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Corned Beef N Cabbage

4 cups water
1 corned beef brisket with spice packet (2 pounds)
1 medium head cabbage, cut into 8 wedges
2 large red potatoes, cut into 2-inch chunks
1 can (14-1/2 ounces) chicken broth
4 large carrots, cut into 2-inch chunks
1 medium onion, cut into 2-inch pieces

In a 6-qt. pressure cooker, combine water and contents of corned beef
seasoning packet; add beef. Close cover securely; place pressure
regulator on vent pipe. Bring cooker to full pressure over high heat.
Reduce heat to medium-high and cook for 45 minutes. (Pressure
regulator should maintain a slow steady rocking motion; adjust heat

Printed from tasteofhome.com Aug 27, 2008

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Corned Beef N Cabbage cont.

if needed.) 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. Remove pressure
cooker from the heat; allow pressure to drop on it's own. Remove beef
to a serving platter. Discard cooking liquid. Serve beef with
cabbage, potatoes, carrots and onion.

Yield: 4-6 servings.