Pressure Cooker Corned Beef and Cabbage Recipe
You don’t have to wait for a special day to have a delicious pressure cooker corned beef and cabbage! Though this toothsome dish is normally served on St. Patrick’s Day celebration, you can have this easy-peasy and yummy pressure cooked version of corned beef on any random weekend! This hearty corned beef and cabbage combo is super yummy, and your whole family will swoon over it on weekends! This unique version is nothing like the corned beef dishes you have had till now, this one is pressure-cooked, and you’ll be glad by how quickly it gets prepared within few hours! The lovely addition of cabbage to this dish has always been a charm, and you get a vibe of a wholesome meal with savory side dishes!
Ingredients
- 4 pounds Corned beef with spice packate
- 4 cups Water to cover
- 1 pound Carrots (cut into chunks)
- 1 medium Onion
- 1 Stalk celery quartered crosswise
- 3 pounds Cabbage small
Instructions
- Corned beef: Wash the corned beef properly; afterwards, chop it crosswise and make four equal-sized pieces. Pour the onion, corned beef and celery into the pressure cooker pot. Dust the spice packet over it. After that, stream enough water in it, water should cover up corned beef. Let the pressure cooker reach high pressure and cook it for fifty to sixty minutes. Opt for quick release of pressure, and then very gently remove the lid. Use a fork to taste the corned beef – beef should be soft enough so that the fork can tear apart the thickest part of beef. If the beef is still firm and hard, apply the lid and cook it again for extra 10 minutes on high pressure.
- Vegetables: Drizzle up carrots into the pot, then pour cabbage on the top of it. It is still fine if you pour some extra cabbage and it goes above the “no fill” line on your cooker. Again, let the cooker come reach high pressure. Cook it for 5 minutes on high pressure. Give quick release to pressure. Shift the vegetables and corned beef to a tray using the tongs.
- To serve: Stream the remaining broth of pot in a gravy strainer. Chop the corned beef while the broth is getting settled. Sprinkle a hint of de-fatted broth upon the tray of corned beef and vegetables. Serve the dish and keep the rest of the broth on the dinner table for individual serving.
Notes
[nutrition-label]