Pressure Cooker Guinness Corned Beef with Cabbage and Potatoes

Name: Pressure Cooker Guinness Corned Beef with Cabbage and Potatoes
Prep time: 15 min
Cook time: 93 min
Total time: 108 min
Yield: 4 servings
Cuisine: British
Ingredients: 3 lb flat cut corned beef, patted dry; 1 packet pickling packet; 3 tablespoon yellow mustard; 1 tablespoon whole grain mustard; 1/3 cup brown sugar; 1 14-16 ounce bottle Guinness draught; 1 tablespoon Worcestershire sauce; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 cup onion, chopped; 1 head cabbage, cut in 1 inch wedges, core removed; 4 carrots, cut into 2-3 inch pieces; 6-8 red potatoes, skin on and cut in half

This hearty Irish-inspired meal transforms tough corned beef into tender, flavorful slices using the magic of pressure cooking and Guinness beer. The mustard and brown sugar create a sweet-tangy glaze while the beer adds deep, malty richness. Perfect for St. Patrick's Day or any time you crave comfort food, this one-pot wonder delivers restaurant-quality results in a fraction of the traditional cooking time. The vegetables cook separately to maintain their texture while absorbing the savory cooking liquid.

Prep: 15 min
Cook: 1 hr 33 min
Yield: 4 servings
Level: medium
Cuisine: British

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Ingredients

4 servings

3 lb flat cut corned beef, patted dry
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1 packet pickling packet
3 tablespoon yellow mustard
1 tablespoon whole grain mustard
⅓ cup brown sugar
1 14-16 ounce bottle Guinness draught
beef broth1:1Use any dark beer or beef stock for alcohol-free version
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1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup onion, chopped
1 head cabbage, cut in 1 inch wedges, core removed
4 carrots, cut into 2-3 inch pieces
6 red potatoes, skin on and cut in half
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Full guide →

Method

13 steps

1
Mix together the mustards and pickling packet in a bowl
2
Place corned beef fat side up in pressure cooker with onions along the sides
3
Spread mustard mixture over the fat on corned beef
4
Pour beer and Worcestershire sauce along the sides of corned beef
5
Sprinkle brown sugar, salt and pepper over the mustard
6
Set pressure cooker to high pressure for 90 minutes
7
Allow pressure to release naturally
8
Remove corned beef immediately and cover loosely with foil
9
Add cabbage wedges, carrots and potatoes to pressure cooker
10
Set to high pressure for 3 minutes
11
Do quick pressure release
12
Remove vegetables with slotted spoon
13
Slice corned beef against the grain to desired thickness

Tips

Tip 1

Natural pressure release is crucial for tender corned beef - quick release can make it tough and stringy.

Tip 2

Save the flavorful cooking liquid to make Guinness gravy for extra richness.

Tip 3

Cook vegetables for 4 minutes instead of 3 if you prefer them very soft.

Good to Know

Storage

Refrigerate leftovers up to 4 days. Slice only what you need to prevent drying out.

Make Ahead

Cook corned beef up to 2 days ahead. Reheat gently in cooking liquid before slicing.

Serve With

Serve hot with mustard, horseradish, or gravy made from the cooking liquid.

See pairing guide →

Common Mistakes

Watch

Don't quick release after cooking corned beef or it will be tough

Watch

Don't overcook vegetables or they'll become mushy

Substitutions

red potatoes→

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Full guide →

flat cut corned beef→

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Guinness draught→

beef broth1:1Use any dark beer or beef stock for alcohol-free version

Full guide →

Find more substitutions →

FAQ

Can I cook everything together at once?

No, the vegetables will overcook if cooked with the meat for 90 minutes. The two-stage method ensures perfect texture for both.

What if I don't have Guinness?

Any dark beer works well, or substitute with beef broth for an alcohol-free version with similar rich flavor.

How long will leftovers keep?

Properly stored corned beef and vegetables will keep refrigerated for up to 4 days. Reheat gently to avoid drying out.