Instant Pot Corned Beef with Creamy Horseradish Sauce
Tender, fork-flaked corned beef cooked under pressure with aromatic spices and broth, served with a cool, tangy horseradish cream. This method delivers juicy, evenly cooked brisket in 90 minutes without the all-day simmer. The sauce balances heat and creaminess, perfect for sandwiches or plated dinners. Ideal for St. Patrick's Day celebrations, casual weeknight dinners, or when you want classic deli flavors without the wait.
Ingredients
- 4 pound flat cut corned beef
- 4 whole bay leaves
- 8 whole peppercorns
- 1 tsp dried thyme
- 1 whole onion, cut into quarters
- 2 14 oz can low-sodium chicken broth
- water, if needed to cover(optional)
- ⅓ cup sour cream
- ⅓ cup mayo
- 2 T cream-style horseradishprepared horseradish root0.5:1stronger heatdairy-free
use sparingly
Instructions
- 1
Rinse corned beef under cold water until gel coating is completely removed.
- 2
Trim excess fat from one side, leaving some marbling, then place fat side up in pressure cooker.
- 3
Add bay leaves, peppercorns, thyme, and onion quarters to pot.
- 4
Pour chicken broth over beef, adding water if needed so liquid almost covers the meat.
- 5
Lock lid and set to high pressure for 90 minutes.
- 6
After cooking, release pressure naturally for 20 minutes, then quick release remaining pressure.
- 7
Transfer beef to cutting board, rest for a few minutes.
- 8
Mix sour cream and mayo together, then stir in horseradish to taste, adjusting spice level as preferred.
- 9
Slice corned beef and serve with horseradish sauce.
Tips
Start horseradish sauce with 1 tablespoon and taste before adding more; potency varies by brand and storage time.
For firmer slices suitable for sandwiches, reduce cooking time to 80 minutes at high pressure.
If cooking vegetables separately, cover resting beef with foil to retain heat while pressure cooker cools for the next batch.
Good to Know
Refrigerate corned beef and sauce separately in airtight containers up to 4 days. Slice beef against the grain before storing to improve reheating.
Cook corned beef up to 2 days in advance; store in cooking liquid to retain moisture. Prepare horseradish sauce up to 1 day ahead; cover directly with plastic wrap to prevent drying.
Slice corned beef 1/4 inch thick and arrange on platter or individual plates. Serve sauce on the side or drizzled over meat. Pairs with boiled potatoes, cabbage, rye bread, or as sandwich filling.
Common Mistakes
Skip rinsing to avoid salty, briny flavor that overpowers the spice profile
Don't trim all fat to avoid dry meat; leave thin layer for moisture
Add horseradish gradually to avoid overly peppery sauce that masks creaminess
Substitutions
Dairy-Free Swaps
use sparingly
General Alternatives
FAQ
Can I use the spice packet included with packaged corned beef?
Yes, the packet can replace the bay leaves, peppercorns, and thyme. Flavor will be comparable, though less customizable. Rinse the beef regardless of which seasoning you choose.
What if my corned beef is smaller or larger than 4 pounds?
90 minutes at high pressure works for cuts 3 to 5 pounds. For larger roasts over 5 pounds, add 15 minutes per additional pound. Ensure liquid still covers the meat after cutting.
How long can I keep cooked corned beef and does it freeze well?
Refrigerate up to 4 days; freeze sliced or whole up to 3 months in airtight containers. Thaw overnight in refrigerator before reheating gently in broth or steamer to restore tenderness.