Inspiration Guide

SHREDDED CHICKEN LETTUCE WRAPS
PREP: 10 MINUTES | TOTAL COOK TIME: 39 MINUTES | PRESSURE BUILD: APPROX. 14 MINUTES | COOK: 25 MINUTES
MAKES: 5 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 Place the peanut sauce, crushed red pepper, and
chicken stock in the pot and stir until combined.
Add the chicken breasts. Close the lid and move
the slider to PRESSURE. Make sure the pressure
release valve is in the SEAL position.
2 Select PRESSURE. The temperature will default
to HIGH, which is the correct setting. Select
PRESSURE RELEASE and then select QUICK
RELEASE. Set time to 25 minutes, and press
START/STOP to begin cooking (the unit will
build pressure for approx. 14 minutes before
cooking begins).
3 When cooking is complete and the steam is
released, move slider to either STEAMCRISP
or AIR FRY/STOVETOP to unlock the lid, then
carefully open it. Remove the chicken from the
pot and use silicone-tipped tongs to shred it.
4 Assemble the lettuce wraps by layering rice
noodles, shredded chicken, cabbage, carrots,
red bell pepper, green onions, and chopped
peanuts over each leaf of lettuce. Roll lettuce
leaves into wraps and serve.
INGREDIENTS
1 bottle (11 ounces) prepared peanut sauce
1 pinch crushed red pepper (optional)
1 cup chicken stock
2 pounds frozen chicken breasts
2 cups thin rice noodles, cooked
1 cup red cabbage, shredded
1 cup carrots, peeled, trimmed, shredded
1
/2 red bell pepper, thinly sliced
1
/4 cup green onions, chopped
1
/2 cup dry-roasted peanuts, chopped
1 head bibb lettuce, leaves separated
48 Mains
MAINS
TIP If using fresh chicken breasts, cook for
17 minutes instead of 25 minutes.
ADOBO SPICED CHICKEN THIGHS WITH
SPANISH RICE & CORN ON THE COB
PREP: 10 MINUTES | TOTAL COOK TIME: 40 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 25 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: DELUXE REVERSIBLE RACK (BOTH LAYERS), ALUMINUM FOIL
INTERMEDIATE RECIPE
DIRECTIONS
1 Place all Level 1 ingredients in the pot and stir
until evenly combined.
2 Place the bottom layer of the Deluxe Reversible
Rack in the lower position, then cover it with
aluminum foil. Place the rack in the pot. Place
the corn on top of the foil.
3 Prepare the chicken seasoning by placing all
the spices in a small bowl and stirring until fully
combined.
4 Evenly coat the chicken thighs with oil, then
generously cover both sides with the prepared
seasoning.
5 Slide the Deluxe Layer through the lower
layer's handles. Place the chicken thighs on
the Deluxe Layer. Close the lid and move slider
to STEAMCRISP.
6 Select STEAM & CRISP, set temperature to
375°F, and set time to 25 minutes. Press START/
STOP to begin cooking (PrE will display for
approx. 15 minutes as the unit steams, then the
timer will start counting down).
7 When cooking is complete, remove the rack
layer with the chicken, then the rack layer with
the corn.
8 Stir the rice and serve warm with chicken thighs
and corn on the cob.
INGREDIENTS
LEVEL 1 (BOTTOM OF POT)
1 box (14 ounces) Spanish-style rice plus ingredients
called for in rice box directions
1 cup frozen vegetable medley
LEVEL 2 (BOTTOM LAYER OF RACK)
4 fresh ears of corn
LEVEL 3 (TOP LAYER OF RACK)
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon sweet paprika
Kosher salt, as desired
Ground black pepper, as desired
4 bone-in skin-on chicken thighs
2 tablespoons canola oil
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Questions? ninjakitchen.com
MAINS