This Instant Pot Corned Beef with Mustard Glaze is a true delight! It’s tender, flavorful, and has a yummy mustard topping that gives it a little zing.
If you’ve never tried making corned beef in the Instant Pot, you’re in for a treat. It’s quick and easy! Serve it with some veggies, and you’ll have a meal that everyone will love.
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish. A 3 to 4 lb cut works best for a tender result. If brisket isn’t available, look for a well-marbled beef shoulder as a substitute, but the flavor will be a bit different.
Beef Broth: While beef broth enhances the richness, you can use water if needed. If you want to get creative, low-sodium beef broth is great for controlling salt levels. Vegetable broth is also an option for a lighter flavor.
Vegetables: I love using baby potatoes and carrots, but you can swap them out for other root veggies like parsnips or turnips. Frozen pearl onions save time, but fresh adds a nice touch. You can skip them if you’re not a fan!
Dijon Mustard: This gives your glaze a zesty kick. If you prefer milder flavors, yellow mustard will work too, though it won’t have the same depth. For a twist, try spicy brown mustard or honey mustard for sweetness.
How Can I Make Sure the Corned Beef is Moist and Flavorful?
To keep your corned beef juicy, rinsing it under cold water is key. This step helps wash away excess brine, which can make the meat too salty. Make sure to place the brisket on the trivet with the fat side up—this allows the fat to baste the meat as it cooks!
- Seal the Instant Pot tightly after adding the brisket to lock in steam.
- Let it naturally release pressure for 15 minutes before quick-releasing remaining pressure—this helps retain moisture in the meat.
How to Make Instant Pot Corned Beef With Mustard Glaze
Ingredients You’ll Need:
For the Corned Beef:
- 3 to 4 lb corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 large onion, quartered
- 3 garlic cloves, smashed
- 2 bay leaves
For the Vegetables:
- 1 lb baby potatoes
- 4 large carrots, peeled and cut into chunks
- 8 small pearl onions, peeled
For the Mustard Glaze:
- 3 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp prepared horseradish (optional)
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 1 hour and 35 minutes for cooking, including the pressure release time. In total, you’ll be ready to enjoy this delicious meal in about 2 hours! You’ll spend a few minutes prepping everything, then let the Instant Pot do the work.
Step-by-Step Instructions:
1. Set Up the Instant Pot:
Begin by placing the trivet at the bottom of your Instant Pot. Pour in the beef broth or water, and add the quartered onion, smashed garlic, and bay leaves. This will create a flavorful base for the brisket.
2. Prepare the Corned Beef:
Rinse your corned beef brisket under cold water to wash off excess brine. This keeps the meat from being too salty. Next, place the brisket fat side up on the trivet in the pot. Don’t forget to sprinkle the included spice packet evenly over the brisket for added flavor!
3. Pressure Cook the Corned Beef:
Seal the Instant Pot lid tightly and set the valve to sealing. Choose the high-pressure setting and cook for 90 minutes. This will give you tender and juicy corned beef.
4. Release the Pressure:
Once the cooking time is up, let the pressure release naturally for 15 minutes. This is important to keep the brisket moist. After that, quickly release any remaining pressure to open the pot.
5. Keep the Brisket Warm:
Carefully remove the brisket from the pot and cover it with foil to keep it warm while you cook the vegetables.
6. Cook the Vegetables:
Add the baby potatoes, chunks of carrots, and peeled pearl onions to the liquid left in the Instant Pot. Seal the lid again and pressure cook on high for 5 minutes. After cooking, perform a quick release to let the steam out.
7. Make the Mustard Glaze:
While the veggies are cooking, prepare the tasty mustard glaze. In a small bowl, mix together the Dijon mustard, brown sugar, apple cider vinegar, and horseradish if you’re using it. This glaze will give your beef a wonderful flavor!
8. Slice and Glaze the Beef:
Once everything is ready, slice the corned beef against the grain for tender pieces. Spread the mustard glaze generously over the top of the sliced meat for that extra flavor boost.
9. Serve Your Delicious Meal:
Serve the sliced corned beef alongside the cooked vegetables. Feel free to drizzle any remaining glaze or cooking liquid over the dish for some extra yum!
10. Enjoy!
Now it’s time to dig in! Enjoy your tender, flavorful Instant Pot corned beef with mustard glaze. It’s perfect for a family dinner or any special occasion!
Can I Use Different Cuts of Beef?
Yes! While corned beef brisket is traditional, you can substitute it with a well-marbled beef shoulder for a slightly different taste. Just keep in mind the cooking time might vary slightly—shoulder may take a bit longer.
What If I Don’t Have Beef Broth?
No worries! You can simply use water instead. If you want to boost the flavor, consider adding some soy sauce or Worcestershire sauce to the water as a substitute.
How Do I Store Leftovers?
Cool the leftovers completely before transferring them to an airtight container. They can be stored in the fridge for up to 3 days. For longer storage, you can freeze the corned beef and cooked vegetables for up to 3 months—just make sure to slice the beef before freezing for easier thawing!
Can I Cook the Vegetables Separately?
Absolutely! If you prefer, you can roast or steam the vegetables separately while the corned beef cooks. Just adjust the cooking time according to your preferred method—roasting usually takes about 25-30 minutes at 400°F (200°C).
