Inspiration Guide

Sides & Snacks72
STUFFED PEPPERS
PREP: 10 MINUTES | TOTAL COOK TIME: 49 MINUTES | PRESSURE BUILD: APPROX. 9 MINUTES | COOK: 30 MINUTES
PRESSURE RELEASE: NATURAL & QUICK | MAKES: 6 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 In a small mixing bowl, stir together the garlic
powder, black pepper, cinnamon, cloves, salt,
paprika, and cumin; set aside.
2 Add beef, onion, rice, stock, wine, and 2
tablespoons spice mix to the pot, breaking meat
apart. Close lid and move slider to PRESSURE.
Make sure the pressure release valve is in the
SEAL position.
3 The temperature will default to HIGH, which
is the correct setting. Set time to 15 minutes.
Select START/STOP to begin cooking (the unit
will build pressure for approx. 9 minutes before
cooking begins).
3 When cooking is complete, naturally release
the pressure for 10 minutes. Then quick release
pressure by turning the pressure release valve
to the VENT position. Move slider to AIR FRY/
STOVETOP to unlock the lid, then carefully open it.
5 Stir meat mixture, then add chopped pepper
tops, cashews, fresh parsley, and salt. Use a
rubber or wooden spoon to stuff mixture into
the 7 bell peppers.
6 Place stuffed peppers in the pot. Close lid and
keep slider in the AIR FRY/STOVETOP position.
Select BAKE/ROAST, set temperature to 360°F,
and set time to 15 minutes. Select START/STOP
to begin cooking.
7 When cooking is complete, serve immediately.
INGREDIENTS
1 tablespoon garlic powder
Ground black pepper, as desired
1 tablespoon ground cinnamon
1
/2 teaspoon ground cloves
Kosher salt, as desired
3 tablespoons paprika
1
1
/2 teaspoons ground cumin
1 pound uncooked ground beef
1 small onion, peeled, finely chopped
1 cup brown rice
1 cup chicken stock
1
/4 cup dry white wine
7 large bell peppers, seeds and stems removed,
tops chopped
1 cup whole cashews, chopped
1
/2 cup fresh parsley, chopped
UPSIDE-DOWN LOADED
CHICKEN NACHOS
PREP: 10 MINUTES | TOTAL COOK TIME: 45 MINUTES | PRESSURE BUILD: APPROX. 12 MINUTES | COOK: 25 MINUTES
PRESSURE BUILD: APPROX. 12 MINUTES | PRESSURE RELEASE: QUICK | MAKES: 8 SERVINGS
ADVANCED RECIPE
DIRECTIONS
1 Place frozen chicken and salsa in the pot. Close
lid and move 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 20 minutes.
Select START/STOP to begin cooking (the unit
will build pressure for approx. 12 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 AIR FRY/STOVETOP to
unlock the lid, then carefully open it.
4 Use silicone-tipped tongs to 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 lid and keep slider in the AIR FRY/
STOVETOP position. Select AIR FRY, set
temperature to 360°F, and set time to 5 minutes.
Select START/STOP to begin cooking. 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
Kosher salt, as desired
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
73
Questions? ninjakitchen.com
SIDES & SNACKS
SIDES & SNACKS