Pressure Cooker Corned Beef and Cabbage

Name: Pressure Cooker Corned Beef and Cabbage
Total time: 2 h
Yield: 4 servings
Cuisine: american, irish
Ingredients: 3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut; 1 1/4 cups semi-dry white wine, such as Riesling; 1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces; 2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces; 1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges; 3 tablespoons Dijon mustard, plus more for serving; 2 tablespoons honey; Flaky sea salt, if necessary; Black pepper

By Sarah DiGregorio

Updated Feb. 8, 2023

Pressure Cooker Corned Beef and Cabbage — Julia Gartland for The New York Times. Food Stylist: Liza Jernow.

Total Time: 2 hours
Rating: 4(1,425)
Comments: Read comments

Corned beef is really just brisket that’s been cured in salt and spices. Historically, this was done for preservation, but the method of “corning” has remained because it transforms the meat into a bold, aromatic and salty treat. You can corn your own brisket if you have a week to spare, or you can buy one that’s brined but uncooked, which is what is used here. Each one comes with a little sachet of pickling spices, usually coriander and mustard seeds, allspice and crumbled bay leaf. Make sure to fish it out of the package and save it, because those spices perfume the beef as it braises. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Serve this satisfying one-pot meal with mustard and beer. (If you have more time, or you don't have a pressure cooker, here are slow cooker and oven-baked corned beef and cabbage recipes.)

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Ingredients

Yield:4 servings

3 to 3½-pound ready-to-cook corned beef, preferably flat-cut
1¼cups semi-dry white wine, such as Riesling
1pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3large carrots (about ½ pound), peeled and cut into 1- to 2-inch pieces
½small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3tablespoons Dijon mustard, plus more for serving
2tablespoons honey
Flaky sea salt, if necessary
Black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don’t rinse the brine off the meat, it will be too salty.) If there is a substantial fat cap on top of the beef, you can place the beef on a cutting board and trim most of it, if you’d like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about ⅛- to ¼-inch thick, to keep the meat moist.
Step 2
Put the corned beef into the pressure cooker with the fat cap facing up. Add the wine and the spices from the packet. Cover and set steam valve to sealed position. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
Step 3
Open the lid. Drop the potatoes and carrots into the liquid that surrounds the beef. Lay the cabbage wedges on top. Cover and set steam valve to sealed position. Cook on high pressure for 15 more minutes.
Step 4
Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Using tongs, remove the cabbage wedges, potatoes and carrots to a serving platter.
Step 5
Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the pressure cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler; cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
Step 6
Let the corned beef rest for 5 to 10 minutes then slice it against the grain into ½-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Ratings

4 out of 5

1,425 user ratings

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Comments

Susan J.6 years ago

Has anyone tried to cook two corned beef briskets in one Instant Pot? Did you add more liquid? Did you increase the time?

Prakash Nadkarni6 years ago

I agree- the vegetables will become baby food. In John Mortimer's Rumpole stories, Rumpole states that his wife ("She Who Must Be Obeyed") can "boil a cabbage into submission." I've found that 5 mins of pressure for all the vegetables combined is fine, if you let the pressure drop naturally (they continue to cook while cooling). Charlotte's/Joanne's tips about removing the brisket first are spot on.

Mikejim6 years ago

Made this last night and it was possibly my favorite corned beef recipe ever. A few tweaks: I added about 3/4 cup beef broth in addition to wine (that just seemed too little for the 4lb brisket I bought). I cooked the meat for 90 minutes, plus 15 depressurizing, then pulled it out and added the veggies (keeping the meat under foil out of cooker). Cooked veggies for only 8 while broiling the meat with the honey mustard. This was the most moist and flavorful corned beef I've ever had.

Stephen Martin3 months ago

The greatest New York Times recipe of all time, hands-down. Frankly, I find most of them very disappointing, but not this. Many have commented“this is the most perfectly corned beef cooked corn beef ever.” Absolutely! We love corned beef, and cooking it traditionally It’s always a real challenge to get it perfectly done. I cooked a 3.8 pound point cut, 90 minutes on high, 15 minutes release. We could not believe how delicious and perfect it was. Five minutes is ample time for the vegetables. The topping is good too. I also always make a mustard parsley, gravy with milk and beef stock.

Linda G.3 months ago

A bit disappointing. Subbed an IPA for the wine but my big mistake was using coarse Dijon mustard. Created a bitter back flavor. The brisket itself was fabulous, but next time I’ll remove the brisket and cook the veggies for 5-10 minutes rather than the full 15.

BigSkyGirl3 months ago

I followed the comments, removed the cooked beef from the pot to rest and only pressure cooked the veggies for eight minutes. The potatoes and carrots were perfect, but the cabbage was somewhat mushy. My family was OK with that. However, if you're looking for cabbage with a hint of body, you'll be disappointed. The beef was quite tender but not as flavorful as it is after cooking on the stovetop or in the oven. Convenience is the tradeoff.

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