Electric Pressure Cooker Corned Beef Vegetables Recipes
PRESSURE-COOKER EASY CORNED BEEF AND CABBAGE
I first tried this fuss-free way to cook traditional corned beef and cabbage for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread. -Karen Waters, Laurel, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the onion, potatoes and carrots in a 6-qt. electric pressure cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 70 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Discard bay leaf before serving.
Nutrition Facts : Calories 414 calories, Fat 19g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 1191mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 23g protein.
PRESSURE COOKER CORNED BEEF
This recipe is from the Australian Women's Weekly Pressure Cooker cook book with a few minor alterations. I love corned beef but the DH would only tolerate it occasionally (maybe twice a year) but done this way he likes it and is quite happy to eat it once a month. If you get a larger piece of corned beef we have found that the cooking time remains the same. I cook this in an electric pressure cooker and in mine it takes 20 to 25 minutes to come up to pressure so have included this in the cooking time plus the 15 minutes resting time. UPDATE - our butcher no longer brines his own corned beef and gets it in from an outside supplier and we have found we have had to up the cooking time by 10 minutes to get the same beautiful results, so have changed the recipe to reflect that.
Provided by ImPat
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash corned beef under cold water and put to one side.
- Peel onion and stud with the cloves.
- Put a little water in the pressure cooker and put in malt vinegar and sugar and stir to dissolve and then add all other ingredients with enough water to just cover the corned beef, bring up to pressure if using stove top (or set timer on an electric and let it do it work), for stove top once up to pressure adjust heat and cook for 55 minutes.
- Do quick release (for stove top run cold water over pressure cooker) and for electric follow manual instructions (I just flick the pressure switch and it releases), remove lid and let corned beef sit for 15 minutes in the water, remove slice and enjoy.
Nutrition Facts : Calories 986.9, Fat 71.2, SaturatedFat 23.8, Cholesterol 367.5, Sodium 4266.5, Carbohydrate 12.8, Fiber 1, Sugar 8.6, Protein 68.6
CORNED BEEF AND VEGETABLES - INSTANT POT RECIPE - (4.4/5)
Provided by lindaauman
Number Of Ingredients 7
Steps:
- Rinse the corned beef under cold water to remove excess salt and gel. Put the seasoning packet, beef broth, onion and garlic in to the pressure cooking pot. Put a rack in the pressure cooking pot. Place corned beef on rack. Lock the lid in place. Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove the rack and brisket from the pressure cooking pot. Cover the corned beef with aluminum foil until ready to serve. Add the potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 3 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. (Check the potatoes and if they're not tender enough, just select sauté cook them until they're the desired tenderness.)
PRESSURE COOKER CORNED BEEF BRISKET
This method of cooking makes the most tender, flavorful corned beef brisket that you will ever eat! Cooking time does not include the time for the pot to reach the proper pressure and to release the steam. Cutting the finished brisket with an electric knife makes for beautifully cut meat.
Provided by Christina
Categories Main Dish Recipes Roast Recipes
Yield 10
Number Of Ingredients 4
Steps:
- Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
- Seal pressure cooker and cook beef on the "meat" setting according to manufacturer's instructions, about 1 hour 30 minutes. Allow pressure to release naturally according to manufacturer's instructions.
- Transfer brisket to a cutting board. Remove top layer of fat from the brisket. Slice across the grain using an electric knife.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 2.2 g, Cholesterol 79.6 mg, Fat 15.4 g, Fiber 0.1 g, Protein 15 g, SaturatedFat 5.1 g, Sodium 922.5 mg, Sugar 0.2 g
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- Place trivet/rack insert into inner pot of electric pressure cooker. Place your corned beef on the trivet, sprinkle with accompanying spice packet. Add garlic, 2 of the carrots (each carrot cut into 2 inch segments), 1 of the onions, 2 stalks of the cut celery, and beef stock. Secure pressure cooker lid, ensuring valve is in sealed position. Press Meat/Stew program button, and increase cooking time to 75 minutes.
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