You have to cook the meat separately from the veggies. I set the time for 80 minutes, plopped in the brisket with the supplied seasonings, added a couple of cups of chicken broth, and touched it off. I went off to mess about in the shop and came back around a half hour after it timed off. Put the corned beef in a warmer, strain the broth and clean to crud from the pot. I went with 2 cabbage quarters, 4 smallish potatoes, a big onion, and several nice big carrots – add back the broth, set it for 4 minutes, and hit start.
If you keep the strained broth hot the pot will come up to pressure quicker. I let mine cool while I chopped the veggies, should have returned it to the pot and set it to saute. I was late for lunch so I manually let off the steam using a long fork. The veggies were perfect.
We have a TV setup where we can watch videos of the food tourist guy while we are down there for meals. On the screen at the time I snapped the photo is an array of Bengali home cooking. He was visiting a fellow foodie at his home with several relatives combining to produce quite the spread.