(GUIDE) How To Cook Corned Beef And Cabbage In Pressure Cooker?

Corned beef and cabbage is a traditional Irish dish that is often enjoyed on St. Patrick’s Day or as a hearty meal any time of the year. Traditionally, this dish is slow-cooked for several hours on the stovetop or in the oven. However, using a pressure cooker can significantly reduce the cooking time without sacrificing taste or tenderness. In this article, we will guide you through the process of cooking corned beef and cabbage in a pressure cooker, from preparation to serving, ensuring you achieve a flavorful and succulent dish every time.

Quick Answer: How Long To Cook Corned Beef And Cabbage In Pressure Cooker

The cooking time for corned beef and cabbage in a pressure cooker is approximately 90 minutes. This includes the time it takes for the pressure cooker to come to pressure and the actual cooking time.


Before you start cooking corned beef and cabbage in a pressure cooker, there are a few steps you need to take to prepare the ingredients:

  1. Selecting the Corned Beef: Choose a good quality corned beef brisket from your local grocery store or butcher. Look for a piece that is well-marbled and has a good layer of fat on top. This fat will help keep the meat moist and tender during cooking.

  2. Rinsing the Corned Beef: It is essential to rinse the corned beef under cold water to remove excess salt and any curing brine that may be present. This step helps to prevent the dish from becoming overly salty.

  3. Soaking the Corned Beef: If desired, you can soak the corned beef in water for a few hours or overnight to further reduce the saltiness. This step is especially helpful if you prefer a milder flavor. Drain the water before cooking.

  4. Preparing the Vegetables: Remove the outer leaves of a head of cabbage and cut it into wedges. Peel and cut the carrots into chunks. Roughly chop the onions and cut the potatoes into large chunks.

Pressure Cooker Basics For Corned Beef And Cabbage

To cook corned beef and cabbage in a pressure cooker, it is essential to understand the basic functions and features of the appliance. Here are some key points to keep in mind:

  1. Pressure Release Valve: This valve is responsible for regulating the pressure inside the cooker. It should be set to the "Sealing" position during the cooking process.

  2. Pressure Indicator: The pressure indicator lets you know when the cooker has reached the desired pressure. It may be in the form of a pop-up button or a visual indicator on the handle.

  3. Pressure Cooker Rack: Many pressure cookers come with a rack that keeps the meat elevated above the cooking liquid. This helps prevent the meat from becoming soggy and ensures even cooking.

  4. Minimum Liquid Requirement: Pressure cookers require a minimum amount of liquid to build pressure and prevent burning. Check the instruction manual for your specific pressure cooker to determine the minimum liquid requirement.

Cook Times For Corned Beef And Cabbage In Pressure Cooker

The actual cook time for corned beef and cabbage in a pressure cooker depends on the size and thickness of the meat. Here is a general guideline for cook times based on the weight of the corned beef:

  • 2 pounds: 70-80 minutes
  • 3 pounds: 80-90 minutes
  • 4 pounds: 90-100 minutes

It’s important to note that these times are approximate and may vary slightly depending on your pressure cooker and personal preference for meat tenderness. It’s always best to consult the pressure cooker’s instruction manual for specific guidelines.

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How To Cook Corned Beef And Cabbage In Pressure Cooker

Now that you have the necessary information about preparation, pressure cooker basics, and cook times, let’s dive into the step-by-step process of cooking corned beef and cabbage in a pressure cooker:

  1. Place the Corned Beef in the Pressure Cooker: Put the rinsed and soaked corned beef brisket into the pressure cooker, fat side up. If you have a rack, place it in the cooker and rest the meat on top.

  2. Add the Vegetables: Arrange the potatoes, carrots, onions, and cabbage wedges around the corned beef. This will allow the vegetables to cook while being infused with the flavors of the meat.

  3. Add Liquid: Pour enough liquid into the pressure cooker to meet the minimum requirement as specified in the instruction manual. You can use water, beef broth, or a mixture of both. The liquid should cover about halfway up the sides of the corned beef.

  4. Secure the Pressure Cooker Lid: Ensure that the pressure release valve is set to the "Sealing" position. Fit the lid securely onto the pressure cooker.

  5. Set the Cooking Time: Based on the weight of the corned beef, set the cooking time on the pressure cooker. It should be within the recommended range mentioned earlier.

  6. Start Cooking: Turn on the heat and allow the pressure cooker to come to pressure. Once the desired pressure is reached, the pressure indicator will inform you. At this point, lower the heat to the minimum required to maintain pressure.

  7. Cooking Time: Cook the corned beef and vegetables for the specified duration based on the weight. The timer on your pressure cooker will start counting down.

  8. Natural Pressure Release: Once the cooking time is complete, turn off the heat and allow the pressure to release naturally. Let the pressure cooker sit undisturbed for about 10-15 minutes. This step helps the meat relax and become even more tender.

  9. Venting the Pressure: After the natural pressure release, use the quick release method to release any remaining pressure in the cooker. Follow the instructions in your pressure cooker manual for the quick release process.

  10. Removing the Corned Beef and Vegetables: Use tongs or a slotted spoon to carefully remove the corned beef and vegetables from the pressure cooker. Place them on a serving platter and cover with foil to keep warm.

  11. Slicing and Serving: After a short resting period, slice the corned beef against the grain for maximum tenderness. Arrange the slices on the platter alongside the cooked vegetables.

  12. Optional Glazing: For an enhanced flavor and presentation, you can brush the corned beef with a glaze made from a mixture of honey or brown sugar, Dijon mustard, and apple cider vinegar. Broil the glazed corned beef for a few minutes until caramelized.

  13. Garnishing and Enjoying: Sprinkle the dish with freshly chopped parsley or chives for a pop of color and added freshness. Serve the corned beef and cabbage hot with your favorite condiments and sides, such as horseradish sauce and crusty bread.

Optimal Pressure Cooking Techniques For Corned Beef And Cabbage

To achieve the best results when cooking corned beef and cabbage in a pressure cooker, consider the following tips and techniques:

  1. Browning the Meat: Before cooking the corned beef in the pressure cooker, you can brown it in a hot skillet on the stovetop. This step adds flavor and helps develop a nice crust on the meat.

  2. Adding Flavor to the Liquid: Enhance the flavor of the cooking liquid by adding spices such as peppercorns, mustard seeds, bay leaves, or any other seasonings that complement the dish. This will infuse the meat and vegetables with delicious flavors.

  3. Layering Vegetables: To prevent the vegetables from becoming mushy, consider layering them on top of a rack inside the pressure cooker. This ensures they cook separately from the meat but still absorb the flavors.

  4. Resting the Meat: After the cooking time is complete, allow the corned beef to rest for a few minutes before slicing. This resting period helps the meat retain its juices and results in a more tender and succulent texture.


If you encounter any issues while cooking corned beef and cabbage in a pressure cooker, here are some common troubleshooting tips:

  1. Too Salty: If your corned beef and cabbage turn out too salty, it could be due to not rinsing the meat adequately beforehand. You can try soaking the meat for longer or using more water than recommended in the cooking liquid to dilute the saltiness.

  2. Vegetables Overcooked: To avoid overcooking the vegetables, make sure to cut them into larger chunks. Additionally, reduce the cooking time slightly if you prefer your vegetables to have a firmer texture.

  3. Tough Meat: If the corned beef turns out tough, it may not have been cooked long enough. Increase the cooking time slightly or try adjusting the pressure level on your pressure cooker for a softer result.

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Variations And Flavoring Options

While the classic corned beef and cabbage recipe is delicious as it is, you can experiment with different flavors and variations to suit your taste:

  1. Additional Spices: Add extra spices such as cloves, allspice, or thyme to the cooking liquid to enhance the flavor profile of the dish.

  2. Beer Braised: Substitute some of the cooking liquid with beer to impart a rich and flavorful taste to the corned beef.

  3. Smoked Flavors: If you enjoy smoky flavors, you can add a few drops of liquid smoke to the cooking liquid or rub the corned beef with smoked paprika before cooking.

  4. Vegetable Variations: Feel free to add or substitute vegetables based on your preference. Brussels sprouts, turnips, parsnips, or leeks can all be delicious additions to the dish.

  5. Mustard Glaze: Instead of the optional glaze mentioned earlier, you can finish the corned beef with a coating of mustard combined with brown sugar and spices. This adds a tangy and slightly sweet flavor.

  6. Leftover Ideas: If you have any leftovers, you can use the corned beef for sandwiches, salads, or even a hash. The cooked cabbage and vegetables can be transformed into a tasty soup or used as a side dish for other meals.

In conclusion, cooking corned beef and cabbage in a pressure cooker presents a convenient and efficient way to enjoy this flavorful and comforting dish. By following the proper preparation steps, understanding the functions of a pressure cooker, and adjusting cooking times based on the weight of the corned beef, you can achieve tender, succulent meat and perfectly cooked vegetables in a fraction of the time it would take using traditional cooking methods. Experiment with different variations and flavoring options to make this classic Irish dish your own.


What Is A Pressure Cooker And How Does It Work?

A pressure cooker is a sealed pot that uses steam and pressure to cook food quickly. The steam builds up pressure, which raises the boiling point of water and cooks the food faster.

What Ingredients Do I Need To Cook Corned Beef And Cabbage In A Pressure Cooker?

You will need a corned beef brisket, cabbage, potatoes, carrots, onion, garlic, beef broth, and seasonings such as salt, pepper, and bay leaves.

What Is The Recommended Cooking Time For Corned Beef And Cabbage In A Pressure Cooker?

The cooking time varies depending on the size of the brisket, but in general, you will need to cook the corned beef for about 90 minutes, and then add the vegetables for an additional 5-10 minutes.

How Much Liquid Do I Need To Add To The Pressure Cooker?

You will need about 1 cup of liquid for every 4 pounds of meat. This can be water, broth, or a combination of both.

Can I Use Frozen Corned Beef In A Pressure Cooker?

Yes, you can use frozen corned beef in a pressure cooker, but keep in mind that it will take longer to cook compared to thawed meat. It is recommended to fully thaw the meat before cooking for the best results.