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Pressure Cooker Corned Beef and Cabbage

A comforting and hearty classic, perfect for special occasions like St. Patrick’s Day, this Pressure Cooker Corned Beef and Cabbage is tender and full of flavor, making it a family favorite.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 lb corned beef brisket with seasoning packet
  • 2 Tbsp garlic paste
  • 1 tsp black pepper
  • 4 cups chicken broth or beer for variation
  • 1 large yellow onion, sliced
  • 8 sprigs thyme
  • 2 leaves bay leaves
  • 1 head cabbage, thinly sliced
  • 1 lb carrots, peeled and sliced sliced into 1-inch pieces
  • 1-2 lb baby red or gold potatoes, quartered

Method
 

Preparation
  1. Cut the cabbage in half, then into quarters. Cut out the core at an angle and slice thinly across each quarter.
  2. Cut the baby potatoes into quarters and slice the carrots at an angle into 1-inch pieces.
  3. Rinse the corned beef brisket under cold water to remove extra salt.
  4. 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.
Cooking
  1. In the pressure cooker, add the onions, thyme, bay leaves, and chicken broth.
  2. Place the trivet on top and then put the brisket on the trivet.
  3. Lock the lid and cook for 75 minutes at high pressure.
  4. Once done, allow the pressure to release naturally for about 30 minutes.
  5. 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.
  6. Let the brisket rest for at least 10 minutes before slicing against the grain.
  7. 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.
  8. Cook at high pressure for 0 minutes (or 1 minute if necessary) then quick-release the pressure.

Notes

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. Make sure to rinse the corned beef brisket well to reduce saltiness. Broiling the brisket is key for achieving a crispy texture. Adjust vegetables based on preference, adding parsnips or other root vegetables for more flavor.