Corned Beef Brisket W Veggies Horseradish Pressure Cooker
Experience the ultimate comfort food with this tender and flavorful Corned Beef Brisket with Veggies and Horseradish, all made effortlessly in your pressure cooker. This one-pot wonder combines melt-in-your-mouth corned beef, perfectly cooked carrots, baby potatoes, and wedges of green cabbage, all infused with aromatic pickling spices and savory cooking liquid. The quick and efficient pressure cooker method enhances every bite—reducing cook time while locking in flavor. Topped with a zesty horseradish cream sauce, optional buttery richness, and a sprinkle of fresh parsley, this hearty dish is ideal for family dinners, St. Patrick’s Day celebrations, or anytime you crave a warm, satisfying meal. Ready in just over 90 minutes, this recipe is a perfect balance of convenience, taste, and tradition.
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Recipe Information
Ingredients
- 3 lbs Corned beef brisket
- 4 cups Water
- 1 cup Beef broth
- 2 tbsp Pickling spice (provided with brisket or store-bought)
- 4 medium Carrots, peeled and cut into chunks
- 10 Baby potatoes
- 1 head Green cabbage, cut into wedges
- 0.5 cup Horseradish cream sauce
- 2 tbsp Unsalted butter (optional, for serving)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Rinse the corned beef brisket under cold water to remove excess brine and any surface seasoning.
Place the brisket in the pressure cooker pot along with the water, beef broth, and pickling spice.
Seal the pressure cooker lid and set the valve to 'sealing'. Cook the brisket on high pressure for 75 minutes, then allow the pressure to naturally release for 15 minutes before quick-releasing any remaining pressure.
Carefully remove the brisket from the pot and cover it with foil to keep it warm.
Add the carrots, baby potatoes, and cabbage wedges to the cooking liquid in the pot. Sprinkle with salt and black pepper.
Seal the lid again, set the valve to 'sealing', and cook the vegetables on high pressure for 4 minutes. Perform a quick release once the cooking time is complete.
Slice the corned beef brisket against the grain into thin pieces.
Serve the sliced brisket on a platter with the cooked vegetables. Drizzle some of the cooking liquid over the meat and veggies for extra flavor.
Optional: Add a dollop of horseradish cream sauce and a pat of butter to each serving for additional richness.
Garnish with fresh parsley, and enjoy your meal!
Nutrition Facts
Calories |
4583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.3 g | 344% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1476 mg | 492% | |
| Sodium | 15366 mg | 668% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 81.3 g | ||
| Protein | 368.2 g | 736% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 786 mg | 60% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 5059 mg | 108% | |
*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.
