Pressure cooker, Sunday dinner, Time Lapse Video
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Pressure Cooker Corned Beef and Cabbage

Pressure Cooker Corned Beef and Cabbage | DadCooksDinner.com

Pressure Cooker Corned Beef and Cabbage

Corned beef and cabbage in the pressure cooker seemed like a simple idea; instead, it was a comedy of errors. I could not get the details right. Here is the post-mortem of my attempts to get this right, so you don’t have to make the same mistakes I did.

Problem 1: Too salty.
Last year, I tried my usual “cut back the water in the pressure cooker” approach. I used 1 cup of water instead of covering the corned beef. The result was unbelievably salty. I could barely eat it. The rest of the family took one bite, then ignored the corned beef and filled up with soda bread, cabbage, and carrots. Discouraged, I put one serving of the salty corned beef and cabbage in a container and tossed the rest. The next day, the leftovers tasted fine – I guess sitting in the cabbage and juices for a day pulled enough salt out to make it edible.

Problem 2: Undercooked
This year, instead of winging it, I researched recipes. They all said to cover the corned beef with water. (Whoops.) Then I ran into my next hurdle. Most sources cook corned beef at high pressure for 45 minutes to an hour. They quick release the pressure, remove the corned beef, add the vegetables, and cook the vegetables at high pressure for five minutes. That way, the vegetables aren’t overcooked by the long cooking time under pressure.

“Great!” I thought to myself, “Corned beef in an hour!”

I should have known what was coming. Last year I followed Lorna Sass’s instructions, and cooked a two and a half pound corned beef for 70 minutes at high pressure. This year I had a monster – four and a half pounds. I checked the recipe book that came with my electric Cuisinart pressure cooker; it said I should cook for 24 minutes per pound. 108 minutes? Seriously? The Cuisinart’s timer only goes up to 99 minutes. Nah, it couldn’t possibly take that long.

I put the corned beef in the electric pressure cooker, set it for high pressure and fifty minutes. When it beeped, I quick released the pressure and filled the pot with potatoes, carrots and cabbage. The result looked great, the vegetables were perfectly cooked…but the corned beef? Way undercooked. My jaw got tired trying to chew through it. Once again, everyone else took one bite of the corned beef, then filled up on the sides.

I had to crack this. I couldn’t let corned beef beat me. I went back to the store and bought two smaller corned beef roasts, each three and a half pounds.

In case it was the lower pressure of the electric pressure cooker, I cooked one corned beef in my electric PC and the other in my stove top PC.

*Most electric pressure cookers have a high pressure setting of 12 PSI. stove top pressure cookers have a high pressure of 15 PSI.

I cooked both roasts for fifty minutes, quick released the pressure, and checked the corned beef. It wasn’t done. I kept cooking at high pressure, quick releasing every ten minutes and checking the corned beef, until it went from chewy to tender. The stove top pressure cooker took 80 minutes, and the electric PC took 90 minutes. Finally, success!

But, wow, eighty minutes? So much for corned beef in an hour. Still, an hour and a half (including the vegetables) was much better than the ten hours my usual slow cooker recipe takes. Need a corned beef in a hurry? Get a small one, add plenty of water, and do NOT under cook it.

Problem 3: Too Long [Updated 2017-03-13]

So, 90 minutes worked for a smaller corned beef…and I used that recipe for years. But with another St. Patrick’s Day is coming up, I started thinking. (Always a dangerous thing.)

What if I tried the trick I learned with Pressure Cooker Pot Roast, and cut the corned beef into pieces? I am going to slice it before I serve – no one will ever notice that I sliced it into 4 pieces before I started cooking. Sure enough, it worked wonders. The 90 minutes under pressure is cut back to 60 minutes under pressure in an electric PC, and only 50 in a stovetop. And, I can get a bigger corned beef – I’m able to fit a 4 pounder in, once I cut it up and fit it in like a jigsaw puzzle.

*Don’t have a pressure cooker? Use a slow cooker. Recipe here: Slow Cooker Corned Beef and Cabbage

Recipe: Pressure Cooker Corned Beef and Cabbage

Adapted From: Lorna Sass Pressure Perfect

Video: How to make Pressure Cooker Cooker Beef and Cabbage – Time Lapse (1:19)

Pressure Cooker Corned Beef and Cabbage – Time Lapse [YouTube.com]

Equipment:

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Pressure Cooker Corned Beef and Cabbage | DadCooksDinner.com

Pressure Cooker Corned Beef and Cabbage


  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 1x

Description

Pressure Cooker Corned Beef and Cabbage. My tradition on St. Patrick’s Day.


Scale

Ingredients

  • 4 pound corned beef with its spice packet
  • 1 medium onion, quartered
  • 1 stalk celery, quartered crosswise
  • Water to cover (about 4 cups)

Vegetables

  • 1 pound carrots, peeled and cut into 2 inch lengths (or a 1 pound bag of baby carrots)
  • 1 small (3 pound) cabbage, cut into 8 wedges

Instructions

  1. Cook the corned beef: Rinse the corned beef, then cut it crosswise into 4 equal pieces. Put the corned beef, onion, and celery in the pressure cooker pot, sprinkle with the spice packet, then pour in enough water to cover the corned beef. Bring the pressure cooker up to high pressure and cook at high pressure for 50 minutes (stove top PC) or 60 minutes (electric PC). Quick release the pressure, then carefully remove the lid. Test the corned beef with a fork – it should be easy to poke a fork through the thickest section. If it’s not done, lock the lid and cook for another ten minutes at high pressure.
  2. Cook the vegetables: Add carrots to the pot, then lay the cabbage on top. It’s OK if the cabbage comes a bit above the “no fill” line on your cooker; there will still be a lot of airspace. Bring the cooker back up to pressure and cook at high pressure for 5 minutes. Quick release the pressure again. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beef to a carving board.
  3. Serve: Pour the broth left in the pot into a gravy strainer. While the broth settles, slice the corned beef. Pour a little of the de-fatted broth over the platter of corned beef and vegetables. Serve, passing the rest of the broth at the table.

Notes

  • This recipe will fit in a 6 quart or larger pressure cooker. I love my 6 quart Instant Pot pressure cooker.
  • For my original recipe: Use a smaller corned beef – only 3 pounds, max, and leave it in one piece. Everything in the recipe works the same, except in the “cook the corned beef” step, cook for 90 minutes in an electric PC, or 80 minutes in a stovetop PC.
  • I also removed the potatoes from the recipe – I think they come out better if you cook mashed potatoes on the side. If you want to use them in the recipe: Scoop the corned beef out of the broth after the 60 minute pressure “cook the corned beef” step and set it aside. Add 1 1/2 pounds of redskin new potatoes to the pot, then add the carrots and cabbage on top and continue with the “cook the vegetables” step.
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Irish
Pressure Cooker Corned Beef and Cabbage | DadCooksDinner.com

Pressure Cooker Corned Beef and Cabbage

Notes:

  • Leftover corned beef and cabbage freezes well – as long as it is covered in broth.
  • If you have the time, use a natural pressure release for the corned beef instead of the quick release. It’s almost impossible to overcook a corned beef, and my experience with undercooked corned beef has scarred me. I almost added an extra fifteen minutes of cooking time to this recipe, just in case.
  • Watch out for extra-thick corned beef – you want a flat, even piece, three inches thick or so. If you get a thicker one, or a cut from the point end, give it an extra ten to fifteen minutes under pressure.

Related Posts

Pressure Cooker Irish Lamb Stew
Pressure Cooker Lamb Stew with Guinness and Barley
Pressure Cooker Champ (Irish Mashed Potatoes with Green Onions)
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos

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Filed under: Pressure cooker, Sunday dinner, Time Lapse Video

by

Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

127 Comments

  1. Scargosun says

    Perfection! This was the first time cooking the traditional corned beef and cabbage and your instructions were spot on. This was the best I have ever had (sorry Mom!). I made hash and eggs the following morning and was in heaven again! The only slight difference was that I had med size red potatoes so I chunked them up. The cabbage was melt in your mouth good. I do want to try a larger piece as I want to be able to serve a few people AND have leftovers for hash. I will follow your guidance when I do so.

  2. Michelle says

    Best corned beef brisket I’ve ever had. Bought an expensive, angus grass-fed cut, and cooked exactly as you described. It was amazing. First time I’ve ever eaten the cabbage without having to put vinegar on it. Thank you so much for all of the research you did to cook this amazing meal!!

    In gratitude,
    Michelle

  3. John says

    Tried this last night (March 17th). Had a 3lb flat cut CB brisket…and all the other ingredients as listed.

    CB cooked for 90 minutes on high (plus I’m at elevation (~6000ft) so it doesn’t quite come up to the same pressure).

    Left the Instant Pot on for 10 minutes more, did a quick release and added the three remaining vegetables. Bought it back up to pressure for 5 minutes.

    Everything came out great. Meat was as tender as any CB I could imagine.

    The only thing I would suggest is that maybe 5 minutes at pressure for the veggies was a bit long. Or maybe my pieces were a bit too small…but they were a tad-bit overcooked. 3-4 minutes probably would have been perfect.

    But – great recipe. Very simple. And super flavorful!

    Thanks so much!

  4. Sandie B says

    I’m so glad to find this post! The recipes in my two pressure cooker books say cook less than an hour, and they don’t have proper instructions for the vegetables either. I don’t have a lot of PC experience, so your instructions are greatly appreciated. Making corned beef and cabbage tonight or tomorrow so we can have leftovers on St. Patty’s Day (after we party)! Thanks so much!

  5. Marko says

    We’re having CB tonight. Glad I checked this out, though. I would have under-cooked it for sure

  6. LisaD says

    Thank you so much for doing the research and posting this recipe. This was my fist use of a pressure cooker. I had 2, 6 pound corned beefs I cooked one in the pressure cooker for 1 hour 40 minutes and one for 5 hours in a regular stock pot. Both came out great. I really could not tell the difference between the two so from now on I’ll be using the pressure cooker. Thanks again 🙂

  7. Joe Edwards says

    It seemed to be working OK. The CB was 2.75 lbs–maybe it was too small for 90 minutes. I’ll try it again and let you know. Thanks for following up and thank for the website! Joe

  8. Joe Edwards says

    Mike. this is the first recipe I have tried with my new Cuisinart PC.. I followed your directions exactly, covered the CB and onions with water and set it for 90 minutes, used the natural release method. The CB was very dry, we had to throw it out. Any idea what I might have done wrong.

    • I’m sorry to hear that! I don’t know what went wrong – I’ve used this recipe many times since I published it. Since this is the first recipe – any chance your pressure cooker isn’t working?

      • Joe Edwards says

        Hi Mike, just wanted to follow up. I did another one tonight—perfect. Not sure what happened on the first one.

  9. Erik Kern says

    Thanks for this corned beef and cabbage recipe. This is a longtime favorite of my Dads, he could not wait to have it. Dad has passed, but this was amazing to eat and the memories were even Better.

    Thanks!

  10. Davey S. says

    I tried this recipe in my stove top pressure cooker last night. Cooked a 3lb. flat cut for 90 minutes and it came out perfect! So perfect in fact that I made it again tonight. I’ll have to share your recipe. Everyone raved about it.

  11. I received a Nesco Electric Pressure Cooker 2 Years ago for Christmas and I am finally using it tonight to make Corned Beef and Cabbage using your recipe. This is my 1st time using a pressure cooker so hopefully everything turns out. LOL!

  12. Laura B says

    I, having just bought an electric pressure cooker, have been scouring the internet in search of awesome recipes to try.I have used a stove top PC for years, but things are different with electric. I was very pleased with how this recipe turned out. I used a beer and beef broth mixture for the liquid. Thank you for your detailed experience, it paved the way for my success! i welcome any links that you or others could provide to help with my new cooking endeavor. I have looked at some cookbooks but it seems as if many of them are filled with recipes that don’t appeal to me and contain only a few that I would actually try. Thanks!!

  13. Leslie says

    I am in love with my Thermoworks thermometer (Christmas present) so rather than testing the corned beef with a fork to see if it is tender, I’d like to check the temperature. Mike, do you know the temp would be when the corned beef is cooked? Thanks in advance,

    Leslie

  14. barringtonbob says

    I have read that 25 min. per pound is a good average for corned beef and that’s what I go by and seems to work fine. My PC does not go to 15 psi, probably more like 12 psi. I really like doing corned beef in a PC compared to other methods.

    • Thanks for the information! In my testing, I found that thickness matters more than weight – I had a really thick 2 1/2 pound corned beef that needed all 90 minutes to finish once. Don’t worry about the 12 PSI – that’s what my electric PC gets too as well, and it works fine.

  15. just made it – two pounds at 80 minutes – so tender it fell apart when i took it out of my new stovetop fagor pc! Delish! I added mustard, maple syrup, garlic cloves, bay leaf and extra pickling spice to mine. YUMMM!! thanks for posting the timing – all the others sites and the pressure cooker instructions had 45 – 60 mins which i am sure would have left it not fork tender like this!

  16. The cooking time was perfect on this. The best corned beef I’ve ever made. Thanks for sharing.

  17. Richard Runnion says

    Most of the homemade corned beef that I have had was tough, so I never tried cooking it myself…not any more! Bought an Emeril pressure cooker and cooked the corned beef according to the DadCooksdirections and it was like cutting butter with a hot knife and it was moist and full of flavor…great cooking advice…thank you

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