How Long Do You Pressure Cook Corned Beef to Make Tender

Pressure Cooker Corned Beefiness and Cabbage

Corned beefiness and cabbage in the pressure cooker seemed similar a simple idea; instead, it was a one-act of errors. I could non get the details right. Hither is the post-mortem of my attempts to get this right, so you don't take to make the aforementioned mistakes I did.

Trouble 1: Too salty.
Last yr, I tried my usual "cut back the h2o in the pressure level cooker" approach. I used 1 loving cup of h2o instead of covering the corned beef. The result was unbelievably salty. I could barely eat information technology. The residual of the family took one seize with teeth, and then ignored the corned beefiness and filled upwards with soda breadstuff, cabbage, and carrots. Discouraged, I put i serving of the salty corned beef and cabbage in a container and tossed the rest. The next twenty-four hour period, the leftovers tasted fine - I guess sitting in the cabbage and juices for a day pulled enough table salt out to brand it edible.

Problem 2: Undercooked
This yr, instead of winging it, I researched recipes. They all said to comprehend the corned beefiness with water. (Whoops.) And then I ran into my next hurdle. Most sources cook corned beef at high pressure for 45 minutes to an hour. They quick release the pressure, remove the corned beef, add together the vegetables, and cook the vegetables at high pressure for v minutes. That mode, the vegetables aren't overcooked past the long cooking fourth dimension under pressure.

"Slap-up!" I thought to myself, "Corned beefiness in an hour!"

I should have known what was coming. Last twelvemonth I followed Lorna Sass's instructions, and cooked a 2 and a half pound corned beef for 70 minutes at high pressure level. This year I had a monster - four and a one-half pounds. I checked the recipe book that came with my electric Cuisinart pressure cooker; it said I should cook for 24 minutes per pound. 108 minutes? Seriously? The Cuisinart's timer only goes upward to 99 minutes. Nah, it couldn't perchance take that long.

I put the corned beef in the electric pressure cooker, set it for high pressure 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…simply the corned beef? Way undercooked. My jaw got tired trying to chew through information technology. Over again, everyone else took one bite of the corned beefiness, then filled up on the sides.

I had to crack this. I couldn't allow corned beef beat out me. I went back to the store and bought ii smaller corned beef roasts, each three and a one-half pounds.

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

*Well-nigh electric pressure cookers have a high pressure setting of 12 PSI. stove top pressure cookers have a loftier force per unit area of xv PSI.

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

But, wow, eighty minutes? Then much for corned beef in an 60 minutes. Still, an hour and a one-half (including the vegetables) was much better than the ten hours my usual ho-hum cooker recipe takes. Need a corned beef in a hurry? Get a modest 1, add plenty of water, and do NOT under melt it.

Problem iii: Too Long [Updated 2017-03-13]

Then, 90 minutes worked for a smaller corned beefiness...and I used that recipe for years. But with another St. Patrick's Day is coming up, I started thinking. (Always a dangerous thing.)

What if I tried the play tricks I learned with Pressure Cooker Pot Roast, and cut the corned beef into pieces? I am going to slice information technology before I serve - no one will ever notice that I sliced it into four pieces before I started cooking. Sure plenty, information technology worked wonders. The 90 minutes nether pressure level is cut back to 60 minutes under force per unit area in an electric PC, and only fifty in a stovetop. And, I tin can get a bigger corned beef - I'chiliad able to fit a four pounder in, one time I cutting it up and fit it in like a jigsaw puzzle.

*Don't have a pressure cooker? Utilise a tiresome cooker. Recipe here: Slow Cooker Corned Beefiness and Cabbage

Recipe: Pressure Cooker Corned Beef and Cabbage

Adapted From: Lorna Sass Pressure Perfect

Video: How to make Pressure level Cooker Cooker Beefiness and Cabbage - Time Lapse (ane:19)

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

Equipment:

• half dozen quart or larger force per unit area cooker (I used my electric Cuisinart PC and my stove peak Kuhn Rikon PC)

Impress

Clarification

Pressure Cooker Corned Beef and Cabbage. My tradition on St. Patrick's Mean solar day.

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• 4 pound corned beef with its spice packet
• one medium onion, quartered
• one 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 purse of baby carrots)
• 1 small-scale (3 pound) cabbage, cut into 8 wedges

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1. Melt the corned beef: Rinse the corned beef, then cutting it crosswise into 4 equal pieces. Put the corned beef, onion, and celery in the pressure cooker pot, sprinkle with the spice bundle, then cascade in enough water to cover the corned beef. Bring the pressure level cooker up to loftier force per unit area and cook at high force per unit area for fifty minutes (stove top PC) or lx minutes (electric PC). Quick release the pressure, so carefully remove the lid. Test the corned beef with a fork – it should be easy to poke a fork through the thickest section. If it's not washed, lock the hat and cook for another 10 minutes at high pressure.
2. Cook the vegetables: Add together carrots to the pot, then lay the cabbage on tiptop. Information technology'south OK if the cabbage comes a chip above the "no make full" line on your cooker; in that location will all the same be a lot of airspace. Bring the cooker back up to pressure and cook at high pressure level for 5 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 goop left in the pot into a gravy strainer. While the broth settles, slice the corned beef. Pour a piddling of the de-fatted goop over the platter of corned beefiness and vegetables. Serve, passing the rest of the broth at the table.

Notes

• This recipe will fit in a vi quart or larger force per unit area cooker. I dearest my half-dozen quart Instant Pot force per unit area cooker.
• For my original recipe: Use a smaller corned beefiness - just 3 pounds, max, and leave information technology in one piece. Everything in the recipe works the same, except in the "cook the corned beefiness" pace, cook for 90 minutes in an electrical PC, or 80 minutes in a stovetop PC.
• I likewise removed the potatoes from the recipe - I think they come out ameliorate if you melt mashed potatoes on the side. If you want to utilize them in the recipe: Scoop the corned beef out of the broth after the 60 infinitesimal pressure "cook the corned beef" pace and set it aside. Add one ½ pounds of redskin new potatoes to the pot, then add the carrots and cabbage on top and keep with the "cook the vegetables" step.

• Prep Fourth dimension: 5 minutes
• Cook Time: 1 hour 15 minutes
• Category: Sunday Dinner
• Method: Pressure level Cooker
• Cuisine: Irish

Pressure Cooker Corned Beefiness and Cabbage

Notes:

• Leftover corned beef and cabbage freezes well - as long as it is covered in goop.

• If you take the time, use a natural pressure release for the corned beef instead of the quick release. It's almost 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, only in example.

• Picket out for actress-thick corned beef - yous want a flat, even piece, three inches thick or so. If you lot become a thicker one, or a cut from the signal end, give it an extra ten to 15 minutes under pressure.

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My other Pressure Cooker Recipes
My other Pressure Cooker Fourth dimension Lapse Videos

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