Shredded Corn Beef Brisket Instant Pot

Shredded Corned Beef Brisket Instant Pot 

3.5 - 4 lb corned beef brisket 

1 large onion

5 garlic cloves 

4 cups beef broth 

1 tsp mustard seeds 

1 tsp peppercorns 

4 whole cloves 

1 tsp allspice berries 

1 tsp coriander seeds

1 tsp crushed red pepper flakes 

2 bay leaves 

1 1/2 tbsp spicy or gourmet mustard 

Quarter onion and spread in instant pot. Add garlic cloves and spices. Place brisket on top of onions, fat cap up. Add beef stock. Close lid, making sure it is latched and turn valve to seal. 

Set meat/stew setting to 75 minutes. It will take approximately 20 minutes to come to full pressure. 

Once time is up, allow a natural release for 30 minutes, open valve and quick release to release the remaining pressure until the pin drops.  

Remove brisket and place on baking sheet lined with foil, fat cap up. Set oven to broil, rub top and sides of of brisket with the mustard and place in the oven and let it carmelize until browned for a couple of minutes. 

Remove from oven and slice/shred brisket and place in a casserole dish. Strain the cooking juice to remove onions, garlic and bay leafs and add to the corned beef in the casserole. Cover and warm in a 350 degree oven and serve in a toasted bun.