Inspiration Guide

SHREDDED CHICKEN LETTUCE WRAPS
PREP: 10 MINUTES | TOTAL COOK TIME: 39 MINUTES | PRESSURE BUILD: APPROX. 14 MINUTES | COOK: 25 MINUTES
MAKES: 5 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 Place the peanut sauce, crushed red pepper, and
chicken stock in the pot and stir until combined.
Add the chicken breasts. Close the lid and move
the slider to PRESSURE. Make sure the pressure
release valve is in the SEAL position.
2 The temperature will default to HIGH, which is
the correct setting. Set time to 25 minutes, and
press START/STOP to begin cooking (the unit
will build pressure for approx. 14 minutes before
cooking begins).
3 When cooking is complete, quick release
pressure by turning the pressure release valve
to the VENT position. Move slider to either
STEAMCRISP or AIR FRY/STOVETOP to unlock
the lid, then carefully open it. Remove the
chicken from the pot and use silicone-tipped
tongs to shred it.
4 Assemble the lettuce wraps by layering rice
noodles, shredded chicken, cabbage, carrots,
red bell pepper, green onions, and chopped
peanuts over each leaf of lettuce. Roll lettuce
leaves into wraps and serve.
INGREDIENTS
1 bottle (11 ounces) prepared peanut sauce
1 pinch crushed red pepper (optional)
1 cup chicken stock
2 pounds frozen chicken breasts
2 cups thin rice noodles, cooked
1 cup red cabbage, shredded
1 cup carrots, peeled, trimmed, shredded
1
/2 red bell pepper, thinly sliced
1
/4 cup green onions, chopped
1
/2 cup dry-roasted peanuts, chopped
1 head bibb lettuce, leaves separated
44 Mains
MAINS
TIP If using fresh chicken breasts, cook for
17 minutes instead of 25 minutes.
45
Questions? ninjakitchen.com
CHICKEN BREAST WITH SPINACH,
TOMATOES & PESTO CREAM FARFALLE
PREP: 10 MINUTES | TOTAL COOK TIME: 32 MINUTES | STEAM: APPROX. 17 MINUTES | COOK: 15 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: DELUXE REVERSIBLE RACK (BOTH LAYERS), ALUMINUM FOIL
INTERMEDIATE RECIPE
DIRECTIONS
1 Place all Level 1 ingredients, except pesto and baby
spinach, in the pot and stir until fully combined.
2 Place all Level 2 ingredients in a medium bowl
and toss until fully combined.
3 Place the bottom layer of the Deluxe Reversible
Rack in the lower position, then cover it with
aluminum foil. Place the rack in the pot. Place
the tomatoes on top of the foil.
4 Prepare the chicken seasoning by combining
garlic powder, onion powder, salt, and pepper
in a small bowl. Stir until fully combined.
5 Evenly coat the chicken breasts with oil, then
generously cover both sides with the prepared
seasoning.
6 Slide the Deluxe Layer through the lower layer's
handles. Place the chicken breasts on the
Deluxe Layer. Close the lid and move slider to
STEAMCRISP.
7 Select STEAM & CRISP, set temperature to
375°F, and set time to 15 minutes. Press START/
STOP to begin cooking (PrE will display for
approx. 17 minutes as the unit steams, then the
timer will start counting down).
8 When cooking is complete, remove the rack
layer with the chicken, then the rack layer with
the tomatoes.
9 Add the cooked tomatoes, pesto, and spinach
to the pasta mixture and stir until the spinach
begins to wilt.
10 Transfer the pasta to a serving dish, top with
Parmesan cheese, and serve with chicken breasts.
INGREDIENTS
LEVEL 1 (BOTTOM OF POT)
1 box (16 ounces) dry farfalle pasta
3 cups chicken stock
/ cup whole milk
1 jar (16 ounces) alfredo sauce
1 jar (7 ounces) basil pesto, set aside
1 bag (6 ounces) baby spinach, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
1 pint cherry tomatoes
1 tablespoon canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon canola oil
4 fresh uncooked chicken breasts (7–8 ounces each)
TOPPING (optional)
/ cup shredded Parmesan cheese
MAINS