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Tender Corned Beef and Cabbage with Potatoes, Carrots and Savory Pan Sauce

This pressure cooker corned beef and cabbage recipe delivers tender, sliceable brisket with perfectly steamed cabbage, potatoes, and carrots. A quick pan sauce made from the strained cooking juices adds rich, savory flavor for an easy one-pot dinner that’s great for meal prep and leftovers.
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Prep Time 25 minutes
Cook Time 1 hour 55 minutes
Soaking Time 45 minutes
Total Time 3 hours 5 minutes
Course Dinner, Main Course
Cuisine American
Servings 8 servings
Calories 520 kcal

Ingredients
  

For the Corned Beef

  • 3 lb corned beef brisket spice packet reserved
  • 3 cloves garlic crushed
  • 1 large white onion roughly chopped
  • 3 bay leaves
  • 1 cup beef broth
  • 1 cup malted non-alcoholic stout-style beverage
  • 2 cups water
  • 1 tbsp neutral oil for searing

Vegetables

  • 1 lb baby carrots
  • 4 large russet potatoes peeled (optional) and quartered
  • 1 large green cabbage cut into 8 wedges

Savory Pan Sauce

  • 1 ½ cups reserved cooking liquid strained
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce

Instructions
 

Prep and Sear

  • Soak the corned beef in cold water for 30–60 minutes to reduce excess surface salt. Remove and pat completely dry; reserve the spice packet.
  • Heat a large pan over medium-high heat and add neutral oil. Sear the corned beef on all sides until deeply golden.

Pressure Cook the Beef

  • Transfer the seared corned beef to the pressure cooker. Add garlic, onion, bay leaves, the reserved spice packet, beef broth, stout-style beverage, and water.
  • Cook on high pressure for 1 hour 45 minutes. Carefully release pressure, then transfer the beef to a plate and tent with foil while you cook the vegetables.

Steam the Vegetables

  • Add cabbage wedges to the cooker first, then add potatoes and carrots. Steam for 3–5 minutes (until vegetables are tender-crisp).
  • Immediately release steam, then remove the vegetables. Strain the remaining cooking liquid; measure about 1 1/2 cups for the sauce.

Make the Sauce and Serve

  • In a small bowl, whisk cornstarch with cold water to make a smooth slurry. Warm the reserved cooking liquid in a saucepan over medium heat and stir in Worcestershire sauce and soy sauce.
  • Whisk in the cornstarch slurry and simmer 1–2 minutes, until lightly thickened and glossy. Slice corned beef against the grain and serve with vegetables and sauce.

Notes

  • Soaking time is flexible; 30 minutes keeps more cured flavor, while 60 minutes reduces salt more.
  • Steam vegetables on the shorter end for firmer texture, then extend by 1 minute if needed.
  • Always slice the corned beef against the grain for the most tender bite.
  • If you want a thicker sauce, simmer the cooking liquid 2–3 minutes before adding the slurry.