Pressure Cooker Corned Beef Cabbage Irish Stew
This Pressure Cooker Corned Beef Cabbage Irish Stew is a fast, hearty classic! Tender brisket, veggies, and a cheesy broth come together for a comforting meal in under an hour.
Servings: 6 servings
Ingredients
- 2 pounds Cattlemens Ranch Flat Cut Corned Beef Brisket Flats
- 2 tablespoons Countryside Creamery Unsalted Butter
- 1 large onion peeled and chopped
- 1 pound mini golden potatoes halved
- 3 carrots sliced
- 3 cups cabbage roughly chopped
- 1 tablespoon fresh thyme or 1 teaspoon Stonemill Thyme Leaves
- 6 cups water
- 6 ounces Dubliner Cheese or Specially Selected Aged Reserved White Cheddar, grated
- 4 teaspoons Bakers Corner Corn Starch
- Stonemill Salt and Pepper to taste
Instructions
- Rinse the Cattlemens Ranch Flat Cut Corned Beef Brisket under cold water to remove excess brine. Pat dry with paper towels.
- Set your pressure cooker to the sauté setting. Add 2 tablespoons of Countryside Creamery Unsalted Butter and let it melt. Toss in the chopped onion and sauté until translucent and fragrant, about 3-4 minutes.
- Nestle the brisket into the pressure cooker, then add the halved mini golden potatoes, sliced carrots, and roughly chopped cabbage. Sprinkle the fresh thyme over the top.
- Pour 6 cups of water into the pot, making sure it covers the ingredients. Season with Stonemill Salt and Pepper, starting light due to brisket saltiness. Seal the lid securely.
- Set the pressure cooker to high pressure for 60 minutes. Allow pressure to release naturally for about 10 minutes, then perform a quick release.
- Remove the corned beef and vegetables carefully and set aside. In a small bowl, mix 4 teaspoons of corn starch with a splash of cold water to create a slurry. Stir into the broth. Add grated 6 ounces of cheese, stirring until melted and smooth.
- Slice the corned beef against the grain into thick pieces. Return meat and vegetables to the pot or serve in bowls, spooning cheesy broth over the top. Garnish with extra thyme if desired and serve hot.
Equipment
- Pressure cooker or Instant Pot
- Sharp Knife
- Cutting Board
- Measuring Spoons and Cups
- Mixing Bowl
- Wooden spoon or silicone spatula
Notes
- Rinsing the brisket helps reduce excess saltiness for a balanced stew.
- You can omit the cheese for a traditional broth-style stew or use dairy-free cheese alternatives.
- For firmer vegetables, add cabbage later in cooking or sauté separately and mix in before serving.
- Store leftovers in an airtight container in the fridge up to 4 days or freeze up to 3 months.
- Experiment with different root vegetables or add spices like smoked paprika for varied flavors.