VanBuren Recipes

Pressure Cooker Corned Beef and Cabbage Recipe

Name: Pressure Cooker Corned Beef and Cabbage Recipe
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 4 pound corned beef with its spice packet; 1 medium onion, quartered; 1 stalk celery, quartered crosswise; Water to cover (about 4 cups); 1 pound carrots, peeled and cut into 2 inch lengths (or a 1 pound bag of baby carrots); 1 small (3 pound) cabbage, cut into 8 wedges

6 servings

servings

5 minutes

active time

1 hour 20 minutes

total time

Start Cooking

Ingredients

4 pound corned beef with its spice packet

1 medium onion, quartered

1 stalk celery, quartered crosswise

Water to cover (about 4 cups)

1 pound carrots, peeled and cut into 2 inch lengths (or a 1 pound bag of baby carrots)

1 small (3 pound) cabbage, cut into 8 wedges

Directions

Pressure Cook the Corned Beef for 60 Minutes With a Quick Release

Rinse the corned beef, then cut it crosswise into 4 equal pieces. Put the corned beef pieces, onion, and celery in an Instant Pot or other pressure cooker, sprinkle with the spice packet, then pour in enough water to cover the corned beef. Bring the pressure cooker up to high pressure and cook at high pressure for 60 minutes in an Instant Pot or other electric PC, or for 50 minutes in a stovetop PC. Quick release the pressure, then carefully remove the lid. Test the corned beef for doneness with a fork – it should be easy to poke a fork through the thickest section. If it's not done, lock the lid and cook for another ten minutes at high pressure.

Pressure Cook the Vegetables for 5 Minutes With a Quick Release

Add carrots to the pot, then lay the cabbage on top. It's OK if the cabbage comes a bit above your cooker's "no fill" line; there will still be a lot of airspace. Cook at high pressure for 5 minutes. Quick release the pressure again. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beef to a carving board.

Serve

Pour the broth left in the pot into a fat separator. While the broth settles, slice the corned beef. Pour a little of the de-fatted broth over the corned beef and vegetables platter. Serve, passing the rest of the broth at the table.

Nutrition

Serving Size

½ pound of corned beef

Calories

521

Total Fat

34.3 g

Saturated Fat

10.8 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

122.7 mg

Sodium

2841.7 mg

Total Carbohydrate

16.4 g

Dietary Fiber

5.9 g

Total Sugars

3.4 g

Protein

36.1 g