Electric Pressure cooker Corned Beef & Vegetables

Diana Perry

By
@Empebi

I've tried many different ways to cook corned beef, and this is the ultimate result I've been trying to achieve. There is just enough spice, and the broth is delicious over the meat and with the vegetables. The roast will easily cut into slices. We saved some for Reuben sandwiches the next day.


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Serves:

6

Prep:

10 Min

Cook:

1 Hr 45 Min

Method:

Pressure Cooker

Ingredients

4 lb
corned beef brisket --flat or pointed cut
1 bottle
guiness beer
low sodium beef broth added to beer to make 4 cups total liquid
1 clove
whole
1 pkg
seasoning that is in the beef package
1 tsp
pickling spices
3
bay leaves
water as needed to bring liquid to top of beef
1 small
head of cabbage, cored & cut into 6 wedges
1 lb
carrots, peeled and cut in 1/2
2 lb
small red potatoes, peeled if desired

Directions Step-By-Step

1
Put rack in pressure cooker; add beef & juice from package into the cooker.
2
Pour beer into large measure cup (over 4 Cup). Add beef broth to bring total liquid to 4 cups. You may need to add additional water to bring the liquid up to the top of the roast before you start cooking; add the garlic, bay leaves, spice packet and pickling spices to the pot.
3
Start your cooker at high pressure, and set for 90 minutes. (These instructions are for digital or electric pressure cookers only.) Allow pressure to release on it's own.
4
If the roast is fork tender, remove from pot and cover with aluminum foil.
5
At this point add cabbage, potatoes and carrots. Set cooker for 15 minutes. Let pressure release on it's own. If all are tender, serve with roast and juices in the pot.

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