Corned Beef and Cabbage for Pressure Cooker

4 cups water
2 1/2 lbs point cut corned beef brisket
3 cloves quartered garlic
2 bay leaves
4 carrots, cut into 3 inch pieces
1 head cabbage, cut into 6 wedges
6 peeled and quartered potatoes
3 peeled and quartered turnips (any additonal vegies you enjoy)
horseradish sauce (optional)

Pour water into pressure cooker.
Add brisket; over high heat, bring water to a rolling boil.
Skim residue from surface.
Add garlic and bay leaves& secure lid.
Over high heat, bring to high pressure.
Reduce heat to maintain pressure and cook 1 hr 15 minutes.
Release pressure according to manufacturer's directions& remove lid.
Add vegetables to brisket and liquid, stirring gently.
Secure lid& over high heat, bring steam to high pressure.
Reduce heat to maintain pressure and cook 6 minutes.
Release pressure according to manufacturer's directions.
Remove lid.
Serve with horseradish sauce.