Check out my recipe for making Ninja Foodi Corned Beef and Cabbage!
I LOVE corned beef and cabbage and am so excited to share my recipe for making Ninja Foodi Corned Beef with you all!!! This is a very basic recipe…no bells and whistles! Just good, tender, juicy corned beef! If you want, you can get fancy and add a brown sugar glaze or sauce and serve it with Irish soda bread.
Corned beef can be made by using a beef brisket that is brined and seasoned, or you can buy a store-bought version that comes already brined with a little seasoning pack in the package. This recipe is using the store-bought version that is ready to be cooked and includes the seasoning packet. If you don’t have a corned beef seasoning packet, you can use this recipe to use your own spices.
I lOVE corned beef so much so that I literally hunt down restaurants that serve corned beef and call ahead to make sure that they have it before going to the restaurant. Why is corned beef soooo good? There is no reason that you should only eat this delicious cut of meat around St. Patrick’s day or at a restaurant. You can make corned beef and cabbage more regularly at home!
Usually, I am super impatient and cannot seem to wait long enough to eat it….because it takes sooo long to cook! I have always made corned beef and cabbage in the slow cooker and it took about 8 hours to fully cook it until tender.
I have great news for anybody else that is impatient when it comes to corned beef…..you can cook it in the Ninja Foodi……to all of its tender goodness….in only 90 minutes! What??? For real? Yes!!!!
The best way to cook corned beef so that it is fork-tender is in a pressure cooker! It turns out more flavorful and tender than even a crock pot makes it. I hope you like our corned beef and cabbage Ninja Foodi recipe as much as we do!!
Tips for making Ninja Foodi Corned Beef and Cabbage
Corned beef is made from a fairly tough cut of meat so it needs to be cooked for a long period of time at a lower temperature. The long cooking time helps to tenderize the meat and make it a wonderful texture. Traditional methods for cooking corned beef include slow cooking, simmering on the stovetop in a dutch oven, roasting in the oven or pressure cooking. Pressure cooking cuts down on the amount of time needed to tenderize the corned beef.
If the corned beef is tough even after pressure cooking it, it likely needs more pressure cooking time. You can put the corned beef back into the pressure cooker and cook longer.
90 minutes is the perfect amount of time to pressure-cook corned beef. You can even cook several corned beefs at the same time, stacked on top of each other. If cooking frozen corned beef, stick with the 90 minutes. The corned beef will start to thaw while the pressure cooker is reaching temperature and pressurizes. It will take longer to get to temp/pressure with frozen corned beef but the actual cook time will remain at 90 minutes.
No. The vegetables take substantially less time to cook than the corned beef does. Add in the vegetables, at the end. When cooking the vegetables, place the cabbage on top of the potatoes and carrots. The steam will cook the cabbage and it will not be overcooked from being in the water. If you add the vegetables and cook for the full 90 minutes, they will be way overcooked.
Slice the corned beef diagonally across the grain of the meat. If you slice the meat with the grain, it will be chewy and stringy.
Corned beef hash!! Save your leftover corned beef and make corned beef hash for breakfast!! Seriously- do this. Oftentimes I make corned beef and cabbage just so that I can make corned beef hash for breakfast!!
Yes, you should always rinse store-bought corned beef to get the extra liquid off of it. The liquid that the corned beef is in is very salty. If you cook the corned beef before rinsing, you may end up with very salty corned beef.
When choosing a corned beef brisket to make, there are a couple of options. The flat cut is rectangular in shape, has less fat on it, slices easily into even slices, but can be a little dry. The point cut is triangular in shape, has a lot of fat on the top, is a little awkward to slice into even slices, and is very juicy.
I go back and forth between the flat and the point cut. The point cut is usually a little less expensive per pound, so if it’s on sale, I’ll buy the point cut. I’ve never had a dry point cut but have, on occasion, had a drier flat cut.
The extra fat that is on the point cut doesn’t make me shy away from buying it. All I do to remove the extra fat after cooking is lay the corned beef out on a cutting board next to the sink and take a knife and gently scrape the top of the corned beef (where the fat cap is) and the extra fat slides right off into the sink. It’s quick and easy and leaves me with a super juicy piece of corned beef!
Here’s a tip…make EXTRA corned beef so that you can have leftovers to make corned beef hash!! How good does my homemade corned beef hash look?? You seriously need to try this with any leftover corned beef that you might have…..or do what I do and just make an extra corned beef!!! Yummmm!! Check out our recipe here!
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Ingredients substitutions and tips for making Ninja Foodi Corned Beef and Cabbage
Directions for making Ninja Foodi Corned Beef and Cabbage
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- 3 Pounds (1 ⅓ kg) Corned Beef (Pre-packaged corned beef with spice packet- any size will do. I used a 3 pound corned beef)
- 6-8 (6-8) Carrots (Large- cut into thirds)
- 1 (1) Head of Cabbage (Small-Quartered)
- 6 (6) Red Potatoes (Quartered- You can use baby red potatoes instead)
- 1 Tablespoon (1 Tablespoon) Garlic (Minced)
- 4 cups (960 g) Beef Broth (or water)
- Place trivet or metal rack that came with your Ninja Foodi in the pot.
- Pour in 4 cups of water or beef broth.
- Sprinkle spice packet on top of the corned beef.
- Close the pressure cooking lid and set the valve to the "seal" position and cook on high pressure for 90 minutes.
- When the timer beeps, and the pressure cooking cycle has ended, natural release pressure for 20 minutes.
- Open the lid and remove the corned beef and set aside in a dish.
- Add the potatoes, carrots, and green cabbage to the remaining water/broth in the Ninja Foodi. ***If preferred, you can boil the carrots, potatoes, and green cabbage on the stovetop over medium-high heat instead of pressure-cooking them.
- Close the pressure cooking lid and set the valve to the "seal" position and cook on high pressure for 2-4 minutes based on your preference. The longer the cooking time, the more cooked the vegetables will be.
- When the timer beeps, quick-release the pressure and open the lid. It's time to eat! Enjoy!
Nutrition information is provided as a courtesy and is an estimate only.
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