Remove corned beef brisket from the package and reserve the spices.
Place meat directly in the bottom of the Instant Pot insert.
Add spices, minced garlic, water and beer (or substitute ½ cup water for the beer) to the Instant Pot.
Close the lid, turn the vent to sealing position and set to high pressure, manual/pressure cook for 60 mins for firmer meat, or up to 90 mins for tender succulent meat.
When done, allow for a full Natural Pressure Release (NPR). Test the corned beef, if it is not cooked to your liking, turn back on and cook for a further 10 mins.
Next, take out the corned beef along with 4-6 tbsp of the broth, and remove any spices stuck to the meat. Set aside.
Add the cabbage and carrots to the Instant Pot, close the lid, turn the vent to sealing position and set to high pressure, manual/pressure cook for 3 mins. When done perform a Quick Pressure Release (QPR) and immediately remove the vegetables.
Slice the beef against the grain and drizzle the broth on top to moisten. Sprinkle with parsley and serve alongside the vegetables.