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. This is a popular and easy recipe for St. Patrick’s Day celebration. The Ninja Foodi pressure cooker and air fryer duo create the perfect fork-tender beef, with a rich and savory mustard sauce glaze on top.
The Ninja Foodi is the easiest way to get perfectly cooked corned beef brisket every time. Add in the cabbage and you have a meal to serve your family. Plus the leftover corned beef the next day tastes just as good as day one. This is a very basic recipe with simple everyday ingredients. So if you are looking for a complete dinner in one, try my corned beef and cabbage dinner.
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.
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 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 the yellow or red potatoes, carrots, and cabbage to the Ninja Foodi pot with the liquid. Place the lid on the Ninja and set the valve to sealing.
- Pressure cook for 3 minutes, and quickly 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 it 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. If you don’t do this you will get long fibrous strands that will make your meat tough to eat. 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.
Natural release is where when the cooking time on the pressure cooker is done, you allow it to sit, and the pressure inside will slowly release on its own. This takes around 10-20 minutes depending on what is inside. A quick release is where you take a wooden spoon and press the valve to force the pressure (steam) out of the pressure cooker and open the lid quickly. When you work with an electric pressure cooker a natural release is typical for meats to help make a tough cut of meat tenderize. Then it will be fork tender. Whereas if you quick release it can leave the meat dry and tough.
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
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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