Inspiration Guide

Sides & Snacks76
STUFFED PEPPERS
PREP: 10 MINUTES | TOTAL COOK TIME: 49 MINUTES | PRESSURE BUILD: APPROX. 9 MINUTES | COOK: 30 MINUTES
PRESSURE RELEASE: DELAYED 10 MINUTES | MAKES: 6 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 In a small mixing bowl, stir together the garlic
powder, black pepper, cinnamon, cloves, salt,
paprika, and cumin; set aside.
2 Add beef, onion, rice, stock, wine, and
2 tablespoons spice mix to the pot, breaking meat
apart. Close lid and move slider to PRESSURE.
Make sure the pressure release valve is in the
SEAL position.
3 The temperature will default to HIGH, which is the
correct setting. Select DELAYED RELEASE. Set
time to 15 minutes. Select START/STOP to begin
cooking (the unit will build pressure for approx.
9 minutes before cooking begins).
4 When pressure cooking is complete the unit will
naturally release pressure for 10 minutes. After 10
minutes, quick release any remaining pressure by
moving the pressure release valve to the VENT
position. Move slider to AIR FRY/STOVETOP to
unlock the lid, then carefully open it.
5 Stir meat mixture, then add chopped pepper
tops, cashews, fresh parsley, and salt. Use a
rubber or wooden spoon to stuff mixture into
the 7 bell peppers.
6 Place stuffed peppers in the pot. Close lid and
keep slider in the AIR FRY/STOVETOP position.
Select BAKE/ROAST, set temperature to 360°F,
and set time to 15 minutes. Select START/STOP
to begin cooking.
7 When cooking is complete, serve immediately.
INGREDIENTS
1 tablespoon garlic powder
Ground black pepper, as desired
1 tablespoon ground cinnamon
1
/2 teaspoon ground cloves
Kosher salt, as desired
3 tablespoons paprika
1
1
/2 teaspoons ground cumin
1 pound uncooked ground beef
1 small onion, peeled, finely chopped
1 cup brown rice
1 cup chicken stock
1
/4 cup dry white wine
7 large bell peppers, seeds and stems removed,
tops chopped
1 cup whole cashews, chopped
1
/2 cup fresh parsley, chopped
UPSIDE-DOWN LOADED
CHICKEN NACHOS
PREP: 10 MINUTES | TOTAL COOK TIME: 45 MINUTES | PRESSURE BUILD: APPROX. 12 MINUTES | COOK: 25 MINUTES
PRESSURE RELEASE: QUICK | MAKES: 8 SERVINGS
ADVANCED RECIPE
DIRECTIONS
1 Place frozen chicken and salsa in the pot. Close
lid and move slider to PRESSURE. Make sure the
pressure release valve is in the SEAL position.
2 The temperature will default to HIGH, which is
the correct setting. Select QUICK RELEASE. Set
time to 20 minutes. Select START/STOP to begin
cooking (the unit will build pressure for approx.
20 minutes before cooking begins).
3 When cooking is complete and the pressure
automatically releases, move slider to AIR FRY/
STOVETOP to unlock the lid, then carefully
open it.
4 Use silicone-tipped tongs to shred the chicken
in the pot. Add the refried beans, salt, and taco
seasoning and stir well to incorporate.
5 Arrange half the tortilla chips evenly on top of the
chicken mixture, then cover chips with half the
cheese. Repeat with a second layer of the remaining
tortilla chips topped with the remaining cheese.
6 Close lid and keep slider in the AIR FRY/
STOVETOP position. Select AIR FRY, set
temperature to 360°F, and set time to 5 minutes.
Select START/STOP to begin cooking. For crispier
results, add additional time.
7 When cooking is complete, garnish nachos with
guacamole, sour cream, and scallions and serve.
INGREDIENTS
6 frozen boneless skinless chicken breasts
(8–12 ounces each)
2 jars (16 ounces) red salsa
1 can (14 ounces) refried beans
Kosher salt, as desired
1
/4 cup taco seasoning
1
/4 bag (4 ounces) tortilla chips, divided
1
1
/2 bags (12 ounces) Mexican cheese blend, divided
TOPPINGS
Guacamole
Sour cream
Fresh scallions, sliced
77
Questions? ninjakitchen.com
SIDES & SNACKS
SIDES & SNACKS