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