Corned Beef with Vegetables

== Description ==
This simply prepared meal would take over 3 hours without the use of a pressure cooker.
* Contributed by Pressurecookerrecipes Y-Group
* Source: Quick Cuisine Pressure Cooker Cookbook
* 75 Minutes
* Makes 6 servings
== Ingredients ==
* 1 corned beef brisket, about 2½ to 3 pounds, trimmed of excess fat and rinsed
* 4 cups water
* 1 medium onion, peeled, halved and stuck with 4 whole cloves
* 2 ribs celery, cut into thirds
* 4 sprigs parsley
* ½ teaspoon whole black peppercorns
* 2 bay leaves
* 1 medium head green cabbage, cut into 6 wedges and partially cored (leave enough to retain shape)
* 6 small red potatoes
* 6 medium carrots, peeled and cut into thirds
== Directions ==
# Place brisket in a 5-quart or larger pressure cooker.
# Add water and bring to a boil over high heat.
# Skim foam from surface.
# Add onion, celery, parsley, peppercorns and bay leaves.
# Close lid and bring pressure to second red ring over high heat.
# Adjust heat to stabilize pressure at second red ring (15psi).
# Cook for 1 hour.
# Remove from heat and use cold water release method.
# Remove brisket and vegetables.
# Add cabbage, potatoes and carrots to broth.
# Do not fill over ⅔ full.
# If necessary, remove some broth.
# Close lid and bring pressure to second red ring over high heat.
# Adjust heat to stabilize pressure at second red ring (15psi).
# Cook for 5 to 7 minutes.
# Remove from heat and use cold water release method.
# Cut brisket across the grain into thin slices and arrange down the center of a warm platter.
# Using a slotted spoon, remove vegetables from pressure cooker and place around corned beef.
# Spoon a few tablespoons of broth over the corned beef.
# Serve with horseradish or mustard sauce.
Category:Corned beef Recipes
Category:Beef brisket Recipes
Category:Green cabbage Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Onion Recipes
Category:Pressure cooker Recipes
Category:Red-skinned potato Recipes