This year celebrate St. Patrick’s Day with a good old-fashioned Irish meal, Corned Beef and Cabbage, cooked better and faster in the pressure cooker.
I’ve never cooked corned beef before. I’m not sure why, maybe because of childhood memories of a spam-like canned meat. But since it’s one of my dad’s favorite meals, and people have been searching for it on Pressure Cooking Today, I decided to research and create a Pressure Cooker Corned Beef and Cabbage recipe.
I invited my daughter and her family to come over and share our corned beef and cabbage dinner. She can be a picky eater, and she said told me afterwards that she had low expectations of eating corned beef.
She was picturing a meat that was some how cooked with corn. She was surprised to learn that corned beef is a salt-cured beef brisket. It’s called corned beef because of the large grained rock salt, salt corns, they use to preserve it.
We were all really surprised how much we liked corned beef. It was tender and flavorful. My daughter said, “it’s real meat that’s salty and delicious.”
What about you? Do you like corned beef and cabbage? Is it on your St. Patrick’s Day menu?
Pressure Cooker Corned Beef and Cabbage
- 3 pound flat cut corned beef brisket with seasoning packet
- 4 cups of beef broth
- 1 large onion, quartered
- 8 cloves of garlic
- 6 medium red potatoes, quartered
- 3 large carrots, cut into 2-inch pieces
- 1 small cabbage, cut into 6 wedges
Rinse the corned beef under cold water to remove excess salt and gel.
Put the seasoning packet, beef broth, onion and garlic in to the pressure cooking pot. Put a rack in the pressure cooking pot. Place corned beef on rack.
Lock the lid in place. Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Remove the rack and brisket from the pressure cooking pot. Cover the corned beef with aluminum foil until ready to serve.
Add the potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 3 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. (Check the potatoes and if they’re not tender enough, just select sauté cook them until they’re the desired tenderness.)