Pressure Cooker Corned Beef and Cabbage

I adapted my favorite oven-baked corned beef and cabbage recipe to the pressure cooker.  The result?  One hour shaved off the total time, less shrinkage of the corned beef, no heating up of the kitchen...but yet still immensely delicious!

Pressure Cooker Corned Beef and Cabbage

Yield:  4-6 servings

Approximate Total Time:  3 hours

Electric Pressure Cooker Size:  6 quarts

1 (around 4 lbs.) flat cut corned beef brisket

1 1/2 cups beef broth, beer, or dry white wine

1 medium yellow onion, sliced

Red potatoes (slightly less than 1/2 of a 5 lb. bag--about 2 pounds)

Small head of cabbage

2-3 cups baby carrots 

Butter, melted

Freshly ground black pepper

Unwrap the brisket, set spice packet aside, and rinse the brisket with cool water.  Pat dry.  Trim as much fat as you can from the brisket, and rub the seasonings from the spice packet all over the meat.  Set aside.  Pour the beef broth or other liquid into the pressure cooker pot and add the onion.  Place the trivet on top of the onions, and put the corned beef on the trivet.  The brisket may curve up along the inside of the pot.  (See photos below.)

Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 90 minutes on High pressure. When the cook time ends, let the pressure release naturally. During this time, prepare the vegetables. Cut the potatoes in fourths (or sixths if large).  Cut the head of cabbage into quarters.  Then cut each fourth in half to create 8 thin wedges.  Leave the core intact as it helps hold the wedges together.  When the valve drops, remove lid.

Remove the corned beef by using the trivet's handles. Place it in a covered Dutch oven, covered saute pan, or large, lidded casserole. Ladle some of the broth on top of the brisket and cover to keep warm. Pour broth out of pressure cooker pot into a 4-cup measuring cup or bowl. Put 1 1/2 cups of broth back into the pressure cooker pot reserving the rest of the broth.

Place the potatoes, carrots, and cabbage wedges into the pot in that order. Your pot will be very full and possibly above the max fill line, but that is fine. Lock pressure cooker lid in place, and set steam vent to Sealing. Select CANCEL and then select PRESSURE COOK (Manual) for 4 minutes on High pressure. It will take several minutes for it to come to pressure again. After the 4 minutes have passed, open the steam vent to release any remaining pressure (Quick Release), and carefully remove the lid.

Melt butter. Remove cabbage wedges with tongs and place on a tray or platter. Drizzle the wedges with melted butter and sprinkle with freshly ground black pepper.

Slice the corned beef brisket against the grain and plate along with the vegetables. Serve the brisket, potatoes, and carrots with the reserved broth.

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This recipe was shared with me by my friend Gayle who is a personal chef.  My friend Kate has cooked many a corned beef brisket and gave me a lot of good advice, as well! ♥  Recipe instructions are my own.

Pressure Cooker Corned Beef and Cabbage 101:

Trim as much fat as you can from the brisket:

Pour the beef broth or other liquid into the pressure cooker pot and add the onion.  Place the trivet on top of the onions, and put the corned beef on the trivet.  The brisket may curve up along the inside of the pot:

This is the corned beef after cooking:

Enjoy!