New England Boiled Dinner Pressure Cooker
Unlock the flavors of tradition with this hearty New England Boiled Dinner made effortlessly in a pressure cooker! This one-pot comfort food classic features tender corned beef brisket surrounded by a medley of perfectly cooked vegetables, including carrots, parsnips, potatoes, turnip, and green cabbage. Infused with aromatic garlic, bay leaves, and peppercorns, every bite is rich and flavorful. The pressure cooker dramatically reduces the cooking time, delivering melt-in-your-mouth results in just 90 minutes. Serve it family-style with a drizzle of the savory cooking liquid and an optional garnish of butter and parsley for added indulgence. Perfect for St. Patrick's Day or any cozy weeknight, this recipe is easy, efficient, and sure to satisfy.
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 4 cups water
- 4 medium, peeled and cut into chunks carrots
- 3 medium, peeled and cut into chunks parsnips
- 1 medium, peeled and cut into chunks turnip
- 1 large, peeled and quartered yellow onion
- 4 medium, peeled and halved potatoes
- 1 small, cut into wedges green cabbage
- 3 peeled and minced garlic cloves
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 teaspoon salt
- 2 tablespoons butter (optional for garnish)
- 2 tablespoons chopped parsley (optional for garnish)
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Pat dry with a paper towel.
Place the corned beef brisket into the pressure cooker. Add 4 cups of water, minced garlic, bay leaves, peppercorns, and salt.
Seal the pressure cooker lid and set it to high pressure. Cook for 60 minutes.
Once the cooking time is up, perform a natural release for 15 minutes, then manually release any remaining pressure before safely opening the lid.
Remove the corned beef brisket from the pressure cooker and set it aside. Cover it with foil to keep warm.
Add the carrots, parsnips, turnip, onion, and potatoes to the liquid in the pressure cooker. Place the cabbage wedges on top.
Seal the pressure cooker lid again and cook at high pressure for 5 minutes.
Perform a quick release to safely release the pressure. Carefully open the lid.
Slice the rested corned beef brisket against the grain into thin slices.
Serve the corned beef brisket alongside the cooked vegetables and cabbage. Drizzle with a bit of the cooking liquid for extra flavor.
Optional: Garnish with melted butter and a sprinkle of chopped parsley for added richness and freshness.
Nutrition Facts
Calories |
4727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.8 g | 295% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1404 mg | 468% | |
| Sodium | 15149 mg | 659% | |
| Total Carbohydrate | 321.0 g | 117% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 83.9 g | ||
| Protein | 375.4 g | 751% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 633 mg | 49% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 7454 mg | 159% | |
*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.
