Instant Pot Corned Beef and Cabbage Soup (OMG!)

For many, canned corned beef is a big no-no. This is largely because the canned corned beef that we typically get in most supermarkets is made with preservatives, fillers, and excessive amounts of sodium. And to make matters worse, they’re not even all beef; if you look closely at the ingredients, canned corned beef contains meat by-products as well, so you don’t really know what you’re getting. When I switched to making almost everything homemade, I became more mindful of the food I buy at the supermarket and of course, the ingredients I use in my cooking. Corned beef is actually pretty easy to make if you have an instant pot because the cooking time makes the beef so tender, it crumbles underneath your fork. Add some cabbage soup and it’s a filling meal in one.

(You may also like: Easy 6-Ingredient Instant Pot Beef Stew (Makes the Best Leftovers!))

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Instant Pot Corned Beef and Cabbage Soup (OMG!)

• Author: Anna - MissWish.com
• Prep Time: 15 minutes
• Cook Time: 1 hour, 5 minutes
• Total Time: 1 hour, 20 minutes
• Yield: 8-10 1x

Scale 1x2x3x

Ingredients

For the corned beef:

• 1 pound corned beef brisket, trimmed of fat
• ½ tsp mustard seeds
• 1 bay leaves, crushed
• 4–6 Allspice berries
• ¼ tsp salt
• ¼ tsp black pepper
• 4 cups water

For the soup:

• 2 tbsp butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 4 medium carrots, peeled and chopped
• 2 garlic cloves, minced
• 4 cups coarsely chopped cabbage
• ¼ cup pearled barley
• ½ pound Yukon gold potatoes, washed and sliced
• 1 bay leaf
• 2 tbsp fresh chopped parsley plus extra for garnish
• ½ tsp dried thyme
• 1 (14.5-ounce) can diced tomatoes
• 7 cups beef broth or stock
• salt, black pepper to taste

Instructions

1. To make the corned beef, place the trivet in the Instant Pot.
2. Add the water.
3. Place the beef on top of the trivet.
4. Sprinkle the beef with mustard seeds, bay leaf, allspice berries, salt and black pepper.
5. Close and seal the Instant pot.
6. Turn the venting knob to SEALING.
7. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
8. Adjust the timer to 60 minutes.
9. Once the Instant Pot has finished cooking the beef, allow to naturally release the pressure.
10. Open the lid.
11. Carefully transfer the trivet with beef on a chopping board.
12. Allow to cool slightly, then slice the beef into thin strips. Set aside.
13. Discard the cooking liquid from the pot.
14. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
15. Add the butter.
16. Add the onion, carrots and celery and cook for 2-3 minutes.
17. Add the garlic and cook for 30 seconds.
18. Press the CANCEL button.
19. Add the cabbage, potatoes, barley, bay leaf, diced tomatoes, thyme and beef broth.
20. Stir to combine.
21. Close and seal the Instant pot.
22. Turn the venting knob to SEALING.
23. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
24. Adjust the timer to 3 minutes.
25. When finished cooking, quick-release pressure according to manufacturer’s directions.
26. Open the lid.
27. Discard the bay leaf.
28. Stir in the chopped parsley and corned beef.
29. Season to taste with salt and black pepper.
30. Serve warm.

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