Pressure Cooker Corned Beef and Cabbage
Updated Feb. 7, 2023
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 3½-pound ready-to-cook corned beef, preferably flat-cut
- 1¼cups semi-dry white wine, such as Riesling
- 1pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
- 2 to 3large carrots (about ½ pound), peeled and cut into 1- to 2-inch pieces
- ½small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
- 3tablespoons Dijon mustard, plus more for serving
- 2tablespoons honey
- Flaky sea salt, if necessary
- Black pepper
Nutritional analysis per serving (4 servings)
972 calories; 56 grams fat; 18 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 60 grams protein; 4699 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don’t rinse the brine off the meat, it will be too salty.) If there is a substantial fat cap on top of the beef, you can place the beef on a cutting board and trim most of it, if you’d like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about ⅛- to ¼-inch thick, to keep the meat moist.
- Step 2
Put the corned beef into the pressure cooker with the fat cap facing up. Add the wine and the spices from the packet. Cover and set steam valve to sealed position. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
- Step 3
Open the lid. Drop the potatoes and carrots into the liquid that surrounds the beef. Lay the cabbage wedges on top. Cover and set steam valve to sealed position. Cook on high pressure for 15 more minutes.
- Step 4
Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Using tongs, remove the cabbage wedges, potatoes and carrots to a serving platter.
- Step 5
Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the pressure cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler; cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
- Step 6
Let the corned beef rest for 5 to 10 minutes then slice it against the grain into ½-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.
Private Notes
Comments
Made this last night and it was possibly my favorite corned beef recipe ever. A few tweaks: I added about 3/4 cup beef broth in addition to wine (that just seemed too little for the 4lb brisket I bought). I cooked the meat for 90 minutes, plus 15 depressurizing, then pulled it out and added the veggies (keeping the meat under foil out of cooker). Cooked veggies for only 8 while broiling the meat with the honey mustard. This was the most moist and flavorful corned beef I've ever had.
Has anyone tried to cook two corned beef briskets in one Instant Pot? Did you add more liquid? Did you increase the time?
I agree- the vegetables will become baby food. In John Mortimer's Rumpole stories, Rumpole states that his wife ("She Who Must Be Obeyed") can "boil a cabbage into submission." I've found that 5 mins of pressure for all the vegetables combined is fine, if you let the pressure drop naturally (they continue to cook while cooling). Charlotte's/Joanne's tips about removing the brisket first are spot on.
Irish hubby says best corned beef he ever had. Did not do veggies in the pressure cooker. Took about an hour 40 minutes for a 3.35 pound Waygu round cut from Costco. (Who knew there were so many cuts of corned beef.)
Last year I made the slow cooker version of this recipe and it was delicious. This year, I didn’t have the time for the slow cooker version, so went with the pressure cooker version. Very disappointed. The corned beef was dry and chewy. It lacked the fall apart moist goodness of the slow cooker version. I used the same fresh corned beef sold by Costco. The vegetables were just as good as last year’s, but only cooked them for 6 minutes, not the 15 in the recipe.
As many have posted, 90min at pressure results in tender yummy beef. BUT then after 3min in the broiler, it seems to get over-cooked and tougher. Next time, I will either skip that step (although it results in tasty coating) or I'll cook it less time at pressure, in keeping with the original recipe! Also, after trying multiple methods, I prefer to separately cook the veges, such as simmering in chicken broth (cabbage only needs 10-15min), seasoning with the corned beef broth later.