Step 1

Rinse the corned beef under cold water to remove excess salt and any gel that has formed.

Step 2

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables, fat side up. Sprinkle on the spices from the packet, cover, and set the cooker on High.

Step 3

Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Step 4

Put the seasoning packet, broth, onion and garlic in the pressure cooker. Put the rack in the pressure pot. Place corned beef on rack with the fat side up.

Step 5

Lock the lid in place and set the valve on sealing. Select High Pressure (or Meat) and set the timer for 90 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

Step 6

Using silicone gloves, remove the rack and brisket and place on a plate. Cover the corned beef with aluminum foil until ready to serve.

Step 7

Add the potatoes and carrots to the broth and place cabbage wedges on top. Lock the lid in place. Select High Pressure and set the timer for 5 minutes. Quick pressure release. Remove from broth and serve with the corned beef.