Pressure Cooker Corned Beef and Cabbage

Happy St. Patty's Day!! Here is a fast way to have succulent and perfectly cooked holiday fav. in a little over 90 min. OBTW, I saw this demonstrated yesterday on the Harry Show.
(no serving size given)

1 large sweet* onion, cut in half
8 cloves
2 large organic* carrots, cut into 1/2" slices
3 large celery sticks, cut into 1/2" sliced
1 bay leaf
4 garlic cloves
3 lb. corned beef with seasoning packet
10-12 small red potatoes
1 cup baby carrots
1 small cabbage, cut into 4

Put 4 cloves on each side of onion, and place inside a pressure cooker with the sliced carrots, celery, bay leaf, garlic, and top with the corned beef. Sprinkle spice packet throughout and add enough water to cover the corned beef. Cook on high pressure for 90 min. then release excess pressure. Remove corned beef and keep covered with foil. Add potatoes, baby carrots, and cabbage and cook for 4 more min. under high pressure. Remove and serve with the corned beef.

Editor's note: I am making my corned beef and cabbage in my crock pot, and will add a bag of frozen pearl onions, and a bottle of Guiness to deepen the flavor. Will serve with my famous horseradish sauce, and Dijon mustard in a ramekin.

May the Luck of the Irish be with you today!!

Love,

MM