Corned Beef with Vegetables

Description
This simply prepared meal would take over 3 hours without the use of a pressure cooker.
 * Contributed by Pressurecookerrecipes Y-Group
 * Source: Quick Cuisine Pressure Cooker Cookbook
 * 75 Minutes
 * Makes 6 servings

Ingredients

 * 1 corned beef brisket, about 2½ to 3 pounds, trimmed of excess fat and rinsed
 * 4 cups water
 * 1 medium onion, peeled, halved and stuck with 4 whole cloves
 * 2 ribs celery, cut into thirds
 * 4 sprigs parsley
 * ½ teaspoon whole black peppercorns
 * 2 bay leaves
 * 1 medium head green cabbage, cut into 6 wedges and partially cored (leave enough to retain shape)
 * 6 small red potatoes
 * 6 medium carrots, peeled and cut into thirds

Directions

 * 1) Place brisket in a 5-quart or larger pressure cooker.
 * 2) Add water and bring to a boil over high heat.
 * 3) Skim foam from surface.
 * 4) Add onion, celery, parsley, peppercorns and bay leaves.
 * 5) Close lid and bring pressure to second red ring over high heat.
 * 6) Adjust heat to stabilize pressure at second red ring (15psi).
 * 7) Cook for 1 hour.
 * 8) Remove from heat and use cold water release method.
 * 9) Remove brisket and vegetables.
 * 10) Add cabbage, potatoes and carrots to broth.
 * 11) Do not fill over ⅔ full.
 * 12) If necessary, remove some broth.
 * 13) Close lid and bring pressure to second red ring over high heat.
 * 14) Adjust heat to stabilize pressure at second red ring (15psi).
 * 15) Cook for 5 to 7 minutes.
 * 16) Remove from heat and use cold water release method.
 * 17) Cut brisket across the grain into thin slices and arrange down the center of a warm platter.
 * 18) Using a slotted spoon, remove vegetables from pressure cooker and place around corned beef.
 * 19) Spoon a few tablespoons of broth over the corned beef.
 * 20) Serve with horseradish or mustard sauce.