Pressure Cooker Corned Beef and Cabbage

Sliced pressure cooker corned beef on a bed of cabbage, carrots, and potatoes on a white plate with wooden background

Pressure Cooker Corned Beef and Cabbage

This may be the most tender and flavorful corned beef you will ever eat. In this recipe, the garlic and seasonings melt into the marbling layer and then crisp up after a quick broil (either with an air fryer lid or the oven) for an irresistible taste!

Course Main Course

Cuisine Irish American

Prep Time 5

Cook Time 1 55

Total Time 2

Servings

Calories 514kcal

Author Gary White

Ingredients

4 lb. corned beef brisket with seasoning packet
2 Tbsp. garlic paste
1 tsp. black pepper
4 cups chicken broth
1 yellow onion sliced
8 thyme sprigs
2 bay leaves
1 head of cabbage thinly sliced
1 lb. carrots peeled and sliced into 1-inch pieces
1-2 lbs. baby red or gold potatoes quartered

Instructions

Method 2 - Luscious with Crispy Top (Modern)

Mix the spice packet, black pepper, and garlic paste in a small bowl. Spread the garlic/spice blend evenly over the fat layer of the brisket.
Place the onions, thyme, bay leaves, and chicken broth in the pressure cooker. Then place the trivet on top.
Place the brisket on top of the trivet, lock the lid, and cook for 75 minutes at high pressure. When the cooking time is complete, allow the pressure to release naturally, which may take about 30 minutes.
Switch to an air fryer lid and broil the brisket at 400 F degrees for 10 minutes. Then remove the brisket from the pot, cover it with foil to keep it warm, and allow it to rest.
If you don't have an air fryer lid, transfer the brisket to a baking sheet. Turn the oven to its HIGH BROIL setting. Place brisket on the bottom rack of the oven and cook for 5-10 minutes, depending on how hot your broiler gets and how crispy you prefer your corned beef. Once the moisture cooks off, it will begin to toast very quickly, so keep a close eye on it. Once the brisket has reached your preferred char level, set it aside and allow it to rest for at least 10 minutes before slicing.
Always slice against the grain for maximum tenderness.
Pour liquid into a separate container using a fine mesh strainer, then return to the pot. Discard the aromatics. Add carrots and potatoes to the pot, then top with cabbage. Do not mix; you want the carrots and potatoes submerged, but the cabbage steams fine. Lock the lid and cook for 0 (zero) minutes at high pressure. If your cooker will not allow you to set it to 0, 1 minutes works just as well. Once cook time is complete, quick-release pressure and mix well. Note: You could opt to roast the vegetables in the oven while the brisket cooks in the pressure cooker.

Method 1 - Lean (Vintage)

Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, 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 to keep warm, and allow to rest.
Using a fine mesh strainer, pour liquid into separate container, then return to pot. Discard the aromatics.
Add carrots, potatoes, and salt to pot, then top with cabbage wedges. Lock lid and cook for 0 (zero) minutes at high pressure. Once cook time is complete, quick-release pressure.
Do not stir, but carefully remove each cabbage wedge individually onto your serving dishes, followed by other veggies.
When it’s time to serve, be sure to cut the brisket across the grain to keep it from becoming chewy. Serve together and enjoy!

Video

Notes

As of March 13, 2021, you will see that this recipe has two different methods - and here's why. As a recipe developer, it's my nature to keep trying to improve things. However, my first method for corned beef is so delicious and popular that it makes no sense to just do away with it. I would hate to ruin someone's day who is not about change like I am. Plus, my wife insisted.

So I chose to add a new method rather than replace the old one. Method 1 removes the fat layer for a leaner cut and lighter meal, while method 2 uses the fat layer to create a crispy layer. It is just a matter of preference. The video shows both methods.

EXPERT TIPS

Run cold water over the corned beef brisket to thoroughly rinse to remove the extra salty brine.
Thinly slice the brisket across the grain.
Leftover corned beef can be stored in the fridge for 3 to 4 days or frozen for 2 to 3 months.
To give the meat a different flavor, substitute a bottle of beer for the chicken broth. But I would never use water.
Allow the pressure to release naturally. This will help with the tenderness of the beef. I recommend a full natural release (which will take around 30 minutes), but in a pinch for time, you could release the pressure after 10-15 minutes.
In the pictures of this post, I've demonstrated two different ways of cooking vegetables. It really comes down to personal preference, both ways are great.

FAQs

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.

Can I use a frozen corned beef brisket for this recipe? It is best to thaw your brisket 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? There's no need to the brisket before cooking it, but you will want to rinse it thoroughly under cold water to wash away the salty brining liquid.

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? 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 primarily liquid foods.

Is zero minutes really correct for the veggies? Yes. They will cook as the pressure cooker is coming up to pressure. Once the pressure cooker beeps, it will be fully cooked and tender but not mushy.

Nutrition