Corned Beef Stove Top Pressure Cooker Recipe-instant-crock

Pressure Cooker Corned Beefiness and Cabbage

Corned beef and cabbage in the pressure cooker seemed similar a simple thought; instead, it was a one-act of errors. I could not get the details right. Here is the mail-mortem of my attempts to go this right, so y'all don't have to brand the same mistakes I did.

Problem i: Too salty.
Terminal yr, I tried my usual "cut back the water in the pressure cooker" approach. I used ane loving cup of h2o instead of covering the corned beef. The result was unbelievably salty. I could barely eat it. The rest of the family took one bite, then ignored the corned beef and filled up with soda bread, cabbage, and carrots. Discouraged, I put i serving of the salty corned beef and cabbage in a container and tossed the remainder. The next solar day, the leftovers tasted fine - I judge sitting in the cabbage and juices for a twenty-four hours pulled plenty salt out to brand it edible.

Problem ii: Undercooked
This year, instead of winging information technology, I researched recipes. They all said to cover the corned beefiness with water. (Whoops.) Then I ran into my side by side hurdle. Most sources cook corned beef at high pressure for 45 minutes to an hour. They quick release the force per unit area, remove the corned beef, add the vegetables, and cook the vegetables at high pressure for five minutes. That style, the vegetables aren't overcooked by the long cooking time nether pressure.

"Great!" I thought to myself, "Corned beef in an hour!"

I should take known what was coming. Last yr I followed Lorna Sass'southward instructions, and cooked a two and a one-half pound corned beef for lxx minutes at high pressure. This twelvemonth I had a monster - iv and a half pounds. I checked the recipe volume that came with my electric Cuisinart pressure cooker; information technology said I should cook for 24 minutes per pound. 108 minutes? Seriously? The Cuisinart'south timer merely goes upwards to 99 minutes. Nah, it couldn't possibly take that long.

I put the corned beef in the electric pressure level cooker, set it for high pressure level and fifty minutes. When it beeped, I quick released the pressure and filled the pot with potatoes, carrots and cabbage. The result looked great, the vegetables were perfectly cooked…merely the corned beef? Way undercooked. My jaw got tired trying to chew through information technology. In one case once again, everyone else took one seize with teeth of the corned beef, and then filled up on the sides.

I had to fissure this. I couldn't let corned beef beat out me. I went back to the store and bought two smaller corned beef roasts, each iii and a half pounds.

In case information technology was the lower force per unit area of the electric pressure cooker, I cooked ane corned beef in my electric PC and the other in my stove top PC.

*Nigh electrical pressure cookers take a high pressure setting of 12 PSI. stove top pressure cookers accept a high pressure of 15 PSI.

I cooked both roasts for fifty minutes, quick released the force per unit area, and checked the corned beef. It wasn't washed. I kept cooking at loftier pressure, quick releasing every ten minutes and checking the corned beef, until it went from chewy to tender. The stove elevation pressure cooker took 80 minutes, and the electric PC took 90 minutes. Finally, success!

Just, wow, fourscore minutes? And then much for corned beef in an hour. Notwithstanding, an hour and a half (including the vegetables) was much better than the ten hours my usual slow cooker recipe takes. Need a corned beef in a bustle? Get a pocket-size one, add together enough of water, and do Non nether cook it.

Problem 3: As well Long [Updated 2017-03-13]

So, 90 minutes worked for a smaller corned beefiness...and I used that recipe for years. Only with another St. Patrick'southward Twenty-four hours is coming up, I started thinking. (Ever a dangerous matter.)

What if I tried the fox I learned with Pressure Cooker Pot Roast, and cut the corned beef into pieces? I am going to piece it before I serve - no one will ever notice that I sliced it into 4 pieces earlier I started cooking. Certain plenty, it worked wonders. The 90 minutes under pressure is cut back to 60 minutes under pressure in an electric PC, and only 50 in a stovetop. And, I can get a bigger corned beef - I'm able to fit a iv pounder in, once I cutting it up and fit it in like a jigsaw puzzle.

*Don't have a pressure cooker? Use a slow cooker. Recipe hither: Irksome Cooker Corned Beef and Cabbage

Recipe: Pressure Cooker Corned Beef and Cabbage

Adapted From: Lorna Sass Force per unit area Perfect

Video: How to make Pressure level Cooker Cooker Beef and Cabbage - Fourth dimension Lapse (1:19)

Pressure Cooker Corned Beef and Cabbage - Time Lapse [YouTube.com]

Equipment:

• six quart or larger pressure cooker (I used my electric Cuisinart PC and my stove top Kuhn Rikon PC)

Print

Description

Pressure Cooker Corned Beef and Cabbage. My tradition on St. Patrick'south Day.

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• 4 pound corned beef with its spice packet
• i medium onion, quartered
• 1 stalk celery, quartered crosswise
• Water to cover (about 4 cups)

Vegetables

• 1 pound carrots, peeled and cut into 2 inch lengths (or a 1 pound handbag of baby carrots)
• 1 small (3 pound) cabbage, cutting into 8 wedges

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1. Cook the corned beef: Rinse the corned beefiness, then cutting it crosswise into 4 equal pieces. Put the corned beef, onion, and celery in the pressure cooker pot, sprinkle with the spice package, and then pour in enough h2o to cover the corned beefiness. Bring the force per unit area cooker up to high pressure and melt at high pressure level for 50 minutes (stove top PC) or hr (electric PC). Quick release the pressure, then advisedly remove the lid. Test the corned beef with a fork – it should be easy to poke a fork through the thickest section. If it'due south not done, lock the chapeau and cook for another ten minutes at high pressure.
2. Melt the vegetables: Add carrots to the pot, then lay the cabbage on top. It'south OK if the cabbage comes a bit above the "no fill" line on your cooker; in that location will still be a lot of airspace. Bring the cooker support to pressure level and cook at high pressure for five minutes. Quick release the pressure again. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beef to a carving lath.
3. Serve: Pour the broth left in the pot into a gravy strainer. While the broth settles, slice the corned beef. Pour a footling of the de-fatted goop over the platter of corned beef and vegetables. Serve, passing the balance of the broth at the table.

Notes

• This recipe will fit in a 6 quart or larger force per unit area cooker. I dearest my 6 quart Instant Pot pressure cooker.
• For my original recipe: Use a smaller corned beef - but 3 pounds, max, and leave it in ane piece. Everything in the recipe works the aforementioned, except in the "cook the corned beefiness" footstep, cook for 90 minutes in an electric PC, or 80 minutes in a stovetop PC.
• I also removed the potatoes from the recipe - I think they come out better if you lot cook mashed potatoes on the side. If you want to utilise them in the recipe: Scoop the corned beef out of the goop after the sixty minute pressure "cook the corned beef" step and set it bated. Add 1 ½ pounds of redskin new potatoes to the pot, then add together the carrots and cabbage on top and continue with the "cook the vegetables" step.

• Prep Time: 5 minutes
• Melt Time: 1 hour xv minutes
• Category: Sunday Dinner
• Method: Pressure Cooker
• Cuisine: Irish

Pressure Cooker Corned Beefiness and Cabbage

Notes:

• Leftover corned beef and cabbage freezes well - every bit long every bit it is covered in broth.

• If you have the fourth dimension, use a natural force per unit area release for the corned beef instead of the quick release. It's nigh impossible to overcook a corned beef, and my experience with undercooked corned beef has scarred me. I almost added an extra fifteen minutes of cooking time to this recipe, just in example.

• Picket out for actress-thick corned beef - you lot want a flat, even piece, three inches thick or then. If you go a thicker one, or a cut from the signal end, requite it an extra ten to 15 minutes nether pressure level.

Related Posts

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Pressure Cooker Champ (Irish Mashed Potatoes with Dark-green Onions)
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos

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