This pressure cooker corned beef recipe is all you need for the juiciest, most tender corned beef brisket in a fraction of the time it takes for oven or slow cooking. Don't forget to cut against the grain. Serve it up with cabbage or your favorite side dish.
Pressure Cooker Corned Beef Recipe
It’s corned beef time of year, my friends, but you know what? It’s a dang shame because I think corned beef should be all year long. Not just on March 17, St. Patrick's Day. In fact, it IS corned beef time in the Madness household all year long because I usually buy extra when they’re on sale this time of year and freeze them for later use.
I love corned beef that much!
PLUS! I can usually find some either at the butcher or my local grocer throughout the year, and when I see them, I’ll grab one. It’s so delicious! Definitely a favorite for both Patty and me.
I’ve cooked corned beef many different ways, from slow cooker corned beef to oven cooking to stewing on the stove, but one way that you may want to consider is using the pressure cooker.
Pressure Cooker Corned Beef is a GREAT way to achieve super tender corned beef every time. It’s SO easy, and it’s the fastest you’ll ever cook a corned beef, hands down.
We’re talking 90 minutes of cooking time, plus 10 to 15 minutes tops for the pressure release. That’s it. It usually takes hours and hours for the tough cut of meat to tenderize. I love my pressure cooker. It seriously ROCKS.
And YES, this also applies to making Instant Pot Corned Beef on the pressure cooker setting. I'm using an electric pressure cooker, though this will work with any brand. Be sure to follow your equipment operating instructions.
Let’s talk about how to make pressure cooker corned beef, shall we?
Pressure Cooker Corned Beef Ingredients
- Corned Beef Brisket. Usually about 3 pounds.
- Bell Pepper + Other Spicy Chili Peppers. As desired.
- Sweet Onion.
- Garlic.
- Seasonings. Use your own preferred seasonings, or use the seasoning packet that came with the corned beef brisket.
- Chicken Broth or Beef Broth. You can use other liquids, like beer.
How to Make Pressure Cooker Corned Beef - The Recipe Method
First, slice open the package and rinse the corned beef to remove any gel from the beef. It can get pretty gummed up. You’re also rinsing away any excess salt. Corned beef is quite salty from the corning process.
Next, set the rinsed corned beef on a rack in your pressure cooker. Top it with chopped peppers, onion, garlic cloves and your preferred seasoning.
Add a bit of salt and ground pepper if you'd like. You can use the pickling spice packet that comes with it. I usually just toss out the seasoning packet and use my own seasonings. Today I'm using a Cajun seasoning blend, but use your favorites.
Next, pour the broth over the top. Chicken broth or beef broth is great here, as is veggie broth. You can also use stout beer for additional flavor. Toss in a couple bay leaves if you'd like.
Pressure cook the corned beef brisket on high for 90 minutes. Natural release the pressure for 10 minutes. Carefully remove the lid. You can get away with 60 minutes for a smaller brisket, but 90 minutes results in perfectly tender corned beef.
Remove the corned beef then slice as needed! Pretty much fork tender, my friends.
That’s it! Simple as that. It will be beautifully tender and seasoned and just begging for you to serve it up with a side of cabbage as you like, or Brussels sprouts or perhaps over mashed potatoes with a nice Guinness gravy.
Serving Corned Beef
Or go have some corned beef and cabbage! So good with carrots or red potatoes, too, or other root vegetables. Rutabaga, anyone? And a nice mustard rub or horseradish sauce. YUM.
Such an easy recipe, isn't it? I like to cook the vegetables separately rather than pressure cook them with the corned beef. Easier to control the outcome.
Save some to make a reuben sandwich later on. Grab a fork, my friends!
If you'd like to use your pressure cooker or Instant Pot to also cook your cabbage for a wonderful corned beef and cabbage meal, follow these instructions.
Pressure Cooker Corned Beef and Cabbage Recipe
If you'd prefer to cook your cabbage in the pressure cooker as well, don't just toss the cabbage into the pressure cooker with the corned beef and cook it. It will get too mushy. So here is an easy way to make pressure cooker corned beef and cabbage.
Remove Corned Beef from Pressure Cooker. Once you've followed the instructions above for making the pressure cooker corned beef, remove the corned beef brisket from the pot and cover it with aluminum foil. Let it rest.
Strain Vegetables. Strain out the vegetables and set them into a bowl and cover. Reserve the cooking liquid in the pot.
Add Cabbage to Pressure Cooker. Next, add in cabbage chopped into wedges, along with potatoes and carrots if you'd like those as well.
Pressure Cook the Cabbage. Close the lid and lock it. Cook at high pressure for 3 minutes. Finally, quick release the pressure and serve them up along with your corned beef.
Simple as that!
Yeah. Check out this recipe: Slow Cooked Corned Beef with Spicy Guinness Gravy and Caramelized Cabbage. Oh baby.
Recipe Tips & Notes
- Freeze your Leftovers. If you have leftover corned beef, you can easily freeze it in freezer friendly bags. I like to vacuum seal mine to keep them longer. We enjoy it for quick lunches. Patty really LOVES corned beef.
- Time Saver. It takes a good 90 minutes to cook corned beef in a pressure cooker or Instant Pot. To save time, slice larger briskets into 3 or 4 smaller pieces, then pressure cook them for 60 minutes instead of 90. That's a lot of time saved! Release Naturally.
Also, check out these other corned beef recipes, in case you have leftovers like I always do.
Corned Beef Recipes
Storage & Leftovers
Storing your Pressure Cooker Corned Beef in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate them promptly.
Try Some of My Other Pressure Cooker (Instant Pot) Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pressure Cooker Corned Beef Recipe
Ingredients
- 3 pound corned beef brisket
- 1 large bell pepper rough chopped
- 1-2 spicy chili peppers to your heat preference
- 1 large sweet onion peeled and rough chopped
- 6 cloves garlic peeled
- 2-3 tablespoons favorite Cajun seasoning blend
- 4 cups beef or chicken broth
Instructions
- Rinse the corned beef to remove any gel from the packet. If there is a seasoning packet, you can use it, but I like to use a good Cajun or Creole blend instead.
- Set the corned beef on a rack in the pressure cooker, then add peppers, onion, garlic and seasoning. Pour the broth over the top.
- Pressure cook on high for 90 minutes. Natural release the pressure for 10 minutes. Carefully remove the lid.
- Slice and serve
Video
Nutrition Information
NOTE: This recipe was updated on 3/17/21 to include new information. It was originally published on 3/9/18.
Susan T says
I typically do my corned beef in the slow cooker but I was short on time. I will never cook brisket again unless it’s done in the pressure cooker. I followed your instructions and cooked for 90 minutes and natural release for 10. It was perfect. This will now be my go to recipe. Thank you.
Mike Hultquist says
Excellent! Thanks, Susan. I know, it comes out so awesome in the pressure cooker! I love it.
Patti says
Quick question- with the corned beef on a rack it is sitting out of the broth, correct? I want to make sure before I try the recipe….I love using my pressure cooker, so this would be a game changer.
Mike Hultquist says
Patti, I have done this recipe both ways, with the corned beef above the liquid, and also covered in the liquid. I prefer it covered in the liquid, but I encourage you to try it both ways to see what works best for you. The biggest variable is the quality of the brisket.
Patti says
if the corned beef is submerged, then what is the purpose of the grate?
Mike Hultquist says
Really to keep things from burning in the bottom, which can happen with some cookers, though you can use a bed of veggies.
Susan J says
I used a 2-1/2# corned beef and 90 minutes was WAY too long, all the liquid, (I used 4 cups of beef broth), had evaporated and the veggies that had fallen down below the trivet were burnt onto the bottom of the pot. Luckily the corned beef was up on the trivet and didn't get burned. The flavor of the meat was wonderful though! Will try again sometime but I'll reduce the time.
Mike Hultquist says
Glad you enjoyed the flavor, Susan, and yes, make a note to reduce time. It's odd, as I have made this recipe so many times, including this very week, and it has come out perfect every time. I suppose you can get different results with different pressure cookers.
Ansermoz Sylvia says
Hello¨!
I would love to make your corned beef recette.I am in Switzeland and i dont think we have the peace of meat you take for your recette the only salted meat i see is salted bacon,dont look like your image.Thank you for your recette ,I love spicy food myself
Mike H. says
Hello Ansermoz - hope you will be able to find it. This recipe is amazing!
Loretta Clark says
Corned beef is beef brisket that has been brined in sa mixture of salt water. You can find recipes online to learn to make it.
Mannde says
Do you think letting the brisket marinade in the Cajun or creole spice blend (a la dry rub) would make a difference in the flavor?
Mike Hultquist says
Mannde, you'll get a bit more flavor penetration with a longer rub for sure.
Margarose says
Great alternative to my usual method. Thank you. Lots of really spicy liquid left over, so apart from using some to make gravy, what are your suggestions?
Michael Hultquist - Chili Pepper Madness says
Thanks, Margarose. I love it for gravy. You might be able to save some for soups or stews. I've only used it for gravy. Delicious!
Liane says
Absolutely delicious!! Haven't used the pressure cooker for so long, I forgot how it worked. But the result was great. Lots of Polish garlic, savoy cabbage, peppers, carrots and cajun rub spice. Thanks for sharing.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Liane!
Rob says
Of all we've tried, oven, slocooker, instantpot, boil...pressure cooker is by far superior...exceeds all for just coming out serve ready. Even better w a 10 min oven glaze (use what you'd use for a ham glaze) I don't cause wife doesn't like mustard. Saw Pcook recipe w Wolfy Puck and won't go back. Leaves best LOs for best hash and Reubens.
Michael Hultquist - Chili Pepper Madness says
Thanks, Rob!