It wouldn’t be St. Patrick’s Day without some sort of Irish-themed food. And I have several dishes published here for you to try including Irish Guinness Beef Stew, Irish Soda Bread, and Super Shepherd’s Pie. But since we had some cooler weather this weekend, I figured it was good for making one more soup before I hang up my ladle for the season.
This is loosely based on the classic meal of corned beef and cabbage (which, by the way, did not originate in Ireland… but that’s a story for another day) turned into a hearty soup. While it could be prepared on a stovetop, this version is made using an Instant Pot to speed up the cooking and to better infuse the flavors into the vegetables.
Adapted from Miss Wish
Instant Pot Corned Beef and Cabbage Soup
Description
A different take on the traditional corned beef and cabbage served for St. Patrick's Day, but turned into a soup. The Instant Pot speeds up cooking and infuses the flavors throughout this hearty soup.
Adapted from Miss Wish
Ingredients
Corned Beef
Soup
Instructions
Corned Beef
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Place trivet in the bottom of the Instant Pot and add the water. Rinse off the corned beef and place on the trivet. If the seasoning packet is available, sprinkle evenly over the corned beef; if not, use the mustard seed, crushed bay leaf, and allspice. Sprinkle pepper evenly over the meat.
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Close and lock the lid on the Instant Pot and turn the venting knob to Sealing. Set the controls to Pressure Cook on High Pressure for 60 minutes. At the end of cooking, use a natural release for 10 minutes, then turn the venting knob to Venting to release any remaining pressure. Press Cancel to turn the Instant Pot off. Carefully open the Instant Pot, and using the trivet remove the corned beef to a cutting board. Allow to rest another 10 minutes, then chop into 1/2 inch pieces. Set aside.
Soup
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Dump the water out of the Instant Pot that was used for cooking the corned beef, and replace the pot in the cooker. Press Saute and add the butter to the pot. When the butter has melted, add the onion, carrots, and celery and cook for 2-3 minutes. Add the garlic and cook an additional 30 seconds, then press Cancel to turn off the Saute function.
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Add the cabbage, potatoes, barley, bay leaf, beef broth, tomatoes, and thyme, and stir to combine.
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Close and lock the lid on the Instant Pot, and turn the vent knob to Sealing. Set the controls to Pressure Cook on High Pressure for 3 minutes. At the end of cooking. use a natural release for 10 minutes, then turn the vent knob to Venting to release any remaining pressure.
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Carefully open the lid of the Instant Pot. Remove the bay leaf, add the corned beef and parsley, and stir to combine. Allow 5 minutes or so for the beef to warm up before serving. Check taste and season as desired.
Servings 8
Serving Size 2 cups
- Amount Per Serving
- Calories 219kcal
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 5.1g26%
- Cholesterol 43mg15%
- Sodium 1311mg55%
- Potassium 612mg18%
- Total Carbohydrate 18.2g7%
- Dietary Fiber 4.4g18%
- Sugars 4.7g
- Protein 12.6g26%
- Calcium 69 mg
- Iron 5 mg
- Vitamin D 80 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Most corned beef is sold with an included seasoning packet; use that packet if possible. If not, then use the mixture of mustard seed, crushed bay leaf, and allspice. Don't use both!
- This recipe will fit in a 6 quart or larger Instant Pot or other similar electric pressure cooker. When using a 6 quart, be aware this will fill the pot to the "2/3 PC FULL" line.
