Pressure-cooker corned beef and cabbage is comfort food that comes together faster than you expect and still tastes like it simmered all day. I’ve pressure-cooked briskets many times and learned tricks that keep the meat tender and the cabbage bright. For a different cabbage side, try pairing with these stuffed options like stuffed cabbage rolls when you want variety.
Why Make This Recipe
- Fast: a 3-4 lb corned beef brisket becomes fork-tender in about 90 minutes under high pressure, not hours on the stove.
- Flavorful: cooking in broth with pickling spices infuses the meat, giving deep, classic St. Patrick’s Day flavor.
- One-pot convenience: the pressure cooker handles meat and veggies with minimal cleanup.
- Versatile leftovers: sliced corned beef makes great sandwiches or hash the next day. I love this recipe because it reliably yields the tender slices my family expects every time.
- Balanced meal: meat, cabbage, and root vegetables provide fiber and vitamins along with protein. If you want to use leftover beef creatively, check a recipe for slow cooker French dip sandwiches.
Recipe Overview
- Prep time: 15 minutes (mostly trimming and chopping)
- Cook time: 90 minutes high pressure + 10–15 minutes natural release; optional 3–5 minutes for cabbage if added later
- Total time: about 2 hours from start to finish
- Servings: 6–8 (for a 3–4 lb brisket)
- Difficulty: Easy
- Method: High-pressure cooking in a 6-8 quart electric pressure cooker (Instant Pot style) using liquid braise and pickling spices.
My Experience Making This Recipe
I tested this several times with 3 lb and 4.5 lb briskets to dial in timing and technique. Early tests gave me a lesson: don’t rush the natural release — it helps the meat relax and stay juicy. I also found adding cabbage for only a few minutes preserves texture and color.
How to Make Tender Pressure Cooker Corned Beef and Cabbage Made Easy
Start with a 3–4 lb corned beef brisket (trim excess fat if desired) and rinse briefly to remove excess brine. Place the brisket fat-side up on the trivet in a 6–8 qt pressure cooker, add 4 cups low-sodium beef broth (or water) and the included pickling spice packet plus 1 onion halved, 3 peeled carrots cut into chunks, and 6 small potatoes halved. Seal and cook at high pressure for 90 minutes, then allow a 10–15 minute natural pressure release. Remove the brisket and let it rest 10 minutes before slicing across the grain. For cabbage, nestle 1 head of cabbage cut into 8 wedges into the pot, seal, and cook on high for 3 minutes with a quick release — this keeps wedges crisp-tender.
Expert Tips for Success
- Use a 6–8 quart electric pressure cooker (Instant Pot) for consistent high-pressure results and an easy natural release.
- Target doneness by texture and temp: aim for 190–205°F internal for very tender brisket; use an instant-read thermometer.
- Keep the brisket fat-side up during cooking so melting fat bastes the meat and adds flavor.
- Avoid overcooking cabbage: 3–5 minutes under pressure keeps it bright and prevents mush; if you prefer softer cabbage, add 1–2 extra minutes. For creative leftovers, try a quick ground beef and cabbage stir fry using small amounts of leftover cabbage.
- If your brisket is very salty, soak it in cold water for 1–2 hours, changing the water once, before cooking.
How to Serve Tender Pressure Cooker Corned Beef and Cabbage Made Easy
- Traditional: slice brisket across the grain and serve with cabbage, boiled potatoes, and carrots, spooning some braising liquid over the meat.
- Sandwiches: slice thin and pile on rye with mustard; leftover beef works great in hot sandwiches similar to these Instant Pot Italian beef sandwiches.
- Family-style: present the whole brisket on a carving board with wedges of cabbage and root vegetables for a festive meal.
- Sauce ideas: serve with whole-grain mustard, horseradish cream, or a pan jus made from the braising liquid reduced on the stovetop.
Storage and Reheating Guide
- Refrigerate: cool to room temperature, then store sliced brisket and vegetables in airtight containers for 3–4 days.
- Freeze: freeze sliced brisket in single-layer vacuum bags or freezer-safe containers for up to 2 months; freeze vegetables separately if possible to limit texture loss.
- Reheat stovetop: warm slices gently in a saucepan with 1/2 cup beef broth at low heat until 140°F, covered to retain moisture.
- Reheat oven: place in a covered baking dish with 1/4–1/2 cup broth, heat at 300°F for 20–30 minutes until warm. For microwave, cover and add a splash of broth; heat in 60–90 second bursts, checking to avoid drying.
Recipe Variations
- Gluten-free: use gluten-free beef broth (most are naturally gluten-free) and check any mustard or condiments for hidden gluten.
- Lower-sodium: choose a low-sodium corned beef if available or soak the brisket 1–2 hours before cooking and use low-sodium broth.
- Spiced variation: add 1 tablespoon whole mustard seeds and 1 teaspoon crushed juniper berries with the pickling spice for extra warmth.
- Dairy-free: this recipe is naturally dairy-free; finish with a dairy-free mustard sauce if desired.
Nutritional Highlights
- Good source of protein from the brisket and fiber plus vitamin C from cabbage.
- Corned beef can be high in sodium; choose low-sodium broth and consider soaking the meat to reduce salt.
- Allergen note: the recipe is naturally dairy-free and can be gluten-free with appropriate ingredient choices. Portion guidance: plan 6–8 oz cooked brisket per adult for a main-course serving.
Troubleshooting Common Issues
- Tough, chewy brisket: likely undercooked; return to pressure for 10–20 more minutes or cook until the internal temp reaches 190–205°F.
- Too salty: rinse the brisket before cooking or soak 1–2 hours in cold water, changing water once. Use low-sodium broth.
- Mushy cabbage: reduce pressure time to 3 minutes and use quick release, or steam wedges separately for 5–7 minutes.
Frequently Asked Questions
Q: Do I need to rinse corned beef before cooking?
A: Rinsing is optional but helpful if the brisket came very salty or with excess brine. Rinse under cold water and pat dry, or soak 1–2 hours in cold water for a milder flavor.
Q: How long do I pressure-cook per pound?
A: For a 3–4 lb brisket, I recommend 90 minutes on high pressure with a 10–15 minute natural release. Larger cuts (4–5+ lb) may need 100–120 minutes. Check tenderness rather than strict weight-based rules.
Q: Can I cook everything together at once?
A: Yes — root vegetables hold up well during the initial 90-minute cook, but cabbage does not. Add cabbage wedges after the brisket rests and cook 3–5 minutes under pressure to keep them crisp-tender.
Q: Can I make this in a slow cooker instead?
A: Absolutely. Cook on low for 8–10 hours or high 4–6 hours with the same liquid and spices; check tenderness and adjust time for size. Slow cooking produces a similar result, but pressure cooking is faster.
Conclusion
For a recipe with a crisp-tender cabbage finish and reliably tender brisket, see this version with a crispy top and detailed step-by-step photos: Pressure Cooker Corned Beef and Cabbage with Crispy Top.
Tender Pressure Cooker Corned Beef and Cabbage
- Total Time: 120 minutes
- Yield: 6–8 servings
- Diet: Gluten-Free, Dairy-Free
Description
A fast and flavorful recipe for corned beef and cabbage that utilizes a pressure cooker for tender meat and bright vegetables.
Ingredients
- 1 (3–4 lb) corned beef brisket
- 4 cups low-sodium beef broth
- 1 onion, halved
- 3 carrots, peeled and cut into chunks
- 6 small potatoes, halved
- 1 head of cabbage, cut into 8 wedges
- Pickling spice packet included with the brisket
Instructions
- Trim excess fat from the corned beef brisket and rinse briefly to remove excess brine.
- Place the brisket fat-side up on the trivet in the pressure cooker.
- Add beef broth and the pickling spice packet, along with onion, carrots, and potatoes.
- Seal the pressure cooker and cook on high for 90 minutes.
- Allow a 10–15 minute natural pressure release after cooking.
- Remove the brisket and let it rest for 10 minutes before slicing
- To cook cabbage, place wedges in the pot, seal, and cook on high for 3 minutes using a quick release.
Notes
For best results, let the brisket undergo a natural release to stay juicy. Adjust cabbage cooking time for desired texture.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: High-pressure cooking
- Cuisine: Irish