Best 5 Corned Beef And Cabbagepressure Cooker Recipes

Pressure cookers, with their ability to reduce cooking times significantly while preserving flavors and nutrients, offer a convenient and efficient way to prepare corned beef and cabbage. In this article, we'll delve into the secrets of cooking this classic dish in a pressure cooker, guiding you through the process of selecting the right cut of meat, preparing the ingredients, and setting the appropriate cooking time and pressure level. Along the way, we'll uncover tips and tricks to ensure a tender and flavorful corned beef, perfectly complemented by the savory cabbage and aromatic vegetables. So, brace yourself for a culinary adventure as we embark on a journey to discover the best recipe for corned beef and cabbage cooked to perfection in a pressure cooker.

Check out the recipes below so you can choose the best recipe for yourself!

CORNED BEEF AND CABBAGE/PRESSURE COOKER

Corned Beef and Cabbage/Pressure Cooker image

I've got this recipe in my collection from and old friend but never got a pressure cooker. This is posted in response to a request.

Provided by TishT

Categories Vegetable

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 cups water
2 1/2 lbs point cut corned beef brisket
3 garlic cloves, quartered
2 bay leaves
4 carrots, cut into 3 inch pieces
1 head cabbage, cut into 6 wedges
6 peeled and quartered potatoes
3 peeled and quartered turnips (any additional veggies you enjoy)
horseradish sauce (optional)

Steps:

Pour water into pressure cooker.
Add brisket; over high heat, bring water to a rolling boil.
Skim residue from surface.
Add garlic and bay leaves and secure lid.
Over high heat, bring to high pressure.
Reduce heat to maintain pressure and cook 1 hr 15 minutes.
Release pressure according to manufacturer's directions and remove lid.
Add vegetables to brisket and liquid, stirring gently.
Secure lid abd over high heat, bring steam to high pressure.
Reduce heat to maintain pressure and cook 6 minutes.
Release pressure according to manufacturer's directions.
Remove lid.
Serve with horseradish sauce.

PRESSURE-COOKER EASY CORNED BEEF AND CABBAGE

Pressure-Cooker Easy Corned Beef and Cabbage image

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

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 70 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Discard bay leaf before serving.

Nutrition Facts : Calories 414 calories, Fat 19g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 1191mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 23g protein.

SLOW-COOKER CORNED BEEF AND CABBAGE

Slow-Cooker Corned Beef and Cabbage image

No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Provided by LUSYRSGIRL

Categories Main Dish Recipes Beef Corned Beef Recipes

Time 9h15m

Yield 8

Number Of Ingredients 7

Ingredients

4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
½ head cabbage, coarsely chopped

Steps:

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g

BEST CORNED BEEF 'N' CABBAGE

Best Corned Beef 'n' Cabbage image

You can make this delicious corned beef and cabbage dish in your pressure cooker. I've been making this meal for more than 40 years. It is so easy and delicious. It's especially good served with a salad of peaches and cottage cheese.-Ruth Warner, Wheat Ridge, Colorado

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 362 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 1560mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 6g fiber), Protein 23g protein.

PRESSURE COOKER CORNED BEEF AND CABBAGE

Pressure Cooker Corned Beef and Cabbage image

Corned beef is really just brisket that's been cured in salt and spices. Historically, this was done for preservation, but the method of "corning" has remained because it transforms the meat into a bold, aromatic and salty treat. You can corn your own brisket if you have a week to spare, or you can buy one that's brined but uncooked, which is what is used here. Each one comes with a little sachet of pickling spices, usually coriander and mustard seeds, allspice and crumbled bay leaf. Make sure to fish it out of the package and save it, because those spices perfume the beef as it braises. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Serve this satisfying one-pot meal with mustard and beer. (If you have more time, or you don't have a pressure cooker, here are slow cooker and oven versions of the recipe.)

Provided by Sarah DiGregorio

Categories dinner, lunch, meat, vegetables, main course

Time 2h

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut
1 1/4 cups semi-dry white wine, such as Riesling
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces
1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3 tablespoons Dijon mustard, plus more for serving
2 tablespoons honey
Flaky sea salt, if necessary
Black pepper

Steps:

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 1/8- to 1/4-inch thick, to keep the meat moist.
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.
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.
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.
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.
Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-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.

Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams

Tips:

To save time, you can buy pre-cut corned beef brisket.
If you have a smaller pressure cooker, you can cut the corned beef brisket in half.
Add vegetables such as carrots, potatoes, and onions to the pressure cooker for a complete meal.
Season the corned beef brisket with your favorite spices, such as garlic powder, onion powder, and black pepper.
Be sure to release the pressure from the pressure cooker slowly to prevent a sudden release of steam.

Conclusion:

Cooking corned beef and cabbage in a pressure cooker is a quick and easy way to enjoy this classic Irish dish. The pressure cooker helps to tenderize the brisket and cook the vegetables quickly and evenly. With just a few simple ingredients, you can have a delicious and hearty meal on the table in no time. So next time you're looking for a quick and easy weeknight meal, give this recipe a try.