1. 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. 2. Remove the brisket from the cooker and keep warm. Also remove the garlic and bay leaves. 3. Add the potatoes, carrots, and cabbage to the pot with the liquid. Cover the cooker with lid and set the valve to sealing.
The mustard topping on this corned beef made in the Ninja Foodi is what makes this such a stand out corned beef recipe. Give it a try today.
Storing Leftovers - The corned beef and veggies will store for 3-4 days. You will find the cabbage is best eaten fresh, I tend to throw out any cabbage we don't eat, as it is very soggy. Glaze - You do not have to do the crisping lid step with the glaze. You can leave off the mustard glaze on your corned beef if you prefer.