Category
Main Dishes
Servings
6
Ingredients
- 1 (2-3-pound) corned beef brisket with spice pack
- 1 medium onion, quartered
- 6 stalks celery, including leaves, cut into 2-inch pieces
- 4-5 whole garlic cloves
- 3 bay leaves
- 3 cups water
- ½ teaspoon black peppercorns
- 1½ pounds red or yellow potatoes, cut in half
- 3 carrots, cut into 2-inch pieces, cut on a bias
- 1 small cabbage (1½ pounds), cut into wedges
Directions
- Place corned beef, spice packet contents, onion, celery, garlic, pepper and water into Pressure Cooker.
- Cover with lid and lock in push plate.
- Turn pressure regulator to 2 for high pressure and cook on High (425°F) for 1 hour.
- Once cooking time is complete, release steam by moving pressure regulator to steam release position.
- Unlock push plate.
- Remove corned beef, celery and onions, and place beef in covered dish or wrap in foil to keep warm.
- Discard celery and onions.
- Add potatoes, carrots and cabbage wedges to remaining liquid in Pressure Cooker.
- Replace lid and lock in push plate.
- Turn pressure regulator to 2 and cook on High (425°F) for 15-17 minutes.
- Once cooking time is complete, release steam by moving pressure regulator to steam release position.
- Unlock push plate.
- Add beef back to Pressure Cooker and cook on High (425°F), covered, until beef is brought to temperature.
- Remove vegetables and corned beef from Pressure Cooker and arrange on serving platter.
Recipe Note
- Slice beef against grain.
- For a colorful twist, use red cabbage.
- For step 14, the amount of time depends on if you keep the beef in a warm location. Keeping the beef in foil or covered dish reduces the time of bring the beef up to temperature. It should only take about 5 minutes.
- If your brisket is larger than 3 pounds, cook for 20 minutes per pound.
- Keep beef at a safe temperature of 165°F while you are storing.
