I've tried many different ways to cook corned beef and this is the ultimate result I've been trying to achieve. There is just enough spice and the broth is delicious over the meat and with the vegetables. The roast will easily cut into slices. We saved some for Reuben sandwiches the next day.
Notes from the Test Kitchen:
The pressure cooker really makes this corned beef tender, juicy, and full of great flavor. The vegetables are cooked to perfection. What is there not to love about this classic dish? It's so good, you'll want to serve it more than just for St. Patrick's Day.
corned beef brisket, flat or pointed cut
low-sodium beef broth added to beer to make 4 cups total liquid
1Put rack in pressure cooker; add beef & juice from package into the cooker.
2Pour beer into large measure cup (over 4 cup). Add beef broth to bring total liquid to 4 cups. You may need to add additional water to bring the liquid up to the top of the roast before you start cooking; add the garlic, bay leaves, spice packet, and pickling spices to the pot.
3Start your cooker at high pressure and set for 90 minutes. (These instructions are for digital or electric pressure cookers only.) Allow pressure to release on its own.
4If the roast is fork tender, remove from pot and cover with aluminum foil.
5At this point add cabbage, potatoes, and carrots. Set cooker for 15 minutes. Let pressure release on its own. If all are tender, serve with roast and juices in the pot.