Rinse corned beef brisket in water and place on rack in pressure cooker. Sprinkle spice packet over meat. Pour 1 to 2 cups water over meat. Cover cooker and bring to a boil. Allow cooker to vent steam for 2-3 minutes, place petcock on top and bring to 10 lbs. pressure. Cook about 1 hour and 10 minutes, gradually reducing heat during the first few minutes while maintaining pressure. Finish cooking on medium-low to low heat. Remove from heat. Cool pan quickly by running cold water over the lid, remove petcock, exhaust steam and open cooker. Test for tenderness. Depending on size and cut of brisket, you may need to cook longer. If so, return to 10 lbs. pressure and cook for 10-20 minutes longer, or until tender. Note: Point cuts take longer to cook than flat cuts. When done, discard spices, scrape off all fat and slice meat.
For New England Boiled Dinner, remove meat from liquid and add chunks of carrots, potatoes, onions and celery (plus cabbage, if desired) to pot likker. Start the carrots first since they take longest to cook. Cook just until veggies are tender. Not necessary to cook under pressure.
This message has been edited by MaxineS on Jul 3, 2010 9:42 PM