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. Note: I have an Instant Pot Ultra 6 Quart. (Affiliate link for your convenience)
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 Classic Crunchy Cole Slaw.
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.
- Instant Pot Risotto Pear Risotto with Peppered Beef
- Instant Pot Carnitas
- Instant Pot Chicken Chipotle Mac and Cheese
Instant Pot Glazed Corned Beef Sliders
- 2 1/2 – 3 pound pound Corned Beef Brisket
- 2 Tablespoons yellow mustard
- 1.5 teaspoon cream-style horseradish
- 2 Tablespoons red wine vinegar
- 1/4 cup molasses
- Swiss Cheese slices
- Slider buns
- 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.
Glazed Corn Beef … It’s What’s For St. Patrick’s Day
Wonderful, just wonderful. It looks so delicious, it makes me hungry! Thank you for this idea!
John / Kitchen Riffs says
LOVE the idea of corned beef sliders! And what a great idea to make them in the Instant Pot. I do have some Irish blood, but I’m definitely All Irish on St. Pat’s Day. 🙂 These will help me celebrate in style — thanks!
Looks like you found an instant pot winner. I’ve never been a big fan of corned beef and cabbage, but these sliders are a totally different thing. The corned beef looks awesome and the sliders themselves are incredible. I think I need to start thinking about St. Patrick’s Day. Never have thought about it in January. 🙂 Great sliders Lea Ann!
I just made a corned beef yesterday for the game! I keep telling myself I don’t need another kitchen appliance but all of the great recipes I see are really tempting me.
Zia Liz says
I admit I’ve never been a fan of corned beef (I blame my mother), but this looks delish! Gonna have to try it 🙂
I’m not a huge corned beef fan either. Never order Reubens. But I do buy it and cook it up once a year. As always thanks for stopping by.
The Bowling Stones?? Too funny!
And as far as that breakfast is concerned, lead me to it!
I’m not much of a corned beef lover, but your recipe is intriguing…I may just have to try it!
Is your kitty hiding behind the clover? So cute.
I know the post is about the corned beef, but I LOVE the first picture of your kitty hiding behind the clover!
I love corned beef. I love that corned beef is dirt cheap this time of year. I love that I have a really big freezer. 🙂
That being said, I’m probably making Irish Stew and Soda bread for St. Paddy’s.
noble pig says
I’m making my whiskey-glzed this Wednesday…yum.
buffalo dick says
I make a corned beef every St.Paddy’s Day, but usually make genuine Reubens out of it…they aren’t even Irish!
They must be German? I like Reubens ok if the sauerkraut is “just” right. As always, thanks for stopping by BD
You’re a woman who knows how to celebrate the day :-). Everything looks wonderful. Erin Go Bragh!!!
Oh yum, I love corned beef. Looks totally delicious.
THE BOWLING STONES?!? 🙂 😀 😛 Sounds like a pretty festive party!
I love the idea of doing my corned beef in the crock pot – I’ve already got my cabbage, rutabagas and various other root crops ready to boil! Irish Today is the sentiment around here.
Very entertaining post, LA! Great shot of Queso the crazy coon cat, too.
I thought you’d get a kick out of our team name! That’s the first time I cooked a cb brisket in the crock pot. Seemed to work like a charm.
Looks delicious–I love a good corned beef. Your event this week sounds like fun! 😉
I bet it was sooo good with that fried egg! I used to be on a bowling team called the Gutter Girls. Not as good as your name!
Two years ago, our team was all female, so I named it The Gutter Girls. This is a one day tournament so we dressed up in a trashy manner and had a ball! Thanks for stopping by Pam.
I love the fact that everyone is Irish on St. Paddy’s Day! Corned beef is just so delicious. I can’t wait until Thursday actually when all of the corned beef will go on sale!
I’m so excited to see that you made this in a crockpot! I’ve been looking for a good recipe for this. You should submit this to Regional Recipes: Ireland, which I am hosting this month! It would be perfect.
Joanne, I’m not sure making this in the crockpot is the very best way to treat a corned beef brisket, it was just my option for a busy Friday and Sat. It was fall apart tender and delicious, but experts might be frowning?? I dunno. I’m not a brisket expert. I’ll watch for Regional Recipes. Thanks Joanne
I’ve never heard of glazing corned beef, but it sounds delicious and I’ll have to try it with a piece of ours. That’s my kinda of breakfast you served up. Three delicious sounding meals. Bev’s a big reuben fan and most of our leftover goes there unless we have a lot (then there might be some breakfast hash involved).
Larry, I should add that to my post. I had planned on some hash, but ran out of corned beef. darnit. RE: the glaze, I always like a sweet/salty combo going on. And to tell you the truth, this was really good, but the glaze flavor wasn’t all that strong.
I love that breakfast. Everyone talking about corned beef has really put me in the mood for smoking some corned beef into pastrami, that is awesome stuff.
Yum, until I started blogging, I didn’t realize what pastrami was. Thanks for stopping by Chris.
Year on the Grill says
top of the morning and yeeeha! A great timely post