Instant Pot Corned Beef Brisket

Making corned beef brisket in the Instant Pot transforms a traditionally long cooked cut into a tender, juicy centerpiece perfect for any occasion. This method layers in rich aromatics while speeding up the cooking time so you can enjoy a deeply flavorful meal without waiting hours.

I first tried this recipe when I needed a quick way to serve corned beef for a family gathering, and now it’s my go to whenever I want that slow cooked taste in a fraction of the time.

Ingredients

• Corned beef brisket: opt for around four pounds so you have plenty with nice even thickness for consistent cooking
• Onion quartered: adds sweetness and depth to the cooking liquid
• Garlic smashed: enhances the aromatic base, not overpowering
• Spice blend: whole mustard seeds, whole peppercorns, whole cloves, whole allspice berries, crushed red pepper flakes, coriander seeds, and bay leaves, these whole spices gradually infuse the meat, use fresh if possible for maximum aroma
• Beef broth: provides the cooking liquid and enhances juiciness
• Spicy or gourmet mustard for broiling: use a mustard with kick and good flavor, avoid plain yellow mustard to get that caramelized, tangy crust

Instructions

Sauté the Aromatics:

Place the quartered onion and smashed garlic into the Instant Pot. This builds the base flavor that will soak into the brisket during cooking.

Add the Spices and Brisket:

Add the whole spices over the aromatics. Place the corned beef brisket fat side up on top of the aromatics and spices. Pour in beef broth just enough to cover the aromatics but not submerge the brisket, which keeps it juicy but not soggy.

Seal and Pressure Cook:

Close the Instant Pot lid securely and turn the valve to seal. Set it to pressure cook on the stew or meat setting for 75 minutes. The pot will take some time to come up to pressure.

Natural Pressure Release:

After cooking completes, allow the Instant Pot to release pressure naturally for 20 minutes. Then carefully switch the valve to quick release to vent any remaining steam.

Prepare for Broiling:

Remove the brisket gently and place it on an aluminum foil lined baking sheet, fat side up. Spread a generous layer of spicy mustard over the top to enhance flavor and encourage browning.

Broil to Caramelize:

Place the baking sheet on the center rack about 8 to 10 inches from the broiler element. Broil on low for a couple of minutes until the top is golden brown and caramelized. Watch carefully to avoid burning.

Slice Against the Grain and Serve:

Corned beef brisket slices best when cut thinly against the grain. Look at the fat cap side to identify the grain direction easily. Slice and enjoy hot or to use in sandwiches.

My favorite part of this recipe is the spice blend. Each whole spice gently infuses the brisket, giving it a complex, warm flavor without overwhelming. One memorable time, I cooked this for a family reunion, and everyone asked for seconds, speaking louder than any recipe credit ever could.

Storage Tips

Store leftover corned beef brisket in an airtight container in the fridge. It stays good for up to four days. To reheat, wrap slices in foil and warm gently in a 350 degree oven to keep it juicy.

Ingredient Substitutions

If you don’t have some of the whole spices, use available whole mustard seeds, peppercorns, and bay leaves as the essentials. Ground spices will work but might muddy the cooking liquid. For beef broth, broth concentrate diluted with water or high quality stock cubes can substitute well.

Serving Suggestions

Serve sliced corned beef alongside colcannon, roasted potatoes, or braised cabbage for a classic hearty meal. Corned beef sliders or Reuben sandwiches are fantastic ways to enjoy any leftovers. A drizzle of horseradish sauce or mustard on the side brightens the flavors.

This Instant Pot method gives you tender, flavorful corned beef with a crisp mustard crust. It’s perfect for weeknight dinners and easy to scale for gatherings.

Common Recipe Questions

→ What spices enhance this corned beef brisket?

Aromatic spices such as whole mustard seeds, peppercorns, cloves, allspice berries, crushed red pepper flakes, coriander seeds, and bay leaves enrich the flavor.

→ How is the brisket cooked to ensure tenderness?

Cooking the brisket in an Instant Pot under pressure for about 75 minutes breaks down tough fibers, resulting in a tender texture.

→ Why is mustard applied before broiling?

Spreading spicy mustard before broiling caramelizes the surface, adding a flavorful crust that complements the tender meat.

→ How should the brisket be sliced for serving?

Slicing against the grain is key to maintaining tenderness and making each bite easy to chew.

→ Can this brisket be reheated and stored safely?

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat wrapped in foil in the oven at 350°F to retain juiciness.