This Instant Pot Corned Beef Brisket is super tender and packed with flavor. It cooks up quickly, making it perfect for a cozy meal any day of the week!
You won’t believe how easy it is to make! Just season, set the timer, and enjoy the delicious smells wafting through your kitchen. Trust me, leftovers make amazing sandwiches! 😋
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! If you can’t find corned beef brisket, you can use regular beef brisket and season it yourself with spices like black pepper, mustard seeds, and coriander.
Beef Broth or Water: For a richer flavor, beef broth is the way to go. However, vegetable broth or even water will work if you’re in a pinch. Just remember that it may affect the overall taste.
Vegetables (Carrots, Potatoes, Celery): I love using baby potatoes and chunky carrots for texture. You can swap out any of these veggies based on what you have—like adding parsnips or even cabbage for a twist!
Seasoning Packet: If you can’t find a pre-packaged seasoning, you can create your own using a mix of coriander, mustard seeds, and black pepper. Just blend them together and sprinkle over the brisket.
How Do I Get the Best Flavor from My Instant Pot?
Locking in flavor is crucial for a recipe like this! Start by rinsing the corned beef to reduce saltiness, and make sure you layer the aromatics at the bottom of the pot first—this ensures they infuse into the meat as it cooks.
- Use the fat side of the brisket facing up. This helps keep the meat moist.
- Don’t skip the natural pressure release; it makes a difference in tenderness! Letting it rest is key to slicing it easily.
- When adding the vegetables, arrange them nicely around the brisket to cook evenly.
Enjoy making your dish! Small tweaks can lead to amazing results.
How to Make Instant Pot Corned Beef Brisket
Ingredients You’ll Need:
Main Ingredients:
- 3 to 4 lbs corned beef brisket, with seasoning packet
- 4 cups beef broth or water
Aromatics and Vegetables:
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 4 large carrots, peeled and cut into chunks (or baby carrots)
- 1 lb baby potatoes, whole or halved if large
- 3 to 4 stalks celery, chopped
Seasonings:
- 2 bay leaves
- 1 tsp black peppercorns
For Garnish and Serving:
- Fresh parsley, chopped for garnish
- Mustard or horseradish sauce, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 2 hours total, including cooking and pressure release time. It’s quick for a delicious meal that’s perfect for any occasion!
Step-by-Step Instructions:
1. Prepare the Brisket:
Start by rinsing the corned beef brisket under cold water to get rid of any excess salt. Pat it dry with paper towels to get it ready for cooking.
2. Layer the Aromatics:
In your Instant Pot, place the quartered onion, smashed garlic, bay leaves, and black peppercorns at the bottom. This creates a flavorful bed for the brisket!
3. Add the Brisket:
Put the brisket on top of the aromatics with the fat side facing up. Sprinkle the seasoning packet evenly over the meat for maximum flavor.
4. Add Liquid:
Pour in the beef broth or water. Make sure the liquid covers most of the brisket—this keeps it juicy while cooking.
5. Cook the Brisket:
Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 90 minutes. Enjoy that delicious aroma while it cooks!
6. Release the Pressure:
Once the cooking time is up, let the pressure release naturally for 15 minutes. After that, carefully quick release any remaining pressure.
7. Add Vegetables:
Open the lid and place the carrots, baby potatoes, and celery around the brisket. These will become perfectly cooked alongside the meat!
8. Cook the Vegetables:
Close the lid again and cook on high pressure for another 5 to 7 minutes, until the veggies are tender. Yum!
9. Final Pressure Release:
Quick release the pressure again. Carefully remove the brisket and vegetables from the pot.
10. Rest the Brisket:
Let the brisket rest on a cutting board for 10 minutes. This keeps it nice and juicy when you slice it!
11. Serve it Up:
Slice the corned beef against the grain and arrange it on a serving platter with the vegetables. Sprinkle with fresh parsley for a lovely touch!
12. Enjoy:
Serve your delicious brisket with mustard or horseradish sauce on the side. Enjoy your tender, flavorful feast!
Can I Use a Different Cut of Beef?
Yes! While corned beef brisket is traditional, you can substitute it with a regular beef brisket. Just season it well with spices like black pepper, mustard seeds, and coriander for a similar flavor.
Can I Cook This in a Slow Cooker Instead?
Absolutely! To make this in a slow cooker, follow the same steps but cook on low for 8 to 10 hours or on high for 4 to 5 hours. Add the vegetables during the last hour of cooking so they don’t become mushy.
How Can I Store Leftovers?
Store leftover corned beef and vegetables in an airtight container in the fridge for up to 3 days. You can also freeze slices of brisket for up to 2 months. Just make sure to separate layers with parchment paper to keep them from sticking together.
What Should I Serve with Corned Beef Brisket?
This dish pairs wonderfully with mustard or horseradish sauce. You can also serve it with cabbage, rye bread, or on a bed of colcannon for a hearty meal!