12. Rest and Slice:
Once done, remove the beef from the oven and let it rest for 5-10 minutes. This resting period is crucial as it keeps the juices intact. Remember to slice against the grain for the best texture!
13. Serve:
Now it’s time to enjoy! Serve your sliced corned beef with the cooked potatoes, carrots, and onions. Drizzle any pan juices or leftover glaze on top for extra flavor.
Enjoy your tender, flavorful Instant Pot Corned Beef with a delicious tangy mustard glaze!
Can I Use a Different Cut of Meat?
While corned beef brisket is ideal for this recipe due to its tenderness and flavor, you can also use other cuts like point cut or flat cut brisket. Just ensure it has enough fat for flavor and moisture during cooking!
Can I Make This Recipe Without an Instant Pot?
Absolutely! You can adapt this recipe for a slow cooker. Cook the corned beef on low for 8-10 hours, and add the vegetables in the last hour. The mustard glaze step can still be done under the broiler at the end for a nice finish!
What’s the Best Way to Store Leftovers?
Store any leftover corned beef and vegetables in an airtight container in the refrigerator for up to 3 days. You can also freeze the corned beef for up to 2 months. Just be sure to slice it before freezing for easier reheating!
Can I Add More Vegetables?
Definitely! Feel free to add more veggies like cabbage, parsnips, or even turnips. Just keep in mind that different vegetables may need different cook times, so adjust accordingly!
