This Instant Pot Corned Beef Brisket is a real treat! It’s flavorful, tender, and melts in your mouth. Plus, it cooks quickly, making it perfect for busy days.
Trust me, watching it simmer while you relax is a joy. I love serving it with veggies on the side—it’s like a warm hug on a plate! 😋
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! A 3 to 4 lbs brisket gives you tender meat when cooked right. If you can’t find corned beef, a regular brisket can be seasoned with your own spices instead, but it requires longer cooking time to turn tender.
Beef Broth: Using beef broth enhances the flavor, but water works just fine if you’re in a pinch. You can also use chicken broth for a lighter taste. If you want to keep it vegetarian, vegetable broth can substitute, but it’ll change the overall flavor profile.
Mustard Seeds & Black Peppercorns: If you’re not using the spice packet, these add depth. You could replace mustard seeds with regular mustard (1-2 tbsp) and skip the peppercorns if you prefer a milder taste. I personally love the flavor that whole spices bring to the broth.
Vegetables: Feel free to swap out the carrots, celery, or potatoes based on your preferences. Parsnips, turnips, or even sweet potatoes work well. I often add a handful of green beans for extra color and crunch!
How Do You Ensure the Corned Beef is Tender?
Getting that perfect tender corned beef can be tricky, but the Instant Pot does it beautifully with its pressure cooking. Here are a few tips:
- Always rinse the corned beef before cooking to reduce excess saltiness.
- Cooking with the fat side up helps keep the meat moist. The fat renders and mingles through the meat as it cooks.
- Allow natural pressure release for 10-15 minutes after cooking; this helps retain moisture.
- When slicing the brisket, cut against the grain for more tender bites.
Following these tips should lead you to amazing results! Enjoy your meal with a dollop of mustard or horseradish for a real treat!
How to Make Instant Pot Corned Beef Brisket
Ingredients You’ll Need:
For the Brisket:
- 3 to 4 lbs corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 2 tbsp whole grain mustard seeds (if not using spice packet)
- 1 tbsp black peppercorns (if not using spice packet)
- 4 garlic cloves, smashed
- 2 bay leaves
For the Vegetables:
- 4 large carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 1 lb baby potatoes, washed
- 1 small onion, quartered
- Salt to taste (if needed)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and roughly 90 minutes to cook the brisket, followed by 10-15 minutes for a natural pressure release. Plus, you’ll need another 5-10 minutes to cook the vegetables. So, you’re looking at a total of around 2 hours to enjoy this delicious meal!
Step-by-Step Instructions:
1. Prepare the Brisket:
Start by rinsing the corned beef brisket under cold water. This helps to remove excess salt. Pat it dry with paper towels. This step is crucial for getting a tender and flavorful brisket!
2. Set Up the Instant Pot:
Place the prepared brisket in your Instant Pot with the fat side facing up. This positioning allows the fat to baste the meat while cooking. Pour in the beef broth or water until it partially covers the brisket.
3. Add Spices:
If you’re using the spice packet that came with the brisket, sprinkle it over the meat. If not, add the whole grain mustard seeds, black peppercorns, smashed garlic cloves, and bay leaves directly into the pot for that extra flavor.
4. Pressure Cook the Brisket:
Secure the lid on your Instant Pot and make sure the valve is set to sealing. Set it to Manual/Pressure Cook for 90 minutes. That’s the magic time for tender, juicy brisket!
5. Release the Pressure:
Once the cooking time is up, allow the Instant Pot to release pressure naturally for 10-15 minutes. After that, carefully release any remaining pressure. Safety first! Open the lid when it’s completely safe to do so.
6. Rest the Brisket:
Remove the brisket from the pot and cover it loosely with aluminum foil. This resting period helps the juices redistribute for a more flavorful bite later on.
7. Cook the Vegetables:
Add the chopped carrots, celery, baby potatoes, and quartered onion to the Instant Pot along with the cooking liquid. These veggies soak up all the flavorful juices!
8. Pressure Cook the Vegetables:
Close the lid again, seal the valve, and cook on Manual/Pressure Cook for 4-5 minutes. This quick cook time makes the vegetables tender while keeping them bright and delicious.
9. Quick Release and Serve:
Quickly release the pressure once more and carefully take out the vegetables. They’ll be perfectly tender! Slice the brisket against the grain and serve it on a platter with the lovely cooked vegetables.
10. Enjoy!
For a delicious touch, you can spoon some of the cooking liquid over the meat for extra moisture. Serve with whole grain mustard or horseradish sauce on the side for a tangy kick. Enjoy your tasty meal!
Can I Use Frozen Corned Beef For This Recipe?
Yes, you can use frozen corned beef, but it’s best to thaw it first for even cooking. Thaw it in the refrigerator overnight or place it in a sealed plastic bag and submerge in cold water for a quicker option. Make sure to adjust the cooking time if the meat is still partially frozen.
What If I Don’t Have All the Spices?
No problem! If you don’t have the spice packet or the individual spices, you can use pre-made corned beef seasoning blends found in stores. Alternatively, a mix of garlic powder, onion powder, and black pepper can work in a pinch to add flavor to your brisket!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the brisket and cook it ahead of time, letting it cool, then covering and refrigerating for up to 3 days. When ready to serve, reheat it in the oven at 300°F (150°C) until warmed through, or slice and microwave individual portions.
How to Store Leftovers?
Store any leftover brisket and vegetables in an airtight container in the fridge for up to 3 days. You can also freeze slices of brisket for up to 3 months. Just make sure to separate the slices with parchment paper so they don’t stick together!
