Corned Beef and Cabbage Chowder From Leftovers and More Pressure Cooker Goodies
A creamy and delicious corned beef stew made from the leftovers of a traditional Irish meal.
Equipment
- 1 Pressure cooker for cooking
Ingredients
Main ingredients
- 1 small onion diced, about 1 cup
- 3 celery stalks diced
- 3 carrots diced, fresh or leftovers
- 3 red potatoes cooked, peeled, and diced
- 2 cups corned beef cooked, diced
- ¼ head cabbage sliced or about 3 cups fresh
- 2 cups beef broth
- 2 cups 2% milk
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
Instructions
- Start by melting your butter inside the pressure cooker on medium heat. You wanna get that rich base going for the veggies.
- Toss in diced onions, celery, and carrots. Stir ’em around and sauté till veggies get tender, about 5 minutes.
- Now sprinkle the flour over the veggies and stir for about a minute to cook it out. This roux gonna thicken your chowder nicely.
- Slowly pour in the beef broth and milk, stirring constantly so no lumps pop up. Let it come up to a gentle simmer, you’ll see it start thickening in about 5-7 mins.
- Throw in the cooked potatoes, corned beef, and cabbage. Give everything a good stir to mix flavors through.
- Lock the lid, set your pressure cooker for a natural release after simmering under pressure for about 10-15 minutes. When done, check seasoning and add salt and pepper to taste before serving.
Notes
This recipe gives you the option to use all leftovers or incorporate fresh ingredients.