Elevate your St. Patrick’s Day feast or cozy weeknight dinner with these 22 savory pressure cooker corned beef and cabbage delights. Perfect for busy home cooks craving that classic comfort food flavor without the all-day simmer. From traditional Irish plates to creative twists, you’re about to discover your new favorite one-pot wonder. Let’s dive into these mouthwatering recipes that’ll have your family asking for seconds!
Classic Pressure Cooker Corned Beef and Cabbage
Ready to master a St. Patrick’s Day classic without spending all day in the kitchen? Remember that corned beef doesn’t actually contain corn—the name comes from the large salt “corns” used in the curing process. This pressure cooker method delivers tender, flavorful results in a fraction of the traditional cooking time.
Ingredients
Corned beef brisket – 3 lbs
Water – 4 cups
Carrots – 4 medium
Potatoes – 2 lbs
Cabbage – 1 head
Black peppercorns – 1 tbsp
Instructions
1. Place the corned beef brisket in the pressure cooker, fat side up.
2. Pour 4 cups of water into the pressure cooker, ensuring the brisket is fully submerged.
3. Add 1 tablespoon of black peppercorns to the water.
4. Lock the pressure cooker lid and set to high pressure for 90 minutes.
5. While the meat cooks, peel and cut 4 medium carrots into 2-inch chunks.
6. Scrub 2 pounds of potatoes and cut them into quarters.
7. Remove the outer leaves from 1 head of cabbage and cut into 6 wedges.
8. When the pressure cooking time completes, carefully quick-release the pressure according to your cooker’s instructions.
9. Add the prepared carrots and potatoes to the pressure cooker, arranging them around the brisket.
10. Place the cabbage wedges on top of the other vegetables.
11. Lock the lid again and pressure cook for 4 minutes at high pressure.
12. Once complete, use the natural release method for 5 minutes, then quick-release any remaining pressure.
13. Remove all vegetables with a slotted spoon and transfer to a serving platter.
14. Carefully lift the corned beef from the cooker and let it rest for 10 minutes before slicing against the grain.
15. Arrange the sliced corned beef alongside the vegetables and serve immediately. Our perfectly cooked corned beef should slice easily while maintaining its structural integrity, with the cabbage retaining just enough crunch to complement the tender potatoes and sweet carrots. Outstanding when served with grainy mustard or transformed into delicious Reuben sandwiches the next day—if you happen to have any leftovers.
Irish-Inspired Pressure Cooker Corned Beef with Carrots and Cabbage
Once you’ve tried this simplified pressure cooker version of corned beef, you’ll never go back to the traditional stovetop method. Our approach delivers fork-tender meat and perfectly cooked vegetables in a fraction of the time, making this Irish-inspired dish accessible for busy weeknights while maintaining all the classic flavors you love. This method ensures every component cooks to perfection without becoming mushy or overcooked.
Ingredients
Corned beef brisket – 3 lbs
Water – 4 cups
Carrots – 4 medium
Cabbage – 1 small head
Instructions
1. Remove the corned beef brisket from its packaging and rinse under cold running water for 30 seconds to remove excess brine.
2. Place the rinsed brisket in your pressure cooker and add 4 cups of cold water.
3. Secure the pressure cooker lid and set to high pressure for 90 minutes.
4. While the meat cooks, peel the carrots and cut them into 2-inch chunks.
5. Cut the cabbage into 8 equal wedges, keeping the core intact to hold each wedge together during cooking.
6. When the pressure cooking time completes, carefully perform a quick pressure release by turning the valve.
7. Open the lid and add the carrot chunks directly into the cooking liquid around the brisket.
8. Place the cabbage wedges on top of the carrots and meat, submerging them partially in the liquid.
9. Close the lid again and pressure cook on high for 5 additional minutes.
10. Perform another quick pressure release and carefully remove the lid away from your face to avoid steam.
11. Transfer the corned beef to a cutting board and let it rest for 10 minutes before slicing against the grain.
12. Use a slotted spoon to remove the carrots and cabbage from the cooking liquid.
13. Arrange the sliced corned beef, carrots, and cabbage on a serving platter.
Zesty and satisfying, the corned beef emerges incredibly tender with just the right amount of saltiness, while the carrots maintain a slight crunch and the cabbage becomes silky without turning to mush. For a creative twist, shred any leftovers and serve them on toasted rye bread with spicy mustard for delicious next-day sandwiches that might just upstage the original meal.
Sweet and Spicy Pressure Cooker Corned Beef and Red Cabbage
Here’s a straightforward way to create a flavorful, tender corned beef with minimal effort. Having your pressure cooker do most of the work means you can enjoy this hearty meal any night of the week, and the sweet and spicy notes will please the whole family.
Ingredients
- Corned beef brisket – 3 lbs
- Red cabbage – 1 head
- Apple cider vinegar – ¼ cup
- Brown sugar – 2 tbsp
- Red pepper flakes – 1 tsp
- Water – 1 cup
Instructions
- Place the 3 lb corned beef brisket into the pressure cooker, fat-side up.
- Pour 1 cup of water around the brisket, not over the top, to prevent washing off the spices.
- Secure the lid and set the pressure cooker to high pressure for 90 minutes.
- Allow the pressure to release naturally for 15 minutes after cooking, then manually release any remaining steam.
- Carefully remove the brisket from the cooker and set it on a cutting board to rest.
- While the brisket rests, core and thinly slice the head of red cabbage.
- Add the sliced cabbage, ¼ cup apple cider vinegar, 2 tbsp brown sugar, and 1 tsp red pepper flakes to the liquid in the pressure cooker.
- Stir the cabbage mixture to coat it evenly in the cooking liquid and spices.
- Secure the lid again and cook on high pressure for 3 minutes to soften the cabbage while keeping some crunch.
- Quick release the pressure immediately after the 3-minute cook time is complete.
- Slice the rested corned beef against the grain into ½-inch thick pieces.
After resting, the corned beef will be incredibly tender and easily pull apart. The cabbage retains a pleasant crispness while absorbing the sweet, tangy, and subtly spicy braising liquid. For a complete meal, serve the sliced beef over the warm cabbage with a side of grainy mustard or atop toasted rye bread for an open-faced sandwich.
Pressure Cooker Corned Beef and Cabbage with Apples
Every home cook needs a reliable pressure cooker recipe that delivers incredible flavor with minimal effort. Especially when it comes to transforming a classic like corned beef and cabbage into a quick, weeknight-friendly meal with a sweet, autumnal twist from apples. This method ensures tender meat and perfectly cooked vegetables every single time.
Ingredients
Corned beef brisket – 3 lbs
Water – 4 cups
Cabbage – 1 small head
Apples – 2 medium
Caraway seeds – 1 tsp
Instructions
1. Place the 3 lb corned beef brisket into your pressure cooker, fat-side up.
2. Pour 4 cups of water around the brisket, not over the top, to preserve the spice crust.
3. Secure the lid and set the pressure cooker to high pressure for 90 minutes.
4. While the meat cooks, core and quarter the 1 small head of cabbage.
5. Core and slice the 2 medium apples into ½-inch thick wedges.
6. Once the 90-minute timer ends, perform a quick pressure release by carefully turning the valve.
7. Open the lid and arrange the cabbage quarters and apple wedges around the brisket.
8. Sprinkle 1 tsp caraway seeds evenly over the cabbage and apples.
9. Lock the lid back on and cook at high pressure for 4 more minutes.
10. After cooking, use natural pressure release for 10 minutes before opening.
11. Transfer the brisket to a cutting board and let it rest for 5 minutes before slicing against the grain.
12. Serve the sliced corned beef alongside the tender cabbage and softened apples.
When the corned beef emerges from the pressure cooker, it will be fall-apart tender with the cabbage retaining just enough bite to contrast the melting apples. The caraway seeds lend an earthy note that bridges the savory meat and sweet fruit beautifully. For a creative twist, shred any leftovers and pan-fry them with potatoes for a next-day corned beef hash breakfast.
Maple-Mustard Glazed Corned Beef and Cabbage in a Pressure Cooker
Now, let’s create a perfectly tender corned beef with a sweet-savory glaze using your pressure cooker. This method cuts cooking time dramatically while delivering incredible flavor and texture that will make this dish a regular in your meal rotation.
Ingredients
Corned beef brisket – 3 lbs
Water – 4 cups
Cabbage – 1 head
Maple syrup – ¼ cup
Dijon mustard – 2 tbsp
Instructions
1. Place the 3 lb corned beef brisket in your pressure cooker.
2. Pour 4 cups of water into the pressure cooker, ensuring it covers at least half of the brisket.
3. Secure the pressure cooker lid and set to high pressure for 90 minutes.
4. Allow natural pressure release for 15 minutes after cooking completes.
5. Carefully quick-release any remaining pressure and open the lid.
6. Remove the corned beef from the pressure cooker and place it on a baking sheet.
7. Preheat your oven to 375°F.
8. Cut the 1 head of cabbage into 8 wedges, keeping the core intact to hold each wedge together.
9. Place cabbage wedges in the pressure cooker liquid.
10. Pressure cook the cabbage on high for 3 minutes.
11. Quick-release the pressure immediately after cooking.
12. Whisk together ¼ cup maple syrup and 2 tbsp Dijon mustard in a small bowl.
13. Brush the maple-mustard glaze evenly over all surfaces of the corned beef.
14. Bake the glazed corned beef at 375°F for 15 minutes until the glaze caramelizes and bubbles.
15. Remove the cabbage from the pressure cooker using tongs.
16. Slice the corned beef against the grain into ½-inch thick pieces.
Yes, the pressure cooking method yields exceptionally tender meat that slices cleanly while the quick oven finish creates a sticky, caramelized crust. The cabbage absorbs the savory cooking liquid, becoming perfectly tender without turning mushy. For a creative twist, shred any leftovers and serve in warm tortillas with a dollop of extra mustard for next-day corned beef tacos.
Pressure Cooker Corned Beef and Savory Stewed Cabbage
Cooking a complete meal in your pressure cooker has never been simpler than with this classic combination. Creating tender corned beef alongside savory cabbage requires minimal effort but delivers maximum comfort food satisfaction, making it perfect for busy weeknights or relaxed weekend dinners.
Ingredients
Corned beef brisket – 3 lbs
Water – 4 cups
Cabbage – 1 head
Carrots – 2 cups
Potatoes – 4 medium
Instructions
1. Place the 3 lb corned beef brisket in your pressure cooker.
2. Pour 4 cups of water over the brisket until it’s completely submerged.
3. Secure the pressure cooker lid and set to high pressure for 90 minutes.
4. Allow the pressure to release naturally for 15 minutes after cooking completes.
5. Carefully quick-release any remaining pressure by turning the valve.
6. Remove the cooked brisket from the pressure cooker and set aside on a cutting board.
7. Cut the cabbage head into 8 wedges while keeping the core intact to hold them together.
8. Add the cabbage wedges, 2 cups of carrots, and 4 medium potatoes to the cooking liquid.
9. Return the pressure cooker to high pressure for 4 minutes.
10. Quick-release the pressure immediately when cooking time ends.
11. Test the potatoes with a fork to ensure they’re tender throughout.
12. Slice the corned beef against the grain into ½-inch thick portions.
Our finished dish features fall-apart tender beef that practically melts in your mouth, complemented by cabbage that absorbs all the savory cooking juices. The potatoes and carrots provide satisfying texture contrast to the silky cabbage and rich beef. For a creative twist, try piling the sliced corned beef and vegetables on toasted rye bread with spicy mustard for incredible open-faced sandwiches.
Garlic and Herb Pressure Cooker Corned Beef with Cabbage
Let’s make a classic comfort meal that practically cooks itself in the pressure cooker. This method delivers incredibly tender corned beef and perfectly cooked cabbage with minimal effort, perfect for a busy weeknight or a stress-free St. Patrick’s Day. You’ll be amazed at how the pressure cooker infuses every bite with flavor.
Ingredients
Corned beef brisket with spice packet – 3 to 4 pounds
Water – 4 cups
Garlic – 4 cloves
Yellow onion – 1 large
Carrots – 3 medium
Small head of green cabbage – 1
Instructions
1. Place the 3 to 4 pound corned beef brisket into the pressure cooker insert, fat side up.
2. Empty the contents of the included spice packet over the top of the brisket.
3. Add the 4 cloves of garlic, peeled and lightly smashed.
4. Peel the 1 large yellow onion, cut it into quarters, and add it to the pot.
5. Pour the 4 cups of water into the pot around the brisket, not directly over the spices.
6. Lock the pressure cooker lid in place and set to cook on high pressure for 90 minutes.
7. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes.
8. Carefully perform a quick release for any remaining pressure.
9. Use tongs to carefully transfer the cooked corned beef to a cutting board and tent with foil.
10. Peel the 3 medium carrots and cut them into 2-inch chunks.
11. Cut the 1 small head of green cabbage into 8 wedges, keeping the core intact to hold the wedges together.
12. Add the carrot chunks and cabbage wedges to the hot liquid in the pressure cooker.
13. Lock the lid back in place and cook on high pressure for 3 minutes.
14. Immediately perform a quick pressure release once the cooking time is complete.
15. Use a slotted spoon to remove the carrots and cabbage from the pot and arrange them on a serving platter.
16. Slice the rested corned beef against the grain into ½-inch thick slices.
17. Arrange the sliced corned beef on the platter with the vegetables.
Very tender and juicy, the corned beef practically falls apart with a gentle pull of a fork, while the cabbage retains a pleasant bite. The garlic and spices from the packet perfume the entire dish with a savory, aromatic depth. For a creative twist, shred any leftovers and pan-fry them with potatoes for a hearty corned beef hash the next morning.
Pressure Cooker Corned Beef with Honeyed Cabbage
Let’s master this comforting classic that transforms tough brisket into tender perfection with minimal effort. Learning to use your pressure cooker efficiently will give you fall-apart corned beef in a fraction of the traditional cooking time, while the honeyed cabbage adds a sweet counterpoint to the savory meat. This method ensures maximum flavor development with minimal hands-on work.
Ingredients
Corned beef brisket – 3 lbs
Water – 4 cups
Cabbage – 1 head
Butter – 2 tbsp
Honey – 2 tbsp
Instructions
1. Place the corned beef brisket in your pressure cooker with the fat cap facing up.
2. Pour 4 cups of water around the brisket, being careful not to pour directly over the seasoning packet.
3. Secure the pressure cooker lid and set to high pressure for 90 minutes.
4. Allow the pressure to release naturally for 15 minutes after cooking completes.
5. Carefully quick-release any remaining pressure by turning the valve.
6. Remove the brisket from the cooker and transfer to a cutting board.
7. Let the brisket rest for 10 minutes before slicing against the grain.
8. While the brisket rests, core the cabbage and cut into 8 wedges.
9. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
10. Add the cabbage wedges to the skillet and cook for 4 minutes per side until lightly browned.
11. Drizzle 2 tablespoons of honey evenly over the cabbage wedges.
12. Continue cooking the cabbage for another 2 minutes per side until caramelized.
13. Serve the sliced corned beef alongside the honeyed cabbage immediately.
Here’s why this combination works so beautifully: the pressure-cooked brisket becomes incredibly tender and juicy, easily pulling apart with just a fork, while the honey creates a glossy, sweet crust on the cabbage that perfectly balances the salty, spiced meat. Try stacking thin slices between rye bread with spicy mustard for outstanding sandwiches, or serve over mashed potatoes to soak up all the delicious cooking juices.
Traditional New England Pressure Cooker Corned Beef and Cabbage
Many home cooks find traditional corned beef intimidating, but this pressure cooker method simplifies the process while delivering that classic New England flavor. Mastering this dish requires just a few key ingredients and careful timing to achieve perfectly tender meat and vegetables. Let’s walk through each step methodically to ensure your success.
Ingredients
Corned beef brisket – 3 lbs
Water – 4 cups
Small yellow potatoes – 1 lb
Carrots – 4 medium
Green cabbage – 1 head
Black peppercorns – 1 tbsp
Instructions
1. Place the 3 lb corned beef brisket in your pressure cooker, fat side up.
2. Add 4 cups of water and 1 tbsp black peppercorns around the brisket.
3. Secure the pressure cooker lid and set to high pressure for 90 minutes.
4. Allow natural pressure release for 15 minutes after cooking completes.
5. Carefully remove the brisket to a cutting board and tent with foil.
6. Add 1 lb small yellow potatoes and 4 medium carrots, cut into 2-inch pieces, to the cooking liquid.
7. Return to high pressure and cook for 4 minutes.
8. Quick release the pressure and add 1 head green cabbage, cut into 8 wedges.
9. Return to high pressure for 2 minutes more.
10. Quick release pressure and serve immediately.
The pressure cooker creates exceptionally tender corned beef that slices beautifully against the grain. The vegetables absorb the spiced cooking liquid while maintaining their structural integrity. For a creative twist, shred any leftovers for Reuben sandwiches or breakfast hash the next day.
Pressure Cooker Corned Beef with Bavarian Cabbage Slaw
Tackling homemade corned beef might seem intimidating, but using a pressure cooker simplifies the process dramatically, turning a traditionally lengthy project into a manageable weeknight meal. This recipe pairs the tender, savory beef with a crisp, tangy Bavarian cabbage slaw for a balanced plate. You’ll be amazed at how straightforward it is to achieve restaurant-quality results right in your own kitchen.
Ingredients
Corned beef brisket – 3 lbs
Water – 4 cups
Caraway seeds – 1 tbsp
Apple cider vinegar – ¼ cup
Green cabbage – 4 cups shredded
Red onion – ½ cup thinly sliced
Dijon mustard – 2 tbsp
Salt – 1 tsp
Instructions
1. Place the 3 lbs corned beef brisket into the pressure cooker pot.
2. Pour 4 cups of water over the brisket until it’s mostly submerged.
3. Secure the lid and set the pressure cooker to high pressure for 90 minutes.
4. Allow the pressure to release naturally for 15 minutes after cooking, then quick-release any remaining pressure. Tip: Natural release keeps the meat more tender by preventing sudden temperature changes.
5. Carefully remove the brisket and let it rest on a cutting board for 10 minutes before slicing against the grain.
6. While the brisket rests, combine 4 cups shredded green cabbage and ½ cup thinly sliced red onion in a large bowl.
7. Whisk together ¼ cup apple cider vinegar, 2 tbsp Dijon mustard, 1 tbsp caraway seeds, and 1 tsp salt in a small bowl until emulsified.
8. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Tip: Let the slaw sit for 5 minutes before serving to allow the cabbage to slightly soften and absorb the flavors.
9. Slice the rested brisket into ¼-inch thick pieces. Tip: Slicing against the grain ensures each piece is tender and easy to chew.
10. Serve the sliced corned beef alongside the Bavarian cabbage slaw. Unbelievably tender and richly seasoned, the corned beef practically melts alongside the slaw’s crisp, vinegary crunch. For a creative twist, pile both onto toasted rye bread with extra mustard for an irresistible sandwich, or serve over mashed potatoes to soak up every bit of the savory juices.
Pressure Cooker Corned Beef and Buttered Cabbage
You’ve probably wondered how to get that perfectly tender corned beef without spending hours in the kitchen. Your pressure cooker is about to become your new best friend for this classic comfort meal that delivers incredible flavor with minimal effort.
Ingredients
Corned beef brisket – 3 lbs
Water – 4 cups
Cabbage – 1 head
Butter – 4 tbsp
Black peppercorns – 1 tbsp
Instructions
1. Place the 3 lb corned beef brisket in your pressure cooker with the fat side facing up.
2. Add 4 cups of water to the pressure cooker, ensuring the liquid covers at least one-third of the brisket.
3. Sprinkle 1 tbsp black peppercorns evenly over the brisket and into the water.
4. Lock the pressure cooker lid in place and set to high pressure for 90 minutes.
5. Allow the pressure to release naturally for 15 minutes after cooking completes, then quick-release any remaining pressure.
6. Carefully remove the brisket from the cooker and transfer it to a cutting board, reserving 1 cup of the cooking liquid.
7. Cut the 1 head of cabbage into 8 equal wedges, keeping the core intact to hold each wedge together.
8. Melt 4 tbsp butter in a large skillet over medium heat until it bubbles gently.
9. Arrange the cabbage wedges in the skillet in a single layer and cook for 4 minutes per side until lightly browned.
10. Pour the reserved 1 cup of cooking liquid over the cabbage, cover the skillet, and simmer for 8 minutes until tender.
11. Slice the corned beef against the grain into ¼-inch thick pieces.
12. Arrange the sliced corned beef and buttered cabbage on a serving platter. Our perfectly cooked corned beef should be fork-tender with a beautiful pink hue throughout, while the cabbage maintains a slight crispness that contrasts wonderfully with the rich, buttery coating. For a creative twist, try piling the sliced beef and cabbage onto toasted rye bread with spicy mustard for incredible sandwiches the next day.
Pressure Cooker Corned Beef with Smoky Cabbage
Now, let’s tackle this comforting one-pot meal that transforms tough corned beef into tender perfection with minimal effort. Nothing beats coming home to this hearty dish after a long day, and your pressure cooker makes it surprisingly simple. Follow these precise steps for foolproof results every single time.
Ingredients
Corned beef brisket – 3 pounds
Water – 4 cups
Cabbage – 1 head
Black pepper – 1 tsp
Instructions
1. Place the 3-pound corned beef brisket fat-side up in your pressure cooker.
2. Pour 4 cups of water around the brisket, ensuring it doesn’t cover the top of the meat.
3. Secure the lid and set the pressure cooker to high pressure for 90 minutes.
4. Allow the pressure to release naturally for 15 minutes after cooking completes.
5. Carefully perform a quick pressure release for any remaining pressure.
6. Remove the brisket from the cooker and set it on a cutting board.
7. Reserve 2 cups of the cooking liquid in the pressure cooker.
8. Cut the 1 head of cabbage into 8 equal wedges, keeping the core intact to hold each wedge together.
9. Arrange the cabbage wedges in a single layer in the reserved cooking liquid.
10. Sprinkle 1 teaspoon of black pepper evenly over the cabbage.
11. Return the lid and cook at high pressure for 4 minutes.
12. Immediately perform a quick pressure release when the timer sounds.
13. Remove the cabbage wedges with tongs and arrange them around the sliced brisket.
Remarkably tender corned beef practically falls apart when sliced, while the cabbage maintains a slight crunch that contrasts beautifully with the meat’s richness. The smoky undertones from the cooking process permeate both components, creating layers of flavor in every bite. For a creative twist, pile the sliced beef and cabbage onto toasted rye bread with spicy mustard for incredible sandwiches the next day.
Cider-Braised Pressure Cooker Corned Beef with Cabbage
Just imagine walking into your kitchen and being greeted by the incredible aroma of tender corned beef simmering with sweet cider and earthy cabbage—this pressure cooker method delivers that comforting experience with minimal effort. Join me as we walk through each simple step to create this satisfying one-pot meal.
Ingredients
- Corned beef brisket – 3 pounds
- Hard apple cider – 2 cups
- Yellow onion – 1 large
- Carrots – 2 cups chopped
- Green cabbage – 1 small head
- Black peppercorns – 1 tablespoon
Instructions
- Place the 3-pound corned beef brisket into the pressure cooker, fat-side up.
- Pour 2 cups of hard apple cider over the brisket, ensuring the liquid covers about one-third of the meat.
- Peel and quarter 1 large yellow onion, then scatter the pieces around the brisket.
- Add 2 cups of chopped carrots and 1 tablespoon of black peppercorns to the cooker.
- Lock the pressure cooker lid in place and set to high pressure for 90 minutes.
- Once the timer beeps, allow the pressure to release naturally for 15 minutes—this keeps the meat from toughening.
- Carefully quick-release any remaining pressure before opening the lid.
- Transfer the brisket to a cutting board and tent it with foil to rest for 10 minutes.
- While the meat rests, core and wedge the small head of green cabbage into 8 pieces.
- Submerge the cabbage wedges into the hot cooking liquid in the pressure cooker.
- Secure the lid again and cook on high pressure for 3 minutes—this preserves the cabbage’s slight crunch.
- Quick-release the pressure immediately to prevent overcooking the vegetables.
- Slice the rested brisket against the grain into ½-inch thick portions.
You’ll notice the beef shreds effortlessly with a fork, while the cabbage retains a pleasant firmness that contrasts the melt-in-your-mouth meat. For a creative twist, pile the sliced corned beef and vegetables onto toasted rye bread with spicy mustard for an open-faced sandwich that highlights the cider’s subtle sweetness.
Pressure Cooker Guinness Corned Beef and Cabbage
Brimming with rich flavor and tender texture, this pressure cooker version of the classic St. Patrick’s Day dish transforms a traditionally lengthy cooking process into a quick weeknight meal. By using your electric pressure cooker, you’ll achieve fall-apart corned beef and perfectly cooked vegetables in just over an hour. Begin by gathering your ingredients and preparing your pressure cooker for this streamlined approach to an Irish-American favorite.
Ingredients
Corned beef brisket – 3 lbs
Water – 4 cups
Guinness beer – 12 oz
Yellow onion – 1 large
Carrots – 4 medium
Potatoes – 2 lbs
Green cabbage – 1 small head
Black pepper – 1 tsp
Instructions
1. Place the 3 lb corned beef brisket in your pressure cooker insert, fat side up.
2. Pour 4 cups of water and 12 oz of Guinness beer over the brisket until partially submerged.
3. Peel and quarter 1 large yellow onion, then arrange the pieces around the brisket.
4. Secure the pressure cooker lid and set to high pressure for 90 minutes.
5. While the meat cooks, peel and cut 4 medium carrots into 2-inch chunks.
6. Scrub and quarter 2 lbs of potatoes, keeping the skins on for better texture.
7. Cut 1 small head of green cabbage into 6 wedges, keeping the core intact to prevent falling apart.
8. Once the 90-minute cooking time completes, carefully quick-release the pressure according to your cooker’s instructions.
9. Add the prepared carrots and potatoes around the brisket, submerging them in the cooking liquid.
10. Place the cabbage wedges on top of the other vegetables, seasoning everything with 1 tsp black pepper.
11. Secure the lid again and cook on high pressure for an additional 4 minutes.
12. After cooking, allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure.
13. Transfer the brisket to a cutting board and let rest for 10 minutes before slicing against the grain.
14. Use a slotted spoon to remove the vegetables from the cooking liquid and arrange them on a serving platter.
15. Serve the sliced corned beef alongside the vegetables, optionally drizzling with some of the cooking liquid.
Velvety tender corned beef practically melts in your mouth, while the vegetables maintain just enough firmness to provide satisfying texture. The Guinness adds subtle malty notes that complement the briny, spiced character of the brisket without overpowering it. For a creative twist, shred any leftovers and serve on toasted rye bread with Swiss cheese for exceptional Reuben sandwiches the next day.
Mediterranean-Style Pressure Cooker Corned Beef and Braised Cabbage
Ready to transform your pressure cooker into a Mediterranean flavor machine? This corned beef and cabbage recipe delivers tender, spiced meat and silky braised cabbage in record time. Let’s walk through each step together to create this comforting one-pot meal.
Ingredients
Corned beef brisket – 3 lbs
Water – 4 cups
Olive oil – 2 tbsp
Green cabbage – 1 head
Garlic cloves – 6
Lemon juice – 2 tbsp
Dried oregano – 1 tsp
Bay leaves – 2
Instructions
1. Place the corned beef brisket fat-side up in your pressure cooker.
2. Pour 4 cups of water around the brisket, ensuring it doesn’t cover the top of the meat.
3. Add 2 bay leaves directly into the cooking liquid.
4. Lock the pressure cooker lid and set to high pressure for 90 minutes.
5. While the meat cooks, cut 1 head of green cabbage into 8 wedges, keeping the core intact to hold each wedge together.
6. Once the cooking time completes, perform a natural pressure release for 15 minutes, then quick release any remaining pressure.
7. Carefully remove the corned beef to a cutting board and tent with foil.
8. Pour out all but 1 cup of the cooking liquid from the pressure cooker.
9. Heat 2 tbsp olive oil in the pressure cooker using the sauté function until shimmering.
10. Add 6 minced garlic cloves and sauté for 30 seconds until fragrant.
11. Arrange the cabbage wedges in a single layer in the cooker.
12. Sprinkle 1 tsp dried oregano evenly over the cabbage.
13. Pour 2 tbsp lemon juice over the cabbage wedges.
14. Pour the reserved 1 cup of cooking liquid around (not over) the cabbage.
15. Lock the lid and pressure cook on high for 4 minutes.
16. Quick release the pressure immediately when cooking time ends.
17. Slice the corned beef against the grain into ½-inch thick pieces.
That tender corned beef practically falls apart when sliced, while the cabbage absorbs all the savory garlic and lemon notes. Try serving it over creamy polenta or stuffing the meat and cabbage into warm pita bread with a dollop of tzatziki for a Mediterranean twist.
Pressure Cooker Corned Beef with Cabbage and Potatoes
Perfect for busy weeknights, this pressure cooker corned beef transforms a classic comfort meal into a quick, hands-off dinner. Pressure cooking ensures the meat becomes incredibly tender while infusing the vegetables with rich flavor throughout. Prepare to have your entire meal ready in under an hour with minimal effort.
Ingredients
Corned beef brisket – 3 lbs
Water – 4 cups
Small potatoes – 1.5 lbs
Cabbage – 1 head
Instructions
1. Place the 3 lb corned beef brisket in your pressure cooker, fat side up.
2. Pour 4 cups of water around the brisket, not over the top.
3. Secure the lid and set the pressure cooker to high pressure for 70 minutes.
4. Allow the pressure to release naturally for 15 minutes after cooking completes.
5. Carefully quick-release any remaining pressure by turning the valve.
6. Remove the brisket from the cooker and set it on a cutting board.
7. Add 1.5 lbs of small potatoes to the cooking liquid in the pressure cooker.
8. Secure the lid and cook at high pressure for 4 minutes.
9. Quick-release the pressure immediately after the 4-minute cook time.
10. Cut the 1 head of cabbage into 8 wedges, keeping the core intact to hold each wedge together.
11. Add the cabbage wedges to the potatoes in the pressure cooker.
12. Secure the lid and cook at high pressure for 2 minutes.
13. Quick-release the pressure as soon as the timer sounds.
14. Slice the corned beef against the grain into ½-inch thick pieces.
Creamy potatoes and tender cabbage soak up the savory cooking liquid, creating a perfectly balanced plate. The corned beef slices apart with minimal resistance, revealing its pink interior and delicate texture. For a creative twist, shred any leftovers and serve them in warm tortillas with a dollop of spicy mustard for next-day corned beef tacos.
Pressure Cooker Corned Beef and Cabbage Stew
Ready to master a classic comfort dish with modern efficiency? This pressure cooker method transforms traditional corned beef and cabbage into a hearty stew that cooks in a fraction of the usual time. Let’s walk through each step together to ensure perfect results.
Ingredients
Corned beef brisket – 3 lbs
Potatoes – 4 medium, chopped
Carrots – 3 large, chopped
Cabbage – 1 small head, chopped
Beef broth – 4 cups
Water – 2 cups
Instructions
1. Place the corned beef brisket in your pressure cooker, fat side up.
2. Add the chopped potatoes and carrots around the brisket.
3. Pour in the beef broth and water until the brisket is nearly submerged.
4. Secure the lid and set the pressure cooker to high pressure for 90 minutes.
5. Once cooking completes, allow natural pressure release for 15 minutes, then quick release any remaining pressure.
6. Carefully remove the brisket and set it on a cutting board to rest.
7. Add the chopped cabbage to the liquid in the pressure cooker.
8. Close the lid and cook on high pressure for 3 minutes.
9. Quick release the pressure immediately after cooking.
10. Slice the rested brisket against the grain into ½-inch thick pieces.
11. Return the sliced brisket to the pressure cooker with the vegetables and broth.
12. Gently stir to combine and let sit for 5 minutes to allow flavors to meld.
Zesty and satisfying, this stew delivers fork-tender brisket that practically melts in your mouth, with vegetables that maintain just the right amount of texture. The savory broth becomes richly infused with the spiced corned beef flavors, making it perfect served in deep bowls with crusty bread for dipping, or ladled over mashed potatoes for an extra comforting twist.
Pressure Cooker Corned Beef Tacos with Zesty Cabbage Slaw
There’s something magical about transforming traditional corned beef into quick, flavorful tacos using your pressure cooker. This method delivers tender, perfectly seasoned meat in a fraction of the usual time, paired with a bright cabbage slaw that cuts through the richness. Today we’ll walk through each simple step to create these satisfying tacos that work equally well for busy weeknights or casual gatherings.
Ingredients
- Corned beef brisket – 3 pounds
- Water – 1 cup
- Cabbage – 2 cups shredded
- Lime juice – 2 tablespoons
- Salt – ½ teaspoon
- Corn tortillas – 8
Instructions
- Place the 3-pound corned beef brisket into your pressure cooker.
- Pour 1 cup of water around the brisket, not over the top.
- Secure the lid and set the pressure cooker to high pressure for 90 minutes.
- Allow the pressure to release naturally for 15 minutes after cooking completes.
- Carefully quick-release any remaining pressure by turning the valve.
- Transfer the cooked corned beef to a cutting board and shred it using two forks.
- While the meat rests, combine 2 cups shredded cabbage, 2 tablespoons lime juice, and ½ teaspoon salt in a medium bowl.
- Toss the cabbage mixture until evenly coated and let it sit for 5 minutes to soften slightly.
- Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Divide the shredded corned beef evenly among the warmed tortillas.
- Top each taco with the zesty cabbage slaw.
Perfectly tender corned beef contrasts beautifully with the crisp, tangy slaw in these tacos. The pressure cooking method ensures the meat shreds effortlessly while retaining all its savory spices. For a fun twist, try serving these with pickled jalapeños or a drizzle of crema for extra creaminess.
Conclusion
Savory pressure cooker recipes make this St. Patrick’s Day favorite easier than ever! From classic corned beef to creative twists, these 22 dishes bring comfort to your table in record time. We’d love to hear which recipe becomes your family’s new tradition—leave a comment with your favorite and share these delicious ideas on Pinterest!
