Inspiration Guide

20 TenderCrisp Frozen to Crispy
MISO-GLAZED SALMON & BOK CHOY
PREP: 10 MINUTES | COOK: 7–9 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Place rice and water into the pot. Stir to
combine. Place reversible rack in pot, making
sure rack is in the higher position.
2 Season salmon with salt, then place on rack.
Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
3 Select PRESSURE and set to HIGH. Set time to
2 minutes. Select START/STOP to begin.
4 While salmon and rice are cooking, stir together
miso and butter to form a paste. Toss bok choy
with mirin and sesame oil.
5 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 Gently pat salmon dry with paper towel, then
spread miso butter evenly on top of the fillets.
Add bok choy to the rack.
7 Close crisping lid. Select BROIL and set time to
7 minutes. Select START/STOP to begin,
checking for doneness after 5 minutes.
8 When cooking is complete, remove salmon from
rack and serve with bok choy and rice. Garnish
with sesame seeds, if desired.
21
Questions? ninjakitchen.com
TIP Want to use fresh salmon instead of frozen?
Pressure cook only the white rice. Add the fresh
salmon fillets as instructed in step 6. At step 7,
broil the salmon for up to 15 minutes, or until the
internal temperature reaches 145˚F.
INGREDIENTS
1 cup jasmine rice, rinsed
3
/4 cup water
4 frozen skinless salmon fillets
(4 ounces, 1-inch thick each)
1 teaspoon kosher salt
2 tablespoons red miso paste
2 tablespoons butter, softened
2 heads baby bok choy, stems on, rinsed, cut in half
1
/4 cup mirin
1 teaspoon sesame oil
Sesame seeds, for garnish
FROZEN CHICKEN DINNER
PREP: 10 MINUTES | COOK: 37–40 MINUTES | MAKES: 2 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
INTERMEDIATE RECIPE
7 When pressure cooking is complete, allow
pressure to naturally release for 10 minutes.
After 10 minutes, quick release any remaining
pressure by turning the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
8 Lift reversible rack out of the pot. Stir parsley
into rice, then add green beans directly on top
of the rice.
9 Brush chicken breasts on all sides with honey
mustard sauce, then return the reversible rack
to the pot over rice and green beans.
10 Close crisping lid. Select BROIL and set time
to 10 minutes. Select START/STOP to begin.
11 Cooking is complete when internal temperature
reaches 165°F. Serve chicken with green beans
and rice.
DIRECTIONS
1 Select SEAR/SAUTÉ and set to HIGH. Allow to
preheat for 5 minutes.
2 After 5 minutes, add 1 tablespoon oil and onion.
Cook, stirring occasionally, for 3 minutes, until
onions are fragrant. Add wild rice, 2 teaspoons
salt, and Moroccan seasoning. Cook, stirring
frequently, until the rice is coated with oil
and very shiny. Add chicken stock and stir to
incorporate.
3 Place frozen chicken breasts on reversible rack,
making sure rack is in the higher position. Place
rack inside pot over rice mixture.
4 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
5 Select PRESSURE and set to HIGH. Set time to
22 minutes. Select START/STOP to begin.
6 While chicken and rice are cooking, toss green
beans in a bowl with the remaining oil, salt,
and pepper.
INGREDIENTS
2 tablespoons olive oil, divided
1 small onion, peeled, diced
1 cup wild rice blend
3 teaspoons kosher salt, divided
1 tablespoon Moroccan seasoning “Ras el Hanout”
3
/4 cup chicken stock
2 frozen chicken breasts (8-10 ounces each)
1 bag (12 ounces) green beans, trimmed
1 teaspoon black pepper, divided
1
/4 cup fresh parsley, chopped
1
/4 cup honey mustard sauce
TIP This recipe is for frozen chicken only. To use fresh
chicken, see the Choose Your Own TenderCrisp™
Adventure chart on pages 16–17.