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I've made corned beef in a pressure cooker for years, but always had to guess at the timing. The one hour cooking time for a 3 lb piece of meat in this recipe was absolutely perfect! I use about 1-1/2 cups of kosher dill pickle juice in place of some of the water, then add the spices that come with the meat. I tried slicing with regular knife but switched to the electric knife when it wasn't slicing smoothly ... amazingly better!

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lharnish March 14, 2010

Have had my pressure cooker for a good 40 years. But never though to cook a corned beef in it.Oh my this is the only way to cook one.It was so tender you could cut it with a fork, not stringy like boiling does.And it did not shrink, like boiling does.I only added 2 cups water per my cooker instructions.And added the extra spice.I cooked the veggies in plain water, than drained and let them cook a bit in the juice from the cooker.My dinner was devine. Thank you so much, for this post.

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dolores in paradise March 22, 2007

I've been cooking corned beef the conventional way for decades. After receiving my first pressure cooker, I found this recipe and tried it, much to the delight of my family. It's true, the corned beef brisket shrinks less, cooks faster and is tender in a little over an hour. With the 4 pound roast at 10 psi, the increased cooking time (80 minutes) and conventional cool down made this the perfect recipe. Thank you!

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momogop October 09, 2009

If you want New York Deli quality corned beef, this recipe is for you. It takes time to prepare using this method but there is almost no effort involved. Get yourself some rye bread, mustard and have at it. It's not Katz's in New York but it's about as close as you'll get at home.

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henryreid May 22, 2009

I just found my mothers old mirro pressure cooker and since corned beef is on sale because of st. particks day I decided to try this recipe out. It turned out great

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tractorflowers March 20, 2009

I need to learn how to use my cooker a bit better; I have a four-quart one, and the meat didn't really seem done after cooking at "pressure" for an hour -HOWEVER - once done it was sublime, and I will never do it any other way! Thanks for a great recipe for a classic dish.

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Blanket Girl October 26, 2007

My daughter and I loved the recipe and it is the best corned beef that we have ever made. It really is much better then boiling.

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cynthiaoverbye June 26, 2007

Being from Florida, I was raised on this meal prepared with a pressure cooker. My grand parents taught me to cook the vegetables and the leftover water for 20 minutes on a high pressure. They turn out awesome. Thank You. RIP NANNY & PAPA

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Anonymous March 26, 2015

Didn't try this myself, but my husband loved it. Thanks for sharing the recipe

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Lucky in Bayview March 22, 2015

Delicious! I used about 1 cup pickle juice and 1 cup water with my 3.5 pound corned beef. I cooked it for a little less than an hour and it was amazing! I will definitely make this again.

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ironeyes97 March 20, 2015
Pressure Cooker Corned Beef