Best Pressure Cooker Corned Beef Recipes

PRESSURE COOKER CORNED BEEF BRISKET

Steps:

• Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
• Seal pressure cooker and cook beef on the "meat" setting according to manufacturer's instructions, about 1 hour 30 minutes. Allow pressure to release naturally according to manufacturer's instructions.
• Transfer brisket to a cutting board. Remove top layer of fat from the brisket. Slice across the grain using an electric knife.

PERFECT PRESSURE COOKER CORNED BEEF

Steps:

• Place corn beef in pressure cooker. If, too large, cut in half. Add season packet, that comes with meat, along with bay leaf, garlic and pickling spices if using. Add water, so just even with top of meat.
• Turn burner on, and bring to a boil, put cover and rocker on, and cook until rocker starts rocking. Keep at medium to low rocking motion, and cook for 1 hour. Turn off burner. Allow pressure to escape on it's own. Carefully open pot and remove meat to serving platter. Let rest 5 minutes, and slice in thin slices, against the grain with electric knife.

PRESSURE COOKER CORNED BEEF AND CABBAGE

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.

PRESSURE COOKER CORNED BEEF

Steps:

• Wash corned beef under cold water and put to one side.
• Peel onion and stud with the cloves.
• Put a little water in the pressure cooker and put in malt vinegar and sugar and stir to dissolve and then add all other ingredients with enough water to just cover the corned beef, bring up to pressure if using stove top (or set timer on an electric and let it do it work), for stove top once up to pressure adjust heat and cook for 55 minutes.
• Do quick release (for stove top run cold water over pressure cooker) and for electric follow manual instructions (I just flick the pressure switch and it releases), remove lid and let corned beef sit for 15 minutes in the water, remove slice and enjoy.

CORNED BEEF AND CABBAGE/PRESSURE COOKER

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.

ELECTRIC PRESSURE COOKER CORNED BEEF & VEGETABLES

Steps:

• 1. Put rack in pressure cooker; add beef & juice from package into the cooker.
• 2. Pour beer into large measure cup (over 4 cup). Add beef broth to bring total liquid to 4 cups. You may need to add additional water to bring the liquid up to the top of the roast before you start cooking; add the garlic, bay leaves, spice packet, and pickling spices to the pot.
• 3. Start your cooker at high pressure and set for 90 minutes. (These instructions are for digital or electric pressure cookers only.) Allow pressure to release on its own.
• 4. If the roast is fork tender, remove from pot and cover with aluminum foil.
• 5. At this point add cabbage, potatoes, and carrots. Set cooker for 15 minutes. Let pressure release on its own. If all are tender, serve with roast and juices in the pot.

CORNED BEEF BRISKET W/ VEGGIES & HORSERADISH-PRESSURE COOKER

Steps:

• COOK BRISKET AND PREPARE SAUCE ON DAY 1.
• Pour water into pressure cooker. Add brisket. Over high heat, bring water to a rolling boil. Skim residue from surface.
• Add garlic, pickling spices and bay leaves. Secure lid. Over high heat, bring to high pressure and adjust heat to stabilize at high pressure. From moment that high pressure has been reached, cook 1 hour and 15 minutes.
• Allow pressure to reduce naturally before removing lid.
• Remove brisket from cooker and allow to cool. Allow liquid to cool; remove bay leaves. Wrap brisket tightly and refrigerate. Pour liquid into a clean container and refrigerate. (Do I need to say to clean the pressure cooker pot before Day 2?).
• HORSERADISH SAUCE.
• Combine horseradish, mustard, sour cream, and lemon juice in a bowl; blend thoroughly.
• Add garlic, green onions, sugar, salt and pepper and mix well.
• Refrigerate until serving corned beef with vegetables.
• DAY 2.
• Skim congealed fat from surface of liquid and place in pressure cooker. Add brisket to pressure cooker. Add vegetables and stir gently.
• Secure lid. Over high heat, bring to high pressure, then adjust heat to stabilize just at high pressure. From moment that high pressure has been reached, cook 6 minutes.
• Allow pressure to reduce naturally.
• Remove lid.
• Transfer vegetables to a platter. Slice brisket across the grain and arrange slices on a platter.
• Serve with sauce on the side.

BEST PRESSURE COOKER CORNED BEEF

Steps:

• Trim off excess fat.Score meat 1/4 one side only. Brown meat on both sides in oil, dump beer over meat salt & pepper , garlic, add seasoning packet. set pressure cooker on high for 60m release pressure let stand 10m.
• slice against the grain enjoy.
• Add 7 additional minutes for each pound over 2 pounds.

PRESSURE-COOKER EASY CORNED BEEF AND CABBAGE

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.

PRESSURE COOKER CORNED BEEF

Steps:

• rinse and dry brisket with paper towels.
• Brown brisket in pressure cooker fat side down. Add onion, garlic, celery, water and spices.
• Set cooker to 75 minutes on High pressure and secure lid. Let cool down on it's own.
• While meat is cooling down in the pressure cooker steam cabbage wedges, red new potatoes and chunked carrots until fork tender. Use the veggies you like. Some add parsnips but we are purists.
• Place meat on a large platter surrounded by veggies. Serve with mustard and soft butter for the veggies.

DAVID VENABLE'S PRESSURE COOKER CORNED BEEF

Steps:

• Tie the thyme to the stalks of parsley and set aside.Put the corned beef into the pressure cooker with the seasoning packet, mustard powder, allspice, and herbs. Cover with apple cider. Lock the lid and cook on high pressure for 45 minutes.Quick release the pressure and remove the lid. Add carrots, onions, potatoes, and cabbage. Cook on high pressure for an additional 15 minutes.Quick release the pressure and remove the lid. Remove the tied herbs and discard. Stir in the chopped parsley, rosemary, and chives.Plate a plank of corned beef on a platter and surround by the vegetables and the broth from the pressure cooker.