Pressure Cooker Corned Beef Brisket Recipes

PERFECT PRESSURE COOKER CORNED BEEF

Steps:

• Place corn beef in pressure cooker. If, too large, cut in half. Add season packet, that comes with meat, along with bay leaf, garlic and pickling spices if using. Add water, so just even with top of meat.
• Turn burner on, and bring to a boil, put cover and rocker on, and cook until rocker starts rocking. Keep at medium to low rocking motion, and cook for 1 hour. Turn off burner. Allow pressure to escape on it's own. Carefully open pot and remove meat to serving platter. Let rest 5 minutes, and slice in thin slices, against the grain with electric knife.

INSTANT POT CORNED BEEF

Steps:

• Place ONIONS and CORNED BEEF in the Instant Pot (you don't need a trivet).
• Add corned beef seasoning packet to the pot and add GUINNESS or preferred cooking liquid. It's ok for the liquid to not cover the beef.
• Secure the lid and turn pressure release valve to "Sealing".
• Select Manual or Pressure Cook on HIGH pressure for 90 minutes. *see recipe footnote about different sized briskets.
• When cook cycle completes, allow Instant Pot to sit undisturbed for a 20-minute natural pressure release (NPR).
• Carefully turn the sealing knob to release any remaining steam and wait for the float valve to drop before attempting open the lid.
• Press CANCEL, open the lid, and transfer corned beef outside the pot, cover, and allow to rest.
• Add POTATOES and CARROTS to the cooking liquid in the Instant Pot, then stack the CABBAGE on top. *If you prefer the vegetables to not sit in the cooking water, stack them on a trivet.
• Secure lid and select Manual or Pressure Cook on HIGH pressure for 3 minutes on HIGH for fork-tender veggies (or 2 minutes for firmer), followed by a quick pressure release.
• To serve, transfer veggies to a platter. Slice the beef against the grain, serve it with the veggies, and spoon some of the cooking liquid over both.
• To store, allow corned beef and vegetables to cool completely. Refrigerate up to 5 days in an airtight container.

PRESSURE COOKER CORNED BEEF

Steps:

• rinse and dry brisket with paper towels.
• Brown brisket in pressure cooker fat side down. Add onion, garlic, celery, water and spices.
• Set cooker to 75 minutes on High pressure and secure lid. Let cool down on it's own.
• While meat is cooling down in the pressure cooker steam cabbage wedges, red new potatoes and chunked carrots until fork tender. Use the veggies you like. Some add parsnips but we are purists.
• Place meat on a large platter surrounded by veggies. Serve with mustard and soft butter for the veggies.

INSTANT POT® CORNED BEEF

Steps:

• Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.

50-MINUTE CORNED BEEF BRISKET

Steps:

• Fill a covered container with enough water to immerse the corned beef. Add brown sugar and stir to dissolve. Remove corned beef from the packaging and rinse well to remove curing residue. Place into the water in the container; reserve spice packet. Add more water to cover if needed. Let soak, 8 hours to overnight.
• Combine 1 1/2 cups water, spice packet, and pickling spice in a multi-functional pressure cooker (such as Instant Pot®). Place a rack insert in the pot.
• Remove beef from the soaking liquid and season both sides with garlic powder. Place beef on the rack, fat-side up, cutting in half if necessary to fit. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Transfer corned beef to a cutting board. Cover with aluminum foil and let rest for a few minutes before carving.

CORNED BEEF BRISKET W/ VEGGIES & HORSERADISH-PRESSURE COOKER

Steps:

• COOK BRISKET AND PREPARE SAUCE ON DAY 1.
• Pour water into pressure cooker. Add brisket. Over high heat, bring water to a rolling boil. Skim residue from surface.
• Add garlic, pickling spices and bay leaves. Secure lid. Over high heat, bring to high pressure and adjust heat to stabilize at high pressure. From moment that high pressure has been reached, cook 1 hour and 15 minutes.
• Allow pressure to reduce naturally before removing lid.
• Remove brisket from cooker and allow to cool. Allow liquid to cool; remove bay leaves. Wrap brisket tightly and refrigerate. Pour liquid into a clean container and refrigerate. (Do I need to say to clean the pressure cooker pot before Day 2?).
• HORSERADISH SAUCE.
• Combine horseradish, mustard, sour cream, and lemon juice in a bowl; blend thoroughly.
• Add garlic, green onions, sugar, salt and pepper and mix well.
• Refrigerate until serving corned beef with vegetables.
• DAY 2.
• Skim congealed fat from surface of liquid and place in pressure cooker. Add brisket to pressure cooker. Add vegetables and stir gently.
• Secure lid. Over high heat, bring to high pressure, then adjust heat to stabilize just at high pressure. From moment that high pressure has been reached, cook 6 minutes.
• Allow pressure to reduce naturally.
• Remove lid.
• Transfer vegetables to a platter. Slice brisket across the grain and arrange slices on a platter.
• Serve with sauce on the side.