THEBLONDCOOK.COM
With a little help from your pressure cooker, tender and juicy seasoned corned beef with cabbage, potatoes, and carrots is so easy to prepare!
This is easily a 100% WINNER… The beef broth and stout really help the veggies. Just went back to the grocery and bought two more corned beef briskets to have over this next month. ~ Leon
Corned beef brisket Spices Guinness Stout Beef Broth Garlic cloves Bay leaves Baby red potatoes Baby carrots Cabbage Onion
Season the top of the brisket (fat side up) with black pepper.
Place the roasting rack trivet in the inner pot. Pour in Guinness and beef broth, then add the contents of the spice packet, garlic cloves and bay leaves.
Place the seasoned brisket on top of the trivet rack. Cook on high pressure for 95 minutes, then do a 15-minute NPR (natural pressure release).
Transfer the brisket to a platter and set aside. Add the vegetables to the liquid in the pot and cook on high pressure for 4 minutes. Quick release the pressure.
Transfer the vegetables to the platter with the brisket. Thinly slice the brisket and ladle broth over the beef and vegetables.