4 c. water
1 corned beef brisket with spice packet (2 lb.)
1 medium head cabbage, cut into 8 wedges
2 large red potatoes, cut into 2-inch chunks
1 can (14.5 oz) chicken broth
4 large carrots, cut into 2-inch chunks
1 medium onion, cut into 2-inch pieces

In a 6 quart pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium- high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20 to 25 minutes longer or until vegetables are tender; drain. Remove pressure cooker from the heat; allow pressure to drop on its own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion.