Welcome to the ultimate guide for preparing a melt-in-your-mouth corned beef brisket in your Instant Pot. This recipe is meticulously crafted to deliver incredibly tender, juicy meat infused with a symphony of aromatic spices. Forget dry, bland corned beef; my method ensures every bite is bursting with flavor, transforming a traditional dish into an extraordinary culinary experience that will have everyone asking for seconds. Get ready to impress your family and friends with minimal effort, thanks to the magic of pressure cooking.
The Instant Pot has become an indispensable tool in my kitchen, especially when tackling tougher cuts of meat that typically demand extensive cooking times. Its pressure-cooking capabilities drastically reduce the time needed to transform ingredients into succulent, tender dishes, making it perfect for cuts like beef brisket. This versatile appliance locks in moisture and flavor, yielding results that are consistently superior to traditional slow-cooking methods.
Corned beef brisket is a favorite in our home, enjoyed several times a year. While I sometimes prepare it in the oven for a classic touch, the Instant Pot truly shines in delivering unparalleled tenderness and efficiency. What sets my recipe apart is the carefully curated blend of aromatic spices, designed to elevate the natural flavors of the beef. Beyond just the ingredients, I love incorporating smart techniques—like a quick broil with spicy mustard—to create a deliciously caramelized crust that adds another layer of texture and taste.
Featured Comment
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I have put off making Corned Beef for the past 10 years because mine always shreds and isn’t tasty. Also, neither my husband or daughter said they would eat if if I made it. Well in less than 24 hours, 2.5 lbs. of corned beef cooked this way is not leftover. Totally eaten! Thank you!” ~Susan
Essential Ingredients for Perfect Corned Beef
Crafting the perfect Instant Pot Corned Beef Brisket starts with selecting high-quality ingredients and understanding how each component contributes to the overall flavor and texture. Here’s a closer look at the key elements that will transform your brisket into a masterpiece.
- Corned Beef Brisket – For this recipe, you’ll need an uncooked corned beef brisket, typically found pre-packaged in a salty brine. I recommend choosing a piece that is around 3.5 to 4 pounds. This size ensures ample servings and delicious leftovers, perfect for sandwiches or reubens. When selecting, look for a brisket with a good fat cap, as this helps keep the meat moist and flavorful during cooking. Remember to rinse the brisket thoroughly under cold water before cooking to remove any excess salt from the curing process, especially if you’re sensitive to sodium.
- Aromatic Spices – This custom spice blend is where the magic happens, infusing the brisket with deep, complex flavors.
- Whole Mustard Seeds: Provide a subtle pungent warmth and earthy undertones that pair wonderfully with beef.
- Whole Peppercorns: Deliver a fresh, sharp peppery bite that awakens the palate.
- Whole Cloves: Offer a sweet and aromatic spice that adds a comforting depth.
- Whole Allspice Berries: Contribute a complex flavor profile reminiscent of cinnamon, nutmeg, and cloves, all in one.
- Crushed Red Pepper Flakes: Add a gentle kick of heat, balancing the richness of the meat. Adjust to your preferred spice level.
- Coriander Seeds: Impart a lemony, slightly sweet, and earthy aroma that is quintessential to corned beef.
- Bay Leaves: Offer a subtle, herbaceous, and slightly floral note that enhances the overall savory profile.
This combination surpasses any pre-packaged spice blend, offering a truly gourmet experience.
- Mustard for Broiling – This secret ingredient is applied post-cooking to create a fantastic caramelized crust. Opt for a gourmet or spicy mustard (Dijon, stone-ground, or whole grain work perfectly). Avoid plain yellow mustard, as it lacks the depth of flavor needed for this step. The mustard creates a beautiful tangy, slightly sharp layer that caramelizes under the broiler, adding incredible texture and a rich, savory finish.
- Onion and Garlic: Freshly quartered onion and smashed garlic cloves form an aromatic base in the Instant Pot, infusing the cooking liquid and ultimately the beef with their foundational flavors.
- Beef Broth: Use low-sodium beef broth to control the overall saltiness of the dish, especially since corned beef is already cured in a salty brine. You can use regular beef stock if preferred, but be mindful of rinsing the brisket more thoroughly.
- For precise measurements and detailed ingredient quantities, please refer to the comprehensive recipe card below.
Step-by-Step Guide: Crafting Your Instant Pot Corned Beef Brisket
Making tender corned beef brisket in the Instant Pot is remarkably straightforward. Follow these steps carefully to ensure a perfectly cooked and incredibly flavorful meal.
- Prepare the Aromatics: Begin by quartering a large onion and smashing several garlic cloves. Spread these aromatics evenly at the bottom of your Instant Pot insert. This creates a flavorful bed for the brisket to rest on and infuses the cooking liquid.
- Add the Spice Blend: Combine all the whole spices for the seasoning blend (mustard seeds, peppercorns, cloves, allspice berries, crushed red pepper flakes, coriander seeds, and bay leaves) and sprinkle them over the onion and garlic. This ensures the spices are distributed around the meat for maximum flavor infusion.
- Position the Brisket: Carefully place the corned beef brisket directly on top of the seasoned onion and garlic layer. It’s crucial to position the brisket with the fat cap facing upwards. This allows the fat to render down during cooking, basting the meat and contributing to its juiciness and flavor.
- Pour in the Broth: Add 4 cups of low-sodium beef broth around the brisket in the Instant Pot. Ensure the liquid level does not exceed the maximum fill line of your Instant Pot. The broth, combined with the aromatics and spices, will create a rich cooking liquid that deeply flavors the meat.
- Seal and Pressure Cook: Close the lid of your Instant Pot and ensure it is properly latched. Verify that the steam release valve is turned to the “seal” position. Select the “Pressure Cook” or “Manual” setting (depending on your model) and set the cooking time for 75 minutes on high pressure. Allow a few minutes for the Instant Pot to build pressure before the cooking countdown begins.
- Natural Release then Quick Release: Once the 75 minutes of cooking time are complete, allow the Instant Pot to perform a natural pressure release for 20 minutes. This gradual release helps the meat to remain tender and absorb more moisture. After 20 minutes, carefully turn the valve to the “venting” position to initiate a quick release and let any remaining pressure escape before opening the lid.
- Prepare for Broiling: Carefully remove the cooked brisket from the Instant Pot and place it on a baking sheet lined with aluminum foil, ensuring the fat cap is facing up. The meat will be incredibly tender at this stage, so handle it gently.
- Apply Mustard and Broil: Generously rub the top and sides of the brisket with spicy or gourmet mustard. Set your oven to the low broil setting and adjust the oven rack to the middle position, approximately 8-10 inches away from the heating element. Broil the brisket for just a couple of minutes, or until the mustard forms a beautifully browned and caramelized crust. It’s crucial to keep a very close eye on it during this step to prevent burning, as broilers can be intense.
- Slice Against the Grain: Once broiled, remove the brisket from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring maximum tenderness. When slicing, always cut the meat against the grain. Fortunately, with corned beef brisket, the grain is usually quite visible. If you have trouble locating it on the top, simply flip the brisket over; the fat cap side will make it clearer. Slicing against the grain ensures each piece is as tender as possible, practically falling apart in your mouth.
Frequently Asked Questions About Instant Pot Corned Beef Brisket
Here are some common questions and answers to help you master your Instant Pot Corned Beef Brisket:
- Do I Have to Increase the Cook Time for a Larger Brisket?
Surprisingly, not necessarily! The cooking time for brisket in a pressure cooker is primarily dependent on its thickness, rather than its total weight. When you observe different briskets at the grocery store, you’ll often notice that while their length and overall weight might vary, their thickness remains relatively consistent for a given cut. For instance, I’ve successfully cooked both 3.5 lb and 4.8 lb briskets for the same 75 minutes because they had similar thickness profiles. As long as your brisket isn’t significantly thicker than a standard cut, the 75-minute pressure cook time should be sufficient to achieve perfect tenderness.
- Can I Add Vegetables to the Instant Pot with the Brisket?
Absolutely! Many people enjoy cooking vegetables alongside their corned beef. Carrots, potatoes, and cabbage wedges are popular choices. To ensure they cook properly without becoming mushy, I recommend adding them after the brisket has finished its pressure cooking cycle. You can quick release the pressure, add the vegetables, then pressure cook for an additional 3-5 minutes, followed by another quick release. This method ensures both the brisket and vegetables reach their ideal doneness.
- What if I Don’t Have All the Spices for the Custom Blend?
While the custom spice blend is designed for optimal flavor, you can certainly adapt based on what you have. If you’re missing one or two, the recipe will still be delicious. The most crucial spices for that characteristic corned beef flavor are mustard seeds, coriander seeds, and peppercorns. If you prefer, you can also use a pre-made pickling spice blend, though I highly recommend trying the custom mix for superior flavor depth.
- How Can I Reduce the Saltiness of Corned Beef?
Corned beef is, by nature, quite salty due to the curing brine. The number one tip I can offer is to NEVER add extra salt to this dish. I always recommend thoroughly rinsing the brisket under cold water when you take it out of its packaging to wash off excess surface salt. If you are very sensitive to salty flavors, you can take an extra step: quickly bring the brisket to a boil in a separate pot of water for 5-10 minutes, then discard that water before transferring it to the Instant Pot. This will draw out a significant amount of the salt.
- Can I Use Beer Instead of Broth for Cooking?
Yes, many recipes incorporate beer for an added layer of flavor. If you choose to use beer, replace 1 cup of the beef broth with 1 cup of your preferred beer. While Guinness is a popular choice for Irish dishes, I’ve found it can sometimes impart a slight bitterness to the brisket. For a smoother flavor profile, I suggest using an amber ale or a lager. Killian’s is a good addition that complements the beef without overwhelming it.
Delicious Serving Suggestions for Corned Beef Brisket
Once your Instant Pot Corned Beef Brisket is perfectly cooked and sliced, the possibilities for serving are endless. Its rich flavor and tender texture make it incredibly versatile.
- Classic Dinner Plate: Serve this tender corned beef with your favorite side dishes. Traditional pairings include creamy colcannon (a delightful Irish mashed potato and cabbage dish), hearty roasted potatoes, or tender fried cabbage. Steamed carrots, green beans, or even a simple garden salad also make excellent complements.
- Sandwich Perfection: Slice the brisket thinly against the grain and pile it high on rye bread for an incredible sandwich. The classic Reuben Sandwich, with Swiss cheese, sauerkraut, and Russian dressing, is an iconic way to enjoy corned beef and a perfect use for leftovers.
- Party Sliders: For a crowd-pleasing appetizer or light meal, transform your corned beef into flavorful sliders. Try corned beef sliders with a touch of cheese and sweet rolls, or elevate them to Reuben sliders for a mini version of the beloved classic.
- Hash and Eggs: Don’t forget the breakfast or brunch potential! Dice leftover corned beef to create a delicious corned beef hash, perfect when topped with a fried egg.
Storing and Reheating Your Corned Beef Brisket
Proper storage ensures you can enjoy your delicious corned beef brisket for days to come, and reheating it correctly helps maintain its juicy texture.
- Storing Leftovers: Any leftover cooked corned beef brisket should be stored in an airtight food storage container. Place it promptly in the refrigerator. When properly stored, the brisket will remain fresh and safe to eat for approximately 3-4 days.
- Reheating for Best Results: To preserve the tenderness and juiciness of the corned beef brisket slices, I highly recommend reheating them in the oven. Wrap individual or small portions of slices tightly in aluminum foil. Preheat your oven to 350°F (175°C) and warm the foil-wrapped brisket just until it’s heated through, typically about 15-20 minutes, depending on the thickness of the slices. This gentle reheating method prevents the meat from drying out, ensuring it tastes almost as good as it did fresh. You can also gently reheat slices in a covered skillet with a splash of beef broth on low heat.
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Instant Pot Corned Beef Brisket Recipe
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Ingredients
- 3.5-4 lb corned beef brisket (if using my seasoning mix, discard the spice packet)
- 1 large onion
- 5 garlic cloves
- 4 cups low sodium beef broth (regular beef stock can be used)
Spice mix:
- 1 tsp mustard seeds
- 1 tsp peppercorns
- 4 whole cloves
- 1 tsp allspice berries
- 1 tsp coriander seeds
- 1 tsp crushed red pepper flakes
- 2 bay leaves
To broil:
- 2 tbsp spicy or gourmet mustard more if needed
Instructions
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Quarter onion and spread it in an Instant Pot. Add garlic cloves and seasoning mix.
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Place brisket on top of onions, fat cap up.
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Add beef stock.
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Close the lid of the Instant Pot and make sure it’s latched. Make sure to turn the valve to “seal.”
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Set Instant Pot to pressure cook on “stew/meat” setting for 75 minutes. It will take a few minutes to heat up and build the pressure before it starts cooking.
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Once time is up, let it naturally release for 20 minutes. After that, you can carefully turn the valve and do a fast release to let remaining pressure out.
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Take brisket out and place it on the baking sheet lined with aluminum foil, fat cap up.
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Set oven to low broil setting and set the rack in the middle of the oven (make sure it’s 8-10 inches away from the heating element).
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Rub top and sides of the brisket with spicy mustard.
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Place in the oven, under the broiler and let it caramelize until browned for a couple of minutes. (Make sure to keep an eye on it so the top doesn’t burn.)
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Take corned beef brisket out and make sure to slice the meat against the grain! Luckily, with the corned beef brisket, it’s very easy to see the grain, you can look on the bottom since there is a fat cap on top.
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Notes
- Storing: Store leftover cooked corned beef brisket in an airtight food storage container in the refrigerator. Properly stored, it should stay good for about 3-4 days.
- To reheat: To preserve the juiciness of the slices, I recommend reheating in the oven. Wrap some slices in foil and reheat in the oven at 350°F just until heated through.
- The number one tip that I have to making corned beef is DO NOT ADD SALT! Corned beef is cured in a very salty brine so it is already quite salty. This salt transfers into the broth while cooking so the dish will be salty enough. I even rinse the brisket when taking it out of the package to wash off some excess salt.
- IF you absolutely do not like a lot of salty flavor, you can choose to do an extra step and quickly bring brisket to a boil in a pot of water. This will take extra salt out. To do that, place brisket in a pot of water and bring it to boil. As soon as it starts to boil, take the brisket out.
- Beer: You can opt for cooking corned beef with or without the addition of beer. If you want to add beer, replace 1 cup of broth with 1 cup of beer. Some people like to add Guinness but personally, I find that it adds bitterness to the brisket. If you are not a fan of bitter beer, choose an ale. Killian’s is a good addition in this recipe.
Nutrition
Originally published on Will Cook For Smiles in February 2019.
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