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corned beef and cabbage on white plates on a wooden table.
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Corned Beef with Cabbage, Potatoes and Split Pea Mash - Pressure Cooker Version
Prep Time
10 mins
Cook Time
1 hr 8 mins
Natural Release
15 mins
Total Time
1 hr 18 mins
 
This recipe for corned beef with cabbage is a version of a New England boiled dinner with the addition of split peas, cooked in a cheesecloth bag in the delicious corned beef broth.
Course: Entrées
Cuisine: Canadian
Keyword: Beef, One Pot Meal, St. Patrick's Day Recipes
Servings: 6
Calories: 647 kcal
Author: Meredith Laurence
Ingredients
  • 1 3- to 3½-pound corned beef brisket
  • 4 cups beef stock
  • 1 onion quartered
  • 3 cloves garlic smashed
  • 2 bay leaves
  • 10 peppercorns
  • 1 cinnamon stick
  • 10 coriander seeds
  • 2 teaspoons brown or yellow mustard seeds
  • 8 allspice berries
  • 6 cloves
  • 1 cup dried yellow split peas
  • cheesecloth or a “pudding bag”
  • 1 small to medium head cabbage cut into 6 wedges
  • 6 large carrots cut into large pieces
  • 6 medium white potatoes halved
  • 2 tablespoons butter
  • salt and freshly ground black pepper
Instructions
  1. Rinse the corned beef brisket and cut it into large chunks – just so they fit into your cooker. Cover with beef stock and add the onion, garlic and spices to the pot. (If your corned beef comes with a seasoning packet, you do have the option of using that instead of the spices listed here.) Lock the lid in place.
  2. Pressure cook on HIGH for 55 minutes.
  3. Let the pressure drop NATURALLY and carefully remove the lid. Transfer the beef to a serving platter and tent with aluminum foil.
  4. Place the dried split peas into a pudding bag, or wrap them in the cheesecloth, tying the cheesecloth loosely so that the peas have room to expand. Push the bag down into the broth. Add the carrots, potatoes and cabbage to the cooker, adding a cup or two of water to make sure everything is submerged. Lock the lid in place.
  5. Pressure cook on HIGH pressure for 8 minutes.
  6. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Remove the vegetables and transfer to a serving platter. Leave the pudding bag in the cooker, lock the lid in place and pressure cook on HIGH for an additional 5 minutes.
  7. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the cooked split peas to a bowl. Remove the cheesecloth and discard. Mash the peas with a wooden spoon, stirring in the butter and season with salt and lots of freshly ground black pepper.
  8. Slice the beef, transfer the slices to a large platter with the vegetables and serve the mashed split peas on the side.
Nutrition Facts
Corned Beef with Cabbage, Potatoes and Split Pea Mash - Pressure Cooker Version
Amount Per Serving
Calories 647 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g45%
Cholesterol 91mg30%
Sodium 2269mg95%
Potassium 2279mg65%
Carbohydrates 61g20%
Fiber 19g76%
Sugar 12g13%
Protein 40g80%
Vitamin A 10505IU210%
Vitamin C 121.6mg147%
Calcium 200mg20%
Iron 11.3mg63%
* Percent Daily Values are based on a 2000 calorie diet.