This Instant Pot Corned Beef with Mustard Glaze is a tasty and easy-to-make meal that brings savory flavors to your table. The mustard glaze gives it a nice kick!
Cooking it in the Instant Pot is a game changer—so quick! I love serving it with some veggies on the side to balance out the richness. You’ll want to make this one again and again!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! Look for a 3 to 4 lbs brisket, preferably with a spice packet for extra flavor. If you’re short on time, you can check for pre-cooked corned beef, which just needs warming up.
Beef Broth or Water: I prefer beef broth for richer taste, but water works just fine. For a lighter flavor, try chicken broth or vegetable broth. Homemade stock would also amp up the flavor!
Garlic: Fresh garlic is the way to go. If you’re in a pinch, you can substitute with 1 teaspoon of garlic powder. I love the depth whole cloves bring when smashed instead of minced.
Vegetables: Baby potatoes and carrots are classic, but don’t be afraid to get creative! Brussels sprouts or parsnips can be fun alternatives. Make sure they’re cut into similar sizes for even cooking.
Mustard Glaze: Dijon and whole grain mustards pair well here, but yellow mustard is a good substitute if that’s all you have. For sweetness, light brown sugar works, but honey or maple syrup can also add a different flavor.
How Do You Ensure Perfectly Tender Corned Beef?
Getting tender corned beef means focusing on the cooking time and method. Here’s my approach:
- Start by rinsing the brisket to lessen the saltiness. This helps maintain a balance in flavor.
- Using the trivet keeps the meat above the liquid, which allows it to steam and stay tender.
- Cook it for 90 minutes. This is key. If you have a larger piece, don’t skimp on time.
- Let the pressure release naturally first; this keeps the juices in the meat.
And remember, slicing against the grain after resting ensures tender bites. Happy cooking!
How to Make Instant Pot Corned Beef With Mustard Glaze
Ingredients You’ll Need:
For the Corned Beef and Vegetables:
- 3 to 4 lbs corned beef brisket (preferably with spice packet)
- 4 cups beef broth or water
- 4 garlic cloves, peeled and smashed
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 lb baby potatoes, washed
- 4 large carrots, peeled and cut into large pieces
For the Mustard Glaze:
- 3 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar (optional for tang)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, plus 90 minutes of cooking time for the corned beef. After that, you’ll need an additional 5-7 minutes for the vegetables. Don’t forget to allow for some natural pressure release time! In total, you’ll be looking at about 2 hours until you can enjoy your delicious meal.
Step-by-Step Instructions:
1. Prepare the Instant Pot:
Start by placing the metal rack or trivet inside your Instant Pot. This is where the corned beef will rest during cooking, making sure it stays juicy!
2. Rinse the Corned Beef:
Take your corned beef brisket and rinse it under cold water. This helps remove excess brine and keeps the flavors balanced. Next, pat it dry with paper towels.
3. Place the Brisket in the Instant Pot:
Now, carefully place the brisket on the trivet in the Instant Pot, fat side facing up. This positioning allows the fat to baste the meat during cooking, enhancing its flavor!
4. Add the Liquid and Seasonings:
Pour in the beef broth (or water), and add your smashed garlic cloves, bay leaves, and black peppercorns. If you have a spice packet with your brisket, add that too for extra flavor!
5. Pressure Cook the Brisket:
Lock the lid into place and ensure the pressure valve is set to sealing. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 90 minutes. This will result in tender, flavorful meat.
6. Release the Pressure:
Once the cooking time is complete, wait for 15 minutes to allow the pressure to release naturally. After that, carefully perform a quick release to release any remaining pressure.
7. Remove the Corned Beef:
Gently take out the corned beef from the Instant Pot and cover it with foil to keep it warm while you prepare the vegetables.
8. Cook the Vegetables:
Add the washed baby potatoes and large pieces of carrots into the liquid left in the pot. Close the lid again and cook on high pressure for 5-7 minutes, or until the vegetables are fork-tender. Follow this up with a quick release.
9. Make the Mustard Glaze:
In a small mixing bowl, combine the Dijon mustard, whole grain mustard, brown sugar, and apple cider vinegar (if using). Stir until well mixed—this glaze adds a wonderful tangy flavor!
10. Slice and Glaze:
Slice the corned beef against the grain to ensure each bite is tender. Drizzle the mustard glaze generously over the slices for that perfect finishing touch!
11. Serve and Enjoy:
Plate up the sliced corned beef with the cooked potatoes and carrots on the side. For extra flavor, you can spoon some of the cooking liquid over the dish. Dig in and enjoy your homemade Instant Pot Corned Beef with mustard glaze!
Can I Use Different Cuts of Meat for This Recipe?
Yes! While corned beef brisket is traditional, you can use flat cut or round cuts of corned beef. Just note that cooking times may vary slightly depending on the cut; ensure it reaches a tender consistency.
Can I Use Other Vegetables?
Absolutely! If you prefer, you can substitute the potatoes and carrots with veggies like parsnips, turnips, or cabbage. Just keep in mind that cooking times may vary based on the vegetables’ density.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Make sure to keep the meat and vegetables separate if possible! To reheat, gently warm them up on the stove or microwave, adding a splash of the cooking liquid to keep them moist.
Is the Mustard Glaze Optional?
While the mustard glaze adds a delightful tang, it’s entirely optional! If you prefer, you can enjoy the corned beef plain or with a different sauce or condiment, like horseradish or a simple gravy.
