why make this recipe
Pressure Cooker Corned Beef and Cabbage is a classic dish that brings comfort and warmth to the table. This recipe is perfect for special occasions like St. Patrick’s Day or Sunday family dinners. The pressure cooker helps to tenderize the beef quickly, making it a convenient choice for busy cooks. With flavorful broth and fresh vegetables, this meal is both delicious and satisfying.
how to make Pressure Cooker Corned Beef and Cabbage
Ingredients:
- 4 lb. corned beef brisket with seasoning packet
- 2 Tbsp. garlic paste
- 1 tsp. black pepper
- 4 cups chicken broth
- 1 yellow onion, sliced
- 8 thyme sprigs
- 2 bay leaves
- 1 head of cabbage, thinly sliced
- 1 lb. carrots, peeled and sliced into 1-inch pieces
- 1-2 lbs. baby red or gold potatoes, quartered
Directions:
- To prepare the vegetables, cut the cabbage in half, then into quarters. Cut out the core at an angle and slice thinly across each quarter. Cut the baby potatoes into quarters and slice the carrots at an angle into 1-inch pieces.
- Rinse the corned beef brisket under cold water to remove extra salt.
- In a small bowl, mix the spice packet, black pepper, and garlic paste, then spread the mixture evenly over the fat layer of the brisket.
- In the pressure cooker, add the onions, thyme, bay leaves, and chicken broth. Place the trivet on top and then put the brisket on the trivet.
- Lock the lid and cook for 75 minutes at high pressure.
- Once done, allow the pressure to release naturally for about 30 minutes.
- Broil the brisket at 400°F for 10 minutes using an air fryer lid or under a high broiler in the oven for 5-10 minutes until crispy.
- Let the brisket rest for at least 10 minutes before slicing against the grain.
- Strain the liquid using a fine mesh strainer, return it to the pot, and add carrots and potatoes, placing cabbage on top without mixing.
- Cook at high pressure for 0 minutes (or 1 minute if necessary) then quick-release the pressure.
- Alternatively, you can roast the vegetables while the brisket cooks.
- Leftover corned beef can be stored in the fridge for 3-4 days or frozen for 2-3 months. For different flavors, substitute chicken broth with beer.
how to serve Pressure Cooker Corned Beef and Cabbage
Serve the sliced corned beef on a platter surrounded by the cooked vegetables. Drizzle some of the flavorful broth over the top for added taste. Enjoy this hearty dish with mustard or horseradish on the side, if desired.
how to store Pressure Cooker Corned Beef and Cabbage
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the corned beef for 2-3 months. When ready to eat, thaw the beef in the fridge overnight and reheat on the stove or in the microwave.
tips to make Pressure Cooker Corned Beef and Cabbage
- Make sure to rinse the corned beef brisket well to reduce the saltiness.
- Broiling the brisket is key for achieving a crispy texture.
- Feel free to adjust the vegetables in the recipe based on your preference—adding parsnips or other root vegetables can add more flavors to the dish.
variation
Instead of chicken broth, you can use beer for a different, richer flavor. Additionally, consider adding other seasonings like mustard seeds or cloves for extra taste.
FAQs
Can I cook corned beef without a pressure cooker?
Yes, you can cook corned beef in a slow cooker or on the stovetop, but it will take longer.What if I don’t have garlic paste?
You can use minced garlic or garlic powder as a substitute.Is it necessary to broil the brisket?
Broiling helps to create a crispy exterior, but it is not necessary. You can skip this step if you prefer a softer texture.
Pressure Cooker Corned Beef and Cabbage
Ingredients
Method
- Cut the cabbage in half, then into quarters. Cut out the core at an angle and slice thinly across each quarter.
- Cut the baby potatoes into quarters and slice the carrots at an angle into 1-inch pieces.
- Rinse the corned beef brisket under cold water to remove extra salt.
- In a small bowl, mix the spice packet, black pepper, and garlic paste, then spread the mixture evenly over the fat layer of the brisket.
- In the pressure cooker, add the onions, thyme, bay leaves, and chicken broth.
- Place the trivet on top and then put the brisket on the trivet.
- Lock the lid and cook for 75 minutes at high pressure.
- Once done, allow the pressure to release naturally for about 30 minutes.
- Broil the brisket at 400°F for 10 minutes using an air fryer lid or under a high broiler in the oven for 5-10 minutes until crispy.
- Let the brisket rest for at least 10 minutes before slicing against the grain.
- Strain the liquid using a fine mesh strainer, return it to the pot, and add the carrots and potatoes, placing cabbage on top without mixing.
- Cook at high pressure for 0 minutes (or 1 minute if necessary) then quick-release the pressure.