Corned Beef and Cabbage

3-4 pounds corned beef, rinsed

½ teaspoon coarsely ground black pepper

5 whole allspice berries, coarsely ground (or crushed)

1 teaspoon yellow mustard seeds

¼ teaspoon ground ginger

1 bay leaf

2 celery stalks, cut into 2-inch pieces

1 carrot, peeled and halved

1 small onion, halved

Water

2 cups baby carrots

2 pounds baby potatoes

1 small head cabbage, cored and quartered

Horseradish, for serving, optional

Whole-grain mustard, for serving, optional

Chopped parsley, for garnish

Per serving (based on 12 servings): Calories 323 (30% from fat) | carb. 23g | pro. 36g | fat 11g | sat. fat 4g | chol. 100mg | sod. 1278mg | calc. 53mg | fiber 4g

1. Put the first 9 ingredients (through the onion), into the Cuisinart® Pressure Cooker. Add water until it covers roughly ²⁄ ³ of the corned beef. Secure the lid and select High pressure. Put over high heat until it reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 1 hour 30 minutes.
2. When time expires, remove pressure cooker from heat and release pressure by selecting quick pressure release. When the red safety valve drops, remove lid and add the baby carrots, potatoes and cabbage. Secure the lid and select High pressure again, and time for 5 minutes. Once time expires, remove pressure cooker from heat.
3. When ready to serve, transfer the vegetables to a serving plate and the corned beef to a cutting board. Thinly slice the corned beef, against the grain. If desired, serve with horseradish or whole-grain mustard. Garnish with chopped parsley.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.