I used a 1.4 kg piece of reduced-salt ('heart smart) corned silverside with approx. 2.5L of water to just cover the beef in my 8L pressure cooker. As the recipe is for a 6L cooker with 1.5L of water I should probably have increased the amount of veg and vinegar, herbs, etc. to allow for extra water. I did add 4 cloves, which were not in the recipe. The cooking times were spot on - 45 mins. once up to pressure (low-moderate heat), then 15 mins. standing after pressure release. The beef was lovely, served simply with mash, steamed greens and horseradish cream.