Instant Pot Corned Beef (Printer-Friendly)
Juicy corned beef brisket infused with spices and finished with a caramelized mustard broil.
# What You’ll Need:
→ Meat
01 -
4 lb corned beef brisket, uncooked
→ Vegetables
02 -
1 large yellow onion, quartered
03 -
4 cloves garlic, smashed
→ Spices
04 -
1 tablespoon whole mustard seeds
05 -
1 tablespoon whole black peppercorns
06 -
1 teaspoon whole cloves
07 -
1 teaspoon whole allspice berries
08 -
1 teaspoon crushed red pepper flakes
09 -
1 teaspoon coriander seeds
10 -
2 bay leaves
→ Liquids
11 -
4 cups beef broth
→ Condiments
12 -
3 tablespoons gourmet or spicy mustard
# Steps to Make This:
01 -
Add quartered onion, smashed garlic, and all spices to the Instant Pot.
02 -
Place corned beef brisket fat side up on top of the vegetables and spices, then pour in beef broth.
03 -
Close and lock the Instant Pot lid. Set the valve to 'sealing' and select the 'stew/meat' pressure cooking mode for 75 minutes.
04 -
Allow natural pressure release for 20 minutes, then carefully perform a quick release to vent remaining pressure.
05 -
Transfer brisket to a foil-lined baking sheet, fat side up. Rub mustard evenly over the top. Broil in the oven on low broil setting for 2-3 minutes until browned and caramelized, keeping a close watch to prevent burning.
06 -
Slice the brisket thinly against the grain to ensure tenderness before serving.
# Additional Notes:
01 -
Cook time depends on brisket thickness, not weight. Allow natural pressure release for optimal tenderness.
02 -
Reheat leftovers in the oven wrapped in foil at 350°F to retain juiciness.