Instant Pot Corned Beef and Cabbage
Instant Pot Corned Beef and Cabbage is sure to be the shining star of your St. Patrick’s Day menu. Your pressure cooker or Instant Pot is the easiest and fastest way to make tender and juicy corned beef and cabbage.
This easy Corned Beef and Cabbage recipe is about to turn everything you thought you knew about corned beef on its head.
First of all, this Instant Pot recipe is fast! While slow-cooked corned beef has to cook all day, this pressure cooker corned beef cook time is 90 minutes. And the best part is that most of the time is totally hands-off, thanks to your pressure cooker!
☘️ Get ready to embrace this wonderful classic Irish meal just in time to celebrate St. Patrick’s Day. ☘️
This recipe can be paired with Creamy Instant Pot Mashed Potatoes, and Pressure Cooker Nutella Rolo Cheesecake for dessert
Update: Since first posting this recipe years ago, I’ve made this dish countless times. We’ve updated this post to answer common reader questions about making corned beef and cabbage and a video so you can see for yourself how easy it really is. Enjoy!
What Is Corned Beef?
Let’s start with the basics: what exactly is corned beef? No, it doesn’t have anything to do with corn. Rather, corned beef is a brisket cured with salt to make it into corned beef.
(“Corn” refers to the large “corns” of rock salt traditionally used to cure the meat. This curing process keeps the meat perfectly moist and gives it a signature pink color.)
Growing up, I avoided corned beef altogether—for some reason, I was expecting rubbery canned meats, rather than the tender and juicy brisket it actually is.
Even my picky eater daughter was shocked by how flavorful and delicious this Instant Pot Corned Beef turned out!
How to Choose the Right Cut of Meat?
For this Instant Pot Corned Beef and Cabbage recipe, look for flat cut corned beef brisket. This is usually a fairly uniform, flat piece of meat that will cook more evenly than point cut brisket.
Flat cut brisket also makes a nicer presentation than point cut brisket. Plus, the layer of fat on the bottom of the cut melts in the pressure cooker to create silky and flavorful juices for this dish.
💡 For best results, start with meat that’s a uniform thickness. This ensures that your meat will cook fully and evenly in the pressure cooker.
If you end up with a portion of meat that’s too large for your pressure cooker, simply slice the brisket in half or smaller pieces and arrange it as best you can inside the bowl. Don’t squish the meat inside.
How to Make Corned Beef and Cabbage in ANY Brand of Electric Pressure Cooker
This Corned Beef and Cabbage recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
- Start by rinsing your cut of beef in cold water. This removes any excess salt from curing.
- Next, combine the seasoning, onion, and garlic in your pressure cooking pot. Arrange the meat on the wire rack above the aromatics. (Note: the rack is not necessary, but it makes removing the meat a bit easier.)
- Then pour in a quart of beef broth. The broth should come at least halfway up the sides of the meat in your pot.
- Now, simply seal the lid and cook on High Pressure for 90 minutes. After a 10 minute natural pressure release, you can switch the lever to do a quick release. When you remove the lid, be prepared for a fantastic release of delicious smelling steam.
- Carefully transfer the meat to a resting area while you cook the potatoes, carrots and cabbage. The veggies have a 3 minutes cook time in the pressure cooker, so you won’t have too wait long.
If you are just getting Started with your Instant Pot / Pressure Cooker, check out our Getting Started Guide here and we have easy recipes for beginners.
It’s important to cook the vegetables after the meat is finished because 90 minutes in a pressure cooker will turn your delicate potatoes and carrots to total mush.
By separating into two different pressure cook times, we get to use the flavorful cooking liquid from the beef to cook the veggies, which take on all of that tasty flavor without getting overcooked.
Do I Use the Corned Beef Seasoning Packet?
The key is to use the seasoning packet that may come with your cut of brisket.
If your brisket didn’t come with a spice packet, choose a flavorful blend of pickling spices. McCormick makes a great all-around pickling spice blend that you can find at most grocery stores.
Or you can make your own seasoning with this recipe. You may already have all of the spices on hand!
How To Serve Instant Pot Corned Beef and Cabbage
Now for the best part! Let the meat rest, then serve your stunning Pressure Cooker Corned Beef and Cabbage.
To cut the meat, slice across the grain by positioning your knife perpendicular to the natural grain you can see in the muscle of the brisket.
Gingerly slice thin cuts of corned beef. Serve them alongside the tender and flavorful potatoes, carrots, and cabbage for a hearty, yet so easy, Irish meal.
☘️ This meal completes itself as a wonderful St. Patrick’s Day dinner. Serve it with a side of Irish Soda Bread and pour yourself and your guests a glass of Guinness to get in full spirit! ☘️
Try one of these delightful St. Patrick’s Day desserts:
☘️ St. Patrick’s Day Rice Krispies Treats make a fun, quick, green-and-white dessert.
☘️ For something a little more decadent, try these adorable Boston Cream Cupcakes.
☘️ Or, for a cooler dessert option, make this two-ingredient Mint Chocolate Chip Ice Cream Pie.
How to Store & Use Leftover Corned Beef and Cabbage
If this recipe makes a little too much corned beef and cabbage for your needs, you’re in luck. Corned beef makes delicious leftovers!
Store the corned beef and cabbage in an airtight container in the fridge for 3 to 4 days.
For an awesome breakfast, you can also use leftover corned beef to replace some of the sausage and ham in our Instant Pot Meat Lover’s Quiche.
Or, try one of these fantastic corned beef recipes:
- Corned Beef Sliders from That Skinny Chick Can Bake
- Instant Pot Reuben Frittata from Tidbits-Marci
- Corned Beef Hash from Spend with Pennies
Do you LOVE this recipe?
Leave us a review below to tell us why!
Pressure Cooker / Instant Pot Corned Beef and Cabbage
Pressure Cooker / Instant Pot Corned Beef and Cabbage is an easy St. Patrick’s Day dinner that features tender and juicy corned beef brisket finished with cabbage, carrots, and potatoes.
Ingredients
- 3 pound flat cut corned beef brisket with seasoning packet
- 4 cups of beef broth
- 1 large onion, quartered
- 8 cloves of garlic
- 6 medium red potatoes, quartered
- 3 large carrots, cut into 2-inch pieces
- 1 small cabbage, cut into 6 wedges
Instructions
- Rinse the corned beef under cold water to remove excess salt and gel.
- Combine the seasoning packet, onion, and garlic in the pressure cooking pot. Put a metal rack in the bottom of the pressure cooking pot, place corned beef on the rack. and pour the beef stock on top.
- Lock the lid in place. Select High Pressure and 90 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove the cooked corned beef from the pressure cooking pot to a platter or cutting board. Slice meat across the grain and cover with aluminum foil until ready to serve. Remove the rack from the cooking pot.
- Add the potatoes, carrots, and cabbage to the broth in the cooking pot. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid.
- Check the potatoes with a fork. If you would like them cooked more tender, select Sauté and simmer, stirring occasionally, until they reach your desired tenderness.
- Remove the carrots, cabbage, and potatoes from the pressure cooking pot to the serving platter.
- If desired, strain the juices remaining in the pot, skim off the fat, and transfer to a gravy boat or bowl to ladle on top of the meat.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 415Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 739mgCarbohydrates: 41gFiber: 6gSugar: 5gProtein: 29g
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Other Beef Recipes You May Enjoy:
- BBQ Bacon Meatloaf
- Smokey Beef Brisket In the Pressure Cooker
- Pressure Cooker Sweet BBQ Meatballs
- Instant Pot Beef Chili
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- All our Beef Recipes
Excellent recipe! I cooked a 2.5 lb corned beef brisket in my 8qt Ninja Foodi. The ingredients and timing were perfect. I may add Guinness to the beef broth next time. My husband and I love corned beef. Usually I cook it in my slow cooker. This recipe was easy and the meat was melt in your mouth tender. Thank you!!
Thanks Erin! A little Guinness would be a great addition.
Great technique. I had a 4lb corn beef brisket flat and the only thing I changed was a longer natural release, about 20 mins. Came out great, tender but not fall apart. Carrots and potatoes were tender but next time I’ll roast them separately for added flavor. Make sure you buy a corn beef BRISKET. Costco had a cooler full of corn beef but when you actually read the label it was top round. Huge difference. Guy in the meat dept said they couldn’t get brisket but other stores like Wegmans and Harris Teeter had plenty.
Thanks Willy – good tips! Glad you liked the recipe.
This turned out fabulous! I was concerned because my meat was 4.78lb large! It just fit in my 6qt IP. It’s whatever Costco had and it said round cut. I figured out “round” must be the same as “flat” cut because it was consistent in thickness. Anyhow I cooked it for the same 90 minutes. **** However I did let it fully release on it’s own.**** I figured the larger size would benefit from the full natural release. Then I let it rest another 30 minutes. I cut it from the middle to check and almost put it back, as it felt a bit resistant and firm. but it still cut and chewed beautifully. So I think while maybe another 2 minutes might have made it a slight bit more tender, it was darn near perfect. I write this as I enjoy the leftovers, which is why I wanted the big one. lol The 90 minutes seem to be universal for anything like this. I’m guessing it’s going to take longer to get to pressure and that’s where it makes it possible for one one time regardless of size (within reason). I think if it had been a 5 pounder it would have benefited from a few additional minutes. I still overcooked my cabbage and potatoes… womp womp… lol
So great to hear it was fabulous! Thanks for sharing your experience Andrea. It’s really helpful to others.
Andrea, saw your post after posting mine. I had the same experience at Costco. Next time find a corn beef brisket, makes a huge difference. Cheers.
I have a 2 lb corned beef brisket, how long should i cook that for?
I’d try 60 minutes and see if it’s as tender as you’d like.
I’ve made this recipe for years send its the only one i use. However, I add atleast 1C of Guiness and the rest beef broth to equal my 4C of liquid. I always get so many compliments. Thank you for being my go to recipe!
Thanks Karen! Sounds like a great addition.
I have two flat cut corned beef briskets. One is 3.2 lbs the other 3.7 lbs. I have a 6 quart instant pot. Can I cook them together and how long and how much liquid?
Hi Marie – you should be able to cook them together in your 6 quart. Just don’t stack them like a thicker piece of meat and your cook time should be the same. You may not be able to add as much liquid. Just add liquid to the max fill line after you put the meat in – it’s okay if the meat is a little higher than the max fill line.
Hi! I will definitely be using this recipe on Thursday (St Patrick’s Day). I bought a larger corned beef it is 4.33 lbs. how long should I cook it? It’s between 1.75 to 2 inches thick. Thanks in advance.
Hi Michelle – since it’s about the same thickness, I would use the same cook time and then after the NPR see if it is as tender as you’d like. If it isn’t give it another 5 to 10 minutes of cook time with a second natural pressure release before cooking the veggies. Just give yourself extra time.
Hi Barbara – going to piggy back on this question with an added question.
Same size as above – have a 6qt. The Corned Beef I have is a point cut.
Is 90 minutes still good? Really need this to come out tender for my very Irish husband! Lol
Hi Liz – a point cut is a little bit more fatty, but if it isn’t much thicker than pictured, the cook time should be the same. Just leave yourself plenty of time and if it isn’t as tender as you’d like, pressure cook it a little longer with a second NPR.
How does this recipe for cooking time change if you are NOT using an Instant Pot but instead a more traditional stainless steel pressure cooker pot? I see some recommendation for 45 minutes a pound for my 2.5 pound beef in a traditional pot…resulting in longer cook time than the 90 minutes mentioned for the Instant Pot pressure cooker for a 3 pound beef. I do not want to undercook/overcook it. THANKS in advance….
Hi Jon – a stovetop pressure cooker usually cooks faster than electric pressure cookers (higher psi), so you’d want to reduce your cook time by about 10% and probably even a little bit more for a smaller corned beef. I’d try 75 minutes with at least a 10-minute natural pressure release. If it’s not as tender as you’d like after 75 minutes, you can cook it a little longer with a second npr. Enjoy!
Has anyone every used brussel sprouts instead of cabbage? I want to try them instead
To cover, or not cover, with liquid? I have gotten really mixed results when I only cover half the meat with liquid. The meat tends to cook unevenly with the top out of liquid a bit dryer, “”but”” with the fat connective tissues rendered better on the top half. I have never cooked one on a rack, rather over onions to keep it off the bottom. So my question, do people get better even cooking completely covered in liquid (usually 6 cups for me) whereas the meat is braised, or do they get better cooking if the meat is on a rack and steamed (liquid right up to the bottom of the meat). I just trimmed down an 18 lb brisket to a clean 9 lb piece of meat. Planning to split the flat/point into 4/5 lb cuts. Making for Christmas and cannot decide whether to cover entirely or go with 4 cups that usually only covers half the meat.
Hi Rob – are you using a 6 quart or an 8 quart? If you’re using a 6 quart, I wouldn’t recommend 6 cups with that much meat. You’ve got to have enough room to build pressure.
If you cannot purchase the brisket already corned, what are your options?
Hi Denise – if you want to corn it, here’s a recipe https://www.simplyrecipes.com/recipes/home_cured_corned_beef/ but it takes several days. Or, you could cook it like this https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/ if you don’t want to corn it.
I have a 5.79 lb corned beef brisket. How long should I pressure cook it?
How thick is it, if it’s just longer and wider, then use the same cook time. If it’s substantially thicker than the picture, I’d add an additional 30 minutes and see if it’s as tender as you’d like.
Found this Corned Beef Kit with seasoning on sale. Never cook this meat!! Saw lady picked this meat … they were on sale 50 % off. For $3.50 … for 3 lbs … couldn’t go wrong. So, I asked her, how do you cook it? She boils it … and that’s what I was going to do. But her friend used Instant Pot and came out great.
So … i looked on Pinterest for recipe .. and I found yours .
I followed recipe … used 4 cups Chicken Broth and added 1 1/2 onion and 10 garlic … rack … meat and seasoning. 90 min as you recommended. Removed Meat … add Vegetables … 4 carrots, potatoes and lots cabbage and seasoned the broth with Himalayan salt and Pepper … for 4 min …
Wow … I had Brown rice with this Dish … My husband and the Potatoes …. Delicious, tender , Tasty, Satisfying … Excellent Meal. And so Easy to cook …. Thank you for sharing. Oh yes … 1 more meal for us in few days and an extra little meal for our Older Friend
Excdelent Meal
If there’s more in the Store … I’m picking up 2 pkg !!!
Glad it was a big hit your first time trying corned beef. Thanks for sharing your changes.
This is my second corned beef in a week in the instant pot. Why are they coming out tough?? 🙁
Hi Kristen – the general rule with pressure cooking is if the meat is tough it needs more cook time. If it’s dry it’s overcooked. If you bought a point cut instead of a flat cut, it may need more time because the point is a tougher cut generally. Also if the corned beef is thicker than normal, it will need a longer cook time.
Probably a dumb question but how do you tell the difference between a dry corned beef and a tough one?
If the corned beef is tough it’s hard to chewy, it doesn’t cut easily. If it’s dry it has lost its juiciness.
Followed your directions almost exactly. I added all spice and bay leaves. The meat was excellent and we are having Rubin sandwiches for lunch. I had to cook the veggies slightly longer. Five minutes for the potatoes and carrots and eight minutes for the cabbage. Otherwise perfection/ Thanks!
Gotta love a good Rubin with the leftovers! So glad you enjoyed the recipe. Thanks Mary!
I have 2 point cut briskets. Hiw long should I cook them? 2.96 and 2.80 lbs
I would still cook them for 90 minutes.
Thank you so much. Happy St. Patrick’s day
Hi, I’ve always boiled twice ( bring to boil, change water, then cook) in order to remove excess salt, I don’t know if I’ll be happy or sad to learn simply rinsing it first is just as good.
Let me know what you think. Enjoy!
I can’t say I agree with this recipe. I just prepared a corned beef dinner for my family(8 people)….in my 6 qt. Ultra instant pot. I added barely a cup of water to the pot, and 2- 4+lb. corned beef briskets(with the flavor packets). I cooked them at high pressure for 70 minutes….and had to do a controlled release, because, when I opened the lid, the liquid was almost to the top… I set them to rest., and removed over a ½ gal. liquid…cooked the vegetables for 5 minutes. The meat sliced perfectly, and it served 8 normal portions, with very little leftover.
My family loved it. How in the world would a 3 lb. brisket serve 6 people?
Hi Marie – you definitely don’t want to quick release it. That’s why I used a 10 minute natural pressure release before releasing the remaining pressure. You could also do a longer npr if needed. A typical serving is 1/2 lb. of meat but if you know your family will eat more, you should definitely cook more. Glad they enjoyed the corned beef.
Thank you for the reply, but, you missed my point. I think you needed to share more information…4 cups of broth is way too much to add for pressure cooking an already moisture-laiden roast…I had over a ½ gallon of liquid after cooking, and I
only added about a cup to start… and the (novice) cooks out there need to be aware that a 3 # brisket shrinks to half it’s size after cooking, and need to plan accordingly, to have enough portions to serve per person. Other than that, you shared a nice guide for people who have never done this Irish dinner!
Two slices of corned beef are plenty for me, and the corned beef pictured has 13 slices, but I did update the recipe card to indicate 4 – 6 servings based on your feedback. As for the liquid, we’ll just have to agree to disagree. I like the brisket cooked in more liquid so it’s braised instead of steamed. Of course with two briskets cooking in a 6 quart you’ll need a lot less liquid to braise it. For a true test, you’d have to cook two 3 lb. briskets in two pressure cookers at the same time; one cooked as directed in my recipe (which gets great reviews) and the other cooked with less water and see which you prefer. Jenn and I often say there isn’t one right way to pressure cook. People have to use the method/recipe they prefer.
Do the veggies need to go in in a certain order? Thanks!
Just tuck the potatoes and carrots in around the cabbage so it all fits in.
I have 2 corned beef flat cut briskets, each about 2.8 pounds. I have a Power Pressure Cooker XL so how much time should I set on the pressure cooker to cook both of these at the same time ??? Thanks !!!
Hi Kenneth – if they’re about the same thickness as the one pictured in the recipe, I would use the same cook time. Just remember not to stack them when you’re cooking them or they’ll cook like a thicker piece of meat. You want them side by side as much as possible.
Enjoy!
Put it in the oven for a little while when I took it out of the Instant pot, that gave it a little nicer color.
It was tender and delicious.
Thanks Doloris – glad it was a hit! Browning meats after pressure cooking is a great idea.
This was terrific. Will never make it another way. Thank you!
That’s great – thanks Pamela!
The key to good corned beef is to use some crushed juniper berries. Juniper is what gives gin its distinctive flavor.
fat side up or down?
Fat side up 🙂
The timing was good and everything cooked well. However, this is the first time I have ever rinsed the corned beef as directed in this recipe and I was very disappointed in the flavor of the dish. In the past, I have always included the juices that are with the meat, also. Next time, I’ll follow the recipe but not rinse the meat and will include the juices that come in the package with the corned beef.
This was great. Definitely a keeper. In New Zealand corned beef doesn’t come with a seasoning packet so l went old school traditional and added a clove studded, peeled brown onion, about a dessertspoon of peppercorns and 2 crushed bay leaves. Was supposed to add a dessertspoon of brown sugar and a dash of vinegar too, but l forgot. Flavour wise it didn’t seem to matter. When l removed the meat and added the vegetables I also removed about 3 cups of the cooking brine and housemate used it with flour and butter to make an excellent mustard sauce. For our veg l cut a couple of large carrots and some celery in thirds, added some wedges of cabbage and a couple of potatoes. Timings for almost everything were perfect but, potatoes were VERY VERY slightly underdone. Shall choose them ever so slightly smaller next time. Although, in all honesty, by the time we had dished up our meal they were fine.
Thanks for sharing your recipe.
Thanks for the rave review Niki! Sounds like a great way to change it up.
Oh gosh. I FORGOT to rinse mine once and it was so salty we could barely choke it down. You must like really salty food.
This didn’t work. Nothing was cooked within the times given ): really a bummer since this is one of my favorite meals
Hi Sarah – I’ve made this many times and it gets rave reviews, so it makes me wonder if your pressure cooker came to pressure properly? How big was your corned beef? Dod you live at altitude?
Barbara – I DO live at altitude! What adjustments do I need to make? I am making this tomorrow! Thanks for a great recipe. We’re looking so forward to it.
Hi MaryLee – you’ll add 5% to the time for every 1,000 feet above 2,000. So an extra 10% cook time if you’re at 4,000 feet, etc. Enjoy!
It came out perfectly! I increased the time as you said. The meat was so tender and delicious. The potatoes, cabbage and carrots had such great flavor, too, which surprised me given the short cooking time. A new tradition is born! Thank you!
That’s great! Glad it was a hit. Thanks for the follow-up.
Hi, I was just browsing to find a recipe for this evening, and this looks perfect! I would like to add extra carrots and some turnip with the veggies. I am new to Instant Pot, and I was wondering if I need to up the cooking time if I add extra veggies? Thank you in advance.
Thanks Christine! No, as long as they’re cut about the same size as the potatoes your cook time will be the same. Time in the pressure cooker is generally not based on volume but the thickness of the food you’re cooking. A whole potato will take longer than diced potatoes for example. The pressure cooker will take longer to come to pressure with more veggies, so in some cases you actually reduce the cook time when cooking more. Enjoy!
I have a 5 lb corned beef and a 10 qt pressure cooker (so no problem with space). How long should it cook?
Hi Claire – how thick is it? Is it twice as thick as shown or is it just longer and wider? If it’s just longer and wider, you won’t increase the cook time. If it’s thicker, then increase it by about 10 minutes, and see if it’s as tender as you’d like.
It is 3″ at the thickest part (point cut)
I would cook it 1 hour and 40 minutes then, do a npr for 10 minutes and then see if it’s as tender as you’d like.
If I am doing the same thing with 3”thick corned beef 5 lbs, should all vegetables broth and seasonings be doubled?
Hi Terry – No, I wouldn’t increase the broth and seasonings. Increase the vegetables for the number of people you’re serving.
This was just the information i was looking for. I made this recipe last year for St. Patrick’s day for a group of RVers and everyone loved it. We are planning it again for this year and I needed a refresher regarding size vs. cook time. Thanks very much!
It’s a perfect meal for a group. Enjoy!
I have 2 3.7 lbs corn beef I’m cooking today can I cook them together? And for how long
Hi Lisa – if they fit in your pressure cooker without pressing together like a thicker piece of meat, you can cook them together for 90 minutes.
My 99 year old great grandmother loved it! She’s usually a picky eater but ate every bite! Thank you so much!
How fun – thanks Sam!
When I take the corned beef out and then put the veggies in, it takes a long time to get to pressure. How long should it take?
It depends on how many vegetables you use, how much liquid is in the pot and whether it is an 8 quart or a 6 quart, but it will probably take about 5 minutes.
Great recipe, we are not Corned beef lovers but this recipe would make you one. Our dinner was delicious and will use this recipe again. Thank you
That’s great to hear – thanks Laurie!
I have a 2.5 lb roast how long should I cook it for ? Thanks.
Hi Lisa – you can reduce the cook time about 5 minutes. Generally, a flat cut corned beef is probably about the same thickness, so the cook time with be similar.
Hi! I have a tiny 1.52lb corned beef brisket to try. I tried to do some math and am guessing that it should cook in the Instant Pot in 45 minutes rather than 90. Does that sound right? Regular cook time is an hour per pound and pressure cooking is half of that, right?
Hi Nicki – 45 minutes sounds right to me. After 45 minutes and a 10 minutes natural release if it isn’t as tender as you’d like, you can cook it a little longer. Let me know how it goes.
Well, I learned the difference between point cut and flat cut after this! The ends were SO tender and perfect, but the center needed a bit longer — it was an uneven cut and I didn’t think twice about it until my brother said “I think it could use 10 more minutes.” He knew I was practicing for tomorrow so I appreciated the feedback and learned about the cuts. I now have 4 point cuts and 1 large flat cut. I’m going to up the time tp a minimum of 70 for the 2.5 and do 80/85 for the 3.5ers and 20 minute natural releases. I can’t wait to eat this…
Thanks for sharing your experience Nicki – sounds like you did just the right thing.
Hi, I can’t wait to try this recipe ! Do you think if I just used 4 potatoes & 1 rutabaga & 1 turnip that they would cook the same as the other veggies ??
Thank for all the knowledge you pass on to others !!
Susie
Hi Susie – I have to admit I’ve never cooked rutabga nor turnips, but when I searched for recipes, they seem to have a similar cook time as potatoes. So I think it would work, but perhaps you may want to cook them in layers so the potatoes are on the top and easy to remove if the other veggies need a little longer, then you could finish them off using the saute function.
I’m in Canada and we don’t get the spice mix package. Any suggestions?
Hi Janie – I haven’t tried it but this recipe sounds good https://hildaskitchenblog.com/recipe/corned-beef-spice-packet-recipe/
Can you use chicken broth instead?
Yes – if you don’t have beef broth, chicken broth will work.
Why do you place the meat on a rack instead of in the liquid? Is there a specific reason for this?
Hi Laura – You don’t have to use the rack, but it is easier to remove the corned beef from the pot.
I really wanted a recipe that didn’t include beer and this one did not disappoint. I made this for dinner tonight and my family of 5 all tried it and ate it. (Yeah for me!!)
That’s great – thanks Patricia!
Made this tonight…..ABSOLUTELY AWESOME 🥰🥰🥰🥰
Now that’s a rave review – thanks Jacqueline!
Sounds good, but it would be nice if times for stove top pressure cookers were also given.
Hi John – any electric pressure recipe can be cooked on the stove top, just reduce the cook time by 10%.
Very first time making “Corned Beef” as its after St P-Day i seen it 50% off but never made it.
I’m addicted to my new 8qt power pressure cooker and THANK YOU for your recipe as it turned out amazing! even used the left over juice to make a gravy. *kinda salty as i forgot to wash it off first.
Great – glad you loved it your first time making it!
“4 cups beef broth” is it essential that the corned beef be fully submerged in liquid, or no?
No – it doesn’t have to be fully submerged in liquid. You’re braising the meat in the pressure cooker so you want the liquid about half way up the corned beef.
Hi I have the older pressure cooker not an Instant Pot. As far as I can tell only goes up to 30 minutes. Do I do it 3 times?
Yes, don’t release the pressure and start the time again for 30 minutes 3 times.
CanI cooked two st a time?
Hi Annette – yes, if you have an 8 quart or larger pressure cooker.
Is the rack necessary? I don’t have one for my electric pressure cooker.
Hi Barbara – no, the rack is not essential.
I used this recipe as written for a 5 pound brisket. I wouldn’t change a thing! The vegetables were nicely soft, which is how we like them, and by no means mushy. I am new to Instant Pot and appreciate the guidance.
That’s great – thanks Becky!
Thanks for this great looking recipe. I’ll be using a stovetop pressure cooker. Do the timings for the instant indicate time it takes *after* the pressure has been achieved? Or does it indicate from a cold start? Thanks.
“Instant” – I meant instant pot.
Yes, the time on the Instant Pot doesn’t start counting down until after pressure has been achieved. You may want to reduce the cook time by about 10 minutes in your stovetop pressure cooker because stovetop pressure cookers generally cook at a higher psi. Enjoy!
Barbara Schieving,
Should I had time to cooking if my cornbeef is 3.78 lbs, is so how much more time?
Hi Jane – no, I would cook it for the time in the recipe and see if it’s as tender as you like. Typically the flat cut isn’t thicker, just longer if it’s bigger.
Any thoughts on cooking three 4 pound briskets back to back in the pot? Would you change out broth and seasoning? I’m feeding a crowd on Sunday and planned on roasting all three at the same time in the oven the day before. Wondering if IP would work just as well and then reheat and do veggies on Sunday.
Hi Wendy – my only concern would be the broth and seasoning might get too salty if you reused it. I think cooking them the day before and reheating and doing the veggies on Sunday would be a big time saver and less stressful on Sunday.
Thanks! I’m new to my IP and anxious to try new stuff.
Do i decrease the time if I’m only using 2 pound?
The cooktime is based on the thickness of the meat, but you could reduce it 15 minutes or so.
Great looking recipe for corn beef & cabbage. I will definitely be trying it for St Patty’s day. I like the idea of cooking the veg’s separately as they have been too mushy in the past.
It’s nice to have the extra room in the pot so you can load up on the veggies that cook in the great broth from the corned beef. Enjoy!
I will be cooking the corn beef brisket in a instant pot 😋.
It’s a great way to cook it. Enjoy!
I’m going to be cooking a Blarney Stone brisket that comes with a liquid in the bag do I drain the liquid or use in the recipe?
Thank you for your help.
I’m not familiar with the blarney stone brisket – but their website says to use the juices, so I would add them to the pot. https://www.squarehbrands.com/blarney-stone/
I have always put a bottle of good Guinness in when I make Corned Beef
Hi Larry – you could definitely sub Guinness for some of the broth.
Going to try this recipe today but I’ve always used water. I will probably have the answer to my own question before someone posts the answer…
Since corned beef is sooo briney and so is beef bullion, does the meat end up too salty after it’s cooked?
Also, I always thought adding the vegetables on top and in the meats liquid also added flavor and helped draw off some of the salt?
Thoughts?
Hi Susan – I rinse the corned beef well and I don’t feel it’s too salty, but if you’re used to a low salt diet, you could definitely use water instead. In a 6 quart pressure cooker, there wasn’t room to cook lots of vegetables on top of the meat and I don’t like my vegetables overcooked, so I find it’s better to cook them separately in the cooking liquid. The vegetables cooked in the briney liquid do absorb the great flavor without cooking it with the meat.
Thanks, Barbara. I ended up using 2 C light beef bullion and 2 C water. I rinsed the corn beef very well in the early morning and then soaked it in cold water all day. We are definitely NOT low salt people and in fact use way too much salt. This was still briney. We covered it with mustard which cut it some. I have an 8 quart IP. Once the meat was done I added potatoes, carrots and cabbage and pressured it again (meat still in the IP) for 5” since were at 4500’ elevation. The potato’s were fine but the rest were mush. Next time I’ll stick with 3”. I really appreciate your recipe. It has helped me when I wasn’t sure where to start.
Thanks for the update. I live at about that same altitude, so no need to increase cook times when using my recipes. I’ve found that on short cooking items, you really don’t need to add time because you only increase the cook time by 10% so for a 3 minute cook time, that is not significant when pressure cooking.
We made cooked this recipie and it turned out phenomenal! Everything was perfect!
Thanks Jeremy! Glad it was a hit.
A new favorite way to cook corned beef! So yummy!
What a great way to reinvent a classic!
So doable for a weeknight dinner!
Who knew it was so easy to make corned beef and cabbage in an instant pot. You inspire me every day to get my instant pot out and get cooking. Thanks for sharing yet another great recipe.
Such and easy and delicious way to make corned beef.
Wasn’t quite done. 3.5 lbs. I suggest another half hour.
When growing up and my mother used the old traditional pressure cooker (not digital), in order to bring down the steam quickly, she would let it rest a few minutes and then put it in the sink under running water. After it cooled off and she would remove the valve cover and open the lid . It worked perfectly fine.
Hi Elaine – my recipes are written for the new electric pressure cookers and you can never run water over the electric pressure cookers to release the pressure.
Hi. I grew up using pressure cookers with my mom. What do you mean by Instant Pot? Is that a brand? And what do you mean by natural pressure release? Is that when you just take the pressure cap off the top of the pot? And then instant is when you open the lid? Thanks.
Hi Elaine – an Instant Pot is a brand of electric pressure cookers. To quick release the pressure you just turn a knob to venting. Here’s more information https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/
I wish retailers would realize that “corned beef” isn’t just for St. Patrick’s Day”! I’d make it all year long just for scrumptious Reuben Sandwiches! Great salty taste and way less expensive than shaved deli pastrami! Sadly, here, I have to special order and agree to take 4-5 packages and then freeze it.
I couldn’t agree more Vivian.
Yes, making one tonight
Hi Barbara, do you still do 90 minutes for points cut of corned beef?
Hi Lisa – I haven’t tried it with a point cut, but others did on St. Patrick’s Day and said 90 minutes was just right for the point cut too.
This recipe was spot on, everything was wonderful!
Great – thanks Debby!
I followed the recipe for corned beef and cabbage in the instant pot and when I tried the quick release part hot liquid started spewing from the sides and the spouts of the pot. It took me hours to clean up the kitchen. I followed the directions and from what I can tell, quick release should not be used when cooking corned beef. Never again! I hope that no one else has this experience because it was not a pleasant one. At least my corned beef was good. I had to finish cooking the vegetables in a separate pot on the stove while I started the clean up process. I think that the juice from the corned beef is just too greasy to do a quick release.
Hi Evalyn – I think you misread the recipe. You need to do a natural pressure release for 10 minutes and then most of the pressure will be gone and you can do a quick pressure release. Anytime liquid comes out of the valve, you need to immediately close it the valve and wait for the pressure to come down. I have never had liquid come out from the sides. It makes me wonder if you had a good seal. Sorry you had troubles.
I did bring it up to pressure and the seal was fine and I did follow those directions allowing a natural pressure release for 10 minutes. I called the company and they stated that I have to wait at least 1/2 an hour before a quick release for this recipe. In the future I will let it come down naturally as I never want to have that mess again. I really think that because corned beef leaves such a greasy residue that it clogged the release valve. I hope that no-one else has this problem. I am a seasoned pressure cooker user. I just left a reply so that people are aware of this problem.
Thanks for the follow up. What pressure cooker did you use and what size? How full was your pressure cooker?
It is a 6 quart Instant Pot and I just had the meat and the 4 cups of broth in there. If you can figure out what may have gone wrong please let me know. Thanks
Thanks for the follow up info. How large was your corned beef? Did it have a lot of fat on top of it? Did you put any thickeners in the pot as well? Here’s an article that doesn’t apply to liquid coming out when quick releasing, but something you should be aware of as well. https://www.hippressurecooking.com/consumer-alert-food-explosion-after-pressure-release/
I just made this and it’s excellent. I looked at several other recipes for corned beef in the Instant Pot and yours just made the most sense. It was easy and I need easy in my life. I’d make this more often than once a year if I could find it in the corned beef in stores outside of St. Patrick’s. day. Thank you for a great recipe and I made no changes, just followed the recipe as written.
Thanks Elaine! That’s so nice to hear 🙂
I always buy up the corned beef that goes on sale after St Patrick’s day. I then freeze it and I get corned beef anytime I want during the year.
Great idea!
Hi! Thank you for your recipe…I just ordered your cookbook ? My husband is giving me grief over the time. His whole experience with a pressure cooker is spaghetti and meatballs ? while I have only used a stovetop for the last 30+ years! His argument is that if he sets it to an hour, we can always cook it longer if it’s not done (which we know it won’t be!) and it won’t make a difference. Sigh. Our piece of meat weighs only 2.3 pounds…what do you think?!
As long as you allow yourself time to cook it longer if needed, you’re fine to cook it for an hour and check and see if it’s as tender as you’d like. I’d use a natural pressure release each time. Enjoy!
Perfection! I used chicken stock since I had it on hand and baby red potatoes left whole. Maybe this won’t be a once a year thing anymore. Thank you so much!
Great – thanks for sharing Travis!
Delicious!! I put the meat under the broiler for a minute, otherwise, followed the recipe; it was perfect! Thank you.
Made this AGAIN 🙂 absolutely perfect! Did a 5 lb pc of meat…stayed with 90 mins. I did brown for 15 mins in a 490 oven as another suggested YUMMY! Veggies were perfect at 3 mins. I only wish I vould post my picture of it!
Awesome – thanks! I’d love to have you share it in my Facebook group https://www.facebook.com/groups/TheElectricPressureCookerGroup/ or on my Facebook page https://www.facebook.com/PressureCookingToday/ or tag me on Instagram or Twitter 🙂
Do you have to use a rack? My power pressure cooker just has a steamer tray, and it doesn’t sit down in the pot very far.
Hi Sandi – you do not have to use a rack. Enjoy!
Do I need to reduce the cook time if I plan to leave it staying warm for a few hours?! Thank You for the recipe!
Hi Katy – I probably would reduce it about 10 minutes. Let me know how it goes.
I live at sea level. Do your cook times reflect high altitude pressure times? Is there a chart for converting your recipe times to those at sea level?
Hi Lee – this recipe works for people at various altitudes, but here’s a good chart if you’d like to adjust it. https://www.pressurecookrecipes.com/pressure-cooker-high-altitude-cooking-time/
I did 5lbs of Boars head corned beef 90 minutes…is the best I ever made for sure!!!
If I double the amount of corned beef do I double the amount of broth?
Hi Tei – no, 4 cups should be plenty of liquid even when you’re doubling it.
That’s good to know !
Thank you, should we cook the veggies a little longer since we are doubling them also?
No – in fact since you’re doubling the veggies it will take longer to come to pressure and you may even want to reduce the cook time a minute.
does the cooking time change if I double the receipe?
Hi Vicky – not if you have two piece of corned beef. Generally the flat cut is about the same thickness. I’m going to do two 3 lb. corned beef tomorrow in my 8 quart Instant Pot and use 90 minutes.
If I have a smaller piece of meat how much should I adjust the time? I’m a newbie. thx
It depends on how thick it is, but I’d start with 60 minutes and then check and see if it’s as tender as you’d like, if not, lock the lid back in place and cook for up to 30 minutes more. Enjoy!
This is a wonderful recipe! The meat was delicious. After sitting in the oven on “warm” for 20 minutes waiting on veggies and guests, it colored and textured up perfectly. It was a bit too soft and pink right out of the cooker
Thanks for sharing your tip Stacey! Glad it was a hit.
Will this recipe work in any pressure cooker?
Hi Marci – yes, it will work in any pressure cooker. Enjoy!
I’m using two 3 lb point cut briskets. Can I cook them at the same time, and should I use the same cooking times?
If you have enough room in your pressure cooker, you can cook them at the same time with no change in cook times.
Made this tonight and it was AMAZING! I was a little scared to try it in the instant pot, but wow, this was the best we have ever had! Thank you!!!!
Will this work in a 6 qt IP? Or too small?
Hi Irene – yes, it will work in your 6 quart Instant Pot. I use 6 quart pressure cookers to test all my recipes. Enjoy!
So about 30 minutes per pound?
Timing will depending on the thickness of the meat, but that sound about right.
I love in Denver, Colorado and it’s high altitude. I know that I need to add more time due to the altitude. How much time do need to cook the meal?
Hi Kathy – here’s a post with great info https://www.pressurecookrecipes.com/pressure-cooker-high-altitude-cooking-time/ Maybe 10 minutes more for the meat and none for the veggies.
Thank you so much for the link. I did the math and it told me 103.5 mins. Will the pressure cooker go that high in minutes?
It depends on your pressure cooker. If it won’t, you can do one 60 minute cycle and then do a 43 minute cycle. It won’t have to pressurize between. You can just hit cancel and then enter the new time.
Just tried this tonight following your recipe to a T and it was excellent! My husband said it was the best he’s ever had! Thank you!
That’s awesome – thanks Megan!
Based on last year, I’m going to agree with Dan about the no need to rinse thing. Especially if you use a good source of corned beef. Last year I just used plain water and a couple of garlic cloves for about 60 minutes, NPR. (I prefer it not too shreddy). I let it rest for awhile, then took it out and did the veggies as you described. I’m not always a huge fan of meat in the PC, but with corned beef it’s amazing.
I’m not a fan of shreddy or falling apart (unless making it specifically for a shredded meat recipe) so thanx for doing the experimentation for me!
Im trying this today. Its on the stove now. Im using a stove top pressure cooker which shouldn’t matter.
Instead of beef broth i used a couple of bullion cubes.
I never thought of adding onion and garlic as corned beef with the flavor packet is very good as is.
Also, 3 minutes for potatoes and carrots seems like too little cook time. But I’ll try that.
I’ll update in a few hours when its all done and ive had a full serving.
Its finished and i had a helping, two actually.
It was quite good and 3 minutes (starting timer at full pressure) for the veggies was plenty.
Thanks for the update – glad it was a hit Douglas!
Bill Bailey’s makes a Fully Cooked Corned Beef Brisket available at Costco. It’s actually very good. Any idea on how to cook it with vegetables in an Instant Pot. Normal method on the package is 18 minutes in a microwave, but I’d like to do it with the vegetables all in an Instant Pot. Cooking manual says about 8 minutes for just cabbage, so I was thinking maybe about 10 for the brisket, cabbage and potatoes.
Hi Mitchell – since it’s already fully cooked, I would skip to the last step and add the brisket, with the potatoes, carrots and cabbage and cook it for 3 minutes.
I have 14 lb brisket same time? My pressure cooker is huge 13 qt. And having a gathering for st.paddy day.
Hi Michelle – I haven’t tried it with a brisket that big in a huge pressure cooker. If it’s a flat cut, your cook time would be the same unless it’s very thick?
Maybe I used the wrong ingredients, but this is the worst corn beef and cabbage I’ve ever had. Love the recipes here, but this wasn’t good st all.
Sorry you didn’t enjoy it, but you didn’t give me enough information to tell what went wrong.
Ridiculous…. this is absolutley the best and i am first generation american IRISH lol
Thanks Joanne!
When placing meat in the pressure cooker do you place fat side up or down?
Thank you
Fat side up 🙂
My pressure cooker only has a steamer rack. It sits at the 12 cup line. But no rack that goes further. Is it ok not use a rack?
Hi Daniel – yes, you can make this recipe without a rack.
My corned beef is a tad over 5 pounds. Should I cook it longer than 90 minutes?
Hi Sue – I would cook it for 90 minutes and then after the natural release check it and see if it’s as tender as you’d like. If not, cook it longer with a second natural pressure release.
Wow!! This turned out amazingly awesome!! My beef was just over 4 lbs and I used the same cook time. It was perfect. CAUTION: After I turned my regulator for quick release on the meat, I forgot to turn it back to normal position for the vegetables and couldn’t figure out what was taking the veg so long to reach full pressure.
Thanks Sue – glad you loved it. Thanks for the reminder.
Two questions…
1. Do you think those times will work with any brand electric pressure cooker?
2. Haw many quarts is your ECP? Mine is 6 quarts, so I’m wondering how much will fit in it.
Thanks!
Hi Del – yes, that time should work in any brand of electric pressure cooker. I use 6 quart pressure cookers to test the recipes. Enjoy!
Awesome Barbara. I appreciate the fast reply!
I made this tonight and it was amazing!! I used a 3 1/2 lb Chicago Vienna Corned Beef – added a tad more beef broth & smashed the garlic cloves rather than just throwing them in. I cooked for the recommended 90 minutes and it was incredible!!! Will use this for our St Pattys party in a couple weeks but I’ll be making 3 of them! Someone suggested using beer & water (to make 4 cups) and I will try that with one of the beefs just to see how that works. Amazing! Still my favorite site for the best pressure cooker recipes out there!!
Thanks Dawn! Let me know how you like making it with beer.
How much more time for a 4.2 lb cut?
Hi Kelli – since a flat cut is often the same thickness just longer or wider, I would still cook it for 90 minutes.
I have this saved but what I need now is how long under pressure for smoked sausage with cabbage,potatos,carrots?
Hi Mike – I would cook it with the sausage the same time as veggies 3 minutes.
Honestly I’d skip rinsing it off and just not use beef broth.
Also for adding flavor and texture. After it’s done in the pressure cooker throw it in the oven for 15 minutes at 400. It’s crisps the out layer of the meat and fat and is really good
Thanks for sharing your tip Dan 🙂
We’ve always done that, too….with the additon of a brown sugar/mustard glaze smeared over the top. Yum!
I’ve done 2 “test” cookings since recently acquiring my Instant Pot….I thought 60 minutes was about right….tender, but still held together, and sliced nicely. 90 minutes was a shredded, stringy mess. (3+ pound brisket) Just my 2 cents……
Most people are loving it cook for 90 minutes, but everyone’s tastes are different. Did you use a flat cut or point cut?
Just ordered your cookbook ! Have never done Corned Beef in a Pressure Cooker.My Mother used to Boil it and the Bevis back when you could still get your own Beef Corned from the slaughter house.Instant Pot will be so much faster!!
Has anyone actually tried this recipe? Not to be unkind…but. Several attempts have yield extremely tough meat – inedible in fact. TIA
Hi Spencer – if your corned beef is tough after 90 minutes I think your pressure cooker is not coming to pressure properly.
We have 15 coming for Corned Beef & Cabbage on St. Patty’s Day. This recipe looks great and we bought two corned beef’s.. 1 @about 7.5 lbs and the other @about 4. I have the Ultra 60 6Qt Instant Pot. My question if I take the 7.5lb and use only 1.5 lbs from the 4lbs for a total of 9 lbs how much time and adjustment to the recipe would I need to make.
Hi Paul – sounds like a fun party. I’m not sure 9 lbs. of corned beef will fit in your Ultra. Are you doing two batches, or do you have two pressure cookers? I would probably just cook the 7.5 lb. and the 4 lb. separately and not bother cutting the 7.5 lb if it’s a flat cut it’s probably about the same thickness as the 4 lb just longer?
Thank you Barbara for your quick reply, I’m thinking like you that I’ll have to do both separately do to the pot being only 6 quarts. Do you think or how much longer should I cook the 7.5 piece of beef passed the 90 minutes and will the broth be about the same or more.
I would set it for 90 minutes and if it isn’t as tender as you’d like, then just cook it a little longer.
How would you adjust this recipe if using a 4.75lb CB and 8 at Instant Pot?
Hi Sabrina – Since the corned beef is probably not thicker, just longer or wider, I would use the same cook time. You can always add more time at the end if necessary.
I have an old Presto stove top 6 quart pressure cooker. I use 2 cups of water add the 3-4 pound corned beef brisket and its seasoning pack and start on high heat til the valve starts rocking then turned down the heat to medium. I cook the corned beef for 45 minutes and remove from the heat. I then put the pot under a stream of water to quickly release the steam. Open the pot I add 3 large potatoes cut in halves with the skins on. Seal the pot shut and bring up to pressure and cook the meat and potatoes for an additional 10 minutes. Release the steam again and add as many wedges of cabbage as I can stuff into the pot. I bring to pressure and cook everything together for another 7 minutes until you start to smell the cabbage, I’ve added carrots with the potatoes sometimes and they add a nice flavor. Everything is tender flavorful and not mushy. But I am willing to try cooking my potatoes less time as you and others suggest. 90 minutes seems too long.
Generally a stove top pressure cooker cooks at a high psi so you probably could reduce the cook time. But if you’re happy with the shorter cook time, that’s great too.
There were things I liked & didn’t like about this recipe. I didn’t like adding beef broth, i felt it diluted & muddied the corned beef taste of the resulting stock. I didn’t like cooking the potatoes in the stockeither; I find the potatoes are better cooked separately and you can add butter and/or stock to your taste after serving. It lets the potatoes keep more of their distinctive flavor rather so they don’t just submerged in a blend of other flavors. Got that from my mother-in-law, she cooked and served all separately, except using stock to boil the cabbage in.
On the plus side, the corned beef itself came out superbly tender. I make my own pastrami, but have had trouble with the steaming step, it takes too long, the liquid boils away & scorches the pan, etc. but the main issue is it is not tenderized enough. Next time I make pastrami, after smoking I’ll let the beef rest overnight before pressure cooking. Then quickly pan sear it to “set” the rub. Ain’t cooking fun?
Hi Eric – thanks for sharing your tips. Glad you enjoyed the corned beef. Perhaps share you pastrami recipe when you perfect it.
I woild love more recepies in hard copy
Hi Judy – my cookbook will be published on November 14, 2017! http://amzn.to/2xOSxsz
this was awesome! used my 5 qt pressure cooker and shorted the meat cook time by a few minutes. came out beautiful. the smell while cooking made everyone keep asking when it would be done. after I took out the meat I strained the broth before I put it back and added the other vegetables. also added small amount of sliced celery. my brisket came in the spice liquid and there was no spice packet but I just wiped it off with paper towels and put it in. still was salty and good. a quick rinse would have reduced the salt flavor some. will make this again as I don’t think there will be any left overs for me tonight..
Thanks for sharing Paula! So nice to hear it was a big hit.
Thanks for the recipes on corn beef and cabbage. They all sound great. Could you share some dessert recipes.
Hi William – I’m crazy about pressure cooker desserts. I have a whole section https://www.pressurecookingtoday.com/category/dessert/
I too tried the Corned Beef recipe for the first time as I remembered my mother cooking it – for hours. My idea is to use a mixture of spices which actually came from a chicken recipe: 2 Tsp. garlic powder (plus more sprinkled directly on the meat); 1 Tsp. onion powder; 1 Tsp. chili powder; 1 Tsp paprika; 1/4 Tsp. salt; 3/4-1 Tsp. pepper. And I used beef broth which after meat and veggies are done with rice added makes good soup. Thanks for the recipe.
Thanks for sharing Bob – good idea to use the broth for soup.
I should have mentioned that my Brisket did not come with a package of spices and I cut the layer of fat off so the broth is not very greasy. Sorry for the oversight.
For the life of me I can’t cut a corned beef worth squat. I pressure cook my CB for 90 minutes, then cover with foil, and usually let it sit no less than 20 min. Then I attempt to cut it against the grain and it simply falls apart.
Maybe you’d prefer it cooked less time so it isn’t fall apart tender, but sliceable. Try 60 minutes and see if you like that better.
I read somewhere to put something heavy on the beef while it is resting. I tried it with a plate with some heavy cans on top, and it seemed to work. Also use a really sharp knife.
We purchase our corned beef from a local abattoir. Upside~fresh and local. Downside~no spice packet. Can you use pickling spice or do you suggest something else? Thanks for all the amazing recipes!
Hi Johanne – you could use pickling spice, or here’s a recipe for the spice packet http://www.familyfreshmeals.com/2013/02/crockpot-corned-beef-and-cabbage.html. So nice to hear you like my recipes 🙂
It was immensely delicious!!
I’ve made corned beef for years and had settled on the slow cooker as my go-to method. I knew this year I didn’t have the luxury of time, so found this pressure cooker recipe and decided to give it a try. My electric/electronic pressure cooker is very likely my new best friend. This was THE BEST corned beef I’ve ever made! 90-minutes and it was perfectly cooked and tender. I too have a modification, but it was after I removed the brisket and was cooking the veggies. (I cooked so many that I did have to do them in two batches and I ran them 5 minutes each, because we like softer cabbage.) While the veggies are cooking, I spread a concoction of honey, Dijon mustard, and brown sugar onto the fatty side of the brisket and broil until it’s bubbling. I’ll use the recipe from now on.
Thanks for sharing Anita! That sounds like a fabulous addition.
Turned out perfect!
I made some tweaks on this recipe. I never use broth, I always use a can/bottle of beer, any kind you have. Then fill the rest with water, until the meat is covered. Remember to put fat side up., cook 1 hour. At the 40 minute mark, turn on the oven to 175. When you remove the brisket from the pressure cooker, put it in a oven safe container. Add a cup of the broth, cover and put in the preheated 175 degree oven. Then add the potatoes, carrots and cabbage, cook. After it is steaming, cook 6 minutes. Turn stove off, bring down temp. Slice the meat against the grain, put it back in the broth (it wont dry out).
BEST corned beef and cabbage I EVER MADE! Thank you so much for the recipe! One tweak I would make if I could: I would cook a larger corned beef. I think it would fit in my 6 quart Instant Pot and the veggie to corned beef ratio is a little light for our family – I have strapping men who are big meat eaters:-) Any thoughts on how I might adjust the time for this recipe for a larger corned beef and still achieve such perfection?
Thank you again so much for this incredible recipe!
I also thought this recipe was spectacular, and it was my first attempt at this kind of meal! My 6qt InstaPot held my 4.5 lb cut a little crooked, but it cooked perfectly. I used only 1 extra potato, but I couldn’t fit a couple of the cabbage pieces. I have another smaller cut that I forgot I had already bought, but now I know that one won’t feed my hungry crew of 6–this meat was gone in a flash!
I found several CBs on sale at Wal-Mart just after the 15th. They are all approx 2.5#, so I cook two at a time. I just push them together. Of course, I don’t put mine on a rack or anything, so that might make a difference. I do remove them to cook the veggies. I have to or else I can’t fit in two cabbages.
Excellent recipe
I was ready to give up on making corned beef after a couple of miserable attempts. After 15 years I decided to give it one last try. I’m so glad I did! This was so easy and delicious. The meat was tender and the vegetables were perfect. I used water instead of beef broth to make a small dent in the sodium, I didn’t miss it. Very flavorful. Thank you!
This was so delicious! Thank you for the recipe!
I have a stove top Pressure cooker. I have cooked a 4 pound corned beef perfect for 50 minutes. I like to be able to slice it. How long do I cook a 6 pounder?
My son-in-law lives for March 17 and his favorite corned beef dinner. I’m happy to report he went home with a happy tummy. 🙂 The cooking and pressure-release times were just right. At 90 minutes, the corned beef was so tender it was hard to slice! And 3 minutes was perfect for the vegetables. While searching for corned beef recipes, I kept seeing 5, 7, even 10 minutes. Yikes! The carrots and potatoes would have turned to mush for sure. Thanks, Barbara, for another winner. Melt-in-your-mouth goodness through and through.
PERFECT!! PERFECT!! PERFECT!! I pretty much don’t eat meat and i have never liked Corned Beef and Cabbage, completely agreed with your comment “childhood memories of a spam-like canned meat”, but I wanted to try and make it this year since my son is home from college. I looked at SO many recipes. Your plating drew me in and then when I read that your daughter had low expectations but thought it was delicious, I knew this was the recipe to try. We have an InstaPot and this recipe was PERFECTION!! Simple to make, straight forward and DELICIOUS! The meat was so TENDER! My son cleaned his plate and keep saying how good it was…he even ate the carrots and cabbage which he has never eaten in any dish. I also cleaned my plate! Thank you so very much for sharing this INCREDIBLE recipe. I will be making this for dinner each St Patrick’s Day and other days in between! YUMMY!! If I had a Pot of Gold, I’d give it to you 🙂
Thank you so much for this recipe! AMAZING ! I’ll never cook corned beef another way. The whole meal was SO delicious
How long to cook the corned beef with a stove top pressure cooker?
Hi Karen – stove top pressure cookers generally cook at a higher psi so you could reduce the cook time 10 minutes.
Don’t! get an electric and you’ll never regret it………
I am making your recipe but it’s taking forever after I removed the meat and then put the veggies in. I am new to pressure cooking. So is it normal that once meat came out it takes about 20 minutes to get it to seal again in order to start cooking the vegetables?
Starving and starring at meat!
Hi Trish – since the liquid is already hot, 20 minutes to seal seems like a long time to me. I’d cancel it and check to see if the veggies are done.
Just finished cooking this recipe. It was perfect. I followed the recipe, except used brussel sprouts instead of cabbage. Timing is perfect and seasoning was perfect. This is one of the few recipes I have made that came out exactly as it should. Thank you so much!
That’s great! Thanks so much for taking the time to comment and let me know how much you enjoyed it 🙂
I have the 8 qt power pressure cooker XL and I do not know what the “high pressure” setting is? I show a chicken/meat setting, would this be correct. I can go up to 1 hour on my settings but not 75 or 90, what is the correct setting?
Hi Jill – when the 60 minutes is up just hit the cancel button and cook it for 30 minutes. The pressure cooker won’t lose pressure and will just continue cooking. Or, you could cancel it after 30 minutes and then set it for the final 90 minutes, etc.
Making a corned beef using Power Pressure XL. Don’t seem to get the cook time past 60 min. Will that be ok?
Hi Carol – when the 60 minutes is up just hit the cancel button and cook it for 30 minutes. The pressure cooker won’t lose pressure and will just continue cooking. Or, you could cancel it after 30 minutes and then set it for the final 90 minutes, etc.
If you have a manual button use that and set it to 90 minutes.
If I put two pieces of meat in the same pot same
Size how long should I cook it for?
Hi Randy – if they’re the same size as in the recipe, then you won’t need to change the time.
Am I the first person to purchase a 5 lb cut of Corned Beef? All recipes call for smaller cuts. Which isn’t nearly enough to feed a family. What’s your best guess in length of time cooking 5 lbs please…
Hi Rob – if it’s a thicker cut of meat than pictured, you’ll want to increase the cook time. But if it’s the same thickness and just a larger piece, there’s no need to increase the cook time.
This is my go to recipe for corned beef and cabbage!! Very tasty and I’ve made this 2 years running!!
Is the corned beef supposed to be submerged in the broth
Hi Phillip – you can cook it on a rack or in broth either way is fine.
I have a 10qt power cooker XL, do I still use the same time ?
Also , if I a use a little more corn beef I’m assuming I add more time ?
Hi Craig – no, I wouldn’t add any more time. Your 10 quart may require more liquid to come to pressure so just be careful with recipes with a small amount of liquid – this recipe there’s not a problem. Also, it will take longer to come to pressure so you may find you actually need to decrease the time in recipes. If your corned beef is significantly thicker than pictured, you could add more time, but if you’re just increasing the volume there’s no need to increase the cook time. Enjoy!
Made this today. Awesome!!! Fall-apart tender. Cooked 2.5 pd cornbeef for 76 mins, perfect. Didnt want to cook vegs in the greasy broth so put just 1.5 cup half fresh water half broth. I still can’t believe it cooks hard vegs like carrots in just 3 min!! Love this machine!!
Cooked vegs on rack above broth and water turned out perfectly steamed. Used large cabbage cut in 8ths.
Thanks for sharing! So easy to love 🙂
OHMYGOSH!!! i LOVE Corned Beef and hate how long it takes to get it the way I like it. (both boil and oven bake it for Hours!!) I bought a 4+ pound flat cut and thought, what the heck, I’ll try it in my pressure cooker. Followed your cooking instructions…only left out the garlic because I didn’t want to lose the pickling spice taste I love so much. I still did it for 90 mins even though my cut was larger. IT WAS FREAKING AMAZING!! Totally soft and fell apart. Could hardly cut it. Never gonna do this another way ever again!!! Thank you thank you thankyou!!
Thanks Janet! Agreed! The pressure cooker really is the best way to cook corned beef.
Thanks Karen! My corned beef turned out good! But all the liquid boiled out and left a yucky burned mess on the bottom of my electric cooker. This has happened before with other recipes too. Any wisdom in preventing this? Thanks for your recipe.
Did you add the 4 cups water? Make sure “steam release” was on sealing? I’m new to instant pot, too.
Sounds like you didn’t have a proper seal and too much liquid was escaping. Did you see steam coming around the edges of the lid or out of the valve?
It sounds as if you have a leaky gasket, The deal here is, before anything goes in the cooker, take out the rubber seal, wipe it and the surfaces it will mate with oil then reassemble.
That’s always worked for me.
looking forward to giving this corn beef recipe a go.
Isn’t 90 minutes a bit too long to have the corn beef in a pressure cooker?
No, most people think it’s just right for a super tender corned beef. If you prefer though, you can cook it for a shorter time.
Thanks for the recipe. Getting ready for St Pats day. My turn to cook this year. Give ur recipe a trial run today. Excellent!!! Can’t wait for everyone to have this
Just made it! Delicious!!!!
Can I use beer and beef broth as my liquid? Is it safe to use beer in a pressure cooker?
Hi Holly – yes, beer is safe to use in the pressure cooker and would work in this recipe.
I have a 4.5 pound brisket so should I do it for 2 hours? Can you over cook corned beef?
is it possible to overcook it and turn out tough if I use the 90 min? I have a smaller (less than a 3lb) flat brisket? I’m using my new Instapot for this.
Hi Joanna – the rule of thumb I use in the pressure cooker is – if it’s tough, it’s undercooked but if it’s dry it’s over cooked. If you’re worried about overcooking, then use a shorter cook time (maybe 60 minutes for a small one) and test the meat and see if it’s as tender as you’d like. If not, lock the lid back in place and cook it for a little longer.
Do you recommend fat side up or down? Thanks
Hi Doc – the fat side up so it melts over the meat and makes it more juicy and tender.
Barbara, I have a 1 1/2 cut of corned beef. Should I shorten the cooking time in processor? I plan to halve the other ingredients.
Hi Lois – yes, I’d try 60 minutes depending on how thick it is.
Thanks, Barbara, for quick reply! I’m trying it today. 🙂
Barbara, Back to the rack or not to rack question. Some recipes call for a rack – some put the meat in the broth. What determines which is preferred?
Thanks
Hi Bill – typically if you want to braise a meat, you put it in the broth, but if you want to steam “roast” the meat you put it on the rack. Some meats release so much liquid that even on a rack the meat is going to end up braising in the liquid eventually – which is probably the case with this recipe, so either with the rack or without the rack is fine. 🙂
Thanks for your time to reply, I am always checking in to see what you have going on. You and you posts are the fuzzy dice and fins on my hot rod cooker. – Bill
Hi Barbara and all,
I didn’t see anything about browning the meat first…to brown or not to brown that is the question? lol
Thanks,
Karen
Hi Karen – I didn’t brown it because it has plenty of flavor, but if you wanted to you could. Enjoy!
Now I have one more question…my stovetop Cooker Fagor 8 at. It has a standard of minimum of 2 cups of water on the bottom. Will I need additional liquid other than what the recipe states?
I probably shouldn’t, but don’t want to mess this one up.
Thank you,
Karen
You’ll have liquid released as the beef cooks, so you shouldn’t need any additional. But if you know your pressure cooker loses a lot of liquid as it cooks, you could add extra as a precaution. 🙂
Oh my I made it today and it’s so great and flavorful! I’m going to take leftover meat, potatoes, and carrots then bake them in a meat pie. That will be a first too, my husband won’t eat the cabbage, so I’ll take care of that myself.
Thank you so much Barbara ;-))
How long would it take to cook the cornedbeef in a Dutch oven in the oven and what temperature?
Hi Gert – I haven’t tried it, but here’s an oven recipe http://www.simplyrecipes.com/recipes/corned_beef_and_cabbage/ Enjoy!
My wife calls me a gadget cook. I found your recipe and she loved it. been married for 27 years and this recipe made her smile as if we held hands for the time
Congratulations! I’m kind of a gadget cook myself. Glad you could make her smile. 🙂
Hello, Barbara. I am making this tonight, and looking very forward to it! All of your recipes I’ve tried have been winners. I read through some of the comments, but didn’t see my question. (Apologies if I missed it,) I have encountered some recipes that call for beer as the cooking liquid instead of water or broth. I’m wondering if you or anybody has tried this, and could provide feedback. I’m feeling a little bit hesitant since most of the recipes I’ve come across call for water. Thank you!
Thanks Laura – I haven’t tried it with beer, but I know others use beer as the cooking liquid in other recipes. So if you’d prefer to use beer, go for it. Let us know what you think.
I have the Pressure Cooker XL, 8qt. Your recipe for Corned Beef & Cabbage calls for 90 min, but time adjust only goes up to 60 minutes…do I just start over when done with the 60 for the add’l 30 minutes? Thanks!
Hi Karen – that’s exactly right 🙂 Just press cancel and select a pressure cooker setting that’s adjustable to 30 minutes. Enjoy!
Thank you, will do! And thanks Barbara for answering so quickly! 🙂
Hi Barbara! Did you sprinkle something additional on the food in the picture? If so, what is it? Thanks.
Hi Deb – I sprinkled some salt and pepper, and finely chopped parsley on top for some color in the photos. It isn’t necessary but does make a prettier presentation. Enjoy!
hi I have the power pressure cooker xl what setting would I use on mine to make corned beef and cabbage
Hi Barbara, Would love to make this but I have a Electric Electric Cooker so are you able to give instructions for this . Cheers
Hi Kristine – all my recipes are written for the electric pressure cooker. Do you have a specific question?
Have made corn beef and cabbage in a crock pot for years. This year I will try your pressure cooking method and hopefully this will be as delicious as my previous corned beef and cabbage in the crock pot. Judy
I have never made this dish before but had it at a friend’s home a few years ago. She made it every year for years so I figured she knew what she was doing! It was delicious and I wanted to try it. She has passed so I don’t have her recipe. I love all your recipes and will give this a try. My husband has never had this either so my fingers are crossed!
Oh Barbara my mouth is watering just looking at this, I’M MAKING THIS!
Thank you!
Karen
Hi Barbara,
I grew up in NY eating corned beef all the time. If it’s too salty for any of your followers, I do it the way my mother did years ago. Put corned beef in pot with water, bring to a boil and then discard the water and rinse the meat pot to get rid of the salt. Then start over with fresh water a big splash of apple cider vinegar to tenderize it, and I cook mine for 1 hour. It’s delicious.
Thanks for all your great recipes. I’m a diehard pressure cooker person. I have a kitchen shop and do demos with it all the time since people are really afraid of them. I use the Kuhn Rikon pressure cookers and people keep asking if it’s on. They’re used to the old ones that sound like they going to take off…because they did. Thanks again. Barbara
Add a peeled potato to help decrease the salt
Hi
A must try for St. Patty’s Day. I don’t recall getting a rack with our pressure cooker. Does anyone have another way of raising
the corn beef as directed…. until I find a special rack for the pressure cooker??? Many Thanks!
Larry, did anyone ever answer your question? I too was wondering how to do it without a rack.
Hi Audrey – a rack isn’t necessary if you don’t have one.
Audrey
Until I track down a pressure cooker rack, I’ll just do without and hope for the best . I seriously don’t remember
a special rack coming with the PC. We might even have something around the house that could be used in it’s place. I am determined to make this corn beef and cabbage recipe…one way or another LOL (Thanks for asking)
I really enjoy a good corned beef roast and love the hash from the leftovers.
I used to cook it in the crock pot a couple of times a year but now I use the pressure cooker.
For a really neat flavor point I use the liquid from a jar of pepper-chino peppers or Dill Pickle juice I save just for this purpose.
This was incredible. Never made before because it always seemed like such a pain and my husband doesn’t like cabbage because of odor. No smell whatsoever. He couldn’t stop eating everything. Definitely a keeper. Thanks for another perfect recipe.
Added tip: broil or otherwise brown the brisket after cooking for extra flavor. I also take advantage of sales after St. Patrick’s Day and freeze for year round enjoyment.
I just made this tonight. I had a corned beef weighing 3.73 lbs. I cooked it for 95 minutes and then browned it in the oven. I had a larger head of cabbage and cooked the veggies for 5 minutes. Everything was excellent. I used 1/2 beef stock and 1/2 chicken broth. U could cut the corned been with a fork. I will make this whenever I have corned beef. Great recipe. Thank you.
Thanks Karen! It’s the only way I make corned beef now too.
Tried this recipe for the first time last night. Talk about easy and delicious! I only wish I had gotten a bigger brisket for more leftovers! I also did not use a rack after reading the comments and that worked out just fine. The true test: hubby loved it so it’s now part of the dinner rotation. 🙂
Thanks TJ! It always goes fast at my house too.
We just purchase a 6 qt Power pressure cooker. What size cooker was used in this recipe and does it make a difference in the amount of broth/liquid used?
Looks great … Will have to try it soon. Is the nutrition facts available? Thank you.
I have a 10 at power pressure cooker and would like to do large corned beef .. what would be the directions for a larger pressure cooker ? I have a large family
Hi Mandi – your time will depend on the thickness of the meat. I would start with the 90 minute cook time in the recipe and if it isn’t as tender as you’d like, cook it a little longer.
This was the first time using my new pressure cooker and I decided to go with this recipe. I can’t believe how fast I made the meal and how delicious it is!! I can’t wait for my boyfriend to try it, he’s the real critic but I know he will love it. Thanks for the great recipe
Thanks Ginny! A great first choice. Have fun 🙂
DELICIOUS!!…….I am so glad to subscribe to this newsletter. I have found the recipes to be invaluable when using my pressure cooker.
Keep up the good work.
So nice – thanks Laris!
Hi, Barbara! New Fagor electric pressure cooker owner here, and I’m lovin’ it! Question on your corned beef recipe that calls for a rack. No accessories were available for purchase for my multi-cooker at the retail store. What is the purpose of the rack? I’m trying to see if we can come up with an alternative. (They are available online, but I don’t have time to order because ——–>>>>) Hurricane Michael will probably affect Southeast Florida, and I need to get some cooking done first. Corned beef sandwiches will be GREAT!
Hi Shirl – how exciting. The Fagor is a great pressure cooker. The rack is to keep food elevated so it steams rather than boils in the liquid. However, in this corned beef recipe, you’ll get so much juice that the corned beef ends up in the liquid anyway. So I wouldn’t worry about getting a rack for this recipe. I hope Hurricane Michael leaves you unharmed.
Thanks! I’ll be checking your page regularly. Also, Aunt Shirl needs her vitamins to kick in… It’s Hurricane Michael was busy, so he’s sending his cousin, Hurricane Matthew. 🙂
Ha lol – I didn’t catch that either. My Matthew is kind of a hurricane sometimes too.
I had the same question about the rack. I went on Amazon to check out the rack, and some customers were saying how it rusted after one or two uses :(. Good to know I don’t have to use a rack for this recipe. What about doing a beef brisket? I made Paula Deen’s Sweet and Smoky Brisket, and it took over 5 hours in the oven. It was so good, but can I convert that to the pressure cooker? Would I have to use a rack for that, since it cooks in the liquid?
My rack hasn’t rusted, but I am careful not to leave it sitting in water, I don’t put it in the dishwasher and dry it after using. Here’s how I did my brisket https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/ I didn’t use a rack, but you could if you prefer. https://www.pressurecookingtoday.com/how-to-convert-a-recipe-into-a-pressure-cooker-recipe/
Thanks….I see someone else had the same concern about the rack. LOL
How long would you cook a 5lb corned beef brisket? We bought our corned beef day and realized the meat was 5lbs instead of 3lbs. Thanks
Hi Vickie – I would probably cut the brisket in half and cook them side by sides as if they were two smaller 2.5 lb briskets for 80 minutes. You may have to cut it to get it to fit any way. Let me know how it goes.
the only problem with this recipe is that it assumes an electric cooker, not a traditional stove top one. It should have instructions for non-electric cookers.
Hi KC – all my recipes are written for the electric pressure cooker. But it’s really easy to convert. Just bring your pressure cooker to high pressure the way you normally would and when it reaches pressure set your timer for 90 minutes.
I’m the corned beef queen in my family, and my old school way of making it is so time consuming. Ive always made corned beef on top of the stove in just water, and have always brought it up to a boil, then dumped the water, twice, to get rid of some of the saltiness. I was so nervous to change the tried and true, but this year I followed your recipe for the pressure cooker and the time and instructions were spot on! Perfectly tender, veggies with a bit of bite to them. But ~ the veggies were too salty. I’m not sure if it was the addition of broth, or skipping the first two boils. Next time, I’ll try one “de-salting” round in the pressure cooker with the lid off, then proceed with water according to your directions. Thank you for sharing !
Thanks Valerie – happy to have the “corned beef queen” tell me she enjoyed the recipe. If you want to cut the saltiness of the veggies without having to cooking the meat first, you could use just a little bit of the cooking liquid and add some water before you cook the vegetables.
I want to recommend a particularly good brand of corned beef for your corned beef and cabbage.
http://www.grobbel.com.
Grobbel’s has been around for 120 years. It may be available at more places, but I know this brand is available at Sam’s and Walmart Supermarket.
Made corned beef in my IP today. Barbara’s recipe for it is perfect.
I found something today that is especially useful if making corned beef. Barbara’s recipe calls for beef broth and I’ve also made it with chicken broth. Regardless of what I’m cooking that uses broth, I always choose low sodium or reduced sodium. Given the inherent saltiness of corned beef, one definitely wants to reduce the saltiness if possible. Today I found Swanson’s (my choice for the best brand of canned or boxed broths) UNSALTED beef broth (and UNSALTED chicken broth). Hallelujah! It’s available only in 32 oz. cartons. I found it at Walmart. Our other major supermarket chain is Dillon’s (owned by Krogers). At this time the unsalted broths are not available there. If you’re wondering where you can purchase these two unsalted broths, to to the Swanson’s website. You’ll be able to find when you can find any Swanson’s broth where you live.
Using the unsalted beef broth definitely made a noticeable difference in the saltiness of the cooked corned beef. I will definitely be using these unsalted broths in whatever I cook that calls for broth. I highly recommend these unsalted broths to you,
Thanks for sharing Razzy!
I found your website 2 days ago and tried this recipe yesterday. All I (we) can say is OMG! It was the best of the best corned beef we’ve ever tasted. The beef was so flavorful and the veggies were cooked perfectly. I did put in a 5 pounder. I cut it in half and cooked for 95 mins instead. I wasn’t sure if it would turn out salty but it was perfect. The veggies were cooked to perfection as well. Thank you so much for sharing this recipe. I’ll never cook corned beef on the stove ever again!
just tried this . and all i can say is yum the meat came out super tender and flavorful. and the veggies were perfect not mushy at all
I just wanted to thank you for this recipe. We haven’t had corned beef and cabbage for years, because it always sounded better than it ended up tasting. With my new IP, I definitely wanted to give it a try again. Wonderful result–a meal we all enjoyed.
Great recipe, just made it using my Power Cooker, using the canning setting (80 kPa, 90 min.) Only changed the time for cooking the vegetables, I did 6 minutes just to make sure the potatoes were done. Everything came out great! Thanks for the recipe.
That’s great! Thanks for sharing John.
The corned beef I bought did not have a seasoning packet. It had seasoning on it and the label states that it can be cooked right in the bag. I removed it to cook your recipe in the IP but wonder if I need to add any seasonings and if it’ll be too salty since I did not rinse in fear if washing off seasonings. Any thoughts? The brand was Eileen O”Connor’s from Fresh Thyme Market. Thanks!
Hi Juanita – I would assume that since they pre-seasoned it, they also rinsed it as well. You might want to taste the broth before adding the vegetables and if it’s too salty, just use a portion of the broth and add water to cook the vegetables.
Thank you so very much Barbara! I just used your recipe for Corned Beef and Cabbage and it turned out perfect. My husband is generally the “cook” in the house but knew I wanted to make this myself in our IP. He is still raving about it to his friends on facebook right now.
Thanks so great – thanks Kellie!
Also I don’t have a rack for the meat or veg. Will it be ok without one?
You should be just fine to cook everything without a rack. It’s just harder to get them out of the pot. Enjoy!
I have a Fagor 10 qt stove top pressure cooker. It recommends 60 minutes for 3 lb flat cut, others recommend 90 minutes which is correct? Also Wolfgang Puck suggests that you put the vegetables in at the start when you begin the corned beef. Won’t that overcook them? What do you think beer and beef broth will yeild? Thank you!
Hi Joe – your stove top pressure cooker will cook faster than an electric. I think it depends on how tender you like your corned beef. You could always cook it for 60 and check and see if it’s done to your liking and if it’s not as tender as you’d like, cook it for a longer time. Your vegetables would be mush if you cooked them for 60 minutes. I’ve never tried beer, but others seem to enjoy it.
Joe, I can recommend using both beef broth and beer – in fact I used both tonight when I made Barbara’s recipe. One could also use beer and just water – no broth.
Cooking times are different for different brands of electrics. Cuisinarts take longer than Instant Pots… for instance because they cook at a lower pressure. Of course at 15 psi stove tops PCs are the fastest.
My silicone seal never smelled so much of garlic. I used one small can of beef broth and the rest water. That worked okay.
I’m thinking of making this, but want to know if water could be substituted for the beef broth without changing the wonderful outcome too much. I don’t have low sodium beef broth on hand and corned beef is already salty enough.
Hi Sandy – yes, others prefer to use water to reduce the saltiness. Enjoy!
Sandy, see my comment above. Swanson now sells UNSALTED beef and chicken broth.
Can you substitute beer/water mix for the beef stock?
Yes, others have enjoyed it that way.
We have 10 qt. Power Pressure Cooker XL and a great big family. What would your recommendations be for a much larger cut of meat (or beef brisket) and more vegetables. How should the cooking time be increased based on poundage and amounts? Would you please provide that in increments?
Hi Tori – it depends on the thickness of your meat more than weight. Laura has a good chart which should cook times by thickness. http://www.hippressurecooking.com/pressure-cooking-times/#meat Enjoy!
I followed this recipe to the tee. It came out absolutely amazing!! This one will go in the books as something we will serve to guests on St Patrick’s day with some Irish bread and a pint of Guinness. Thank you Barbara!!
That’s so great Doug! I’m sure your guests will be impressed. Have fun!
Is this recipe good for a stove top pressure cooker?
Hi Eric – yes, it should work well in a stove top pressure cooker. Stove top pressure cookers cook at a higher psi, so you may want to reduce the cook time a little, perhaps 10 minutes less.
I used 35 minutes at HP and everything was perfect. Why such high cook times at high pressure? I could see this at 7.5 psi, but at around 11psi?
Sorry. Instantpot says 35-40, Hippressurecooking says 70 If it’s cooked at 40, why the extra time?
Hi Keith – everyone’s idea of perfect is different. Longer cook times on meats with lots of connective tissues helps to make it more tender.
I have an Instant Pot SMART and have only used it a few times. What is the purpose of 90 minutes as opposed to the “meat/stew” button? Thanks!
Hi Aaron – you could use the meat/stew button and just adjust the time to 90 minutes. Here’s more info about the buttons https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/
If I am making two 3 pound corned beefs in the same pressure cooker, does the cooking time extend from the 90 minutes that is recommended for the 3 pounder????
Hi Nick – if you can fit the corned beef in the pot so it doesn’t cook as a piece that is twice as thick, then your cook time will be the same i.e not stacked on top of each other. Enjoy!
Getting near St. Pat’s Day and thoughts go to corned beef and cabbage.
In my opinion the brand name of the best corned beef is Grobbel’s. They bill themselves as America’s Oldest Corned Beef Specialist. http://www.grobbel.com. They’ve been around since 1883. There are also recipes on their website including an interesting one that calls only for corned beef, a cup of brown sugar and a cup of stout beer. It’s not a pressure cooker recipe but it easily could be. I’ve found Grobbel’s corned beef at Sam’s and Walmart though there are likely other stores that sell it. Choose the flat cut as it will cook more evenly.
Thanks Razzy.
I made this today and it was delicious. Only a small portion was left over. I had 2.5 lb of corn beef and cut the time to 75 min and it was perfect. Thanks for sharing.
That’s great Ken – thanks!
I made this last night. I only had a 2lb brisket and didn’t reduce the time. I wasn’t thinking. It was brown not red and dry. I’m assuming the dry was because I should ha e only cooked 2 lbs for 60 minutes right? Was it brown because I over cooked it or because of the beef broth? It was good but not much of a corned beef look or taste. Can I just use water next time?
Hi Lynn – sorry you had trouble. It does sound like it was overcooked. The beef broth didn’t turn my brown, but you could definitely use water next time if you’d prefer.
Or using a can of beer works well adding water as necessary to get the correct amount of liquid.
Pretty much the same way I have been cooking corned beef (boiled dinner) for 50 years. Just one suggestion- When I remove the corned beef from the cooker, I place it fat side up on a broiler pan and coat with brown sugar rub. pop it under the broiler at about 5 inches away from flame and broil till brow, bubbly and fat is crisp. This removed some of the water from the beef and makes the fat taste delicious!
Hi Marie – Sounds like a tasty addition! Thanks for sharing.
Hi Barbara,
when did the steam basket go in?
You said: Remove the steam basket and brisket from the pressure cooking pot.
But I don’t see mention of adding the steam basket or what goes in the steam basket.
Thanks.
Sorry for the confusion. I updated the instructions to remove the rack instead of steam basket. Thanks!
I just used a pressure cooker for the first time ever. I tried your recipe for corned beef and cabbage. I’ve cooked many before in my dutch oven and we love it. Pressure cooking saved me about three hours of time and was excellent. I love your website and will do steel cut oats for breakfast and will cook hard boiled eggs tomorrow. I like playing.
Mark is a great promoter of your sites. I’m jealous that he gets to eat all of your wonderful dishes and is still skinny. Not fair. Thanks again…Great job!!!!
Thanks Mark – I’m so glad you loved the corned beef and cabbage and my website. My Mark really is my biggest promoter. I’m lucky to have him, especially since usually it’s hard for me to toot my own hard.
I have a Ming Tsai pressure cooker. All he has is asian recipes , I need to know how many minutes I should put a corned beef and cabbage with carrots and potatoes on for. Your receipt says 90 minutes . But I would like to know exactly how long!
I’m not familiar with that pressure cooker. My recipes are written for 6 qt. electric pressure cookers. It’s not a problem to select a shorter cook time, release the pressure and check for tenderness. If the meat needs to cook longer, just lock the lid in place again and cook it longer. Enjoy!
Loved the Corned Beef and Cabbage…. awesome recipe. Thanks!
Thanks Patti!
My brisket was close to 5 pounds, it was a snug fit, but came out great. Also, I’m cutting carbs so I skipped the potatoes and used two heads of cabbage and a 2 lb. bag of carrots. The vegetables didn’t all fit, so I just cooked them in two batches.
Hi Mark – Sounds like you had quite the feast. Glad you enjoyed it!
Wasn’t sure about cooking the meat for 90 min. In the PC On my induction stovetop but it turned out great! First time ever making corned beef. Thanks for making it easy!
I’ve made corned beef & cabbage a number of ways – oven, crock pot, etc. This was the first time that I’ve made it in a pressure cooker. I won’t ever make it any other way! I cooked the meat for 75 minutes and it melted in my mouth. I asked my husband if he’d like me to make any changes next time – nope, perfect as it is!
Thanks for coming back and letting me know you made it and loved it!
making this right now! I have my fingers crossed. I am used to the “boiled dinner” on the stove with water and the seasoning pack. But then do to marrying my husband his mom makes a glaze to put on top the bake for a few in the oven. So I will still do that. I also love it without. So I am hoping. I actually buy 2 or more big corned beef so I have one more to make after this first. So I will let you know if I did anything different. Thanks for the recipe.
I made this last night and I absolutely loved it!!! The 90 minutes was perfect, and it all tasted wonderful!! I have two very picky boys who even loved it! Thank you for this great recipe! I am loving my pressure cooker so I stalk your site often to find new ideas! Thank you!!
Hi Heather – Thanks for letting me know how much you enjoyed it. I’m happy to have you stalk my site as often as you like.
Hi again Barbara-wanted to pop back in and say THANK YOU THANK YOU THANK YOU for sharing this recipe. I made it tonight in my pressure cooker and Bob said THIS is the way to make corned beef from now on. I agree…it is AMAZING. Tender, juicy, DELICIOUS! The cook time was PERFECT. I still have to get used to cooking vegetables and getting the timing down……I goofed and got the potatoes, cabbage and carrots a LITTLE too soft but they still tasted wonderful.
I made Kalyn’s horseradish sauce to go along side…I substituted low fat plain Greek yogurt for the sour cream that I mixed with mayonnaise, prepared horseradish and just a touch of Dijon mustard. It’s fabulous alongside the meat.
We’re SOOOO looking forward to the leftovers tomorrow. 🙂
Thanks Carol! Glad you thought it was perfect too. I love that you tried Kalyn’s horseradish sauce too. She lives near me and is a great friend.
I’m so glad that you posted this recipe. I considered using my P/C, but you took the guesswork right out of it for me. Leftover corned beef makes a great hash or sandwiches, too!
I have never had nor made Corned Beef & Cabbage….I tried this last night and it turned out great. Thanks for the easy recipe
Thanks Nichole! So glad you enjoyed the recipe.
Thanks for the recipe Barbara. I grew up eating “Boiled Dinner” (which is exactly what you made) around St Patrick’s Day. I love corned beef.
I usually make boiled dinner on the stovetop in a large stockpot, but this year I will try your pressure cooker recipe instead. I tried it in the slow cooker once and didn’t like it. I don’t think the slow cooker gets it tender enough.
This sounds delicious! I’ve never made it, but I’ll have to give it a try sooner than later.
90 mins at full pressure seems unreal I’ve never put anything over 30 mins just seems like over kill
Hi Dennis – lots of large meats require more than 30 minutes to get very tender. Have you cooked a 3-lb corned beef for only 30 minutes?
Putting my faith in u this Sunday…
Thanks Rob – you won’t be disappointed!
My husband is more Irish than I am and he does not like corned beef. Drives me nuts every St. Patrick’s Day—but one day I’m going to make it anyway! Pinned!
Just what I was looking for. I cook this every year for my birthday and this year is in the pressure cooker. Thank you.
Great! Let me know how you like it.
I noted that some stores have corned beef on special around St. Patrick’s Day and that’s true. However as you might guess, it’s very popular around St. Patrick’s day and tends to sell out wherever it’s sold. If you plan to do a corned beef for the 17th, get it now, so you won’t be disappointed when you go to the store to get it.
And another hint – corned beef shrinks enormously when cooked, so be sure and buy a larger one than you think you’ll need. Uncooked it may look like you’re buying a big enough corned beef to feed your neighborhood, but once cooked you won’t think that at all. Besides IF there are leftovers, corned beef makes great sandwiches.
Mustard Sauce for Corned Beef
Mustard Sauce for Corned Beef
1 egg yolk
4 t. brown sugar
Flour for thickening (start with about 1 T. adding more if needed)
3 t. dry mustard
1 t. Grey Poupon mustard (preferably Harvest Coarse Ground). Do not use regular yellow mustard. It has a different taste and is not a good choice for this sauce.
Scant ¼ cup of apple cider vinegar (Maille is a fantastic brand, but is VERY hard to find).
½ C. water (use some that the corned beef has been cooked in)
In a saucepan before turning on the heat, whisk egg yolk and sugar together. Next whisk in flour and mustards. Gradually whisk in vinegar and water or corned beef liquid. Cook over medium heat until mixture thickens. Do not let the sauce boil. Serve hot or cold with hot or cold corned beef – it’s great on the vegetables as well. This sauce would also be nice with pork or ham.
Love, love, love corned beef and made one a few weeks ago. I have found the Grobbel’s brand sold at Sam’s to be excellent. For even cooking, many recipes suggest using the flat rather than the point cut which is thicker at one end and thinner at the other.
There are probably as many recipes as there are people cooking corned beef. I came up with my pressure cooker recipe by combining recipes from several sources including America’s Test Kitchen (ATK). ATK notes that the packaged spice packet that comes with the corned beef is stale and recommends discarding it and using their combination of spices which I do. They recommend 3 bay leaves, 1 T. whole black peppercorns, 1 T. minced fresh thyme (I used 1 t. of dried thyme) and 1 t. of whole allspice and 3 cloves of fresh garlic. Onions, carrots and celery are also added. For liquid I used a can of reduced sodium chicken broth and a bottle of dark beer. I had no Guiness so used Beck’s Dark Beer. Liquid is to cover the corned beef so I added enough water to cover. Recipe recommends laying the corned beef on the rack in the cooker, fat side up. When the meat is finished cooking it’s transferred from the pot to a plate and the cooking liquid strained and solids discarded. An assortment of vegetables to be eaten (rather than used for flavoring) is added to the strained cooking liquid to pressure cook. I used cabbage, carrots, potatoes and parsnips. ATK also suggests turnips, rutabaga, boiling onions, kale and brussels sprouts as possibilities. A combination of any of these would be perfect, I think.
I think Barbara uses a digital PC and I use stovetops. My corned beef was perfect cooked 50 minutes. If not done at 50 minutes, bring back to pressure and cook for another 10 minutes. Be careful not to overcook or your corned beef will be dry and stringy. Better to undercook and check for doneness, adding additional time if necessary than overcook and ruin your meat.
I’m not suggesting in any way that my recipe is better than Barbara’s – it’s just different. Look up several recipes and choose the one that sounds best to you. Or do as I did and create your own recipe combining aspects of several recipes.
Thanks for sharing your tips. I did quite a bit of research on timing and most liked a longer cook time. I thought 90 minutes was perfect. But it sounds like you’ve got a recipe that you love, so that’s great.
Barbara, the timing may be the difference between a digital pressure cooker and a stovetop. If in doubt, choose a shorter cooking time and check. If your corned beef is not done. put it back under pressure for additional time. You can always cook it longer, but not a shorter time. I think corned beef may also be a bit more forgiving in terms of cook time than some dishes.
No – the timing difference between stove top and electric is not that great. Here’s a comparison Dad cooks dinner did http://dadcooksdinner.com/2012/03/pressure-cooker-corned-beef-and-cabbage.html/ and another recipe I used as a guide http://www.theperfectpantry.com/2014/03/recipe-for-corned-beef-horseradish-mustard-sauce-pressure-cooker.html. Also ATK Pressure Cooker Perfection says 90 minutes for a stove top pressure cooker. Perhaps it’s just a matter of how tender you like your corned beef.
But of course you’re right, I’m sure corned beef is more forgiving than many dishes.
Barbara, I think you’re right on the time (90 min) and that’s what I’ll be doing today. Last time I made it in IP for 50 min and it was tough, very disappointed and had to cook again.
I love your story-and your daughter’s surprise-about corned beef, Barbara.
I grew up having corned beef-what my parents called a “Boiled Dinner” every St. Patrick’s day. They would get corned beef from the small meat market in town. The butcher would “corn” the briskets….they were a “grey cure” not the “red cure” like I see at the grocery store-and no seasoning packet. I do buy the red cure (grey if the market we shop at has them) and don’t add the seasoning. Don’t know if I’ll be making one this year because the price around here for them is out of sight. I’ll check and see when I shop at week’s end. Nice to know it can be done in the pressure cooker too. I usually bake my corned beef in the oven then use the meat juices cook the vegetables on the stove top. I could save some time and cook the vegetables in the pressure cooker for sure. I always add rutabaga and parsnips to the mix too.
Carol, closer to St. Patrick’s Day many stores have corned beef on special. Not only that, stores that typically don’t have corned beef for sale year round will bring some in for St. Patrick’s Day. Keep and eye out and you may found corned beef at a more reasonable price.
Thanks Carol! Sounds like a great tradition. You’ll have to let me know how you like it.
I have some corned beef I’m cooking in my pressure cooker tomorrow; can’t wait to try it. This looks like a delicious meal.
Thanks Kalyn – let me know how you like it!