Ingredients

The following ingredients have 4 Servings
  • 3 lbs. corned beef brisket  (with spice packet (more if you want leftovers for sandwiches or hash))
  • 1 yellow onion (peeled, halved, and sliced)
  • 2 cloves garlic (roughly chopped)
  • 4 cups water
  • 1 lb. carrots (peeled and cut into 2-3 inches in length)
  • 1.5 lbs. small red potatoes ( halved or quartered, depending on size)
  • 1 large head cabbage (cored and cut into 8-10 wedges)
  • 4 tablespoons butter
  • 1/4 cup fresh parsley (chopped, plus more for garnish)

Instruction

  • Place onions, garlic, corned beef, and water in your pressure cooker. Sprinkle spice packet seasoning on top. Set pressure to manual on high for 70 minutes. Quick release the pressure when it's done and wait for float valve to drop before opening.
  • Meanwhile, prep the vegetables.
  • Remove corned beef to a bowl along with most of the looking liquid. Leave about 2 cups in the pressure cooker.
  • Add the potatoes on one side of the pressure cooker in the rest of the liquid, the carrots on the other. Place the cabbage wedges on top. Set pressure to manual on high for 3 minutes. Quick release the pressure and wait for float valve to drop before opening.
  • Remove the carrots and cabbage.
  • Place potatoes in a bowl and add the butter and parsley, stirring until butter is melted and coats every potato. (see notes)
  • Cut the corned beef against the grain into slices and serve with the vegetables, buttered potatoes, some cooking liquid drizzled on top, and a garnish of fresh parsley.