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Instant Pot Cabbage Soup

Instant Pot Corned Beef and Cabbage Soup (OMG!)

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Ingredients

For the corned beef:

For the soup:

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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