How to Nail Corned Beef Brisket and Lentil Curry in Your Instant Pot (Without Making the Mistakes I Did)

I've been cooking with Instant Pots for about 6 years now. In that time, I have personally made (and documented) a pile of significant mistakes. I've turned a beautiful brisket into shoe leather and a promising lentil curry into a burnt, pasty mess. That $890 worth of wasted ingredients (rough estimate, unfortunately) and a few ruined dinner parties taught me a few hard lessons. Then, 18 months ago, I started keeping a checklist based on those failures. Here are the 5 key steps I follow now for two of the most common, yet tricky, Instant Pot recipes: corned beef brisket and lentil curry.

Who This Checklist Is For

This is for anyone who has already bought an Instant Pot but is still learning its quirks. You know what a pressure valve is, but you're not sure about the exact water-to-lentil ratio or why your brisket came out dry. This guide focuses on getting two specific dishes right. It's not about fancy recipes; it's about the underlying process and avoiding the mistakes that turn a potential 5-star meal into a tragic waste.

Step 1: Know Your Two Different Cook Logics

This is the step most people (including me) ignore. A corned beef brisket and a lentil curry cook on almost opposite principles. The brisket needs a long, gentle steam bath to break down connective tissue. The lentil curry needs a quick, high-pressure cycle to cook the legumes without turning them into mush.

• For the Brisket: Plan on a Natural Pressure Release (NPR). Don't touch that valve. Let the pin drop on its own. This allows the meat to reabsorb juices. Quick releasing the pressure will cause the brisket to seize up and get tough (ugh, I learned that one on St. Patrick's Day 2022).
• For the Lentil Curry: You'll want a Quick Pressure Release (QPR) for most red lentils. Quick release stops the cooking instantly, preventing them from disintegrating into baby food. For brown or green lentils, you can let it sit for 5 minutes on NPR, but no longer.

Step 2: Manage Your Liquid Ratios (The Most Common Mistake)

Here's the thing: both recipes need liquid, but they need very different amounts for different reasons. The trick is understanding that your Instant Pot needs a minimum amount of liquid to pressurize (usually around 1 cup), but too much will drown your curry or leech all the flavor out of your brisket.

• For the Brisket: Use about 1.5 to 2 cups of liquid (beer, broth, water). The brisket will release its own juices, so don't drown it. You're just creating steam, not soup.
• For the Lentil Curry: Use a 1:3 or 1:4 ratio of lentils to liquid, depending on how thick you want it. Here's the insider tip: Coconut milk can be used, but add it *after* the pressure cooking cycle. If you add it before, it can separate and scorch on the bottom (another lesson learned the hard way).

Step 3: The Pre-Prep (Sauté Mode is Your Friend)

More often than not, people skip the Sauté mode to save time. This is a huge mistake for the curry. Don't skip it.

• For the Curry: Turn on the Sauté mode. Sauté your onions, garlic, ginger, and spices until they are fragrant (about 2-3 minutes). This blooms the flavors. I assumed 'I'll just cook them under pressure' for a long time. Turned out the flavor was flat and watery. The sauté step makes a massive difference.
• For the Brisket: You can skip this if you're short on time. Corned beef is usually brined and can go straight in. But, if you want to, you can quickly sear the fat cap on Sauté mode for a slightly richer flavor. It's optional, so don't stress about it.

Step 4: Set Your Timer (And Don't Trust the Internet Completely)

Cooking times online are all over the place. I learned this in 2020. Some people claim 20 minutes per pound for brisket. Others say 90 minutes total. The truth depends on the size of your brisket and how tender you want it.

• For a 3-4 pound Corned Beef Brisket: My go-to is 80-90 minutes on High Pressure, followed by a full Natural Pressure Release (which takes another 20-30 minutes). This will give you fork-tender meat. Don't hold me to this exactly, because altitude and pot size can affect it. Test it with a fork.
• For a standard Lentil Curry (1 cup dry lentils): Set it for 6-10 minutes on High Pressure (depending on the lentil type). Red lentils need the short end (6 minutes). Brown/green lentils need 8-10 minutes. Then, Quick Release the pressure. This almost never fails when you follow the liquid ratio correctly.

Step 5: The Post-Cook Rescue (If Things Go Wrong)

Even with a checklist, things can go sideways. Here are two common failures and how to salvage them:

• Problem: Curry is too watery. Turn on the Sauté mode and let it simmer, uncovered, for 5-10 minutes, stirring frequently. The liquid will evaporate and thicken. (Thankfully, this is an easy fix).
• Problem: Brisket is tough. Don't panic. It happens. Put the meat back in the pot with a little extra liquid and cook it under pressure for another 20-30 minutes. A second pressure cycle can often save a tough brisket. I've done this more than once.

Final Gotchas to Watch For

Based on my first few years of mistakes:

• Don't overfill the pot. The 'Max Fill' line is for a reason. For lentils, the foam can clog the pressure valve. Never fill more than halfway for anything that foams (like lentils or oatmeal).
• Use the right seal. Make sure your silicone sealing ring is properly seated. A tiny gap will cause the pot to never come to pressure and you'll waste an hour (and your electricity).
• This was accurate as of early 2025. Instant Pot makes new models with different settings. Verify your specific model’s 'Manual' or 'Pressure Cook' button operates at High Pressure by default.