Pressure Cooker Corned Beef

This St. Patrick's day meal can feed up to six servings. Choosing the right recipe to make corned beef is so key, and using the corned beef with less salt will give a bigger room to fix what one might like more of in the recipe.
Ingredients: 

• 3 lb. flat cut corned beef brisket with seasoning packet
• 4 cups of beef broth
• 1 large onion, quartered
• 8 cloves of garlic
• 6 medium red potatoes, quartered
• 3 large carrots, cut into 2-inch pieces
• 1 small cabbage, cut into wedges

Steps:

1.  rinse the corned beef under cold water to remove excess salt and gel
2. put the seasoning packet, beef broth, onion, and garlic into the pressure cooking pot
3. put a rack in the pressure cooking pot, then place corned beef on rack
4. lock lid in place
5. select high pressure and set timer for 90 minutes
6. when the beep sounds, turn off the pressure cooker
7. use the natural pressure release for 10 min, when the valve drops carefully remove the lid
8. remove the rack and brisket from the pressure cooking pot
9. cover the corned beef with foil until ready to serve
10. add the potatoes, carrots, and cabbage to the broth in the pressure cooker
11. lock the lid in place, select high pressure and set for 3 minutes
12. when the beep sounds, turn off pressure cooker and do a quick pressure release to release pressure
13. when valve drops, carefully remove lid (make sure the vegetables are to your liking softness) 

I really like corned beef, but my dad makes corned beef only one time out of the whole year. Also, I enjoy my corned beef to no be salty, because I do not want to overpower the taste of the beef and salt with something else just to water the salt down. This recipe gives the great world of meat and potatoes a great new taste. Enjoy.