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Ingredients
3 Pound Corned Beef Brisket, trimmed
1 Cup water
4 Small white turnips, peeled and cut in half
1 Package small carrots, (1 lb)
8 Small red potatoes, halved
1 Large sweet onion, cut in eighths
1 Pound green cabbage, cut in eighths
Sauce
1 Can chicken stock
2 Tablespoons horseradish
2 Tablespoons German Mustard
Instructions
Place the cooking rack on the bottom of the pressure cooker, and add the 1-cup of water. Place the brisket and seasonings that came with the brisket, if available. Close the cover securely. Place the pressure regulator on the vent pipe. COOK 35 MINUTES, at regular pressure with pressure regulator rocking slowly. Run cold water over the cooker to reduce the pressure instantly.
Remove the corned beef onto a platter and discard the liquid in the cooker. Replace the cooking rack and place the turnips, carrots, onion wedges, potatoes, and cabbage. Replace the corned beef on top. Combine the chicken broth, horseradish and mustard, mix well and pour over the vegetables and meat. Cover, place over high heat until the pressure control jiggles. Cook for 8 minutes. Remove from heat, and run cold water over the cooker to finish reducing pressure.
Arrange meat and vegetables on a warm serving platter. Thicken sauce, if desired, by boiling rapidly, uncovered. Season to taste with salt and pepper. Pour sauce over meat and vegetables. Serve additional horseradish and mustard(s) on the side. (I had bought a British Pub mustard which was kind of sweet and sour and served that with the corned beef.)