Ingredients for Pressure Cooker Corned Beef
- 3-4 lb corned beef brisket
- 1 tbsp pickling spices
- 1 large bay leaf
- 2 garlic cloves, minced
- 1 large onion, quartered
- Celery Rib
- Water
- 2-3 carrots, peeled and cut into 2-inch chunks
- 4-5 red potatoes, quartered
- 3 cups beef broth or 12 oz beer or 12 oz dry hard cider
- Peppercorns
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pressure Cooker Corned Beef? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pressure Cooker Corned Beef
- Place the corned beef brisket in the pressure cooker. Add the carrots, potatoes, and onion.
- Pour in the beer (or beef broth), ensuring the liquid level reaches at least halfway up the brisket. Add bay leaves, peppercorns, and garlic cloves.
- Secure the lid and set the pressure cooker to high pressure. Cook for 70 minutes.
- Allow for a natural pressure release for 20 minutes, then carefully release any remaining pressure manually.
- Remove the corned beef from the pressure cooker and let it rest for 10-15 minutes before slicing against the grain.
- Serve the corned beef with the cooked vegetables and your favorite sides, such as mustard, horseradish, or cabbage.
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
1g
Fat
53g
Carbs
0g
