Imagine tender, melt-in-your-mouth corned beef that's perfectly seasoned, surrounded by hearty vegetables, all cooked to perfection in a fraction of the traditional cooking time. This pressure cooker corned beef and cabbage recipe is about to revolutionize your Irish-inspired meal, delivering restaurant-quality flavor right in your own kitchen. Whether you're celebrating St. Patrick's Day or craving a comforting classic, this one-pot wonder will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 90 mins
Total Time: 100 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 3 lb corned beef brisket
- 1 head cabbage, cut into wedges
- 4 carrots, chopped
- 4 potatoes, quartered
- 4 cups beef broth
- 2 tbsp mustard
- Salt and pepper to taste
Instructions
- Remove corned beef brisket from packaging and pat dry with paper towels. If brisket came with a spice packet, set it aside.
- Place corned beef brisket in the pressure cooker with fat side facing up. Pour beef broth around the meat, ensuring it doesn't completely cover the brisket.
- If available, sprinkle the included spice packet over the meat for additional flavor. Add mustard, salt, and pepper evenly across the surface.
- Close the pressure cooker lid securely and set to high pressure. Cook for approximately 70-75 minutes, depending on the thickness of the brisket.
- After cooking time completes, allow natural pressure release for 15 minutes to help tenderize the meat.
- Carefully release any remaining pressure and open the lid. Remove the corned beef and set aside, covering with foil to keep warm.
- Add chopped carrots, potato quarters, and cabbage wedges to the remaining broth in the pressure cooker.
- Return pressure cooker to high pressure and cook vegetables for 4-5 minutes until tender but not mushy.
- Slice the corned beef against the grain into thin pieces and arrange on a serving platter with the cooked vegetables.
- Serve hot, optionally with additional mustard or horseradish sauce on the side.
Tips
- Choose the Right Cut: Select a high-quality corned beef brisket with good marbling for maximum tenderness.
- Don't Drown the Meat: When adding broth, ensure it doesn't completely cover the brisket to maintain the meat's texture and allow proper pressure cooking.
- Natural Pressure Release is Key: The 15-minute natural release helps the meat become incredibly tender and juicy.
- Vegetable Timing Matters: Add vegetables later in the cooking process to prevent them from becoming mushy and losing their texture.
- Slice Against the Grain: When serving, always slice the corned beef against the grain for the most tender bites.
- Enhance Flavor: If your brisket doesn't come with a spice packet, create your own blend of peppercorns, bay leaves, and mustard seeds for extra depth.
- Make-Ahead Friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance and reheat gently.
Nutrition Facts
Calories: 458kcal
Carbohydrates: 21g
Protein: 40g
Fat: 24g
Saturated Fat: 9g
Cholesterol: 80mg
