This Pressure Cooker Corned Beef and Cabbage with Red Potatoes recipe is designed to offer the perfect results for each ingredient…If you are using your Instant Pot, or another pressure cooker, because you need to hurry up and get this food on the table, simply scroll down for the options I give to reduce the time of this recipe
Why use a pressure cooker to cook Corned Beef and Cabbage with Red Potatoes?
I’ve seen a lot of Instant Pot and pressure cooker Corned Beef and Cabbage recipes that were faster than mine, and I could shorten mine too; I just found it necessary to work in steps, adding each thing at its own time in order to get the right consistency and flavor. I’ll share some tips to cut down the time below, and the food will still be good… I just couldn’t bring myself to do it because I just know that something will get a little more or less cooked than I would like if I skipped a step. Still safe, still delicious, just not as perfect as it could be. I like to try to get my corned beef and cabbage perfect.
Because of the time it takes to increase the pressure and release, adding each thing at its own time increases the recipe time substantially…so doing it in the instant pot will only save around 30 minutes of your time at most. However, the results are some super tender, juicy, and tasty corned beef; and you don’t have to pay as much attention to the water level. It is still worth it to use your pressure cooker for this recipe.
Options for Reducing the Time
If the main reason you are using your pressure cooker to get the meal done faster, no problem, here are some options to reduce the time.
Cook some, or even all of the vegetables separately.
Instead of releasing the steam, adding an ingredient, and then letting the pressure build again…you could just start another pot for the potatoes about 10 minutes before the corned beef is done, and then add the cabbage at the last 4 or 5 or so.
This allows the meal to get done just as the meat is ready, and you could be eating in as little as an hour, but your vegetables won’t be braised in the flavorful broth of the corned beef.
Add the cabbage and potatoes together.
Either put them both in and pressure cook for about 4 minutes or put them both in and steam for about 10-15 minutes. This runs the risk of your cabbage getting a little softer than you may like, or your potatoes remaining a little more firm. They won’t be a perfect consistency, but they will still be really good.
Put the potatoes in with the corned beef
You could put the potatoes in with the corned beef, and then add the cabbage to steam for the last 4 minutes, or even just steam the cabbage in a separate pot and put butter over them for flavor. This will make your potatoes really soft. They might just as well be smashed or mashed potatoes at that point, and there is nothing wrong with that!
Other than that, I really don’t recommend putting all the ingredients together and pressure cooking it for the same amount of time. I used to cook it that way in the stock pot when I was a beginner, and it was still absolutely delicious. I wouldn’t recommend it though, now that I know how to make it better.
Beginning Ingredients (beer is always optional, and I’ll always give you alternatives):
The beer is optional. The beer is always optional in the recipes I make and can either be simply omitted, replaced with a cooking liquid, or replaced with something else. In this case, the beer is just a liquid, and more water would be fine…but the beer is also a meat tenderizer (or so I’ve been told, I’m not actually an expert).
If you want to omit it, I would recommend replacing it with a
dash of apple cider vinegar in this recipe. If you don’t though, no big deal, just make sure there is plenty of water.
It’s also fine to use broth, but it really isn’t necessary. Corned beef is a salty and flavorful treat on its own, and the water is going to turn into a delicious broth anyway. Save your broth for a recipe that needs it, in my opinion.
These first ingredients are for the stock and can be changed…
You are basically making a stock that the corned beef will be sitting in. You’ll be removing these ingredients before adding the potatoes, so you’re just flavoring the water. If you don’t happen to have every one of these ingredients in your fridge…don’t put off making the dish!
I like to keep the odds and ends of my veggies, from when I’m making other things, in a plastic bag in my fridge. When I make any kind of a stock or broth, I can dump it in for the flavoring. So feel free to add bell pepper tops, onion ends, dry herbs, leeks, even some lemon peels– anything you would put in a stock. Do you have something that needs to be used up? You meant to use some green onions or leeks, but accidentally ordered pizza instead? Don’t let them go bad, use them for stock!
Size matters for the cabbage and potatoes…
You don’t want things to get too mushy. If you want your cabbage and potatoes cut into little tiny bite size pieces, you should probably wait until the meat is done, strain the juices into a pot, and cook them separately. I have cut pretty good size wedges of the cabbage, and have cut the red potatoes in half.
If you’re lucky enough to find those little, bite-sized red potatoes…put them in whole. If you can only find the fairly big ones, cut them in quarters. These basically being cut into big bite sizes. If they are small enough to give to a toddler without cutting them smaller, then you will not want to cook them for the time I listed. I’m not positive you’d want them in a pressure cooker at all.
Let me know what you think…
Let me know if you have any questions about this recipe. If you’ve found an error or something didn’t work, please bring it to my attention. I do my best to list all my steps, but it just happens that sometimes I leave something out. If you tried it and like it, please rate and review it below, and feel free to share any tips and tricks that you have and use for your Corned Beef and Cabbage!
This recipe is for pressure cookers that have a saute’ option. If your pressure cooker doesn’t have this option, just pressure cook it for 15 minutes, release, skim the foam from the top and then pressure cook for another hour.
While this method doesn't end up saving a lot of time, the outcome is some tender, juicy and flavorful corned beef, with perfect cabbage and potatoes.
- 2.5 lb corned beef point cut (2.5-3 lbs for this recipe)
- 2 lb red potatoes
- 3 stalks celery
- 1 onion peeled and quartered
- 6 cloves garlic peeled and smashed
- 5 sprigs rosemary
- 5 sprigs thyme
- 2 bay leaves
- 12 fl oz beer or a couple tablespoons of apple cider vinegar
- water to cover
- 1 head cabbage
- 1 packet peppercorns that come with the corned beef roast
Remove corned beef from packaging, rinse and pat dry.
Place corned beef in a pressure cooker, cover with beer or vinegar, peppercorn packet, and water.
Tie fresh rosemary and thyme with kitchen string and add to pot. Add garlic, onion, celery, and bay leaves to pot
Set cooker to saute for 30 minutes, then skim the foam from the top.
Lock the lid in place and set the valve to sealing/pressure position.
Set to soup/stew setting for 1 hour and let the cooker go to work
Release the pressure valve and allow all steam to escape before opening the lid.
Add potatoes to the pot. If they are bite size, put them in whole, otherwise cut them into half or quarters, into a large bite size.
Put the valve back into the pressure/sealed setting and set the cooker to soup/stew for 10 more minutes.
Release the steam again, and add the cabbage wedges directly into the liquid. Lock the lid back on.
Set the cooker to steam setting, and steam the cabbage for 3 minutes.
Remove the lid, carefully remove food from the liquid onto a serving platter. Slice the corned beef against the grain and serve with mustard.