It’s that time of year again!  Where the green beer flows abundant and the Leprechauns come out and play.  And you know what these wee folks do?  They collect the exuberant amounts of money that you spend on beer, lagers, and Guiness to fill their pot of gold, that’s what!

So today we have some good ole’ Irish Corned Beef with Cabbage, plus some potatoes and carrots.  What is Corn Beef, you ask?   And why is it so popular around St. Patrick’s Day?  Well, honestly?  I have no clue!  Let’s go look it up on Wikipedia, shall we?  Okay, here’s the link, let’s stick with the food here and leave the history lesson to Wiki.

I’ve actually made this before last year.  As you can probably already tell, I frequent the Trader Joes market like it’s my second home.  I saw a package of Corned Beef on the shelf last year and thought Why not?!  Except last year, I totally screwed it up and it was pretty blah and uneventful.
However, this year, I do believe the pressure cooker has saved it from any risk of a disaster.   Thank you Peggy, for being at the end of my rainbow!  (In case you’re new, Peggy’s the name of my pressure cooker.)

This is a really simple recipe if you purchase the pre-cured corned beef from the market.  The list of ingredients is nice and short.  But it can feed a nice big family.

INGREDIENTS:
2 Cups of Potatoes; cut into halves or chunks
2 Cups of Carrots; Baby or chopped
1 Whole Yellow Onion; Halved
2 Cups of Shredded Cabbage; or Whole Chopped Cabbage is fine too
3-4lbs. of Cured Corned Beef
1 bottle of Beer or Lager

Now, don’t be afraid.  I’ve had several people contact me about their brand new pressure cooker.  That they purchased it and it sat in their kitchen unopened, and they just stared at it because they’re afraid of it.  Don’t worry, it’s not going to bite.  The machine is seriously so easy to use and so safe.

Peel the onion and cut it in half.  Don’t worry about cutting it in small pieces.  Onions always pretty much melt and almost disintegrate in the pressure cooker.  Put the onion into the main cooking pot and then add the whole bottle of beer.  Or Lager or Guiness, whatever floats your boat.
Open up the package of the Corned Beef.  Retain all the seasonings and juices in the package and put all of it into the main pot.  And of course, don’t forget the corned beef.

Shut the lid and turn it counter-clockwise to lock it into position.  Turn the pressure valve to Airtight.  Press the SET PRESSURE COOK TIME button until the green digits display 45.  Then press the START button.  That’s it!  It’s that easy.

Once the meat has finished cooking, you can release the pressure by turning the pressure valve to Exhaust.  Then open the lid and add the potatoes and carrots to pot.  Don’t add the cabbage just yet.  Shut the lid again and lock everything. Program the cook time for 10-minutes this time and press START.

When that cycle is complete, release the pressure again and open the lid.  Add the cabbage to the top of everything. Shut the lid but don’t turn anything on.  Just let the Keep Warm and leftover heat cook and soften the cabbage.  This way, it’ll still retain most of its color instead of turning into a brownish mess.  Wait about 2-3 minutes and everything should be ready to go.
Remove the corn beef onto a platter to slice and serve with the veggies on the side.  OR you can also serve thin slices of the beef on rye bread with cheese and mustard with a little cabbage.  You can’t beat a good Corned Beef Sandwich!

**As a side note and completely optional, if you like my blog, I’d really appreciate it if you’d help me out by clicking on the few ads I have now on the site.  It’s completely safe and no spam or malware, and totally free as well.  But every click a reader makes, will earn me some extra $ to fund this blog.  All you have to do is click on an ad you find interesting, and that’s it.  Thanks!!!

 

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29 Comments

  1. Amina Khairallah on the 12. Mar, 2011 remarked #

    Yup you have done it again! Your pictures have me drooling. This looks like an easy dish to make. Did I mention that you have me drooling? Can’t wait to make this recipe :)

  2. Nicole@HeatOvenTo350 on the 13. Mar, 2011 remarked #

    Thanks for sharing this! I just made corned beef this week in a pot and as I was waiting for hours for it to finish I thought, “There has to be a way to cook this faster in a pressure cooker!” Thanks for explaining how to do it!

  3. jan on the 17. Mar, 2011 remarked #

    Okay, so your beautiful photography inspired me. I ordered a pressure cooker from Amazon on Monday, it arrived on Tuesday, and I made this today! Yummy! Now I look forward to reading what other yumminess you describe on your blog. Thanks again…this was so much easier, neater, less hectic, etc., than the traditional stovetop.

  4. Teresa R on the 19. Mar, 2011 remarked #

    Thank you so much for this recipe!!! I was cooking for 7 people so I just put in more of all including 2 small briskets and timed it for 1 hour first then went by your times. It came out absolutely wonderful!!! The corned beef was tender and everything was perfectly cooked!! Can’t wait to cook more with it!!!

  5. Ronda Schottelius on the 23. Sep, 2011 remarked #

    Just wanted to say thank you so much… My husband bought me an electric pressure cooker at a discount store and it came with no accessories or instruction/recipe book. As I live in rural Australia, asking for or looking for things like trivets or pressure cook books is nigh impossible. I stumbled across your website by accident and am so glad I did. You have taken the mystique out of this alien object sitting in my kitchen and given it a purpose. You may not be aware but electricity costs in Australia have risen over 300% in the last two years, so the idea of cooking more, but cooking it for less time is a bonus many Australian are embracing. Again…. a HUGE thank you.

  6. james on the 21. Oct, 2011 remarked #

    sounds like you know your way around the pressure cooker. i have confidence.

  7. MODell on the 05. Jan, 2012 remarked #

    My husband is a huge fan of corned beef but I thoroughly despise the stuff! I cooked just the meat for him and sliced it up for sammies, totally made his day, thanks!

  8. E House on the 21. Jan, 2012 remarked #

    Lovely recipe! One thing has me confused, though–my pressure cooker has both a high and a low pressure cooking setting. Any suggestions on which is the correct setting to use for this recipe?

    • Patty on the 21. Jan, 2012 remarked #

      What is the PSI for the low and high? My machine operates at a 12 PSI. So whichever is closest.

  9. Nancy Davis on the 12. Mar, 2012 remarked #

    Just found your site…so helpful….love all of the pictures and baby steps…..do you have a cookbook? Made my first pressure cooker recipe …your corned beef and cabbage. It was my first attemp at pressure cooking and it was awesome!

  10. Cecilia on the 22. Mar, 2012 remarked #

    I too, just found your site. I made the Corned Beef and Cabbage in my pressure cooker. So fantastic. Wonderful recipe.
    Thank you so very much. I just used water. (not beer). This is a KEEPER RECIPE!!!

  11. vinny on the 19. May, 2012 remarked #

    Your recipe says to use cured corned beef, however, I noticed the TJ’s corned beef you pictured is uncured.. Does it matter?

    • Patty on the 25. May, 2012 remarked #

      No, it doesn’t matter.

  12. Aggie on the 17. Mar, 2013 remarked #

    Do y;ou have any suggestion when using the stove top pressure cooker? This is what I have

  13. Aggie on the 17. Mar, 2013 remarked #

    Do you have any suggestion when using the stove top pressure cooker? This is what I have

  14. Aggie on the 17. Mar, 2013 remarked #

    I have a stove top Pressure cooker are there different setting and instructions when using it?

  15. Carrie Fiebka on the 17. Mar, 2013 remarked #

    did you rinse the brisket? I see you added the juices from the package, but I don’t want it to be too salty

    • Kate on the 18. Mar, 2013 remarked #

      I rinsed mine. It came out perfect!

  16. kate on the 17. Mar, 2013 remarked #

    I purchased my electric pressure cooker in November, figuring I could use it during the holidays in December. I have no cookbook, so I rely on online recipes.

    OMG!!!! This came out SO good. Probably the best, most tender corned beef I have ever made. Trust me, there will be no leftovers for sandwiches tomorrow.

    Thanks for this site, and do you have a recipe for chicken and dumplings?

    Also, how have I lived this long without my pressure cooker? :)

  17. juju on the 28. May, 2013 remarked #

    what can I use instead of beer?

    • patee333 on the 07. Jun, 2013 remarked #

      Perhaps apple cider?

  18. Robyn Plantz on the 23. Sep, 2013 remarked #

    I made this today and used water instead of beer. It turned out wonderful! I’m so excited with my new electric pressure cooker. Thank you for the recipe ideas.

  19. Wayne on the 15. Oct, 2013 remarked #

    If I cut the cabbage into quarters how should I cook that?

    • Ron on the 08. Mar, 2014 remarked #

      I just did that and cooked it under pressure for three additional minute. Turned out great!

  20. Ron on the 08. Mar, 2014 remarked #

    As advertised – Super good! I did have to pressure the cabbage for three minutes but that was because I cut it in small wedges i9nstead of shreds. Next I’ll try the cheesecake…….

  21. Mike on the 11. Mar, 2014 remarked #

    RUINED!!

    Left cabbage in chunks and did your 3 mins on “Hold”.
    Didn’t cook or get soft..tried to pressure cook a few minutes and potatoes turned to mush.
    It was tasty thou.

  22. Linda on the 18. Mar, 2014 remarked #

    Cooked this last night for St. Patricks Day! It was awesome. I did pressure cook my cabbage about 10 min because I like it cooked a little more. I really want to cook this again!

  23. Kate on the 20. Mar, 2014 remarked #

    Once again, it came out great!

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