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.” Interesting, huh?
Pressure Cooker New England Boiled Dinner (Corned Beef and Cabbage) is traditionally served on St. Patrick’s Day. 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 love to dip everything in lots of mustard!
I don’t generally use carrots, but many people like carrots with their Corned Beef, so add them if you like. Some people like to put onions in with the vegetables. Rutabaga also goes well with this dish. My favorite though, is just corned beef, potatoes and cabbage. I like it simple. Oh, and don’t forget, lots and lots and lots of mustard! I like Yellow and the hubs liked the Brown Mustard. We are so different, him and I.
For a change of pace, try my Pressure Cooker Corned Beef with White Wine Brandy Mustard Sauce. It is quite delicious and the White Wine Brandy Mustard Sauce is great to toss over your eggs the next morning.
Corned Beef is a fatty cut of meat, so make sure you purchase at least a pound more than you think you will need. Once you remove the fat, you will have the perfect size Corned Beef. Actually, you might want to purchase two pounds more than you need. Why? Well, leftovers of course. My Air Fryer Pub Style Corned Beef Egg Rolls are perfect for leftover Corned Beef and Cabbage.
The cured Corned Beef is quite salty. Traditionally, the corned beef is first put into a pot with water and simmered for about five minutes. This will get rid of just enough salt, so that the Corned Beef isn’t too salty. This is the way I have made this since I was a child.
For the Pressure Cooker version, just set the time to “0” minutes under pressure. That is all it takes to remove some of the salt from the Corned Beef. Those of you that love salt, feel free to skip this par boil step. What you want to do is add just enough water to cover the Corned Beef and then let it come to pressure. That is enough time to remove the perfect about of salt from the meat.
Doing a quick par boil will release much of the scum from the meat, so that the new liquid added will be clear and not cloudy. This is the same liquid in which you will cook your potatoes and cabbage.
After you have released pressure, remove the Corned Beef, dump the water and scrub the scum from the cooking pot.
Add the Corned Beef back into the nice and clean cooking pot. Dump in the little bag of spices that comes with the Corned Beef. When I was growing up, the pickling spices did not come in a tiny cellophane package. One whole side of the Corned Beef was covered in the pickling spices. So, I keep some in the house, so that I can more to the pot. Some Corned Beef does not come with the spice packet, so, you may have to purchase some pickling spices. The Marshalls Creek Spices is pretty good and the brand I recommend.
Depending on what size Pressure Cooker you have, will determine how much of the vegetables you can use. For this Pressure Cooker New England Boiled Dinner (Corned Beef and Cabbage) post, I used my 6 Quart Pressure Cooker. Six of the red bliss potatoes fit perfectly.
After the Pressure has been released, remove the Corned Beef from the cooking pot and place it on a Serving Platter. Cover it with tin foil or some time of covering. Let the Corned Beef rest and redistribute the juices. This resting period, will ensure a moist and juice piece of meat! In addition, using a Natural Pressure Release (meaning, do nothing until the pressure releases on its own) will ensure a moist Corned Beef.
I only cut off a bit of the core on the cabbage, so that when I slice it, the pieces will stay together. So, slice the cabbage into pieces.
Since the liquid is already screaming hot, you won’t need much time for the Potatoes and Cabbage to cook. As you can see, my 6 Quart Pressure Cooker is more than large enough to use a big ole head of Cabbage! Pile in as much Cabbage as you like and can fit. After a 2 minute cook time, dinner is ready!
Don’t forget to make extra as Corned Beef Sandwiches on Rye Bread is the bomb. Plus, I have a fabulous Air Fryer Pub Style Corned Beef & Cabbage Egg Roll recipe for your leftovers.
Kitchen Equipment and Essentials
- Instant Pot DUO80 (8 Quart)
- 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
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Here is the handy printable recipe:
- 3-7 pound Corned Beef (with seasoning packet)
- 6 cups Fresh Water (or to cover Corned Beef
- 4-6 Red Bliss Potatoes
- 1 Large Head of Cabbage (cut into wedges)
- 3-4 Carrots (halved, if using)
- 12 oz Beer if desired
- 1-2 Tablespoons Pickling Spices (if needed)
Optional - Place Corned Beef into Pressure Cooker cooking pot and cover with water. Lock lid and close Pressure Valve. Cook on High Pressure for 1 minute. 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 into the Pressure Cooker cooking pot and cover with fresh water (and/or 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 and then do a Quick Release. Remove Corned Beef to a dish, cover and allow to rest. Add the Potatoes and Cabbage (and carrots, if using) to the cooking pot.
Lock on lid and close Pressure Valve. Cook at High Pressure for 2 minutes. When Beep sounds, do a Quick Release.
Mix together sugar and mustard and smear over corned beef. Place under the broiler for five minutes, or until caramelized.
The recipe is written for a 6 quart Pressure Cooker. If you have an 8 quart Pressure Cooker, you will be able to fit more carrots, potatoes and cabbage, if desired.