Instant Pot Corned Beef and Cabbage Soup
Instant Pot Leftover Corned Beef and Cabbage Soup is the coziest way to use up leftover corned beef! This easy corned beef soup is hearty, comforting, and packed with tender potatoes, carrots, and cabbage simmered in a rich, savory broth. Made in under 30 minutes, this corned beef and cabbage soup Instant Pot recipe is perfect for busy weeknights or meal prep. A delicious Irish corned beef cabbage soup that tastes even better the next day. Serve with crusty bread for the ultimate comfort food dinner!
Servings: 8 servings
Calories: 296kcal
Ingredients
- 4 cups cooked corned beef
- 3 carrots, chopped
- 2 russet potatoes, peeled and cubed
- ½ head cabbage, chopped
- 6 cups chicken stock
- 1-2 tsp. black pepper (according to preference)
- 3 oz. tomato paste
- 2 tsp. Salt, (to taste)
- 1 tbsp. bacon fat
- 4 tbsp. cream (optional)
Instructions
- Heat the bacon fat in the Instant Pot on the highest saute setting. Add the cabbage and saute for 2-4 minutes, until softened.
- Add the tomato paste and stir. Add the potatoes, carrots, corned beef and seasonings and stir to combine.
- Add the stock and cream (optional) and set the Instant Pot to pressure cook on high for 15 minutes.
- Use the quick release to release the pressure when done cooking. Season with additional salt as necessary and serve with crusty bread.
Notes
Cook's Tips:
- Using bacon fat to saute the cabbage adds and extra layer of flavor and richness to the soup. However, if you don't have bacon fat, you can substitute butter or other animal fat.
- If you don't have leftover corned beef, it's super easy to make using this Instant Pot Corned Beef recipe.
- The cream in the recipe is optional, however, it adds the perfect amount of richness to the soup.
Nutrition
Serving: 12oz | Calories: 296kcal | Carbohydrates: 24g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 1541mg | Potassium: 878mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4155IU | Vitamin C: 43.1mg | Calcium: 61mg | Iron: 2.6mg