Prep the Vegetables: Peel and chop the potatoes, slice the carrots, dice the onion, and slice the cabbage into wedges or ribbons.

Layer Ingredients: Place the chopped potatoes, carrots, and onion at the bottom of the slow cooker or Instant Pot.

Add Corned Beef: Position the corned beef brisket on top of the vegetable layer, sprinkling any accompanying spice packet over it.

Season: Sprinkle dried parsley, salt, and pepper over the corned beef and pour water until it partially covers the brisket.

Cooking: For the slow cooker, set on low for 8-10 hours or high for 4-5 hours. For the Instant Pot, cook on high pressure for 90 minutes.

Final Step: Add the sliced cabbage to the slow cooker or Instant Pot during the last hour of cooking.

Serve: After cooking, let the corned beef rest before slicing and serve with the vegetables.