Corned Beef and Cabbage: Oven Roasted vs Instant Pot

We cooked corned beef and cabbage 2 different ways and compared the two methods.

Oven roasted vs pressure cooking.

Oven roasted corned beef and cabbage uses a more traditional approach; whereas, a pressure cooker is a modern twist on a traditional recipe.

Fortunately, both methods are equally delicious.

The most significant difference between the two methods is the cooking time.

While the ingredients are almost the same for both methods, the most significant difference between the two methods is the cooking time. The oven roasted method cooks for 3 hours; whereas, it only takes 40 minutes using the pressure cooker method.

You read that right, it takes only 40 minutes to cook in the pressure cooker. That’s 2 hours and 20 minutes less than the time for the oven roasted version!

The pressure cooker version makes this an easy recipe for busy families that can be prepared within 1 hour of dinnertime.

In our opinion, the pressure cooker method tastes the same as the longer oven roasted method that takes 3 hours.

Another difference is the timing for when the fat is trimmed off the corned beef brisket. In the oven roasted method, the fat is trimmed off prior to cooking. In the Instant Pot method, the fat is trimmed after cooking is completed.

When everything is finished cooking, serve with extra mustard or horseradish.

For adults, pair this recipe with your favorite dark beer. We love and recommend Loomis Basin Brewery’s Scottish Ale.

Ultimately, both methods produce a flavorful and mouthwatering outcome so you really can’t go wrong.

Which method do you think is better? We’d love to know your thoughts!

Ingredients Needed for Corned Beef and Cabbage:

• corned beef brisket
• onion
• brown sugar
• dijon mustard
• soy sauce
• garlic (minced)
• horseradish
• molasses
• potatoes 
• carrots 
• beef stock (if pressure cooking)
• pepper (to taste)
• cabbage

Supplies Needed for Oven Roasted Corned Beef and Cabbage:

• 9″x13″ glass dish
• foil

Supplies Needed for Pressure Cooked Corned Beef and Cabbage:

• Pressure Cooker (Instant Pot)

Instructions for Oven Roasted Version:

Rinse the corned beef under cold water to get most of the salt brine off.

Cut onion, potatoes, and carrots into large pieces. Set potatoes and carrots aside.

Layer a 9″x13″ glass dish with onions. Trim the fat off the brisket and place on top of onions.

Add one cup of beef broth to the glass dish.

In a bowl, mix the marinade together by combining brown sugar, dijon mustard, soy sauce, minced garlic, horseradish, and molasses.

Pour marinade over the over the onions and beef in the glass dish and cover with foil. Place in a 325 degree oven for 3 hours.

After 2 hours, add potatoes and carrots for the remaining hour. Cook until potatoes are cooked all the way through.

After 2 1/2 hours, steam the cabbage in a pot of water.

Serve hot when ready with extra mustard or horseradish and, for adults, your favorite dark beer.

Instructions for Pressure Cooked Version:

Open corned beef package and rinse the raw brisket in cold water to wash off a majority of the salty brine.

Cut up whole onion into chunks and place in the bottom of the pressure cooker or crockpot.

Add corned beef on top of onions.

In a separate bowl, mix the marinade by combining brown sugar, dijon mustard, soy sauce, minced garlic, horseradish sauce, and molasses.

Pour marinade over corned beef and onions.

Add quartered potatoes on top of meat.

Next, layer the carrots on top then beef broth.

Seal lid on pressure cooker and cook for 40 minutes.

If you’re using a slow cooker, then cook on high for 4 hours or low for 6 hours.

Just before the corned beef is done, steam the cabbage in a pot on the stovetop. Just with boiling water, salt, and pepper.

When everything is done, plate everything on a platter and serve with extra mustard or horseradish.

For adults, serve with your favorite dark beer.

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See the step-by-step video on Instagram here.

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