Corned Beef and Cabbage Pressure Cooker
Experience the ultimate comfort food with this flavorful Corned Beef and Cabbage Pressure Cooker recipe, a classic Irish-American dish made quick and easy! Tender, perfectly seasoned corned beef brisket is cooked to perfection under pressure, accompanied by a hearty medley of buttered cabbage, carrots, and red potatoes. This one-pot wonder is infused with aromatic onion, garlic, and a rich spice blend, delivering melt-in-your-mouth meat and vibrant, tender vegetables in just over an hour. Perfect for cozy family dinners or celebrating St. Patrick's Day, this recipe combines old-world charm with modern cooking convenience. Serve it with a drizzle of its savory cooking liquid for an extra burst of flavor, and discover why this time-tested meal is a perennial favorite. Keywords: corned beef and cabbage, pressure cooker recipe, Irish-American comfort food, quick and easy dinner, St. Patrick's Day recipe.
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Recipe Information
Ingredients
- 3 pounds corned beef brisket with spice packet
- 4 cups water
- 1 large onion
- 4 garlic cloves
- 3 medium carrots, peeled and cut into chunks
- 6 small red potatoes, quartered
- 1 head green cabbage, cut into wedges
- 2 tablespoons unsalted butter (optional, for serving)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Pat it dry with paper towels.
Add 4 cups of water to the pressure cooker. Place the corned beef brisket in the pot, fat side up, and sprinkle the contents of the spice packet over it.
Peel and quarter the onion and crush the garlic cloves. Add them to the pressure cooker around the brisket.
Lock the pressure cooker lid in place and set it to high pressure. Cook for 70 minutes.
When the cooking time is complete, allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
Carefully open the lid and transfer the corned beef to a plate. Cover it loosely with foil and let it rest while continuing with the vegetables.
Add the carrots, red potatoes, and cabbage wedges to the liquid in the pressure cooker. Sprinkle with salt and black pepper.
Lock the lid back on and cook on high pressure for 5 minutes.
Perform a quick release of the pressure and open the lid. Check that the vegetables are tender; if not, cook for an additional 1-2 minutes.
Slice the corned beef against the grain into thin slices. Serve the corned beef alongside the cooked vegetables. Drizzle with a bit of the cooking liquid for added flavor.
Optionally, top the cooked cabbage with a small pat of butter before serving.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1315 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
