Dinner · Meat & Poultry Mains
Pressure Cooker Corned Beef and Cabbage
- Prep
- 20 minutes
- Cook
- 1 hour 40 minutes
- Pressurizing, release, and resting
- 45 minutes
- Total
- 2 hours 45 minutes
- Serves
- 6 servings
Bring it to the table
About this recipe.
Tender corned beef with potatoes, carrots, and cabbage, finished with a quick honey-mustard glaze. Cook the vegetables after the brisket so they keep their shape.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 3 3/4 lb Corned beef (uncooked cured brisket, preferably flat cut, with its spice packet)
- 1 3/4 cups water (plus more if required by your cooker minimum)
- 1 lb Potatoes (red or Yukon Gold, cut into 1 1/2- to 2-inch pieces)
- 3 large carrots (peeled, cut into 1 1/2- to 2-inch pieces)
- 1/2 small green cabbage (about 1 pound, cut into 4 wedges with some core attached)
- 3 tbsp Mustard (Dijon, plus more for serving)
- 2 tbsp Honey
- Sea salt (to taste)
- Black pepper (to taste)
Keep the Vegetables Tender
Cook the brisket first, then give the vegetables their own short pressure cycle. Check the beef for tenderness before moving on; thickness can matter as much as weight.
Pressure-cooking method informed by Instant Pot.
The cooking plan
How to make Pressure Cooker Corned Beef and Cabbage.
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Unwrap the corned beef and drain the brine, reserving its spice packet. Place on a trivet in a 6-quart or larger electric pressure cooker. Add the water and spices. Use at least the minimum thin liquid required by your model, and stay below its maximum fill line.
-
Lock the lid and set the valve as directed by your cooker. Cook at high pressure for 90 minutes. Allow 15 minutes of natural pressure release, then carefully release any remaining pressure according to the manual. Open only after the pressure has fully dropped.
-
Check the thickest part with a thermometer: uncooked corned beef must reach at least 145°F and rest at least 3 minutes. It also needs to be easy to pierce with a fork for tender slices. If still tough, return to high pressure for 10 to 15 minutes, with sufficient liquid, then allow another natural release before checking again. Transfer the tender beef to a tray and cover loosely.
-
Remove the trivet. Add the potatoes and carrots to the hot cooking liquid and place the cabbage on top. Check the liquid and fill limits again. Lock the lid and cook at high pressure for 3 minutes, then carefully quick-release as your manual directs. Transfer the vegetables to a platter. If any pieces are still firm, simmer them uncovered in the hot liquid until tender.
-
Heat the broiler. Put the cooked beef on a foil-lined, broiler-safe tray. Mix the Dijon mustard and honey and spread over the beef. Broil for 2 to 3 minutes, watching closely, until the glaze bubbles and colors.
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Rest the beef for 5 to 10 minutes after broiling. Slice across the grain and serve with the vegetables, a little cooking liquid, and extra mustard. Taste before adding salt; the brined beef and its broth may already be salty. Add black pepper as desired.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Pressure Cooker Corned Beef and Cabbage
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Ingredients
- 3 ¾ lb Corned beef uncooked cured brisket, preferably flat cut, with its spice packet
1 ¾ cups water plus more if required by your cooker minimum- 1 lb Potatoes red or Yukon Gold, cut into 1 1/2- to 2-inch pieces
- 3 large carrots peeled, cut into 1 1/2- to 2-inch pieces
- ½ small green cabbage about 1 pound, cut into 4 wedges with some core attached
- 3 tbsp Mustard Dijon, plus more for serving
- 2 tbsp Honey
- Sea salt to taste
- Black pepper to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Unwrap the corned beef and drain the brine, reserving its spice packet. Place on a trivet in a 6-quart or larger electric pressure cooker. Add the water and spices. Use at least the minimum thin liquid required by your model, and stay below its maximum fill line.
- Lock the lid and set the valve as directed by your cooker. Cook at high pressure for 90 minutes. Allow 15 minutes of natural pressure release, then carefully release any remaining pressure according to the manual. Open only after the pressure has fully dropped.
- Check the thickest part with a thermometer: uncooked corned beef must reach at least 145°F and rest at least 3 minutes. It also needs to be easy to pierce with a fork for tender slices. If still tough, return to high pressure for 10 to 15 minutes, with sufficient liquid, then allow another natural release before checking again. Transfer the tender beef to a tray and cover loosely.
- Remove the trivet. Add the potatoes and carrots to the hot cooking liquid and place the cabbage on top. Check the liquid and fill limits again. Lock the lid and cook at high pressure for 3 minutes, then carefully quick-release as your manual directs. Transfer the vegetables to a platter. If any pieces are still firm, simmer them uncovered in the hot liquid until tender.
- Heat the broiler. Put the cooked beef on a foil-lined, broiler-safe tray. Mix the Dijon mustard and honey and spread over the beef. Broil for 2 to 3 minutes, watching closely, until the glaze bubbles and colors.
- Rest the beef for 5 to 10 minutes after broiling. Slice across the grain and serve with the vegetables, a little cooking liquid, and extra mustard. Taste before adding salt; the brined beef and its broth may already be salty. Add black pepper as desired.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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