Instant Pot Glazed Corned Beef Sliders. A very tasty sandwich to celebrate St. Patrick’s Day in style. Finished with a molasses based glaze that creates a unique sweet and sultry flavor to compliment the saltiness of the corned beef.
This coming March 17, no matter what our lineage, we’ll all be Irish. It’s the rules folks.
No one dish defines St. Patrick’s Day more that corned beef and cabbage. This year, I’m forgoing the braised cabbage side of things for these slider sandwiches.
Right on cue, Safeway and King Soopers will put Corned Beef Briskets on sale alongside huge bins of cabbage.
What a great opportunity to purchase a couple of briskets…one for the freezer to enjoy at a later date. That’s just so I can make these corned beef sandwiches again. No reason to neglect corned beef outside the month of March.
Celebrating St. Patrick’s Day just got easier thanks to my Instant Pot. First of all, I can’t think of an easier way to cook a Corned Beef Brisket.
One brisket, one cup of water and a 90 minute timer. And I want to make it clear from the get-go that this is not a one pot wonder. You’ll need to transfer the corned beef to the oven to finish the dish. Now that we’ve got that out of the way…
…What’s even more exciting about using a pressure cooker to cook a corned beef brisket is that you’re not tied to the stove top all day for that eight hour simmer. Or waiting on your crock-pot for 8-10 hours.
This recipe is so very easy. While the Instant Pot is working its magic, simply whip together a thick rich glaze consisting of mustard, horseradish, red wine vinegar and molasses. This will make the glazed corned beef.
That combination alone should pique your curiosity. It’s a beautiful combination with a deep unique sweet and sultry flavor that compliments the saltiness of the corned beef.
Once the corned beef is done cooking, fire up your oven to 375 or 400 degrees.
The reason I indicate the two temperatures, is my oven runs hot. There’s a lot of sugar in the glaze and 400 degrees seems to smoke the glaze a bit, rendering it with a somewhat bitter flavor.
So just keep an eye one it. Place the corned beef on a sheet pan and liberally slather on the glaze with a brush. Pop it in the oven for fifteen minutes, glazing the brisket with more of the glaze every five minutes.
When done, transfer the corned beef to a cutting board and turn your oven to broil.
After the beef has rested for at least ten minutes… (an hour is ideal.) Cut the meat against the grain as to avoid getting chunks of stringy meat. Also avoid a serrated knife…the beef is so tender that it will tear. Use a sharp chef’s knife. Build your slider sandwiches by placing chunks of the meat on the bottom half of the slider bun.
Add a little bit more glaze if you’d like and top with slices of Swiss cheese. Place under the broiler for just a minute, or until cheese melts. Top with the other half of the bun and enjoy.
Make This Glazed Corned Beef In The Crock Pot
Absolutely this can be made using a crock-pot. In a slow cooker, cover corned beef with water. Cover and cook on low 10-12 hours or until tender. Drain corned beef and place on a broiler pan or ovenproof platter. And then follow the instructions above.
Side dish ideas for these sliders would be Classic Potato Salad, or Jalapeno Pineapple Colewlaw.
I’m very new to the world of the Instant Pot. And I’m being very thoughtful in my recipe selection and very careful to use trustworthy sources for reliable recipes. Seems like there’s a lot of crazy stuff out there. I used the corned beef instructions from a highly recommended site, Two Sleevers.
And if you’re looking for more sandwich recipe ideas, don’t miss my Sandwich Category. You’ll find lots of fun stackable ideas and the most popular sandwich recipe on my site, Sloppy Joes To Feed A Crowd.
Recipe for Instant Pot Glazed Corned Beef Sliders
I hope you give this recipe a try, and if you do, please come back and give the recipe a star rating and leave a message about your experience with the recipe.
And if you have a favorite corned beef recipe, that’s unique from traditional corned beef, let me know, I’d love to give it a try.
And if you love using your pressure cooker, don’t miss my recipe for Pressure Cooker Carnitas. Your family will flip over this one.
More Slider Recipes:
- Crockpot BBQ Chicken Sliders
- Lamb Sliders with Mint and Tomato Chutney
- Dr. Pepper Pulled Pork Sliders
And if you’re slider burger lovers like us, don’t miss my category for Hamburger Recipes. You’ll find lots of great recipes including the most popular on by site for Bobby Flay’s Burger with Coleslaw.
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Instant Pot Glazed Corned Beef Sliders
Ingredients
- 2 ½ – 3 pound pound Corned Beef Brisket
- 2 Tablespoons yellow mustard
- 1.5 teaspoon cream-style horseradish
- 2 Tablespoons red wine vinegar
- ¼ cup molasses
- Swiss Cheese slices
- Slider buns
Instructions
- Rinse corned beef under cold water. Place the corned beef in the bottom of an Instant Pot. Pour in 1 cup cold water. Place lid on Instant Pot, make sure steam valve is closed. Set Instant Pot to cook on high pressure for 80 minutes.
- For the glaze. Mix together the mustard, horseradish, vinegar and molasses. Set aside.
- When corned beef is done, remove from Instant Pot to a sheet pan. With a brush, liberally baste the beef with the glaze.
- Preheat oven to 375 – 400 degrees. I use 375 because my oven runs hot. If the oven is too hot, the glaze will smoke leaving it with a bitter flavor. Place the brisket in the oven, basting with more glaze every 5 minutes. Cook for 15 minutes total
- Remove brisket from oven and place the brisket on a cutting board. Let rest for 10 minutes, or 1 hour ideally. Switch oven temperature to broil.
- With a sharp knife, (not serrated) slice the meat against the grain. Place chunks of corned beef onto the bottom of slider buns. Top with slices of Swiss cheese. Add a small drizzle of additional glaze if you’d like.
- Broil for just about a minute or until cheese is melted. Top with the other half of the slider bun.
Notes
Nutrition
Glazed Corn Beef … It’s What’s For St. Patrick’s Day
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Wow!
Plus pickles!