How to Cook Salt Beef in a Pressure Cooker for Tender, Flavorful Results

Salt beef, also known as corned beef, becomes meltingly tender and full of flavor when cooked in a pressure cooker. With just a couple hours of cook time, you can enjoy classic dishes like corned beef and cabbage in a fraction of the usual time. Here is a complete guide on how to cook salt beef in a pressure cooker

What is Salt Beef?

Salt beef refers to a cut of beef, usually brisket or round, that has been cured in a brine solution This curing process both preserves the meat and infuses it with a distinctive seasoned flavor The term “corned” comes from the coarse salt kernels historically used in the curing process.

Salt beef imparts a wonderful savory, salty taste when cooked. It also has a unique tender yet toothsome texture. Popular salt beef dishes include corned beef and cabbage, New England boiled dinner, and salt beef sandwiches like the Reuben.

Benefits of Using a Pressure Cooker

Cooking salt beef in a pressure cooker offers several advantages

• Speeds up cook time – Pressure cooking reduces cook time to 1-2 hours versus 4+ hours using conventional braising.

• Intensifies flavor – The pressurized environment infuses the meat with more spice flavor from the brine.

• Retains moisture – Less time cooking means less moisture loss resulting in a more succulent, juicy meat.

• Easy clean up – Cooks in one pot instead of needing to monitor on the stovetop.

So using a pressure cooker results in tender, juicy salt beef with excellent spice flavor in much less time.

Choosing the Right Cut of Salt Beef

The best cuts of beef to use for salt beef in a pressure cooker include:

• Brisket – Well-marbled brisket becomes fall apart tender. Often sold pre-brined as corned beef brisket.

• Round – Very lean so can become a little dry if overcooked. requires less cook time.

• Chuck roast – Should be well marbled for best results. Needs longer cook time than brisket.

• Short ribs – On the bone adds moisture and flavor during cooking.

Opt for brisket or chuck roast for best results. Trim off any hardened fat before cooking.

Ingredients Needed

To cook salt beef in the pressure cooker you will need:

• 2-3 lbs salt beef brisket or chuck roast
• 1 onion, quartered
• 4 cloves garlic
• Bay leaves
• Whole black peppercorns
• Chopped celery (optional)
• Water or broth to cover
• Spice packet if using pre-brined corned beef

Use broth or cider for added flavor. The spice packet from store-bought corned beef also adds excellent seasoning.

Step-by-Step Guide

Follow these simple steps for tender pressure cooked salt beef:

1. Add aromatics – Place onion, garlic, celery, bay leaves and peppercorns in pot.

2. Add beef – Place salt beef on top of aromatics.

3. Pour in liquid – Add enough water, broth or cider to just cover meat.

4. Add seasonings – Pour in spice packet if using corned beef. Add any other desired herbs or spices.

5. Pressure cook – Lock lid and cook at high pressure for 55-70 minutes depending on cut. Use natural release.

6. Rest – Once pressure releases, remove beef and rest 15 minutes before slicing.

7. Make gravy – Simmer cooking liquid until reduced to thicken.

And your tender pressure cooked salt beef is ready enjoy!

Cook Times for Different Cuts

To ensure properly cooked, tender meat, follow these pressure cook times:

• Corned beef brisket (3 lbs) – 55 minutes
• Beef chuck roast (3 lbs) – 60-70 minutes
• Beef round roast (2.5 lbs) – 45-50 minutes
• Short ribs (2 lbs) – 25 minutes

Always allow for a natural release of pressure. The longer cook times result in incredibly fork-tender beef.

Serving Suggestions

Salt beef cooked in the pressure cooker pairs perfectly with these sides:

• Braised cabbage wedges
• Buttered potatoes
• Carrots and parsnips
• Fresh bread or rolls
• Mustard and horseradish
• Pickles and olives

To make corned beef and cabbage, add halved cabbage wedges on top of the roast during last 5 minutes of cook time. Delicious!

Helpful Tips

• Use a fat separator to remove excess fat from the cooking liquid before making gravy.

• Slice beef across the grain for maximum tenderness.

• Add a teaspoon of baking soda to help break down connective tissue.

• For added moisture and fat, cook with a mirepoix of carrot, celery and onion.

• Let the pressure release naturally to prevent overcooking.

With its concentrated spice flavor and luscious texture, salt beef cooked in the pressure cooker makes for comfort food at its best. Follow this guide for amazing homemade corned beef and your other favorite salt beef dishes.

Frequently Asked Questions

What’s the difference between corned beef and salt beef?

Salt beef is the cured uncooked meat while corned beef is the cooked salt beef, often sold pre-brined and ready to cook. Salt beef becomes corned beef after cooking.

Do you need to soak salt beef before cooking?

Pre-soaking is not necessary as the moisture in the pot and pressure cooking help desalinate the meat. Simply rinse off excess surface salt before cooking.

Is it better to cook salt beef on high or low pressure?

Always use high pressure when pressure cooking salt beef. Low pressure won’t generate enough heat to properly tenderize and cook the meat through.

Can you freeze leftover pressure cooked corned beef?

Yes, cooked corned beef freezes well for up to 3 months. Let cool fully then wrap tightly in plastic wrap and foil before freezing.

What liquid is best to use when pressure cooking salt beef?

Water, broth and cider all work well. Broth and cider add extra flavor. Herbs and aromatics also infuse the cooking liquid with taste.

Cooking salt beef in the pressure cooker is by far the fastest and most foolproof method. In no time at all, you will be enjoying incredibly tender and flavorful corned beef and other salt beef creations. Give it a try!