This Instant Pot Corned Beef Brisket is a game-changer! It cooks up tender and juicy in a fraction of the time compared to traditional methods.
Seriously, the smell while it’s cooking is mouthwatering. I love serving it with mustard and veggies for a hearty meal—everyone goes for seconds! 😋
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! I usually go for a 3 to 4 lbs cut, which cooks well in the Instant Pot. If corned beef is hard to find, you can use a brisket roast and add a curing mixture of salt, sugar, and spices to mimic the flavor.
Beef Broth or Water: While beef broth adds richness, plain water works too if you’re in a pinch. You can even use vegetable broth or chicken broth for a different flavor profile. Homemade stock would be ideal for extra depth!
Pickling Spices: If your corned beef doesn’t come with a spice packet, you can mix a tablespoon of ground black pepper, coriander seeds, mustard seeds, allspice, and a pinch of crushed red pepper to create a similar flavor.
Baby Potatoes: These are great because they cook evenly and don’t require peeling. If unavailable, you can substitute with regular potatoes; just cut them into quarters to match cooking times. Sweet potatoes work too for a different taste!
Carrots: Feel free to use any type of carrot, including baby carrots for convenience. You could also swap in parsnips for a sweeter flavor or even add some celery for extra crunch.
How to Achieve a Tender Corned Beef Brisket?
Cooking corned beef in an Instant Pot can be a game-changer for soft texture. The key is combining time and pressure effectively. Here’s how to get a tender brisket every time:
- Always rinse the brisket well to minimize saltiness. Pat it dry to avoid excess moisture.
- Using the trivet helps to keep the meat above the liquid, allowing it to cook evenly.
- Don’t rush the natural pressure release after cooking; it results in a juicier brisket.
- Remember to slice against the grain! This makes each piece tender and easy to chew.
- Letting the brisket rest after cooking is key. It helps retain juices for the best flavor!
Instant Pot Corned Beef Brisket
Ingredients You’ll Need:
For the Brisket:
- 3 to 4 lbs corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 tablespoon pickling spices (if not included with the beef)
For the Vegetables:
- 1 lb baby potatoes, washed
- 4-5 carrots, peeled and trimmed
- 1 onion, quartered
- 3-4 garlic cloves, smashed
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and about 1 hour and 25 minutes for cooking (including pressure build-up and release). So, all in all, expect to spend around 1 hour and 40 minutes for a delicious corned beef dinner!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This helps to wash off the excess salt. Once rinsed, pat it dry with paper towels to make sure it cooks properly.
2. Set Up the Instant Pot:
Place the trivet inside your Instant Pot. Pour in the beef broth (or water), then add the quartered onion, smashed garlic cloves, and pickling spices if you didn’t get them with the beef.
3. Cook the Brisket:
Next, carefully place the corned beef brisket on the trivet, making sure the fat side is facing up. Seal the Instant Pot lid and turn the valve to the sealing position. Set it to cook on high pressure for 70 minutes. A good rule of thumb is to allow about 15 minutes for every pound of meat.
4. Release the Pressure:
When the cooking time is finished, let the pot release pressure naturally for 15 minutes. After that, perform a quick release to let out any remaining pressure. Open the lid carefully!
5. Add Vegetables:
Now it’s time to add your baby potatoes and carrots. Place them around the brisket in the pot, then close the lid again and set the Instant Pot to high pressure for an additional 4-5 minutes.
6. Final Release and Serve:
Once the time is up, do a quick release again and carefully lift the brisket and veggies out of the pot. Let the brisket rest on a cutting board for about 10 minutes. This helps keep it juicy!
7. Slice and Garnish:
After resting, slice the brisket against the grain to ensure tenderness. Serve it with the cooked potatoes and carrots, and sprinkle some chopped parsley or chives on top for a fresh touch!
8. Optional Dipping Sauce:
If you’d like, strain the remaining liquid in the pot to use as a tasty dipping sauce or gravy for your brisket. Enjoy your delicious meal!
This method gives you tender, flavorful corned beef brisket along with perfectly cooked vegetables—all done in much less time than traditional cooking methods!
Can I Use Frozen Corned Beef for This Recipe?
Yes, you can use frozen corned beef! However, it’s essential to thaw it first for even cooking. The best methods are to place it in the refrigerator overnight or to submerge it in cold water (while sealed in plastic) for a few hours before cooking.
What Can I Substitute for Beef Broth?
If you don’t have beef broth, you can use water, vegetable broth, or chicken broth. Each option will provide a different flavor, but all will work well with the spices and corned beef.
How Do I Store Leftover Corned Beef?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use the microwave or stovetop, adding a splash of broth or water to maintain moisture.
Why Is It Important to Let the Brisket Rest?
Letting the brisket rest allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful slice. Aim for a resting time of about 10 minutes before slicing!