St. Patrick's Day Special

Heard of the blue plate special? Well, this meal is the St. Patrick's Day special. And we have it every year in Chicago 'cause we spend every St. Patrick's Day there, marching in the parade and enjoying the great food and festivities!

Serves: 4

Cooking Time: 1 hr 5 min

Ingredients

• 1 (3-pound) uncooked corned beef with pickling spices and juice
• 2 1/2 cups water, divided
• 1 large head cabbage, quartered
• 4 large carrots, cut into 3-inch chunks
• 6 potatoes, peeled and cut in half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place corned beef with pickling spices and 2 cups water in a 6-quart pressure cooker. Lock lid in place and bring to full pressure over high heat. When pressure regulator begins to rock, reduce heat to medium and cook 60 minutes. Cool cooker at once by placing under cold running water until steam no longer escapes from vent pipe and pressure is completely reduced.
    
2. Remove lid; place corned beef on a serving platter and cover to keep warm.
    
3. Add remaining 1/2 cup water and remaining ingredients to pressure cooker. Lock lid in place and bring to full pressure over high heat. When pressure regulator begins to rock, reduce heat to medium and cook 4 minutes. Cool cooker at once, as above. Remove lid; with a slotted spoon, remove vegetables to serving platter. Slice corned beef against grain and serve with vegetables.