Ninja Foodi Corned Beef and Cabbage with Balsamic Glaze Recipe
This Ninja Foodi Corned Beef and Cabbage recipe delivers a classic Irish-American meal that’s tender, flavorful, and perfectly cooked using an electric pressure cooker and air crisp function. The corned beef brisket is pressure cooked with seasonings, then paired with hearty baby potatoes, carrots, and cabbage. A tangy brown sugar and mustard glaze finishes the dish with a caramelized, crispy crust, making it a comforting dinner perfect for St. Patrick’s Day or any cozy occasion.
- Prep Time: 15 minutes
- Cook Time: 1 hour 38 minutes
- Total Time: 1 hour 53 minutes
- Yield: 8 to 10 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Irish-American
Ingredients
Scale
Corned Beef and Seasoning
- 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
Vegetables
- 1 ½ pounds gold baby potatoes, scrubbed
- 1 pound carrots, peeled and cut into large pieces
- 1 head green cabbage, cored and cut into wedges
Glaze
- ½ cup light brown sugar, packed
- ½ cup water
- ½ cup Dijon mustard
Instructions
- Prepare and pressure cook brisket: Place the corned beef brisket fat-side down into the Ninja Foodi cooker pot. Add the seasoning packet that came with the brisket, chicken stock, balsamic vinegar, diced onion, peeled garlic cloves, dried thyme, and bay leaves. Secure the lid and set the valve to sealing.
- Pressure cook brisket: Set the cooker to manual or ‘pressure cook’ for 1 hour and 15 minutes (75 minutes). Start the cycle. When complete, allow natural pressure release for 10 minutes, then perform a quick release to release remaining pressure.
- Remove brisket and prepare for vegetables: Take the brisket out and keep it warm. Remove the garlic and bay leaves from the pot.
- Add and pressure cook vegetables: Place the baby potatoes, carrots, and cabbage into the cooking liquid in the pot. Secure the lid again, set the valve to sealing, and pressure cook on manual for 3 minutes. Once done, quick release the pressure.
- Make the glaze: In a small saucepan over medium-high heat, combine brown sugar and water. Bring to a boil and stir in Dijon mustard. Continue cooking until the sauce reduces and thickens slightly, about 2 to 3 minutes.
- Air crisp the brisket: Place the corned beef brisket back on top of the cooked vegetables. Pour the brown sugar-mustard glaze over the brisket. Close the Ninja Foodi with the crisping lid and set the Air Crisp function to 400°F. Cook for 20 minutes to develop a caramelized, crispy crust.
- Rest and serve: Remove the brisket and let it rest for 15 minutes before slicing. Slice against the grain and serve over the cooked vegetables, accompanied by extra mustard if desired.
Notes
- Using the natural release after pressure cooking the brisket helps keep the meat tender and juicy.
- The air crisp step adds a flavorful crust, but you can skip it if you prefer a softer texture.
- Adjust cooking times slightly based on your altitude or size of brisket.
- Leftover corned beef can be refrigerated and reheated for sandwiches or hash.
- Make sure to slice the brisket against the grain for the best texture.
Keywords: corned beef, cabbage, Ninja Foodi recipes, pressure cooker, St. Patrick's Day, Irish food
