Pressure Cooker Corned Beef and Cabbage with Horseradish Cream Sauce

Perfect for St Patrick’s Day and easy enough for any day of the week, this Instant Pot Pressure Cooker Corned Beef and Cabbage is a one pot meal of juicy, flavorful meat and veggies.  Serve with a loaf of crusty bread for an incredible meal!

I have cooked up a traditional Corned Beef and Cabbage meal nearly every year since I got married and every time my husband says, “You’ve got to make this more than once a year!”  Well since trying Barbara’s Corned Beef recipe on Pressure Cooking Today, and discovering how easy it is in a pressure cooker, I’ve been much more willing to consider the idea.

But can I be honest with you for a second?  I really don’t love Corned Beef.  In fact I just stared at my computer for 10 minutes now wondering what in the world I was going to say about it.  I agree with my husband that this pressure cooker version is juicy, tender, and bursting with flavor,  but I could eat 2 pieces and be good until next year.

But wait!  Wanna know why I actually DO adore this meal with my whole heart?  When cabbage, carrots, parsnips, and potatoes get cooked up all nice and tender in the broth of the Corned Beef, BAM!  Oh my goodness, they are the veggies of my dreams!

Little bite size flavor bombs is what they are!  I ladle some broth into a bowl, top it with a huge scoop of veggies and two bites of meat, and I have a meal, that for me, is worth making several times a year.

Crusty bread is a must here for broth dipping!  I suggest my new favorite, Cheesy Spinach and Artichoke (which happens to be green and perfect for St Patty’s), or the classic Whole Wheat Crusty Bread.

Let’s not forget this Horseradish Cream Sauce!  I’m a saucy kind of girl, and this zingy, sinus clearing Horseradish Sauce is the perfect accompaniment for both the meat and veggies.

So there, I said it, and I’m not scared, I’ll say it again.  I MAKE CORNED BEEF FOR THE VEGGIES.  Perhaps I should rename it CABBAGE, CARROT, PARSNIP, POTATO, and corned beef.  I don’t think that’s a big google search though . . .

To wrap up my confession here, if you like meat, you will LOVE Corned Beef and Cabbage.  If you favor the veggies, you will still LOVE Corned Beef and Cabbage.  The end.

Enjoy!

Tools used to make (Instant Pot) Pressure Cooker Corned Beef and Cabbage

Instant Pot or

Fagor LUX Multicooker

4 Cup Fat Separator

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Pressure Cooker Corned Beef and Cabbage with Horseradish Cream Sauce

★★★★★

5 from 1 reviews

• Author: Marci

Ingredients

• 3 – 4 pound corned beef brisket – flat cut, trimmed of fat
• 15 oz can beef broth
• 1 cup frozen pearl onions (or 1 small onion, coarsely chopped)
• 4 cloves of garlic
• 1/2 cup fresh parsley
• 2 bay leaves
• Optional: seasoning packet if it was included with the brisket package (add 1/2 teaspoon black peppercorns to the broth if you don’t have the included seasoning packet)
• 2 large carrots, peeled and cut into large discs
• 2 large parsnips, peeled and cut into large discs
• 1 small head of cabbage cut into 4 even wedges
• 1 1/2 pounds baby red or golden potatoes

For the Horseradish Cream Sauce

• 1 tablespoon prepared grated horseradish (usually found in a small glass jar in the refrigerated section)
• 1/4 cup light sour cream or greek yogurt
• 1 teaspoon dijon mustard
• salt and pepper to taste

Instructions

1. Place brisket in the pressure cooker pot.  Add beef broth, onion, garlic, parsley, bay leaves, and the contents of the seasoning packet if it was included with your brisket package (if not, add peppercorns).  Stir lightly so most everything is sitting in the broth.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 90 minutes.
2. While the meat cooks, make the Horseradish Cream Sauce by mixing all of the ingredients together in a small bowl.  Can be made up to 3 days in advance if desired.
3. When pressure cooking is complete, use a natural release (could also use a natural release for 10 minutes and then quick release the rest by turning the knob).
4. Carefully remove meat, place it on a cutting board, and cover with foil and a kitchen towel to keep warm.  Strain the liquid into a large bowl (or I like to use a large fat separator so my liquid won’t be so greasy).  Discard the solids and pour the liquid back into the pressure cooker pot.  Add carrots, parsnips, cabbage, and potatoes.  Again secure the lid and turn the pressure release knob to a sealed position. Cook at high pressure for 6 minutes.
5. When cooking is complete, use a quick release.
6. Slice meat or cut into chunks and pour a bit of the cooking liquid over top.
7. To serve, place meat on a plate with a scoop of veggies.  Drizzle meat with the Horseradish Cream Sauce and ENJOY!

Freezer Instructions

1. I’ve not tried this yet, but I suspect you could trim and freeze the brisket, then cook for the same 90 minutes at High Pressure as written above.  I will update here once I’ve tried it!

Notes

• If you want more of a Corned Beef and Veggies Stew, place meat and veggies in a bowl, give it a drizzle of horseradish sauce, and spoon some of the leftover broth over top and serve with a piece of crusty bread – SO YUMMY!

Recipe adapted from Pressure Cooking Today’s Corned Beef and Cabbage

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