pressure cooked corned beef.

[negolien]

Hey all,

Planning on doing a corned beef in the 15-1 ninja pressure cooker. it's got high and low pressure cooking settings. I want it to be sliceable not shredded I was thinking high for 70 mins any thoughts?

[RobertC]

That seems like an awfully long time, especially if you want to slice it -- unless the thing is thick or oddly-shaped.

I'd think that to be sliceable, around 30ish minutes after the cooker has reached full pressure would be closer.

[negolien]

Yeah I don't know I've never done it before but it's what the recipes all call for most are 70-90 mins. I was hopin someone had already done it lol. I will 100% be posting it so I'll let you know. I'm not gonna do it for a day or two so maybe we'll get more advice.

https://www.food.com/recipe/pressure-cooker-corned-beef-216531

https://homepressurecooking.com/article/how-to-make-corned-beef-brisket-in-the-pressure-cooker/#recipe

https://www.allrecipes.com/recipe/268026/instant-pot-corned-beef/

[Hulagn1971]

After reading, the long cooking time makes sense. Look forward to hearing about how it went!

[negolien]

yeah I got two they were cheap like 4 lbs a piece I froze one. I got the pickling spice from McCormick's too instead of the little packet

[SheilaAnn]

I would go a little shorter cook… yiu can always add another 10 minutes, you can’t take it away.

[negolien]

I was thinking about 70 mins. Not sure on the release maybe 5 min natural then let the rest out.

[Jerod Broussard]

How is sliceable measured? Probe tenderness??

[negolien]

Like all beef I would say mostly yes. I find it easy to do pulled and a lot harder to get slices just right. Especially if it's gonna be in a pressure cooker not on a smoker. I want nice cuts that aren't gonna pull apart like pulled pork. Like a good brisket slice

[hoovarmin]

This is the recipe for pressure cooker corned beef and cabbage from the NYT. It calls for 60 minutes on high pressure, then 15 minutes to allow the pressure to naturally dissipate, then release what's left manually.

I've made this, twice. My only reservation is that the cabbage, carrots, and potatoes are cooked to death this way, and I prefer them to be a bit more firm.

[negolien]

Awesome exactly what I was thinking. I should have gone with my intuition but I was like naw 6 recipes can't be wrong. Well, lol yes, yes they can lol.