ELECTRIC PRESSURE COOKER CORNED BEEF & VEGETABLES

Electric Pressure Cooker Corned Beef & Vegetables image

Provided by Diana Perry

Categories Beef

Time 1h55m

Number Of Ingredients 11

4 lb corned beef brisket, flat or pointed cut
1 bottle Guinness beer
low-sodium beef broth added to beer to make 4 cups total liquid
1 clove whole garlic
1 pkg seasoning that is in the beef package
1 tsp pickling spices with 1 clove added
3 bay leaves
water as needed to bring liquid to top of beef
1 small head of cabbage, cored & cut into 6 wedges
1 lb carrots, peeled and cut in 1/2
2 lb small red potatoes, peeled if desired

Steps:

1. Put rack in pressure cooker; add beef & juice from package into the cooker.
2. Pour beer into large measure cup (over 4 cup). Add beef broth to bring total liquid to 4 cups. You may need to add additional water to bring the liquid up to the top of the roast before you start cooking; add the garlic, bay leaves, spice packet, and pickling spices to the pot.
3. Start your cooker at high pressure and set for 90 minutes. (These instructions are for digital or electric pressure cookers only.) Allow pressure to release on its own.
4. If the roast is fork tender, remove from pot and cover with aluminum foil.
5. At this point add cabbage, potatoes, and carrots. Set cooker for 15 minutes. Let pressure release on its own. If all are tender, serve with roast and juices in the pot.