Pressure Cooker Corned Beef
Corned beef is an all-time favourite for many families – a dish that is fairly easy to prepare, especially in a pressure cooker, and will keep for a long time in the fridge! What's more, any leftovers can simply be made into delicious sandwiches or be served with other kinds of food next time.
Prep Time: 1 hour
Cook time: 1 hour
- 2 kg corned beef brisket, preferably flat-cut
- 340 g sliced celery
- 2 small oranges, unpeeled and sliced
- 2 small onions, sliced thinly
- 2 garlic cloves, chopped
- 3 bay leaves, halved
- 1 tbsp dill
- 4 cinnamon sticks, halved
- 500 ml water
- Before cooking, soak the corned beef brisket in water for an hour. Drain right before cooking.
- Place beef brisket in pressure cooker. If meat is too large, cut in half. Add all other ingredients, making sure the water just covers the surface of the meat.
- Cover and lock lid. Place pressure regulator on the vent pipe. Turn heat on to medium.
- Cook meat at 15 psi for 50 minutes. The pressure regulator should rock slowly while cooking.
- Use the natural release method. Remove the cooker from the heat and allow pressure to go down.
- Remove cover carefully and transfer corned beef to serving platter, to rest for 5 minutes.
- Slice thinly, going against the grain, and serve.
This is a quick way you can use your multi-purpose pressure cooker to make yummy corned beef for the whole family, ensuring that everyone gets their share of protein. There's nothing quite like a homemade meal to make dinners more special!
This recipe was generously provided by Zye Angiwan, who writes for Frying Off the Handle.
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