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.
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
How To Make Corned Beef & Cabbage Soup In The Slow 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.
- Turn on the pressure cooker and select sauté. Once hot add oil, onions, carrots, and cook 3-5 minutes, or until vegetables are soft.
- 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.
- Add potatoes, spice packet, parsley, salt & pepper. 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. When cooking time is complete, quick release pressure and open the lid.
- 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. When cooking time is complete, quick release pressure.
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
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.
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.
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!
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
Low-Carb Corned Beef & Cabbage
Corned Beef Hash Breakfast Casserole
Corned Beef & Cabbage With Potatoes
PrintSlow 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.
- Total Time: 4 hours 10 mins
- Yield: 6 servings 1x
Ingredients
- 2–3 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
- 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.
- Turn on the pressure cooker and select sauté. Once hot add oil, onions, carrots, and cook 3-5 minutes, or until vegetables are soft.
- 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.
- Add potatoes, spice packet, parsley, salt & pepper. 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. When cooking time is complete, quick release pressure and open the lid.
- 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. When cooking time is complete, quick release pressure.
- 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
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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.