Category
Main Dishes
Servings
6
Ingredients
-
4c water
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2½-lb point-cut corned beef brisket
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3 garlic cloves, quartered
-
2 bay leaves
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4 carrots, cut into 3-inch pieces
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1 head cabbage, cut into 6 wedges
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6 potatoes, peeled, quartered
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3 turnips, peeled, quartered
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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.
Close lid and lock. Set to "meat/stew" and adjust for 1 hour, 15 minutes.
When done, quick release until all pressure is released.
Open and add vegetables to brisket and cooking liquid, stirring gently.
Close lid and lock. Set to "potatoes" for 6 minutes.
When done, quick release until all pressure is released.
Open. 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).
