Cooking corned beef can be a long process, but with a pressure cooker, you can enjoy this classic dish in a fraction of the time. If you’re curious about how long to pressure cook corned beef and want some tips for a juicy, flavorful result, you’re in the right place! This guide breaks down everything you need to know, from timing to seasoning, so your next corned beef meal is a hit.
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Why Use a Pressure Cooker for Corned Beef?
Traditional methods of making corned beef—like boiling or slow cooking—can take three hours or more. A pressure cooker, such as an Instant Pot, can cut that time down to just about 90 minutes while still giving you tender, flavorful meat. Plus, it’s hands-off and keeps your kitchen cooler!
How Long Should You Pressure Cook Corned Beef?
- For a 3–4 pound brisket: Cook on high pressure for 90 minutes.
- For smaller cuts (2–2.5 pounds): Cook on high pressure for 70–75 minutes.
- Add 10–15 minutes if you like your corned beef extra tender.
After cooking, let the pressure release naturally for at least 15 minutes before opening the lid. This helps keep the meat juicy and tender.
Step-by-Step: Cooking Corned Beef in a Pressure Cooker
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Rinse the Brisket:
Remove your corned beef from its packaging and rinse it under cold water. This helps remove excess salt from the brining process.
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Add Liquid:
Place the brisket in your pressure cooker and add enough liquid to cover at least half of the meat. Water works fine, but beef broth or a splash of beer can add extra flavor. Typically, use about 4 cups of liquid for a 3–4 pound brisket.
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Add Seasonings:
Most corned beef comes with a spice packet—add this to the pot. You can also toss in extra peppercorns, bay leaves, garlic cloves, or mustard seeds for more flavor.
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Pressure Cook:
Seal your pressure cooker and set it to high pressure. Use the cooking times above based on your brisket’s size.
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Natural Release:
Once the timer goes off, let the pressure release naturally for 15–20 minutes. This step is key for tender meat!
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Rest and Slice:
Remove the brisket and let it rest for at least 10 minutes before slicing against the grain. This helps lock in juices and makes slicing easier.
Tips for the Best Pressure Cooker Corned Beef
- Don’t skip rinsing: Rinsing removes excess brine and prevents an overly salty result.
- Use flavorful liquid: Swapping some water for broth or beer boosts flavor.
- Add vegetables later: If you want to cook potatoes, carrots, or cabbage with your corned beef, add them after the meat is done. Pressure cook veggies for about 5 minutes on high in the leftover liquid.
- Let it rest: Resting ensures juicier slices and easier carving.
- Slice against the grain: This keeps each bite tender and easy to chew.
Frequently Asked Questions
Can I use frozen corned beef?
Yes! If you’re starting with frozen brisket, add about 10–15 minutes to the cooking time. There’s no need to thaw first—just rinse off any ice crystals.
What’s the best liquid to use?
Water is fine, but beef broth adds richness. Beer (like a lager or stout) gives great flavor too. For a tangy twist, add a splash of apple cider vinegar.
How do I keep my corned beef from being tough?
The key is enough cooking time and natural pressure release. Don’t rush the release—letting the pressure drop slowly keeps the meat moist and tender.
Can I add vegetables with the beef?
If you add veggies at the start, they’ll be very soft by the end. For firmer vegetables, cook them separately in the cooking liquid after removing the brisket.
How do I store leftovers?
Leftover corned beef keeps well in an airtight container in the fridge for up to four days. You can also freeze slices for up to three months.
Troubleshooting Your Corned Beef
- Corned beef is too tough? It probably needs more time under pressure. Return it to the pot for another 10–15 minutes.
- Corned beef is falling apart? It’s slightly overcooked but still delicious—just serve in chunks instead of slices.
- Too salty? Make sure to rinse well before cooking and consider using water instead of broth if you’re sensitive to saltiness.
Serving Suggestions
- Corned beef and cabbage: Classic! Serve with boiled potatoes and carrots cooked in the same flavorful liquid.
- Corned beef sandwiches: Pile slices on rye bread with mustard and pickles for an easy lunch.
- Corned beef hash: Dice leftovers with potatoes and onions, then fry until crispy for a hearty breakfast.
Final Thoughts
A pressure cooker makes preparing corned beef fast, simple, and nearly foolproof. With these tips and timing guidelines, you’ll be able to serve up tender, juicy corned beef every time—perfect for St. Patrick’s Day or any comfort food craving!