Pressure Cooker Ranch Corned Beef and Cabbage

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.

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.

Add the carrots and potatoes into the pot and lay the cabbage on top. Seal lid and cook at high pressure for 5 minutes.

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.

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.