TO MAKE IN THE INSTANT POT

• Place the trivet that comes with the Instant Pot® inside the container with the handles positioned up for easy removal. 
 Add garlic, onion, and bay leaves to Instant Pot® container and pour the broth and water on top.
• Place the brisket fat-side down on the trivet and season with salt and black pepper. Sprinkle the spice packet that came with the brisket on top.
• Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Set the cook time to 85 minutes.
• When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release for any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.
• Return the trivet to the Instant Pot® and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.
• When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release for the remaining pressure.
• Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables.