A simple and reliable guide to cooking tender, flavourful corned beef in a pressure cooker.
Understanding Corned Beef Cooking Times
Corned beef is known for needing long, slow cooking to break down its tough fibres. A pressure cooker speeds this process up dramatically, giving you a tender and sliceable result in a fraction of the usual time. The exact cooking time depends on the weight and cut of the brisket, but the chart below provides a solid starting point.
Recommended Cooking Times
Set your pressure cooker to high pressure and follow the timing chart based on the size of your brisket.
| Weight of Corned Beef | Cook Time (High Pressure) | Notes |
|---|---|---|
| 1 kg brisket | 70–75 minutes | Rest for 10 minutes before slicing |
| 1.5 kg brisket | 85–90 minutes | Let pressure release naturally |
| 2 kg brisket | 100–110 minutes | Check tenderness—add 10 min if needed |
Cooking times may vary slightly depending on thickness and your specific cooker model.
Step-by-Step: How to Cook Corned Beef in a Pressure Cooker
1. Rinse the meat
Give the brisket a quick rinse to reduce excess salt from the curing liquid. This helps balance the final flavour.
2. Add flavourings
Place the meat into the pressure cooker with enough water to cover at least two-thirds of it. Add spices like peppercorns, garlic, bay leaves or the accompanying seasoning packet.
3. Seal and cook
Close the lid, set to high pressure and cook according to the timing chart above.
4. Natural pressure release
Allow the cooker to release pressure naturally. This slow depressurising helps keep the meat tender.
5. Rest and slice
Let the corned beef rest for 10 minutes, then slice against the grain for the most tender result.
Serving Ideas
- Serve with potatoes, carrots and cabbage for a classic meal.
- Shred leftovers for sandwiches or sliders.
- Use sliced corned beef for breakfast hash.
- Add mustard or horseradish sauce for extra flavour.
Tips for Best Results
- Trim excess fat if you prefer a leaner dish.
- Add vegetables during the last 10 minutes so they don’t overcook.
- If the brisket isn’t tender enough, lock the lid and cook 10 more minutes.
- Use natural release to avoid drying out the meat.
Final Thoughts
Corned beef becomes incredibly tender and rich when cooked under pressure. With the right timing and a few simple steps, you can enjoy a flavourful, satisfying meal without the long simmering time traditional methods require.
