Looking for a delicious and hassle-free way to prepare corned beef and cabbage? Your Ninja Foodi makes it easier than ever! In this guide, we’ll walk you through everything you need to know to make a flavorful, tender corned beef and perfectly cooked cabbage—all in one pot. Whether you’re celebrating St. Patrick’s Day or just craving a comforting meal, this recipe is sure to become a favorite in your home.
Contents
Why Make Corned Beef and Cabbage in the Ninja Foodi?
- One-pot convenience: Cook your entire meal in one appliance, saving time and cleanup.
- Pressure cooking magic: The Ninja Foodi’s pressure cooker function ensures your corned beef comes out juicy and tender every time.
- Perfectly cooked veggies: The cabbage, potatoes, and carrots are added at just the right time so they don’t get mushy.
- Set it and forget it: Minimal babysitting required—just follow the steps and let the Foodi do the work!
Ingredients You’ll Need
- 1 (3-4 lb) corned beef brisket (with spice packet)
- 4 cups beef broth (or water)
- 1 medium onion, quartered
- 3-4 cloves garlic, smashed
- 1-2 lbs baby potatoes, halved if large
- 3-4 carrots, peeled and cut into large chunks
- 1 small head green cabbage, cut into wedges
- Salt and pepper to taste
- Optional: 1-2 bay leaves, fresh parsley for garnish
Step-by-Step Instructions
1. Prepare the Corned Beef
Remove the corned beef from its packaging. If there is a spice packet included, set it aside. Rinse the meat under cold water to remove excess brine—this helps keep the finished dish from being too salty.
2. Layer the Ingredients
- Place the quartered onion and smashed garlic cloves in the bottom of your Ninja Foodi pot.
- Add the corned beef brisket on top of the onions. Sprinkle the contents of the spice packet over the meat. If you like extra flavor, toss in a bay leaf or two.
- Pour in the beef broth (or water), making sure it covers at least half of the brisket.
3. Pressure Cook the Corned Beef
- Secure the pressure cooker lid on your Ninja Foodi and set the valve to “seal.”
- Select “Pressure Cook” on high for 90 minutes. (If your brisket is smaller than 3 lbs, you can reduce cook time to 75-80 minutes.)
- When cooking is done, allow for a natural pressure release for at least 15 minutes. This helps keep the meat tender and juicy.
- After 15 minutes, carefully turn the valve to “vent” to release any remaining pressure.
4. Add Potatoes, Carrots, and Cabbage
- Open the lid and transfer the cooked corned beef to a plate. Cover it loosely with foil to keep warm.
- Add potatoes and carrots to the liquid in the pot. Arrange cabbage wedges on top.
- Return the lid, set valve to “seal,” and pressure cook on high for 3-4 minutes. (If you like softer veggies, add another minute.)
- Quick release the pressure when finished to prevent overcooking.
5. Serve and Enjoy
- Slice the corned beef against the grain for maximum tenderness.
- Arrange slices on a platter with potatoes, carrots, and cabbage.
- Ladle some of the flavorful cooking liquid over everything for extra moisture and taste.
- Garnish with chopped parsley if desired.
Tasty Tips for Success
- Don’t skip rinsing: Removing excess brine keeps your dish from being overly salty.
- Cut veggies large: Big chunks of potato and carrot hold up better during cooking.
- Add veggies after meat: Cooking vegetables separately prevents them from getting too soft or mushy.
- Slicing matters: Always slice corned beef against the grain for best texture.
- Taste before seasoning: The brisket is usually well-seasoned; only add extra salt at the end if needed.
Ninja Foodi Corned Beef & Cabbage FAQs
Can I use water instead of broth?
Yes! Beef broth adds extra flavor, but water works just fine if you don’t have any on hand.
How do I store leftovers?
Keep leftover corned beef and vegetables in an airtight container in the fridge for up to four days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to keep everything moist.
Can I freeze cooked corned beef?
Absolutely! Slice or shred cooled corned beef, wrap tightly, and freeze for up to three months. Thaw in the fridge overnight before reheating.
What if my corned beef isn’t tender?
If your brisket is still tough after cooking, it probably needs more time under pressure. Return it to the pot and cook for an additional 10-15 minutes at high pressure.
Can I add other vegetables?
You bet! Feel free to toss in parsnips or turnips with your potatoes and carrots for extra flavor and variety.
Serving Suggestions
- Dijon or grainy mustard: Perfect for dipping slices of corned beef.
- Soda bread or rye: Serve on the side to soak up all those tasty juices.
- Peppercorn sauce: For a gourmet twist!
Ninja Foodi Corned Beef & Cabbage Recipe Card
- Total Time: About 2 hours (mostly hands-off!)
- Makes: About 6 servings
- Add onion & garlic to pot. Rinse & place corned beef on top. Sprinkle with spice packet & pour in broth/water.
- Pressure cook on high for 90 minutes (natural release for 15 min).
- Remove brisket. Add potatoes, carrots, cabbage. Pressure cook on high for 4 minutes (quick release).
- Slice beef against grain. Serve with veggies & drizzle with cooking liquid.
This easy Ninja Foodi corned beef and cabbage recipe is perfect for busy weeknights or special occasions alike. With minimal prep and maximum flavor, you’ll want to make this classic comfort dish again and again!