This Instant Pot Corned Beef with Mustard Glaze is a tasty meal that cooks quickly. The beef is tender and full of flavor, thanks to a sweet and tangy mustard glaze that makes it extra special!
I love how the Instant Pot speeds things up, making it perfect for busy days. Serve it with some veggies or on a sandwich, and trust me, you’ll want to make this again and again!
Key Ingredients & Substitutions
Corned Beef Brisket: Choose a brisket that’s around 3 to 4 pounds for this recipe. If you’re looking for a lower-sodium option, some believe that a salt-free brisket can be just as delicious. Otherwise, leftovers work well in sandwiches!
Beef Broth or Water: While beef broth enhances flavor, feel free to use water if needed. Homemade broth can also be a delicious alternative. You can even add some beef bouillon cubes to the water for a richer taste.
Potatoes: Baby potatoes are great, but you could swap in other kinds like Yukon Golds or red potatoes. If you want a lower-carb option, consider using cauliflower florets for a lighter twist.
Mustard: Dijon mustard is key in this recipe for a tangy kick. If you prefer a milder flavor, yellow mustard can work instead. For an extra texture, mix in some whole grain mustard as suggested!
How Do I Make Sure the Corned Beef Is Tender?
Cooking corned beef to tenderness requires a mix of time and method. The Instant Pot makes this easier, ensuring the meat is juicy and flavorful.
- Start with the fat side up; this helps keep the meat moist during cooking.
- Cook on high pressure for 90 minutes and let the pressure release naturally for 15 minutes. This step helps break down the tough fibers.
- When the meat is done, loosely cover it in foil while you cook the veggies. This resting period keeps it juicy.
By following these tips, you’ll get a corned beef that’s tender, juicy, and full of flavor! Enjoy your delicious meal with those tasty veggies and that flavorful glaze!
How to Make Instant Pot Corned Beef With Mustard Glaze
Ingredients You’ll Need:
Main Ingredients:
- 3 to 4 lbs corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 small onion, quartered
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 lb baby potatoes, halved
- 4 to 6 baby carrots
- Fresh parsley, chopped (for garnish)
For Mustard Glaze:
- 1/4 cup Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp whole grain mustard (optional, for texture)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 2 hours for cooking, including the time for both the corned beef and the vegetables. It’s quite effortless, thanks to the Instant Pot, and the results are worth the wait!
Step-by-Step Instructions:
1. Prepare the Instant Pot:
Start by placing the trivet, which helps elevate the corned beef, inside the Instant Pot. Pour in your choice of beef broth or water until it’s ready for the cooking process.
2. Add Flavorings and Corned Beef:
Next, add the quartered onion, smashed garlic cloves, and bay leaves into the liquid. Then take the corned beef brisket and place it on the trivet, making sure the fat side is facing up so it stays moist. Don’t forget to sprinkle the spice packet over the meat to enhance its flavor!
3. Cook the Corned Beef:
Seal the Instant Pot lid tightly and set the valve to sealing. Cook the corned beef on high pressure for 90 minutes. After the cooking time is complete, allow for a natural pressure release for about 15 minutes. After that, carefully quick release any remaining pressure.
4. Cook the Vegetables:
Once the corned beef is cooked, take it out and set it aside on a plate, loosely covering it with foil to keep it warm. Now, add halved baby potatoes and baby carrots into the broth inside the pot. Seal the lid again and cook those veggies on high pressure for 5 minutes. After that quick release the pressure and remove the vegetables.
5. Prepare the Mustard Glaze:
While your vegetables are cooking, it’s a great time to whip up the mustard glaze! In a bowl, mix together the Dijon mustard, brown sugar, apple cider vinegar, and optional whole grain mustard until everything is blended smoothly.
6. Glaze and Rest the Corned Beef:
Put the corned beef back on a serving platter. Generously brush the mustard glaze all over the top of the brisket. For an extra treat, you can broil it in the oven for 3-5 minutes to get that nice caramelized top. Just keep an eye on it, so it doesn’t burn!
7. Slice and Serve:
To serve, slice the corned beef against the grain into thin slices. Arrange your cooked potatoes and carrots around the meat for a colorful presentation. Lastly, garnish everything with fresh chopped parsley. For those who want an extra kick, serve some additional mustard glaze on the side.
Enjoy every bite of your flavorful and tender Instant Pot Corned Beef with mustard glaze and perfectly cooked veggies!
Can I Use Different Cuts of Meat for This Recipe?
While corned beef brisket is traditional for this recipe, you can also use corned beef round or shoulder if preferred. However, cooking times may vary slightly, so ensure you check for tenderness.
What Can I Substitute for Beef Broth?
If you don’t have beef broth on hand, you can use chicken broth or even vegetable broth as a substitute. For a lighter flavor, plain water will work too, especially if you enhance it with a few bouillon cubes.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the corned beef for up to 3 months. Just make sure it’s tightly wrapped to prevent freezer burn.
What Should I Serve with Corned Beef?
This corned beef pairs wonderfully with sides like colcannon, cabbage, or a simple green salad. It also makes for delicious sandwiches the next day!
