PROGRAM Pressure Cook

PRESSURE High

RELEASE Natural/Quick

3lbs (1.4kg) corned beef brisket, rinsed, trimmed, and patted dry

1 tsp mustard seed

1 tsp dill seed

1 tsp granulated garlic

1 cup water

1 head green cabbage, cored and cut into 6 wedges

4 large carrots, peeled and cut into large chunks

9 small red potatoes (about 12oz), quartered

1. Place the brisket in the inner pot, and add the mustard seed, dill seed, granulated garlic, and water.

2. Cover, lock the lid, and switch the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 1 hour 10 minutes. When the cook time is compete, allow the pressure to release naturally (about 30 minutes).

3. Remove the lid, transfer the brisket to a large plate, and cover with aluminum foil. Remove and discard all but 1 cup of the cooking liquid from the inner pot, and then add the cabbage, carrots, and potatoes.

4. Cover, lock the lid, and switch the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 3 minutes. When the cook time is complete, quick release the pressure.

5. Using a slotted spoon, transfer the vegetables to a serving platter. Transfer the corned beef to a cutting board and cut into thin slices, and then transfer to the serving platter. Serve warm.