Tender Instant Pot Corned Beef

This incredibly tender and juicy corned beef brisket is made in the Instant Pot for maximum flavor and minimal fuss. Using a carefully chosen blend of aromatic spices infused during the cooking process, this recipe transforms a simple brisket into a comforting and richly flavored meal. Finishing the beef with a quick broil after rubbing on a spicy mustard creates a delicious caramelized crust that adds an impressive touch in no time.

I first tried this recipe when I wanted a hassle-free St. Patrick’s Day dinner and was amazed at how juicy and flavorful the brisket turned out. It has since become a go-to for family gatherings because everyone loves it.

Ingredients

• Corned beef brisket: — choose a piece around 4 pounds for perfect thickness and leftover potential
• Whole mustard seeds: — essential for authentic corned beef flavor— fresh seeds give the best aroma
• Whole peppercorns: — adds subtle heat and complexity— use black peppercorns for balance
• Whole cloves: — a few cloves add warm spice notes— be careful not to overpower
• Whole allspice berries: — these provide aromatic depth— try to find fresh berries for the best taste
• Crushed red pepper flakes: — for a mild heat kick that complements but doesn’t dominate
• Coriander seeds: — give a bright, citrusy background note— lightly toasted for better flavor
• Bay leaves: — add herbal earthiness typical of slow-cooked beef dishes
• Onion, quartered: — brings natural sweetness and moisture during cooking
• Garlic, smashed: — adds savory depth and complements the spice blend
• Spicy or gourmet mustard: — important for broiling step— avoids the blandness of yellow mustard and caramelizes beautifully
• Beef broth: — used as cooking liquid to infuse flavor and keep the meat moist— homemade or low sodium store-bought works well

Instructions

Sauté the Aromatics:

Place quartered onions and smashed garlic into the Instant Pot. These aromatics create a flavorful base as they gently cook. No need to pre-cook them, the pressure will draw out their goodness during the brisket cooking.

Prepare the Spice Mixture:

Add whole mustard seeds, peppercorns, cloves, allspice berries, crushed red pepper flakes, coriander seeds, and bay leaves on top of the aromatics. This spice blend infuses the meat and broth with traditional corned beef taste.

Add the Brisket and Broth:

Set the brisket fat cap side up on top of the spices and aromatics. Pour enough beef broth into the pot to partially cover the meat—this ensures even cooking and moistness.

Seal the Instant Pot:

Close the lid and latch it securely. Turn the valve to sealing position to prepare for pressure cooking.

Pressure Cook the Brisket:

Select the stew or meat setting and set the timer for 75 minutes. Allow a few minutes for the pot to heat up and build pressure before cooking begins.

Release the Pressure:

Once cooking finishes, naturally release pressure for 20 minutes, then perform a quick release by carefully turning the valve to vent. This combination helps the meat rest and retain juices.

Prepare for Broiling:

Transfer the brisket onto a foil-lined baking sheet with the fat cap up. Spread a generous layer of spicy or gourmet mustard evenly over the top to create a flavorful crust.

Broil to Caramelize:

Set your oven to low broil and place the baking sheet about 8 to 10 inches from the heating element. Broil until the mustard browns and caramelizes, about 2 to 3 minutes. Watch carefully to prevent burning.

Slice Against the Grain:

Once rested, slice the meat thinly against the grain. This is key for tenderness and easier chewing. The fat cap usually makes the grain direction easy to spot.

My favorite part of this recipe is the mustard broil. It adds a nice layer of crunch and spice that really balances the tender meat. One memorable moment was making this corned beef for a family reunion where everyone raved over the juicy slices and kept going back for more—it was a big hit.

Storage Tips

Store leftover corned beef in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. To reheat, wrap slices in foil and warm gently in the oven at 350 degrees Fahrenheit. This helps keep the meat moist and juicy, unlike microwaving which can dry it out.

Ingredient Substitutions

If you do not have whole spices, use ground versions but reduce the quantity because ground spices are more concentrated. Substitute beef broth with vegetable broth or water for a lighter flavor but expect less depth. Yellow mustard can be used in a pinch but will not caramelize as well and lacks the spicy kick.

Serving Suggestions

Serve this corned beef alongside traditional Irish sides like colcannon, roasted potatoes, or sautéed cabbage. Try it in sandwiches such as a classic Reuben or in sliders for a tasty appetizer. The leftovers also make excellent hash when mixed with potatoes and onions.

This Instant Pot corned beef delivers tender, juicy slices with a caramelized mustard crust in a fraction of traditional cooking time. It’s a reliable crowd pleaser for weeknight dinners or special occasions.

Common Recipe Questions

→ What spices enhance the flavor of corned beef brisket?

Aromatic spices like whole mustard seeds, peppercorns, cloves, allspice berries, crushed red pepper flakes, coriander seeds, and bay leaves add depth and complexity to the corned beef.

→ How does broiling with mustard affect the brisket?

Applying a spicy mustard glaze before broiling caramelizes the surface, adding texture and a flavorful crust that balances the tender meat.

→ How should the meat be sliced for the best texture?

Slicing against the grain helps break down muscle fibers, resulting in more tender, easier-to-chew pieces.

→ Can the cooking time be adjusted for different brisket sizes?

The cook time depends primarily on the brisket’s thickness rather than weight, so pieces of similar thickness can be cooked for the same duration.

→ What is the best way to reheat cooked corned beef brisket?

Reheat slices wrapped in foil in the oven at 350°F to retain juiciness without drying out the meat.

→ What side dishes complement this corned beef preparation?

Traditional sides like colcannon (mashed potatoes and cabbage), roasted potatoes, fried cabbage, or other vegetables pair well for a complete meal.