Instant Pot Corned Beef Dinner with Mustard Sauce–a super easy (and delicious) method for making corned beef! Tender corned beef is sliced and served alongside carrots and potatoes (and if you want, cabbage). It’s then topped with a tangy sauce made of sour cream, dijon mustard and garlic. A perfect dinner for St Patrick’s Day (or any other day).
Get the SLOW COOKER version of the recipe here
Instant Pot Corned Beef Dinner with Mustard Sauce
I have corned beef about once a year around St. Patrick’s Day. After I made this last night I wondered why I only make it once a year! It was so tasty. My kids kept eating and eating until it was almost completely gone! They loved it. I was hoping to use some of the leftover corned beef to make split pea soup today but there’s not enough left! Maybe I’ll have to make another corned beef today just so I can have some leftovers.
What made this dinner stand out to me was the sour cream mustard sauce that we served with it. My son literally kept putting spoonful after spoonful on top. He loved it! It’s not a necessity but I think you’ll really love it too.
To make Instant Pot Corned Beef Dinner with Mustard Sauce you have to cook the corned beef first and then add in the vegetables later. If you tried to pile everything in at the beginning the vegetables would be mush and would probably be unrecognizable. The corned beef actually needs 90 minutes to cook in the pressure cooker. This is quite a long cooking time for a pressure cooker recipe, but I promise it’ll be worth it. After the meat is cooked I let it sit under a tent of foil while I quickly pressure cooked the potatoes and carrots. They only needed a 3 minute pressure cooking time. In fact, they were a little too soft with the 3 minute time, so next time I’ll only do a 1 minute cooking time. I didn’t have any cabbage at my house so I didn’t add that in but you could easily add it in with the carrots and potatoes.
More recipes you’ll love
Instant Pot Salisbury Steak with Gravy and Mashed Potatoes
Instant Pot 5 Ingredient Pot Roast Dinner (from frozen)
Instant Pot Sweet and Sour Country Style Ribs
What Pressure Cooker Did You Use?
To make Instant Pot Corned Beef Dinner with Mustard Sauce I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.Print
Instant Pot Corned Beef Dinner with Mustard Sauce
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 125 minutes
- Yield: 6-8 servings 1x
A super easy (and delicious) method for making corned beef! Tender corned beef is sliced and served alongside carrots and potatoes (and if you want, cabbage). Top your corned beef with a tangy sauce made of sour cream, dijon mustard and garlic. A perfect dinner for St Patrick’s Day (or any other day).
For the corned beef:
- 2–4 pounds of corned beef brisket (mine was 2.75 pounds), with seasoning
- 2 Tbsp brown sugar
- 2 bay leaves
- 4 cups beef broth (or 4 cups water with 4 tsp Better than Bouillon Beef Base)
For the vegetables:
- 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)
For the mustard sauce:
- 1/2 cup sour cream
- 1 Tbsp dijon mustard
- 1/8 tsp sugar
- 1 garlic clove, minced
- 1/4 tsp kosher salt
- 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.
- 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.
- Move the meat to a platter and cover loosely with foil.
- 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.
- Prepare the mustard sauce by whisking together the sour cream, mustard, sugar, garlic and salt.
- Serve mustard sauce with the corned beef and vegetables. Enjoy!
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Beef
- Method: Instant Pot
- Serving Size: 1/6 of 2.75 lb brisket and 1 potato, 1 carrot and 1/6 of cabbage head
- Calories: 599
- Sugar: 17 g
- Sodium: 2111 mg
- Fat: 30 g
- Carbohydrates: 51
- Protein: 35 g
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Have made this multiple times; it’s a fabulous recipe!
I have 5 lb. Do you think I can do it in the IP? How long? If not I’ll do cooktop as usual. I can’t wait to try the sauce.
If it fits you can definitely use the IP!
Thanks for the great recipe, it was a huge success at tonight’s St. Patrick’s dinner. Followed the recipe to the t and it came out perfect. The only change I made was to add a tablespoon of creamed horseradish to sour cream mustard sauce which gave it that little extra zip.
Yum! Thanks for the 5 stars John!
Made this tonight for the third time. The family inhaled it. It is the easiest and best corned beef I’ve ever cooked. Definitely 1 minute on the veg. Thanks Karen!
Thanks so much! I appreciate the 5 stars!
John F Errera says
Do you need to place the corned beef on a trivet in the Instant Pot?
Thanks, Love your site.
you can but you don’t have to
If I only have a 2-3lb flat or point corned beef how long would I cook it? Thanks for your help.
I would cook for the same amount of time as listed in the recipe. Should be great!
Dawn W says
Thank you so much. This was so much easier than my typical crock pot- which is good but this time, all my vegetables were perfectly cooked. The carrots and potatoes didn’t need a knife to cut them and the cabbage wasn’t mush! And that sauce was awesome 😊 Thanks for sharing!!
Yay! So glad to hear it. Thanks for the nice review.
Helen P Weaver says
Happy St. Patrick’s Day. The corned beef was great. I cooked the carrots, potatoes and cabbage in the broth and they were seasoned just right. I took your suggestion and only cooked them for a minute and they were just the right texture. We loved the mustard sour cream sauce.
I haven’t been disappointed with any of your recipes, thanks.
I’m so happy to hear this. Thank you very much Helen!
Donna T says
This is my go to recipe for corned beef. Always turns out so tender. We are having company tomorrow and wanted to know if I can cook 2 pieces of corned beef at the same and for how long. Thanks.
Yes you can and same amount of time!
Liz P says
OUTSTANDING!!! I made it exactly to recipe and it was unbelievable! Mine was a little bigger so I had to cook a bit longer but other than that it was delicious! Picky husband and son devoured it! Thanks for another delicious recipe!
yay!!!! Thank you Liz.
Janice R. says
I love your recipes and have purchased your cookbook.
For the last few months I have had problems with the link to the recipes. They just don’t work. Please put the NAME of the recipe in your description so I can search your recipes and find out what I am missing.
Hi Janice, can you please send me a screenshot of your emails that aren’t working? I need to figure out why you can’t open them.
Mary Anderson says
My family raved about this recipe and the vegetables cooked in the broth were extra flavorful. The mustard sauce was phenomenal. I added extra garlic. It was perfect on the potatoes and the corned beef. No leftovers, darn.
I do love the mustard sauce on this one!
Does it matter if the meat is frozen? If you can use frozen does the cooking time stay the same? Your recipes are awesome! I love how you explain all the details making the IP so easy to use! Keep up all the great recipes! Thank YOU!
Because it is a large thick piece of meat you will need to increase the pressure cooking time. I would add 20 minutes for frozen.
Karen: do you know what the fiber content is?
About 10.3 grams per serving.
The most tasting corn beef ever. Made this 3x in a month. Thank you.
Wow thanks Van! Glad you like it.
Fantastic corned beef! Thank you for this and all of your delicious recipes. 😁
Made this the other day. It was outstanding. I cooked the veg for three minutes as I don’t mind such braised veg being a little mashable. But I think next time I’ll take your advice and try 1 minute, instead.
Hubby, whose parents are Irish and grew up eating this type of food, blessed himself afterward, looking up, said, “Mom, I love you, but your corned beef was never this good!”
High praise, indeed!
P.S. – family loved the sauce, too.
Oh my gosh I’m dying! This is hilarious! I’m glad you all liked it 🙂
Twila Wilczynski says
I made this recipe today and it was wonderful! Please keep the good recipes coming and thank you! I am wondering though if this broth could be used as a base for soup? I always think about that when I have a lot of extra broth and I hate to throw it out!
For sure! I bet it would taste awesome!
Helen P Weaver says
I also hate to waste the broth, thanks for the suggestion. Vegetable soup next on the menu.
If I’m allowed to mention another site, Karen, A Typical Mom (temeculablogs.com) has a terrific corned beef soup on her site that uses a cup of leftover corned beef and would use the leftover broth.
Please tell me if I can substitute a round piece of corned beef & not use a brisket. Also, it is 4 & 1/4 lbs so how would I adjust cooking time? I really want to use your recipe. Thanks!
Carol, my roast was a bit over 4 lbs. I cooked it for 2 hours. Turned out perfect!
Yes you can do that. I would keep the recipe the same 🙂
Just put my corned beef on to cook! I assume the pressure level is on the highest setting…
I’m so excited to see the results. First time using my IP for corned beef!
Turned out fabulously. My beef was just over 4 lbs. I cooked it for 2 hours–perfect time! Added the veggies, cooked as recommended–perfect as well. I had concerns about the cabbage but, I didn’t need to worry. The sauce is yummy too! Thank you so much for sharing this wonderful recipe. Now I will try other larger cuts of meat!
Hope you liked it Rhonda!
Leslie Sexton says
I made this yesterday. I used half broth and half Guinness. It came out Yummy. We all loved it!
So glad you enjoyed it Leslie!
Lance Dover says
Holy cow! I’ve never had such fork-tender corned beef! I omitted the beef broth and used 4 cups of water–I learned that by doing that, it draws out some of the salt from the meat. We like to saute our cabbage instead of boil it so that it doesn’t get limp. Next time, I’m going to smoke it first then finish it in the pot.
Smoking it I bet would be amazing!
This recipe looks wonderful! I just bought a Mealthy air fryer lid. Do you think I could use it on the corned beef to broil the top?
Yes that would work perfectly.
Nikki Krakauer says
Will this work (obviously adjustments) with the 3 quart pot? It’s an Instant Pot Duo, just smaller! I used pressure cooker’s all my life, (65 years), but they’re too heavy now. At 75, my kids gave me the “Duo”, so I *really* want to try this. Any possible caveats to watch for?
As long as it fits in there I think it should be just fine Nikki! You may want to watch this video: https://youtu.be/qXV2R__PzsM
CHRISTINE BIELLER says
Hello! I made this in my 3 qt instant pot over the weekend and it turned out amazing!! So tender and flavorful!!
My brisket was just under 3 pounds and I cut in in half to make it fit better into the smaller pot. Then I added 3 cups of water instead of 4 to be safe. The only change I made was to add a little minced garlic when I cooked the brisket as we love garlic!
Then for the veggies, I used two rather large potatoes, a head of cabbage and filled in the rest of the space with baby carrots (the liquid can only go up to the line but you can fill over that with veggies.
It was wonderful and my husband has asked for more so I ran to the store this morning to buy more brisket (it keeps several weeks).
Finally, I also took the left over stock, put it in the fridge overnight, skimmed the fat off, and used it as a base to make some 16 bean soup. Yummy!!!
Thanks for another awesome recipe!!!
So glad to hear! And good call on the bean soup. I bet that was great!
Carol Whiteaker says
I like the round cut of corned beef because it is leaner. Could I use round in this recipe? Same weight?
Yes I am sure you could use that. I bet the cooking time would be lower though. For a 4-pound corned beef (flat or point cut), we liked the texture of the meat best when cooked at high pressure for 85 minutes, with a 20-minute natural release.
Larry Gaines says
I always cook my Corned Beef in water and a bottle pf Guinness Stout Ale
Larry Gaines says
Forgot to say I have never tried the mustard sauce, and I think I will try yours
I bet that is tasty! The mustard sauce is my favorite part 🙂
I found the better than bouillon way to salty
You can use less or just use water 🙂
We had cabbage from the garden we needed to use so got a corned beef & searched your site last week for recipe. Found this one. It was MAGIC! So easy & so good. I added 1 tsp. of pickling spices & 1 T. of Zatarain’s Shrimp & Crab Boil (liquid, concentrated) because that’s how I’ve always cooked my corned beef. Your way was so much easier & quicker. BTW, your mustard sauce was THE BOMB & we used it with leftovers to make sandwiches (and we used it to dip chicken nuggets as well). You’ve made my life so much easier, please keep up the good work!
Nice!!! I love the mustard sauce too 🙂
Will the wedges of cabbage be done in one minute along with the carrots and potatoes?
Yes! Very soft. Cabbage cooks very fast.
David Smith says
This looks soooooooooooo good. My birthday is St Paddy’s day, so I am always enthused to see recipes for meals my wife or I might make with corned beef. I am looking forward to trying this! We both use your site to help us create wonderful IP dinners!
Happy birthday David! That is a fun birthday to have 🙂
Susan Armstrong says
Was quite delighted to see the recipe for corned beef, also known as “jigs” dinner in Newfoundland . However my mother used to wrap up peas ( dried) in a cheesecloth and hang it over the side to cook for hours in the pot with the beef and when all was done it was a tasty buttery peas pudding. So I was wondering if I might add them in the cheese cloth to the pot with the beef?
I would give it a shot Susan! I have never heard of this so I can’t for sure say. But if it works how awesome would that be?
Liz P says
Can you use the yellow potatoes instead of russet? Does it affect the cook time?
Sure. I would cut them larger, they cook quicker than Russets.
Cliff Holmes says
Can’t believe how fast the vegetables cooked, I put them on two minutes thinking they wouldn’t be done and they were almost over done, crazy…
I know, it is crazy! Glad it worked for you 🙂
Cliff Holmes says
Wow, cooked to much, but yummy it was good.. Thanks for sharing!
Excellent. Mine was a little over 4 pounds but turned out perfectly. It was delicious! Loved the cabbage and veggies!
Glad to hear Marisa!
Sharon Schroeter says
This was my first meal in the Instant Pot & it was a hit! The corned beef was less that 2 lbs, so I probably should have decreased the time a bit, but it still came out great! I was amazed the vegetables could cook so fast, but they were perfect. My family doesn’t care for mustard, so I just thickened the broth with corn starch [as you suggested] and everyone loved it. Thank you for this yummy recipe–keep up the good work 😉
Wow your first IP meal! How awesome!
Shirley Shrock says
I used your recipe yesterday to make my corned beef and cabbage St Patrick’s Day meal it turned out perfect I had a 3.75 lb corned beef, I put cabbage, potatoes, carrots and another onion after I took out the corn beef and cooked it for 5 minutes everything was absolutely awesome thank you for your recipes I really enjoy them and it helps understanding how to work the instant pot. I am a Weight Watchers freestyle member so if you have any WW recipes please send them. I appreciate all of your recipes, tips and your videos are awesome thanks take care
Thanks so much Shirley!
Who knew Corn Beef could be so good! I have made Corn Beef for years but this recipe is easy, clean and superb. I cut all the fat off before cooking to keep the grease low.
Sauce was excellent
So glad you liked it Mary!
Excellent corned beef dinner, Karen! Put a halved onion and a couple of whole garlic cloves in with the corned beef. Cooked whole baby potatoes, carrots and cabbage cut into small wedges for 2 minutes. Perfect timing, not too soft. Mustard sauce was the bomb!! As one reviewer said, I added 1/4 teaspoon of creamy horseradish to the mustard sauce then spread the sauce on top of the cooked corned beef. Popped it under the broiler for 2 minutes to get a carmelized glaze. Your recipe sure beats the 9 hour recipe I’ve used for many years!
Love this Ryan! Thanks for sharing 🙂
Rita R Kauer says
I have a slow cooker recipe that I have made for years using two cans of cranberry sauce and packets of onion soup mix. But I would love to do this in my insta pot instead any suggestions on how I could make this work?
Hi Rita, are you talking about a corned beef recipe?
Rita R Kauer says
yes (sorry) it’s called slow cooker cranberry corned beef by Betty Crocker. It uses one jellied and one berry can of cranberry sauce that you mix with onion soup mix and put it in the pot with the meat, carrots and onions (sprinkle the seasoning pack on top of meat first). It is really good but in the insta pot have to make sure you have enough liquid (I have 8qt). What would you recommend?
I would put a cup of broth in the pot then the corned beef and onion soup mix sprinkled on top of the meat. Cook at stated in the recipe above. Then remove the meat and discard the liquid. add meat back into the pot Then stir in the cranberries. and use the saute setting to heat them up.
Do you rinse the meat before puting it in the pot?
printable calendar says
I grew up on a pressure cooker – chicken and potatoes was often the meal my mom would make. Received my first cooker of my own in my 20’s and I’ve been using one ever since! I now have one that is stainless steel so it’s easier to clean than the old Presto model – it also has an easy release button to vent the steam when done.
This sounds perfect! Do you think I could thicken the broth, sort of like ‘gravy’–my family doesn’t care for mustard?
Sure, use cornstarch maybe to thicken!
Great! Thanks for your reply
Maureen Calandra says
What is the largest corned beef that can be cooked in the 6 quart instant pot.
As large as will fit in there. Just don’t go over the max fill line.
Use the trivet?
I didn’t 🙂
This was amazing and my husband and 2 year old loved it as well!!!
roxanne dauer says
I use a crockpot recipe that uses mustard spread on top of the beef and brown sugar sprinkled on top of the mustard. Then a beer is poured around the beef and cooked for HOURS! Would a beer work or would the carbonation somehow mess with the pressure?
I think it would totally work! Here is a recipe that does just that: https://boulderlocavore.com/instant-pot-corned-beef-brisket-recipe/
Janet Ortega says
Would you prefer the beer recipe over this one? Just trying to decide which to do. We just bought an AZ beer that’s dark but I don’t like it to drink.
I prefer this recipe with the mustard sauce!
Priscilla B. says
Can Guinness Stout be used in place of the broth or water??
Terry Dorondo says
90 minutes of high pressure cook time was way to much time corned beef fell apart
Will try 50 next time can always put it back in for additional cook time
I agree the vegetable cook time needs to less than3 minutes
Really? that is so weird. Mine (in the picture) was able to slice and cut. I’m sorry!
Irene d says
Mine came out very tender. I was able to slice it, maybe because I used the normal setting.
I cooked my veggies for 1 minute, would cook for two minutes next time. They were a little too firm for me.
Didn’t even make the sauce, it was delicious just as it was.
Glad you liked it Irene!
Irene d says
Just wanted to add that it didn’t shrink that much either.
Dana S. says
This looks amazing! My family loves St. Patrick’s Day specifically for the corned beef and cabbage – which I have made the same way year after year. I’m curious about the additional salt when using beef broth as opposed to water. I have used my crock pot in the past with just water and the seasoning packet that comes with the meat and it is always plenty salty. Does the broth not make it overly salty? I would love your feedback, please. Thanks in advance.
I don’t think it made it too salty. But it did make the vegetables taste amazing because they were cooked in the broth and it flavored them really nicely. You could always use water too! I bet it would come out great.