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Slow Cooker Corned Beef and Cabbage Soup

Slow cooker corned beef and cabbage soup combines the flavors of corned beef, cabbage, potatoes, and various seasonings to create a flavorful and satisfying soup. The simple ingredients slow cook until tender with the cabbage added at the end. Instructions to make this comforting St. Patrick’s Day inspired soup in the Instant Pot are also included. 

overhead shot of corned beef & cabbage soup in a white bowl

Ingredients For Slow Cooker Corned Beef & Cabbage Soup

This easy crockpot soup recipe calls for corned beef with the spice packet. I’m not even going to pretend like I created my own. Alton Brown shares his homemade spice recipe in his recipe here if you’re looking for one. 

  • Corned beef brisket with spice packet
  • Low-sodium beef broth (or 4 cups broth and 2 cups water)
  • Potatoes
  • Carrots
  • Onion
  • Green cabbage
  • Seasonings: parsley, salt, pepper

collage of ingredients for corned beef & cabbage soup

How To Make Corned Beef & Cabbage Soup In The Slow Cooker

Slow Cooker

  1. Add all ingredients except the cabbage to the slow cooker. Stir to mix well.
  2. Cook HIGH 3-4 hours or LOW 6-8.
  3. Remove corned beef, shred, and put back in the slow cooker along with the cabbage.
  4. Cook an additional 30 minutes on HIGH or until cabbage is tender.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add oil, onions, carrots, and cook 3-5 minutes, or until vegetables are soft.
  2. Turn off the Instant Pot. Add beef broth and if necessary, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. 
  3. Add potatoes, spice packet, parsley, salt & pepper. Stir to mix well. Add corned beef.
  4. Close lid and seal valve. Set high pressure and cook for 25 minutes per pound of corned beef. When cooking time is complete, quick release pressure and open the lid. 
  5. Remove corned beef, shred, and put back in the pressure cooker. Stir in cabbage.
  6. Close lid and seal valve. Set high pressure and cook for 5 minutes. When cooking time is complete, quick release pressure.
overhead shot of uncooked corned beef & cabbage soup in a black slow cooker

before

overhead shot of cooked corned beef & cabbage soup in a black slow cooker

after

What Is Corned Beef

Corned beef  is beef brisket that’s cured in a seasoned brine. When cooked, the corned beef will have a dull, gray color on the outside. Don’t worry, this is normal. This means it’s cooked. When you slice the corned beef, the inside should have the normal pink coloring that you’re used to. The pink coloring in corned beef comes from the beef being cured in either saltpeter or sodium nitrates.

You can leave the corned beef whole or cut it up into pieces, it doesn’t make a difference. It will cook to the point where it’s so tender it shreds anyway so how you put it in the appliance isn’t a big deal. Depending on what size slow cooker or Instant Pot you are using, you might need to cut it up to make it fit.

overhead shot of cooked corned beef & cabbage soup in a black slow cooker with cabbage

after with cabbage

What Type Of Potatoes To Use

What I love about this corned beef & cabbage soup recipe is that you can use your preferred potato! Personally, I use russet potatoes. Waxy potatoes like red or yellow work well too. Omit the potatoes for a low-carb corned beef & cabbage soup.

overhead shot of corned beef & cabbage soup in a white bowl

Adding The Cabbage 

Even though cabbage is a main ingredients in this soup, it is added the last 30 minutes of cooking. This is the case for both the slow cooker and Instant Pot. If you add the cabbage at the beginning, do not worry. The cabbage will be very tender however the soup should still taste good.

overhead shot of corned beef & cabbage soup in a white bowl

Storing & Freezing Leftover Soup

If you have leftover corned beef & cabbage soup, you can store or freeze it for later use. Store leftover soup in an air-tight container in the refrigerator for 3-4 days. To freeze leftover corned beef & cabbage soup, let the soup cool completely. Once cooled, add the soup to an air tight container or freezer-friendly plastic bag. Store the soup in your freezer for up to 2 months. To reheat frozen corned beef & cabbage soup, you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting!

overhead shot of corned beef & cabbage soup in a white bowl

FAQs & Tips

  • For Whole30 compatible corned beef, try Costco for a compatible brand. 
  • Omit the potatoes for this to be low-carb friendly. 
  • My corned beef was approximately 2.8 pounds.
  • I use a 6-quart slow cooker or Instant Pot to make this recipe.

St. Patrick’s Day Recipes

Irish Dublin Coddle

Low-Carb Corned Beef & Cabbage

Corned Beef Hash Breakfast Casserole

Corned Beef & Cabbage With Potatoes

Air Fryer Corned Beef

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overhead shot of corned beef & cabbage soup in a white bowl

Slow Cooker Corned Beef and Cabbage Soup

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Slow cooker corned beef and cabbage soup combines the flavors of corned beef, cabbage, potatoes, and various seasonings to create a flavorful and satisfying soup. The simple ingredients slow cook until tender with the cabbage added at the end. Instructions to make this comforting St. Patrick’s Day inspired soup in the Instant Pot are also included.

  • Total Time: 4 hours 10 mins
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 23 pound corned beef brisket with spice packet
  • 4 cups low-sodium beef broth
  • 2 cups water
  • 1 pound potatoes, chopped
  • 1 pound carrots, diced
  • 1/2 cup onion, diced
  • 1 small head green cabbage, chopped
  • 1 teaspoon dried parsley
  • Salt & pepper to taste
  • 1 tbsp oil (for Instant Pot)

Instructions

Slow Cooker

  1. Add all ingredients except the cabbage to the slow cooker. Stir to mix well.
  2. Cook HIGH 3-4 hours or LOW 6-8.
  3. Remove corned beef, shred, and put back in the slow cooker along with the cabbage.
  4. Cook an additional 30 minutes on HIGH or until cabbage is tender.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add oil, onions, carrots, and cook 3-5 minutes, or until vegetables are soft.
  2. Turn off the Instant Pot. Add beef broth and if necessary, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  3. Add potatoes, spice packet, parsley, salt & pepper. Stir to mix well. Add corned beef.
  4. Close lid and seal valve. Set high pressure and cook for 25 minutes per pound of corned beef. When cooking time is complete, quick release pressure and open the lid.
  5. Remove corned beef, shred, and put back in the pressure cooker. Stir in cabbage.
  6. Close lid and seal valve. Set high pressure and cook for 5 minutes. When cooking time is complete, quick release pressure.
  • Author: Shannon Epstein
  • Prep Time: 10 mins
  • Cook Time: 4 hours

Nutrition

  • Serving Size:
  • Calories: 310
  • Sugar: 9.5 g
  • Sodium: 1840.8 mg
  • Fat: 14.3 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 28 g
  • Fiber: 7.1 g
  • Protein: 19 g
  • Cholesterol: 40.9 mg

 

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.

 

Slow Cooker Corned Beef and Cabbage Soup
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Liz

Tuesday 15th of May 2018

Sounds delicious! Do I use chicken or beef broth? What is the carb count please.

Fit SlowCooker Queen

Sunday 18th of March 2018

You can use either but I like to use low-sodium beef broth. The recipe has been updated with nutritional info. Thanks!

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2014ritchie

Tuesday 21st of March 2017

What a great way to use leftovers. I usually make hash out of mine. I think I will give this a try too.