Tender Pressure Cooker Corned Beef

Growing up, corned beef was something I only thought about once a year – on St. Patrick’s Day. These days, I make it way more often since I discovered how easy it is in the pressure cooker. No more watching a pot on the stove for hours or planning my whole day around dinner. Now I can throw everything in, set the timer, and go help the kids with homework or catch up on emails.

I remember the first time I tried making corned beef in my pressure cooker. I was honestly a bit nervous – would it be as good as the traditional method? Turns out, it was even better. The meat comes out so tender it practically falls apart with your fork, and the best part is it takes less than half the time of stovetop cooking.

If you’ve been intimidated by cooking corned beef or just haven’t found the time, this recipe might just change your mind. It’s become my go-to method, and not just for St. Patrick’s Day anymore. Trust me, once you try it this way, you won’t want to cook it any other way.

What Kind of Corned Beef Should I Use?

When shopping for corned beef, you’ll typically find two different cuts at the store: the flat cut and the point cut. The flat cut (also called first cut) is leaner and has a more uniform shape, which makes it easier to slice nicely for serving. The point cut has more marbling throughout and can be a bit more flavorful, but it’s also fattier and might not give you those picture-perfect slices. For this pressure cooker recipe, either cut will work well since the cooking method helps break down the meat’s tough fibers. Just make sure to pick a piece that has a nice pink color and comes with its seasoning packet – though we’re using our own spices here, it’s usually a good sign of quality.

Options for Substitutions

Let’s talk about what you can swap in this recipe if you need to:

• Corned beef brisket: This is the star of the show and can’t really be substituted – you need corned beef brisket for authentic corned beef. The pre-brined meat and its unique flavor are essential to the recipe.
• Bell pepper: Any color bell pepper works great here. You can also use poblano peppers for a slightly different flavor, or even celery if you’re out of peppers.
• Chili peppers: Feel free to use jalapeños, serranos, or even a dash of cayenne pepper instead. You can also skip them completely if you prefer less heat.
• Sweet onion: Yellow or red onions work just fine as replacements. Even shallots can work, though you’ll need about 4-5 of them to match the amount.
• Cajun spice mix: Out of Cajun seasoning? Mix together paprika, garlic powder, black pepper, oregano, and cayenne for a quick DIY version. Creole seasoning also works great as a direct substitute.
• Stock: The recipe works with either beef or chicken stock, and you can even use water with extra bouillon cubes in a pinch. Just avoid using vegetable stock as it won’t give you the right flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking corned beef in a pressure cooker is rushing the natural release process – a quick release can make your meat tough and chewy, so always allow at least 15-20 minutes for natural pressure release before opening the valve.

Another common error is cutting the meat against the grain – for the most tender results, let the corned beef rest for 10-15 minutes after cooking, then locate the directional lines in the meat and slice perpendicular to them.

To avoid a bland final product, don’t skip the step of searing the meat on all sides before pressure cooking, as this develops a deeper flavor and better texture.

For the best results, make sure your cooking liquid never fully covers the meat – aim for about 2/3 coverage, and resist the urge to add extra salt since corned beef is already well-seasoned from its curing process.

What to Serve With Corned Beef?

This spicy pressure cooker corned beef pairs perfectly with classic sides that can soak up all those tasty juices. Cabbage is a traditional partner – try it quickly sautéed or steamed to keep some crunch. For a filling meal, add some buttery mashed potatoes or roasted baby potatoes with herbs. If you’re feeding a crowd, throw together a quick slaw with carrots and cabbage, or serve the meat on rye bread with mustard for amazing sandwiches. The leftovers are even better the next day!

Storage Instructions

Keep Fresh: Once your corned beef has cooled down, place it in an airtight container with some of its cooking liquid to keep it moist. It’ll stay good in the fridge for up to 4-5 days. The flavors actually get even better after a day or two, making it perfect for meal prep!

Freeze: This pressure cooker corned beef freezes really well! Slice or chop it up, place it in freezer bags with a bit of the cooking liquid, and squeeze out as much air as possible. It’ll keep in the freezer for up to 3 months. I like to freeze it in portion-sized amounts for easy meals later.

Warm Up: To enjoy your leftover corned beef, gently warm it up in a pan with a splash of the cooking liquid over low heat. You can also use the microwave – just cover the meat and heat in 30-second intervals until it’s warm through. If it’s frozen, thaw overnight in the fridge before reheating.

Preparation Time	10-15 minutes
Cooking Time	90-100 minutes
Total Time	100-115 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2500
• Protein: 150-180 g
• Fat: 140-160 g
• Carbohydrates: 30-40 g

Ingredients

• 6 garlic cloves
• 2-3 tbsp Cajun spice mix
• 3 lb corned beef brisket
• 1 large bell pepper (cut into 1-inch chunks)
• 1 large sweet onion (Vidalia or Walla Walla recommended)
• 1-2 spicy chili peppers (sliced for a kick)
• 4 cups beef or chicken stock (I use Pacific Foods organic beef broth)

Step 1: Prepare the Corned Beef

Begin by rinsing the corned beef under cold water to remove any gel from the packaging.

If your corned beef comes with a seasoning packet, you can choose to use it, but for a unique flavor twist, consider using a Cajun or Creole seasoning blend instead.

Step 2: Set Up and Season the Pressure Cooker

Place the rinsed corned beef on a rack inside your pressure cooker.

Add your choice of chopped peppers, onion, and garlic around the beef for added flavor.

Sprinkle your chosen seasoning over the beef.

Pour in enough broth to cover the beef well and impart additional flavor as it cooks.

Step 3: Cook the Corned Beef

Secure the lid on your pressure cooker and set it to cook on high pressure for 90 minutes.

Once the cooking time is complete, let the pressure naturally release for 10 minutes to ensure tenderness.

Carefully remove the lid of the pressure cooker once all the pressure has released.

Step 4: Slice and Serve

Carefully remove the corned beef from the pressure cooker and set it on a cutting board.

Slice it against the grain to ensure tenderness.

Serve the flavorful corned beef with your favorite sides, and enjoy the savory taste enhanced by your chosen seasonings!