Recipes

ASIAN-STYLE SPARE RIBS
WITH FRIED RICE
PREP: 15 MINUTES | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 15 MINUTES | PRESSURE RELEASE: QUICK
DIRECTIONS
1 In a large bowl, stir together spices, sugar,
salt, water, and
1
/4 cup soy sauce. Whisk until
combined. Add ribs and toss to combine,
making sure ribs are coated evenly.
2 Place rice, broth, carrots, peas, red pepper, celery,
onion, and
1
/4 cup soy sauce into the pot.
3 Place Deluxe Reversible Rack (in lower steam
position, without Deluxe Layer installed) in the pot
over rice mixture. Place 6 ribs on the rack. Then
assemble the Deluxe Layer on the rack and place
the other 6 ribs on it.
4 Assemble pressure lid, making sure pressure
release valve is in the SEAL position. 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 Close crisping lid. Select AIR CRISP, set temperature
to 400°F, and set time to 5 minutes.
7 After 5 minutes, remove rack with ribs from
the pot.
8 When cooking is complete, serve ribs with
rice immediately.
INGREDIENTS
2 tablespoons paprika
1 tablespoon onion powder
2 teaspoons Chinese five spice powder
1 teaspoon chili powder
1 teaspoon sugar
1 teaspoon kosher salt
1
/4 cup water
1
/2 cup soy sauce, divided
1 rack uncooked pork spare ribs,
cut in individual bones (12 pieces)
2 cups long grain rice
2
3
/4 cups vegetable broth
2 carrots, peeled, thinly sliced
1
/2 cup frozen peas
1 small red bell pepper, diced
1 rib celery, thinly sliced
1 small onion, peeled, diced
PANKO-CRUSTED COD WITH QUINOA
PREP: 10 MINUTES | TOTAL COOK TIME: 25–27 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 2 MINUTES | PRESSURE RELEASE: 1 MINUTE
BEGINNER RECIPE
DIRECTIONS
1 Place the quinoa, 1 teaspoon salt, and water
in the pot.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to high (HI). Set time to
2 minutes. Select START/STOP to begin.
3 While quinoa is cooking, in a bowl, stir together
the bread crumbs with butter, parsley, lemon
zest and juice, and 1 teaspoon salt. Press panko
mixture evenly onto the top of each cod fillet.
4 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.
5 Toss the asparagus with olive oil and 1 teaspoon
salt. Lay asparagus evenly on top of quinoa.
6 Place the Deluxe Reversible Rack (in higher broil
position, without Deluxe Layer installed)
in the pot over the quinoa and asparagus.
7 Close crisping lid. Select BAKE/ROAST,
set temperature to 350°F, and set time to
14 minutes. Select START/STOP to begin.
8 Cooking is complete when internal temperature
of fillets reaches 145°F. Cook for up to an
additional 2 minutes if necessary, then serve cod
fillets with quinoa and asparagus.
INGREDIENTS
1
1
/2 cups white quinoa
3 teaspoons kosher salt, divided
1
1
/2 cups water
1 cup panko bread crumbs
1
/2 stick (
1
/4 cup) butter, melted
1
/4 cup fresh parsley, minced
Zest and juice of 2 lemons
4 fresh, uncooked cod fillets (5–6 ounces each)
1 bunch asparagus, stems trimmed
1 teaspoon extra virgin olive oil
39
Questions? ninjakitchen.com38 TenderCrisp™ 360 Meals
INTERMEDIATE RECIPE
DR
DELUXE RECIPE (Uses Deluxe Reversible Rack)