Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of sliced corned beef with cabbage and carrots

Pressure Cooker Corned Beef and Cabbage Recipe


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

Description

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


Ingredients

Scale
  • 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. Pressure Cook the Corned Beef for 60 Minutes With a Quick Release: Rinse the corned beef, then cut it crosswise into 4 equal pieces. Put the corned beef pieces, onion, and celery in an Instant Pot or other pressure cooker, 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 60 minutes in an Instant Pot or other electric PC, or for 50 minutes in a stovetop PC. Quick release the pressure, then carefully remove the lid. Test the corned beef for doneness 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. Pressure Cook the Vegetables for 5 Minutes With a Quick Release: Add carrots to the pot, then lay the cabbage on top. It's OK if the cabbage comes a bit above your cooker's "no fill" line; there will still be a lot of airspace. 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 fat separator. While the broth settles, slice the corned beef. Pour a little of the de-fatted broth over the corned beef and vegetables platter. 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.

  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Irish

Keywords: Pressure Cooker Corned Beef and Cabbage Recipe, Instant Pot Corned Beef and Cabbage Recipe