Ingredients
- 1 (3 pound) corned beef brisket with spice packet
- 1 tablespoon brown sugar
- water
- 2 teaspoons pickling spice
- 2 teaspoons garlic powder
Why This Dish Is Hard To Resist
Helpful Tips For Cooking
- Keep the brisket submerged in liquid during cooking to ensure even tenderness.
- Let the meat rest for 10 minutes after cooking to lock in juices.
Step 1
Dissolv some brown sugar in enough water to fully cover the corned beef in a large container with a lid. Take the corned beef out of its packaging and give it a good rinse to wash off any curing residue. Submerge it in the sweetened water, add more if needed, and let it soak for at least 8 hours or overnight.
Step 2
When you're ready to cook, pour 1 1/2 cups of water into your pressure cooker along with the spice packet that came with the beef and a spoonful of pickling spice. Set a rack inside the pot to keep the meat above the liquid.
Step 3
Take the beef out of the soaking water and sprinkle both sides with garlic powder. Place it fat side up on the rack—if it’s too big, cut it in half so it fits comfortably. Seal the lid and set your pressure cooker to high pressure for 50 minutes. It will take about 10 to 15 minutes to build pressure before the timer starts.
Step 4
Once the cooking time is up, let the pressure release naturally for about 10 minutes. Carefully remove the beef and transfer it to a cutting board. Wrap it loosely in foil and let it rest for a few minutes before slicing and serving.
