Thoroughly rinse brisket with cold water and pat dry. Do not worry about washing away the flavor, the brine has seeped into the meat.
Place the sliced onions on the bottom of a 6 quart Instant Pot. Place the brisket on top of the onions, then top the brisket with garlic, bay leaves, cloves and peppercorns. Pour in the beer and water.
Secure the lid and make sure the pressure knob is in the “Sealing” position. Press the “Manual” or “Pressure Cook” button and use the – and + buttons to adjust the time to one hour and twenty five minutes on High Pressure.
When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn/press the knob to release the remaining pressure and remove the lid. Remove the brisket from the pressure cooker and place it on a serving platter. Cover with foil to keep warm.
Add the potatoes, carrots and then the cabbage wedges to the Instant Pot. Seal and set the time 5 minutes. When the pot beeps, manually release the pressure.
Remove the vegetables with a slotted spoon and serve with the corned beef. Spoon some of the cooking liquid over the top and sprinkle with chopped parsley before serving. Slice the brisket against the grain into thin slices and serve with grainy mustard on the side.
Notes
Feel free to use your favorite dark stout beer.
For alcohol-free substitute beef stock.
You can use any variety of small potatoes; red, gold, combination. If potatoes are large, cut into 2-inch chunks.
Two cups of baby carrots can be substituted for the chopped whole carrots.
One large turnip cut into thick slices can be substituted for the potatoes.
Store leftovers in the refrigerator inside an airtight container for up to 3 days. You can also freeze leftover brisket for up to 3 months.