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Pressure Cooker Corned Beef Dinner

Pressure Cooker Corned Beef Dinner

  • Prep Time: 15 minutes
  • Cooking Time: 1 hour, 50 minutes
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  • 4-5 lbs Corned Beef Brisket
  • 1 cup Chicken Stock
  • 1/4 Balsamic Vinegar
  • 1 Onion, diced
  • 7 cloves Garlic, peeled
  • 1/2 tsp Dried thyme
  • 3 Bay leaves
  • 1 1/2 lbs Gold baby potatoes
  • 1 lb Carrots, cut into chunks
  • 1 head Green cabbage, cut into wedges
  • 1/2 cup Light brown sugar, packed
  • 1/2 cup Water
  • 1/2 cup Dijon mustard


  1. Combine the balsamic, onion, garlic, thyme, bay leaves and seasoning packet in the pressure cooker pot. Add the brisket in, fat side down.
  2. Cover with the pressure cooker lid and set valve to sealing. Choose the pressure cooker setting, set timer for 75 minutes and press start.
  3. When cycle is complete, allow pressure to release normally for 10 minutes before opening.
  4. Move meat to a separate plate and keep warm. Remove the garlic cloves and bay leaves from the cooker and discard.
  5. Place the carrots, potatoes and cabbage in the cooker and set to sealing. Select the pressure cooker function, set timer for 3 minutes and press start. When cycle is complete, use the quick release.
  6. Meanwhile, make the glaze by heating the water and brown sugar in a pot over medium-high heat. Bring to a boil, then mix in the mustard and continue cooking until the sauce is reduced, about 2-3 minutes.
  7. Once the vegetables are done, place the brisket back on top of them in the cooker and pour the glaze over top.
  8. Close with the crisping lid and set air crisp function to 400F and cook for 20 minutes.
  9. Remove brisket to a cutting board and let sit for 10-15 minutes before carving.
  10. Slice the brisket against the grain and serve with the cooked vegetables.



Recipe adapted from