ARTICHOKE PRESSURE COOKER RECIPES

Steps:

• Set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Season both sides of roast with the oregano, thyme, salt, and pepper. Add the roast to the Quick Cooker and cook uncovered for 10 minutes, turning halfway through.* Remove the roast and set aside. Press CANCEL.Add the onion and cook uncovered for 4 minutes, stirring occasionally.* Place the carrots, broth, and roast on top of the onion. Place the wire rack over the roast with all three feet touching the bottom.**For the potatoes, place the potatoes, broth, and garlic in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid, select the BEEF/PORK setting, and press START.When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Carefully lift the ceramic pot out.† Mash the potatoes. Add the butter and salt, and mix thoroughly. Press CANCEL.Transfer the roast to a cutting board, slice it, and serve with the vegetables, mashed potatoes, and pan sauce.*

Steps:

• Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don’t rinse the brine off the meat, it will be too salty.) If there is a substantial fat cap on top of the beef, you can place the beef on a cutting board and trim most of it, if you’d like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
• Put the corned beef into the pressure cooker with the fat cap facing up. Add the wine and the spices from the packet. Cover and set steam valve to sealed position. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
• Open the lid. Drop the potatoes and carrots into the liquid that surrounds the beef. Lay the cabbage wedges on top. Cover and set steam valve to sealed position. Cook on high pressure for 15 more minutes.
• Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Using tongs, remove the cabbage wedges, potatoes and carrots to a serving platter.
• Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the pressure cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler; cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
• Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.