Reviewed on Jan. 13, 2013 by bobcatsteph3
Perhaps in 2013 people could NOT give bad reviews when they haven't made the recipe? Pressure cookers are awesome, my electric Cuisinart amazes me every week with the delicious food I turn out, my slow cooker stays in the cabinet!
With regards to this recipe, a natural release between 10-15 minutes works great. I must disagree about cooking the vegetables separate. Either cook the brisket 6 minutes shorter then add the vegetables. Or, my preferred way since the meat usually takes a lot of space, cook the brisket all the way, remove it, cover with 1 cup broth, keep warm in a 200-degree oven. Then, make use of the delicious broth you've just made by adding the carrots, potatoes, and cabbage, and putting those in the pressure cooker for 6 minutes, use a quick release. Enjoy!