Ron Wilson

Ron Wilson

Want to know more about Ron Wilson? Get his official bio, social pages and more!Full Bio


Rita getting ready for St. Patrick's Day

Pressure cooked corned beef and cabbage

As far as the potatoes, onions, cabbage & carrots go, a little more, or less is OK.


2-1/2 to 3 pounds corned beef with spice packet

3 bay leaves

2 cloves minced garlic

1 teaspoon ground coriander (optional)

1 onion, chopped

1 large rib celery, chopped

Low sodium beef broth, enough to cover meat, about 4 cups

Potatoes, a good pound or so, peeled if you like, cut in half or fourths

Carrots - I used about 4 cups baby carrots

1 nice head cabbage, cut into 6ths with core left on (keeps wedges from splitting)


Rinse beef under cold water. Place fat side up in pressure cooker.

Add contents of spice packet, bay, garlic, coriander, onion and celery.

Pour enough broth over to cover meat.

Place lid on, bring to high pressure and cook 70 minutes or until meat registers 150 degrees. Meat will look pink due to nitrite used in curing.

Release pressure, remove meat and keep warm.

Discard bay leaves.

Put potatoes, carrots and cabbage into pan.

Bring to high pressure and cook 3 minutes.

Slice meat against grain. Serve with vegetables.


Follow instapot instructions. Meat and vegetables will cook in about the same time as the pressure cooker.

Sponsored Content

Sponsored Content