Step 1

Combine sour cream, mustard, horseradish and parsley. Refrigerate until ready to serve.

Step 2

Place broth, onion, vinegar, brown sugar, garlic and contents of spice packet in instant pot. Top with rack. Place corned beef on rack, fat side up.

Step 3

Cook 90 minutes on high pressure. Release pressure and remove corned beef. Let stand 10 minutes and then slice.

Step 4

Meanwhile, strain broth and return 1 cup broth to the instant pot. Add potatoes, carrots and cabbage and cook 5 minutes on high pressure. Release pressure and arrange vegetables on platter with corned beef.

Step 5

Serve with Dijon Horseradish Cream.