Ingredients
Scale
- 3–4 pounds corned beef brisket
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon crushed red pepper flakes
- 4–6 medium-sized potatoes, quartered
- 4–5 carrots, cut into large pieces
- 1 onion, quartered
- 4 cups of water or beef broth
- 2 bay leaves
Instructions
- Gather all ingredients and rinse the corned beef brisket to remove excess salt.
- Crush the mustard seeds, peppercorns, coriander seeds, and red pepper flakes using a spice grinder or mortar and pestle.
- Place onions, potatoes, and carrots in the bottom of the Instant Pot, then lay the rinsed corned beef brisket on top.
- Sprinkle the crushed spice mixture over the meat, add bay leaves, and pour in the water or beef broth.
- Close the Instant Pot lid securely, set to cook on high pressure for 90 minutes.
- Allow the pressure to release naturally for 15 minutes before opening the lid.
- Remove the corned beef, let it rest for 10 minutes, then slice against the grain and serve with cooked vegetables.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze corned beef slices in a freezer-safe container for up to 3 months.
- Reheat in the microwave or stovetop with a splash of broth to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Irish
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 100mg