Corned Beef and Cabbage Quesadilla


  • 3 lb. corned beef, with seasoning packet ‎
  • 2 22 fl oz. Guinness stout beers ‎
  • 1 cup water ‎
  • ½ green cabbage, cut into wedges ‎
  • 14 6-inch flour tortillas ‎
  • 2 cups extra sharp white cheddar, shredded ‎
  • Arrange the wedges of green cabbage along the bottom of the inner pot. Place the corned beef on top, and sprinkle the seasoning in the corned beef packet.
  • Pour two bottles of Guiness beer and 1 cup of water over the top.
  • Secure the lid. Pressure cook on HIGH for 90 minutes. Allow the pot to naturally release for 25 minutes, then flip the valve and release any remaining pressure.
  • Transfer the cooked beef and cabbage to a large mixing bowl, and easily shred the beef with two forks. Discard any remaining liquid, and clean the inner pot.
  • Remove the pressure-cooking lid and add the trivet to the cleaned inner pot. Place one 6-inch tortilla on the trivet. Sprinkle a few tablespoons of shredded cheddar cheese, then add a scoop of the corned beef and cabbage. Finish by adding a few tablespoons of shredded cheddar cheese, making sure the tortilla is evenly covered. Add a final tortilla on top, and gently press down.
  • Air fry at 400˚F / 205˚C for 3-5 minutes. After 60 seconds, open the pot and press down the tortilla to ensure the top has stuck to the cheese. After another two minutes, carefully flip the tortilla over for evening browning. Remove once golden brown. Repeat with remaining tortillas as necessary until all the corned beef and cabbage has been used. Cut into wedges and serve warm!
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