Easy Corned Beef and Cabbage Soup
This hearty soup combines tender corned beef, cabbage, and potatoes in a rich, flavorful broth, prepared quickly in a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion chopped
- 1 ½ cups carrots sliced, about 3 carrots
- 1 ½ cups celery sliced, about 3 stalks
- 1 tablespoon garlic minced fresh
- 1 teaspoon caraway seeds more or less to taste
- 8 cups low sodium beef broth
- 3 cups corned beef fully cooked, shredded or cubed
- 4 cups cabbage chopped, about 1 inch pieces, ½ of a small head
- 2 cups red potatoes cut into bite size pieces, about ½ pound
- 2 bay leaves
- ¼ teaspoon black pepper more or less to taste
- 2 tablespoons fresh parsley chopped for garnish (optional)
Instructions
Instructions
- Heat olive oil in the pressure cooker pot over medium heat. Sauté onions, carrots, and celery for about 5 minutes until tender.
- Add minced garlic and caraway seeds, stirring for about 1 minute until fragrant.
- Pour in beef broth and bring to a boil.
- Add corned beef, cabbage, potatoes, and bay leaves. Stir to combine.
- Lock the lid and set the pressure cooker to high pressure for 10 minutes. Let naturally release for 10 minutes, then quick release.
- Open the lid and stir. Adjust seasoning with salt and black pepper to taste. Serve with parsley garnish.
Notes
For easy prep, use pre-chopped vegetables or cooked corned beef. Adjust seasonings and garnishes as desired.