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Craving corned beef but dreading hours of cooking? Let me share my go-to pressure cooker method that'll have you savoring tender, flavorful meat in no time. This recipe transforms tough brisket into melt-in-your-mouth deliciousness, paired perfectly with hearty vegetables. I've perfected this dish over years of St. Patrick's Day celebrations, family dinners alongside friends who can't resist coming back for seconds. Trust me, once you try this foolproof technique, you'll never return to traditional methods. Ready to revolutionize your corned beef and cabbage game?
Ingredients for Corned Beef and Cabbage in a Pressure Cooker
- Corned beef brisket: Tender, flavorful cut of meat that is the star of the dish, providing richness and savory taste to the meal.
- Onion: Adds depth of flavor and sweetness to the dish, complementing the savory corned beef and vegetables.
- Garlic: Infuses a delicious aroma and taste into the dish, enhancing the overall flavor profile of the corned beef.
- Black peppercorns: Brings a subtle heat and earthy flavor to the dish, balancing the richness of the corned beef.
- Water: Essential for cooking the corned beef brisket and vegetables in the pressure cooker, creating a flavorful broth.
- Cabbage: Adds freshness and texture to the dish, absorbing the flavors of the corned beef and spices during cooking.
- Carrots: Provide natural sweetness and vibrant color to the dish, adding a pop of freshness to the hearty meal.
- Potatoes: Offer a comforting and filling element to the dish, absorbing the flavors of the corned beef and vegetables.
Read more: Pressure Cooker Corned Beef Recipe
Essential Tools for Making This Delicious Dish
- Pressure cooker: Essential for cooking the corned beef brisket quickly and tenderizing it perfectly.
- Knife: Needed for cutting the vegetables and slicing the corned beef before serving.
Pressure Cooker Corned Beef & Cabbage Recipe
Equipment
- Pressure Cooker
Ingredients:
Main Ingredients
- 3 lb corned beef brisket
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 tablespoon whole black peppercorns
- 3 cups water
- 1 head cabbage, cut into wedges
- 6 carrots, peeled and cut into chunks
- 6 potatoes, peeled and halved
Instructions:
- Place the corned beef brisket in the pressure cooker.
- Add the onion, garlic, peppercorns, and water.
- Close the pressure cooker and cook on high pressure for 60 minutes.
- Release the pressure naturally for 10 minutes, then quick release.
- Add the cabbage, carrots, and potatoes to the pressure cooker.
- Close the pressure cooker and cook on high pressure for an additional 10 minutes.
- Release the pressure naturally for 5 minutes, then quick release.
- Slice the corned beef against the grain and serve with the vegetables.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Corned Beef & Cabbage Recipe
Prep and Storage Tips for Corned Beef and Cabbage
Make Ahead Instructions
- Cook the corned beef and vegetables as directed in the recipe.
- Let the dish cool completely.
- Store the corned beef and vegetables in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the corned beef and vegetables as directed in the recipe.
- Allow the dish to cool completely.
- Place the corned beef and vegetables in a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw in the refrigerator before reheating.
Cooking the corned beef in a pressure cooker can help tenderize the meat faster than traditional methods, making it a time-saving option for a flavorful meal.
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