Pressure Cooker Corned Beef with Creamy Horseradish Sauce
Use the pressure cooker to cook your corned beef for St. Patrick’s Day! This tasty Pressure Cooker Corned Beef and the Creamy Horseradish Sauce are low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.
St. Patrick’s Day is only four days away and I want to share this recipe for Pressure Cooker Corned Beef with Creamy Horseradish Sauce for anyone who might want to try it for the big corned-beef eating day. Corned beef is something I don’t eat often, but this year I’m cooking Irish Food in memory of my dad and to coincide with visits by a few family members who’ll be staying at my house next week for the wedding of our niece Livi. (And how can that cute teenager already be grown up enough to get married?)
I’ve cooked corned beef in the slow cooker many times, but using the pressure cooker for the corned beef produced the most tender corned beef I’ve ever made and the quick cooking time will make St. Patrick’s Day dinner even easier! If you haven’t tried pressure cooker or Instant Pot corned beef, I bet you’re going to love it!
Actually cooking corned beef in the pressure cooker is so foolproof and easy that you barely need a recipe, although when I checked a few sources online I did find variations in the suggested cooking time. But when two of my favorite blogging friends and Pressure Cooker Perfection by America’s Test Kitchen all recommended 90 minutes cooking time, that’s what I went with. Then I got distracted and didn’t hear the pressure cooker beep, so mine got a few extra minutes before I released the pressure.
Luckily I wanted extra-tender corned beef that would shred apart for Leftover Corned Beef Low-Carb Reuben Bake, but for sliced corned beef to enjoy with Creamy Horseradish Sauce, the 90 minutes cooking time should be perfect.
If you can get flat cut corned beef it will be easier to slice. Most of the time one side will have quite a thick layer of fat. I cut off most of that, and the fat that was left scraped off easily once the meat was cooked.
You can use the spice packet that comes with the meat if you prefer, but I used just bay leaves, peppercorns, dried thyme, and an onion to flavor the meat and two cans of low-sodium chicken broth plus a little water for the liquid. Cook 90 minutes at high pressure, then use the natural release method.
While the corned beef cooks, mix together sour cream and mayo and stir in cream style horseradish to taste to make a spicy sauce. Enjoy!
Love Your Instant Pot?
More Tasty Ideas with Corned Beef:
The BEST Slow Cooker Corned Beef Recipes ~ Slow Cooker or Pressure Cooker
The BEST Instant Pot Corned Beef ~ Slow Cooker or Pressure Cooker
Slow Cooker Corned Beef with Veggie and Horseradish Sauce ~ Kalyn’s Kitchen
Pressure Cooker Corned Beef and Cabbage ~ Pressure Cooking Today
Corned Beef and Cabbage Stew ~ Barefeet in the Kitchen
Corned Beef with Tangy Mustard-Horseradish Sauce (pressure cooker, slow cooker, or stovetop) ~ The Perfect Pantry
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Pressure Cooker Corned Beef with Creamy Horseradish Sauce
Use the pressure cooker to cook your corned beef for St. Patrick’s Day!
- 3-4 pound flat cut corned beef
- 3-4 large bay leaves
- 6-8 whole peppercorns
- 1 tsp. dried thyme
(You can use the packet of seasonings that come with the corned beef in place of the bay leaves, peppercorns, and thyme if you prefer)
- 1 onion, cut into quarters
- 2 cans (14 oz. each) low-sodium chicken broth
- water, as needed to cover the corned beef
Creamy Horseradish Sauce Ingredients:
- 1/3 cup sour cream (I use full-fat sour cream for a sauce like this, but you can use light if you prefer)
- 1/3 cup mayo (I use full-fat mayo for a sauce like this, but you can use light if you prefer)
- 2-3 T cream-style horseradish, or more to taste
- Remove the corned beef from the package and rinse well with cold water, until all the accumulated gel is removed.
- Most corned beef will have a thick layer of fat on one side; trim off most of that fat and then put the beef in the pressure cooker, fat side facing up.
- Add the bay leaves, peppercorns, dried thyme, and onion pieces to the pressure cooker. (Or use the spice packet in place of the bay leaves, peppercorns, and thyme if you prefer.)
- Pour over the chicken broth, with a little additional water if needed to barely cover the corned beef with water.
- Set the electric pressure cooker for 90 minutes at high pressure. (For stove-top pressure cooker, bring to high pressure, then reduce heat as low as possible and still maintain high pressure and cook 90 minutes.)
- After 90 minutes, use the natural release method to reduce the pressure.
- Remove corned beef to a cutting board and let it rest for a few minutes before cutting. (If you’re going to cook vegetables in the pressure cooker to go with the meat, cover with foil to keep warm.)
- Slice meat or just let it shred apart with the grain like I did and serve hot, with Creamy Horseradish Sauce.
Horseradish Sauce Instructions:
- Mix together the sour cream and mayo, then stir in cream-style horseradish to taste. (Some horseradish is much spicier than others, so I’d start by stirring in a small amount of horseradish and tasting the sauce, then adding more until it’s as spicy as you like it.)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The South Beach Diet doesn’t recommend corned beef because of the amount of fat, and I don’t eat a lot of processed meats, so this is a once-a-year treat for me, but if you’re doing Phase One and it happens to be St. Patrick’s Day I would certainly have some. And corned beef is definitely a low-glycemic and low-carb dish, and for a low-carb or Keto meal this would be delicious with Roasted Cabbage with Lemon and Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese.
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