Pressure Cooker Corned Beef Recipe

A simple, easy corned beef you can make in a pressure cooker. Read each step and follow the times.

introduction

This easy pressure cooker corned beef makes tender meat and soft vegetables in less time than a slow roast. It is great for a family dinner or a holiday meal. If you want a simple dessert after this meal, try a banana pudding brownies recipe to finish.

why make this recipe

• It is fast compared to oven or slow cooker methods.
• The Instant Pot makes the meat very tender.
• You can cook meat and vegetables with little fuss.
• It uses simple ingredients you may already have.

how to make Pressure Cooker Corned Beef Recipe

Follow these steps in order. Use an Instant Pot or other electric pressure cooker.

1. Rinse the corned beef under cold water. Put it in the pot fat side up.
2. Add the spice packet that came with the beef. Pour in 4 cups water and 12 ounces beer.
3. Close the lid and set the valve to sealed. Pressure cook on high for 90 minutes.
4. Let natural release for 20 minutes, then open the valve to release any left pressure. Open the lid carefully.
5. Lift the corned beef onto a platter and let rest a few minutes. Pull or slice the meat across the grain.
6. For the vegetables, put carrots, potatoes, sliced cabbage, and onions in the pot with a little oil and salt and pepper. Cook under pressure for 5 minutes on high, then quick release. Or you can steam them on the stove until tender.
7. Serve the vegetables with the sliced or pulled corned beef.

Ingredients :

• 3 Lb Corned Beef with Spice Packet
• 4 Cups Water
• 12 ounces Beer
• Carrots (halved)
• Cabbage (sliced)
• Potatoes (quartered)
• White Onions (sliced)
• Oil
• Salt / Pepper

Directions :

1. Rinse corned beef and place into Instant Pot.
2. Add contents of spice packet, water and beer.
3. Attach lid and set valve to sealed position.
4. Pressure cook on high for 90 minutes with a 20 minute natural release.
5. Release any remaining pressure before removing lid.
6. Transfer corned beef to platter and pull apart.
7. Add vegetables to the pot and cook until tender (about 5 minutes under pressure or steam on stove).
8. Season veggies with oil, salt and pepper and serve with the meat.

how to serve Pressure Cooker Corned Beef Recipe

• Slice or pull the corned beef and place on a platter.
• Arrange carrots, potatoes, cabbage and onions around the meat.
• Spoon some cooking liquid over the meat for extra flavor.
• Serve with mustard, horseradish, or pickles on the side.

how to store Pressure Cooker Corned Beef Recipe

• Cool leftovers to room temperature for no more than 2 hours.
• Store in an airtight container in the fridge for up to 4 days.
• For longer storage, freeze in portioned airtight containers for up to 3 months. Thaw in the fridge before reheating.

tips to make Pressure Cooker Corned Beef Recipe

• Rinse the corned beef to remove excess salt from the brine.
• Cook fat side up so juices baste the meat.
• Let the meat rest for a few minutes before slicing.
• If your spice packet is missing, use a mix of bay leaves, peppercorns, mustard seed and coriander.
• Adjust pressure cook time if your beef is larger or smaller.

variation (if any)

• Add a few cloves of garlic for more flavor.
• Swap beer for beef broth if you prefer no alcohol.
• Add turnips or parsnips with the other vegetables.
• For a spicier version, add a pinch of red pepper flakes or a sliced jalapeño.

FAQs

Q: Can I use a different size of corned beef?
A: Yes. For smaller pieces reduce pressure time to 70–80 minutes. For larger pieces add 10–20 minutes.

Q: Do I have to use beer?
A: No. Use beef broth or water instead. Beer adds extra flavor but is not required.

Q: How do I know the meat is done?
A: The meat should be very tender and pull apart easily. If it is still tough, return to pressure for 10–15 more minutes.

Q: Can I cook everything together at once?
A: You can, but vegetables may overcook during the 90-minute meat cook. It is best to cook vegetables after the meat or add them in later.

Q: Can I brown the corned beef first?
A: Yes, you can sear the meat on the sauté setting for 2–3 minutes per side before pressure cooking for more color and flavor.

Pressure Cooker Corned Beef

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 105 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American
• Diet: Gluten-Free

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Description

This easy pressure cooker corned beef recipe yields tender meat and soft vegetables in a fraction of the time that traditional methods require.

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Ingredients

Scale 1x2x3x

• 3 lb Corned Beef with Spice Packet
• 4 cups Water
• 12 ounces Beer
• Carrots (halved)
• Cabbage (sliced)
• Potatoes (quartered)
• White Onions (sliced)
• Oil
• Salt
• Pepper

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Instructions

1. Rinse the corned beef under cold water. Put it in the pot fat side up.
2. Add the spice packet, water, and beer.
3. Close the lid and set the valve to sealed. Pressure cook on high for 90 minutes.
4. Let natural release for 20 minutes, then open the valve to release any leftover pressure. Open the lid carefully.
5. Lift the corned beef onto a platter and let rest a few minutes. Pull or slice the meat across the grain.
6. For the vegetables, put carrots, potatoes, sliced cabbage, and onions in the pot with a little oil and salt and pepper. Cook under pressure for 5 minutes on high, then quick release.
7. Serve the vegetables with the sliced or pulled corned beef.

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Notes

Rinse the corned beef to remove excess salt and cook fat side up for best flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 100mg