Ninja Foodi Corned Beef and Cabbage is the perfect St. Patrick’s Day meal to serve up a crowd or your family. Corned beef and cabbage is so easy in the Foodi. Tender juicy corned beef brisket that is paired with potatoes, carrots, and cabbage.
The Ninja Foodi is the easiest way to get perfectly cooked corned beef brisket each and every time. Add in the cabbage and you have a meal to serve up your family.
Table of contents
I will walk you through how to make this Ninja Foodi corned beef! You will cook your corned beef for so long and then add in your veggies and get them perfectly cooked.
If you have leftovers try my pizza Reuben rolls! They are so delicious to make and kid-friendly. Or with your leftovers try my Rueben recipe.
Why make this corned beef in Ninja Foodi..
Time-Saving: The Ninja Foodi is a multi-functional kitchen appliance that combines the functions of a pressure cooker, air fryer, and slow cooker, which allows you to cook the corned beef in less time than traditional methods. The pressure cooking function of the Ninja Foodi can cook the beef brisket in a fraction of the time it would take to cook in a slow cooker or on the stovetop.
Even Cooking: The Ninja Foodi cooks food evenly, thanks to its unique heating and ventilation system. This means that the corned beef will be cooked evenly throughout, with no hot or cold spots.
Convenience: The Ninja Foodi is a versatile kitchen appliance that can be used to cook a variety of dishes. This means that you can use it to cook the corned beef brisket and other side dishes at the same time, which makes it a convenient option for busy families or those who want to save time in the kitchen.
Flavorful: The pressure cooking function of the Ninja Foodi helps to seal in the flavors and juices of the corned beef brisket, resulting in a tender and flavorful dish. Additionally, the air frying function can be used to crisp up the top of the corned beef, adding a delicious crunchy texture to the dish.
- Chicken Stock: The chicken stock adds richness and depth of flavor to the dish, which enhances the overall taste of the corned beef brisket.
- Balsamic Vinegar: The balsamic vinegar provides a tangy and slightly sweet taste, which complements the saltiness of the corned beef and balances the overall flavor of the dish.
- Onion and Garlic: The onion and garlic add a savory flavor and aroma to the dish, which enhances the taste of the beef and adds depth to the flavor.
- Thyme and Bay Leaves: Thyme and bay leaves are aromatic herbs that provide a unique flavor to the dish. They also help to balance the richness of the beef and add a layer of complexity to the overall flavor.
- Gold Baby Potatoes: The gold baby potatoes add a nice texture to the dish and help to soak up the flavors of the other ingredients. They also provide a natural sweetness that complements the savory flavors of the dish.
- Carrots: Carrots add a sweet and earthy flavor to the dish, which complements the beef and provides a contrasting texture to the other ingredients.
- Green Cabbage: The green cabbage adds a fresh and crisp flavor to the dish, which helps to balance the overall richness and heaviness of the other ingredients.
- Brown Sugar: Brown sugar adds a subtle sweetness to the dish, which balances the other flavors and enhances the natural sweetness of the vegetables.
- Dijon Mustard: Dijon mustard adds a tangy and slightly spicy flavor to the dish, which helps to cut through the richness of the beef and adds a layer of complexity to the overall flavor. It also helps to balance the sweetness of the brown sugar.
How to Make
Full directions on how to make this Ninja Foodi corned beef and cabbage are in the printable recipe card at the bottom of the post.
- Start by placing the corned beef in the Ninja Foodi, fat side down. Then you will add in the seasoning packet that came with the corned beef.
- Pour in the stock, vinegar, onion, garlic, thyme and the bay leaves. Place the lid on the Ninja, and make sure the valve is set to sealing.
- Select manual pressure cook and set the time for 1 hour and 15 minutes. Press the start/stop button to start cooking. Once the time is up, allow it to naturally release pressure for 10 minutes, then do a quick release to push off extra pressure.
- Now you will open the lid and remove the brisket, and the garlic and bay leaves.
- Add on the potatoes, carrot, and cabbage to the Ninja Foodi pot with the liquid. Place the lid on the Ninja and set valve to sealing.
- Pressure cook for 3 minutes, and quick release when done.
- For the glaze, you will mix the brown sugar and water in a pan, on medium-high heat. Once it boils, stir in the mustard and let it cook for 2-3 minutes to reduce to a thicker texture.
- Place corned beef on top of the vegetables once the veggies are done. Then pour the glaze over the brisket.
- Get the crisping lid and place on top, and then use the air crisp feature for 400 degrees for 20 minutes.
Expert Tip: Let the brisket rest for 15 minutes once it is done, and cut against the grain. Serve with the cabbage, carrots, and potatoes.
If you have leftovers you will be able to store the corned beef and the veggies in the fridge for 3-4 days. You will find the cabbage is best eaten right away.
As it cools and is stored in the fridge it becomes even soggier. We tend to throw away any cabbage we don’t eat that night.
Yes, you can freeze corned beef and cabbage. However, it’s important to keep in mind that the texture of the vegetables may change after freezing and thawing, and they may become a bit mushy.
To freeze corned beef and cabbage, first, let the dish cool down to room temperature. Then, transfer it to an airtight container or a freezer bag, making sure to remove as much air as possible. Label the container with the date and contents, and place it in the freezer.
When you’re ready to eat the frozen corned beef and cabbage, thaw it in the refrigerator for several hours or overnight. You can reheat the dish in the oven or on the stovetop, stirring occasionally until it’s heated through. It’s important to ensure that the dish reaches an internal temperature of at least 165°F (74°C) to ensure food safety.
You will start by cooking your corned beef first, then after so long you will add in your veggies and cook them.
If you cooked the vegetables as long as you do the corned beef you would end up with mush.
Because you are cooking in the Ninja Foodi you can reach for either cut of brisket. Flat or Point they both are great. Since you pressure cook it becomes extremely tender and juicy.
You want to cut against the grain when you slice corned beef. Brisket is one of the toughest meat, and you want to ensure it is tender by slicing correctly.
I put a glaze on corned beef to add incredible texture and flavor. Dijon Mustard, brown sugar, and water are all you need to get that rich crust that is so flavorful.
More Recipes To Try
- Dr. Pepper Pulled Pork
- Instant Pot Beef Pot Pie
- Ninja Foodi Rotisserie Chicken
- Instant Pot Chili
- Instant Pot Bone Broth
Ninja Foodi Corned Beef and Cabbage
- 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
- 1/2 cup dijon mustard
- 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 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 warm. Also remove the
garlic and bay leaves.
- Add the potatoes, carrots, and cabbage to the pot with the liquid. Cover the cooker with 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..
- Ninja FD302 Foodi 11-in-1 Pro 6.5 qt. Pressure Cooker & Air Fryer that Steams, Slow Cooks, Sears, Sautés, Dehydrates & More, with 4.6 qt. Crisper Plate, Nesting Broil Rack & Recipe Book, Silver/Black
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Comments & Reviews
Omg…the best I have ever done! Definitely gonna do this over and over again….Just can’t wait for leftovers!
OH so glad you love it!!!
Is this really enough liquid for 4-5 lbs of corned beef? Only 1 cup of chicken broth and 1/4 cup balsamic vinegar?
It worked for my corned beef. If you have a larger one than feel free to add more to ensure it is fine.
Virginia Hanna says
A half cup of Dijon mustard?! Really or is that a typo?
That seems like, well, a lot of mustard lol
I’m making this recipe today, but using a glaze recipe from a different site, they used 1/4 c of brown sugar and balsamic and 1/2tblsp of Dijon mustard
1/2 cup of Dijon is correct. This offers a nice flavor and crust, but I get your concern.
Can the corned beef be frozen when you put it in the ninja?
I would assume you could, you might just need to add a little bit more time to cook to ensure you get it tender.
My Brisket is only 2.5lbs, do I cut the cook time in half?
Hey Kylee! I would almost leave the cook time the same, as it takes awhile to cook and break down brisket to make it tender. If you do cut back time I wouldn’t do it by much or you could end up with a tough cut of meat. If so, cook longer to help it break down more.
Kevin Knowlton says
do you use the rack or put the corned beef in the bottom of the pot?
I just place it right in the pot. But you can also do a rack if you prefer.
Cook on hi or low ?
My corned beef brisket only weighs 2.75 pounds. The recipe calls for a 4-5 pound brisket. How should I adjust the cooking time.
I would keep the cook time the same, just because it takes a long time for the brisket to cook and begin to soften. If any you could go down 10 minutes or so if you are worried to overcook.
Just made this tonight, St Pattys Day 2022, the best recipe for corned beef hands down! Top so crusty and heavenly burnt ends but also juicy and pulled apart with a fork. Served with keto Irish soda bread. Thanks so much!
That is awesome, I am so glad you enjoyed it!!! We love it so much, thank you SO much for taking time to let me know!
The BEST corned beef we’ve (all agreed) ever had. So easy and super flavorful! I wish I would have made a more since it was all eaten tonight. Simply delicious.
I am so glad to hear this, you made my day!
Linda Mac says
This was absolutely delicious! I stuck to your recipe and I would not change a thing! The Dijon mustard and glaze is so delicious! I love the charred meat and cabbage from the air crisping. This was another level of flavor! Thank you so much for this recipe. I will never make corned beef and cabbage any other way!
So glad you enjoyed it so much. Thank you again for taking the time to let me know. These type of comments truly make my whole week!
When you switch to air fry with the corned beef on top of the cooked veggies, do you drain the juices first?