Instant Pot Corned Beef Brisket
A tender, savory corned beef brisket cooked in the Instant Pot, infused with a mix of spices for a nutritious, protein-packed meal that's perfect for families.
Ingredients
Main Ingredients
- 3 pounds Corned Beef Brisket The star of the dish, known for its rich flavor and tender texture.
- 1 large Onion Adds a sweet, aromatic depth to the broth.
- 4 cloves Garlic Infuses the dish with intense flavor and health benefits.
- 4 cups Low Sodium Beef Broth Essential for moisture and depth, without overwhelming saltiness.
Spices
- 2 tablespoons Mustard Seeds Bring a subtle tang and enhance seasoning.
- 1 tablespoon Peppercorns Add a little heat and depth to the flavor profile.
- 4 whole Cloves Introduce a warm, aromatic note to the dish.
- 1 teaspoon Allspice Berries Offer a warm, slightly sweet flavor.
- 1 teaspoon Coriander Seeds Provide a citrusy undertone that complements the beef.
- 1/2 teaspoon Crushed Red Pepper Flakes Optional for those who like a hint of heat.
- 2 leaves Bay Leaves Contribute a fragrant herbal essence to the cooking liquid.
Condiments
- to taste Spicy or Gourmet Mustard Used as a condiment, enhancing the overall taste experience.
Instructions
Preparation
- Gather all ingredients and equipment.
- Rinse the corned beef brisket under cold water to reduce excess salt.
- Slice the onion into wedges and finely chop the garlic cloves.
- Mix mustard seeds, peppercorns, cloves, allspice berries, coriander seeds, and crushed red pepper flakes in a small bowl.
Cooking
- Turn the Instant Pot to the 'Sauté' setting and allow it to heat.
- Add a splash of beef broth, then sauté the onion and garlic until fragrant, about 3-5 minutes.
- Carefully position the corned beef brisket into the pot, fat side up.
- Sprinkle the spice mix over the brisket, followed by the remaining beef broth.
- Add bay leaves on top, close the lid, and seal the pressure release valve.
- Set to 'Manual' high pressure for 90 minutes. Allow a natural pressure release when cooking ends.
Serving
- Once pressure releases and you can open the pot, carefully remove the brisket and set it on a cutting board.
- Rest the brisket for about 10 minutes; this helps keep the juices intact.
- Slice against the grain into thin pieces for maximum tenderness.
- Serve with a drizzle of spicy mustard for an added punch.
Notes
For the best results, use a meat thermometer; the brisket is ideal at an internal temperature of 190°F (88°C). Consider meal prepping this dish as leftovers maintain quality for up to three months when frozen.