Ninja Foodi Corned Beef and Cabbage (2024)

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This comfort-food meal of corned beef and cabbage cooks to delicious juicy tenderness with the help of a pressure cooker. My Ninja Foodi makes it easy and effortless. When it’s this simple, there’s no need to wait for a special occasion to make it!

You’ll love this one-pot meal that has corned beef brisket, potatoes, carrots, cabbage, and a host of seasoning and aromatics to make it a savory meal that your family will love. It’s an Irish-inspired meal that’s perfect for St. Patrick’s day but is equally appropriate anytime you’re looking for a satisfying meal that will earn you rave reviews.

It’s a simple 3-step process where your pressure cooker will cook the corned beef brisket first, and then you’ll add in the vegetables for their short session in the cooker. Lastly, you’ll use the air crisp function to add the final browning to the meat after you’ve drizzled a scrumptious glaze on top. This is a function available with the Ninja Foodi, but it’s optional if you’re using another brand of pressure cooker that doesn’t have that function. Either way, your pressure cooker will yield the same fall-of-the-fork amazing flavor results!

Why You’ll Love This Recipe

It’s a one-pot meal.
There are no special cooking skills needed.
Your pressure cooker does most of the work – you just need to prep the veggies!
It’s quicker than the traditional method of roasting corned beef.
It’s outrageously flavorful.

What Is Corned Beef?

Corned beef is made from beef brisket that has been cured in salty brine for up to a week. Brining preserves, or pickles, the meat. Brisket is considered a tough cut of meat and the brining process actually helps it turn into a delicious, flavorful, and tender cut of meat as it cooks.

Ingredients Needed

Corned Beef Brisket – choose one that’s 4-5 pounds and that comes with a seasoning packet.

Chicken Stock – you’ll need 1 cup. You can also substitute beef broth.

Balsamic Vinegar – you’ll need 1/2 cup to help flavor the brisket.

Onion – one diced onion, white or yellow, for flavor.

Garlic Cloves – 7 peeled cloves will help infuse the meat and vegetables.

Dried Spices – thyme leaves and bay leaves – for flavor.

Gold Baby Potatoes – scrubbed. You do not need to cut these in half. Leave them whole.

Carrots – about 1 pound, peeled and cut into large pieces.

Green Cabbage – one head, cored and cut into large wedges.

Glaze – (optional) brown sugar, dijon mustard, and water, cooked on the stovetop as a topping for the cooked corned beef.

Directions

This is a summary of the cooking process. Refer to the recipe card for detailed instructions.

Cook: Place the corned beef brisket in your pressure cooker, fat side down, along with the seasoning packet, chicken stock, balsamic vinegar, onion, garlic, thyme, and bay leaves. Cook for 75 minutes on high pressure.

Release: When finished, naturally release for 10 minutes before a quick release. Remove the corned beef to a plate and tent it with foil to keep warm.

Add Vegetables: Add the potatoes, carrots, and cabbage to the pressure cooker. Seal and pressure cook for 3 minutes before a quick release.

Make Glaze: In a saucepan, heat the brown sugar and water until it boils. Stir in the mustard and continue cooking until the sauce has reduced about 2 to 3 minutes.

Crisp The Corned Beef: Return corned beef to the pressure cooker, setting it on top of the vegetables. Drizzle the glaze over the top of the brisket. Replace the crisping lid and set the air crisp function to 400 degrees. Cook for 20 minutes.

Which Cut Of Beef Brisket Should I Use?

You’ll usually find two cuts of brisket, flat and point cut. The flat tends to be leaner than the point cut. The point cut is triangular in shape and has more fat throughout it. Both will cook to tenderness and are infused with flavor, so it really doesn’t matter which cut you use.

Should I Rinse The Corned Beef Before Cooking?

Yes, rinse the corned beef. This removes the excess salt from the brine. The corned beef has already been infused with its flavors, plus you’ll be adding the seasoning packet that came with brisket so the corned beef will still be ultra flavorful!

What’s In The Seasoning Packet And Do I Need To Use It?

Yes, you should use it! Unless you want to prepare your own potpourri of spices, use the one that came with the brisket.

The seasoning packet contains “pickling” spices that are a mix of peppercorns, dill seeds, mustard seeds, bay leaves, and more. The packet may also contain warming spices of cinnamon, ginger, cloves, and nutmeg.

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How Do I Cut Corned Beef?

You should slice the cooked corn beef against the grain. This helps break up any muscle fibers. Thinner slices will be more tender.

Ninja Foodi Corned Beef and Cabbage (11)

Can I Add Guinness Beer To This Recipe?

Sure! Just replace the chicken broth (or part of it) with beer for additional flavoring, if you wish.

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Can I Make This Recipe In The Oven?

Yes! In fact, I have a baked corned beef recipe right here to walk you through it. Keep in mind, though, that it will take substantially longer, up to 3-4 hours to roast corned beef in the oven.

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What Do I Serve With Corned Beef And Cabbage?

Since this is a complete meal in a pot, it would pair wonderfully with Irish soda bread, sourdough bread, or country bread.

For dessert, I would heartily recommend my Irish Apple Cake or Chocolate Stout Cake with Whiskey Buttercream Frosting.

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How Do I Store Leftovers?

Any leftovers of corned beef and/or vegetables will keep up to 3 days in the refrigerator in a tightly sealed container.

Reheat on your stovetop, in the microwave, or in the oven on low.

Related Recipes

Baked Corned Beef And Cabbage

Slow Cooker BBQ Beef Brisket

Low Carb Italian Beef And Cabbage Casserole

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Yield: 10 servings

Ninja Foodi Corned Beef and Cabbage

Prep Time: 15 minutes

Cook Time: 2 hours

Additional Time: 20 minutes

Total Time: 2 hours 35 minutes

Ingredients

4 to 5 pounds corned beef brisket (with seasoning packet)
1 cup chicken stock
¼ cup balsamic vinegar
1 onion, diced
7 cloves garlic, peeled
½ teaspoon dried thyme leaves
3 bay leaves
1 ½ pounds gold baby potatoes, scrubbed
1 pound carrots, peeled and cut into large pieces
1 head green cabbage, cored and cut in wedges
For glaze, if desired:
½ cup light brown sugar, packed
½ cup water
½ cup dijon mustard

Instructions

Place brisket in the cooker pot with the fat-side down. Add seasoning packet, stock, balsamic vinegar, onion, garlic, thyme, and bay leaves.
Cover the cooker with a lid and set the valve to sealing.
Set the electric pressure cooker to manual or “pressure cook” for 1 hour and 15 minutes or 75 minutes. Press start/stop to begin the cooking cycle. Once the cycle is complete, allow the pressure to naturally release for 10 minutes before quick release.
Remove the brisket from the cooker and keep it warm. Also, remove the garlic and bay leaves.
Add the potatoes, carrots, and cabbage to the pot with the liquid. Cover the cooker with a lid and set the valve to sealing.
Set the electric pressure cooker to manual or “pressure cook” for 3 minutes. Press start/stop to begin the cooking cycle. Once the cycle is complete, quick release the pressure.
To make the glaze: In a small saucepan, heat the brown sugar and water over medium-high heat until it comes to a boil. Stir in the mustard and continue cooking until the sauce is reduced about 2 to 3 minutes.
Place the corned beef brisket over the vegetables and pour the glaze over the corned beef. Replace the crisping lid and set the Air Crisp function to 400 degrees. Cook for 20 minutes.
Remove brisket and allow to rest for 15 minutes prior to slicing.
To serve, slice brisket against the grain. Serve with vegetables and mustard, if desired.