Begin by placing the trivet inside your Instant Pot, then layer in the chopped onion and minced garlic. Pour in the beef broth, adding moisture for a delicious base.

Rinse the corned beef under cold water to remove excess salt. Pat it dry with paper towels and carefully place it on the trivet. Coat the beef with the seasoning packet included with it for enhanced flavor.

Secure the lid of the Instant Pot and set the valve to SEALING. Pressure cook on HIGH for 90 minutes, allowing the tempting aromas to fill your kitchen.

While the beef is cooking, melt the butter over medium heat in a saucepan and whisk in the flour to form a roux, cooking for about 1 minute until it’s lightly golden.

Gradually whisk in milk and wholegrain mustard to the roux, stirring continually. Lower the heat and let it simmer for 5-7 minutes until the sauce thickens.

When the cooking time is up, allow the Instant Pot to naturally release pressure for 15 minutes, then switch to a quick release for any remaining steam.

Remove the beef and add in the red potatoes, baby carrots, and cabbage. Lock the lid back on, set the valve to SEALING, and pressure cook for 5 minutes.

Perform a quick release when the timer goes off. Carefully remove the cooked vegetables and set everything aside.

Slice the corned beef against the grain and plate alongside the vibrant vegetables. Drizzle generously with your creamy parsley sauce.