How to Pressure Cook Corned Beef
- 1). Rinse the brisket and pat dry. Apply a rub of salt, pepper or other seasonings onto the meat. Let stand for a few minutes while you prepare the pressure cooker. It's best to let the meat come up to room temperature if you've just removed it from the refrigerator.
- 2). Place the steamer basket or rack into the pressure cooker and pour two cups of water into the pot for a 10-pound cut of meat. If the corned beef is slightly larger, add about 1/4 cup of water for every extra pound over 10 pounds. If the corned beef came with a seasoning packet, put the contents of the packet into the water.
- 3). Put the corned beef into the pressure cooker. It may be too large to fit in one piece. If so, cut it in half so it will fit.
- 4). Place the lid onto the pot and make sure it is secure. A slot and groove is used on many pressure cookers in order to ensure the lid is firmly locked into place.
- 5). Turn the heat on and watch until the indicator reaches a PSI of 15 pounds. PSI stands for pounds per square inch--the amount of pressure inside the pot while it is cooking. When it reaches 15 pounds, turn the heat down until the needle rests steadily, or slightly rocking, at the 15 PSI mark. Set a timer for 60 minutes.
- 6). Switch off the heat after one hour and allow the cooker to cool before taking the lid off. Read the indicator level on the dial; it should tell you when it is safe to remove the lid. Use oven mitts while removing the lid, and keep your face away from the escaping steam.
- 7). Check the corned beef to make sure it has been cooked through. The USDA recommends an internal temperature of 160 degrees F for safe eating. Place the probe of a cooking thermometer into the middle of brisket for an accurate reading.
- 8). Pull the meat out of the cooker with tongs and let rest for 10 minutes before slicing. Remember to slice corned beef across the grain for even slicing. Serve with steamed cabbage, boiled potatoes and carrots for a traditional meal. You can add these raw ingredients to the pressure cooker at the 50-minute mark, but you will need to cool the cooker and then bring it back up to a 15-pound PSI for another 10 minutes to allow the vegetables to cook.
