How Long Is Corned Beef Cooked in Pressure Cooker
Corned beef and cabbage in the pressure cooker seemed like a simple idea; instead, it was a comedy of errors. I could non go the details right. Here is the post-mortem of my attempts to go this right, so y'all don't take to make the same mistakes I did.
Problem 1: Likewise salty.
Concluding year, I tried my usual "cut back the water in the pressure cooker" approach. I used one cup of water instead of covering the corned beefiness. The result was unbelievably salty. I could barely eat it. The rest of the family took one seize with teeth, then ignored the corned beef and filled up with soda bread, cabbage, and carrots. Discouraged, I put 1 serving of the salty corned beef and cabbage in a container and tossed the rest. The adjacent 24-hour interval, the leftovers tasted fine - I guess sitting in the cabbage and juices for a day pulled plenty common salt out to brand information technology edible.
Problem 2: Undercooked
This year, instead of winging it, I researched recipes. They all said to cover the corned beefiness with h2o. (Whoops.) And so I ran into my next hurdle. Most sources cook corned beef at high force per unit area for 45 minutes to an hour. They quick release the force per unit area, remove the corned beef, add the vegetables, and cook the vegetables at high pressure for five minutes. That way, the vegetables aren't overcooked by the long cooking fourth dimension under pressure.
"Great!" I thought to myself, "Corned beef in an hour!"
I should have known what was coming. Last year I followed Lorna Sass's instructions, and cooked a two and a half pound corned beef for 70 minutes at high pressure level. This year I had a monster - iv and a half pounds. I checked the recipe book that came with my electric Cuisinart pressure level cooker; it said I should cook for 24 minutes per pound. 108 minutes? Seriously? The Cuisinart's timer merely goes up to 99 minutes. Nah, it couldn't possibly take that long.
I put the corned beef in the electric pressure cooker, set it for high pressure and fifty minutes. When it beeped, I quick released the pressure and filled the pot with potatoes, carrots and cabbage. The result looked great, the vegetables were perfectly cooked…just the corned beef? Style undercooked. My jaw got tired trying to chew through information technology. Once again, anybody else took i bite of the corned beef, then filled up on the sides.
I had to crack this. I couldn't let corned beef beat me. I went dorsum to the shop and bought ii smaller corned beef roasts, each 3 and a one-half pounds.
In case it was the lower pressure level of the electric pressure cooker, I cooked 1 corned beef in my electric PC and the other in my stove top PC.
*Almost electric pressure cookers have a loftier pressure level setting of 12 PSI. stove top pressure cookers have a loftier pressure of 15 PSI.
I cooked both roasts for l minutes, quick released the pressure, and checked the corned beef. It wasn't washed. I kept cooking at loftier pressure level, quick releasing every x minutes and checking the corned beef, until it went from chewy to tender. The stove pinnacle pressure level cooker took 80 minutes, and the electric PC took 90 minutes. Finally, success!
Just, wow, eighty minutes? So much for corned beef in an hour. Yet, an hour and a half (including the vegetables) was much better than the ten hours my usual slow cooker recipe takes. Need a corned beef in a hurry? Get a small i, add together plenty of h2o, and do Not under cook it.
Problem iii: Too Long [Updated 2017-03-13]
So, 90 minutes worked for a smaller corned beef...and I used that recipe for years. But with some other St. Patrick's Day is coming upwardly, I started thinking. (E'er a unsafe thing.)
What if I tried the play tricks I learned with Pressure Cooker Pot Roast, and cutting the corned beefiness into pieces? I am going to slice it before I serve - no ane will ever detect that I sliced information technology into 4 pieces earlier I started cooking. Sure plenty, it worked wonders. The 90 minutes under pressure is cutting back to 60 minutes under pressure in an electric PC, and only 50 in a stovetop. And, I tin can get a bigger corned beef - I'chiliad able to fit a 4 pounder in, one time I cut it up and fit it in like a jigsaw puzzle.
*Don't accept a pressure cooker? Use a slow cooker. Recipe hither: Ho-hum Cooker Corned Beef and Cabbage
Recipe: Pressure level Cooker Corned Beef and Cabbage
Adapted From: Lorna Sass Pressure Perfect
Video: How to make Pressure Cooker Cooker Beef and Cabbage - Time Lapse (1:xix)
Pressure level Cooker Corned Beef and Cabbage - Time Lapse [YouTube.com]
Equipment:
- six quart or larger pressure cooker (I used my electric Cuisinart PC and my stove pinnacle Kuhn Rikon PC)
Description
Pressure Cooker Corned Beef and Cabbage. My tradition on St. Patrick'southward Day.
- 4 pound corned beef with its spice packet
- 1 medium onion, quartered
- i stem celery, quartered crosswise
- H2o to cover (about four cups)
Vegetables
- 1 pound carrots, peeled and cut into 2 inch lengths (or a i pound bag of baby carrots)
- 1 small (three pound) cabbage, cutting into 8 wedges
- Cook the corned beefiness: Rinse the corned beef, so cutting information technology crosswise into iv equal pieces. Put the corned beef, onion, and celery in the force per unit area cooker pot, sprinkle with the spice packet, then pour in enough water to cover the corned beef. Bring the force per unit area cooker upwardly to loftier pressure and melt at high pressure for 50 minutes (stove top PC) or lx minutes (electric PC). Quick release the pressure, and then carefully remove the lid. Exam the corned beef with a fork – it should be easy to poke a fork through the thickest section. If information technology'due south not done, lock the lid and cook for another 10 minutes at loftier pressure.
- Cook the vegetables: Add carrots to the pot, and so lay the cabbage on tiptop. It'due south OK if the cabbage comes a bit in a higher place the "no fill" line on your cooker; there will withal be a lot of airspace. Bring the cooker back up to pressure and cook at loftier pressure for 5 minutes. Quick release the pressure level again. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beef to a carving lath.
- Serve: Pour the goop left in the pot into a gravy strainer. While the goop settles, piece the corned beef. Pour a little of the de-fatted broth over the platter of corned beef and vegetables. Serve, passing the rest of the broth at the table.
Notes
- This recipe volition fit in a 6 quart or larger pressure level cooker. I love my 6 quart Instant Pot pressure cooker.
- For my original recipe: Employ a smaller corned beef - only three pounds, max, and leave information technology in ane piece. Everything in the recipe works the same, except in the "melt the corned beef" step, melt for 90 minutes in an electric PC, or fourscore minutes in a stovetop PC.
- I also removed the potatoes from the recipe - I call back they come out ameliorate if you cook mashed potatoes on the side. If you want to use them in the recipe: Scoop the corned beef out of the goop after the 60 minute pressure "cook the corned beef" footstep and set up information technology bated. Add together 1 ½ pounds of redskin new potatoes to the pot, so add the carrots and cabbage on meridian and keep with the "cook the vegetables" step.
- Prep Time: 5 minutes
- Melt Time: 1 hour 15 minutes
- Category: Dominicus Dinner
- Method: Force per unit area Cooker
- Cuisine: Irish
Notes:
- Leftover corned beef and cabbage freezes well - equally long every bit information technology is covered in broth.
- If you lot have the time, utilize a natural pressure release for the corned beef instead of the quick release. It's nearly impossible to overcook a corned beefiness, and my feel with undercooked corned beef has scarred me. I almost added an extra 15 minutes of cooking time to this recipe, just in case.
- Watch out for extra-thick corned beefiness - y'all want a flat, fifty-fifty piece, three inches thick or so. If you lot get a thicker one, or a cut from the indicate end, give it an extra ten to xv minutes under force per unit area.
Related Posts
Pressure Cooker Irish gaelic Lamb Stew
Pressure level Cooker Lamb Stew with Guinness and Barley
Pressure Cooker Gnaw (Irish Mashed Potatoes with Light-green Onions)
My other Force per unit area Cooker Recipes
My other Force per unit area Cooker Time Lapse Videos
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