A delightful twist on the classic corned beef and cabbage, this recipe incorporates a medley of vegetables for a hearty and flavorful meal.
Pour the water into the pressure cooker.
Using warm water can help speed up the process of reaching pressure.
Place the corned beef brisket into the cooker.
Ensure the brisket is fully submerged in the water for even cooking.
Add the garlic cloves and bay leaves to the cooker.
Crushing the garlic slightly can release more flavor into the cooking liquid.
Secure the lid and bring the cooker to high pressure over high heat.
Listen for the pressure indicator to know when high pressure is reached.
Reduce the heat to maintain pressure and cook for 75 minutes.
Keep an eye on the pressure gauge to ensure consistent cooking.
Release the pressure according to the manufacturer's instructions and remove the lid.
Use a towel to handle the lid as it may be hot.
Add the carrots, cabbage, potatoes, and turnips to the cooker.
Arrange the vegetables around the brisket for even cooking.
Secure the lid again and bring to high pressure over high heat.
Ensure the lid is properly sealed to avoid losing pressure.
Reduce the heat to maintain pressure and cook for 6 minutes.
This short cooking time ensures the vegetables remain tender yet firm.
Release the pressure and remove the lid.
Allow the cooker to cool slightly before handling.
Transfer the corned beef and vegetables to a serving platter and serve.
Slice the corned beef against the grain for tender pieces.
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