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    Home » Low Carb Keto Recipes » Keto Appetizers

    Corned Beef and Cabbage Soup - Keto Recipe

    Published: Feb 22, 2019 Last updated: Sep 21, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Made in the Instant Pot, Corned Beef and Cabbage soup is a delicious way to enjoy your leftover Corned Beef dinner!
    Corned Beef and Cabbage Soup in a wooden bowl with parsley garnish and two wooden spoons to the left

    If you think there’s nothing that tops the comfort food list like corned beef and cabbage, then you need to try this Corned Beef and Cabbage Soup! All the delicious flavors of corned beef, reworked into a soul-warming keto corned beef and cabbage soup full of low carb goodness.

    This is the classic Irish corned beef dish you love, transformed into a soup. It's not only great for leftover corned beef, but has zero of the starchy potatoes you try to avoid on a keto diet.

    Upclose image of Corned Beef and Cabbage soup with fennel frond garnish and sliced lemon and fronds in the backbround

    Why I created Low Carb Cabbage Soup in the Instant Pot

    It wasn't always the case, but now I love my pressure cooker.  It was comfort food recipes like this Cheesy Keto Super Taco Instant Pot Omelet that won me over.

    With this Corned Beef and Cabbage recipe, you can sauté the onions and toast the spices using the sauté setting. As a result, I have less dirty dishes. This is one of the reasons I fell in love with the Instant Pot!

    The Instant Pot makes it easy to use more than one function with all of its different settings. Because of these reasons I chose to make my soup in an Instant Pot.

    Ingredients for soup

    Tips for Corned Beef and Cabbage Soup


    Can I use corned beef leftovers for cabbage soup?

    Absolutely! You can definitely use your leftover corned beef from St. Patrick’s Day for this instant pot corned beef and cabbage soup. Dice up the corned beef leftovers or shred then and toss them right into the stock! And, it is such a perfect winter dinner! So if you don’t know what to make with leftover corned beef brisket, you’ve found yourself a winning dinner recipe.

    How did you make this low carb cabbage soup into a keto soup?

    Corned beef and cabbage is not difficult to make ketogenic. Most people eat their corned beef and cabbage with a side potatoes, so most versions of the soup add diced potatoes in the broth. As an alternative, you can add a low carb alternative like diced turnips to your stock and cook like you would potatoes. Mustard seed and bay leaf in white bowl with rutabaga beside bowl

    Can I make this a slow cooker corned beef and cabbage soup?

    Yes! You can certainly make this in a crockpot. Just do the sautéing on your stovetop and finish the recipe off in your slow cooker instead of an Instant Pot. Cook on low for 4-6 hours

    Why do you use the saute setting on the Instant Pot for this recipe?

    The saute setting allows you to make this a one-pot dinner. You saute the onions, celery, fennel bulb, and garlic and toast the mustard seeds and allspice right in the same pot. As a result, you have less dishes to wash. That always sounds great to me!Instant pot photo with saute setting being pointed out

    Corned Beef and Cabbage Soup in a wooden bowl pinnable image

    How to Make Leftover Corned Beef Soup

    Time Needed 1 hour and 30 minutes.

    Made in the Instant Pot, Corned Beef and Cabbage soup is a delicious way to enjoy your leftover Corned Beef dinner!

    1. Sauté and toast the aromatics.

      First, you will sauté and toast the aromatics. For this, you’ll use the sauté function on your Instant Pot. Aromatics being sauted in the instant pot

    2. Process some of the broth.

      After sautéing and toasting the aromatics, you’ll add liquid to make a vegetable broth. Then, you’ll remove one cup of the mixture to process in a blender. This helps the flavors to marry and makes the stock much heartier with a richer flavor. Sliced fenell and fennel fronds on a cutting board

    3. Add processed stock and remaining ingredients to pot.

      The processed stock goes back into the pot with the rest of the stock as well as the rest of the ingredients except the fresh herbs and the lemon juice. If you are not using leftover corned beef in this recipe, then this is the step where you would add your raw beef to the Instant Pot.

    4. Add water for more broth

      Fill the pot to the max fill line with water. It may feel like a thick soup, but will thin out as it cooks, as the vegetables release more liquid. Or if you prefer an Irish Corn Beef Stew, don’t thin yours out as much.

    5. Release pressure and serve!

      After the low carb soup is finished cooking, be sure to allow 15 minutes for the pressure cooker to slow release pressure.

      Add your chopped fennel fronds, chopped parsley, and squeeze in the juice of the lemon. Stir it up and enjoy!
      Corned Beef and Cabbage Soup in a wooden bowl with parsley garnish and two wooden spoons to the left

    You may need

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    What’s new? Check out my Grumpy’s Honeybunch Store on Amazon!  Thanks so much for being a part of Grumpy’s Honeybunch!

    If you don't own an Instant Pot, then I highly recommend one! I thought I didn't need one and resisted buying it. Then when we did get one, I realized it was an awesome tool to use in the kitchen! We've had it for quite a while and it's been so good to us! It has plenty of settings, but is still simple and easy to figure out.

    Corned Beef Recipes you may like

    • Homemade Corned Beef Hash and Eggs
    • Reuben in a Bowl
    • Irish Potato and Corned Beef Chowder
    • Corned Beef and Cabbage in the Instant Pot
    Corned Beef and Cabbage Soup in a wooden bowl with parsley garnish and two wooden spoons to the left

    Corned Beef and Cabbage Soup

    Jenn, from Keen for Keto
    Made in the Instant Pot, Corned Beef and Cabbage soup is a delicious way to enjoy your leftover Corned Beef dinner!
    4.58 from 7 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 20 mins
    Cook Time 50 mins
    Additional Time 20 mins
    Total Time 1 hr 30 mins
    Course Appetizers
    Cuisine Irish
    Servings 10 servings
    Calories 331 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 medium onion. diced
    • 2 celery stalks diced
    • 1 fennel bulb diced (reserve fronds)
    • 2 cloves garlic minced
    • 6 tablespoon butter
    • 1 ½ tablespoon toasted mustard seed
    • ½ teaspoon allspice
    • 3 pounds corned beef diced or shredded
    • 1 Bay leaf
    • 2 tablespoon tomato paste
    • 4 cups chopped cabbage
    • 5 turnips diced small in ¼” cubes (about 2 cups)
    • ½ teaspoon pink salt
    • Freshly ground black pepper to taste
    • ½ cup parsley chopped
    • Fennel fronds
    • Juice of 1 fresh lemon

    Instructions
     

    • Set the Instant Pot to sauté. It should read “30”.
    • Add butter and onion. Saute for 10 minutes, stirring frequently.
    • Add celery stalks, fennel, and garlic. Saute 6 more minutes.
    • Push vegetables to the sides of the pot so there’s a “hole” in the middle, exposing the metal bottom of the pan. Add the mustard seeds to the middle of the pan and stir, toasting the seeds for 2 minutes.
    • Add the allspice to the center with the mustard seeds and toast for 2 more minutes.
    • Turn off the sauté feature.
    • Add 2 cups water to the pot and stir.
    • Remove 1 cup of the broth and process in a blender till smooth. Return the processed stock to the pot. Stir.
    • Add the corned beef, bay leaf, tomato paste, cabbage, turnips, salt, and pepper. Fill the instant pot up with water till it nears the Max Fill line. Do NOT fill it higher than this line.
    • Place the lid on the Instant Pot, turn the vent to “sealing”, and set the Instant Pot to cook for 30 minutes on high pressure.
    • While the cabbage soup cooks, dice the parsley and fennel fronds, being careful not to use any of the harder stems of the fennel.
    • When the soup is done cooking, allow the Instant Pot to sit and slow release pressure for 15 minutes. After 15 minutes, you may set the vent to “venting” to release the remainder of the pressure.
    • When the pressure cooker is done venting, open the pot. Add the parsley, fennel fronds, and lemon juice, and stir. Serve and enjoy!

    Notes

    Net Carbs = 6

    Nutrition

    Serving: 2.4 cupsCalories: 331kcalCarbohydrates: 9.2gProtein: 20gFat: 24gSodium: 1221mgFiber: 3.2gSugar: 3g
    Keyword Cabbage, corned beef, Corned Beef and Cabbage Soup, Leftover Corned Beef, soup
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Comments

    1. Christine Longval Maxwell

      March 16, 2021 at 9:59 am

      How much allspice? It’s not listed in the ingredients only the instructions....?

      Reply
      • Shelby Law Ruttan

        March 16, 2021 at 12:27 pm

        Hi Christine, I would use 1/2 teaspoon. Thanks for letting me know and I will adjust the recipe! Shelby

        Reply
    2. Rhonda Schilling

      February 21, 2020 at 5:10 am

      This recipe calls for allspice but it does not give an amount. Also, do the ingredient amounts change if you do not have an instant pot? Thanks! I'm looking forward to trying this.

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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    545 shares