Recipes

27
Questions? ninjakitchen.com26 TenderCrisp™ Apps & Entrees
UPSIDE-DOWN LOADED
CHICKEN NACHOS
PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 8 SERVINGS
APPROX. PRESSURE BUILD: 12 MINUTES | PRESSURE RELEASE: QUICK
ADVANCED RECIPE
DIRECTIONS
1 Place frozen chicken and salsa in the pot.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to
20 minutes. Select START/STOP to begin.
3 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.
4 Using silicone-tipped utensils, 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 crisping lid. Select AIR CRISP, set
temperature to 360°F, and set time to 5 minutes.
Select START/STOP to begin. 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
1 tablespoon kosher salt
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
WHOLE ROASTED
SICILIAN CAULIFLOWER
PREP: 10 MINUTES | COOK: 13 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Place water and Cook & Crisp™ Basket in pot.
2 With a knife, cut an X into the head of cauliflower,
slicing about halfway down. Place cauliflower
in the basket.
3 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to LOW. Set time to
3 minutes. Select START/STOP to begin.
4 In a small bowl, stir together olive oil, garlic,
capers, and crushed red pepper.
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 Spread the oil mixture evenly over the
cauliflower, placing some of it into the center
of the cauliflower. Sprinkle Parmesan cheese
evenly over the cauliflower.
7 Close crisping lid. Select AIR CRISP, set
temperature to 390°F, and set time to
10 minutes. Select START/STOP to begin.
8 When cooking is complete, carefully transfer
cauliflower to a serving platter using a large
spatula. Garnish with fresh parsley.
INGREDIENTS
1
/2 cup water
1 medium head cauliflower, leaves removed
1
/4 cup olive oil
4 cloves garlic, peeled, minced
2 tablespoons capers, rinsed, minced
1 teaspoon crushed red pepper
1
/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped, for garnish