No pressure, Pressure cooker Corned Beef recipe inspired by Wolfgang Puck

St. Patty’s Day is right around the corner and it’s another day for us to put on some green, pinch those who forgot, grab some green beer and indulge in some corned beef. When I was in high school, my friend, Desiree’s mom made the best ever corned beef and cabbage and she served it with mac & cheese. Any time I make this meal, I think of how she’d spoil us.

I know that large chunk of meat can be intimidating, but I have made this dish so many times, and assure that you have nothing to fear. I have made this using a crock pot in the past; and you can still follow today’s recipe using a crock pot, but you if you have a pressure cooker, use that instead!

Today’s Make Something Monday is a No Pressure, Pressure Cooker Corned Beef & Cabbage recipe inspired by Wolfgang Puck  and I tweaked it to my liking. Whatever it is that you make this Monday, may you make it a great week and don’t forget to wear your green this Thursday! Have a great week ahead.


No Pressure, Pressure Cooker Corned Beef recipe inspired by Wolfgang Puck


Makes 6 to 8 servings.

  • 3 pounds whole packaged uncooked corned beef brisket, including its seasoning packet –I got mine from Costco
  • 2 bay leaves
  • 1 TBSP of whole peppercorns
  • 1 medium head green or white cabbage, cored and cut into 8 wedges*
  • 4 medium Yukon gold or other yellow-fleshed potatoes, scrubbed and cut in half lengthwise*
  • 4 medium carrots, trimmed, peeled and cut into 2-inch chunks –I used Rainbow carrots from Trader Joe’s
  • 2 medium yellow onions, trimmed, peeled and cut into 4 quarters each
  • 4 garlic cloves, unpeeled
  • 12 ounces lager-style beer or pale ale (if you want darker or more bitter note, you can go for a darker ale)
  • 2 cups beef broth –I used 1 cup of beef broth and 1 cup of water (but I prefer less salty)

*These are optional, I am not a fan of cabbage so I subbed it with roasted squash instead. I also wanted my potatoes to be roasted.

Mustard and prepared horseradish or horseradish cream sauce, for serving


To prepare corned beef: Unwrap and drain corned beef. Using sharp knife, carefully trim off excess fat. Rinse beef with cold running water and put it into the pressure cooker. Sprinkle with seasoning packet. Add bay leaves and pepper corns.

To add vegetables and beer: Arrange cabbage wedges on their sides evenly around corned beef. Evenly place potato halves, carrot chunks, onion quarters and garlic cloves among cabbage wedges. Pour in beer and broth.

To cook meat: Secure lid of pressure cooker, locking it in place following manufacturer’s instructions. Close pressure-release valve. Turn on pressure cooker and set to soup/ stew mode. Set the timer to 90 minutes..

To let machine rest: At end of cooking time, turn off machine. Unplug it. Leave pressure release valve closed for about 10 minutes or until pressure has returned to normal.

To serve: Carefully unlock and remove lid. Transfer corned beef to cutting board. Using sharp knife, cut meat across grain into thick slices. Arrange slices on heated platter with vegetables or in individual heated shallow soup plates. Moisten meat and vegetables with cooking liquid. Serve immediately, passing mustard and horseradish on side.

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