Place your instant pot in a place where the steam releasing is going into the air, and not towards a cabinet, etc.

Remove the brisket from the packaging and rinse with cold water. With paper towels, thoroughly pat dry.

Place the bay leaves, thyme, onion, shallots, garlic, and pickling spices into at least a 6-qt—Instant Pot. Select the manual setting and adjust the pressure to high, and set the timer for 85 minutes.

When finished cooking, let the release of the pressure to go manually. The pot will release the pressure at a slower rate, allowing the brisket more time to rest in the pot.

Remove the brisket from the Instant Pot/Pressure Cooker; cover with foil and keep warm. Remove and discard part of the onion mixture, reserving 2 cups of the cooking liquid and some onions in the pot. Remove the bay leaves and thyme sprigs.

Place the potatoes and carrots in the bottom of the pot and combine with the remaining liquid and onions. Add the cabbage on top—season with salt and pepper, to taste.

Select the manual setting adjusting the pressure to high, and set the timer for 4 minutes. As with the brisket, follow the above for the release of the vegetables.

Thinly slice the corned beef against the grain and serve with the potatoes, carrots, and cabbage. Serve with the grainy mustard. Sprinkle the Italian Parsley over your platter or individual plates.

Serves 6 to 8