How to cook corned beef in a pressure cooker

Have this classic meal on the table, in no time.

  • 1 hr cooking
  • Serves 6
  • Print
Take a trip back to your childhood with this old fashioned corned beef recipe - sped up thanks to a pressure cooker. Serve warm with creamy classic mashed potato, mustard, cornichons, caperberries and parsley or with steamed potatoes, carrots and cabbage.
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  • 1.5 kilogram (3-pound) piece corned beef silverside
  • 1 brown onion (150g), chopped coarsely
  • 2 dried bay leaves
  • 6 black peppercorns
  • 1 carrot (120g), chopped coarsely
  • 1 stalk celery (150g), trimmed, chopped coarsely
  • 2 tablespoon light brown sugar
  • 2 tablespoon malt vinegar
  • 1.5 litre (6 cups) water, approximately


  • 1
    Combine beef, onion, bay leaves, peppercorns, carrot, celery, sugar, vinegar and enough of the water to barely cover beef in 6-litre (24-cup) pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 45 minutes.
  • 2
    Release pressure using the quick release method; remove lid. Stand beef in cooking liquid 15 minutes. Remove beef from cooker. Serve sliced, warm or cold.

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