Pressure Cooker Recipes
Corned Beef 'n' Cabbage
Equipment
Ingredients
- 4 cups water
- 1 (2 pound) corned beef brisket with spice packet
- 1 medium head cabbage, cut into 8 wedges
- 2 large red potatoes, cut into 2 inch chunks
- 1 (14 1/2 ounce) can chicken broth
- 4 large carrots, cut into 2 inch chunks
- 1 medium onion, cut into 2 inch pieces
Instructions
- In a 6 quart 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 to 25 minutes longer or until vegetables are tender; drain.
- Remove pressure cooker from the heat; allow pressure to drop on its own.
- Remove beef to a serving platter. Discard cooking liquid.
- Serve beef with cabbage, potatoes, carrots and onion.
Attribution
Quick Cooking - January/February 2004