Corned beef and cabbage can be enjoyed all year long, and it is fast and easy to cook in a pressure cooker. It cooks in far less time than in a conventional pot, and the flavors develop beautifully.
Put the rack on the bottom of the pressure cooker, and add 2 1/2 to 3 cups of water.
Remove the corned beef from the packaging, and save the spice packet that came with it.
Trim all the visible fat from the outside of the corned beef. There could be quite a lot, because some cuts of corned beef are fatty.
Add the corned beef to the pressure cooker, along with the contents of the spice packet. Turn on the burner, and start heating the pressure cooker while you chop the onions and celery.
Peel and quarter the onions. A rough chop is fine. Clean the celery, and rough chop it as well, and add it to the pot.
Seal the lid and bring to pressure according to the manufacturer's instructions. Turn down the heat enough to keep the cooker at pressure. It takes about 50 minutes to cook a corned beef until it is tender. These instructions assume 10 pounds is standard in your cooker. If it is a 15 pound cooker, cook for 35 to 40 minutes. If the corned beef is not tender, bring the pot back up to pressure, and cook for five more minutes, or until it reaches the desired tenderness.
While your corned beef is cooking, clean, core, and cut your cabbage into six wedges. Set aside until your corned beef has finished cooking, and the pressure drops naturally.
Add the cabbage wedges to the pressure cooker, and bring back to pressure, and it cook for two minutes more, and release pressure using the quick pressure techniques for your cooker.
Remove the corned beef and cabbage from the pressure cooker, place on a platter, slice the meat, and serve.
- This recipe assumes a six to eight quart pressure cooker. If you are using a pressure canner, add enough water to cover the corned beef at least half-way up.
- Cabbage does not benefit from overcooking.
- Follow all instructions for your pressure cooker carefully.