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