Inspiration Guide

CREAMY TOMATO SOUP WITH
GRILLED CHEESE CROUTONS
PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 8–10 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK
BEGINNER RECIPE
DIRECTIONS
1 Select SEAR/SAUTÉ and set to HIGH. Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 Add canola oil, onions, and garlic to pot. Cook,
stirring occasionally, for 5 minutes.
3 Add crushed tomatoes, tomato puree, heavy
cream, 1 tablespoon salt, Worcestershire sauce,
and crushed red pepper to pot. Continue
cooking for another 5 minutes. Assemble
pressure lid, making sure the pressure release
valve is in the SEAL position.
4 Select PRESSURE and set to HIGH. Set time to
10 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. Allow soup to
stop boiling before proceeding to next step.
6 Lay bread slices evenly across the top of the
soup. Top bread slices liberally with both
mozzarella and Parmesan cheeses.
7 Close crisping lid. Select BROIL and set time
to 5 minutes. Select START/STOP to begin.
8 When cooking is complete, serve immediately.
INGREDIENTS
2 tablespoons canola oil
2 white onions, peeled, diced
8 cloves garlic, peeled, minced
1 can (28 ounces) crushed tomatoes
1 can (28 ounces) tomato puree
2 cups heavy cream
1 tablespoon kosher salt
2 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper
1
/2 crusty French baguette, sliced in 16 rounds
1
/2 cup shredded mozzarella cheese
1
/2 cup shredded Parmesan cheese
46 TenderCrisp™ One-Pot Wonders
FRENCH ONION SOUP AU GRATIN
PREP: 15 MINUTES | COOK: 43 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Select SEAR/SAUTÉ and set to MD:HI. Allow
to preheat for 5 minutes.
2 Add butter and onions to pot and cook, stirring
occasionally, for 10 minutes.
3 Add tomato paste, soy sauce, and Worcestershire
sauce to pot. Cook for 5 minutes. Add beef stock,
salt, and pepper and cook for an additional
5 minutes. Assemble 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 Arrange the French bread cubes over the
surface of the soup, then place the cheese
evenly on top of the bread.
7 Close crisping lid. Select BROIL and set time
to 8 minutes. Select START/STOP to begin.
8 When cooking is complete, soup is ready
to serve.
INGREDIENTS
2 tablespoons butter
2 large white onions, peeled, cut in
1
/4-inch slices
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 box (32 ounces) beef stock
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 cups crusty French bread, cut in 1-inch cubes
2 cups shredded Mozzarella (or Gruyère) cheese
47
Questions? ninjakitchen.com
TIP If you don’t have a crusty French baguette, use
lightly toasted sliced bread instead.