Corned Beef 'n' Cabbage 4 cups water 1 (2 pound) corned beef brisket with spice packet 1 medium head cabbage, cut into 8 wedges 2 large red potatoes, cut into 2-inch chunks 1 (14 1/2 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 20-25 minutes longer or until vegetables are tender; drain. Remove pressure cooker from the heat; allow pressure to drop on its own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion. Source: Quick Cooking - January/February 2004