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Sliced pressure cooker corned beef served with cabbage, carrots, and red potatoes on a white platter
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Pressure Cooker Corned Beef and Cabbage

Fork-tender pressure cooker corned beef and cabbage in about 90 minutes. The vegetables cook right in the same pot for a complete, one-pot meal. An optional crispy garlic topping takes it over the top.
Course Main Course
Cuisine American, Irish American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting/Release 20 minutes
Total Time 2 hours
Servings 8
Calories 462kcal
Author Gary White

Ingredients

For the Corned Beef

  • 1 corned beef brisket (2.5 to 5 lbs.) spice packet reserved
  • 4 cups chicken broth
  • 1 yellow onion sliced
  • 6 thyme sprigs
  • 1 bay leaf

For the Vegetables

  • 1.5 lbs. baby potatoes quartered
  • 1 lb. baby carrots whole
  • 1 small head green cabbage cored and sliced like shredded collards
  • 2 tsp. kosher salt to taste
  • black pepper to taste
  • garlic powder to taste
  • onion powder to taste

For the Crispy Garlic Top (Optional)

  • 2 Tbsp. garlic paste 3-4 cloves minced
  • 1 tsp. black pepper
  • Reserved spice packet from the corned beef

Instructions

Prep the Corned Beef

  • Open the corned beef packaging and set the spice packet aside.
  • If making the optional crispy garlic topping: In a small bowl, mix the garlic paste, black pepper, and the reserved spice packet. Spread the mixture in a thin, even layer over the fat cap of the brisket.
  • Place the sliced, thyme sprigs, and bay leaf in the bottom of the pressure cooker, beneath the trivet.
  • Pour in 4 cups of chicken broth.
  • Set the trivet in the pot and place the corned beef on top, fat cap facing up.

Pressure Cook

  • Lock the lid and set the valve to sealing. Cook on High Pressure based on the weight of your brisket: 2.5 to 3 lbs (75 to 80 minutes), 3 to 4 lbs (85 to 90 minutes), 4 to 5 lbs (95 to 105 minutes).
  • When the cook time is up, let the pressure release naturally. Minimum 10 to 15 minutes, full natural release preferred. This step is crucial for tenderness.

Add the vegetables

  • Remove the corned beef from the pot and set it on a cutting board or sheet pan. Tent loosely with foil.
  • Remove the trivet, thyme sprigs, and bay leaf from the pot. Leave the broth in.
  • Add the quartered potatoes, whole baby carrots, and sliced cabbage to the pot. Season with 2 teaspoon kosher salt, black pepper, garlic powder, and onion powder.
  • Lock the lid, set the valve to sealing, and cook on High Pressure for 0 minutes.
  • Quick release the pressure as soon as the cook cycle finishes.

Optional: Broil for the Crispy Garlic Finish

  • If you added the garlic topping before pressure cooking, this is where it pays off.
  • As the vegetables finish cooking, preheat your broiler on high.
  • Transfer the corned beef to a foil-lined sheet pan or baking dish, keeping the garlic topping in place. Broil on the bottom rack for 5 to 10 minutes, watching closely, until the top is browned and crispy.
  • Let the corned beef rest for 5 to 10 minutes, then slice against the grain and serve with the vegetables.

Video

Notes

Yes, zero minutes for the veggies. It sounds wrong, but it works. The time it takes for the pot to come up to pressure is enough to cook the vegetables through without turning them to mush. If you cannot set your cooker to zero minutes, set it to 1 minute. Trust the process.
  • The GF Warning: While the ingredients are naturally gluten-free, always double-check the included spice packet, as some commercial brands contain gluten.
  • The Golden Rule: Do not skip the natural release. Quick-releasing the pressure is the number one reason brisket turns out tough.
  • The Game Plan Link: Cooking this for a holiday? Check out my full St. Patrick's Day Kitchen Game Plan for the exact prep timeline and my favorite side dish pairings.
Cook time by weight:
  • 2.5 to 3 lbs: 75 to 80 minutes
  • 3 to 4 lbs: 85 to 90 minutes
  • 4 to 5 lbs: 95 to 105 minutes
Natural release is not optional. Skipping it is the number one reason pressure cooker corned beef turns out tough. Give it at least 10 to 15 minutes. Full natural release is best.
The garlic topping goes on before pressure cooking. Spread it over the fat cap before the brisket goes into the pot. The broil at the end just crisps it up.
Cut the cabbage like shredded collards, not wedges. Smaller pieces cook more evenly, are easier to eat, and pick up more seasoning from the broth.
Check your spice packet if cooking gluten-free. Some brands include ingredients that contain gluten. Verify the label or use your own spice blend.
Storage: Refrigerate sliced corned beef and vegetables in separate airtight containers for up to 3 to 4 days. Save the cooking broth separately for reheating.
Freezing: Freeze sliced corned beef with some cooking broth in an airtight container or freezer bag for up to 2 months.

Nutrition

Serving: 8oz. | Calories: 462kcal | Carbohydrates: 3g | Protein: 34g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2761mg | Potassium: 721mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 65mg | Calcium: 32mg | Iron: 4mg