Recipes

BUFFALO CHICKEN DIP
WITH SPICED PITA CHIPS
PREP: 15 MINUTES | COOK: 15 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK
7 When pressure cooking is complete, quick release
pressure by moving the pressure release valve to
the VENT position. Carefully remove lid when unit
has finished releasing pressure. Stir mixture.
8 Place the Deluxe Reversible Rack (in lower
steam position, without Deluxe Layer installed)
in the pot over the chicken mixture, and
place half the pita wedges evenly on it. Then
install the Deluxe Layer on the rack, and place
remaining pita wedges on it.
9 Close crisping lid. Select AIR CRISP, set
temperature to 390°F, and set time to
5 minutes. Select START/STOP to begin.
10 When cooking is complete, remove rack with
pita chips from the pot. Stir cornstarch into the
dip, until fully combined. Serve dip immediately
with pita chips.
DIRECTIONS
1 In a small bowl, stir together queso mix with
water. Place chicken and queso mixture in the
pot, stirring to coat.
2 Assemble the pressure lid, making sure the
pressure release valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to
5 minutes. Select START/STOP to begin.
3 While chicken is cooking, toss together pita and oil.
Season with salt, cumin, and coriander; set aside.
4 When pressure cooking is complete, quick
release pressure by moving the pressure release
valve to the VENT position. Carefully remove lid
when unit has finished releasing pressure.
5 Add cheddar, mozzarella, cream cheese, sour
cream, and butter to the pot, stirring to combine.
6 Assemble the pressure lid, making sure the
pressure release valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time
to 5 minutes. Select START/STOP to begin.
INGREDIENTS
2 packets (0.87 ounce each) queso dip seasoning mix
1 cup water
1
1
/2 pounds uncooked chicken tenders,
cut in 1-inch cubes
2 pieces pita bread, cut in 8 wedges each
2 teaspoons vegetable oil
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 package (8 ounces) cream cheese,
cut in 1-inch cubes
1 cup sour cream
2 tablespoons butter
1 tablespoon cornstarch
BERRY UPSIDE-DOWN CAKE
PREP: 15 MINUTES | COOK: 55 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 5 MINUTES
INTERMEDIATE RECIPE
INGREDIENTS
1 bag (12 ounces) frozen cherries
1 bag (12 ounces) frozen blueberries
1 stick (
1
/2 cup) butter, divided
2 tablespoons lemon juice
2 teaspoons cornstarch
1 cup plus 3 tablespoons sugar, divided
2 cups all-purpose flour
1
/4 teaspoon baking soda
2 teaspoons baking powder
6 Meanwhile, place all-purpose flour, remaining
sugar, baking soda, baking powder, and salt
in a mixing bowl. Whisk to incorporate.
7 Melt remaining 5 tablespoons butter in a
separate mixing bowl, then whisk in eggs
and sour cream.
8 Slowly add flour mixture to egg mixture.
Beat until batter is thick and smooth.
9 Gently dollop and smooth batter evenly
over the top of the cooled berry mixture.
10 Close crisping lid. Select AIR CRISP, set
temperature to 325°F, and set time to
40 minutes. Select START/STOP to begin.
11 When cooking is complete, remove pot from
unit and place on a heat-resistant surface.
Let cool for 15 to 20 minutes before serving
with toppings of your choice.
DIRECTIONS
1 Place frozen fruit, 3 tablespoons butter, lemon
juice, cornstarch, and 3 tablespoons sugar in
the pot; stir to combine.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to
5 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, allow
pressure to natural release for 5 minutes. After
5 minutes, quick release remaining pressure by
moving the pressure release valve to the VENT
position. Carefully remove lid when unit has
finished releasing pressure.
4 Select SEAR/SAUTÉ and set to MD:HI. Allow
liquid to simmer for about 10 minutes, until it
begins to thicken and look syrupy.
5 Remove pot from unit and place on a heat-
resistant surface. Let cool for 15 minutes.
1
/2 teaspoon kosher salt
3 large eggs
1 cup sour cream
TOPPINGS
Crème Fraiche
Mascarpone
Whipped Cream
Vanilla Ice Cream
54 TenderCrisp™ One-Pot Wonders
55
Questions? ninjakitchen.com
INTERMEDIATE RECIPE
DR
DELUXE RECIPE (Uses Deluxe Reversible Rack)