Corned Beef Cooking Time Pressure Cooker
Corned beef and cabbage in the pressure level cooker seemed like a simple idea; instead, it was a comedy of errors. I could not get the details correct. Here is the mail-mortem of my attempts to get this right, so you don't take to make the same mistakes I did.
Problem 1: Too salty.
Last yr, I tried my usual "cutting back the water in the pressure cooker" approach. I used 1 loving cup of water instead of covering the corned beefiness. The result was unbelievably salty. I could barely eat it. The rest of the family unit took one bite, then ignored the corned beef and filled upwards with soda bread, cabbage, and carrots. Discouraged, I put i serving of the salty corned beef and cabbage in a container and tossed the rest. The side by side solar day, the leftovers tasted fine - I guess sitting in the cabbage and juices for a 24-hour interval pulled enough table salt out to make it edible.
Problem 2: Undercooked
This year, instead of winging it, I researched recipes. They all said to cover the corned beef with h2o. (Whoops.) Then I ran into my next hurdle. Most sources cook corned beefiness at high pressure for 45 minutes to an 60 minutes. They quick release the pressure level, remove the corned beef, add the vegetables, and cook the vegetables at high pressure level for v minutes. That fashion, the vegetables aren't overcooked by the long cooking time under pressure level.
"Cracking!" I idea to myself, "Corned beef in an 60 minutes!"
I should have known what was coming. Last year I followed Lorna Sass's instructions, and cooked a ii and a half pound corned beef for 70 minutes at high pressure. This yr I had a monster - four and a half pounds. I checked the recipe book that came with my electric Cuisinart pressure cooker; it said I should cook for 24 minutes per pound. 108 minutes? Seriously? The Cuisinart's timer only goes up to 99 minutes. Nah, information technology couldn't possibly take that long.
I put the corned beefiness in the electric pressure cooker, set information technology for loftier force per unit area and fifty minutes. When information technology beeped, I quick released the pressure and filled the pot with potatoes, carrots and cabbage. The result looked great, the vegetables were perfectly cooked…but the corned beef? Way undercooked. My jaw got tired trying to chew through it. Once again, everyone else took one bite of the corned beef, then filled up on the sides.
I had to crack this. I couldn't permit corned beef crush me. I went back to the store and bought two smaller corned beef roasts, each three and a half pounds.
In case it was the lower pressure level of the electric pressure cooker, I cooked 1 corned beef in my electric PC and the other in my stove top PC.
*Most electric pressure cookers take a high pressure setting of 12 PSI. stove summit pressure cookers have a high force per unit area of 15 PSI.
I cooked both roasts for fifty minutes, quick released the pressure, and checked the corned beef. It wasn't washed. I kept cooking at high pressure, quick releasing every ten minutes and checking the corned beef, until it went from chewy to tender. The stove height pressure cooker took fourscore minutes, and the electric PC took xc minutes. Finally, success!
But, wow, eighty minutes? So much for corned beef in an 60 minutes. Yet, an hour and a half (including the vegetables) was much better than the ten hours my usual slow cooker recipe takes. Need a corned beef in a hurry? Get a small i, add together enough of water, and do NOT under melt it.
Problem iii: Too Long [Updated 2017-03-13]
And so, xc minutes worked for a smaller corned beef...and I used that recipe for years. But with another St. Patrick's Day is coming up, I started thinking. (Always a dangerous thing.)
What if I tried the play a trick on I learned with Force per unit area Cooker Pot Roast, and cut the corned beefiness into pieces? I am going to slice it before I serve - no one will ever notice that I sliced it into four pieces earlier I started cooking. Certain enough, it worked wonders. The ninety minutes under pressure is cut back to 60 minutes under force per unit area in an electric PC, and only 50 in a stovetop. And, I can go a bigger corned beef - I'chiliad able to fit a 4 pounder in, once I cut it up and fit it in like a jigsaw puzzle.
*Don't have a force per unit area cooker? Use a slow cooker. Recipe hither: Boring Cooker Corned Beefiness and Cabbage
Recipe: Pressure level Cooker Corned Beef and Cabbage
Adapted From: Lorna Sass Pressure Perfect
Video: How to make Pressure Cooker Cooker Beef and Cabbage - Time Lapse (i:19)
Pressure Cooker Corned Beef and Cabbage - Fourth dimension Lapse [YouTube.com]
Equipment:
- six quart or larger pressure cooker (I used my electric Cuisinart PC and my stove height Kuhn Rikon PC)
Description
Pressure Cooker Corned Beefiness and Cabbage. My tradition on St. Patrick'south Solar day.
- 4 pound corned beef with its spice packet
- 1 medium onion, quartered
- 1 stalk celery, quartered crosswise
- H2o to cover (about 4 cups)
Vegetables
- 1 pound carrots, peeled and cut into two inch lengths (or a 1 pound bag of babe carrots)
- i small (3 pound) cabbage, cut into 8 wedges
- Cook the corned beef: Rinse the corned beef, and then cutting it crosswise into 4 equal pieces. Put the corned beef, onion, and celery in the pressure cooker pot, sprinkle with the spice packet, then pour in plenty water to cover the corned beef. Bring the pressure level cooker upwards to high pressure and cook at high force per unit area for 50 minutes (stove meridian PC) or 60 minutes (electrical PC). Quick release the pressure, then carefully remove the chapeau. Test the corned beef with a fork – it should be like shooting fish in a barrel to poke a fork through the thickest department. If it's not done, lock the lid and cook for another ten minutes at high pressure.
- Cook the vegetables: Add carrots to the pot, and so lay the cabbage on tiptop. It's OK if the cabbage comes a bit in a higher place the "no fill" line on your cooker; there volition still be a lot of airspace. Bring the cooker dorsum up to pressure and melt at loftier pressure for v minutes. Quick release the pressure level again. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beef to a etching lath.
- Serve: Pour the broth left in the pot into a gravy strainer. While the goop settles, piece the corned beef. Pour a little of the de-fatted broth over the platter of corned beef and vegetables. Serve, passing the residue of the broth at the table.
Notes
- This recipe will fit in a half dozen quart or larger pressure cooker. I love my 6 quart Instant Pot pressure level cooker.
- For my original recipe: Use a smaller corned beef - only 3 pounds, max, and go out it in one piece. Everything in the recipe works the same, except in the "cook the corned beef" step, cook for 90 minutes in an electric PC, or 80 minutes in a stovetop PC.
- I too removed the potatoes from the recipe - I remember they come out better if you melt mashed potatoes on the side. If you desire to utilize them in the recipe: Scoop the corned beef out of the broth subsequently the 60 infinitesimal pressure "cook the corned beef" stride and ready it aside. Add 1 ½ pounds of redskin new potatoes to the pot, then add the carrots and cabbage on pinnacle and go on with the "melt the vegetables" step.
- Prep Fourth dimension: 5 minutes
- Melt Time: ane hour xv minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Irish
Notes:
- Leftover corned beefiness and cabbage freezes well - every bit long every bit it is covered in goop.
- If you have the time, apply a natural pressure level release for the corned beefiness instead of the quick release. It'southward nearly impossible to overcook a corned beef, and my experience with undercooked corned beef has scarred me. I almost added an extra fifteen minutes of cooking fourth dimension to this recipe, but in case.
- Watch out for extra-thick corned beefiness - you desire a flat, even piece, three inches thick or so. If yous get a thicker one, or a cut from the point end, requite information technology an extra ten to fifteen minutes nether force per unit area.
Related Posts
Pressure Cooker Irish Lamb Stew
Pressure Cooker Lamb Stew with Guinness and Barley
Pressure Cooker Gnaw (Irish Mashed Potatoes with Green Onions)
My other Pressure level Cooker Recipes
My other Pressure Cooker Time Lapse Videos
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