Inspiration Guide

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Questions? ninjakitchen.comCooking Charts
INGREDIENT WEIGHT PREPARATION WATER ACCESSORY PRESSURE TIME RELEASE
POULTRY
Chicken breasts
2 lbs Bone in 1 cup N/A High 15 mins Quick
6 small or 4 large (about 2 lbs) Boneless 1 cup N/A High 8–10 mins Quick
Chicken breasts (frozen) 4 large (2 lbs) Boneless 1 cup N/A High 25 mins Quick
Chicken thighs
8 thighs (4 lbs) Bone in/skin on 1 cup N/A High 20 mins Quick
8 thighs (2 lbs) Boneless 1 cup N/A High 20 mins Quick
Chicken, whole 4–5 lbs Bone in/legs tied 1 cup Cook & Crisp™ Basket High 25–30 mins Quick
Turkey breast 1 breast (6–8 lbs) Bone in 1 cup N/A High 40–50 mins Quick
GROUND MEAT
Ground beef, pork, or turkey 1–2 lbs Ground (not in patties) 1 cup N/A High 5 mins Quick
Ground beef, pork, or turkey (frozen) 1–2 lbs Frozen, ground (not in patties) 1 cup N/A High 20–25 mins Quick
RIBS
Pork baby back 2
1
/2–3
1
/2 lbs Cut in thirds 1 cup N/A High 20 mins Quick
ROASTS
Beef brisket 3–4 lbs Whole 1 cup N/A High 1–1
1
/2 hrs Quick
Boneless beef chuck-eye roast 3–4 lbs Whole 1 cup N/A High 1–1
1
/2 hrs Quick
Boneless pork butt 4 lbs Season as desired 1 cup N/A High 1
1
/2 hrs Quick
Pork tenderloin 2 tenderloins (1–1
1
/2 lbs each) Season as desired 1 cup N/A High 3–4 mins Quick
STEW MEAT
Boneless beef short ribs 6 ribs (3 lbs) Whole 1 cup N/A High 25 mins Quick
Boneless leg of lamb 3 lbs Cut in 1-inch pieces 1 cup N/A High 30 mins Quick
Boneless pork butt 3 lbs Cut in 1-inch pieces 1 cup N/A High 30 mins Quick
Chuck roast, for stew 2 lbs Cut in 1-inch pieces 1 cup N/A High 25 mins Quick
EGGS
Hard-boiled eggs† 1–12 eggs None 1 cup N/A High 4 mins Quick
Pressure Cook Chart
†Remove immediately when complete and place in ice bath.
TIP Use hot water for pressure cooking to build pressure quicker.
If food volume increases and size stays
the same (e.g., increasing from one to
two 1-lb pork tenderloins), cook time
should remain the same.
If food size increases (e.g., increasing
from a 2-lb pork shoulder to a 5-lb one),
the cook time must increase.
The amount of water can remain the
same for all food volumes—but always
use at least 1 cup water so the unit can
build pressure.
TIPS When freestyling with foods in these charts, keep the following tips in mind:
Don't forget to add water or stock to create
steam and cook your food.