Pressure Cooker Corned Beef and Cabbage Soup

Ready in 45 minutes

Cabbage, potatoes, bell pepper and aromatics simmered on the stove with corned beef create this wonderful one pot meal. A fun twist on a Classic Irish dish!

I thought this was a great way to enjoy corned beef and incorporating lots of vegetables. A few notes: I purchased a 2 1/2 lb piece or corned beef brisket. After I trimmed all the fat off it was 2 lbs. I boiled all the beef in the soup which shrunk to 18 oz, but only used half (9 oz cooked) of the corned beef in the soup and used the other half in another recipe.

  

Corned Beef and Cabbage Soup

Skinnytaste.comServings: 5 • Serving Size: 1 3/4 cup • Old Points: 6 pt • Points+: 7 pt

Calories: 281 • Fat: 12.2 g • Protein: 13.7 g • Carb: 31.6 g • Fiber: 6.6 g • Sugar: 3.6 g

Sodium: 782 mg

"Broth was a little weak. I'll keep working the recipe so I've added beef stock to it and tweaked it a bit more."

- cooksalot1995

Top-ranked recipe named "Pressure Cooker Corned Beef and Cabbage Soup"

4 avg, 1 review(s) 100% would make again

Ingredients

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Ingredients:
2 tsp olive oil
2 leeks, chopped (whites and light green only); chopped (whites and light green only)
2 cloves garlic
3 medium carrots chopped; chopped
1 yellow pepper chopped; Any color, Chopped
1 lb lean corned beef brisket (yields 9 oz cooked); (yields 9 oz cooked)
3 cups of water
2 bay leaves
1/4 cup chopped parsley; plus more for garnish
1 small head cabbage; cored and chopped1 large potato, peeled and cubed
fresh pepper to taste; or some pepper corns
2 cans Beef stock

Original recipe makes 5 Servings

Servings  

Preparation

With pressure cooker set to saute, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, and bell pepper and sauté about 2-3 minutes.

Add corned beef, peppercorns, bay leaves, parsley and water; cover and set cooker to high pressure for 55 minutes. Use natural pressure release.

Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the stock, cabbage, carrots and potatoes, taste for salt and pepper and adjust as needed. Set cooker to high pressure for 4 minutes. Let set for 20 minutes after finished then release rest of pressure with quick pressure release.

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Added on Award Medal
Calories Per Serving: 205 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Broth was a little weak. I'll keep working the recipe so I've added beef stock to it and tweaked it a bit more.
cooksalot1995 2 years ago
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