Pressure Cooker Corned Beef
Mar 09, 2018 This recipe and a pressure cooker are all you need for the juiciest, most tender corned beef brisket in a fraction of the time it takes for oven or slow cooking. Place the onion, potatoes and carrots in a 6-qt. Electric pressure cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Lock lid; make sure vent is closed. Select manual setting; adjust pressure. Jan 24, 2019 - This Pressure Cooker Corned Beef Recipe is a quicker way to get fork tender meat. For a traditional Saint Patrick's Day Dinner made in your.
Pressure Cooker Corned Beef and CabbageCorned beef and cabbage in the pressure cooker seemed like a simple idea; instead, it was a comedy of errors. I could not get the details right.
Here is the post-mortem of my attempts to get this right, so you don’t have to make the same mistakes I did.Problem 1: Too salty.Last year, I tried my usual “cut back the water in the pressure cooker” approach. I used 1 cup of water instead of covering the corned beef. The result was unbelievably salty. I could barely eat it. The rest of the family took one bite, then ignored the corned beef and filled up with soda bread, cabbage, and carrots. Discouraged, I put one serving of the salty corned beef and cabbage in a container and tossed the rest. The next day, the leftovers tasted fine – I guess sitting in the cabbage and juices for a day pulled enough salt out to make it edible.Problem 2: UndercookedThis year, instead of winging it, I researched recipes.
They all said to cover the corned beef with water. (Whoops.) Then I ran into my next hurdle. Most sources cook corned beef at high pressure for 45 minutes to an hour. They quick release the pressure, remove the corned beef, add the vegetables, and cook the vegetables at high pressure for five minutes. That way, the vegetables aren’t overcooked by the long cooking time under pressure.“Great!” I thought to myself, “Corned beef in an hour!”I should have known what was coming.
Last year I followed Lorna Sass’s instructions, and cooked a two and a half pound corned beef for 70 minutes at high pressure. This year I had a monster – four and a half pounds. I checked the recipe book that came with my electric Cuisinart pressure cooker; it said I should cook said 24 minutes per pound. The Cuisinart’s timer only goes up to 99 minutes. Nah, it couldn’t possibly take that long.I put the corned beef in the electric pressure cooker, set it for high pressure and fifty minutes.
When it beeped, I quick released the pressure and filled the pot with potatoes, carrots and cabbage. The result looked great, the vegetables were perfectly cookedbut the corned beef? Way undercooked.
My jaw got tired trying to chew through it. Once again, everyone else took one bite of the corned beef, then filled up on the sides.I had to crack this. I couldn’t let corned beef beat me. I went back to the store and bought two smaller corned beef roasts, each three and a half pounds.In case it was the lower pressure of the electric pressure cooker, I cooked one corned beef in my electric PC and the other in my stove top PC.Most electric pressure cookers have a high pressure setting of 12 PSI.
Stove top pressure cookers have a high pressure of 15 PSI.I cooked both roasts for fifty minutes, quick released the pressure, and checked the corned beef. It wasn’t done. I kept cooking at high pressure, quick releasing every ten minutes and checking the corned beef, until it went from chewy to tender. The stove top pressure cooker took 80 minutes, and the electric PC took 90 minutes.
Finally, success!But, wow, eighty minutes? So much for corned beef in an hour. Still, an hour and a half (including the vegetables) was much better than the ten hours my usual slow cooker recipe takes.
Need a corned beef in a hurry? Get a small one, add plenty of water, and do NOT under cook it.Problem 3: Too Long Updated 2017-03-13So, 90 minutes worked for a smaller corned beefand I used that recipe for years. But with another St.
Patrick’s Day is coming up, I started thinking. (Always a dangerous thing.)What if I tried the trick I learned with Pressure Cooker Pot Roast, and cut the corned beef into pieces? I am going to slice it before I serve – no one will ever notice that I sliced it into 4 pieces before I started cooking. Sure enough, it worked wonders.
The 90 minutes under pressure is cut back to 60 minutes under pressure in an electric PC, and only 50 in a stovetop. And, I can get a bigger corned beef – I’m able to fit a 4 pounder in, once I cut it up and fit it in like a jigsaw puzzle.Don’t have a pressure cooker? Use a slow cooker. Recipe here: Recipe: Pressure Cooker Corned Beef and CabbageAdapted From: Lorna Sass Video: How to make Pressure Cooker Cooker Beef and Cabbage – Time Lapse (1:19). Instructions. Cook the corned beef: Rinse the corned beef, then cut it crosswise into 4 equal pieces. Put the corned beef, onion, and celery in the pressure cooker pot, sprinkle with the spice packet, then pour in enough water to cover the corned beef.
Bring the pressure cooker up to high pressure and cook at high pressure for 50 minutes (stove top PC) or 60 minutes (electric PC). Quick release the pressure, then carefully remove the lid. Test the corned beef with a fork – it should be easy to poke a fork through the thickest section. If it’s not done, lock the lid and cook for another ten minutes at high pressure. Cook the vegetables: Add carrots to the pot, then lay the cabbage on top.
It’s OK if the cabbage comes a bit above the “no fill” line on your cooker; there will still be a lot of airspace. Bring the cooker back up to pressure and cook at high pressure for 5 minutes. Quick release the pressure again. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beef to a carving board. Serve: Pour the broth left in the pot into a gravy strainer.
While the broth settles, slice the corned beef. Pour a little of the de-fatted broth over the platter of corned beef and vegetables. Serve, passing the rest of the broth at the table. Notes. This recipe will fit in a 6 quart or larger pressure cooker.
I love my. For my original recipe: Use a smaller corned beef – only 3 pounds, max, and leave it in one piece. Everything in the recipe works the same, except in the “cook the corned beef” step, cook for 90 minutes in an electric PC, or 80 minutes in a stovetop PC. I also removed the potatoes from the recipe – I think they come out better if you cook mashed potatoes on the side. If you want to use them in the recipe: Scoop the corned beef out of the broth after the 60 minute pressure “cook the corned beef” step and set it aside.
Add 1 1/2 pounds of redskin new potatoes to the pot, then add the carrots and cabbage on top and continue with the “cook the vegetables” step. Pressure Cooker Corned Beef and Cabbage Notes:. Leftover corned beef and cabbage freezes well – as long as it is covered in broth. If you have the time, use a natural pressure release for the corned beef instead of the quick release. It’s almost impossible to overcook a corned beef, and my experience with undercooked corned beef has scarred me. I almost added an extra fifteen minutes of cooking time to this recipe, just in case.
Watch out for extra-thick corned beef – you want a flat, even piece, three inches thick or so. If you get a thicker one, or a cut from the point end, give it an extra ten to fifteen minutes under pressure.Related PostsMy otherMy other.Enjoyed this post? Want to help out DadCooksDinner? Subscribe using your or, recommend DadCooksDinner to your friends, or buy something from through the links on this site. Thank you!Sharing is caring! Hi MikeI have a question. Every single pressure cooker cookbook as well as most very reputable websites all say to never do a quick release on meat. It supposedly tears something that keeps the meat tender. So with that in mind, I always cook meat for about 10 minutes shorter than a recipe calling for a quick release and do a full natural release. I see so much confliction on this subject I finally decided that’s how I would do it.
Seems to work out well, hope it does for these corned beefs I bought to cook this upcoming weekend. And I looked at several recipes and found I like yours the bestbut I will mash the potatoesI don’t like boiled potatoes lol. Perfect recipe, thank you!!
I JUST finished cooking 4.2 lb corned beef (pre-packaged with spices) in a 4 QT electric pressure cooker. Cut it into 4 pieces, and added to the cooker.
Added 1 cup of dark beer + 2.25 cups of water to cover. (I did not use an onion or celery).Cooked for 60 minutes.Added the carrots and cabbage on top, cooked for 10 minutes (could have cooked it for a bit less). Removed the meat and veggies to separate dishes. Poured the gravy through a threshold colander to get rid of the spices. Thank you for all these tips, we were SO happy with the results. Prior to this, we used a crock pot and everything was a soggy mess and too salty.★ ★ ★ ★ ★. Tried this recipe with a 4.5# corned beef brisket cut in 3 pieces & it worked out great.
The meat was perfect using high (meat) setting for 60 minutes. I did slow release after reading that quick sometimes tightens meat. Took meat out & tented it to rest while I cooked cabbage, quartered, red potatoes & carrots, halved. They were a tad overdone (lowest setting on vegetables was 10 minutes & I forgot to pull plug a 6 minutes). 5 minutes w slow release worked great.
Found that the more water I used the less salty the end product & the more salty the broth. Overall 5 Stars for sure, easy & as tender & tasty as my Mom’s 3 hour boiled corned beef.
Great for sandwiches IF there’s any left over★ ★ ★ ★ ★. Mike,Your recipe is totally awesome!I have a T-Fal 6-qt PC and the problem that I’m having is that when I quick release the pressure, I get frothy liquid coming out of the vent, not just steam, which makes quite a mess! The contents were way below the fill line, and I removed the PC from the heat before releasing the pressure. I even moved the pressure control to low first, and I just got steam out, but when I moved it to quick release, that is when the frothy liquid came out. The meal, however, came out GREAT!Any ideas as to what I am doing wrong? Thanks so much for great instructions!
I cut my 4lb corned beef in 4 parts and rinsed it, as you recommended, and they fit great in my 8qt IP. I used low sodium chicken broth for the liquid, tossed out the seasoning packet and dumped in some Pickling Spice and and Celery Seeds, garlic, and a quartered onion, as I used to do when using a slow cooker.
60 minutes and it was done perfectly. I had a lot of carrots, potatoes, and a couple of parsnips, so I took the meat out and did the veg in the juice for 6 minutes (due to altitude and husband liking them soft.) I was sharing with friends, one of whom loves but can’t eat cabbage or even the juice any more, so I removed the veg and part of the juice, filled the pot with cabbage, did it for 5 minutes. We all thought it was maybe the best corned beef we’ve ever had! And I’m learning I have to allow more time for the 8qt IP than my 6qt for coming up to pressure and going down both.Again, thanks for great instructions and for saving me from the mistakes you made!★ ★ ★ ★ ★. Thank you so much for this recipe and this website. I can’t tell how much of a help it has been to understand how to use my new instant pot over the last few months.Regarding this recipe, you mentioned adding additional pressure cook time for cuts over 3″ thick OR point cut.
I have a 3.25 lb point cut that ranges from 1.75-2.5″ thick. Would you recommend adding time to this size/cut as well?
Also, if I cut it into 3 pieces, would 60 mins work or would additional time be recommended as well?Thanks again. I tried this last night (with 12oz of ale along with the water) and a 15 min NPR and it worked, perfectly. The flavor and tenderness of the meat and veggies (took meat out 1st: carrots, cabbage and mini potatoes at 3mins with a quick release) were incredible!
Thank you again.I was curious, in a 6qt pot, can you stack/criss-cross the appr 1lb strips of beef in 2 layers if you add a bit more liquid to accommodate appr 6lbs, total of corned beef? If so would cook time be the same?★ ★ ★ ★. Mike, going to cook my “traditional Irish dinner” tomorrow. Yeah- I know, it’s a week earlier than St. Pat’s, but we’re busy that weekend and I my daughter would disown me if we didn’t have it. Anyhoo, I got the more fatty point cut instead of a flat cut this year. We really like to cook a lot and have lots of leftovers (got a 4.7 pounder this year), and the flats are twice as much.I’ve seen several recipes that are traditionally cooked methods (non-pressure cooker) that after the meat is boiled, it is then roasted.
Do you think it would be advisable to roast a corned beef after being pressure cooked? My thought was that the secondary cooking might render more of the fat and make it more tender, perhaps less crumbly.My second question is that with such a large cut and only having a 6 QT PC, do you think it’ll be done in only an hour if I cut it into pieces or perhaps more time needed?Thanks again; as another dad who loves to cook, your site is a blessing. I want you to know that this is my go to recipe for CB. I tried it the first time in 2013.
Perfect every time I cook it. I don’t use our stovetop pressure cooker very much but my husband does all the time. He didn’t believe me when I said I cooked it for 80 minutes. He still likes to second guess me on the time even though I’ve cooked it many times and it turns out great! Even our teenage girls love it!
Thanks so much for taking the time to test and post this delicious recipe.If anyone is reading this and hesitant to make itI highly recommend you give it a try! Hi Mike,I just did this recipe with my 23qt stovetop pressure canner for 11lbs of point cut corned beef and it worked great. I cut the meat into pieces no more than 3″ thick and arranged it in the pot on the canner rack. I filled up the pot with about 8qts of water so the meat was completely covered. I cooked it at 15lbs of pressure for 90 minutes. The meat was nice and tender but I think it could have gone for 80-85 minutes and been a little less falling apart (which is my preference).Also I did my usual MO when boiling corned beef to pot it in the water, bring it almost to a boil and then pour that salty water off.
Then refill and start the actual cooking process. With such a large canner, you need to use a lot of water, and I actually thought there was too little salt in the meat. It seemed a bit bland. Next time I will not do that pre-process.★ ★ ★ ★ ★. Your timing for a 3 pound chunk of corned beef was perfect. I tossed the little spice packet and instead used a tub of Trader Joe’s mirepoix (so diced onion, celery and carrot) and a heaping tablespoon of Penzey’s pickling spice – it had a much spicer, warmer taste from the fresher, quality spices and was excellent. I’ve been burned before by veggies cooked too salty in CB water and was afraid to try that option (no reflection on you) so we served this with roasted brussels sprouts.For refrigerating the remaining 2/3 of CB I pulled out as much mirepoix as I could and topped the beef with that in a storage container.
Mike, just found your recipe and going to try it today. For many years I partially precooked my corned beef briskets and left in liquid overnight and finished in oven. Usually tender, but often hit and miss. Last year I did that but also cooked briskets in two different slow cookers. The family loved them. We like our corned beef. This year, couldn’t find that recipe. All software free download full version.
Found yours and going to try it in my stovetop pressure cooker. A week after, too many things going last weekend. I have several pressure cookers. Anyway, IS IT BEST to take the brisket out completely when doing the veggies, or put potatoes under the brisket and carrots and cabbage and top, then cook?
I now have two I’m brining, one cooking in slow cooker and will try yours in PC. I’m going to add cup of Guinness with water (or beef broth). I’ll let you know how it went.Glad I saw a post from a few days ago. You are still reading them?????Also, I have always made Killeybeg “sauce” recipe for meat. Was with original recipe I used. Sour cream mixed with brown mustard and horseradish.
Pressure Cooker Corned Beef Brisket Cabbage
Delicious on the meat and veggies.