Corned Beef and Cabbage II

This is so easy and so delicious. It's especially good served with a salad of peaches and cottage cheese.


4 to 6 servings


4 cups water
1 corned beef brisket with spice packet (2 pounds)
1 medium head cabbage, cut into 8 wedges
2 large red potatoes, cut into 2-inch chunks
1 (14.5 ounce) can chicken broth
4 large carrots, cut into 2-inch chunks
1 medium onion, cut into 2-inch pieces


In a 6-quart pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)

Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20 to 25 minutes longer or until vegetables are tender; drain.

Remove pressure cooker from the heat; allow pressure to drop on it's own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion.

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