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Pressure Cooker Corned Beef and Cabbage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 8 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 33 minutes
  • Total Time: 1 hour 48 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Irish-American

Description

This Instant Pot Corned Beef and Cabbage recipe is a classic, comforting dish perfect for a hearty meal. Using a pressure cooker significantly reduces the traditional cooking time while tenderizing the brisket and infusing it with flavors from the seasoning packet, garlic, and onion. The dish includes tender red potatoes, sweet carrots, and crisp cabbage cooked in savory beef broth, making it a complete, flavorful meal ideal for family dinners or St. Patrick’s Day celebrations.

Ingredients

Corned Beef and Broth

  • 3 pound flat cut corned beef brisket with seasoning packet
  • 4 cups beef broth
  • 1 large onion, quartered
  • 8 cloves garlic

Vegetables

  • 6 medium red potatoes, quartered
  • 3 large carrots, cut into 2-inch pieces
  • 1 small cabbage, cut into 6 wedges

Instructions

  1. Rinse Corned Beef: Rinse the corned beef brisket under cold water to remove excess salt and any gelatinous coating on the surface.
  2. Prepare Pressure Cooker: Place the seasoning packet, quartered onion, and whole garlic cloves inside the pressure cooking pot. Set a metal rack at the bottom and place the corned beef brisket on top of the rack. Pour 4 cups of beef broth over the meat and ingredients.
  3. Pressure Cook Beef: Secure the lid and lock it in place. Select the High Pressure cooking setting and set the timer for 90 minutes to cook the brisket thoroughly.
  4. Release Pressure: Once cooking is complete, turn off the pressure cooker. Allow the pressure to naturally release for 10 minutes, then carefully use quick release to vent any remaining pressure. Remove the lid once the valve drops.
  5. Slice Meat: Transfer the corned beef to a platter or cutting board and slice the meat across the grain. Cover with aluminum foil to keep warm while cooking vegetables. Remove the metal rack from the pot.
  6. Add Vegetables: Place the quartered potatoes, chopped carrots, and cabbage wedges directly into the broth in the pressure cooker pot.
  7. Pressure Cook Vegetables: Lock the lid again, select High Pressure, and cook for 3 minutes to soften the vegetables.
  8. Release Pressure Again: After cooking, turn off the pressure cooker and quickly release the pressure. Carefully remove the lid when the valve drops.
  9. Check Tenderness: Check the potatoes by piercing them with a fork. If you prefer softer vegetables, select the Sauté function and simmer with occasional stirring until the desired tenderness is reached.
  10. Serve: Remove the cooked carrots, cabbage, and potatoes and arrange them on the serving platter with the sliced corned beef. Optionally, strain the cooking juices, skim off excess fat, and serve the flavorful broth as a gravy to ladle over the meat.

Notes

  • Rinsing the corned beef removes extra salt and prevents the dish from becoming too salty.
  • Natural pressure release helps the meat remain tender and juicy.
  • Cut vegetables into even-sized pieces for uniform cooking.
  • If you don’t have beef broth, you can substitute with water and a beef bouillon cube.
  • The sauté step after pressure cooking vegetables is optional and can be skipped if you prefer firmer vegetables.
  • Let the sliced meat rest covered to retain heat and moisture until serving.

Find it online: http://evelynscooking.com/pressure-cooker-corned-beef-and-cabbage-recipe/