Wash the corned beef under cold water and set aside.
Put 2 cups of water in your pressure cooker and stir in malt vinegar and sugar. Add all other ingredients with enough water to just cover the corned beef.
Press the POT ROAST function of your pressure cooker which will cook for 40 minutes.
At the end of the cook time, leave on KEEP WARM for 20 minutes to slowly release some of the pressure. Then use the quick release method for the remainder of the pressure, take the meat out to rest for 15 minutes before carving.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 203 (63%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 81mg||25 %|
|Sodium 1835.1mg||63 %|
|Potassium 510mg||13 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 5.6g|
|Protein 22.3g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 323
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