This pressure cooker corned beef and cabbage may be the most tender and flavorful you will ever eat. In this recipe, the garlic and seasonings melt into the marbling layer. After a quick broil (either in the oven or with the lid of an air fryer), the meat gets crispy and tastes great!
St. Patricks Day is right around the corner. I make it a point to have pressure cooker corned beef and cabbage every year. This will be the eighth year Ive made pressure cooker corned beef and cabbage. The first thing I cooked in my Instant Pot (after leaving it in the box for two months after Christmas). Well, my life was never the same. Who knew that a few years later, I would have written hundreds of Instant Pot recipes?!.
Corned beef brisket simmered in an electric pressure cooker becomes incredibly tender and flavorful in a fraction of the time it would take with traditional boiling or slow cooking methods. With an electric pressure cooker like the Instant Pot, you can have delicious homemade corned beef on the table in around 2 hours!
In this step-by-step guide, you’ll learn how simple it is to make melt-in-your-mouth corned beef in the electric pressure cooker. Let’s get started cooking!
Benefits of Using an Electric Pressure Cooker
Pressure cooking is the ideal method for cooking corned beef brisket for several reasons:
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Shortens cooking time significantly from 4-5 hours to just 1.5-2 hours.
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Infuses the meat with moisture and flavor
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Helps break down collagen for fork-tender meat.
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Minimal hands-on time needed compared to stovetop methods.
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Convenient, walk-away cooking with no need to monitor.
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Wide time window so no risk of overcooking.
With an electric multicooker like the Instant Pot, the pressurized environment allows the brisket to quickly become fall-apart tender.
Tips for Choosing an Electric Pressure Cooker
Almost any modern electric pressure cooker will work well for making corned beef. Key features to look for include:
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6-quart minimum capacity.
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Manual pressure control rather than just presets.
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Accessories like a trivet and steaming rack.
Popular models like the Instant Pot IP-DUO60 or Ninja Foodi are great choices that will give delicious results.
Selecting a Corned Beef Brisket
Start with a quality brisket to ensure great flavor:
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Choose a 3-4 lb first-cut brisket for most pressure cookers.
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Opt for a brisket with an even fat cap layer.
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Look for bright pink or red lean meat.
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Ensure it says “corned” not “uncured” brisket.
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Grab a brisket 5-10 days before the use-by date.
Finding a properly cured brisket lays the foundation for tasty homemade corned beef.
Prepping the Brisket
Before pressure cooking, the brisket needs some simple prep:
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Rinse the brisket under cold water to remove excess salt.
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Trim off any hardened fat or sinew. Leave about 1⁄4 inch of the fat cap.
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Pat the brisket very dry all over with paper towels.
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Lightly rub garlic powder and onion powder all over the brisket. This adds extra flavor.
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Pour beer or broth into the pressure cooking pot. This helps keep the meat moist.
Now the corned beef is ready for the pressure cooker!
Step-by-Step Pressure Cooker Directions
Follow these simple steps for perfect pressure cooked corned beef:
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Add 1 cup liquid like beer, beef broth or water to the pressure cooker pot.
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Place brisket fat side up on a trivet or steaming rack.
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Lock the lid and select Meat/Stew mode for 100 minutes.
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Allow 10-15 minutes for pressure to build.
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After cooking, use natural pressure release for 10-20 minutes.
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Carefully remove the lid. Transfer brisket to a cutting board.
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Slice brisket across the grain and serve.
It’s that easy with an electric pressure cooker!
Handy Time-Saving Tips
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Add potatoes, carrots or cabbage to cook alongside the brisket.
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Cook 2 briskets stacked on the trivet to save time on back-to-back meals.
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Use quick pressure release after cooking for faster serving.
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Start cooking a day ahead. Refrigerate brisket in broth overnight.
Testing for Doneness
The brisket is ready when:
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It reaches an internal temp of 195°F with a meat thermometer.
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A fork can easily be inserted into the thickest part.
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The meat slices cleanly without shredding.
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The brisket feels very tender when poked.
If needed, simmer brisket for 10-15 minutes with the pressure cooker lid off until tender.
Serving and Leftovers
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Slice the brisket across the grain for serving. This makes it more tender.
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Opt for thin slices and serve 2-3 per person.
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Refrigerate leftovers in broth up to 5 days.
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Slice and freeze leftovers in portions up to 3 months.
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Reheat leftovers in the pressure cooker or on the stovetop until hot.
Delicious Ways to Serve Corned Beef
Enjoy your tender pressure cooked corned beef:
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On rye bread with mustard for tasty sandwiches.
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With boiled potatoes, carrots and cabbage for a classic corned beef dinner.
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Diced up in corned beef hash with potatoes and onions.
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In a hash brown breakfast casserole with eggs and cheese.
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Thinly sliced on pizza in place of pepperoni or sausage.
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Diced and added to soups, stews, beans or rice dishes.
The possibilities are endless!
Helpful Substitution Options
If you don’t have certain ingredients, try these easy swaps:
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Beef broth instead of beer for cooking.
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Pickle juice instead of garlic and onion powder.
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Pork shoulder or beef chuck roast instead of brisket.
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Add bay leaves, allspice and other aromatics for extra flavor.
With some simple substitutions, you can adapt this recipe to use on hand ingredients.
Food Safety Tips
To safely prepare corned beef:
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Wash hands, utensils, sink after raw meat contact.
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Use a digital food thermometer to check doneness.
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Refrigerate leftovers within 2 hours.
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Reheat leftovers to 165°F.
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Discard brisket if left at room temp for longer than 2 hours.
Following basic food safety guidelines protects you and your guests.
Now you’re ready to make tender, juicy corned beef in your electric pressure cooker! In just a couple hours, you can enjoy this satisfying homemade comfort food.
How to Make Pressure Cooker Corned Beef and Cabbage
And This Is The Amazing Result
- This will get rid of any extra salt. Rinse the corned beef brisket well with cold water.
- Thinly slice the brisket across the grain.
- You can freeze corned beef for two to three months or keep it in the fridge for three to four days.
- Instead of chicken broth, use a bottle of beer to change the taste of the meat. But I would never use water.
- Allow the pressure to release naturally. This will help with the tenderness of the beef. If you have about 30 minutes to spare, I suggest letting the pressure go naturally. If you’re in a hurry, you could do it after 10 to 15 minutes.
- I showed you two different ways to cook vegetables in the pictures in this post. It really depends on what you like; both ways are great.
Which cut should I use, point or flat? They both will work just fine. I think I prefer the flat cut because they slice more evenly.
Is it okay to use a frozen corned beef brisket in this recipe? The brisket should be thawed first. This will ensure that it cooks evenly, not to mention rinsing it beforehand.
Do I need to soak the corned beef before cooking it in a pressure cooker? You don’t need to soak the brisket before cooking it, but you should rinse it well under cold water to get rid of the salty brining wine.
Do you use the corned beef brisket that comes in a package and is already seasoned, or do you use a plain brisket? For this recipe, we use briskets that have already been seasoned.
Do I have to allow pressure to release naturally? Cant I just do a quick release? I find that a quick pressure release causes meat texture to change – becoming tough and chewy. According to this article by The Kitchn, you should use a natural release when cooking meat, dried beans and legumes, rice, soup, and other foods that are mostly liquid.
The BEST Corned Beef and Cabbage – Quick and Easy Instant Pot Recipe
FAQ
How long to cook meat in electric pressure cooker?
How long does it take to soften meat in a pressure cooker?
What is the best method for cooking tender corned beef?
How much water do I add to pressure cooker for beef?
Can you cook corned beef in a pressure cooker?
This pressure cooker corned beef is the most tender, flavorful corned beef that you will ever eat! Cooking time includes the time for the pot to reach the proper pressure. Gather all ingredients. Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
Can You Pressure Cook corned beef brisket?
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. 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.
Can You Pressure Cook corned beef & cabbage?
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!
How to cook corned beef in Instant Pot?
Place the corned beef on the rack in the Instant Pot. Add the onion, potatoes, and garlic. Pour broth over the meat and veggies. Sprinkle spices over it all. Place the lid on the Instant Pot. Ensure the valve is sealed so that no steam is released. On an Instant Pot, push meat or manual which should select high pressure then select 40 minutes.