Instant Pot Corned Beef Cabbage Soup

This corned beef cabbage soup features leftover corned beef, tender cabbage, and other hearty root vegetables simmered in a flavorful stout beer and beef broth.

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This corned beef cabbage soup features leftover corned beef, tender cabbage, and other hearty root vegetables simmered in a flavorful stout beer and beef broth.

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 168kcal

Ingredients

1 tablespoon vegetable oil
1 large yellow onion, finely diced
1 large carrot, sliced into 1/4-inch thick coins
3 medium cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup stout beer (or additional beef broth)
6 cups beef broth
2 cups leftover corned beef, cut into 1/2-inch cubes
4 cups coarsely-chopped green cabbage
2 medium (about 1/2 lb) russet potatoes, peeled and cut into 1/2-inch cubes
1 dried bay leaf
Salt and pepper to taste
Bread for serving

Instructions

Heat a medium pot or Dutch oven over medium-high heat. Add 1 tablespoon oil and swirl to coat bottom. Add onion and carrot and saute 3-5 minutes until onions are translucent. Add garlic, rosemary, and thyme and cook 1 additional minute until fragrant.
Deglaze pot by pouring beer (or beef broth) into pot and use a wooden spoon to scrape up any browned bits. Add beef broth, corned beef, cabbage, potatoes, bay leaf, seared corned beef, and salt and pepper to taste to pot and bring to a simmer over medium-high heat.
Reduce heat to medium-low, cover pot, and allow soup to simmer 10-15 minutes until vegetables are tender, stirring occasionally.
Remove soup from heat and discard bay leaf. Season soup with additional salt and pepper to taste if needed and serve warm with bread. Enjoy!

Notes

Storing Instructions

Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.

Nutrition