Step 1

Rinse brisket with cold water and thoroughly pat dry.

Step 2

Place trivet into a 6 or 8 quart electric pressure cooker. Place sliced onions into pressure cooker, and place brisket on top of the onion mixture. Top with garlic and pickling spices. Pour in 2 cups of beef broth.

Step 3

Select manual/pressure cook setting on high pressure. Set cook time for 70-90 minutes (see note below).

Step 4

Once cook time has elapsed, let pressure release naturally for 5 minutes. Then do a quick release of any remaining pressure - there will be some steam left when you quick release.

Step 5

Remove brisket from the Instant Pot and place on serving platter. Cover with foil to keep warm.

Step 6

Reserve 2 cups cooking liquid in the Instant Pot, discard the remaining liquid.

Step 7

Add baby potatoes and carrots and top with cabbage. Season with salt and pepper, to taste.

Step 8

Cook on high pressure for 3 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Step 9

Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage. Garnish with fresh parsley, if desired and serve with stone ground mustard.