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.
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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.
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. 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!
- 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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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.