This Instant Pot Corned Beef Brisket is a game changer! It’s super tender, flavorful, and cooks much faster than traditional methods. Perfect for a comforting meal!
You can pair it with cabbage or potatoes for a classic taste. Whenever I make it, my family can’t get enough, and I secretly enjoy leftovers in a sandwich! 😋
Key Ingredients & Substitutions
Corned Beef Brisket: This cut of beef is essential for the recipe. If you can’t find corned beef, you could use a different brisket, but it won’t have the same flavor. You might also try using a brisket that you season yourself!
Beef Broth: While I love using beef broth for its richness, you can substitute vegetable broth or even water if you’re looking for a lighter dish. Just keep in mind that the flavor may change slightly.
Dijon Mustard: This adds a nice tangy flavor. If you’re out of Dijon, try yellow mustard or even horseradish for a bit of spice. I personally enjoy the zesty kick that Dijon brings to the dish.
Veggies: Red potatoes, carrots, and cabbage are classic sides. If you want to switch things up, feel free to use other root vegetables like parsnips or even sliced bell peppers for color.
How Do You Get Perfectly Tender Corned Beef?
The key to tender corned beef is cooking it under pressure long enough to break down the tough fibers. Here are a few tips to help you achieve that perfect texture:
- Purge Excess Salt: Rinse the brisket to get rid of any excess salt. This enhances the flavor.
- Natural Release: Allowing the pressure to release naturally for 15 minutes helps the meat retain moisture, making it more tender.
- Slice Against the Grain: Always slice the brisket against the grain for more tender bites. You can easily see the grain lines and cut at an angle to maximize tenderness.
How to Make Instant Pot Corned Beef Brisket
Ingredients You’ll Need:
For the Corned Beef:
- 3 to 4 lbs corned beef brisket (with spice packet if available)
- 4 cups beef broth or water
- 2 tbsp Dijon mustard
- 2 tbsp packed brown sugar
- 4 cloves garlic, minced
- 1 large onion, peeled and halved
For the Vegetables:
- 8 small red potatoes, halved
- 6 to 8 baby carrots
- 1 small head of cabbage or bok choy, halved
For Flavoring:
- 1 tbsp whole black peppercorns
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 2 hours for cooking, including the natural release time. It’s a simple and rewarding process, and you’ll end up with tender corned beef and great veggies in about 2 hours and 15 minutes!
Step-by-Step Instructions:
1. Prepare the Brisket:
Start by removing the corned beef brisket from its packaging. Give it a rinse under cold water to help reduce some of the excess salt. This step is crucial to ensure your dish isn’t overly salty.
2. Set Up the Instant Pot:
In your Instant Pot, combine the beef broth (or water) with the minced garlic, Dijon mustard, brown sugar, whole black peppercorns, and bay leaves. If your brisket comes with a spice packet, go ahead and add that too. Stir everything together so it’s well-mixed.
3. Add the Brisket:
Carefully place the brisket into the pot, fat side up. This helps keep the meat moist during cooking. Add the halved onion around the brisket to enhance the flavor.
4. Pressure Cook the Brisket:
Close the lid of the Instant Pot and set it to “Pressure Cook” or “Manual” on high pressure for 90 minutes. This will make the brisket incredibly tender!
5. Release the Pressure:
Once the cooking time is up, let the pot naturally release pressure for 15 minutes. After that, carefully quick release any remaining pressure to avoid overcooking the meat.
6. Prepare the Vegetables:
Take out the brisket from the Instant Pot and tent it with foil to keep warm. Now, add the halved potatoes and baby carrots into the cooking liquid, and place the halved cabbage (or bok choy) on top.
7. Cook the Vegetables:
Close the lid again and cook everything on high pressure for an additional 5 to 7 minutes, then perform a quick release. This will help the vegetables cook perfectly while absorbing all that delicious flavor!
8. Serve it Up:
Once the vegetables are ready, take them out and arrange them around the sliced corned beef on a nice serving platter. Make sure to slice the brisket against the grain for the best texture!
9. Garnish and Enjoy:
Sprinkle some chopped fresh parsley on top for a refreshing touch. You can also drizzle a bit of the cooking liquid or some prepared mustard over the beef for an extra kick. Enjoy your flavorful Instant Pot Corned Beef Brisket with those perfectly cooked veggies!
Can I Use Frozen Corned Beef for This Recipe?
Yes, you can use frozen corned beef, but it’s crucial to fully thaw it before cooking. Thaw it in the refrigerator overnight or in a sealed plastic bag submerged in cold water for a quicker option. Rinse it under cold water to remove excess salt before proceeding with the recipe.
What Can I Substitute for Beef Broth?
If you don’t have beef broth on hand, you can substitute it with vegetable broth, chicken broth, or even water. Just note that the flavor will be milder, so you might want to add extra seasonings to taste.
How Do I Store Leftover Corned Beef?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the corned beef and vegetables for up to 3 months. To reheat, you can slice it and warm it gently in the microwave or oven.
Can I Add Other Vegetables?
Absolutely! Feel free to add other vegetables like parsnips, turnips, or even bell peppers. Just make sure to adjust the cooking time slightly if using tougher veggies to ensure everything is cooked through evenly.
