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Please make sure to read the enclosed Ninja Owner’s Guide prior to using your unit.INSTANT COOKERQUICKSTARTGUIDE 10 IRRESISTIBLE RECIPES COOKING CHARTS
USING YOUR NINJA INSTANT COOKER FUNCTIONSNINJA INSTANT COOKER 101:SIMPLE PULLED PORKKEY TIPS Dinner in a flash.When your family is starving and you’re starved for time, the Ninja Instant Cooker’spressure cooking ability helps you prepare fast, flavorful meals in time for dinner.The unit uses pressurized steam to infuse moisture and flavor into your ingredients,cooking them from the inside URE/TEMPPRESSURERELEASEPREP: 10 MINUTES COOK: 45 MINUTES MAKES: 6–8 SERVINGSAPPROX. PRESSURE BUILD: 10 MINUTES PRESSURE RELEASE: QUICKINGREDIENTS2 1 /2 –3 pounds uncooked boneless porkshoulder, cut in 1-inch cubes2 tablespoons barbecue seasoning1 tablespoon garlic powder2 teaspoons kosher salt1 cup apple cider vinegar1 can (6 ounces) tomato pasteNo need toadjust time.PressSTART/STOPto begin.SEAR/SAUTÉcooking potFOR SERVINGAdjust tempas neededKeep in VENTposition at all timesPotato rollsColeslawPRESSUREcooking potAdjust tempas neededSet time, in minutes,and press START/STOPWait for unit tobuild pressurebefore timercounts downTurn valve to VENTfor quick releaseSLOW COOKSTEAMcooking potAdjust tempas neededsteam rackNo need toadjust tempcooking potWhen cooking is complete, the KEEP WARM lightwill illuminate and unit will begin counting up(when using Pressure, Slow Cook, or Steam).2NINJA INSTANT COOKERSet time, in minutes,and press START/STOPSet time, in minutes,and press START/STOPKeep in VENTposition at all timesWait for unitto preheatbefore timercounts downThe unit’s handle canbe used to hold the lid.Add pork, spices, and vinegar tothe pot. Assemble pressure lid,making sure the pressure releasevalve is in the SEAL position. elect PRESSURE and set toSHIGH. Set time to 35 minutes.Select START/STOP to begin.When pressure cooking iscomplete, quick release thepressure by turning the pressurerelease valve to VENT position.Carefully remove lid when unithas finished releasing pressure.Select SEAR/SAUTÉ and setto MEDIUM-HIGH. SelectSTART/STOP to begin.Add tomato paste and stir to incorporate. Allow pork to simmer for10 minutes, or until the liquid has reduced by half, as shown above,stirring occasionally with a wooden spoon or silicone tongs to shredthe pork. Serve pulled pork on potato rolls topped with coleslaw.Keep in VENTposition at all timesninjakitchen.com3
BASICSCHEESY MASHEDPOTATOESCHICKENTACOSBASICSPREP: 10 MINUTES COOK: 7 MINUTES MAKES: 4 SERVINGSAPPROX. PRESSURE BUILD: 5 MINUTES PRESSURE RELEASE: QUICKPREP: 15 MINUTES COOK: 35 MINUTES MAKES: 12 TACOSAPPROX. PRESSURE BUILD: 10 MINUTES PRESSURE RELEASE: QUICKINGREDIENTSDIRECTIONSINGREDIENTSDIRECTIONS3 Russet potatoes, peeled,each cut in 6 pieces1 lace potatoes and water into the pot. AssemblePpressure lid, making sure the pressure releasevalve is in the SEAL position.4 cloves garlic, peeled1 lace garlic, chipotle peppers in adobo sauce,Ponion, and tomatoes into a blender and pureeuntil smooth.2 elect PRESSURE and set to HIGH. Set time toS7 minutes. Select START/STOP to begin.1 small onion, peeled,cut in quarters2 lace the chicken, stock, pureed vegetables, salt,Pand pepper into the pot; stir to incorporate.3 hen pressure cooking is complete, quick releaseWthe pressure by turning the pressure release valveto the VENT position. Carefully remove lid whenunit has finished releasing pressure.1 can (14 ounces) diced tomatoes3 ssemble pressure lid, making sure the pressureArelease valve is in the SEAL position.1 cup water/ stick (1 /4 cup) butter, melted1 21 cup heavy cream/ cup shredded cheddar cheese1 21 tablespoon kosher salt/ teaspoon groundblack pepper1 24 W ith a wooden spoon, mash potatoes withbutter, heavy cream, cheese, salt, and pepperuntil desired consistency is reached.1 can (6 ounces) chipotlepeppers in adobo sauce2 pounds uncooked bonelessskinless chicken breasts1 cup chicken or vegetable stock1 tablespoon kosher salt1 teaspoon ground black pepper1 /4 cup fresh cilantro orparsley, chopped4 S elect PRESSURE and set to HIGH. Set time to25 minutes. Select START/STOP to begin.5 W hen pressure cooking is complete, quick releasethe pressure by turning the pressure release valveto the VENT position. Carefully remove lid whenunit has finished releasing pressure.TOPPINGS6 S elect SEAR/SAUTÉ and set to MEDIUM-HIGH.Select START/STOP to begin. Allow liquid tosimmer for 10 minutes, or until reduced. Usesilicone-tipped tongs or a wooden spoon toshred the chicken in the pot.Fresh cilantro, chopped712 corn or flour tortillas(6 inches each)Avocado, slicedJalapeño peppers, slicedRed onion, thinly sliced nce the liquid has reduced, stir in the choppedOparsley or cilantro.8 A ssemble tacos in tortillas with desired toppingsand serve.Sour creamTIP: Cut back the heat by only using half of thecan of chipotle peppers in adobo sauce.4NINJA INSTANT COOKERninjakitchen.com5
B R E A K FA S TMAPLE-BROWN SUGAROATMEAL WITH APPLES& RAISINSWHITE BEANTURKEY CHILIMAINS &SIDESPREP: 5 MINUTES COOK: 14 MINUTES MAKES: 8 SERVINGSAPPROX. PRESSURE BUILD: 12 MINUTES PRESSURE RELEASE: NATURAL 10 MINUTESPREP: 10 MINUTES COOK: 25 MINUTES MAKES: 4–6 SERVINGSAPPROX. PRESSURE BUILD: 10 MINUTES PRESSURE RELEASE: QUICKINGREDIENTSDIRECTIONSINGREDIENTSDIRECTIONS2 cups plain steel cut oats11 pound uncooked ground turkey1 dd the turkey, onion, spices, green chiles,Aand chicken stock to the pot. Using a woodenspoon, break up the turkey.2 ssemble pressure lid, making sure theApressure release valve is in the SEAL position.3 elect PRESSURE and set to HIGH. Set time toS10 minutes. Select START/STOP to begin.6 cups water3 apples, cored, cut in quarters,sliced in 1 /2 -inch pieces/ cup raisins1 21 teaspoon ground cinnamon/ cup brown sugar1 32 tablespoons maple syrup1 tablespoon butter lace oats, water, apples, raisins, and cinnamonPinto the pot. Assemble pressure lid, making surethe pressure release valve is in the SEAL position.2 elect PRESSURE and set to HIGH. Set time toS10 minutes. Select START/STOP to begin.3 hen pressure cooking is complete, naturalWrelease pressure for 10 minutes, then quickrelease any remaining pressure by turning thepressure release valve to the VENT position.Carefully remove lid when unit has finishedreleasing pressure.4 S elect SEAR/SAUTÉ and set to MEDIUM-HIGH.Select START/STOP to begin.5 A dd sugar, maple syrup, and butter to pot. Stirfor 3 to 4 minutes, or until desired consistencyis reached. Serve immediately.1 onion, peeled, diced2 teaspoons chili powder2 teaspoons ground cumin2 teaspoons kosher salt1 teaspoon ground black pepper1 can (4 ounces) green chiles2 cups chicken stock1 bell pepper, diced,seeds removed2 cans (15 ounces each) whitecannellini or great northernbeans, undrained1 jalapeño pepper, diced,seeds removed1 cup shredded Monterey jackor pepper jack cheeseTOPPINGS4 W hen pressure cooking is complete, quick releasethe pressure by turning the pressure release valveto the VENT position. Carefully remove lid whenunit has finished releasing pressure.5 S elect SEAR/SAUTÉ and set to HIGH. SelectSTART/STOP to begin.6 A dd bell pepper, beans, and jalapeño pepper.Bring to a boil, then cook for 10 minutes,stirring occasionally, until peppers are softenedand the chili has thickened. Add shreddedcheese and stir to incorporate.7 hen cooking is complete, garnish with desiredWtoppings and serve.Pepper jack cheeseAvocado, dicedFresh cilantro, choppedJalapeño peppers, slicedSour creamCorn chips6NINJA INSTANT COOKERninjakitchen.com7
MAINS &SIDESCURRY CHICKEN& LENTIL STEWMINESTRONESOUPMAINS &SIDESPREP: 10 MINUTES COOK: 17 MINUTES MAKES: 4–6 SERVINGSAPPROX. PRESSURE BUILD: 8 MINUTES PRESSURE RELEASE: NATURAL 10 MINUTESPREP: 15 MINUTES COOK: 6 MINUTES MAKES: 4–6 SERVINGSAPPROX. PRESSURE BUILD: 12 MINUTES PRESSURE RELEASE: QUICKINGREDIENTSDIRECTIONSINGREDIENTSDIRECTIONS1 tablespoon canola oil1 elect SEAR/SAUTÉ and set to HIGH. SelectSSTART/STOP to begin. Allow to preheat for5 minutes.2 tablespoons extra virginolive oil11 pound uncooked bonelessskinless chicken breasts,cut in 1-inch cubes elect SEAR/SAUTÉ and set to HIGH. SelectSSTART/STOP to begin. Allow to preheat for5 minutes.2 fter 5 minutes, add oil, chicken, and salt.ASauté for 10 minutes, stirring occasionally,until chicken is no longer pink.2 fter 5 minutes, add oil, onion, celery, garlic,Acrushed red pepper, salt, and pepper to the pot.Sauté for 5 minutes, stirring occasionally, until theonion and celery are softened and translucent.3 dd remaining ingredients, except Parmesan, toAthe pot. Assemble pressure lid, making sure thepressure release valve is in the SEAL position.2 teaspoons kosher salt1 small white onion, peeled,cut in quarters1 small jalapeño pepper,cut in quarters, seeds removed1 green apple, peeled, cored,cut in quarters1 cup chicken stock1 tablespoon curry powder1 teaspoon ground coriander/ teaspoon ground cinnamon1 21 can (14 ounces) coconut milk1 cup green or brown lentilsFOR SERVINGFresh cilantro, choppedNaan breadBasmati rice3 hile chicken is cooking, place the onion,Wjalapeño pepper, apple, and chicken stock intoa blender. Blend until smooth; set aside.4 A dd curry powder, coriander, and cinnamonto the pot. Stir to coat. Cook for 1 to 2 minutes,or until the spices are fragrant. Then addcoconut milk, jalapeño-apple puree, andlentils to the pot.5 Assemble pressure lid, making sure thepressure release valve is in the SEAL position.6 Select PRESSURE and set to HIGH. Set timeto 5 minutes. Select START/STOP to begin.7 When pressure cooking is complete, allowpressure to natural release for 10 minutes. After10 minutes, quick release remaining pressure byturning the pressure release valve to the VENTposition. Carefully remove lid when unit hasfinished releasing pressure.8 Stir to combine. Top with cilantro and servewith naan bread and basmati rice.1 medium yellow onion,peeled, chopped2 stalks celery, chopped4 cloves garlic, peeled,thinly slicedPinch crushed red pepper2 teaspoons kosher salt1 teaspoon ground black pepper2 medium carrots,peeled, chopped2 Yukon Gold potatoes,peeled, diced1 can (14.5 ounces)diced tomatoes/ teaspoon dried oregano1 24 S elect PRESSURE and set to HIGH. Set timeto 1 minute. Press START/STOP to begin.5 W hen pressure cooking is complete, quick releasethe pressure by turning the pressure release valveto the VENT position. Carefully remove lid whenunit has finished releasing pressure.6 W hen cooking is complete, top with Parmesancheese and serve./ teaspoon dried thyme1 22 bay leaves4 cups vegetable orchicken broth2 cups water1 can (15 ounces) red kidneybeans, rinsed, drained2 cups baby spinach or arugula2 teaspoons lemon juiceFreshly grated Parmesan cheese,for garnish8NINJA INSTANT COOKERninjakitchen.com9
MAINS &SIDESLOADEDPOTATO SALADRISOTTOCARBONARAMAINS &SIDESPREP: 15 MINUTES COOK: 12 MINUTES MAKES: 6–8 SERVINGSAPPROX. PRESSURE BUILD: 8 MINUTES PRESSURE RELEASE: QUICKPREP: 10 MINUTES COOK: 20 MINUTES MAKES: 4–6 SERVINGSAPPROX. PRESSURE BUILD: 6 MINUTES PRESSURE RELEASE: NATURAL 10 MINUTESINGREDIENTSDIRECTIONSINGREDIENTSDIRECTIONS2 pounds red potatoes, skin on,scrubbed, cut in 1-inch pieces1 lace potatoes and water into the pot. AssemblePpressure lid, making sure the pressure releasevalve is in the SEAL position.5 strips uncooked bacon,cut in 1 /4 -inch pieces1 elect SEAR/SAUTÉ and set to HIGH. SelectSSTART/STOP to begin. Allow to preheat for5 minutes.5 strips uncooked bacon,cut in 1 /2 -inch pieces2 elect PRESSURE and set to HIGH. Set time toS1 minute. Press START/STOP to begin.21 small onion, peeled, diced3 hen pressure cooking is complete, quick releaseWthe pressure by turning the pressure release valveto the VENT position. Carefully remove lid whenunit has finished releasing pressure. fter 5 minutes, add bacon. Cook, stirringAoccasionally, for 5 minutes, or until it beginsto crisp.3 dd onion and 2 teaspoons kosher salt. Cook untilAsoft and translucent, stirring occasionally. Addgarlic and cook for 1 minute./ cup water1 2/ cup apple cider vinegar1 42 stalks celery, minced1 cup sauerkraut, liquid drained1 tablespoon whole grainmustard (or 2 tablespoonsspicy brown mustard)4 Drain potatoes in a strainer.5 S elect SEAR/SAUTÉ and set to HIGH. SelectSTART/STOP to begin.1 teaspoon sugar6 A dd bacon and cook for 5 minutes, or until crisp.Using a slotted spoon, transfer bacon to a papertowel lined plate./ teaspoon paprika72 teaspoons kosher salt1 4/ teaspoon dry mustard1 2/ cup fresh scallions, thinlysliced, plus more for garnish1 2 dd onion to pot and sauté for 5 minutes, untilAsoftened and translucent. Add vinegar and cookuntil almost all liquid has evaporated.8 O nce the liquid has reduced, press START/STOPto turn off SEAR/SAUTÉ. Then add the potatoes,celery, sauerkraut, mustard, seasonings, bacon,and 1/2 cup scallions; stir to incorporate.9 G arnish with additional scallions andserve warm.1 small onion, peeled, diced4 teaspoons kosher salt, divided2 cloves garlic, minced5 1 /2 cups chicken orvegetable stock2 cups Arborio rice2 egg yolks2 tablespoons butter1 1 /2 cups grated Parmesancheese, plus more for garnish2 teaspoons ground blackpepper, divided1 cup frozen peas4 A dd stock and rice to the pot; stir to incorporate.Assemble pressure lid, making sure the pressurerelease valve is in the SEAL position.5 S elect PRESSURE and set to HIGH. Set time to7 minutes. Press START/START to begin.6 W hen pressure cooking is complete, allowpressure to natural release for 10 minutes. After10 minutes, quick release remaining pressure byturning the pressure release valve to the VENTposition. Carefully remove lid when unit hasfinished releasing pressure.7 tir vigorously for about 1 minute, until riceSbegins to thicken.8 A dd egg yolks, butter, cheese, and 1 teaspoonpepper to the pot. Stir to incorporate, thenadd peas. Stir and season with remaining saltand pepper.9 Top with additional Parmesan and serve.10NINJA INSTANT COOKERninjakitchen.com11
MAINS &SIDESUPSIDE-DOWNCHEESECAKEPREP: 15 MINUTES REST: 30 MINUTES CHILL: 2 1 /2 HOURSCOOK: 35 MINUTES MAKES: 1 (7-INCH) CHEESECAKEAPPROX. PRESSURE BUILD: 10 MINUTES PRESSURE RELEASE: NATURAL 15 MINUTESINGREDIENTSDIRECTIONS2 packages (8 ounces each)each cream cheese, roomtemperature1I n a large mixing bowl or in the bowl of a standmixer, mix the cream cheese and sugar on low.Once incorporated, add eggs and vanilla andmix on low until combined.2 rease a 7-inch springform pan and pour in theGcake batter. Cover pan tightly with aluminum foil.3 our water into the pot. Place pan on steamPrack. Place rack with pan in pot./ cup sugar2 32 large eggs1 teaspoon vanilla extract1 cup water2 tablespoons butter, melted/ package (8 ounces)peanut butter sandwichcookies or chocolate creamsandwich cookies1 2Chocolate, caramel, orstrawberry syrup, to taste4 A ssemble pressure lid, making sure the pressurerelease valve is in the SEAL position.COOKING CHARTS5 S elect PRESSURE and set to LOW. Set time to35 minutes. Select START/STOP to begin.6 W hen pressure cooking is complete, allowpressure to natural release for 15 minutes. After15 minutes, quick release remaining pressure byturning the pressure release valve to the VENTposition. Carefully remove lid when unit hasfinished releasing pressure.7 emove the aluminum foil and allow cheesecakeRto cool at room temperature for 30 minutesbefore placing in the refrigerator for 2 hours.8 M ake the top crust by pulsing the meltedbutter and cookies in a food processor. Oncecheesecake has cooled, cover the top withcookie crumbs and lightly pack with a rubberspatula. Drizzle with syrup and return to therefrigerator for 30 minutes to set the crust.9 O nce crust has set, remove cheesecake fromthe pan and serve.For more inspiring recipes and cooking charts,visit ninjakitchen.com.12NINJA INSTANT COOKER
Pressure Cooking ChartINGREDIENTTIP: Use hot water for pressure cooking to decrease time to build E2 lbsBone in1 cupHigh15 minsQuick6 small or 4 large (about 2 lbs)Boneless1 cupHigh8–10 minsQuick4 large (2lbs)Boneless1 cupHigh25 minsQuick8 thighs (4 lbs)Bone in/skin on1 cupHigh20 minsQuick8 thighs (2 lbs)Boneless1 cupHigh20 minsQuickGround beef, pork, or turkey1 lbGround (not in patties)1 /2cupHigh5 minsQuickGround beef, pork, or turkey(Frozen)1-2 lbsFrozen, ground(not in patties)1 /2cupHigh20-25 minsQuick2 1 /2 –3 1 /2 lbsCut in thirds1 cupHigh20 minsQuickBeef brisket3–4 lbsWhole1 cupHigh1 1 /2 hrsQuickBoneless beefchuck-eye roast3–4 lbsWhole1 cupHigh1 1 /2 hrsQuickBoneless pork butt4 lbsWhole1 cupHigh1 1 /2 hrsQuickWhole1 cupHigh3–4 minsQuickPOULTRYChicken breastsChicken breasts (Frozen)Chicken thighsGROUND MEATRIBSPork baby backROASTSPork tenderloin2 tenderloins (1–11 /2lbs each)STEW MEATBoneless beef short ribs6 ribs (3 lbs)Whole1 cupHigh25 minsQuickBoneless leg of lamb3 lbsCut in 1-inch pieces1 cupHigh30 minsQuickBoneless pork butt3 lbsCut in 1-inch pieces1 cupHigh30 minsQuickChuck roast, for stew2 lbsCut in 1-inch pieces1 cupHigh25 minsQuick6 eggsNone1 /2High4 minsQuickHARD-BOILED EGGSEggs†cup†Remove immediately when complete and place in ice bath.14NINJA INSTANT COOKER*Time does not include time to build pressure.ninjakitchen.com15
Pressure Cooking Chart, continuedINGREDIENTTIP: R elease pressure immediately when cook time is complete to avoidovercooking OOK TIMERELEASEBeets8 small or 4 largeRinsed well, tops & ends trimmed;cool & peel after cooking1 /2cupN/AHigh15–20 minsQuickBroccoli1 head or 4 cupsCut in florets, stem removed1 /2cupSteam RackLow1 minQuickcupSteam RackLow1 minQuickVEGETABLES1 lbCut in half1 /2Butternut squash(cubed for side dish or salad)20 ozPeeled, cut in 1-inch pieces,seeds removed1 /2cupN/ALow2 minsQuickButternut squash (for mashed,puree, or soup)20 ozPeeled, cut in 1-inch pieces,seeds removed1 /2cupSteam RackHigh5 minsQuickCabbage (braised)1 headCut in half, then cut in 1 /2 -inch strips1 /2cupN/ALow3 minsQuick1 /2cupSteam RackLow2 minsQuickBrussels sproutsCabbage (crisp)1 headCut in half, then cut in1 /2 -inch1 /2 -inchstripsCarrots1 lbPeeled, cut inpieces1 /2cupN/AHigh2–3 minsQuickCauliflower1 headCut in florets, stem removed1 /2cupN/ALow1 minQuickCollard greens2 bunches or 1 bag (16 oz)Stems removed, leaves chopped1 /2cupN/ALow6 minsQuickGreen Beans1 bag (12 oz)Whole1 /2cupSteam RackLow0 min*QuickcupN/ALow3 minsQuick2 bunches or 1 bag (16 oz)Stems removed, leaves chopped1 /2Potatoes, red(for mashed)2 lbsScrubbed, left whole(large potatoes cut in half)1 /2cupN/AHigh15–20 minsQuickPotatoes, red(cubed for side dish or salad)2 lbsScrubbed, cut in 1-inch cubes1 /2cupN/AHigh1–2 minsQuickPotatoes, Russet or Yukon(cubed for side dish or salad)2 lbsPeeled, cut in 1-inch cubes1 /2cupN/AHigh1–2 minsQuickPotatoes, Russet or Yukon(for mashed)2 lbsPeeled, cut in 1-inch thick slices1 /2cupN/AHigh6 minsQuickPotatoes, sweet(cubed for side dish or salad)1 lbPeeled, cut in 1-inch cubes1 /2cupN/AHigh1–2 minsQuickPotatoes, sweet(for mashed)1 lbPeeled, cut in 1-inch thick slices1 /2cupN/AHigh6 minsQuickKale leaves/greens*The time the unit takes to pressurize is long enough to cook this food.16NINJA INSTANT COOKERninjakitchen.com17
Pressure Cooking Chart, continuedINGREDIENTSAMOUNTTIP: Cook in a single layer whenever possible to ensure even cooking.WATERPRESSURECOOK TIMERELEASEGRAINSFor best results, rinse rice in a fine mesh strainer under cold water before cooking.Arborio rice*1 cup3 cupsHigh7 minsNatural (10 mins) then QuickBasmati rice1 cup1 cupHigh2 minsNatural (10 mins) then Quick1 /4Brown rice, short/medium or long grain1 cup1cupsHigh15 minsNatural (10 mins) then QuickCoarse grits/polenta*1 cup3 1 /2 cupsHigh4 minsNatural (10 mins) then QuickFarro1 cup2 cupsHigh10 minsNatural (10 mins) then QuickJasmine rice1 cup1 cupHigh2–3 minsNatural (10 mins) then QuickKamut1 cup2 cupsHigh30 minsNatural (10 mins) then QuickMillet1 cup2 cupsHigh6 minsNatural (10 mins) then QuickPearl barley1 cup2 cupsHigh22 minsNatural (10 mins) then Quick1 /2Quinoa1 cup1cupsHigh2 minsNatural (10 mins) then QuickQuinoa, red1 cup1 1 /2 cupsHigh2 minsNatural (10 mins) then QuickSpelt1 cup2 1 /2 cupsHigh25 minsNatural (10 mins) then QuickSteel-cut oats*1 cup3 cupsHigh11 minsNatural (10 mins) then QuickSushi rice1 cup1 1 /2 cupsHigh3 minsNatural (10 mins) then QuickTexmati rice, brown**1 cup1 1 /4 cupsHigh5 minsNatural (10 mins) then QuickTexmati rice, light brown**1 cup1 1 /4 cupsHigh2 minsNatural (10 mins) then QuickTexmati rice, white**1 cup1 cupHigh2 minsNatural (10 mins) then QuickWheat berries1 cup3 cupsHigh15 minsNatural (10 mins) then QuickWhite rice, long grain1 cup1 cupHigh2 minsNatural (10 mins) then QuickWhite rice, medium grain1 cup1 cupHigh3 minsNatural (10 mins) then QuickWild rice1 cup1 cupHigh22 minsNatural (10 mins) then Quick*After releasing pressure, stir for 30 seconds to 1 minute, then let sit for 5 minutes.** TEXMATI is a registered trademark of Riviana Foods, Inc. Use of the TEXMATI trademark does not imply any affiliation withor endorsement by Riviana Foods, Inc.18NINJA INSTANT COOKERninjakitchen.com19
Pressure Cooking Chart, continuedINGREDIENTSAMOUNTWATERPRESSURECOOK TIMERELEASELEGUMESAll beans, except lentils, should be soaked 8–24 hours before cooking.Black beans1 lb, soaked 8–24 hrs6 cupsLow5 minsNatural (10 mins) then QuickBlack-eyed peas1 lb, soaked 8–24 hrs6 cupsLow5 minsNatural (10 mins) then QuickCannellini beans1 lb, soaked 8–24 hrs6 cupsLow3 minsNatural (10 mins) then QuickCranberry beans1 lb, soaked 8–24 hrs6 cupsLow3 minsNatural (10 mins) then QuickGarbanzo beans (chickpeas)1 lb, soaked 8–24 hrs6 cupsLow3 minsNatural (10 mins) then QuickGreat northern bean1 lb, soaked 8–24 hrs6 cupsLow1 minsNatural (10 mins) then QuickLentils (green or brown)1 cup dry2 cupsLow5 minsNatural (10 mins) then QuickLima beans1 lb, soaked 8–24 hrs6 cupsLow1 minsNatural (10 mins) then QuickNavy beans1 lb, soaked 8–24 hrs6 cupsLow3 minsNatural (10 mins) then QuickPinto beans1 lb, soaked 8–24 hrs6 cupsLow3 minsNatural (10 mins) then QuickRed kidney beans1 lb, soaked 8–24 hrs6 cupsLow3 minsNatural (10 mins) then Quick20 NINJA INSTANT COOKERninjakitchen.com21
Steam ChartINGREDIENTAMOUNTPREPARATIONLIQUIDCOOK TIMEAsparagus1 bunchWhole spears2 cups7–15 minsBroccoli1 crown or 1 bag (12 oz) floretsCut in 1–2-inch florets2 cups5–9 minsBrussels sprouts1 lbWhole, trimmed2 cups8–17 minsButternut squash24 ozPeeled, cut in 1-inch cubes2 cups10–17 minsCabbage1 headCut in half, sliced in 1 /2 -inch strips, core removed2 cups6–12 minsCarrots1 lbPeeled, cut in 1-inch pieces2 cups7–12 minsCauliflower1 headCut in 1–2-inch florets2 cups5–12 minsCorn on the cob4 earsWhole, husks removed2 cups4–9 minsGreen beans1 bag (12 oz)Whole2 cups6–12 minsKale1 bag (16 oz)Trimmed2 cups5–10 minsPotatoes1 lbPeeled, cut in 1-inch pieces2 cups12–17 minsPotatoes, sweet1 lbCut in 1 /2 -inch cubes2 cups8–14 minsSpinach1 bag (16 oz)Whole leaves2 cups3–7 minsSugar snap peas1 lbWhole pods, trimmed2 cups5–8 minsSummer Squash1 lbCut in 1-inch slices2 cups5–10 minsZucchini1 lbCut in 1-inch slices2 cups5–10 mins4In ramekins or silicone cups1 cup3–6 minsVEGETABLESEGGSPoached eggs22NINJA INSTANT COOKERninjakitchen.com23
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6 NINJA INSTANT COOKER ninjakitchen.com 7 INGREDIENTS 2 cups plain steel cut oats 6 cups water 3 apples, cored, cut in quarters, sliced in 1/2-inch pieces 1/2 cup raisins 1 teaspoon ground cinnamon 1/3 cup brown sugar 2 tablespoons maple syrup
