2 medium onions, peeled and sliced into ¼-inch rounds
1 corned beef brisket, about 3 pounds, trimmed of visible fat
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1½ cups apple juice
¼ cup brown sugar, packed
2½ teaspoons orange zest, finely grated
1 tablespoon yellow mustard
8 whole cloves
6 medium potatoes, quartered
8 medium carrots, ½-inch slices
Arrange onion slices on bottom of pressure cooker crock. Put the beef on top of the onions.
In a medium bowl, stir the juice, brown sugar, zest, mustard and cloves until well combined. Pour over top of brisket.
Lock lid into place and bring to low pressure; maintain 50 minutes. Quick-release the pressure and remove lid.
Add potatoes and carrots to the pot. Lock the lid and bring back to low pressure and maintain for 8 minutes. Quick release the pressure and remove the lid.
Remove the potatoes, carrots and some of the onions to a serving bowl; spoon some of the sauce over all. Put the meat on a platter and tent with foil for 15 minutes. Carve brisket by slicing against the grain.
Skim any fat from the sauce and pour through a strainer into a gravy boat to pass at the table.
Adapted from "The Everything Pressure Cooker Cookbook" by Pamela Rice Hahn (2009 Adams Media)