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.

  • Prep time10 min
  • Cook time1 hr 10 min
  • Servings8
Pressure Cooker Ranch Corned Beef and Cabbage
Pressure Cooker Ranch Corned Beef and Cabbage

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.

    Ingredient Tips:

    Corned Beef: Look for a well-trimmed piece of corned beef to ensure the meat stays tender and flavorful. Make sure to rinse the corned beef before cooking to remove excess salt.

    Cabbage: Cut the cabbage into wedges so it holds together better during cooking. This helps it maintain a nice texture while still absorbing the flavors from the ranch seasoning.

    Liquid for Cooking: Be sure to use enough liquid to cover the corned beef and cabbage. You can use water, beef broth, or even a combination of both. For extra flavor, you can also add a splash of beer or cider.


Did you make this recipe?


Keeping Notes? Save 'em here.


Black baseball cap.
Ranch Swag

SHOP RANCH
SWAG ALL
YEAR LONG