Servings: 4 to 6

Save: subheading: Save:
2 pounds (996g) corned beef, 1.5 inches in thickness (SK 3-17-18: 2.1 lb, Raley’s) 2 pounds (996g) corned beef, 1.5 inches in thickness (SK 3 to 17-18: 2.1 lb, Raley’s)
4 cups (1L) cold water (SK 3-17-18: 32 oz unsalted beef broth) 4 cups (1L) cold water (SK 3 to 17-18: 32 oz unsalted beef broth)
1 medium (200g) onion, quartered 1 medium (200g) onion, quartered
4 (13g) garlic cloves, crushed (SK 3-17-18: I used about 5, of course LOL) 4 (13g) garlic cloves, crushed (SK 3 to 17-18: I used about 5, of course LOL)
Pickling Spices Seasoning (SK 3-17-18: the spices are excellent): subheading: Pickling Spices Seasoning (SK 3 to 17-18: the spices are excellent):
1 teaspoon yellow mustard seeds 1 teaspoon yellow mustard seeds
1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
1 teaspoon coriander seeds 1 teaspoon coriander seeds
1/2 teaspoon whole allspice ½ teaspoon whole allspice
3 whole cloves 3 whole cloves
3 bay leaves 3 bay leaves
Optional: 1/2 teaspoon ground ginger Optional: ½ teaspoon ground ginger
* Note: if your corned beef came with a seasoning packet, you can use that instead of our pickling spices seasoning if you like. note: Note: if your corned beef came with a seasoning packet, you can use that instead of our pickling spices seasoning if you like.
Vegetables: subheading: Vegetables:
6 (370g) carrots, peeled, cut to 2.5 inches in length (SK 3-17-18: 4 large) 6 (370g) carrots, peeled, cut to 2.5 inches in length (SK 3 to 17-18: 4 large)
4 (570g) red potatoes, quartered (SK 3-17-18: 3 large, cut into 8ths) 4 (570g) red potatoes, quartered (SK 3 to 17-18: 3 large, cut into 8ths)
1 (1300g) cabbage, cut into 8 wedges (SK 3-17-18: about 2/3 medium size, cut into 4-5 wedges) 1 (1300g) cabbage, cut into 8 wedges (SK 3 to 17-18: about ⅔ medium size, cut into 4 to 5 wedges)

Rinse Corned Beef: Rinse corned beef under cold tap water. Rinse well and pat dry with paper towel.
Pressure Cook Corned Beef: subheading: Pressure Cook Corned Beef:
Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water into the pressure cooker. (SK 3 to 17-18: put goodies into steamer basket, as it’s so easy to lift everything out when done. Works great!!!)
Close lid and pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes). If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
Prepare Vegetables: subheading: Prepare Vegetables:
While the pressure cooker is natural releasing, prepare the vegetables as described.
Pressure Cook Vegetables: subheading: Pressure Cook Vegetables:
Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl. (SK 3 to 17-18: I didn’t remove any of the broth ... left it in for the veggies)
There should be about 1.5 to 2 cups of liquid left in the pressure cooker. Add quartered red potatoes, carrots, and cabbage wedges (cabbage in top) in the pressure cooker. (SK 3 to 17-18: put goodies into steamer basket, as it’s so easy to lift everything out when done. Works great!!!)
Close lid and pressure cook at High Pressure for 2 to 3 minutes + Quick Release. Open the lid carefully. (SK 3 to 17-18: 2 minutes, QR = perfect)
Cut & Serve: subheading: Cut & Serve:
On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots.

From Heidi 3-15-2020: “So I used beef broth, put the spices from the package in, also added ground mustard, bay leaf and celery seed. Oh, and garlic. Cooked for 90 minutes, NR. Took out the corned beef, added the veggies and cooked for 3 minutes, QR.“  From Heidi 3 to 15-2020: “So I used beef broth, put the spices from the package in, also added ground mustard, bay leaf and celery seed. Oh, and garlic. Cooked for 90 minutes, NR. Took out the corned beef, added the veggies and cooked for 3 minutes, QR.“
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Corned Beef Cooking Time: If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 - 6 minutes High Pressure Cooking Time for every additional ½ inch.  Corned Beef Cooking Time: If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 to 6 minutes High Pressure Cooking Time for every additional ½ inch.
Corned Beef Natural Pressure Release Time: If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position.  Corned Beef Natural Pressure Release Time: If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position.
Vegetables Pressure Cooking Time: the optimal pressure cooking time will depend on the size of your cabbage. The going up to pressure time may differ, so keep this in mind & adjust accordingly to avoid overcooking.  Vegetables Pressure Cooking Time: the optimal pressure cooking time will depend on the size of your cabbage. The going up to pressure time may differ, so keep this in mind & adjust accordingly to avoid overcooking.