Corned Beef and Cabbage Pressure Cooker Recipe

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Recipe Category: Meat

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Corned Beef And Cabbage Pressure Cooker Recipe

Ingredients

Serves: 6 TO 8

Pressure Level: HIGH

Release: NATURAL

Time: 1½ HOURS plus 12 Minutes For Vegetables

  • 1 (3- to 4-pound) corned beef brisket, fat trimmed to ¼-inch and rinsed
  • 3 cups low-sodium chicken broth
  • 3 cups water
  • 2 bay leaves
  • 3 whole black peppercorns
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • ½ teaspoon whole allspice
  • 1½ pounds small or medium red potatoes
  • 10 carrots, peeled and cut into 3-inch pieces
  • 1 head green cabbage, cut into 8 wedges

Method

HIGH PRESSURE FOR 1½ HOURS: Place corned beef, broth, water, bay leaves, peppercorns, thyme, and allspice in pressure-cooker pot

  1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
  2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 1½ hours, adjusting heat as needed to maintain high pressure

NATURALLY RELEASE PRESSURE:

  1. Remove pot from heat and allow pressure to release naturally for 15 minutes
  2. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
  3. Transfer corned beef to carving board, tent loosely with aluminum foil, and let rest for 15 minuteUsing large spoon, skim excess fat from surface of cooking liquid

HIGH PRESSURE FOR 12 minutes: Add potatoes, carrots, and cabbage to pot

  1. Lock pressure-cooker lid in place, and bring to high pressure over medium-high heat
  2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 12 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

  1. Remove pot from heat
  2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
  3. Before Serving:
  4. Transfer vegetables to serving dish
  5. Slice corned beef against grain into ¼-inch-thick slices and transfer to serving dish
  6. Moisten corned beef and vegetables with cooking liquid as needed before serving

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