• 1 (4-pound) corned beef brisket
• 3 tablespoons pickling spice
• 2 cups water
• 6 small red potatoes (about 2 pounds)
• 1 head cabbage, cut into 6 wedges
• ¾ cup sour cream
• 2 tablespoons prepared horseradish

1. Combine first 3 ingredients in a 6-quart pressure cooker.
2. Cover with lid, and seal securely; place pressure control over vent tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occasionally; cook 50 minutes.
3. Remove from heat, run cold water over cooker to reduce pressure. Carefully remove lid.
4. Remove corned beef; keep warm. Add potatoes and cabbage to cooker. Cook as previously directed 5 minutes. Arrange potatoes and cabbage around corned beef.
5. Combine sour cream and horseradish; serve with corned beef, potatoes, and cabbage.

Yield: 6 servings