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Time Lapse Tuesday: Revisiting Corned Beef

Pressure Cooker Corned Beef and Cabbage |

Pressure Cooker Corned Beef and Cabbage

St. Pattie’s day is coming, and I wanted to improve my Pressure Cooker corned beef recipe. That recipe was a pain to get right. The big piece of corned beef would not cook through in the pressure cooker. I kept increasing the time – 45 minutes, 60 minutes, 75 minutes…eventually I had to go to 90 minutes to get it to cook through.

(That big piece of corned beef is dense, and it takes a long time for the heat to penetrate into the middle, even under pressure.)

But…what if I tried the trick I learned when making my pressure cooker pot roast recipe, and cut the corned beef into smaller pieces? If I’m going to slice it when it comes out of the cooker, why not cut it before I put it in the cooker?

It took a few tries to get the timing right – corned beef is stubborn that way – but a corned beef cut into 4 pieces cooked in 60 minutes. That’s 30 minutes cut off of the cooking time! Also, I could fit a larger, 4 pound corned beef brisket into the pot – I could jigsaw the pieces into the cooker.

Check it out – my new, improved corned beef method:


Pressure Cooker Corned Beef and Cabbage – Time Lapse []

Updated Recipe

And, here is the updated recipe: Pressure Cooker Corned Beef and Cabbage

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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: Throwback


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.


  1. Samina says

    Looking forward to trying this. I tried your previous recipe & made a huge mess of it! My corned beef was undercooked, so I put it back with the veggies & way overcooked them (my fault). The corned beef was perfect though, but it was like eating delicious corned beef with mushy baby-food veggies!

  2. Michele E Winkler says

    Hello Mike,
    I found your site when I was looking for a recipe to cook a 3 lb corned beef in my XL pressure cooker. I have to thank you, yours turned out perfectly! I cooked it for 70 minutes with a slow release and it was tender and flavorful. I covered it with water as you suggested in your post so it wasn’t too salty either.
    Thanks for your site, I look forward to trying out more of the recipes!

  3. Trish Farano says

    Thank you for another excellent recipe and explanation of cooking corned beef. I’ve done two now and both have been excellent. The first one I did per your recipe by cutting into four pieces, 60 minutes; QR; remove the meat; add a bag of Meliassa’s Dutch Baby Potatoes and one head of cabbage cut into 8 pieces. I cooked that for an additional 3 minutes and they were perfect. For the second trial, I wanted to cook the corned beef today, to serve tomorrow, so instead of a QR, I cooked for 50 minutes; NPR for about 20 minutes. From there, it got cooled slightly; put into the fridge to be sliced for Reuben’s for dinner. PERFECT. Your technique and your explanation and how well your recipes are written makes you my go-to site for IP recipes and one I recommend often to others.

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