Description
This delicious pressure cooker corned beef recipe is perfect for a hearty meal. Serve it with a creamy horseradish sauce for added flavor.
Ingredients
Scale
- 4 pounds flat cut corned beef
- 4 large bay leaves
- 8 whole peppercorns
- 1 tsp. dried thyme
- 1 onion, cut into quarters
- 2 14 oz. cans low-sodium chicken broth
- water, if needed to cover the corned beef
- 1/3 cup sour cream
- 1/3 cup mayo
- 2 T cream-style horseradish, or more to taste
Instructions
- Remove the corned beef from the package and rinse well with cold water, until all the accumulated gel is removed.
- Most corned beef will have a thick layer of fat on one side; trim off most of that fat and then put the beef in the pressure cooker, fat side facing up. You can cut it in half if needed.
- Add the bay leaves, peppercorns, dried thyme, and onion pieces to the pressure cooker. (Or use the spice packet in place of the bay leaves, peppercorns, and thyme if you prefer.)
- Pour over the chicken broth, with a little additional water if needed to almost cover the corned beef with liquid.
- Set the electric pressure cooker to MANUAL, HIGH PRESSURE, 90 minutes, or you can use 80 minutes if you prefer firmer corned beef that will slice apart easily for sandwiches. (For stove-top pressure cooker, bring to high pressure, then reduce heat as low as possible and still maintain high pressure and cook 90 minutes.)
- After 90 minutes, use the natural release method to reduce the pressure for 20 minutes, then quick release the remaining pressure.
- Remove corned beef to a cutting board and let it rest for a few minutes before cutting. (If you’re going to cook vegetables in the pressure cooker to go with the meat, cover with foil to keep warm.)
- Slice meat and serve hot, with Creamy Horseradish Sauce.
- Mix together the sour cream and mayo, then stir in cream-style horseradish to taste. (Some horseradish is much spicier than others, so I’d start by stirring in a small amount of horseradish and tasting the sauce, then adding more until it’s as spicy as you like it.)
Notes
- Note: You can use a spice packet instead of bay leaves, peppercorns, and thyme if preferred.
- If covering the corned beef with liquid, ensure not to exceed the maximum fill line of the pressure cooker.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 100mg