I’ve been making corned beef for years, and this pressure cooker version turns a long, slow simmer into a weeknight-friendly win. It keeps the meat juicy, infuses the classic pickling spices, and gives perfectly tender cabbage without overcooking. I’ve tested timing and layering so you get fall-apart beef and crisp-tender veg every time. See another easy corned beef approach
Why Make This Recipe
- Fast: Pressure cooking cuts traditional simmer time dramatically while keeping flavor intact.
- Comforting flavor: The pickling spices and slow-braised beef flavor are concentrated in the cooking liquid.
- One-pot convenience: You can cook meat and vegetables together for easy cleanup.
- Great for occasions: Perfect for St. Patrick’s Day, family dinners, or meal prep.
- Personal note: I love this recipe because the pressure cooker gives reliably tender meat without babysitting a pot all day. Try another straightforward version
Recipe Overview
- Prep time: 15 minutes (trim and season)
- Cook time: 75–90 minutes for the beef + 4–6 minutes for vegetables (at high pressure)
- Total time: 95–120 minutes including natural release and staging
- Servings: 6–8
- Difficulty: Easy
- Method: High-pressure braise in a 6-quart electric pressure cooker/Instant Pot, followed by a short high-pressure steam for veggies.
My Experience Making This Recipe
I tested a 3–4 lb brisket several times and found 75 minutes at high pressure is a sweet spot for a 3 lb piece; larger pieces need 90 minutes. The biggest discovery: cooking the beef first, releasing pressure naturally, then adding vegetables keeps the cabbage from getting mushy.
How to Make Tender Pressure Cooker Corned Beef and Cabbage Made Easy
Start by rinsing a 3–4 lb corned beef brisket and patting it dry; trim excess fat if you prefer. Brown the brisket briefly on both sides using the sauté function (1–2 minutes per side) to deepen flavor, then add 4 cups of water or beef broth, the included seasoning packet or 2 tablespoons pickling spices, 1 sliced onion, and 2 bay leaves. Seal and cook at high pressure for 75 minutes for a 3 lb brisket (increase to 90 minutes for 4 lb). Allow a 10–15 minute natural pressure release, then quick-release remaining pressure, add halved potatoes, carrot chunks, and a quartered head of cabbage on top, seal again and cook high pressure 4–6 minutes. Quick-release, rest the meat 10 minutes, slice against the grain, and serve with the strained cooking liquid or a reduced gravy.
Expert Tips for Success
- Timing by weight: Pressure-cook at high pressure about 25–30 minutes per pound as a guideline; check tenderness and add 10–15 minutes if needed.
- Browning matters: Briefly searing the meat first adds Maillard flavors that lift the whole dish—do 1–2 minutes per side on sauté mode.
- Layer vegetables: Place root vegetables under the meat and cabbage on top so potatoes and carrots become tender without the cabbage turning to mush. Use leftovers creatively
- Use the natural release: Letting the pressure release naturally for 10–15 minutes keeps the meat moist and prevents a sudden collapse of fibers.
- Equipment tip: A 6-quart electric pressure cooker (Instant Pot or equivalent) fits a 3–4 lb brisket comfortably; a large stovetop pressure cooker works too—reduce liquid slightly for smaller stovetop pots.
How to Serve Tender Pressure Cooker Corned Beef and Cabbage Made Easy
- Classic family plate: Slice against the grain and serve with boiled potatoes, buttered carrots, and mustard or horseradish.
- Elevated presentation: Carve thick slices, drizzle a little reduced cooking jus over the meat, and garnish with chopped parsley.
- Sandwiches: Thinly slice leftovers and serve on rye with Swiss and sauerkraut for Reuben-style sandwiches.
- Occasion ideas: Serve on St. Patrick’s Day, slow-season Sunday dinners, or make-ahead meals for guests.
Storage and Reheating Guide
- Refrigerate: Cool to room temperature, transfer to airtight containers, and refrigerate up to 4 days.
- Freeze: Slice or shard meat, wrap tightly in foil or freezer bags with a cup of cooking liquid, and freeze up to 3 months.
- Reheat: For best texture, reheat gently in a skillet with a little cooking liquid over medium-low heat or in a 325°F (160°C) oven covered for 20–30 minutes. For microwave reheating, use short bursts and add a splash of broth to prevent drying.
Recipe Variations
- Gluten-free: Use gluten-free broth and avoid store seasoning mixes with hidden wheat; most corned beef itself is gluten-free.
- Dairy-free: This recipe is naturally dairy-free—serve with olive oil–dressed potatoes instead of buttery mash.
- Beer-braised: Replace 1–2 cups of water with stout or lager for a richer flavor (use low-sodium broth if you want more control over salt).
- Spicy twist: Add 1 sliced jalapeño or a teaspoon of crushed red pepper to the cooking liquid for a warm finish, and finish with a squeeze of lemon for brightness. Finish with a light, fruity dessert
Nutritional Highlights
- Protein-rich: Corned beef is a good source of protein and iron.
- Sodium note: Brisket is often cured and can be high in sodium—rinse and consider low-sodium broth or soaking the meat overnight to reduce salt.
- Allergens: Naturally dairy-free and can be made gluten-free; check your pickling spice mix for additives if you have sensitivities.
- Portion guidance: Plan about 6–8 oz cooked corned beef per adult serving when served with sides.
Troubleshooting Common Issues
- Meat still tough: Return to pressure for another 10–20 minutes; brisket can vary in connective tissue and may need extra time.
- Vegetables mushy: Add cabbage and quick-cook vegetables after the meat’s initial braise and use a shorter cook time (4–6 minutes) with quick release.
- Too salty: Drain cooking liquid and simmer a fresh pan sauce from low-sodium broth, mustard, and a touch of brown sugar to balance saltiness. For different cabbage ideas
Frequently Asked Questions
Q1: How do I know when corned beef is done?
A1: Done means fork-tender: a fork should slip into the meat easily and you should be able to pull it apart slightly. For a 3 lb brisket, start testing at 75 minutes at high pressure and add time if the connective tissue hasn’t broken down.
Q2: Can I cook everything at once (meat and vegetables together)?
A2: You can, but vegetables often overcook if cooked as long as the meat needs. I recommend cooking the beef first, then adding vegetables for a short, final pressure cycle to preserve texture.
Q3: Should I use water, broth, or beer as the cooking liquid?
A3: All work—water is neutral, low-sodium beef broth adds richness, and beer (stout or lager) adds depth. If the brisket is very salty, choose water or low-sodium broth to control salt concentration.
Q4: Can I make this in a stovetop pressure cooker?
A4: Yes. Follow the same high-pressure timing but monitor liquid levels—stovetop cookers often need slightly less liquid and a careful natural release to avoid splatter. Adjust timing by testing tenderness.
Conclusion
If you want a reliable, tender corned beef with perfectly cooked cabbage and minimal fuss, this pressure cooker method is a keeper—especially when you want big flavor on a schedule. For another pressure cooker approach with a crispy top variation, see Pressure Cooker Corned Beef and Cabbage with Crispy Top.
Tender Pressure Cooker Corned Beef and Cabbage
- Total Time: 95 minutes
- Yield: 6–8 servings 1x
- Diet: Dairy-Free, Gluten-Free Option
Description
A quick and easy method for making juicy corned beef and perfectly tender cabbage using a pressure cooker.
Ingredients
- 3–4 lb corned beef brisket
- 4 cups water or beef broth
- 1 seasoning packet or 2 tablespoons pickling spices
- 1 sliced onion
- 2 bay leaves
- 2 halved potatoes
- 2 carrot chunks
- 1 quartered head of cabbage
Instructions
- Rinse the corned beef brisket and pat dry; trim excess fat if desired.
- Brown the brisket on both sides using the sauté function (1–2 minutes per side).
- Add water or broth, seasoning, onion, and bay leaves to the pot.
- Seal and cook at high pressure for 75 minutes (90 minutes for a 4 lb brisket).
- Allow a 10–15 minute natural pressure release, then quick-release remaining pressure.
- Add halved potatoes, carrot chunks, and quartered cabbage on top, seal again and cook at high pressure for 4–6 minutes.
- Quick-release, rest the meat for 10 minutes, slice against the grain, and serve with strained cooking liquid.
Notes
Use a natural release to keep the meat moist. Layer vegetables properly to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg