I’ve updated our popular corned beef dinner recipe! In March, Slow Cooker or Instant Pot Corned Beef and Cabbage is on the menu, but it’s so darn good it deserves to be enjoyed throughout the cooler months. Whether you’re team slow cooker or team IP, we’ve got your covered here.
This recipe makes enough corned beef dinner for 3 or 4 (with some nice leftovers—those are the best part, right?). Because it’s a larger amount of corned beef than most recipes call for, be sure your slow cooker or Instant Pot is a 6-quart size or larger.
What’s the difference in taste or texture between the two versions?
The taste will be the same for both versions—the cooking method really doesn’t impact the flavors. Differences in taste would only come if you use the seasoning packet that comes with the corned beef, or if you choose to use the seasonings called for in our recipe. Either way, you’ll get tender, flavorful results.
The slow cooker version calls for cooking the cabbage and all the veggies alongside the corned beef the entire time, resulting in very soft, flavorful cabbage and nicely tender vegetables. If you happen to like your cabbage a bit firmer, leave it out initially and add it halfway through cooking instead of at the beginning. For the Instant Pot version, the vegetables are added to the pot after the meat is done, so they still come into contact with the cooking liquid for added flavor, are not quite as soft as those coming from the slow cooker. You can always adjust your IP cooking time down in the vegetable step, too, if you want vegetables with a bit of a firmer bite to them.
If you’re looking for the IP instructions, they are in Step 4 of the recipe. Enjoy!