Category
Main Dishes
Servings
6
Ingredients
- 4 c water
- 2½-lb point-cut corned beef brisket
- 3 garlic cloves, quartered
- 2 bay leaves
- 4 carrots, cut into 3-inch pieces
- 1 head cabbage, cut into 6 wedges
- 6 potatoes, peeled, quartered
- 3 turnips, peeled, quartered
- Horseradish sauce (optional)
Directions
- Set to “SEAR” and pour water into pressure cooker. Add brisket.
- Bring water up to a rolling boil. Skim residue from surface.
- Add garlic and bay leaves.
- Place on Duet Pressure Cooker Lid. Press “PRESSURE COOK”. Press “PROG” and use the “START/PAUSE” dial to select “Meat/Poultry” and adjust for 1 hour, 15 min.
- When done, quick release remaining pressure by moving the pressure release valve to the “OPEN” position.
- Carefully remove Pressure Cooker Lid when Duet has finished releasing all pressure. Add vegetables to brisket and cooking liquid, stirring gently.
- Place on Duet Pressure Cooker Lid. Press “PRESSURE” and set to high. Press “TIME” and set for 6 minutes.
- When done, quick release remaining pressure by moving the pressure release valve to the “OPEN” position.
Carefully remove Pressure Cooker Lid when Duet has finished releasing all pressure. Remove corned beef and transfer to a platter or cutting board. Cover loosely with foil. Let rest for 5 minutes.
- Slice across the grain. Serve with horseradish sauce (optional).
