Ron Wilson

Ron Wilson

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Rita O'Heikenfeld give you the perfect recipe for St. Patrick's Day

Corned beef & cabbage in pressure cooker

Boiling potatoes keep their shape pretty well but you can use whatever potatoes you have on hand. Peel and cut large potatoes into quarters.When you cook cabbage, leave a piece of core on each wedge. That holds cabbage together as it cooks.


1 corned beef with spice packet, 2-1/2 to 3 pounds or so

2 bay leaves

1 garlic clove, minced

1 medium onion, peeled and cut in half

1 rib celery, cut into 1” pieces

1 teaspoon whole coriander seeds or 1/2 teaspoon ground (optional but good)

Liquid: enough cold water to cover or 12 oz beer and enough cold water to cover

Boiling potatoes - I used small red potatoes, unpeeled, 1-1/2 pounds

Carrots - 1 pound, peeled and cut into large chunks

Cabbage, cut into eighths

Salt and pepper to taste

To serve with: red wine vinegar and horseradish (optional)


Place corned beef, fat side up, in pressure cooker.

Add bay leaves, garlic, onion, celery and coriander.

Pour enough cold water or combo of water and beer just to barely cover. I used 4 generous cups water.

Place lid on, bring to high pressure and cook 70 minutes or until meat is cooked and registers 150 or a bit higher. Release pressure naturally. Remove and keep warm with some broth.

Place carrots and potatoes in pressure cooker. Nestle cabbage wedges on top.

Bring to high pressure and cook 4-5 minutes or so. Use “quick release” method.

Remove bay. Season to taste.

Slice beef against grain.

Pass red wine vinegar and horseradish!


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