Description
A quick and easy method for making juicy corned beef and perfectly tender cabbage using a pressure cooker.
Ingredients
Scale
- 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