For stovetop pressure cookers: Follow the recipe as directed, but decrease the cooking times to 47 minutes for the corned beef, and 3 minutes for the vegetables.
- 1 corned beef brisket (up to 4 pounds)
- 1 pound yellow waxy potatoes, cut into 1 1/2 inch pieces
- 1 pound carrots, peeled and cut into 2-inch lengths
- 1 small (1 1/2 pounds or less) green cabbage, cut into 2-inch thick wedges
- 1 tablespoon salted butter or margarine (optional)
- 1 1/2 teaspoons chopped parsley (optional)
- 1/2 teaspoon salt (optional)
- 6-quart Instant Pot or other pressure cooker
1 Rinse the meat: If there is a spice packet, set it aside. Rinse the corned beef under cold running water.
2 Soak the meat: Place the corned beef in a large bowl and cover with cold water. Place in the fridge and leave to soak for at least 12 hours, or up to 24 hours.
3 Pressure cook the meat: Transfer the corned beef to the Instant Pot, fat side up, and add the 6 cups water. Add the spice packet to the water if there is one.
Secure the lid and set the pressure release valve to its sealing position. Select the Meat/Stew or Manual setting on your pressure cooker and set the cooking time for 55 minutes at high pressure.
The pot will take about 20 minutes to come up to pressure before the cooking program starts.
When the cooking program ends, let the pressure release naturally completely. This will take about 40 minutes. A natural pressure release will ensure the most tender corned beef.
At this point, you can either open the pot right away to continue with the recipe, or leave the corned beef in the pressure cooker on its “Keep Warm” setting for up to 10 hours.
4 Transfer the beef and prepare the pot for vegetables: Using tongs, gently transfer the corned beef to a carving board and tent it with aluminum foil. Wearing heat-resistant mitts, lift out the inner pot and pour out all but 1 cup of the cooking liquid (or 1 1/2 cups if using an 8-quart IP) and return it to the housing.
5 Cook the vegetables: Place a wire mesh steamer basket inside the pot. Place the carrots and potatoes in the steamer basket, and layer the cabbage on top so that it will fit in the pressure cooker when the lid is on. It’s okay if the vegetables are slightly above the 2/3 “max fill” marking inside the pot, but they should not be piled far above the rim of the pot where could block the pressure valve mechanisms in the pressure cooker lid.
Secure the lid and set the pressure release valve to its sealing position. Cancel the cooking program, then select the Steam program for 4 minutes at high pressure.
The pot will take about 15 minutes to come up to pressure before the cooking program starts.
When the cooking program ends, perform a quick pressure release by moving the pressure release valve to its venting position right away, taking care not to get burned by the steam.
6 Plate the vegetables: Open the pot and, using tongs, gently transfer the cabbage, carrots, and potatoes to a serving platter. Or, if you like, toss the vegetables in butter, parsley, and 1/2 teaspoon salt, then transfer to the serving platter.
7 Carve the beef and serve: Carve the corned beef to the thickness you prefer (I like about 1/3 -inch thick slices) and arrange it on the serving platter. Pour a little bit of the cooking liquid over the beef and vegetables and serve right away.