This pressure cooker corned beef and cabbage is the most tender and flavorful corned beef and cabbage you may ever eat.
St. Patrick’s Day is right around the corner. I make it a point to have corned beef and cabbage every year. This will be the third year I’ve made pressure cooker corned beef and cabbage. It was literally the first thing I ever cooked in my Instant Pot, after it sat in the box for 2 months post-Christmas. Well, my life was never the same. And I will never go back to the darkness. Who knew that two years later, I would have written over 100 Instant Pot recipes?!
Here’s a look at my old way of cooking this dish
One of my favorite tools in the kitchen is my Dutch Oven. It’s basically a cast iron pot with a ceramic lining. But as you can see, the meat has already started to take on a grayish color. And while it still tastes great, it is not nearly as appealing to look at; or tender for that matter. And let’s not even get started on the time!
And here’s a picture of the first time I cooked it in the IP!
Which cut should I use, point or flat? I’ve done it with both. I prefer flat.
When doing a natural pressure release, do I turn off the pressure cooker, or leave it on keep warm? Leave it on keep warm!
Are you using the prepackaged, pre-seasoned corned beef brisket or are you using a plain brisket? For this recipe, we are using pre-seasoned briskets.
Do I have to allow pressure to release naturally? Can’t 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.
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Pressure Cooker Corned Beef and Cabbage
- 4 lb. corned beef brisket with seasoning packet - cut in half if needed
- 4 cups chicken broth
- 1 yellow onion roughly chopped
- 6 garlic cloves peeled
- 8 thyme sprigs
- 2 bay leaves
- 1 head of cabbage chopped into wedges
- 1 lb. large carrots peeled, chunked
- 2 lbs. red or gold potatoes roughly chopped
- Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, bay leaves and seasoning packet.
- Lock lid and cook at high pressure for 75 minutes.
- Once cook time is complete, allow pressure to release naturally (about 40 minutes). Then remove brisket from pot, cover with foil, and allow to rest.
- Using a fine mesh strainer, pour liquid into separate container, then return to pot.
- Add carrots and potatoes to pot, then top with cabbage wedges. Lock lid and cook for 3 minutes at high pressure. Once cook time is complete, quick-release pressure.
- Carefully remove cabbage wedges individually, followed by other veggies.
- Gently slice brisket across the grain. Serve together and enjoy!
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