Pressure Cooker Corned Beef

What? Corned Beef and No Cabbage?

CornedBeef Cooked

I almost was going to make Corned Beef and Cabbage until I thought about it. There are a million other blogs posting Corned Beef and Cabbage recipes this time of year, and when I think about it, other than the Corned Beef it is not that good. I am sure that some versions are better than others, but often I find myself digging through soggy cabbage, carrots and potatoes to get to the good stuff, the corned beef!

CornedBeef Pastry

So, I ended up just making the corned beef. That way, I can use it in other ways that I actually like. In this case, I ended up making two different types of Reuben Sandwich. The first day I made the standard Ruben sandwich – corned beef, swiss cheese, rye bread and home made thousand island dressing. The second day with the leftovers I made what was basically a Reuben Strudel, which was the Reuben ingredients wrapped in puff pastry, with the dressing on the side for dipping. It turned out delicious! I know, corned beef and sauerkraut is basically corned beef and cabbage, but so much tastier.

CornedBeef Ingredients

I cooked the meat in an Irish Stout broth, so it still ties in with the season a bit. Give it a try and serve it any way that suits your fancy.

Rinse a 2-1/2 to 3 pound coned beef brisket, pat dry, then brown lightly in your pressure cooker in a couple tablespoons of oil. Remove to a plate. Do this over medium-high heat. If using an electric model, use sauté mode on high.

Lower heat to medium and sauté a chopped onion until translucent.


Add in some garlic, salt, pepper, pickling spice and cinnamon stick, stirring often for about a minute. I was going to use individual spices, but I decided to just use a pre-mixed pickling spice which gets you the same basic result, but save a lot of time. The pickling spice that I use (Penzey’s) doesn’t have cinnamon so I threw in a cinnamon stick as well. I suggest you do the same. It will make your kitchen smell super yummy.

If your corned beef came with a spice packet, you can use that if you must, but a good quality pickling spice is so much better. Also some of those packets that come with the meat are so small, it might be put to better use as a sachet for a nightstand drawer.

CornedBeef Pot

Now dump in some mustard, vinegar, brown sugar, liquid smoke, a cup of Irish Stout, a cup of water and 1 heaping teaspoon of beef base, such as Better Than Bouillon.

Place the brisket back in the pot, lock on the top and bring to high pressure. On an electric, set it to manual mode for 90 minutes at high pressure.

Whenever I post a recipe for any type of brisket, such as this one, I have to give this explanation: Yes, 90 minutes sounds like a lot of time for a pressure cooker, but using conventional methods it takes up to 3 or 4 hours to get the super tender texture that we are looking for. I have found 90 minutes to be the magic number for any type of brisket, be it corned or non-corny. It turns out like buttah, buttah I say!

When the time is up, let the pressure come down on its own (around 20 minutes). When pressure is released, transfer to a cutting board and let rest for about 5 minutes. I know you will be tempted to cut into it right away, since by this time the aroma in your kitchen will be almost too much to take, but it’s only five minutes. You can do it!

CornedBeef_SlicedThis photo is from the leftovers the next day after being refrigerated. It may look a little dry now, but once it is reheated, yum!

Ok, now slice thin slices and server however you wish. For me, nothing beats a good corned beef sandwich.

If you would like to use the fragrant juice from the pan, just pour it through a strainer and do with it what you will. Off the top of my head, I think it would make a tasty au jus, or a good liquid to cook some veggies in.

Enjoy, and Happy St. Patrick’s Day!

Pressure Cooker Corned Beef
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Pressure cooker stout-braised corned beef, perfect for St. Patrick's day, or anytime!
  • 2 tablespoons cooking oil
  • 2.5-3 pounds flat cut corned beef brisket
  • 1 medium onion, chopped
  • 4 cloves garlic, pressed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons pickling spice
  • 1 cinnamon stick (you can leave out if your pickling spice has cinnamon)
  • 2 teaspoons hot prepared mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon liquid smoke
  • 1 cup Irish Stout
  • 1 cup water
  • 1 teaspoon beef base (such as Better Than Bouillon)
  1. Rinse corned beef brisket
  2. Heat oil in pressure cooker pot
  3. Lightly brown brisket on both sides and remove to plate
  4. Sauté the onion until translucent
  5. Add garlic, salt, black pepper, pickling spice, brown sugar and sauté for another minute
  6. Add the mustard, vinegar, liquid smoke, beef base, stout and water
  7. Lock the top on the pressure cooker and set to come to high pressure for 90 minutes
  8. When time is up, let pressure come down on its own
  9. Remove meat from pot and let rest for 5 minutes
  10. Slice thinly and serve


Sneak Peek – Pressure Cooker Steak & Stout Pie

Coming This Weekend – A St. Patrick’s Day Treat!


Because I am always getting my special holiday recipes posted at the very last minute, I thought I needed to try to get ahead of the game this time, so this weekend I will  post my St. Patrick’s Day recipe in plenty of time!

It was originally going to have a different name (that starts with a “G”), but since my local store did not have single cans of “G”, I had to use “M”, which worked out fine but necessitated a name change.

So check back this weekend for the recipe!

Pressure Cooker Dublin Coddle

Just In Time For St. Patrick’s Day!


I know it’s getting right down to the wire, but at first I wasn’t planning on doing a St. Patrick’s day recipe, then I thought “What the hell? I have to post about something!” I just had to decide what Irish dish I could prepare in the pressure cooker.


I guess the reason I wasn’t that excited about a St. Patrick’s recipe is that I didn’t want to make the same old corned beef and cabbage (a meal that has most Irish people I know scratching their heads and thinking “what does that have to do with Irish food?” Nor did I want to take something that is not normally green and make it green, thereby proclaiming it “Irish”.


I started doing a little research on Irish food, and came across ”Coddle”, also known as “Dublin Coddle”. Coddle is, like many things I come across, one of those things where everybody’s mom made it different, and everyone’s mom made it the best. It also seems to be one of those things where the memory is fonder than the actual thing. Mention Coddle to some and they have unpleasant flashbacks to a mushy grey mass plopped on a plate that they were forced to eat in their youth. Much like meatloaf in the U.S., to some it is the ultimate comfort food, to others,they run screaming just at the mere mention of meatloaf, with visions of a grey slab of mystery meat, swimming in matching grey gravy alongside lumpy mashed potatoes.


So this morning, after deciding to make pressure cooker coddle, it was off to the Saturday farmer’s market to find the ingredients, or as many as I could find at the farmer’s market. I used local ingredients, so I didn’t use authentic Irish Bacon or Sausage. Irish bacon is closer to ham than it is to American bacon anyway, so I substituted ham for the bacon and some fresh pork bratwurst for the sausage. Any potatoes should work, but I bought a mix of purple and red ones, mainly because I thought they looked cool, and to take some of the “greyness” away from the dish. And because I didn’t want to be labled a heretic for making a green-free Saint Paddy’s dish, I decided to top it with flat-leaf parsley, and threw in a leek for good measure.


Pressure Cooker Dublin Coddle
Recipe type: Entree
Cuisine: Irish
Prep time:
Cook time:
Total time:
Serves: 8
A take on the traditional Irish favorite
  • 1 tablespoon oil
  • 1 lb. ham, cut into 1-inch chunks
  • 1 lb. pork sausage, cut into chunks after browning
  • 1 large onion, thinly sliced
  • 5 cloves garlic, minced
  • 1 leek, thinly sliced
  • 2 lbs. potatoes, cut into 1-inch chunks
  • 5 carrots, peeled and cut into 2-inch chunks
  • 2 bay leaves
  • 1 pint hard cider (regular cider, beer or broth should work fine as well)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Herbes de Provence
  • Salt and Pepper to taste
  • 1 bunch flat leaf parsley, finely chopped
  1. Heat oil over high heat
  2. Brown ham and sausage, then remove to plate
  3. Lower heat to medium-high and sauté onions until they start to soften
  4. Add garlic and leek, and continue to saute for another minute
  5. Add next 6 ingredients
  6. Add ham and sausage (after cutting in chunks) back in
  7. Raise heat to high and put cover on pressure cooker
  8. When high pressure is reached, lower heat to maintain high pressure and set timer for 15 minutes
  9. When time is up, remove from heat and let pressure come down naturally
  10. Remove lid and add salt and pepper to taste (you may not need any salt because of the ham and sausage)
  11. Stir in half the parsley and use the rest to sprinkle on top of individual bowls