Ninja Foodi Corned Beef and Cabbage
Ninja Foodi Corned Beef and Cabbage is a easy Irish recipe that serves 4. 625 calories per serving. Recipe by Josh and Babe on YouTube.
Prep: 20 min | Cook: 1 hr 30 min | Total: 2 hrs 5 min
Cost: $28.97 total, $7.24 per serving
Ingredients
- 2.8 lb Corned Beef Brisket (fat side down, includes spice packet)
- 4 cup Chicken Broth (can substitute half with Guinness for extra flavor)
- 2 cup Guinness Beer (optional, replace half of the broth for authentic Irish flavor)
- 1 medium Yellow Onion (diced)
- 5 pieces Baby Carrots (peeled, whole)
- 3 medium Potatoes (scrubbed, quartered (or left whole if small))
- 1 small head Green Cabbage (core removed, quartered, roughly chopped)
- 2 tablespoon Dijon Mustard (optional, for serving)
- to taste Salt and Pepper (optional seasoning)
Instructions
Prep Vegetables
Dice the yellow onion, peel and set aside the baby carrots, scrub the potatoes and cut them into quarters, remove the core from the cabbage and roughly chop it into bite‑size pieces.
Time: PT10M
Add Broth and Beef
Pour the 4 cups of chicken broth (or 2 cups broth + 2 cups Guinness) into the Ninja Foodi, add the diced onion, place the corned beef fat side down, and sprinkle the spice packet that came with the meat.
Time: PT5M
Pressure Cook Beef
Seal the lid, set the vent to sealed, and pressure‑cook on high for 1 hour 15 minutes.
Time: PT1H15M
Natural Release
Allow the pot to naturally release pressure for 10 minutes, then carefully vent any remaining pressure.
Time: PT10M
Remove Beef
Open the lid, lift the corned beef with tongs, and skim any excess fat from the surface. Set the meat aside on a plate to rest.
Time: PT5M
Add Vegetables
Add the prepared potatoes, baby carrots, and chopped cabbage to the pot with the remaining broth.
Time: PT5M
Pressure Cook Vegetables
Seal the lid again and pressure‑cook on high for 5 minutes.
Time: PT5M
Finish and Serve
Quickly release any remaining pressure, slice the corned beef against the grain, and serve with the potatoes, carrots, cabbage, and a ladle of broth. Offer Dijon mustard on the side if desired.
Time: PT5M
Nutrition Facts
- Calories
- 625
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 35 g
- Fiber
- 5 g
Dietary info: Gluten‑Free (if using gluten‑free broth), Low‑Carb friendly, High‑Protein
Allergens: Mustard
Ingredient Substitutions
- Instead of Corned Beef Brisket: Beef brisket, Corned beef from deli
- Instead of Chicken Broth: Vegetable broth, Beef broth
- Instead of Guinness Beer: Other stout beers, Dark ale
- Instead of Yellow Onion: White onion, Shallots
- Instead of Baby Carrots: Regular carrots, sliced
- Instead of Potatoes: Yukon Gold potatoes, Sweet potatoes
- Instead of Green Cabbage: Savoy cabbage, Napa cabbage
- Instead of Dijon Mustard: Whole grain mustard
Equipment Needed
- Ninja Foodi (or Instant Pot) with pressure cooker lid
- Cutting Board
- Chef's Knife
- Measuring Cup
- Tongs (optional)
- Ladle or Spoon (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Place the corned beef fat side down in the broth.
- Seal the pressure cooker correctly and set the vent to sealed.
- Allow a 10‑minute natural pressure release before venting.
- Pressure cook the vegetables for exactly 5 minutes and use a quick release.
Chef Tips from the Video
- Replace half the chicken broth with Guinness for a richer, authentic Irish flavor.
- Let the cooked beef rest for 5 minutes before slicing; this keeps it juicy.
- Slice the corned beef against the grain for maximum tenderness.
- If you like extra caramelization, you can quickly sear the sliced beef in a hot pan before serving.
Troubleshooting
Beef turns out too tough.
Reduce the initial pressure‑cook time to 50‑55 minutes for smaller cuts, or ensure a full natural release before venting.
Vegetables are mushy.
Add them after the beef is removed and pressure‑cook only 5 minutes with a quick release.
Not enough liquid, causing a burn warning.
Add an extra ½ cup of water or broth before sealing the lid.
Storage
Refrigerator: Store in an airtight container with some broth for up to 3 days.
Freezer: Cool completely, then freeze in freezer‑safe bags (beef separate from veggies) for up to 2 months.
Room temperature: Not recommended; keep refrigerated or frozen.
Make-Ahead Tips
- Cook the corned beef a day ahead; store it in its cooking broth and reheat gently before serving.
- Vegetables can be pre‑chopped and kept in a sealed bag in the fridge.
- If reheating, add a splash of broth to keep everything moist.
Frequently Asked Questions
What is the cultural significance and history of Pressure Cooker Corned Beef and Cabbage in Irish St. Patrick's Day celebrations?
Corned beef and cabbage became popular among Irish‑American communities in the early 20th century as an affordable alternative to traditional Irish bacon. It is now a staple of St. Patrick's Day meals in the United States, symbolizing Irish heritage and festive comfort food.
What are the traditional regional variations of Pressure Cooker Corned Beef and Cabbage within Irish cuisine?
In Ireland itself, the classic dish uses boiled corned beef with cabbage, carrots, and potatoes. Some regions add mustard seeds or parsley, while Irish‑American versions often incorporate Guinness or other stout beers for depth of flavor, as shown in the Josh and Babe recipe.
How is Pressure Cooker Corned Beef and Cabbage traditionally served in Irish households during St. Patrick's Day?
The beef is usually sliced or shredded and plated alongside the boiled vegetables, with a ladle of the cooking broth. It is often accompanied by mustard, Irish soda bread, and a pint of stout for a complete celebration.
What occasions or celebrations is Pressure Cooker Corned Beef and Cabbage traditionally associated with in Irish culture?
Besides St. Patrick's Day, the dish is served at family gatherings, parades, and Irish heritage festivals. Its hearty nature also makes it a popular comfort meal during colder months.
How does Pressure Cooker Corned Beef and Cabbage fit into the broader Irish cuisine tradition?
It exemplifies Irish comfort food: simple, hearty ingredients like beef, cabbage, potatoes, and carrots, cooked together in one pot. The use of a pressure cooker modernizes the traditional slow‑boil method while preserving the dish’s rustic character.
What are the authentic traditional ingredients for Pressure Cooker Corned Beef and Cabbage versus acceptable substitutes?
Authentic ingredients include corned beef brisket, cabbage, potatoes, carrots, onion, and beef or chicken broth. Acceptable substitutes are Guinness for half the broth, vegetable broth, or different potato varieties. The spice packet that comes with the beef is also traditional.
What other Irish dishes pair well with Pressure Cooker Corned Beef and Cabbage?
Traditional pairings include Irish soda bread, colcannon (mashed potatoes with kale or cabbage), and a side of buttered peas. A simple green salad with vinaigrette can add freshness, and a pint of Irish stout completes the meal.
What makes Pressure Cooker Corned Beef and Cabbage special or unique in Irish cuisine?
The pressure‑cooking method dramatically reduces cooking time while keeping the beef exceptionally tender, something that traditionally required a full day of simmering. This modern twist preserves flavor while fitting busy home‑cooking schedules.
How has Pressure Cooker Corned Beef and Cabbage evolved over time in Irish‑American cooking?
Originally boiled for hours on the stovetop, the dish has been adapted to electric pressure cookers and Instant Pots in recent years. Home cooks now add Guinness, use pre‑diced onions, and finish with a quick‑release step to keep vegetables from overcooking.
What are the most common mistakes to avoid when making Pressure Cooker Corned Beef and Cabbage at home?
Common errors include over‑cooking the beef (making it dry), adding all vegetables at the start (resulting in mushy cabbage), and not allowing a natural pressure release, which can cause the meat to seize up. Follow the step‑by‑step timing and add veggies only after the beef is removed.
Why does this Pressure Cooker Corned Beef and Cabbage recipe use a pressure cooker instead of a slow cooker?
A pressure cooker tenderizes the corned beef in about 75 minutes, whereas a slow cooker can take 8‑10 hours. The high pressure also infuses the broth with flavor quickly, making the dish more convenient for busy home cooks while still delivering a melt‑in‑your‑mouth texture.
Can I make Pressure Cooker Corned Beef and Cabbage ahead of time and how should I store it?
Yes. Cook the beef and broth, then cool and refrigerate in an airtight container for up to 3 days. Freeze in freezer‑safe bags for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
What does the YouTube channel Josh and Babe specialize in?
The YouTube channel Josh and Babe specializes in approachable home‑cooking videos, focusing on family‑friendly meals, quick weeknight recipes, and seasonal dishes like St. Patrick's Day classics, often using versatile kitchen gadgets such as the Ninja Foodi.
How does the YouTube channel Josh and Babe's approach to Irish cooking differ from other Irish cooking channels?
Josh and Babe emphasize simplicity and speed, using modern appliances like pressure cookers to shortcut traditional long‑simmer methods. Their videos blend casual, relatable commentary with clear step‑by‑step visuals, making classic Irish dishes feel accessible to everyday home cooks.
Last updated: September 6, 2026
