Pressure Cooker Corned Beef and Cabbage

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 8 customer reviews
Pressure Cooker Corned Beef and Cabbage
Pressure Cooker Corned Beef and Cabbage

Ingredients

  • 1 (4 pound) corned beef brisket with spice packet
  • 1 cup water
  • 1 head cabbage, cut into 8 wedges
  • ½ pound Yukon Gold potatoes, cut into wedges
  • ½ pound carrots, cut into 1-inch pieces
  • salt and freshly ground black pepper to taste

Directions

  1. Place corned beef brisket and water in the pot of a pressure cooker. Pour spice packet that is included with the corned beef brisket over the meat.
  2. Lock pressure cooker lid in place and set steam vent to Sealing.
  3. Select Pressure Cook (Manual) and cook for 90 minutes on High pressure.
  4. Set steam vent to Venting to quick-release pressure.
  5. Remove corned beef to a cutting board.
  6. Put cabbage, potatoes, and carrots, in the pressure cooker.
  7. Lock pressure cooker lid in place. Set steam vent to Sealing.
  8. Select Pressure Cook (Manual) and cook for 3 minutes on High pressure.
  9. Set steam vent to Venting to quick-release pressure.
  10. While the vegetables cook, trim fat from brisket and slice thinly across the grain. Arrange slices on a serving platter.
  11. Season cabbage, potatoes, and carrots with salt and pepper; arrange around the corned beef to serve.
Mealthy tip:

Did you know that corned beef was actually used as a substitute for bacon by Irish-American immigrants in the late 19th century? Traditionally, St. Patrick's Day was celebrated with boiled bacon. However, the immigrants were too poor to afford the high price of pork and bacon products. Instead, they turned to the cheapest cut of meat available: beef brisket. Thus, a new tradition was born!

For more brisket recipes, you might enjoy:

Pressure Cooker Beef and Barley Soup

Pressure Cooker Beef Brisket

3-Hour Beef Brisket with Homemade Russian Sauce

Reviews

4.5out of 5 Stars

(8 Reviews)

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What others are saying

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Kevin K says:

I've used this recipe many times with great success.

Image of James Consler

James Consler says:

Very easy, quick and quite good in 1-1/2 hours. Potatoes, carrots and cabbage were fully cooked in 3 minutes.

Image of Kris Wilburn

Kris Wilburn says:

Easy, fast and delicious!

Image of Denise Brusegard

Denise Brusegard says:

This was our first dinner cooked in our Mealthy. It was suggested by a friend to add a bit more seasoning, which we did. It came out perfectly!

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John Ryan says:

Amazing product!!! My wife bought “ours” for my birthday. Use it a lot! For everything beef, pork, chicken veggies EVERYTHING. Just follow the directions and you can’t go wrong 👍🏻👍🏻👍🏻😊😊😊

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Carol Wagner says:

Thought I’d have leftovers, but no. Everyone had one word, “Wow!” I had a slightly smaller corned beef so I took 5 minutes off the cooking time. It was perfect! We will make this again!

Image of Steve Copen

Steve Copen says:

Corn beef turned out dry and tough, even though we followed instructions. I would suggest cutting time in half. 45 minutes is more than enough. As for potato’s, carrots and cabbage, cook in another pot. Waste of time waiting for pressure to built up again just to cook for 4 min.

Image of Tori Bell

Tori Bell says:

My husband didn’t like our 3/17 tradition of corned beef/cabbage until I made it in the Mealthy. Last year he said that was the most tender corned beef he’d ever had!