Corned Beef and Cabbage

Name: Tender Corned Beef and Cabbage (Pressure Cooker)
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: Irish-American
Ingredients: 3 lbs corned beef brisket; 1 packet pickling spice (often included with brisket); 2 tbsp neutral oil; 6 cloves garlic; 2 bay leaves; 1 medium onion; 1 cup beef bone broth; 1 cup water; 12 oz dark beer; 1 head green cabbage; 1.5 lbs potatoes; 1 lb baby carrots; 1 tbsp cornstarch; 1 tbsp Worcestershire sauce; 1 tbsp soy sauce; Fresh parsley, for garnish

This pressure-cooker corned beef and cabbage sears the brisket first, then braises it with dark beer, beef broth, and aromatics for consistently tender, flavorful results. The technique eliminates guesswork and delivers restaurant-quality texture every time.

🌍Irish-American 🏷️Corned beef 🏷️Cabbage 🏷️St patricks day 🏷️Pressure cooker recipe Beef brisket

🏷️

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foodcreationsforyouonTikTok

Total

2h 5m

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by foodcreationsforyou

-0:00

foodcreationsforyouonTikTok

Ingredients

3 lbs corned beef brisket
1 packet pickling spice (often included with brisket)
2 tbsp neutral oil
6 cloves garlic
2 bay leaves
1 medium onion
1 cup beef bone broth
1 cup water
12 oz dark beer
1 head green cabbage
1.5 lbs potatoes
1 lb baby carrots
1 tbsp cornstarchoptional
1 tbsp Worcestershire sauceoptional
1 tbsp soy sauceoptional
Fresh parsley, for garnishoptional

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Instructions

1
Rinse the corned beef under cold water and pat it completely dry with paper towels.
2
Heat neutral oil in a large pan over medium-high heat. Sear the corned beef on all sides until golden brown.
3
Transfer the seared beef to a pressure cooker. Add the smashed garlic, bay leaves, included spice packet, and quartered onion.
4
Pour in the beef bone broth, water, and dark beer.
5
Secure the lid and pressure cook on high for 1 hour and 45 minutes.
6
Once cooked, carefully remove the beef from the pressure cooker and set it aside to rest on a cutting board.
7
Add the cabbage wedges, quartered potatoes, and baby carrots to the remaining braising liquid in the pressure cooker.
8
Secure the lid and pressure cook the vegetables on high for 3-5 minutes until tender.
9
While the vegetables cook, slice the corned beef against the grain.
10
Remove the cooked vegetables from the pot. To make an optional gravy, thicken the remaining liquid with a cornstarch slurry, Worcestershire sauce, and soy sauce.
11
Arrange the sliced corned beef and vegetables on a platter. Garnish with fresh parsley and serve with the gravy.

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Tips & Notes

Pro tips

Sear the brisket fat-side down first to render fat and build a flavorful crust before pressure cooking—this step locks in richness.
Don't skip the pickling spice packet; it's formulated specifically for corned beef and creates the signature flavor profile.
Release pressure naturally for 10 minutes after cooking to allow the meat to relax and stay tender; quick-release can make it tough.
Slice against the grain when cutting the finished corned beef to shorten muscle fibers and maximize tenderness.

Substitutions

Dark beer → beef broth, red wine, or additional water (maintains moisture; beer adds malty sweetness)
Beef bone broth → chicken or vegetable broth (lighter result; use equal measure)
Green cabbage → red cabbage or savoy cabbage (color and texture vary; cooking time stays the same)

Storage & make-ahead

Cool and store in an airtight container submerged in the braising liquid for up to 4 days in the refrigerator. Reheat gently on low heat with liquid, or microwave individual portions.

Equipment

pressure cooker (instant pot or stovetop) · heavy-bottomed pot or dutch oven (for searing and braising alternative)

Common Questions

Can I make corned beef and cabbage without a pressure cooker?

Yes. After searing, transfer to a Dutch oven, add the braising liquid, cover, and braise at 325°F for 3–4 hours until fork-tender, checking liquid level halfway through.

What does pickling spice do in corned beef?

Pickling spice (coriander, mustard seed, peppercorns, cloves) adds aromatic depth and a subtle tang that's essential to corned beef flavor. Most butchers include it with the brisket.

Can I substitute the dark beer?

Yes. Use beef broth, red wine, or water in equal measure. Beer adds malty sweetness and body; omitting it will require slightly more broth to maintain moisture.

How do I know when the corned beef is done?

It's done when a fork easily pierces the thickest part of the brisket without resistance. Pressure-cooked corned beef typically takes 45–50 minutes at pressure.

Can I make this ahead?

Yes. Cool, slice, and store covered in the braising liquid in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with the liquid.