Pressure Cooker Corned Beef and Cabbage: A Flavorful and Tender Delight

If you’re looking for the most mouthwatering and succulent corned beef and cabbage, look no further! This pressure cooker recipe guarantees unprecedented tenderness and flavor. As the garlic and seasonings fuse with the marbled layers, a quick broil in the air fryer lid or oven creates an irresistible crispy top.

St. Patrick’s Day is just around the corner, and what better way to celebrate than with a classic dish like corned beef and cabbage? Once upon a time, this recipe marked the beginning of my Instant Pot cooking journey. Little did I know that years later, I would be sharing countless Instant Pot recipes with you all!

Why This Recipe Works

  1. Tough fibers are effortlessly broken down thanks to the high heat and pressure of the cooker. This results in tender and flavorsome corned beef.
  2. A mix of pickling spices and garlic paste is used to season the brisket’s fat layer directly, enhancing the depth of flavor. No need to add them to the cooking liquid!
  3. Save valuable time and effort by utilizing a pressure cooker. It streamlines the cooking process without compromising on taste.

The Origin of Corned Beef: Irish or Not?

The history of corned beef in America dates back to the 17th century and has an intriguing story. In Ireland, beef was a luxury reserved for the wealthy. To make ends meet, the Irish resorted to salt-curing their beef, allowing for extended storage without spoilage. The classic pairing of cabbage with corned beef also found its roots in Irish cuisine. When Irish immigrants arrived in America, they brought this tradition with them, connecting with their ancestral roots through food.

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However, conflicting accounts suggest that early Irish immigrants in America transitioned to consuming Kosher beef upon arrival, a practice they did not follow in Ireland. The truth remains a mystery, leaving us to wonder which version is accurate.

Essential Ingredients

The spice packet included with your corned beef varies by brand, but typically consists of peppercorns, bay leaves, mustard seeds, and dill seeds.

Preparation Steps

How to Make Pressure Cooker Corned Beef and Cabbage

  1. Spread the delectable garlic/spice blend evenly over the brisket’s fat layer.
  2. Place onions, thyme, bay leaves, and chicken broth in the pressure cooker. Position the trivet on top.
  3. Gently set the brisket on the trivet, lock the lid, and cook at high pressure for 75 minutes.
  4. After the cooking time is up, release the pressure naturally for about 30 minutes. Then, switch to an air fryer lid and broil the brisket for 10 minutes at 400°F. If you don’t have an air fryer lid, transfer the brisket to a baking sheet and broil in the oven on its HIGH BROIL setting. Keep an eye on it to achieve your desired level of crispiness. Finally, remove the brisket from the pot, cover it with foil to retain warmth, and allow it to rest.
  5. Strain the cooking liquid using a fine mesh strainer into a separate container. Discard the aromatics. Add carrots and potatoes to the pot, placing the cabbage on top without mixing. The carrots and potatoes should be submerged, while the cabbage cooks perfectly with the steam. Lock the lid and cook at high pressure for 0 (zero) minutes. Once done, quickly release the pressure and mix the vegetables well. Alternatively, you can roast the vegetables in the oven while the brisket cooks in the pressure cooker.
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The Amazing Result

Expert Tips

  • Rinse the corned beef brisket under cold water to eliminate excess salt.
  • Slice the brisket thinly across the grain for optimal tenderness.
  • Store leftover corned beef in the refrigerator for 3 to 4 days or freeze it for 2 to 3 months.
  • For a different flavor profile, replace the chicken broth with a bottle of beer. Water, however, should be avoided.
  • Allow the pressure to release naturally for a tender texture. While a full natural release is recommended (approximately 30 minutes), you can release the pressure earlier if you’re short on time (around 10-15 minutes).
  • In the accompanying pictures, two different vegetable cooking methods are showcased. Ultimately, the choice depends on personal preference as both yield great results.

Frequently Asked Questions

  • Which cut should I use, point or flat? Both cuts work well, but the flat cut tends to yield more evenly sliced portions.
  • Can I use a frozen corned beef brisket? Thawing the brisket is advisable for even cooking. Don’t forget to rinse it before proceeding.
  • Should I soak the corned beef before pressure cooking? Soaking is unnecessary, but thorough rinsing under cold water is recommended to remove brining liquid saltiness.
  • Prepackaged or plain brisket? This recipe calls for pre-seasoned briskets.
  • Do I have to allow natural pressure release? Can I quick release instead? Opt for a natural release for desired meat tenderness. Quick pressure release can cause meat to become tough and chewy.

More Instant Pot Entrée Recipes

  • Pot Roast
  • Baby Back Ribs
  • Meatloaf with Brown Sugar Glaze
  • Pulled Pork
  • Pickle Chicken
  • Ham with Apple Cider and Brown Sugar
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Rowdy Hog Smokin BBQ is a fantastic resource for more mouthwatering recipes. Don’t miss out on their delicious offerings!

Give this Pressure Cooker Corned Beef and Cabbage recipe a try, and prepare to be amazed by its incredible flavor and tenderness. Feel free to leave a star rating below to let us know how it turned out!