Pressure Cooker New England Boiled Dinner (Corned Beef and Cabbage) only takes an hour in the Pressure Cooker.
My family has always called this dish “New England Boiled Dinner,” as we use Corned Beef. If a “Beef Roast” is used, then it is called “Corned Beef and Cabbage.”
Pressure Cooker New England Boiled Dinner (Corned Beef and Cabbage) is traditionally served on St. Patrick’s Days. Over the years, most people usually just refer to this as “Corned Beef and Cabbage.”
Whatever you want to call it, it’s one of my favorite meals.
I don’t generally use carrots, but I felt like using some today. Some people like to put onions in with the vegetables. Rutabaga also goes well with this dish.
Traditionally, the corned beef is first put into a pot with water and simmered a bit to remove some of the salt and that’s how I have always done it on the stove.
With a Pressure Cooker, I just cover with water and cook for just two minutes and then dump the water and start with fresh water.
Corned Beef is generally packaged with a little packets of spices, so toss it in and cover with water after you have done the first boil.
If you have a 6 Quart Pressure Cooker, you won’t want to use more than four large carrots, five red potatoes and a medium cabbage.
If you have an 8 Quart Pressure Cooker, you will be able to fit six large carrots, eight potatoes and a larger cabbage. Just plan your meal according to the size of the Pressure Cooker you own. Cook time will be the same.
It is important NOT to go above the Max Fill Line. Add the potatoes, (carrots, if using) and cabbage to the pot and cook just a few minutes more.
I love to use mustard on the cabbage and corned beef and the next day, I look forward to a nice corned beef sandwich on rye.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- John Boos Maple Cutting Board with Groove
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Here is the handy printable recipe:
- 3-5 pound Corned Beef (cured Brisket), with seasoning packet
- Water to cover Corned Beef, two times
- Bottle of beer, if desired
- 4-6 Red potatoes, halved
- 3-4 Carrots, halved, if using
- 1 Medium Cabbage, cut into six pieces
- 3 Tablespoons Brown Sugar
- 3 Tablespoons Brown Mustard
- Place Corned Beef into Pressure Cooker cooking pot and cover with water.
- Lock lid and close Pressure Valve. Cook on High Pressure for 2 minutes.
- When Beep sounds, allow a Natural Pressure Release.
- Drain the water from the cooking pot and remove any scum from the pot.
- Place Corned Beef back into the cooking pot and cover with fresh water (and beer, if using). Dump in the Seasoning Packet..
- Lock on lid and close the Pressure Valve. Cook at High Pressure for 75 minutes.
- When Beep sounds, allow a 10 minute Natural Pressure Release.
- Add the potatoes, carrots (if using)and cabbage to the cooking pot.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 3 minutes.
- When Beep sounds, allow a 5 minute Natural Pressure Release and then do a Quick Release.
- Mix together sugar and mustard and smear over corned beef. Place under the broiler for five minutes, or until caramelized.