INGREDIENTS:

• 3-4lb Corned Beef pre-packaged

• Whole Grain or some kind of fancy mustard!

  • You will need a lot of mustard, I use almost a whole bottle for one Corned Beef

• Low Sodium Chicken Stock

• Brown Sugar

• Salt

INSTRUCTIONS:

1. Mix stock, approx. 1/4 bottle of the mustard, and about a half a cup of brown sugar in the bottom of the instant pot - you need enough stock to go over the rack in the bottom about an inch

2. Place the corned beef on the rack in the pot - fat side up

3. Sprinkle salt and brown sugar on top of the corned beef and rub it around to coat the top

4. Cook on high pressure for 90 minutes

5. Slow release approx. 20 minutes

   1. While slow releasing mix together your baste

6. Mix mustard and brown sugar into a thick paste. You want a LOT of this.

7. Carefully remove and place on a baking tray - preferably on a raised rack.

8. Coat the top and sides of the corned beef liberally with mustard/sugar mix

9. Place rack in the oven and set oven to broil

   1. KEEP A WATCHFUL EYE ON THE BEEF, you want it to darken and get very thick and bubbly, but not burnt. Remove after approx. 5 minutes

10. Enjoy the beef!!