Pressure Cooker Corned Beef

For the corned beef: Buy a prepared corned beef brisket that has the spices included.

Place the corned beef in a large pressure cooker and cover completely with cold water.

Place the bottom portion of the pressure cooker on the stove and bring to a boil.

When your bring the corned beef to a boil, a large amount of foam with form on top of the water. Simply skim the foam off. If you haven’t added the spice packet, add it at this point. If the corned beef already has the spices added, use a small strainer to skim the top off the foam and simply rinse the foam out of the strainer and add the spices back to the corned beef.

Once the foam is removed and the spices added (or returned to the corned beef from the strainer) place the lid on your pressure cooker.

Bring the pressure cooker to pressure and reduce the heat to low.

Maintain the pressure in the pressure cooker and continue cooking the corned beef for about 1 hour. After one hour, depressurize your cooker according to the manufactures directions and check the doneness of your corned beef (it should be fork tender). If needed, adjust cooking times as needed.

Once the meat is cooked, turn off the pressure cooker and remove it from the heat. Allow the pressure to release naturally.

Serve with Klondike Potato Irish Soda Bread, steamed Klondike mini potatoes and cabbage. Enjoy!

For the Klondike mashed potato Irish Soda Bread: Preheat oven to 350 degree’s.

Mash the potatoes in a large mixing bowl or if you’ve already mashed them, simply add them to your mixing bowl.

Add the flour, baking soda and salt.

Add the buttermilk and using a fork, simply pull the mass into a soft dough. Place on a floured work surface and gently knead.

Shape into a round and place onto a parchment lined baking sheet that has been sprayed with vegetable spray. Cut a cross into the top of the bread.

Bake for approximately 45 minutes or until golden brown and the internal temperature reaches at least 200 degree’s Fahrenheit.