Delicious juicy corned beef and cabbage and potatoes cooked in the Ninja Foodi pressure cooker. Tender juicy meat and melt in your mouth vegetables, try this perfect family friendly meal any time of the week. St.Patrick’s day favorite!
Why is it called corned beef
If you are curious to learn where this name came from from, i have an answer for you. In some parts of England, rock salt was called corn. This explains why this dish called corned beef. Corning process is just a brining process, which means beef has to sit in a salt “corn” solution for hours to marinate.
Different types of meat are used to make this recipe. Lets see whats the difference:
Flat cut beef
This is my favorite cut of corned beef. Its leaner and its easier to slice. Probably the best cut for next day sandwiches. It still has a large fat layer on one side, so when you pressure cook it, make sure the fat is on top.
Point cut meat
Its thicker then flat cut piece of meat. You can see more marbling going through the meat that will definitely the meat stay more juicy and tender. The cons is its harder to slice, especially if you want to make it pretty.
Can i just dump all ingredients at once
don’t recommend doing it. Beef takes long time to cook and get tender while vegetables take only about 10 minutes. If you cook them for too long they will turn into mush.
I tried cook all the ingredients together in the past. If you will use whole unpeeled small potatoes they might hold its shape. Not so much luck with cabbage, it will partially dissolve. Carrots will be very mushy.
How to make Ninja Foodi corned beef
Here are my simple step by step instructions for the best juicy Ninja Foodi corned beef and cabbage recipe. Its easy enough and has only 3 major steps:
Wash the meat. Its a very important step because the solution (brine) has a lot of salt and you want to wash some of it off. Once rinsed, place in the Ninja Foodi on a rack. Add water on the bottom, spice packet (for homemade spices see notes in the recipe card). Close and lock the lid and cook under pressure for 90 minutes. Quick release the pressure.
While the meat is cooking prepare vegetables. Peel carrots and potatoes and cut the cabbage in big chunks. Take the meat out with rack (leave the liquid) and add veggies into the pot .
Cook under pressure for 6 minutes. Time depend on how small or big potatoes and carrots are. You can adjust the time by one minute less or more. Quick release.
Now its serving time! Slice corned beef and put veggies around it. Bon appetite!
The best way to slice corned beef
Slice it against the grain for the best tenderness. It might be challenging for a point cut but super easy for flat cut corned beef. Because of the long fibrous strands the meat might be tough if not cut correctly.
You may also like…
- Ninja foodi chicken
- Chuck pot roast in Ninja Foodi
- Ninja Foodi white bean turkey chili
- Ninja foodi frozen crab legs
- 4 lb corned beef
- 4 potatoes I used russet
- 3 carrots
- 1 cabbage
- 1 cup water
- Rinse meat and place in ninja foodi inner pot on the rack. Add spices on top (see notes). Close and lock the lid and cook under pressure for 90 minutes. Quick release.
- Meanwhile peel and cut potatoes and carrots. Cut cabbage in big wadges.
- Once the meat is cooked, take it out and place on the cutting board. Cover with foil. Take the rack put of the pot (keep the liquid!). Add vegetables is the same pot and cook under pressure for 6 minutes. If your veggies cut in smaller pieces cook for 5 minutes. Quick release
- Now slice the beef against the grain and serve on the plate with vegetable around it.
If you have small potatoes there is no need to peel or cut them.
Corned beef spices:
Add equal amount of spices below ( about 1 tablespoon)
- mustard seeds
- anise seeds
- bay leaves (3-4 leaves)
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 660Total Fat: 43gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 222mgSodium: 2228mgCarbohydrates: 22gFiber: 3gSugar: 2gProtein: 44g