Tender Instant Pot Corned Beef

Cooking corned beef brisket in the Instant Pot transforms this traditionally tough cut into a tender, juicy, flavor-packed meal in a fraction of the usual time. The blend of whole spices imparts a complex aroma that seeps deeply into the meat, making each bite satisfying. Finishing it under the broiler with spicy mustard adds a beautiful caramelized crust that elevates the dish.

I first made this corned beef during a busy weekend and was blown away by how tender it turned out. Now it’s a go-to when I want an impressive dinner without long cooking times.

Ingredients

• Corned beef brisket: look for an uncooked, well marbled brisket around 4 pounds for juicy results and leftovers
• Whole spices: whole mustard seeds, peppercorns, cloves, allspice berries, crushed red pepper flakes, coriander seeds, bay leaves; fresh whole spices give the best depth of flavor so buy whole and toast if you can
• Yellow onions, quartered: add sweetness and aroma while cooking
• Garlic cloves, smashed: infuses the broth with savory notes
• Spicy or gourmet mustard: essential for the broil step to create a caramelized, tangy crust and avoid plain yellow mustard as it lacks complexity
• Beef broth: ensures the brisket stays juicy and steams perfectly in the Instant Pot

Instructions

Sauté the Aromatics and Add Spices:

Place quartered onions and smashed garlic at the bottom of the Instant Pot to build a flavor base. Add the whole spices on top so they mingle directly with the aromatics.

Position the Brisket Fat Side Up:

Set the corned beef brisket on top of the onions and garlic with the fat cap facing upward to keep the meat moist and flavorful while cooking.

Pour in the Broth:

Carefully pour enough beef broth around the meat to come about halfway up to steam the brisket evenly and keep it tender.

Seal and Set Pressure Cooking:

Close the Instant Pot lid securely and turn the valve to sealing mode. Use the stew or meat setting and program it for 75 minutes, allowing the Instant Pot to build pressure and cook fully.

Natural and Quick Pressure Release:

Once cooking time is complete, let the pressure release naturally for 20 minutes, then carefully turn the valve to quick release any remaining pressure to avoid overcooking.

Broil with Mustard to Caramelize:

Remove the brisket and place it fat side up on a foil lined baking sheet. Rub a generous layer of spicy mustard all over the top. Set your oven rack about 8 to 10 inches below the broiler and broil for a couple of minutes until browned and slightly crusty, watching closely to prevent burning.

Slice Against the Grain:

When slicing, turn the brisket over to locate the meat grain. Cut thin slices against the grain for maximum tenderness and easier eating.

My favorite part of this recipe is the spice mix. Toasting whole mustard seeds and peppercorns infuses the broth with layers of flavor that you can smell while it cooks. One year at St. Patrick’s Day dinner, this corned beef stole the show and has become a family tradition ever since.

Storage Tips

Store cooked corned beef brisket in an airtight container in the refrigerator. It will keep well for about three to four days before flavors start to fade. Reheat slices wrapped in foil at 350 degrees Fahrenheit in the oven to preserve juiciness instead of microwaving, which can dry out the meat.

Ingredient Substitutions

If you do not have all the whole spices, substitute with a good quality pre mixed pickling spice but reduce quantity to avoid overpowering. Chicken broth can be substituted for beef broth for a slightly lighter flavor. You can use Dijon mustard if you want a milder but still flavorful broil topping instead of spicy mustard.

Serving Suggestions

Serve corned beef with traditional Irish sides like colcannon with mashed potatoes and cabbage or roasted root vegetables for a hearty dinner. Make classic Reuben sandwiches using thin slices, rye bread, sauerkraut, Swiss cheese, and Russian dressing for a crowd pleaser. Try small corned beef sliders for parties or casual gatherings with pickles on the side.

This Instant Pot corned beef delivers tender, flavorful slices with minimal hands on time. Let the meat rest before slicing to lock in juices and serve warm.

FAQs About This Recipe

→ What spices enhance the corned beef flavor?

Aromatic spices like mustard seeds, peppercorns, cloves, allspice, coriander, red pepper flakes, and bay leaves create a deep, layered flavor.

→ How does using a pressure cooker affect cooking time?

Pressure cooking significantly reduces the time needed to tenderize the brisket while locking in moisture and flavors.

→ Why rub mustard on the brisket before broiling?

Applying spicy mustard before broiling caramelizes the surface, adding a flavorful crust and slight tanginess.

→ How should the brisket be sliced for serving?

Slicing against the grain ensures tender bites and prevents the meat from becoming tough.

→ What sides pair well with this brisket?

Classic accompaniments include mashed potatoes with cabbage, roasted vegetables, or hearty sandwiches like sliders or Reubens.

→ Can leftovers be reheated without drying out?

Reheat slices wrapped in foil in the oven at 350°F to maintain juiciness and flavor.