Corned beef is brisket that has been pickled in spices for days. You can buy it ready-to-cook or corn your own at home, but both are serious sodium bombs, packing more than 500 mg per 3-ounce serving--nearly 25% of the recommended daily limit. For this healthier pressure cooker corned beef and cabbage, we start with a plain brisket and add seasonings ourselves to control the salt level. We also opt for a flat-cut end of brisket, instead of the thicker point cut, as it has less fat, making it easier to slice when cooked. An electric pressure cooker, such as an Instant Pot, is absolutely key to this recipe, allowing you to cook the brisket in one hour--as opposed to three hours or more in the oven. It also lets you sear and roast in one device, saving cleanup time.

Source: EatingWell Magazine, March 2020




Ingredient Checklist


Instructions Checklist
  • Rub beef with pickling spice and 1/2 teaspoon salt. Heat oil in an electric pressure cooker on Sauté mode. Add the beef and cook, turning once, until browned on both sides, about 6 minutes total.

  • Add broth and onion to the pot. Close and lock the lid. Cook on High pressure for 40 minutes. Let the pressure release naturally.

  • Press Cancel. Transfer the beef to a clean cutting board, leaving the onion and liquid in the pot. With the cooker on Sauté mode, add carrots, cabbage and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender and the liquid is reduced by half, about 20 minutes.

  • Slice the beef and serve it with the vegetables and drizzled with the liquid, if desired.


To make ahead: Refrigerate seasoned beef (Step 1) for up to 1 day.

Equipment: Electric pressure cooker

Nutrition Facts

3 oz. beef & 1 2/3 cups vegetables
295 calories; protein 32g; carbohydrates 19.2g; dietary fiber 6.2g; sugars 9.8g; fat 10.1g; saturated fat 2.9g; cholesterol 88.8mg; vitamin a iu 19055.7IU; vitamin c 49.2mg; folate 82.6mcg; calcium 100mg; iron 3.4mg; magnesium 47.8mg; potassium 809.5mg; sodium 417.8mg; thiamin 0.2mg.