To Cook Corned Beef Brisket in slow cooker: Add onion to slow cooker. Place corned beef in pot and rub with included corned beef seasoning packet, salt, pepper, and garlic. Cook 8-9 hours on LOW. Remove corned beef and allow to cool. Shred with knife and fork.

To Cook Corned Beef Brisket in pressure cooker: Add metal trivet to pressure cooker. Add onion to pressure cooker. Place corned beef in pot and rub with included corned beef seasoning packet, salt, pepper, and garlic. Place the lid on the pressure cooker and seal. Cook for 90 minutes on Manual > High-Pressure Cooking. Allow the steam to release naturally for 10 minutes. Release the steam. Remove the corned beef. Set aside to cool. Shred with knife and fork.

To prepare fresh potato nachos: Preheat oven to 450° F. Line baking sheet with parchment paper. Placed thinly sliced red potatoes in a large bowl, cover with cold water and soak for 20 minutes. Pat dry. To a large bowl, Add dry potato slices, olive oil and season to taste with salt and pepper. Toss to coat. Place seasoned red potato slices in a single layer to the prepared baking sheet. Bake for 12 minutes on each side, or until golden and slightly crispy. Repeat with remaining red potato slices.

Cook bacon and crumble. To bake, place bacon slices in a single layer on parchment or foil lined baking sheet. Turn oven on 400°F (don't preheat) and cook for 12-17 minutes, to your desired crisp level.

To prepare Irish Queso: Melt butter over medium heat in a small saucepan. Add flour and stir constantly for 1 minute until smooth. Add milk and stir until fully incorporated. Cook until milk mixture for 6-10 minutes, until mixture has slightly thickened, stirring occasionally. Remove from heat. Add Swiss and Irish Cheddar Cheeses, stir until smooth.

To assemble Irish Corned Beef Nachos: Place potato slices on serving platter. Top with Irish Queso sauce, shredded cabbage, shredded corned beef, bacon, Thousand Island dressing, sour cream, and green onions. Serve immediately.