Pressure Cooker Corned Beef and Cabbage Soup
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 of 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.
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 of 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.
- 2 cloves garlic
- 2 tsp olive oil
- ingredients:
- 2 bay leaves
- 2 leeks, chopped (whites and light green only) chopped (whites and light green only)
- 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
- 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
- Carbohydrate 46.673676 g
- Cholesterol 0 mg
- Fat 1.51292799928 g
- Fiber 15.8986798500061 g
- Protein 6.68838 g
- Saturated Fat 0.280720799900582 g
- Serving Size 1 1 Serving (546g)
- Sodium 265.336999999986 mg
- Sugar 30.7749961499939 g
- Trans Fat 0.336419599980502 g
- Calories 205 calories
Step-by-step
- 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.
Standard ingredient lists omit how the curing spices embedded within the beef brisket interact with the surrounding liquid during sealed cooking. When the pressure cooker reaches high pressure, moisture extracts the pickling spice blend containing mustard seeds, coriander, and allspice directly into the water, transforming plain liquid into an aromatic broth that permeates the dense cell walls of the cabbage and root vegetables. Sautéing the leeks and yellow peppers in olive oil first triggers the Maillard reaction at a low heat, developing foundational savory notes before the sealed vessel traps escaping moisture. Cooking the trimmed beef under pressure for 55 minutes breaks down tough collagen strands into gelatin, which thickens the stock without requiring added starches or roux. Subsequent high-pressure cooking for exactly four minutes ensures the diced potatoes soften completely while retaining structural integrity rather than dissolving into mush. Pair this hearty bowl with crusty soda bread, whose dense crumb and acidic yeast profile balance the heavy salinity of the cured meat.
