1–1/2 pounds small baby red potatoes, sliced in half
1 pound baby carrots
1 small head cabbage, cored and sliced into about 3-inch wedges
1 medium yellow onion, sliced into about 3-inch wedges
Rinse brisket and pat dry. Season top of brisket (fat side up) with desired amount of pepper.
Pour Guiness and beef broth into your pressure cooker (I used an 8-quart model). Add bay leaves, the contents of your spice packet and smashed garlic cloves.
Place the rack into the bottom of pressure cooker. Place brisket (fat side up) on top of rack.
Place the lid on pressure cooker and lock. Cook on manual setting (high pressure) for 95 minutes. When finished cooking, quick release the pressure.
Once pressure is completely released, remove brisket, place on a large platter and cover with aluminum foil.
Remove rack from pressure cooker (do not discard liquid). Add potatoes, carrots, cabbage and onion. Place lid on pressure cooker and lock. Cook on manual setting (high pressure) for 4 minutes. (Note that it will take longer to come to pressure than when you were cooking the brisket).
When finished cooking, quick release the pressure. Once pressure is completely released, remove lid. Remove and discard bay leaves. Using a slotted spoon, transfer vegetables onto platter with the brisket. Slice brisket and ladle desired amount of liquid over brisket and vegetables.