Pressure cooker Corned Beef and Cabbage

I was gone this weekend, so I am just a little behind in posting this favorite St. Patrick's Day dinner.  We are having it a few days late, but it will still be delicious.  And for dinner another night you can use the leftovers for Reuben sandwhiches.

• 3 pound flat cut corned beef brisket with seasoning packet
• 4 cups of beef broth
• 1 large onion, cut into 1/8's
• 8 cloves of garlic
• 6 medium red potatoes, quartered
• 3 large carrots, cut into 2-inch pieces
• 1 small cabbage, cut into 6 wedges

Rinse beef well.  Put broth, onion and garlic in the bottom of the pressure cooker pot.  Top with rack.  Place meat on rack and cook for 90 minutes.  Let pressure go down naturally for 10 minutes then release.  Remove meat and cover with foil to rest and keep warm.  Add potatoes, cabbage and carrots into the broth in the pressure cooker.  Replace lid and cook 3 minutes.  Remove and serve with meat.