Instant Pot Corned Beef Dinner with Mustard Sauce
Ingredients
- 2-4 pounds of corned beef brisket
with seasoning, mine was 2.75 pounds
- 2 Tbsp brown sugar
- 2 bay leaves
- 4 cups beef broth
or 4 cups water with 4 tsp Better than Bouillon Beef Base
- 6 carrots
peeled and cut into large chunks
- 6 medium Russet potatoes
peeled and cut into quarters
- 1 head of cabbage
cut into wedges, optional
- 1/2 cup sour cream
- 1 Tbsp dijon mustard
- 1/8 tsp sugar
- 1 garlic clove
minced
- 1/4 tsp kosher salt
Directions
- 1
Open the package of corned beef. Most of the time they’ll either have seasonings on top of them or they will come with a seasoning packet. Rinse off the corned beef well and then place the meat in the instant pot and pour seasonings over the top. Sprinkle with the brown sugar. Put bay leaves in bottom of the pot and then pour in the beef broth.
- 2
Cover the pot and secure the lid. Make sure valve is on sealing. Set the manual/pressure cook button to 90 minutes. When the time is up let the pressure release naturally for 10 minutes and then move the valve to venting.
- 3
Move the meat to a platter and cover loosely with foil.
- 4
Add carrots and potatoes to the broth in the pot. If desired add in cabbage. Put the lid on the pot and seal the valve. Set the manual/pressure cook button to 1-3 minutes (3 minutes produced mashable carrots and potatoes, next time I’ll cook for only 1 minute). When timer is up perform a quick release by moving the valve to venting. Arrange the vegetables around the meat on the platter.
- 5
Prepare the mustard sauce by whisking together the sour cream, mustard, sugar, garlic and salt.
- 6
Serve mustard sauce with the corned beef and vegetables. Enjoy!
Instant Pot Corned Beef Dinner with Mustard Sauce
Similar Recipes
Ratings & Reviews
Based on 22 ratings
Rating Breakdown
About this Recipe
Craving a truly effortless and incredibly tender corned beef dinner? This Instant Pot Corned Beef Dinner with Mustard Sauce delivers a satisfying meal that tastes like it simmered all day, but comes together with surprising ease. It's the perfect way to enjoy classic comfort food, whether for a festive St. Patrick's Day celebration or a hearty weeknight family dinner.
What makes this recipe stand out is the magic of the Instant Pot, transforming a typically long-cooking cut of meat into fall-apart tender perfection. The corned beef is seasoned simply with brown sugar and bay leaves, cooked in beef broth, and then paired with perfectly cooked carrots and potatoes. The star, however, is the tangy mustard sauce—a creamy blend of sour cream, Dijon mustard, minced garlic, and a hint of sugar and salt—that brightens every bite.
Expect a symphony of textures and flavors in every forkful. The corned beef will be melt-in-your-mouth tender, complemented by sweet carrots and earthy potatoes that absorb the savory cooking liquid. The optional cabbage adds a lovely, mild crispness. The vibrant mustard sauce cuts through the richness of the beef, adding a delightful zesty kick that truly elevates the entire dish. This is hearty, warming food designed to satisfy and impress without fuss.
While delicious as is, this Instant Pot Corned Beef Dinner offers easy customization. Feel free to include the optional head of cabbage, cut into wedges, for a more traditional presentation. If you don't have beef broth on hand, using water with Better than Bouillon Beef Base works wonderfully. You can also adjust the balance of sugar and Dijon in the mustard sauce to suit your preference.
This robust and comforting dinner is ideal for family gatherings or any occasion where you crave a delicious, fuss-free meal. Serve it straight from the pot, with generous slices of corned beef, plenty of vegetables, and a dollop of that irresistible mustard sauce.