Start by rinsing the corned beef under cold water and pat dry with paper towels. Combine the seasoning pack that came with the corned beef, with the garlic paste and black pepper. Mix it up well.

Now slather the garlic paste mixture all over the corned beef.  Place the beef in the Instant Pot.

Gently pour the beef broth into the instant pot, around the corned beef so that the garlic paste mixture stays on the meat. Add the bay leaves into the instant pot.

Close the Instant Pot lid and set the valve to the sealing position. Select the "Meat/Stew" or "Pressure Cook" setting and set the timer for 90 minutes on high pressure.

Once the cooking time is up, allow the pressure to release naturally for about 15 minutes. Then, carefully switch the valve to the venting position to release any remaining pressure.

Now Open the lid and remove the corned beef and set it in a bowl or on a cutting board to cool. Add the cabbage and carrots to the Instant Pot. Close the lid and set the valve to the sealing position. Cook on high pressure for an additional 5 minutes.

After the cooking time is up, carefully quick release the pressure by turning the valve to the venting position.

Slice the corned beef against the grain and serve with the vegetables over a bed of mashed potatoes, and enjoy!