This pressure cooker corned beef recipe will make the juiciest, tenderest corned beef brisket in a lot less time than cooking it in the oven or on the stove in a low heat. Dont forget to cut against the grain. Serve it up with cabbage or your favorite side dish.
It’s that time of year for corned beef, but I think it should be all year. Not just on March 17, St. Patricks Day. At the Madness house, it’s always corned beef time because I always buy extra when they’re on sale around this time of year and freeze them for later use.
Plus, I can usually find them at the butcher or the grocery store all year long, and I’ll grab one when I see it. It’s so delicious! Definitely a favorite for both Patty and me.
I have cooked corned beef in a slow cooker, the oven, and a pot of stew on the stove, among other ways. You might want to try cooking it in a pressure cooker.
Pressure Cooker Corned Beef is a GREAT way to achieve super tender corned beef every time. It’s SO easy, and it’s the fastest you’ll ever cook a corned beef, hands down.
We’re talking 90 minutes of cooking time, plus 10 to 15 minutes tops for the pressure release. That’s it. It usually takes hours and hours for the tough cut of meat to tenderize. I love my pressure cooker. It seriously ROCKS.
And YES, this also applies to making Instant Pot Corned Beef on the pressure cooker setting. Im using an electric pressure cooker, though this will work with any brand. Be sure to follow your equipment operating instructions.
Cooking salt beef in a pressure cooker is a great way to infuse this tougher cut of meat with flavor and make it fall-apart tender. With the right ingredients and techniques, you can have delicious salt beef on the table in under an hour!
As a busy mom who loves serving hearty comfort food classics, I’ve perfected this easy pressure cooker salt beef recipe over the years. I’m excited to share all my tips and tricks so you can enjoy melt-in-your-mouth salt beef too. Cooking it in the pressure cooker cuts the cooking time significantly compared to traditional boiling or braising methods.
Why Cook Salt Beef in a Pressure Cooker?
Salt beef typically needs prolonged cooking by boiling or braising to break down the collagen and become tender. This can take 2 hours or more! A pressure cooker allows you to cook the salt beef in a fraction of the time while still getting fork-tender results.
Here are some of the benefits of using a pressure cooker for salt beef:
-
Fast cooking time – The high pressure tenderizes the meat in less than an hour
-
Intense flavor – The spices and cooking liquid fully penetrate the meat.
-
Easy to transport – Pressure cookers are portable for cooking at gatherings.
-
** Minimal effort** – Set it and forget it! No need for constant monitoring.
-
Juicy meat – The moisture is locked in.
-
Nutrient retention – Short cook time preserves more vitamins and minerals.
If you’ve never cooked salt beef before, keep reading for my step-by-step pressure cooker method!
Ingredients Needed
- 2 lb salt beef brisket
- 2 cups beef broth or stock
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1⁄2 tsp black pepper
- 1⁄4 cup apple cider vinegar
- 2 Tbsp cornstarch
- 2 Tbsp cold water
Step-by-Step Instructions
Follow these simple steps for perfect pressure cooker salt beef every time:
-
Season the salt beef: Pat the salt beef dry and generously season all over with black pepper. No need to add extra salt!
-
Sear the meat: Select the sauté setting on the pressure cooker and heat oil. Brown the salt beef on both sides, about 2-3 minutes per side. This caramelizes the exterior.
-
Sauté the aromatics: Add the onion, celery, and carrots. Sauté 3-4 minutes until softened. Add the garlic and sauté 1 minute more.
-
Deglaze: Pour in the apple cider vinegar and scrape up any browned bits stuck to the bottom of the pot. Simmer 2 minutes.
-
Add seasonings and liquid: Add the bay leaves, thyme, beef broth, and salt beef with any accumulated juices.
-
Pressure cook: Lock the lid and cook on high pressure for 45 minutes for a 2 lb roast. Allow pressure to release naturally, about 15 minutes.
-
Make a slurry: In a small bowl, whisk together the cornstarch and cold water.
-
Thicken the sauce: Remove the salt beef and add the cornstarch slurry to the cooking liquid. Bring to a simmer to thicken.
-
Shred and serve: Using two forks, shred the salt beef and add it back to the sauce. Enjoy immediately!
The concentrated flavors from the broth, vegetables, and seasonings all permeate the beef to give you incredibly moist and tender shredded meat in gravy.
Helpful Tips for Success
- Use fresh thyme for the best flavor. Dried thyme can seem dusty in comparison.
- Let the pressure release naturally. Quick releasing can cause meat to toughen.
- Skim the fat from the cooking liquid for a healthier gravy.
- Add other veggies like parsnips or turnips if desired.
- For food safety, refrigerate leftovers within 2 hours.
Frequently Asked Questions
What size salt beef should I buy?
For a pressure cooker, I recommend a 2-3 lb piece. Larger roasts may not fit or cook evenly.
Can I cook from frozen?
Yes, but add 15-20 minutes to the cook time if starting from frozen.
Do I need a special cooker?
No, any electric pressure cooker like the Instant Pot will work. Stovetop pressure cookers work too.
Can I substitute ingredients?
The broth, onions/celery/carrots, and vinegar are essential for flavor. Herbs can be adjusted.
More Delicious Pressure Cooker Recipes
- Pressure Cooker French Dip Sandwiches
- Jammin’ Jamaican Oxtail
- Pressure Cooker Carnitas Tacos
- Short Rib Ragu
Now that you’re a pro at pressure cooker salt beef, try it in some of these tasty recipes! The tender, fall-apart texture makes it perfect for sandwiches, tacos, pasta sauces, and more.
/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__03__pressure-cooker-bc49415b2cbd47a9b0f77cf0c105c9e2.jpg)
Recipe Tips & Notes
- Freeze your Leftovers. It’s easy to freeze corned beef that you have left over in bags that are made for freezers. I like to vacuum seal mine to keep them longer. We enjoy it for quick lunches. Patty really LOVES corned beef.
- Time Saver. In a pressure cooker or Instant Pot, corned beef is cooked for about 90 minutes. Cut bigger briskets into three or four smaller pieces to save time. Then, pressure cook them for sixty minutes instead of ninety. Thats a lot of time saved! Release Naturally.
Also, check out these other corned beef recipes, in case you have leftovers like I always do.
If you put the leftover Pressure Cooker Corned Beef in a container that won’t let air in, you might be able to keep it for up to three to four days. To maximize the storage life, make sure to refrigerate them promptly.
Pressure Cooker Corned Beef and Cabbage Recipe
Don’t just throw the cabbage into the pressure cooker with the corned beef and cook it. If you’d like to cook your cabbage too, do different steps. It will get too mushy. So here is an easy way to make pressure cooker corned beef and cabbage.
Remove Corned Beef from Pressure Cooker. After following the steps above to make corned beef in a pressure cooker, take the brisket out of the pot and cover it with aluminum foil. Let it rest.
Strain Vegetables. Strain out the vegetables and set them into a bowl and cover. Reserve the cooking liquid in the pot.
Add Cabbage to Pressure Cooker. Next, add in cabbage chopped into wedges, along with potatoes and carrots if youd like those as well.
Pressure Cook the Cabbage. Close the lid and lock it. Cook at high pressure for 3 minutes. Finally, quick release the pressure and serve them up along with your corned beef.
Yeah. Check out this recipe: Slow Cooked Corned Beef with Spicy Guinness Gravy and Caramelized Cabbage. Oh baby.