Disclosure: Some of the links in this post are affiliate links so if you click on the link and purchase the item, I will receive a commission.
View All Amazing Recipes Written by Jason Logsdon
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Pressure Cooker Corned Beef Recipe

Corned beef is an excellent dish that I always regret not making more. It's salty, flavorful and really tender, especially when cooked in the pressure cooker.

I like to make homemade corned beef since it gives me complete control over the salt and seasonings, but this recipe also works well with most store bought brands.

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Pressure cooking is a much faster process than braising the corned beef traditionally. It takes about 60 to 90 minutes for a normal corned beef brisket, or about 20 to 25 minutes per pound. You can also cut the corned beef into slabs to speed up the cooking time by 20% to 30%.

Sous vide corned beef reubens 50

I usually cook the corned beef in either chicken or vegetable stock, but plain water works as well.

Once cooked, I love to eat this as corned beef and cabbage, in corned beef Reubens, or as part of corned beef hash.

Sous vide corned beef reubens 24

Want to Get More From Sous Vide?

Do you worry you're not getting the most out of your sous vide machine?

Quickly level up your sous vide game! Make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing and impress your friends and family with the Sous Vide Quick Start Course!

Pressure Cooker Corned Beef Recipe

  • Published: March 11, 2019
  • By Jason Logsdon
  • Serves: 4

Ingredients for Pressure Cooker Corned Beef

  • For the Corned Beef

  • 1 2 to 3 pound corned beef brisket (907 to 1361g)
  • Stock or water
  • 3 cloves garlic
  • 1/4 onion, diced
  • 1 carrot, peeled and diced
  • 1 tablespoon corning spices (optional) or the spice packet that came with it

Cooking Instructions for Pressure Cooker Corned Beef

For the Corned Beef

Add the corned beef to a pressure cooker and add enough stock or water to fully cover it. Add the vegetables and spices then seal the pressure cooker.

Turkey stock s 12

Bring to high pressure and let cook for 60 to 90 minutes. Once cooked, remove it from the heat and let the pressure naturally dissipate. Carefully open the pressure cooker and remove the corned beef. Serve it with roasted vegetables, braised cabbage, or in sandwiches.

Sous vide corned beef cabbage 5

If you like this you can get more than 85 inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Pressure Cooker Corned Beef Recipe

4 Ingredients: 1 2 to 3 pound corned beef brisket (907 to 1361g)Snippet|meats_ingredient_really_like_beef Stock or water 3 garlic cloves 1/4 onion diced 1 carrot diced 1 tablespoon corning spices or the spice packet that came with it
4.5 stars - based on 2 reviews
Corned beef is an excellent dish that I always regret not making more. It's salty, flavorful and really tender, especially when cooked in the pressure cooker.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.