Inspiration Guide

TEX-MEX MEATLOAF
PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Stir together beef, egg, bell pepper, jalapeño
pepper, onion, tortillas, spices, cilantro, and
2 tablespoons barbecue sauce in a large
mixing bowl.
2 Place meat mixture in the Ninja® loaf pan*
(or an 8
1
/2-inch loaf pan) and cover tightly with
aluminum foil.
3 Pour water into pot. Place the loaf pan on the
reversible rack, making sure rack is in the lower
position. Place rack with pan in pot. Assemble
the pressure lid, making sure the pressure
release valve is in the SEAL position.
4 Select PRESSURE and set to HIGH. Set time
to 15 minutes. Select START/STOP to begin.
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 Carefully remove foil from loaf pan and
close crisping lid. Select BAKE/ROAST,
set temperature to 360°F, and set time to
15 minutes. Select START/STOP to begin.
7 While the meatloaf is cooking, stir together the
crushed corn chips and 2 tablespoons barbecue
sauce in a bowl.
8 After 7 minutes, open lid and top meatloaf with the
corn chip mixture. Close lid to resume cooking.
9 When cooking is complete, remove meatloaf
from pot and allow to cool for 10 minutes
before serving.
INGREDIENTS
1 pound uncooked ground beef
1 egg
1 bell pepper, diced
1
/2 jalapeño pepper, seeds removed, minced
1 small onion, peeled, diced
3 corn tortillas, roughly chopped
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon cayenne pepper
2 teaspoons kosher salt
1
/4 cup fresh cilantro leaves
1
/4 barbecue sauce, divided
1 cup water
1 cup corn chips, crushed
STUFFED PEPPERS
PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
BEGINNER RECIPE
DIRECTIONS
1 In a small mixing bowl, stir together the garlic
powder, black pepper, cinnamon, cloves,
1
1
/2 teaspoons salt, paprika, and cumin; set aside.
2 Add beef, onion, rice, stock, wine, and
2 tablespoons spice mix to the pot, breaking
apart meat. Assemble pressure lid, making sure
the pressure release valve is in the SEAL position.
3 Select PRESSURE and set to HIGH. Set time
to 15 minutes. Select START/STOP to begin.
4 When pressure cooking is complete, naturally
release the pressure for 10 minutes, then quick
release any remaining pressure by moving the
pressure release valve to the VENT position.
Carefully remove lid when unit has finished
releasing pressure.
5 Stir meat mixture, then add chopped pepper tops,
cashews, fresh parsley, and remaining salt. Using
a rubber or wooden spoon, stuff mixture into the
4 bell peppers.
6 Place stuffed peppers in the pot. Close crisping lid.
Select BAKE/ROAST, set temperature to 360°F,
and set time to 15 minutes. Select START/STOP
to begin.
7 When cooking is complete, serve immediately.
INGREDIENTS
1 tablespoon garlic powder
1 teaspoon black pepper
1 tablespoon ground cinnamon
1
/2 teaspoon ground cloves
1
1
/2 tablespoons kosher salt, divided
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
4 large bell peppers, seeds and stems removed,
tops chopped
1 cup whole cashews, chopped
1
/2 cup fresh parsley, chopped
*The Ninja loaf pan is sold separately on ninjaaccessories.com.
29
Questions? ninjakitchen.com28
TIP Save remaining spice blend and use it for roasting
vegetables or seasoning fish.
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