Electric Pressure Cooker Corned Beef and Cabbage

Ingredients

1 small yellow onion sliced (use 1/2 if large)
4 cloves garlic peeled and lightly smashed with the back of a knife
2 Tablespoons pickling spice
21/2 cups water
4- pound corned beef brisket rinsed
12 ounces lager-style beer nothing bitter
1 pound tiny potatoes about 11/2 inches in diameter, or red-skinned potatoes cut into 1 1/2 inch wedges
1 head cabbage cut into 8 wedges
1 pound baby carrots
1 Tablespoon chopped fresh parsley for garnish
2 Tablespoons unsalted butter melted (optional)
Whole grain mustard for serving (optional)

Instructions

Combine onion, garlic, pickling spices, and water in the insert of a 6-quart pressure cooker. Place the corned beef brisket, fat side up, on a rack on top of the onions. Pour beer over the brisket.
Seal lid and set the unit to HIGH pressure for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure.* Remove corned beef and place on a dish or a cutting board, spooning a bit of the cooking liquid over the top. Cover with foil to keep warm.
Strain cooking liquid and discard solids. Return 11/2 cups of liquid to the pressure cooker and add potatoes, carrots, and cabbage wedges. (Reserve remaining cooking liquid.) Seal lid and set the unit to HIGH pressure for 3-4 minutes, depending on how soft you like your vegetables. Quick release pressure.
Slice corned beef against the grain. Spoon a little bit of the reserved cooking liquid over the corned beef slices on your platter. Sprinkle parsley over the vegetables, and if desired, drizzle with melted butter. Serve corned beef with mustard.

Notes

Since the beer foams up in the pressure cooker during the corned beef cooking process, you might find that the initial force of manually releasing the steam (after the natural release) causes some liquid to spray out of the valve. A little bit of liquid is fine, but if you release the pressure and find that too much liquid is coming out, re-seal the valve, and try releasing the remaining pressure again in another 5 minutes. Or, with a heat-proof glove, release the steam more slowly by turning the valve just until you hear a hissing noise and carefully holding it in that position.