Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 1 corned beef brisket with spice packet (2 pounds)

  3. 1 medium head cabbage, cut into 8 wedges

  4. 2 large red potatoes, cut into 2-inch chunks

  5. 1 can (14-1/2 ounces) chicken broth

  6. 4 large carrots, cut into 2-inch chunks

  7. 1 medium onion, cut into 2-inch pieces

Instructions Jump to Ingredients ↑

  1. In a 6-qt. pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain. Remove pressure cooker from the heat; allow pressure to drop on it's own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion. Yield: 4-6 servings.


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