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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
Timings are approximate and include two pressure cycles, release time, and resting. A thicker brisket may need extra cooking for tenderness even after reaching the safe minimum temperature. This method is for an electric pressure cooker; follow the model manual for liquid, capacity, sealing, and venting.
Water replaces the original wine to give a straightforward cooking liquid. The honey-mustard glaze is added only after pressure cooking. Refrigerate leftovers promptly.
Pressure-cooking sequence checked against Instant Pot Corned Beef by Chop Secrets; safe minimum temperature follows USDA guidance.
