Now, similar to cooking more tough cuts of meat (beef), corned beef isn’t the most tender of cuts, & needs a little more time to cook well, even in the pressure cooker.
Though it doesn’t always happen, I too, like just dumping everything in & coming back to a finished meal. I cook for other people every day, & unless I’m entertaining or am leaning towards a certain meal; I want as little prep as possible.
For this traditional holiday meal (though it is fantastic anytime), you’ll need a little more time than most pressure cooking meals, but certainly nothing close to traditional.
In this, (as most recipes here), I am using the packaged stuff. Go to your favorite store, grab the pre-cut & previously finished corned beef brisket & you’ll be fine. You can brine your own, easily enough, but it’ll take five days. Like many, you’re probably not ready to do that today, me either.
So let’s start. Cut the bag open, into the pressure cooker pan, to collect the juices. Take out the seasoning package, & open the contents in as well. Cut the brisket to fit your pressure cooker. You can play around with getting it to fit, or just stack the meat. You’ll have some shrinkage as it cooks, so you’ll have room for the veggies.
Generally, most pressure cookers require 1 cup of water minimum. You can add water or use (a 50/50 blend [to water] of wine), apple juice or chicken broth. It’ll take about 15 minutes to do the potatoes, onions & carrots. The cabbage even less. So, set your time for 75 minutes. I know most pressure cookers don’t have that (neither does mine). I used the pot roast setting, then found that the rice setting has a better time adjustment on it.
The goal is to go with or get to the first section which is 75 minutes; be it divided into thirds or halves. A little over or under is fine, as the end result is around 90 minutes total cooking time for the meat to fall apart. It’s always good to be over, on tougher cuts of meat.
While that’s cooking, prep your veggies. Prepping is usually just peeling & quartering them for the most part. Some people like to leave the skin on, & that’s fine. I wouldn’t leave the skin on the onion, but that’s just me.
Now, it depends on the size of your pressure cooker, how much you’re going to stuff in there. Every pressure cooker has a max limit, so stay under that. The one I use is six quarts, & that space is taken up quickly. You will need to have some space for the cooking juices. The list will be based on my six quart pot. Make adjustments for yours. You can always use some of the juice from the meat, & finish off any extra veggies. I wanted some corned beef hash for a few breakfasts, so made a bit extra in a separate Dutch oven.
Once the timer goes off, you can quick vent (if that’s an option for your cooker). Arrange your veggies so they fit around the meat, & hot juices. You don’t have to stir anything with a pressure cooker, as everything is even in there. Just get the veggies to fit in there. Close & lock the lid, & set it for 15 minutes. If your lowest is 20, use that. Being that the meat & juices are already up to temp, this time will be a little faster to start getting to pressure.
My cooker, takes about 30 minutes to pressure cook for 15 minutes, as it shuts down, builds up & so on. You don’t add that time to your end goal (of 90 minutes), as longer isn’t bad for this.
You can trim off about 10 minutes, but only if you know your pressure cooker, because it may take awhile for it to build back up, to “finish off”.
That’s it. A nice “traditional” boiled corned beef & cabbage. I have what the family has used for decades, certainly adjust the list for your preferences. After the initial meal, it’s about corned beef sandwiches & corned beef hash for breakfast. I have just cooked this meal, so that I can have those two, not just a celebration for St. Patrick’s Day.
3-5 lbs Corned Beef Brisket (in package with seasonings)
3-8 Russet potatoes Quartered
5-12 carrots Quartered
1-2 heads of cabbage wedged
1-3 yellow onions Quartered
You won’t need to add any additional seasonings to this, as using the pressure cooker is going to draw all of that little packet flavor in. You certainly can discard that packet if you’d like.
This list is easy enough to get or pick up a pickling brine from your favorite spice seller
1 Tbsp whole allspice berries
1 Tbsp whole mustard seeds (brown or yellow)
1 Tbsp coriander seeds
1 Tbsp red pepper flakes
1 Tbsp whole cloves
1 Tbsp whole black peppercorns
9 whole cardamom pods
6 large bay leaves, crumbled
2 teaspoons ground ginger
1/2 stick cinnamon
1 Tbsp juniper berries
Tips, note & such:
1-2 Guinness (stout/dark) beer into the pot are good too for flavoring.
Nearly every piece of meat is overly salted, so keep that in mind. Pink salt is great for the fresh cut stuff, to help the meat stay pink.