Ninja Foodi Corned Beef and Cabbage
Ninja Foodi Corned Beef and Cabbage is a wholesome and satisfying Corned Beef Brisket Recipe. Fork tender, flavorful cabbage and veggies on the side.
Servings 12 -15
Calories 552kcal
Equipment
- 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
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
- 1/2 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 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..
Notes
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.
Nutrition
Serving: 1g | Calories: 552kcal | Carbohydrates: 26g | Protein: 47g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Cholesterol: 161mg | Sodium: 344mg | Fiber: 4g | Sugar: 11g