This Instant Pot Corned Beef with Mustard Glaze is a hearty meal that’s easy to whip up. The beef cooks quickly and turns out tender, and the glaze adds a zesty touch!
Honestly, the smell while it cooks is enough to make anyone hungry! I love serving this with some tasty mashed potatoes for a cozy dinner. You can’t go wrong! 😊
Key Ingredients & Substitutions
Corned Beef Brisket: A 3 to 4 lb brisket is perfect for this recipe as it’s tender and flavorful. If you’re looking for a leaner option, you could use a less fatty cut of beef and add in extra seasoning.
Mustards: Whole grain and Dijon mustards give the glaze a nice kick. If you don’t have these on hand, you can substitute with yellow mustard or even spicy brown mustard for a different flavor profile.
Vegetables: Baby potatoes and carrots round out the meal nicely. Feel free to swap them for other veggies like green beans or parsnips, depending on what you have available.
Beef Broth/Water: Using beef broth adds depth to the dish, but water will work if you’re in a pinch. Consider adding a splash of Worcestershire sauce for extra flavor when using water.
How Do I Ensure My Corned Beef is Tender?
To make sure your corned beef turns out perfectly tender, start by rinsing it well under cold water. This helps wash away excess brine, making the meat less salty. Then, let the Instant Pot do the work:
- Cook on high pressure for 90 minutes for the best flavor and fork-tender texture.
- Allow for a natural pressure release for 15 minutes before a quick release. This improves tenderness.
- Always slice against the grain. This helps break the muscle fibers, making each bite easier to chew.
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 seasoning packet
- 4 cups beef broth or water
- 1 cup baby potatoes, washed
- 4-5 baby carrots, peeled
- 1 small yellow onion, quartered
For the Mustard Glaze:
- 2 tbsp whole grain mustard
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp lemon juice
- 2 tbsp butter
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 2 hours total cooking time (90 minutes for the beef and 5-7 minutes for the vegetables). Don’t forget to allow for pressure release time afterward!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This helps remove excess brine, reducing the saltiness. Pat it dry with paper towels.
2. Add the Beef to the Instant Pot:
Place the rinsed corned beef in the Instant Pot. Don’t forget to add the seasoning packet that comes with it for extra flavor! Pour in the beef broth or water until it mostly covers the brisket, but avoid fully submerging it.
3. Pressure Cook the Beef:
Seal the lid of the Instant Pot and set it to Manual Pressure Cook for 90 minutes. This will make the beef tender and flavorful.
4. Release Pressure:
Once cooking is complete, let it naturally release pressure for 15 minutes. After that, quick release any remaining pressure. Be careful when opening the lid!
5. Add Vegetables:
Add the baby potatoes, carrots, and quartered onion around the corned beef in the pot. This part creates a lovely, wholesome meal.
6. Cook the Vegetables:
Seal the lid again and set the Instant Pot to cook on high pressure for an additional 5-7 minutes, or until the veggies are tender.
7. Final Steps:
Once the cooking is done, carefully release the pressure again. Remove the corned beef and vegetables from the pot and set them aside.
8. Slice the Corned Beef:
Using a sharp knife, slice the corned beef against the grain into thin slices. This ensures each bite is tender!
9. Make the Mustard Glaze:
In a small saucepan, melt the butter over medium heat. Add in the whole grain mustard, Dijon mustard, brown sugar, apple cider vinegar, and lemon juice. Whisk everything together and heat until warm and slightly thickened, about 3-5 minutes.
10. Serve:
Drizzle the delicious mustard glaze generously over the sliced corned beef. Serve with the cooked baby potatoes and carrots for a complete meal. You can also offer some extra mustard sauce on the side for those who want more flavor!
Enjoy your tender and flavorful corned beef brisket with a tangy mustard glaze, all thanks to your Instant Pot!
Can I Use Different Cuts of Meat?
Yes! While corned beef brisket is traditional, you can also use a corned beef round or flat cut. Just keep in mind that cooking times may vary slightly, so adjust accordingly to ensure tenderness.
Can I Use Other Vegetables?
Absolutely! Feel free to substitute with other vegetables like cabbage, green beans, or even sweet potatoes for added variety. Just make sure they are chopped into similar sizes for even cooking.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth or water to keep it moist.
Can I Freeze Corned Beef?
Yes, shredded or sliced corned beef can be frozen. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator before reheating.
