Step 1

Place brisket in the cooker pot with the fat-side down. Add seasoning packet, stock, balsamic vinegar, onion, garlic, thyme, and bay leaves.

Step 2

Cover the cooker with a lid and set the valve to sealing.

Step 3

Set the electric pressure cooker to manual or “pressure cook” for 1 hour and 15 minutes or 75 minutes. Press start/stop to begin the cooking cycle. Once the cycle is complete, allow the pressure to naturally release for 10 minutes before quick release.

Step 4

Remove the brisket from the cooker and keep it warm. Also, remove the garlic and bay leaves.

Step 5

Add the potatoes, carrots, and cabbage to the pot with the liquid. Cover the cooker with a lid and set the valve to sealing.

Step 6

Set the electric pressure cooker to manual or “pressure cook” for 3 minutes. Press start/stop to begin the cooking cycle. Once the cycle is complete, quick release the pressure.

Step 7

To make the glaze: In a small saucepan, heat the brown sugar and water over medium-high heat until it comes to a boil. Stir in the mustard and continue cooking until the sauce is reduced about 2 to 3 minutes.

Step 8

Place the corned beef brisket over the vegetables and pour the glaze over the corned beef. Replace the crisping lid and set the Air Crisp function to 400 degrees. Cook for 20 minutes.

Step 9

Remove brisket and allow to rest for 15 minutes prior to slicing.

Step 10

To serve, slice brisket against the grain. Serve with vegetables and mustard, if desired.