Ingredients
4 cups water1 corned beef brisket with spice packet (2 pounds)1 medium head cabbage, cut into 8 wedges2 large red potatoes, cut into 2-inch chunks1 can (14-1/2 ounces) chicken broth4 large carrots, cut into 2-inch chunks1 medium onion, cut into 2-inch pieces
Preparation
In a 6-qt. electric pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes.
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.
Let pressure release naturally. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion.
