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Tender Instant Pot Corned Beef Recipe with Easy Tangy Mustard Glaze

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A quick and easy Instant Pot corned beef recipe that yields tender, juicy meat with a flavorful tangy mustard glaze, perfect for weeknights or special occasions.

Ingredients

Scale
  • 3 to 4 pounds corned beef brisket (preferably with spice packet included)
  • 4 cups water
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 4 garlic cloves, smashed
  • 1 large onion, quartered
  • 2 tablespoons brown sugar
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar

Instructions

  1. Rinse the corned beef under cold water to remove excess brine and pat dry with paper towels. (5 minutes)
  2. Place the quartered onion, smashed garlic cloves, bay leaves, mustard seeds, and black peppercorns at the bottom of the Instant Pot. Add 4 cups of water. (3 minutes)
  3. Position the brisket fat side up on top of the aromatics. Seal the Instant Pot lid and set the valve to ‘Sealing.’ (2 minutes)
  4. Cook on high pressure for 70 minutes. Once done, allow a natural pressure release for 15 minutes before switching to quick release. (70 + 15 minutes)
  5. While the beef cooks, mix Dijon mustard, whole-grain mustard, honey, brown sugar, and apple cider vinegar in a bowl until smooth. Adjust sweetness or tang by adding more honey or vinegar as preferred. (5 minutes)
  6. Transfer the corned beef to a baking dish or oven-safe pan. Brush the mustard glaze evenly over the top. (5 minutes)
  7. Place under the broiler for 5-7 minutes, watching closely, until the glaze caramelizes and bubbles slightly. (7 minutes)
  8. Let the corned beef rest for 10 minutes before slicing thinly against the grain to keep it tender. (10 minutes)

Notes

Rinse the corned beef before cooking to reduce saltiness. Use natural pressure release to keep meat juicy. Broiling the glazed brisket adds a caramelized crust and depth of flavor. Slice thinly against the grain for tenderness. Adjust glaze sweetness and tang to taste. Leftovers store well in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: Instant Pot, corned beef, mustard glaze, pressure cooker, quick dinner, St. Patrick's Day, tender meat, easy recipe

Find it online: https://blairrecipes.com/tender-instant-pot-corned-beef-recipe-with-easy-tangy-mustard-glaze/