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Slow Cooker Corned Beef and Cabbage Soup

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

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5 from 9 reviews

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

Units Scale
  • 2 to 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

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.

Notes

My corned beef was approximately 2.8 pounds.

Nutrition

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