[GloryDayz]

Originally Posted by Baby Lee

Corned beef is made for pressure cooking.

90 minutes high pressure for a 2 1/2 - 3 lb roast.

Just plop it in there with a quart of beef broth and the seasoning packet sprinkled over the top.

Never had anything but fall apart tender.

When we get to around St. Patty's Day, grab up those cheap red potatoes, onions, carrots and cabbage, and when the corned beef is through, take it out, leave the broth, pour in as much veggies as your pot can take and cook for another 3 minutes [measured from when you get pressure built back up].

Made 2-3 a year for a decade easy, here's one from a couple years back [that's fresh horseradish on top of the corned beef].

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