Corned Beef and Cabbage/Pressure Cooker

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

I've got this recipe in my collection from and old friend but never got a pressure cooker. This is posted in response to a request.

Ingredients Nutrition


  1. Pour water into pressure cooker.
  2. Add brisket; over high heat, bring water to a rolling boil.
  3. Skim residue from surface.
  4. Add garlic and bay leaves and secure lid.
  5. Over high heat, bring to high pressure.
  6. Reduce heat to maintain pressure and cook 1 hr 15 minutes.
  7. Release pressure according to manufacturer's directions and remove lid.
  8. Add vegetables to brisket and liquid, stirring gently.
  9. Secure lid abd over high heat, bring steam to high pressure.
  10. Reduce heat to maintain pressure and cook 6 minutes.
  11. Release pressure according to manufacturer's directions.
  12. Remove lid.
  13. Serve with horseradish sauce.


Most Helpful

I know this one and love it. Makes a Great tender brisket. That 4 cups of water should be cold when you start. And if you can find some Parsnips they go well replaceing the carrots. It'll vanish quickly, {grynn)so save some for the sandwiches..

T. Woolfe August 16, 2002

As a FIRST TIME PRESSIRE COOKER user, I have one wish...that someone, either the online pressure cooker manual or this recipe would have instructed me to place a kitchen towel over the part where the steam comes out. When it was time to release the pressure, I had it pointed toward the back corner of the stove and was surprised at the amount and force of the steam. The back of the stove, blacksplash, neighboring counter and toaster oven and everything within at least 3 feet was covered in Corned Beefy steam before I threw the kitchen hand towle over it. When I re-opened it after adding the veggies, I used the towel to open it and that worked perfectly. All of you first timers, that steam is SERIOUS!

Aside from that, the recipe was great. I had bought a pre-packaged corned beef that was seasoned and had the spice packet. So I added some dehydrated sliced garlic and bay leaves to that and it was great. I even forgot to skim the broth and it was still great. I was expecting the broth to be gross because I didn't skim, but it wasn't. It looked great.
I couldn't believe the potatoes were fully cooked after just 6 minutes.
I depressurized after the veggies and left everything in the pressure cooker for about 90 minutes until dinner time and the veggies got a bit more done than I like--probably because I left them in. But the corned beef was so tender and flavorful it was ridiculous!
Next time I'm also going to try adding turnips & parsnips!

sky181 March 17, 2011

I have made this several times and it is wonderful everytime! I add about a tblspn of pickling spices and 1 bottle of Odoul's with enough water to cover. Sometimes I don't use any vegetables, but I've never been big on boiled veggies. One thing I would like to say to beginners is to make sure you add your garlic and spices AFTER you skim. I didn't and it is difficult to skim the foam and leave the spices. She does specify in the recipe but I just wanted to reiterate it.

nsomniak6 December 03, 2009

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