Description Ingredients: 1 corned beef roast (3-4 lbs) with the delicious L&S spice packet 4 cups beef broth (or water) 1 onion, quartered 3-4 cloves garlic, smashed 1 bay leaf (optional) 1 lb potatoes, halved (optional, for later) 3-4 carrots, cut into chunks (optional, for later) 1 small cabbage, cut into wedges (optional, for later) Instructions: Rinse the corned beef under cold water to remove excess brine and pat it dry. Place the corned beef (fat side up) in the pressure cooker. Add the spice packet, onion, garlic, bay leaf, and beef broth (or water). Close the lid, set the valve to “Sealing,” and cook on High Pressure: 90 minutes for a 3-4 lb roast Natural release for 15-20 minutes, then manually release any remaining pressure. If adding vegetables, remove the corned beef, cover it with foil to keep warm, and add the potatoes, carrots, and cabbage to the broth. Pressure cook vegetables on High Pressure for 4-5 minutes, then quick release. Slice the corned beef against the grain and serve with vegetables. Optional: For extra tenderness, let the meat rest for 10-15 minutes before slicing. Serve with mustard or horseradish sauce for extra flavor! The internal temperature of corned beef should be at least 195–205°F (90–96°C) for the best tenderness. At 145°F (63°C): Safe to eat, but still tough. At 160°F (71°C): USDA recommended minimum for food safety. At 195–205°F (90–96°C): Ideal for fall-apart tender corned beef. Use a meat thermometer inserted into the thickest part of the roast after pressure cooking to check. If it’s not tender enough, you can put it back in the pressure cooker for another 10-15 minutes.
