Description
This pressure cooker corned beef is ultra-tender, juicy, and packed with flavor—perfect for any day of the year, not just St. Patrick’s Day. Set-it-and-forget-it magic that delivers rich, seasoned brisket every time.
Ingredients
Scale
- 3 lb corned beef brisket (with or without spice packet)
- 1 large bell pepper, chopped
- 1–2 spicy chili peppers, chopped (optional)
- 1 large sweet onion, chopped
- 6 cloves garlic, peeled
- 2–3 tbsp Cajun or Creole seasoning (or spice packet)
- 4 cups beef or chicken broth (or beer)
- 2 bay leaves (optional)
Instructions
- Rinse corned beef under cold water. Pat dry.
- Place trivet/rack in the pressure cooker. Set brisket on top, fat side up.
- Top with peppers, onion, garlic, and seasonings.
- Pour broth over the top, mostly covering the beef.
- Seal the cooker. Cook on High Pressure for 90 minutes.
- Let pressure release naturally for 10–15 minutes. Carefully remove the lid.
- Remove brisket, rest 10 minutes, then slice against the grain and serve.
Notes
Slice brisket into chunks for faster cooking. Save broth for reheating or making gravy. Cook veggies separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 1500mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg