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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
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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!!!
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 🙂
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!
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.
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!!!
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.
sounds like you know your way around the pressure cooker. i have confidence.
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!
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?
What is the PSI for the low and high? My machine operates at a 12 PSI. So whichever is closest.
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!
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!!!
Your recipe says to use cured corned beef, however, I noticed the TJ’s corned beef you pictured is uncured.. Does it matter?
No, it doesn’t matter.
[…] Pressure Cooker Corned Beef | Peggy Under Pressure […]
Do y;ou have any suggestion when using the stove top pressure cooker? This is what I have
Do you have any suggestion when using the stove top pressure cooker? This is what I have
I have a stove top Pressure cooker are there different setting and instructions when using it?
did you rinse the brisket? I see you added the juices from the package, but I don’t want it to be too salty
I rinsed mine. It came out perfect!
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? 🙂
)I just got mine. Put in à corn beef. Came out tuff, what did I do wrong? Help.
Thank u
How many pounds was the corn beef and how long did you cook it for?
what can I use instead of beer?
Perhaps apple cider?
Beef broth works great instead of beer.
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.
If I cut the cabbage into quarters how should I cook that?
I just did that and cooked it under pressure for three additional minute. Turned out great!
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…….
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.
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!
Once again, it came out great!
This was my first pressure cooker meal, I was scared to death of the cooker, since I have never used one before. I bought an electric one this morning, stopped at the store and bought ingredients and started cooking. By the time I headed out for work at 2 this afternoon, it was done! My hubby loved it. Thanks!
There are so many things to make, you will love it. Your electric pressure cooker will be your new best friend!
Yesterday I cooked a half a bag if garbanzo beans and made hummus. I had enough for an extra bowl of beans. They are delicious lightly salted, refrigerated, and eat by the handful.
I am looking forward to cooking this tonight! For future reference, should the beer be at room temperature or cold?
Room temp is best.
Yup, room temp.
I have this brewing as we speak! First recipe in the new EPC. I put it in for 45 min as stated. When I opened it to put the carrots and potatoes in, the meat seemed very tough and would not come apart at all. I hope the extra time for the potatoes and carrots will do the trick….
Delicious!! I just got an electric pressure cooker for Christmas and we wanted to make corned beef. I found your recipe here and I’m so thankful! Yummy!
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!
ok.. so i’m 85, like to cook, ann a bit leary of different cookers. bought one o oa dare for corned beef. two words totally cool. came out -perfect,tender, full of moistness and perfect clear juices. how about a recipe for whole chicken??? or better yet…a cook bo0k a cold sandwich and a colder GUINESS for lunch
Sounds de-lish! I’m going to make it for St. Paddy’s Day on Tuesday. First time using my Pressure Cooker, too.
Just a note, it appears you’ve cut the beef in the wrong direction. It should be cut “against” the grain; not with it. MUCH softer that way. 🙂
St. Patricks Day 2015, cooking it for dinner tonight. Very Excited!!
photo shows sliced with the grain, you want to slice against the grain for the most tender corned beef. If the meat looks stringy turn it 90 degrees. With a flat cut once u get it against the grain you’re good to go, with a point cut you may have to turn again as u slice down the brisket.
I was so excited to find your recipe for corned beef and cabbage. I live at high altitude. I added 5% more time and it did not get done. I cooked 10 min more, still not done. After 10 more min. it appeared done, but was not really tender. After reading all of the comments, I am wondering what went wrong when everyone else seemed to have success. I did the trick with the cabbage and left it in the cooker for the 3 min. Didn’t cook much so I cooked it 1 min. in the liquid but by itself. It was delicious. The cut of meat I bought was the tip. Was that the problem? Very disappointed. Thanks, Jean
Instructions for my electric pressure cooker is 24 min per lb. I liked this recioe but used the longer time, came out to 102 mins for 4.25 corned beef which was a lot more than the 45 mins in these instructions corned beef came out very tender, had to chill a bit to slice
I agree that the cooking time is not long enough. I prefer my corned beef very tender. I usually cook the corned beef for approximately 75 minutes.
I have had my electric pressure cooker for a couple years. I love it for soups/stews, roast beef, pulled pork, shredded beef burritos, chicken and noodles etc. But, I went online today for a corned beef recipe and found this one. I got a point on sale for 70% off. I have this is my cooker now…. I went with 90 minutes to start. I will let you know how it turns out! Thank you Peggy! 😀
OH I forgot to mention, I didn’t have any Guinness. All I had was Paulaner, original Munchner Hell. Brought directly from Germany from a dear friend!
Have you ever done cabbage rolls in the PC? Would love a recipe if so!
I just made this tonight in my Power Pressure Cooker XL and it was AWESOME!!! I’d made corned beef and cabbage on St. Patrick’s the old fashioned way (boiled on the stove) and it came out great, but both my husband and I agree that this came out even better, and in only a fraction of the time. The 3.4 lb. corned beef was perfectly cooked and the vegetables were more flavorful than they were by boiling. I cooked on low power for 45 minutes, added the potatoes and carrots and turned it back on for 10 minutes (after the initial pressure-reaching phase). Then I took the beef out to rest, added shredded cabbage and turned back on for 2 minutes. Perfect! Thank you so much for the recipe!
I read the corn beef n cabbage. I am getting a ressure cooker Christmas I can’t wait to yry this recipe. Thank you.
Dianne
We made it last year and this year- it was great!!! Everyone loved it!!! Thank u so much for sharing this recipe! Only one change- we rinsed corned beef but we add all seasoning that came with a pack.
Just got home with my new electric pressure cooker. Cannot wait to try the corned beef and cabbage recipe tomorrow! I will let you know how it goes. Wish me luck!
Want to make this tomorrow – still a newbie to my Power Pressure Cooker XL – not sure what setting – “meat” “low” any advise – have a 6 lbs so will adjust time to 90 mins – do you think that would be ok?
Just do 60min for 6lbs. Then add on time if necessary.
I have a 8 quart Elite pressure cooker and have 8-9 lbs of briskets that I’m making for sandwiches only… no veggies this time.
Should I triple the time and go with 135 minutes/2.5 hours?
Followed the 3 lb / 45 minute recipe shown a few weeks ago and it seemed a bit dry.
No, don’t triple the time. Try 1.5 hours first, then if it’s too dry or tough, add more time in 15min increments.
We made this for dinner tonight and it was amazing! Thanks for sharing the recipe! It will be used again!
I have been cooking corned beef for years, and even with an Irish mother, this is the best recipe I have had yet!
Just want to tell you how much I LOVE your website. I bought a used electric pressure cooker and LOVE it. Then I found your site and the cooking hasn’t stopped. I must stay that I am a little scared cooking without a recipe for a pressure cooker so I come here. I have so much fun cooking your recipes.
Thank you.
I’m so glad. Thank you.
It’s 45 minutes under pressure? Then 10 after potatoes and carrots added? This looks great!
reading all the comments on corn beef….. not one says it has to be thawed before coking….can you cook it frozen??
Technically, you can. But it’s best not to. Best to thaw it first.
I have been looking for the best way to cook corn beef and how long to cook it, in my electric power cooker. Thanks for this recipe. It is the best!! love your site…
Made this once again, and once again it was terrific!
Using our new Power Cooker Plus, My wife and I fixed this Corn Beef & Cabbage recipe according the to directions; the corn beef was very tough. We will not use this recipe again! Very disappointed.
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