Instructions

• Trim excess fat from the corned beef and cut the brisket into 1-inch chunks. Peel and chop the onion; halve the mini golden potatoes; slice the carrots; roughly chop the cabbage.
• Put 2 tablespoons Countryside Creamery unsalted butter in the base of an electric pressure cooker and select Sauté. When the butter is melted and hot, add the chopped onion and cook, stirring, until softened, about 2–3 minutes.
• Add the corned beef chunks to the pot and brown, turning occasionally, about 3–5 minutes.
• Add 1 pound halved mini golden potatoes, 3 carrots (sliced), 3 cups roughly chopped cabbage, 1 tablespoon fresh thyme (or 1 teaspoon dried), and 6 cups water to the pot. Stir once to combine.
• Lock the lid in place, set the pressure valve to Sealing, and set the cooker to Pressure Cook (High) for 30 minutes.
• While the stew cooks, shred 6 ounces Dubliner cheese (or aged reserved white cheddar) and toss the shredded cheese with 4 teaspoons Baker’s Corner corn starch; set the mixture aside.
• When the pressure cook cycle finishes, turn off the cooker and perform a Quick Release according to your cooker’s instructions. When the steam valve has dropped and it is safe to do so, carefully remove the lid, tilting it away from you. If there is a thin layer of fat on the surface, skim it off with a large spoon.
• Select Sauté on the pressure cooker. Gradually add the cheese–cornstarch mixture to the hot stew, stirring constantly until the cheese has melted and the broth thickens, about 2–4 minutes.
• Turn off the cooker. Taste and season with Stonemill salt and pepper as needed. Serve.