If you are on a low sodium diet, rinse the corned beef and then pat dry in order to avoid ingesting excess salt from the brine. I did not rinse mine and it was not too salty at all.
Transfer the meat to a 6 to 8-qt. Instant Pot and add pickling spices, the onion, garlic, bay leaves, beer, 1 tsp of brown sugar, and beef broth.
Lock the lid, turn the valve to sealing, and select the manual setting to cook on high pressure for 70 minutes or 35 minutes per pound. Or you may press the meat/steak button and manually adjust the setting for the mentioned time.
Once the cooking time comes to an end, allow the pressure to naturally release for at least 15 minutes, and then do a quick release.
You may either transfer the brisket to a baking sheet lined with foil or add the cabbage and carrots (and also the potatoes if you are using them) to the pot and pressure cook them on high pressure for 3 minutes. Depending on your pot, you may have to press the rice button and set it manually for 3 minutes.
Once the time is over, do a quick release!
(Optional extra step) Broil the Corned Beef Brisket. To do this, remove the brisket from the Instant Pot and place it on a baking sheet lined with foil.
Spoon and spread evenly a mixture of 6 tbsp of brown sugar with the Dijon mustard all over the cooked brisket.
Broil, positioned about 10 to 12-inches away from the top of the broiler, for 5-8 minutes or until it forms a golden-brown crust. Serve with the cooked and drained vegetables! Sprinkle the chopped parsley on top.
Although this extra step is optional, it will add more flavor to your Instant Pot corned beef recipe.