My Keto {Pressure Cooker} Creamy Corned Beef Soup is chock full of corned beef and cabbage flavor, swimming in a bowl of creamy deliciousness. Made quickly in your Instant Pot or pressure cooker, that’s low-carb, gluten-free & grain-free!
Spring is nearly here but I’m still craving warm soups and stews. You too?
And since it’s St. Patrick’s Day season, who else is incorporating all the Irish style dishes into their weekly menu and breaking out the green accessories?? (hence the cute Shamrock Le Creuset Cocottes!}
Last week we had my Keto Pressure Cooker Corned Beef Brisket and Keto Colcannon Kale and Olive Oil Mashed Cauliflower but it just wasn’t enough!
Why not take the iconic Irish Corned Beef and Cabbage but transform it into a one pot, creamy, delicious soup??
Keto soup recipes like my Easy Keto Jalapeño Popper Soup, Easy Keto Stuffed Pepper Soup and Pressure Cooker Keto Clam Chowder always getting such rave reviews, I couldn’t resist making another to share!
My Keto Creamy Corned Beef Soup made in my Instant Pot Max was so delicious that I had to make it again later the same week. And Ray’s asking for it yet again and I haven’t even posted the recipe yet!
Which Pressure Cooker is Best?
If you’ve been following me over the past 8+ years then you already know that I’m a old-school pressure cooker fan. I learned using an old stove top pressure cooker in my grandmother’s kitchen back in the early 1990’s and haven’t stopped creating since!
For the past 5 years I’ve been in love with the GoWise Pressure Cookers and still think they are AWESOME but recently upgraded to the Instant Pot Max to utilize their higher pressure settings for safely using an electric pressure cooker for canning.
The only downfall currently is that it’s not available in an 8 quart model to hold more jars!
But anyway, if you are new to pressure cooking or looking to purchase your first multi cooker, I recommend both.
How to make Creamy Corned Beef & Cabbage Soup
With just a few simple ingredients that you can find at your local grocery store, you can have a delicious and keto friendly soup for dinner tonight.
- Corned Beef Brisket – 2 to 3 pounds is ideal.
- Onion – chopped
- Celery – chopped
- Garlic – chopped
- Chicken Bone Broth – I always recommend homemade
- Cabbage – shredded to finely chopped
- Cauliflower – this gives your soup some texture without using a high carb starch thickener, but it can be omitted to reduce the carbs further but will yield a thinner, broth like soup.
- Cream Cheese – this also helps with the thicker texture and gives it the creamy flavor
After making this Corned Beef Soup a few times, I found that trimming and cubing the corned beef before pressure cooking it makes it so much easier and there will be less fatty pieces in your soup that can be a strange mushy, out of place texture.
By cubing the corned beef it also GREATLY reduces the cooking time. To cook a Whole Corned Brisket in your pressure cooker try my Keto Pressure Cooker Corned Beef Brisket Recipe.
But wait! Please don’t throw away that trimmed off, corned beef fat! It’s so delicious when you give it a quick cook in your air fryer. I did mine for 375F for 10 minutes, tossing occasionally.
P.S. If you don’t have an air fryer YET, I highly recommend THIS one. It’s a multi-purpose kitchen appliance that we sincerely use every single day.
Ray and I were ready to fist fight for this tiny bowl of crispy corned beef fat bites, they were simply amazing.
You’ll add everything (except the cream cheese and some of the broth) into your pressure cooker and let it do it’s magic on HIGH for 30 minutes. I suggest naturally depressurizing for best results but I did use quick depressurization as well, it’s just a little messier 🙂
After pressure cooking and depressurizing, carefully remove the corned beef chunks and give them a light shred with a fork. Then blend the broth/veggies with cream cheese.
Add it all back into your pressure cooker, use the saute function to cook the cabbage and BOOM that’s it!
And if you’re feeling festive during the St Patrick’s Day Season, like me, these Shamrock Ramekins are the perfect way to serve your Low Carb Corned Beef Brisket Soup.
Aren’t they totally adorable??
Want more keto recipes?? Here’s a few of my favorites:
- Keto Creamy BBQ Horseradish Dip for Pork Rinds
- Keto Vanilla Coffee Creamer
- Easy Keto Nachos with Pork Rinds
Pressure Cooker Keto Creamy Corned Beef & Cabbage Soup
Ingredients
- 2.5 pound Corned Beef Brisket w/seasoning pack
- 1/2 medium head Cauliflower chopped
- 6 cups Chicken Bone Broth divided
- 1 medium Onion chopped
- 1 rib celery chopped
- 2 cloves Garlic finely chopped or pressed
- 8 ounce cream cheese
- 1/2 medium head cabbage shredded or chopped
- sea salt to taste
- black pepper to taste
Instructions
- Trim off excess fat from your brisket and cut the lean meat into 1-2 inch chunks.
- In your pressure cooker, place the seasoning pack that came with your brisket in a tea ball with 2 cups of chicken broth. Add trimmed brisket cubes along with cauliflower, onion, celery and garlic. Cook under HIGH pressure for 30 mintues, then allow to nautrally depressurize.
- Remove tea ball of spices, discard
- Using a slotted spoon remove cooked brisket chunks, lightly shred then set aside.
- Transfer the broth and cooked vegetables into your blender along with cream cheese and puree untill smooth. Additional reserved broth can be added to the blender if desired.
- In your pressure cooker, add the pureed mixture along with cabbage, remaining broth and shredded brisket.
- Using the saute function, simmer your Creamy Corned Beef and Cabbage Soup for a few mintutes or until the cabbage is cooked as desired. Season to taste with salt and pepper.
Nutrition
Keto Creamy BBQ Horseradish Dip for Pork Rinds
