Cup of Yum
1. Add corned beef to the pressure cooker pot. (I used a 6 QT pot)
2. Add the quartered onion, crushed garlic cloves, pickling spices, and the liquid. The liquid should cover the brisket. If needed, add one more cup of water. Make sure you stay within the Max fill line.
3. Gently stir and add the bay leaves.
4. Close lid and pressure cook at High Pressure for 75 minutes for a 2-pound brisket, 80 minutes for 3 pounds, and 85 minutes for 4 pounds. Followed by a Natural Release of 15-20 minutes. Release the remaining pressure by turning the venting knob from the sealing position to the venting position.
5. Note: If your brisket is thicker than 1.5 inches, adjust the pressure cooking time by adding 5 – 6 minutes for every additional 1/2 inch.
6. Set aside cooked brisket in a deep dish or container, and add about 1 1/2 cups of the liquid to it.

Vegetables:

1. Add quartered red potatoes and carrots into the pressure cooker's remaining liquid. Add the cabbage wedges. The veggies can be added with a steamer basket for easier removal later.
2. Close the lid and pressure cook at High Pressure for 3 minutes, followed by a Quick Release.
3. Open the lid carefully and remove the vegetables using a spider strain.
4. Cut the Corned Beef against the grain into slices and serve with the veggies.
5. Strain the cooking liquid and pour some over the beef before serving. Store the remaining meat in the cooking sauce in an airtight container.