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Categories:Viewed: 54 - Published at: 5 years ago
Ingredients
- 1 medium onion, cut into wedges
- 4 large red potatoes
- 1 pound fresh baby carrots
- 3 cups water
- 3 garlic cloves, minced
- 1 bay leaf
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon pepper
- 1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
- 1 small head cabbage, cut into wedges
Method
- Place the onion, potatoes and carrots in a 6-qt. electric pressure cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 70 minutes.
- When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Discard bay leaf before serving.
