Instant Pot Corned Beef Brisket Recipe

4.44 from 41 votes

Incredibly tender and juicy corned beef brisket cooked in an Instant Pot and then quickly broiled with some spicy mustard on top.

Prep Time5

Cook Time1 15

Natural release20

Total Time1 20

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 403kcal

3.5-4 lb corned beef brisket (if using my seasonign mix, discard the spice packet)
1 large onion
5 garlic cloves
4 cups low sodium beef broth (regular beef stock can be used)

Quarter onion and spread it in an Instant Pot. Add garlic cloves and seasoning mix.
Place brisket on top of onions, fat cap up.
Add beef stock.
Close the lid of the Instant Pot and make sure it's latched. Make sure to turn the valve to "seal."
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.
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.
Take brisket out and place it on the baking sheet lined with aluminum foil, fat cap up.
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).
Rub top and sides of the brisket with spicy mustard.
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.)
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.

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: the slices of corned beef brisket, I recommend doing so in the oven to preserve the juiciness. 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.