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Pressure-Cooker Easy Corned Beef and Cabbage

Total Time

Prep: 15 min. Cook: 70 min. + releasing

Makes

8 servings

I first tried this fuss-free way to cook traditional corned beef and cabbage for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread. —Karen Waters, Laurel, Maryland
Pressure-Cooker Easy Corned Beef and Cabbage Recipe photo by Taste of Home

Ingredients

  • 1 medium onion, cut into wedges
  • 4 large red potatoes
  • 1 pound fresh baby carrots
  • 3 cups water
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon pepper
  • 1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
  • 1 small head cabbage, cut into wedges

Directions

  1. Place the onion, potatoes and carrots in a 6-qt. electric pressure cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 70 minutes.
  2. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Discard bay leaf before serving.

Test Kitchen tips
  • This recipe may need to be prepared in two batches by cutting brisket into two equal pieces as it may exceed the maximum fill line on an electric pressure cooker.
  • Try the slow cooker version.
  • Nutrition Facts

    1 serving: 414 calories, 19g fat (6g saturated fat), 97mg cholesterol, 1191mg sodium, 38g carbohydrate (11g sugars, 6g fiber), 23g protein.

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