Thanks for bringing this up! You don’t need water for the slow cooker/crockpot. Pressure cookers do need a bit of added water to come to pressure, but with a slow cooker the vegetables will release enough liquid and it will cook slowly enough that it won’t need any added liquid. Hope that helps!

Need to add water to the crockpot instructions

I’ll have to try it with less water next time!

You’re so welcome, happy to help! Hope it all works out for you!

Thanks for writing back, that is very kind of you! I never thought of zero minutes and natural release! Thanks so much! I will try it on sausage, cabbage, and potatoes soon. Thanks again, you rock! !

So glad you liked it! I’m not sure about the natural release instructions here (I’m admittedly not much of an Instant Pot expert). But here’s what I think: there is a risk of the veggies overcooking if you do a natural release here. You could easily do a natural release for the meat after the 70 minutes without any risk of overcooking, and cook the veggies for a time of 0 minutes, allowing the pressure to come up and then naturally release. Like I said, I’m not sure of the outcome here, but that’s what I would try if it were me! Hope that helps.

Nope, you didn’t miss anything! This is why the Instant Pot is truly a miracle – it takes only minutes to cook things that normally take lots more time. Cubed potatoes, carrots, and cabbage will only need 3 minutes of cooking time. 4-5 if you want them to be cooked really soft (though I didn’t need those extra 1-2 minutes). Note: while you set the time of pressure cooking to 3 minutes, it takes a little longer for the pressure cooker to actually come up to pressure (though not too long in this example because it’s already nice and warm from cooking the corned beef). You can see more about Instant Pot cooking times here: https://instantpot.com/instantpot-cooking-time/

Aw, so glad this recipe worked well for your husband’s birthday! This comment made my day! I was intimidated to use my Instant Pot at first too and waited a whole year with it in the package – you’re not the only one :-)

Oh wow that sounds amazing! I’ll have to try that next time!

Thanks so much, I will let you know how it comes out. I have NOT made a boiled dinner in 20 years!! Can’t wait to try it!!

Good questions! According to the official instant pot cooking times, a pork shoulder (butt) should be cooked for 15 minutes per pound, so I’d go for at least 75 minutes (and err on the side of more, if you’re unsure, since pork shoulder is very hard to overcook!). As for the turnips, they do take a while to cook, but if you cut them into small pieces (about 1-1.5″ cubes), I think 3 minutes should be enough. If you try it and they are still too hard, just put the lid back on and try 1-2 more minutes. Hope that helps, and hope you like it!

Glad you liked it!

Oh wow- thanks so much for catching that! I’ll fix the recipe card now. I just used one yellow onion, peeled, halved, and sliced. It’s mostly there just to add some flavor- you can eat it at the end if you want but I ended up just eating the carrots. In the future, I think it’s safe to assume that if a certain type of onion isn’t specified in a recipe, it’s more than likely a yellow onion :-) Thanks again, and hope you like it!