While even though I’m not Irish, I still appreciate celebrating the arrival of Spring and St. Patty’s Day with a tender and juicy Corned Beef Brisket, made in just a fraction of the time in your Pressure Cooker!
When Ray and I moved in to our house way back in 2000, his first request was that we invited his whole family over for Corned Beef Brisket for his Birthday. It was the first BIG meal that I ever made. I think we ended up with 4 briskets and 20+ people. I remember Ray’s grandmother (Fannie, aka Nan Ryczek) talking to me about how amazing it was that I cooked for so many people!
Needless to say, Corned Beef Brisket has a special place in our hearts.
And I’m not afraid to tell you that, even though I take great pride in sourcing the best of the best, high quality meats, we still indulge in a regular-old-bright-pink corned beef once a year.
Health isn’t about Perfection, it’s about Balance.
So, if you’re one of those elitist folks who’s got it all figured out and are looking to project your food-perfectionism on me… well keep it moving sweet cheeks!
Pressure Cooker Corned Beef Brisket
By making your Corned Beef Brisket in a pressure cooker, you’re dramatically cutting down the cooking time while maintaining the texture and deliciousness you expect!
I start out with the spice pack that comes with your corned beef brisket, bay leaf, onion and garlic with water in the bottom of my pressure cooker, along with my rack…
Then lay my brisket on top…..
Cook under high or standard pressure for 1 hour and 30 minutes…
If you don’t already have an electric pressure cooker (aka multi-cooker) I recommend the GoWise USA 6 & 8 quart models. I’ve been pressure cooking for over 20 years, using traditional pressure cookers and pressure canners. Before recommending or creating recipes using an electric pressure cooker, I tested several brands and found the GoWise USA to be superior PLUS significantly less expensive.
With a corned beef brisket, you can choose to use the quick release or allow it to naturally depressurize. The extra cooking time with natural depressurization won’t negatively effect the results.
Remove your brisket from your cooker and it will be so tender, it will basically fall apart!
For a Low-Carb Keto meal, serve with Sautéed Cabbage and my Addictively Delicious Horseradish Sauce!
Now wasn’t that easy???
- Place the spice pack that comes with your corned beef brisket, bay leaf, onion and garlic with water in the bottom of your pressure cooker.
- Place brisket on a rack above the liquid. If you don't have rack that's ok, you'll just want to pick the spices off the brisket when done.
- Cook under high or standard pressure for 1 hour and 30 minutes.
- Can be quick depressurized or naturally depressurized.
- Remove brisket from the cooker, slice against the grain. Enjoy!