Ingredients
1 medium onion, cut into wedges4 large red potatoes1 pound fresh baby carrots3 cups water3 garlic cloves, minced1 bay leaf2 tablespoons sugar2 tablespoons cider vinegar1/2 teaspoon pepper1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half 1 small head cabbage, cut into wedges
Preparation
Place the onion, potatoes and carrots in a 6-qt. electric pressure cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 70 minutes.
When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Discard bay leaf before serving.
