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- 4 cups water
- 1 corned beef brisket with spice packet (2 pounds)
- 1 medium head cabbage, cut into 8 wedges
- 2 large red potatoes, cut into 2-inch chunks
- 1 can (14-1/2 ounces) chicken broth
- 4 large carrots, cut into 2-inch chunks
- 1 medium onion, cut into 2-inch pieces
- In a 6-qt. pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
- Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain.
- Remove pressure cooker from the heat; allow pressure to drop on its own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion. Yield: 6 servings.
Reviews forBest Corned Beef 'n' Cabbage
My Review
Average Rating
"I don't have a pressure cooker, so I just left it in the slow cooker all day. I think I might have liked to cook the vegetables WITH the beef, rather than doing it separately. My husband, who grew up on these kinds of meals, says it tasted just like his mom's. High praise indeed!"
"My family loves corned beef and cabbage. I am not a fan, but I make it every year for them. This recipe is incredible! I actually cooked a 4 # corned beef with 6 cups of water in a pressure cooker (spice packets too) for 1 hour on high. I let it sit in the pot and cool for almost an hour before I served it with the sides. My family said that it was the best ever, and I have to say that I thought it was tasty also. I will make this every year going forward because of the ease and results."
"Not everyone has made the investment of a pressure cooker, they are lovely tho and try to buy one when you are able. In the mean time use your crock pot, most all cooks have one in their kitchen arsenal! Cook for 8hrs on low. Remove and keep warm with some of the tasty broth and pour the remaining into a pot to cook the gabbage and carrots. Floury white Colcannon potatoes on the side with some soda bread and yer set for a festive night. As my
Grandmother Rose Flannagan would say, "Jasus, Mary and Hoooly Saint Joooseph, make due with what ye have."""I made this for my 5 Sons, and they loved it. I used to make it for the family yrs. ago.And this is the first time i've made it in 20yrs. Loved this recipe!"
"I have used an electric pressure cooker for 45 years and I love it. This was a great recipe. You must try it!"
"I've been using my pressure cooker to make this recipe for many years. Delicious!"
"I grew up on corned beef and cabbage and love it. Unfortunately my pressure cooker is at my summer home and I can't get to it until April - too late for St. Pats day. Maybe St. Pats day in July will work!!!!"
"Perhaps in 2013 people could NOT give bad reviews when they haven't made the recipe? Pressure cookers are awesome, my electric Cuisinart amazes me every week with the delicious food I turn out, my slow cooker stays in the cabinet!
With regards to this recipe, a natural release between 10-15 minutes works great. I must disagree about cooking the vegetables separate. Either cook the brisket 6 minutes shorter then add the vegetables. Or, my preferred way since the meat usually takes a lot of space, cook the brisket all the way, remove it, cover with 1 cup broth, keep warm in a 200-degree oven. Then, make use of the delicious broth you've just made by adding the carrots, potatoes, and cabbage, and putting those in the pressure cooker for 6 minutes, use a quick release. Enjoy!"
