This tasty Instant Pot Corned Beef with Mustard Glaze is super easy to make! The beef becomes tender and juicy while the glaze adds a sweet and tangy kick that everyone will love.
I always look forward to that mustard glaze—it really makes the dish shine! Plus, cooking in the Instant Pot means dinner is ready in no time. Who doesn’t love that? 😋
Key Ingredients & Substitutions
Corned Beef Brisket: The star of this dish! Look for a cut weighing 3 to 4 lbs for the best results. If you’re looking for a healthier option, you could try using turkey or chicken brisket, though it won’t have the same flavor.
Beef Broth or Water: I prefer beef broth for extra richness. However, using water will work too, just add some extra seasoning to boost the flavor. You can even use vegetable broth for a lighter version.
Baby Potatoes: Baby potatoes provide a nice bite and cook quickly. If you can’t find them, regular potatoes cut into chunks will work just as well. Sweet potatoes add a unique twist if you’d like to experiment!
Yellow Mustard: This is vital for the glaze, providing tanginess. If you want a different flavor, Dijon mustard or honey mustard can be good substitutes. Just adjust the amount of sugar as needed!
Brown Sugar: Adds sweetness to balance the mustard. If you’re looking for a healthier alternative, try using honey or maple syrup, but keep in mind they will add a different taste.
How Do I Achieve the Best Results in the Instant Pot?
Cooking in an Instant Pot can feel tricky at first, but here are some tips to help you get perfect corned beef every time:
- Start by rinsing the brisket under cold water to reduce its saltiness—this makes a huge difference in flavor.
- The key cooking time is 70 to 90 minutes depending on thickness. If your brisket is over 4 lbs, lean towards the longer side.
- After cooking, let it rest for a bit under foil; it keeps the meat juicy.
- Make sure to slice the beef against the grain. This will help it remain tender when served.
With these tips, you’ll have a delicious meal everyone will love! Happy cooking!
Instant Pot Corned Beef With Mustard Glaze
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 lbs corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 lb baby potatoes, washed
- 4 large carrots, peeled and cut into chunks
For the Mustard Glaze:
- 1 cup yellow mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp whole grain mustard seeds (optional)
For Garnish:
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 1 hour and 30 minutes to cook, plus a bit of extra time for the pressure to release. So, get ready to enjoy a delicious meal in about 2 hours total!
Step-by-Step Instructions:
1. Prepare the Instant Pot:
Start by placing the trivet inside your Instant Pot. Then, pour in the beef broth or water. This will help steam your food and keep it juicy!
2. Rinse and Season the Corned Beef:
Gently rinse the corned beef brisket under cold water. This removes some excess saltiness. Put the brisket on the trivet in the pot and sprinkle the spice packet evenly over it. This spice mix will enhance the flavor!
3. Cook the Corned Beef:
Secure the lid on the Instant Pot and make sure the valve is sealed. Cook on high pressure for 70 to 90 minutes, depending on how thick your brisket is. Once it’s done cooking, let the pressure release naturally for 15 minutes, then carefully quick release any remaining pressure.
4. Keep the Corned Beef Warm:
Once the corned beef is done, take it out carefully and cover it with foil to keep it warm while you cook the veggies.
5. Cook the Vegetables:
Add the washed baby potatoes and chunky carrots into the leftover liquid in the Instant Pot. Secure the lid again and cook on high pressure for 4 to 6 minutes, then quick release the pressure.
6. Make the Mustard Glaze:
While your veggies are cooking, grab a small bowl. Whisk together the yellow mustard, brown sugar, apple cider vinegar (or lemon juice), and whole grain mustard seeds if you’re using them. This will be your delicious glaze!
7. Glaze the Corned Beef:
After removing the vegetables, brush the mustard glaze generously over the cooked corned beef. This adds a lovely tangy flavor!
8. Slice and Serve:
Slice the corned beef thinly against the grain to ensure tenderness. Arrange the slices on a serving platter and surround them with the cooked potatoes and carrots.
9. Final Touches:
Drizzle any leftover glaze over the meat and sprinkle some chopped parsley for a fresh touch. Note: Add salt and pepper to taste, if desired.
Now, serve immediately with extra mustard glaze on the side. Enjoy your classic, tender, and flavorful corned beef with that tasty mustard glaze and perfectly cooked veggies!
Can I Use a Different Cut of Beef?
Yes! While corned beef brisket is traditional, you can substitute it with a corned beef round or point cut. Just adjust the cooking time as needed, with round usually requiring a bit longer than brisket.
What if I Don’t Have Beef Broth?
No worries! If you don’t have beef broth, you can simply use water. To enhance flavor, consider adding a tablespoon of soy sauce or a beef bouillon cube to the water before cooking.
Can I Prepare This Recipe in Advance?
Absolutely! You can cook the corned beef and store it in the fridge for up to 3 days before glazing and serving. Just reheat it gently in the oven or microwave to keep it moist.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the corned beef after slicing it. Just make sure to wrap it tightly to prevent freezer burn.
