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Corned Beef and Cabbage Soup

This is what's really in that pot at the end of the rainbow...
5 from 5 votes
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Course: Main Dish, Soup
Keyword: cabbage, corned beef
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes

Equipment

  • Instant Pot

Ingredients

  • 1 tablespoon olive oil
  • 2 chopped leeks (cut the leaves off, just chop up the base)
  • 2 cloves minced garlic
  • 4 chopped carrots (medium or large carrots)
  • 1 chopped red pepper
  • 1 ½ pounds corned beef (plus the seasoning that comes with the meat)
  • 6 cups water
  • 2 bay leaves
  • 1 cup chopped potatoes (I like to use the small fancy looking baby potatoes)
  • chopped fresh parsley (to garnish soup before serving)
  • 6 cups chopped cabbage

Instructions

  • Press the "Saute" button on the instant pot and add the olive oil, leeks, carrots, red pepper, and garlic. Cook while stirring for 5 minutes.
  • Add the corned beef with it's seasonings, the bay leaves, and the water. Seal the instant pot and cook at high pressure for 70 minutes. Release the pressure.
  • Remove the cooked corned beef and set it aside. Add the potatoes and cabbage. Seal the instant pot and cook on high pressure for an additional 6 minutes. Release the pressure. Shred and chop the cooked corned beef and add it back to the soup. Garnish with fresh parsley and serve.
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