Pressure Cooker Ranch Corned Beef and Cabbage
Belly-warming comfort meets savory ranch flavor. This pressure cooker classic combines fall-apart tender corned beef with hearty cabbage, carrots and potatoes, all simmered in a pot of Ranch deliciousness.
Ingredients(7)
corned beef with spice packet
1 (3–4 lb)
large onion, quartered
1
1 (1 oz.) packet
chicken broth
4 cups
carrots, peeled and cut into 2 inch lengths (or a 1 pound bag of baby carrots or small carrots)
1 lb
small green cabbage, cut into 8 wedges
1
small red potatoes
1 ½ lb
For safe meat preparation, reference the USDA website.
Steps(5)
- 1
Remove corned beef from package, rinse well, and cut crosswise into 3-4 equal pieces. Place into the pressure cooker with the onion; then sprinkle with spice packet and Hidden Valley™ Ranch Seasoning, Dressing & Recipe Mix, and pour in broth to cover.
- 2
Seal the lid and cook at high pressure for 60 minutes. Quick release the pressure; then carefully remove the lid. If corned beef can be easily poked with a fork, it is ready; if not, cook for another 10 minutes at high pressure.
- 3
Add the carrots and potatoes into the pot and lay the cabbage on top. Seal lid and cook at high pressure for 5 minutes.
- 4
Quick release the pressure. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beef to a carving board.
- 5
Pour the broth into a separate container. Slice the corned beef against the grain and place on the platter with the vegetables. Use a baster to get the non-fatty part of the broth and squeeze over the corned beef and vegetables. Serve hot.
Have You Tried These Yet?
Ranch Swag
- Save
- Buy
- Share
- Text