This paleo & whole30 corned beef & cabbage soup can be made in the slow cooker or electric pressure cooker (Instant Pot).
Updated 2020 with Instant Pot instructions
Instant Pot Corned Beef & Cabbage Soup VIDEO:
To me, one of the best things about St. Patrick’s Day is the massive sale of corned beef . I can usually find it for less than a dollar a pound at my local grocery store! Score. If you’re looking for whole30 compliant corned beef, it’s normally in stock at Costco this time of the year.
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.
What Type Of Potatoes To Use
Waxy potatoes. Waxy potatoes work best because they hold their shape well during the long cook time. I like to use baby yellow or red potatoes. If you use a potato like russet or even sweet potatoes, I suggest you cut them in larger chunks than you usually would. This will help them not turn to mush when they cook. What you see here are baby yellow potatoes that I cut in half.
Adding The Cabbage
The cabbage is added at the end of cooking for both the slow cooker and electric pressure cooker. If you aren’t going to be home or forget and add the cabbage at the beginning, don’t worry. The cabbage will be very tender but the taste will still be there.
This 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. I didn’t use any other spices, just the spice packet.
Looking for other St. Patrick’s Day recipes? Check these out:
- 2–3 pound corned beef brisket with spice packet
- 6 cups low-sodium beef broth (or 4 cups broth and 2 cups water)
- 1 pound potatoes, halved, chopped or diced
- 1 pound carrots, diced
- 1 small onion, diced
- 1 small head green cabbage, chopped
- 1 tbsp oil (for pressure cooker)
- Add all ingredients except the cabbage to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- Remove corned beef, shred, and put back in the slow cooker along with the cabbage.
- Cook an additional 30 minutes on HIGH or until cabbage is tender.
Electric Pressure Cooker (Instant Pot)
- Turn on the pressure cooker and select sauté. Once hot add oil, onions, carrots, and cook 3-5 minutes, or until vegetables are soft.
- Add beef broth and if necessary, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Add potatoes and spice packet, Stir to mix well. Add corned beef.
- Close lid and seal valve. Set high pressure and cook for 25 minutes per pound of corned beef. Quick release pressure.
- Remove corned beef, shred, and put back in the pressure cooker. Stir in cabbage.
- Close lid and seal valve. Set high pressure and cook for 5 minutes. Quick release pressure.
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