- 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
- In a bowl mix together the mustards and pickling packet.
- Place the corned beef, fat side up in your pressure cooker and the onions along the sides.
- 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.
- Sprinkle the brown sugar, salt and pepper over top of the mustard.
- Place the lid on the pressure cooker and set it to High pressure for 90 minutes.
- When done, allow the pressure to release naturally.
- 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.
- 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.
- Remove the vegetables from the pressure cooker with a slotted spoon.
- Reserve the liquid to make a Guinness gravy if desired . See notes for ingredients and instructions.
- Remove the foil from the corned beef and slice to desired thickness against the grain.
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.