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Mar152017

Pressure Cooker Guinness Corned Beef with Cabbage, Potatoes & Carrots

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Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

All of the amazing flavors as my infamous crockpot Guinness corned beef done in just 93 minutes all thanks to the wonders of the pressure cooker!  Hands down the BEST Corned Beef with Cabbage, Potatoes, and Carrots recipe ever!

My Guinness Crock Pot Corned Beef and Cabbage recipe is one of the most iconic corned beef recipes on the web. Since posting it 4 years ago it’s been liked/tweeted/pinned/shared millions upon millions of times. Simply put, it’s amazing and it’s easy. 

No browning, no nothing – just dump it in and walk away.  The only part where you actually had to do work on that is if you wanted to make the Guinness Reduction sauce.

For this pressure cooker recipe, I didn’t make the sauce only because I was exhausted from working on the flooring with Mr. Fantabulous.  But what I did do was save the liquid and put it in the fridge. I’m actually going to make another corned beef and use that liquid (once I reduce it) as almost a Guinness bbq sauce and make pulled Guinness corned beef.

Genius, huh? LOL

With St. Patrick’s day this Friday and so many of you having pressure cookers, I had to share with you my pc version of this recipe.

Honestly, I don’t think I’ll ever make this again in a crockpot. No way, this is so amazing!  And fast!  So here’s the dealio.  I had made my corned beef recipe in a pressure cooker a few times prior to this most recent recipe.  It was good but it wasn’t quite right.  Even though it used almost the same ingredients as the crockpot version it was missing something.

Well the other day Mr. Fantabulous and his buddy were downstairs working on the flooring (it literally is never going to freaking end!) and I decided to put this in the crockpot for dinner.

…or so I thought.  Yeah, I got sidetracked with 37 other things and totally forgot to put it in.  So there is sat in the fridge… waiting. When I finally realized that I never started it I decided to put it in the pressure cooker and hope for the best. 

I took my original recipe and studied the ingredients.  With pressure cooking, you need at least a cup of liquid but nothing near what you would need for putting something in a crockpot.

Next, I reduced the brown sugar in it (slightly) and added the whole grain mustard to the cooking. Plus I left the veggies out (well not the onions) for main cooking. The first few times I made it I put them in the beginning and when the meat was done, the veggies were mush – eh, live and learn, right?

Release Method Tip

The other tidbit I did was I went with a natural release method on the pressure instead of a quick release.  That (and the whole grain) – those are the secrets behind this ridiculously tender meat! 

The flavor was insane!  Now here’s the best part – know that head of cabbage, carrots, and potatoes? Yeah.. into the pot they went (once I took the meat out to rest) and they were done in 3 minutes.  YES… 3 MINUTES to have tender soft carrots, potatoes, and hello…SOFT CABBAGE!!!  But OMG people the flavor!

Now his buddy didn’t get to eat this (and I’m secretly/not-so-secretly happy about this as it was more for me us) because even though it only took 93 minutes to make, he had to leave early.  So when he left I threw this into the pot and went to help the man on some flooring. When we finished the timer went off. I scooted him off to the shower and started finishing the meal (i.e, add the veggies). He came out to the kitchen, looking so worn and beat that I knew this would put a smile on his face. 

I grabbed an ice-cold Guinness from the fridge for him (Mt. Dew for me) and started carving the meat in front of him. He, of course, asked what it was and when I said it was my corned beef he immediately asked for the horseradish…

Crap… I didn’t have any.  Horseradish is something I do not like.  It’s too…bitey for me; as in it burns and I don’t like the taste.  And he, yeah he only eats it once a year or whenever I make corned beef. If I take that same corned beef and turn it into a Reuben then he will only eat mustard on it (yeah it’s weird). So I broke the news that I didn’t have any and got the scowl. I heard the “you have a veritable grocery store in this house and you don’t have that?  Gee, I don’t know, I’m going to have to dock your pay!” LOL  I just laughed and handed him the bottle of whole grain dijon.

I got ‘the look’ and said: “just try it, trust me on it”.  Now as I was carving it I couldn’t stop snacking on it. OMG, it literally just melted in my mouth.  I honestly thought about not sharing it with him even though I was standing maybe 2′ away from him and carving the meat right in front of him. 

The thought did cross my mind on how I could hide this from him and perform some Jedi mind trick to make him forget that he ever saw this and crave a pb&j instead but then that whole morality thing set in and I shared…begrudgingly. LOL

He took his first bite and let out an actual moan.  Like an honest to goodness moan of delight.  Oh yeah, Mama done nailed this thing.  He raved over and over AND OVER about this. He inhaled it and everything on his plate then eyed up mine.  THEN…

yeah then…

then he saw the huge plate of meat I had in front of him that I carved up… damn it, why didn’t I hide it?  LOL I know I’m terrible.

That’s when he started to ‘pick’ small pieces and finally said: “OMG get this away from me before I eat the whole thing!”  I said “You do and you’ll get beat. We must SHARE this!” 

We’ve had this every day for the past 3 days and after our last snack, we have just enough for one plate left.  I’m thinking we may have to flip a quarter (I’ll let him flip it while I’m busy shoving the last bites in my mouth!).

I’m telling you what, this hands down the BEST CORNED BEEF I HAVE EVER HAD IN MY LIFE… I mean EVER!

Now if you don’t have a pressure cooker yet, I would recommend anyone of these as they are awesome and I use them:

For stovetop go with: For Electric go with either : or

Common Sense for Pressure Cooker Recipes

Folks, keep in mind that almost every recipe for pressure cooking does NOT include the time it takes to get up to temperature or how long it takes for a release.

That’s just impossible as we all don’t use the same equipment. The temp of your ingredients all varies from one person to the other.

So use simple logic when it comes to using your pressure cooker and ANY pressure cooker recipe:

  1. Add anywhere from 5-20 minutes to any recipe as that’s how long it takes a pressure cooker to get to the actual pressure. This cannot, nor will, ever be factored into a recipe
    • Factors like cold liquid, cold/frozen items can dramatically extend the time it takes to build up pressure
  2. The time it takes to cook the item is stated in the recipe. It’s ASSUMED that folks understand this because not all pressure cookers are the same. Again, it’s common sense
  3. Pressure Release – Again, not all pressure cookers are the same so it can vary from 5 minutes to 20 minutes to do a natural pressure release. This cannot, nor will, ever be factored into a recipe
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Pressure Cooker Guinness Corned Beef with Cabbage, Potatoes & Carrots

  • Author: The Kitchen Whisperer
  • Yield: 4-6 1x

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook, Twitter, Pinterest and Instagram

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★★★★★ 5 from 23 reviews
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Ingredients

  • 3lb flat cut corned beef, patted dry
  • Pickling packet
  • 3 Tbl yellow mustard
  • 1 tbl whole grain mustard
  • 1/3 cup brown sugar
  • 1 14-16 ounce bottle of Guinness draught
  • 1 Tbl Worcestershire sauce
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup chopped onion
  • 1 head cabbage, cut in 1” wedges, core removed
  • 4 carrots, cut into 2–3” pieces
  • 6–8 red potatoes, skin on and cut in half

Instructions

  1. In a bowl mix together the mustards and pickling packet.
  2. Place the corned beef, fat side up in your pressure cooker and the onions along the sides.
  3. Spread the mustard mixture over top of the fat on the corned beef and then pour the beer and Worcestershire sauce along the sides of the corned beef.
  4. Sprinkle the brown sugar, salt and pepper over top of the mustard.
  5. Place the lid on the pressure cooker and set it to High pressure for 90 minutes.
  6. When done, allow the pressure to release naturally.
  7. As soon as the pressure is all gone, immediately remove the lid and take out the corned beef, placing it on a plate and covering it loosely with foil. Set aside.
  8. Place the cabbage wedges, carrots and potatoes into the pressure cooker, close the lid and set to High pressure for 3 (if you like them super soft go with 4) minutes. When 3 minutes is done do a quick release on the pressure.
  9. Remove the vegetables from the pressure cooker with a slotted spoon.
  10. Reserve the liquid to make a Guinness gravy if desired . See notes for ingredients and instructions.
  11. Remove the foil from the corned beef and slice to desired thickness against the grain.

Notes

Guinness Reduction Gravy
Reserved Cooking Liquid, strained
1Tbl – 1/4 cup bown sugar (this depends on how sweet you like the sauce)
2 Tbl grainy mustard
1 Tbl Worcestershire sauce
1/4 cup water
1 tsp horseradish
1/2 tsp salt
1/2 tsp pepper
1/2 cup honey

1. Add all of the ingredients to your pressure cooker pot and bring to a boil using the saute function.
2. Cook until the mixture thickens and reduces by half. Depending on how powerful your pressure cooker is, this can take between 15-25 minutes.

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Now if you’re fortunate enough to have leftovers, here are some of my FAVORITE recipes to use up that deliciousness!

Guinness Corned Beef Sliders

Ultimate Hot Guinness Reuben Dip

Guinness Reuben Pizza

The Quintessential Reuben

Guinness Reuben Cheesy Tart

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Pairs Perfectly With:

Guinness Corned Beef Reuben Pizza
The Quintessential Perfect Reuben
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Recipe Reviews & Comments

  1. STACIE DEANN MCLEMORE says

    January 2, 2020 at 3:24 pm

    This is by far THE BEST DAMN CORN BEEF EVER! My great grandmother, Bridgey, came straight off the boat at Ellis Island, from Killarney. God rest her soul, hers was NEVER as good as this! I’ve probably made this over 30 times, and never get enough! Thank you ever so much! Everyone begs for it.

    Reply
    • STACIE DEANN MCLEMORE says

      January 2, 2020 at 3:26 pm

      This is by far THE BEST DAMN CORN BEEF EVER! My great grandmother, Bridgey, came straight off the boat at Ellis Island, from Killarney. God rest her soul, hers was NEVER as good as this! I’ve probably made this over 30 times, and never get enough! Thank you ever so much! Everyone begs for it.
      BTW..2- 4# briskets in my IP now..yum

      ★★★★★

      Reply
  2. Russ says

    December 31, 2019 at 11:41 pm

    Best corned beef ever!

    ★★★★★

    Reply
    • TKWAdmin says

      January 1, 2020 at 11:38 am

      Thank you so much Russ! So happy you loved it!

      Best Kitchen Wishes!

      Reply
  3. Sharon says

    April 19, 2019 at 5:38 pm

    I made this delicious corned beef yesterday and absolutely loved it! However, today I made the Guinness gravy, OMG!!! I used to put just horseradish with every bite, never again! It’s so delicious I couldn’t quit sampling it. I can’t wait to share this with my friends. I wrote a comment last night about just the corned beef. I just had to write one about the Guinness gravy today. Thank you so much for sharing it.

    ★★★★★

    Reply
  4. Sharon says

    April 18, 2019 at 11:20 pm

    Delicious!! Great flavors with the mustard and brown sugar. I will make the gravy tomorrow, ran out of time. I did cook the veggies longer, as I prefer them softer.

    ★★★★★

    Reply
  5. Robin says

    March 18, 2019 at 1:42 am

    The Pressure Cooked Corned Beef And Cabbage was so yummy. My husband raved about it, as he told me it was fabulous and simply scrupulous..
    I didn’t make the gravy as we don’t care for the horseradish and can’t have the honey.. It was tender moist and juicy.. Will make it again

    ★★★★★

    Reply
    • TKWAdmin says

      March 20, 2019 at 3:51 pm

      Thank you so much Robin! We go nuts over this recipe when I make it. I end up having to double it as it’s like folks come out of the woodwork I swear just to have some here. LOL

      Best Kitchen Wishes!

      Reply
  6. Sharlene Hoefer says

    March 17, 2019 at 11:59 pm

    Using my Instant Pot and this recipe was absolutely delicious! I have cooked my corned beef in Guinness for over 10 years, but before my instant pot I’ve always used a slow cooker. We used a 4.5 lbs. corned beef for the four of us with the cabbage and potatoes and there was just a few small pieces of meat and a small serving of cabbage. The family was ecstatic!

    ★★★★★

    Reply
    • TKWAdmin says

      March 20, 2019 at 3:54 pm

      Thank you so much Sharlene! It’s just so much easier in the instant pot than the crock pot. Both equally delicious but there are days when I just don’t have the time to wait for food.

      Best Kitchen Wishes!

      Reply
  7. Elle Finn says

    March 16, 2019 at 8:50 pm

    I’ll make the corned beef recipe again for sure. It was a hit. The vegetables were good too. The gravy tasted way too strongly of honey though. (I used one tablespoon of brown sugar too) Next time I will put in only a tablespoon of each. I made everything exactly as the recipe specified.

    ★★★★

    Reply
  8. Mary D says

    August 11, 2018 at 9:30 pm

    I didn’t take a picture but my husband has not stopped talking about this dish. I skipped the gravy die to time but it didn’t need it. It was so tender and flavorful. I had begun the gravy but was running late so skipped it. After dinner it had thickened so I’ll freeze it for the next time. Definitely a keeper recipe.

    Reply
    • TKWAdmin says

      August 11, 2018 at 9:35 pm

      Yeah! Thank you so much Mary! And woo hoo on the hubby talking non-stop about it! That gravy is crazy good! And great idea about freezing it!

      Best Kitchen Wishes!

      Reply
  9. Amanda Woodward says

    March 29, 2018 at 7:17 pm

    I don’t do this very often just OMG!!!
    This recipe is on point. I used mustard powder with Inglehoffer stone ground because we didn’t have yellow mustard for some reason.
    I took it out and handed the first bite to my very critical boyfriend.
    He moaned!
    Then I took a bite and… Yeah I moaned.
    Thank you so much for this recipe.

    ★★★★★

    Reply
  10. Charlotte Hake says

    March 19, 2018 at 7:13 pm

    I have been looking for a GOOD corned beef recipe to fix in the pressure cooker. I have a Fagor stove top pressure cooker which I think will do very well. Anxious to try your recipe. Sounds GREAT! Thank you! Gramma C.

    Reply
    • TKWAdmin says

      March 19, 2018 at 8:07 pm

      Hi Gramma C!

      You got this! I absolutely love this recipe and that reduction sauce is AMAZING. I’m anxious to hear your thoughts on it!

      Best Kitchen Wishes!

      Reply
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