My favorite meal for St. Patrick’s Day includes Corned Beef! There’s something about its rich, savory flavor and tender texture that makes me want to eat it all day, every day. Traditionally, corned beef brisket takes hours to cook in the oven, but I recently discovered a game-changer—making it in the Pressure Cooker! Yes, you heard that right—perfectly tender, flavorfulcorned beef in just two hours.
If you don’t own a Pressure Cooker yet, let this be your sign to get one today! It’s an absolute time-saver and makes cooking so much easier. Take corn on the cob, for instance—my daughter loves it, but I used to struggle with cooking it just right, often ending up with either mushy or too-firm kernels and it takes too long. With the Pressure Cooker, I simply add a little water, set it for two minutes, and voila—perfectly cooked corn every time. It’s a total lifesaver, especially when hungry kids want food now!
With St. Patrick’s Day around the corner, many stores are stocking up on corned beef—and you’ll likely find it on sale! While pre-packaged corned beef brisket often comes with a seasoning packet, I find it's not enough, so I make my own homemade corned beef rub for extra flavor.
| Homemade Corned Beef Spice Rub 1 tablespoon allspice berries 1 tablespoon mustard seeds (yellow or a mix of yellow and brown) 1 tablespoon black peppercorns 1 tablespoon coriander seeds 9 whole cardamom pods 1 tablespoon celery seeds 4 whole cloves 1 tablespoon red pepper flakes 2 teaspoons ground ginger 5 bay leaves |
Instructions:
1. Heat a small pan over medium heat. Add mustard seeds, black peppercorns, coriander seeds, allspice berries, cardamom pods, celery seeds, and cloves. Toast lightly for about a minute, stirring occasionally, to release their aroma.
2. Transfer to a spice grinder or food processor, along with red pepper flakes, ground ginger, and bay leaves.
3. Process to a coarse blend or your preferred consistency. Your custom corned beef seasoning is now ready to use!
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Cooking the Corned Beef in the Pressure Cooker
Step 1: Remove the corned beef brisket from the packaging and rinse it thoroughly under cold water to remove excess brine. Pat it dry with paper towels and generously coat it with the homemade spice rub, pressing it into the meat for maximum flavor.
Step 2: Turn on your Pressure Cooker’s sauté mode and heat it up. Add a little oil and sear the corned beef on all sides until golden brown. This step enhances the depth of flavor.
Step 3: Remove the beef and set it aside. Add about 2 cups of water, beef stock, or another cooking liquid to the pot. Use a wooden spoon to scrape up the browned bits from the bottom—this is where the magic happens! Place a trivet or roasting rack inside the pot.
Step 4: Place the corned beef on the rack and toss in sliced onions (¼–½ onion) and 4-6 garlic cloves for extra depth of flavor. Lock the lid and set the Pressure Cooker to high pressure for 90 minutes.
Step 5: Once the cooking time is up, allow the Pressure Cooker to sit undisturbed for 20 minutes for a natural pressure release. This ensures the meat stays juicy and tender. After that, carefully release any remaining steam.
Step 6: Open the lid and test the corned beef by pulling it gently with a fork. It should fall apart easily. If it’s not quite there, re-seal the lid and cook for an additional 20–30 minutes.
Step 7: Transfer the corned beef brisket to a cutting board and let it rest for 5 minutes. Slice against the grain —or, if you're like me, just pull apart into pieces with a fork!
Now, serve up your tender, juicy corned beef with classic Irish sides like cabbage and potatoes.
Whether you're celebrating St. Patrick’s Day with family or just treating yourself to a cozy comfort meal, this easy Pressure Cooker Corned Beef Recipe will quickly become a favorite.
So, grab that pressure cooker, whip up this dish, and enjoy a stress-free, mouthwatering holiday feast!
🍀Happy St. Patrick’s!🍀
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