Pressure-Cooker Corned Beef

Ingredients

• 1 corned beef brisket, about 3 lb, with seasoning packet
• 1 1/2 cups water, beef broth, or beer
• Optional: 3 garlic cloves, 1 small onion quartered, 1 bay leaf

Instructions

1. Rinse lightly, if desired. Rinse the brisket briefly under cool water to remove excess surface brine. Pat dry.
2. Load the cooker. Put the trivet in the pot. Add the liquid and optional aromatics. Set the corned beef on the trivet, fat side up, and sprinkle over the seasoning packet.
3. Pressure cook. Lock the lid and cook on HIGH pressure for 80 minutes. For firmer slices, use 75 minutes. For very soft, pull-apart meat, use 90 minutes.
4. Release naturally. Let pressure fall naturally for 15-20 minutes, then carefully release any remaining pressure.
5. Rest and slice. Rest the meat for 10 minutes. Slice thinly across the grain. Vegetables Remove the cooked corned beef and keep it loosely covered. Add potatoes and carrots to the cooking liquid and pressure cook on HIGH for 4 minutes. Add cabbage wedges and cook 2-3 minutes more, or cook all vegetables together for 4-5 minutes if you prefer softer cabbage.