Slow Cooker Corned Beef and Cabbage
Make the classic corned beef and cabbage in a fraction of the time using a pressure cooker, enjoying a tender, flavorful meal that satisfies.
Equipment
- 1 Pressure cooker For quick cooking
Ingredients
Main ingredients
- 1 Flat cut corned beef 5 to 6 pounds with pickling spices
- 4 to 6 Small potatoes Red new potatoes or Yukon Gold, quartered if big
- 1 large Onion quartered
- 1 ½ cups Baby carrots Ideal size for even cooking
- 2 ribs Celery Chopped into 3-inch pieces
- 3 cloves Garlic smashed
- 2 tablespoons Pickling spice Optional extra for seasoning
- 2 to 4 cups Beef broth Just enough to cover veggies
- 1 medium Head cabbage Cut into inch wedges
Instructions
Instructions
- Place your corned beef flat cut into the slow cooker or pressure cooker pot. Sprinkle any extra pickling spices over the top if you like heavier seasoning.
- Arrange your halved potatoes, quartered onion, baby carrots, celery pieces, and smashed garlic around the beef so they cook all together and soak up that meat flavor.
- Pour in enough beef broth to cover the vegetables but leave the corned beef mostly uncovered because you want that to stay perfect, not soupy.
- Seal the lid and double check your sealing ring is on right so no steam escapes. Lock the float valve in place and set your pressure cooker to high for about 90 minutes.
- Once the timer goes off, do a quick release on the valve to stop cooking right then. Now add the cabbage wedges right on top so they steam with the residual heat for about 10 to 15 minutes.
- Open that lid and get ready for your tender pull moment. Slice your beef against the grain and scoop the veggies out with some broth to enjoy with every bite.
Notes
Enjoy the meal with optional sides like fresh bread, mustard, or horseradish sauce. Leftovers can be refrigerated or frozen.