Our easy Instant Pot corned beef soup recipe (without cabbage) is a great way to use up your Ninja Foodi corned beef brisket from St. Patricks Day! Creamy like chowder you have got to make this for dinner tonight!
I just threw together this corned beef soup and it came out creamy and fantastic! Perfect lunch for me. If you’re wondering what’s the best leftover corned beef recipe I think I have it here! We made it and added it to our list of easy Instant Pot recipes.
What can you make with leftover corned beef? You can make this recipe in your Ninja Foodi, Crockpot Express or on your stovetop too. I have you covered! Bet you didn’t completely finish your hunk of meat yesterday did you?? Well as good as corned beef brisket is you never want to throw even a bite of it away. Just dice it up on day 2 and make this!
THIS is the best way to use leftover corned beef ever. You’ll agree with me once you have a bowl of this goodness. Even if yours has become a bit dry in the fridge this will liven it up and make it delicious once again.
For this you aren’t going to use any cabbage. I will say flat out that whatever you have left in that regard should just be thrown out. You know how I hate to waste food but it just doesn’t save well, and certainly wouldn’t reheat well in a soup. It would just become mush. Use a new drained can of veggies instead.
I had everything I needed in my fridge. To begin with this is what I added. I used frozen vegetables but you could use canned, they will just become softer. Onions go in just about everything I make so those were a given. Since this is a chowder of sorts you don’t need a ton of meat to make it amazing.
One bite sized piece in every spoonful is great, so even if you only have about 1 cup you’ll be good to go still.
We made our Instant Pot corned beef and cabbage recipe again this year. Our piece was about 3.5 lbs. which left about 1.5 cups of diced leftover corned beef. A perfect amount for this Instant Pot corned beef chowder we called it.
No matter whether you baked, smoked or made air fryer corned beef brisket the night before this will work great.
Ingredient Notes
Just dice what you have left of your corned beef brisket into bite size pieces and throw it right in. If you wanted the addition of some shredded cabbage you could add that at the end when it’s on the saute function to soften.
Can you use frozen corned beef?
You could make this with frozen pieces if they were diced before putting into the freezer. They would need to be separated though to get tender when cooking in the soup liquid. If not, follow our Instant Pot frozen corned beef recipe first, dice and then continue with directions below.
To make this creamy like chowder you need heavy whipping cream with a bit of cornstarch to thicken it up at the end.
Can you make this without cream?
I have made a healthier corned beef and cabbage soup in a slow cooker with some of the same ingredients (minus whipping cream & cornstarch) on low for 4-6 hours. Then whisk last 2 together and add at end allowing them to heat on high for 30-60 min.
You want some beef broth to make it into a soup and add some natural salt into the mix. I like to add frozen vegetables because they are already prepped and diced into small bite size pieces. You could use fresh diced fine.
How Long to Cook Corned Beef Soup
If cooking on a pot on your stovetop put heat to medium. Cover and bring to a boil stirring it until the vegetables are as soft as you’d like and meat has softened. May take 20 minutes or so. In an Instant Pot, set to high pressure for 2 minutes. Allow to naturally release for 5 minutes, then let out rest of steam.
Whisk together your whipping cream and cornstarch in a separate bowl until all lumps are gone. Turn your pressure cooker off, then press saute and wait until it begins to bubble. Pour your cornstarch mixture in and allow to bubble for about 2 minutes, stirring, so chowder/soup thickens. Serve!
What if you want to make corned beef chowder on the stovetop? You can do that too like we did initially to cook our dutch oven corned beef shown below.
Creamy Corned Beef Soup Recipe
Equipment
Ingredients
- 1.5 cup corned beef, or more, diced, this is how much we used
- 3/4 cup onion, diced
- 2 cup beef broth
- 1 cup frozen vegetables, mixed
- 1 cup heavy whipping cream
- 3 tbsp cornstarch
- 1/4 tsp salt, optional, I suggest seasoning when it is done
Instructions
- Dice your leftover corned beef into small bite size pieces. Add this, your diced onion, frozen mixed vegetables and beef broth into your pressure cooker. Can add salt now, I choose to season at the end (some corned beef and broth already has a lot of salt in it)If cooking on a pot on your stovetop put on medium heat.
- Set your pressure cooker to high pressure for 2 minutes. Allow to naturally release for 5 minutes, then let out rest of steam.If making on the stovetop allow it to come to a rolling boil stirring it until the vegetables are as soft as you’d like and meat has softened.
- Whisk together your whipping cream and cornstarch in a separate bowl until all lumps are gone.
- Turn your pressure cooker off, then press saute and wait until it begins to bubble. Pour your cornstarch mixture in and allow to bubble for about 2 minutes, stirring, so chowder/soup thickens. Serve!If making on stovetop add cornstarch mixture once your vegetables are softened to your desired texture, stir until it is as thick as you want it. Remove from heat and serve immediately.
- We like to serve this with a side of rolls.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
You could make this as a canned corned beef recipe but that isn’t ideal. Canned has a totally different texture, it is more like a paste. You would need to heat it first to brown slightly and then stir in with the other ingredients.
For our creamy version here I do think it needs a bit of a roux or thickener at the end so it turns out like chowder. You can do this with a few tbsp of cornstarch whisked with some cool water. Add when bubbling and stir until it becomes as thick as you’d like.
You would not want to use too much of it, but to thin it out yes that would be a good idea. This is very salty so much more than 1/4 cup or so would overwhelm the dish and would be inedible.
How to serve
Cranberry sauce can be paired with it too for a salty sweet meal. Warm a piece and serve it with a garlic pickle on the side too for an over the top dish. Corned beef mustard is one of my favorites for dipping those bites. sweet chili sauce is a great dip too. Printable recipe is below with nutritional information too.
I made this after St. Pat’s day last year and loved it so I was looking forward to it this year. I did something a little different this year and wanted to share it. When I made the corned beef (in the Instant Pot), I added potatoes, onions and carrots. I probably had plenty for a couple more meals. Instead I saved the broth for the corned beef and the veggies. I used those in my soup and it worked out well. BTW, I’m the one who couldn’t get the recipe to print last year. Never happened since. I always enjoy the recipes on your site.
I love your recipes but wanted to let you know that the Print option on this and the Lo Mein recipes didn’t work, at least not on my MacBook. This has never happened before so I wanted to let you know.
Just tried on my Mac desktop and it seems to be working just fine. Try again please.
I tried again today and it worked. Just some computer glitch the other day, I think.JJ