Pressure-Cooker Easy Corned Beef and Cabbage
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
Reviews
My husband and I make our own corned beef brine by using the spice kit from Penzey Spices. Did rinse it off because of all the salt. Put in some rosemary and thyme, used beef broth for the liquid. I cooked the meat for 35 minutes and had it sit and release pressure naturally, carrots and potatoes for 10 minutes, fast released then did the same with cabbage for 1 minute. It was in steps but, veggies weren't mushy nor cabbage turned to water.