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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.

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Pressure Cooker Corned Beef with Creamy Horseradish Sauce found on KalynsKitchen.com

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.

Pressure Cooker Corned Beef with Creamy Horseradish Sauce found on KalynsKitchen.com

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.

Pressure Cooker Corned Beef with Creamy Horseradish Sauce found on KalynsKitchen.com

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.

Pressure Cooker Corned Beef with Creamy Horseradish Sauce found on KalynsKitchen.com

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!

Pressure Cooker Corned Beef with Creamy Horseradish Sauce found on KalynsKitchen.com

Love Your Instant Pot?

Check out my growing collection of Pressure Cooker or Instant Pot Recipes! You can find more Instant Pot Recipes on my other site, Slow Cooker or Pressure Cooker.

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!

Ingredients:

  • 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

Directions:

  1. Remove the corned beef from the package and rinse well with cold water, until all the accumulated gel is removed.
  2. 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.
  3. 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.)
  4. Pour over the chicken broth, with a little additional water if needed to barely cover the corned beef with water.
  5. 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.)
  6. After 90 minutes, use the natural release method to reduce the pressure.
  7. 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.)
  8. Slice meat or just let it shred apart with the grain like I did and serve hot, with Creamy Horseradish Sauce.

Horseradish Sauce Instructions:

  1. 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.)

Notes:

Equipment: 
I used my beloved Cuisinart Electric Pressure Cooker, but you can easily make this in the Instant Pot or a stovetop pressure cooker as well.

Recipe slightly adapted from Pressure Cooker Perfection by America’s Test Kitchen and recipes from two of my favorite blogging friends.

All images and text ©

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.

Find More Recipes Like This One:
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Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pressure Cooker Corned Beef with Creamy Horseradish Sauce found on KalynsKitchen.com

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22 comments on “Pressure Cooker Corned Beef with Creamy Horseradish Sauce”

  1. This looks really good. The sauce especially sounds phenomenal.

  2. Love the idea of making corned beef sandwiches. Your corned beef looks delicious.

  3. The pressure cooker is the only way I cook corned beef now. I love how easy it is, but mostly I love the texture of the meat when it's cooked that way. Perfect for sandwiches.

  4. Believe it or not, I've never cooked corned beef. I've always been curious about it and your recipe looks like one I should try. I love cooking in the pressure cooker and this recipe looks foolproof. Love horseradish, so I'm sure I'd love this! Great post, Kalyn!

    Bill @ http://www.southernboydishes.com

  5. Hi Kalyn-this was my first time cooking corned beef in the pressure cooker-it turned out AMAZING. I found you on Barbara's Pressure Cooking Today blog-so glad I did…I made a version of your horseradish sauce to go alongside the tender, juicy meat. I used plain low fat Greek yogurt in place of the sour cream and added a touch of Dijon mustard. I didn't have creamy horseradish so I cut back the amount and used prepared horseradish and mayonnaise….DEEELICIOUS! Thanks SO much for sharing your recipe. I've never had a side sauce with corned beef but that's changed now….I'll definitely be serving this wonderful sauce every time I have our "New England Boiled Dinner".

    Thank you so much!

  6. Followed the recipe fairly faithfully with a new Instant Pot Duo 6 Quart and a 3 lb corned beef roast. First time I tried a pressure cooker. I selected the "meat/stew" option instead of programming in a time. When the PC came back and told me it would be done in 38 minutes. Sure enough, after the gentle release of pressure over ten minutes the beef was fork tender. Everything turned out great.

  7. After seeing your Instant Pot recipes, especially for my favorite meal, corned beef, I NEED ONE!

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  13. Your recipe calls for slicing against the grain but your picture shows the corned beef sliced with the grain. Slicing with the grain will yield a stringy, tougher product. Your pictures should be changed.

    • My corned beef was definitely not tough or stringy. In fact, it was so tender that it kind of came apart with the grain without slicing. Obviously you can slice your own corned beef any way you prefer. I’ll change my instructions to reflect that. I should have updated that when I re-did the photos.

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