Pressure Cooker Guinness Corned Beef with Cabbage and Potatoes
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.
Ingredients
- 3 lb flat cut corned beef, patted drypoint cut1:1none
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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 draughtbeef broth1:1Use any dark beer or beef stock for alcohol-free version
4
- 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
Instructions
- 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
Natural pressure release is crucial for tender corned beef - quick release can make it tough and stringy.
Save the flavorful cooking liquid to make Guinness gravy for extra richness.
Cook vegetables for 4 minutes instead of 3 if you prefer them very soft.
Good to Know
Refrigerate leftovers up to 4 days. Slice only what you need to prevent drying out.
Cook corned beef up to 2 days ahead. Reheat gently in cooking liquid before slicing.
Serve hot with mustard, horseradish, or gravy made from the cooking liquid.
Common Mistakes
Don't quick release after cooking corned beef or it will be tough
Don't overcook vegetables or they'll become mushy
Substitutions
none
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.