Scale
Ingredients
- 2–3 lb corned beef brisket WITH spice packet
- 1 small to medium head cabbage, chopped
- 1 small onion, chopped
- 1 cup carrots, chopped (optional)
- 3 garlic cloves, mashed
- 4–6 cups water
Instructions
Option 1:
- Add trivet or wire rack to pressure cooker and place corned beef brisket on top, fat side UP.
- Add enough water to cover the corned beef. Approximately 6 cups.
- Add spice packet, garlic, and onion on top of corned beef. Close and seal vent. Select manual setting and set time for 65 minutes. Natural release pressure 10 minutes, then quick release remaining pressure.
- Remove corned beef and add cabbage and carrots on top. Add lid, close and seal vent. Select manual setting and set time for 3 minutes. Quick release pressure and serve.
Option 2 (lazy way):
- Place the brisket directly in the bottom of the pressure cooker, fat side UP. Add enough water to cover the corned beef, approximately 4 cups.
- Add spice packet, garlic, and onion on top of corned beef. Close and seal vent. Select manual setting and set time for 65 minutes. Quick release pressure.
- Open pressure cooker and add cabbage and carrots on top of corned beef. Close and seal vent. Select manual setting and set time for 3 minutes. Quick release pressure and serve.