Ninja CS960, CS960A Recipe Book

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Please make sure to read the Ninja® Owner’s Guide prior to using your unit.

DELICIOUS DONE EASY

100+ Surprising & Simple One-Pot Recipes

DELICIOUS

DONE EASY

100+ Surprising & Simple

One-Pot Recipes

TABLE OF CONTENTS

MEET YOUR COOKING SYSTEM 2

permission from SharkNinja Operating LLC, except for the inclusion of quotations in a media review.

Editors and Content: Meghan Reilly, Kenzie Swanhart, and Elizabeth Skladany

Recipe Development: Amy Golino, Sam Ferguson, Molly Shuster, Joy Howard, Judy Cannon, Irina Margil and Great Flavors

Design and Layout: Emily Regis and Lisa Vroman

Copywriter: Melissa Stefanini

Creative Director: Joshua Hanson

Photo Direction: Joshua Hanson and Dmitry Mangeym

Photography: Molly Shuster, Joy Howard, and Shutterstock

Published in the United States of America by

SharkNinja Operating LLC

89 A Street

Needham, MA 02494

CS960 ISBN: 978 -1-5323 -4244-8

NINJA is a registered trademark of SharkNinja Operating LLC.

AUTO -IQ is a trademark of SharkNinja Operating LLC.

10 9 8 7 6 5 4 3 2 1

TRICKS OF THE TRADE 6

MEASURING MATTERS 7

AUTO-IQ™ RECIPES 8

• GRAINS 10

• POACHED INFUSIONS & STOCKS 18

• QUICK MEALS 28

• LAYERED BOWLS 58

MANUAL RECIPES 84

• BAKE 86

• STEAM 90

• SLOW COOK 94

• STOVE TOP 98

REFERENCE CHARTS 102

INDEX 106

Printed in China.

LOOKS LIKE A POT,

FEELS LIKE A JACKPOT

In today’s go-go-go world, everyone’s got a couple go-to recipes. But what if you had a hundred or more? And your taste buds were never bored? Imagine making full meals in minutes, in the same pot. Or perfectly poached eggs at the touch of a button. Or takeout favorites right at home. Now, stop imagining it and start cooking—thanks to the Ninja Cooking System with Auto-iQ™ Recipes, you win big at breakfast, lunch and dinner.

AUTO-IQ™ RECIPE PROGRAMS

Gone are the days of guessing in the kitchen. These four cooking modes do the thinking for you. These four functions make fundamental kitchen techniques easier and more convenient.

MANUAL FUNCTIONS

QUICK MEALS

All of these recipes are especially designed to get you in and out of the kitchen, quick and easy. Just add your ingredients and hit the button. All that’s left to do is enjoy.

GRAINS

Cook grains such as oats and quinoa to the perfect consistency with the touch of a button.

LAYERED BOWLS

These two-step recipes use the Auto-iQ Cooking System as a stovetop to sear proteins and build layers of ﬂavor before cooking to perfection.

POACHED INFUSIONS

Use this setting to poach ﬁsh, fruit, and more—like poached eggs for breakfast or shrimp cocktail for a classic dinner party appetizer.

SLOW COOK

Worry-free ACCUTEMP temperature control operates behind the scenes to ensure your meals aren’t overcooked or underdone, so you can slow cook with conﬁdence.

STEAM

Steam veggies for that delightful snap, or steam light proteins like seafood to play up their naturally subtle ﬂavors.

BAKE

With a controllable range of temperatures from 250°–425°F, you can dry bake hearty roasts or steam bake breads, cakes, and more.

STOVE TOP

An innovative heating element turns your Cooking System into a skillet so you can sear meats and sauté vegetables in one pot.

5 Questions? 1-877-646 -5288 | ninjakitchen.com4 MEET YOUR COO KING SYSTEM

TRICKS OF THE TRADE

Here are a few tips to help you get the most out of your Auto-iQ™ Cooking System.

AT THE STORE

Organize your grocery list by the sections

of your grocery store to make shopping a breeze.

PREPARE YOUR KITCHEN

Have the right tools on hand for prepping

and measuring your ingredients. You will need both dry and liquid measuring cups (check out the next page to see why).

Buy pre-cut vegetables when available

to cut down on prep time.

Designate a small container on your counter

for trash-like package wrappings, vegetable trimmings, and used paper towels.

MEASURING MATTERS

Dry and liquid measurements differ, so it’s important to use the right tool for the job. Here’s a simple breakdown of standard measuring cups for dry and liquid ingredients.

DRY

MEASURING CUPS

LIQUID

ALWAYS USE GOOD FORM

Familiarize yourself with the recipe

by re-reading the ingredient list and directions.

Gather your ingredients, then measure

and organize them by step.

DIETARY LABELS

Gluten-Free

Dairy-Free

Vegetarian

TRICK S OF THE TRAD E

Vegan

Paleo

Always use nonstick-safe utensils to avoid

damaging the cooking pot’s nonstick coating.

Meal need to be cooked a little longer?

Simply set to BAKE DRY at 350° F for 5–10 minutes, checking for desired doneness.

Adventurous Recipes

Adventurous Recipes let you take a bite on the wild side. Inspired by restaurant and takeout favorites from near and far, these recipes pack a ton of ﬂavor into just one easy-to-follow Auto-iQ recipe.

Dry measuring cups are used to measure

dry ingredients (like flour and sugar)

as well as non-pourable wet ingredients

(like peanut butter and sour cream).

Measuring Tip

Over a bowl, overfill the measuring cup. Then level the ingredient with a flat edge, like a butter knife or spatula. This will ensure an exact measurement and preserve the excess ingredient for future use.

Use dry measuring cups for:

• Flour

• Granulated white sugar

• Brown sugar

• Confectioners’ sugar

• Oats & other grains

• Bread crumbs

• Cereal

• Peanut butter

• Sour cream

• Yo g u r t

• Cream cheese

• Fresh & frozen fruit

Liquid measuring cups

are used to measure liquid

and pourable ingredients.

Measuring Tip

Place the measuring cup on your countertop before filling it. Once filled, bend down so you can see the measurement at eye level (looking at the cup from above will skew your view).

Use liquid measuring cups for:

• Water

• Oil

• Vinegar

• Milk

• Juice

• Stock/broth

7 Questions? 1-877-646 -5288 | ninjakitchen.com6

AUTO-IQ

AUTO-iQ™AUTO-iQ™

GRAINS 10

KNOWS WHAT TO DO

Gone are the days of guessing in the kitchen. From hands-free grain preparation to delicately poached meals without the use of a stovetop, Auto-iQ does the thinking for you.

POACHED INFUSIONS & STOCKS 18

QUICK MEALS 28

LAYERED BOWLS 58

AUTO-IQ™

GRAINS

GO WITH THE GRAINS

AUTO-IQ™

GRAINS

OLD-FASHIONED OATS 12

STEEL-CUT OATS 14

GRAINS

Your Auto-iQ cooking system is now your sous chef, helping you quickly and easily make delicious side dishes and breakfasts such as quinoa and oats. Refer to the charts on the following pages, add your grain and liquid, and let the Auto-iQ program do the rest.

QUINOA 16

11 Questions? 1-877- 646 -52 88 | ninjakitchen.com

AUTO-IQ™

GRAINS

AUTO-IQ

PROGRAM

NUMBER

AUTO-IQ™

GRAINS

OATS LIQUID* COOK† MAKES

OLD-FASHIONED OATS

1 Place oats and liquid into the cooking pot, stir,

and cover.

2 Select Auto-iQ Grains: Recipe 1, 2, or 3 and press

the START/STOP button.

3 Stir and serve.

TIPS

For a ﬂavorful variation, try using milk, almond milk,

or coconut milk instead of water.

Stir in nuts and dried fruit at the end of the Auto-iQ program for added texture and ﬂavor.

Stir in honey or maple syrup for added sweetness.

*Use the measurements in this chart instead of the measurements on your packaging.

†All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

1 cup 1 3/4 cups 13–18 minutes 4 servings

2 cups 3 1/2 cups 29–34 minutes 8 servings

3 cups 5 1/4 cups 27–32 minutes 12 servings

13 Questions? 1-877- 646 -52 88 | ninjakitchen.com12 AUTO- IQ GR AIN S

AUTO-IQ™

GRAINS

AUTO-IQ

PROGRAM

NUMBER

AUTO-IQ™

GRAINS

OATS LIQUID* COOK† MAKES

STEEL-CUT OATS

1 Place oats and liquid into the cooking pot, stir,

and cover.

2 Select Auto-iQ Grains: Recipe 4, 5, or 6 and

press the START/STOP button.

3 Stir and serve.

NOTE: You may notice a little water left at the

bottom of your pot when the cooking cycle is complete. You can either let this sit on “keep warm” or drain right away.

TIPS

For a ﬂavorful variation, try using milk, almond milk,

or coconut milk instead of water.

Stir in nuts and dried fruit at the end of the Auto-iQ program for added texture and ﬂavor.

Stir in honey or maple syrup for added sweetness.

*Use the measurements in this chart instead of the measurements on your packaging.

†All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

1 cup 3 cups 55–60 minutes 4 servings

2 cups 6 cups 55–60 minutes 8 servings

3 cups 9 cups 72–77 minutes 12 servings

15 Questions? 1-877- 646 -52 88 | ninjakitchen.com14 AUTO-IQ GRA INS

AUTO-IQ™

GRAINS

AUTO-IQ

PROGRAM

NUMBER

AUTO-IQ™

GRAINS

QUINOA LIQUID* COOK† MAKES

QUINOA

1 Place quinoa and liquid into the cooking pot,

stir, and cover.

2 Select Auto-iQ Grains: Recipe 7, 8, or 9 and

press the START/STOP button.

3 Stir and serve.

TIPS

Quinoa is a protein-packed ancient grain that pairs

well with poultry, makes salads heartier, and is a great base for grain bowls.

For a ﬂavorful variation, try using stock instead of water.

*Use the measurements in this chart instead of the measurements on your packaging.

†All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

1 cup 2 cups 25–30 minutes 4 servings

2 cups 4 cups 35–40 minutes 8 servings

3 cups 6 cups 40–45 minutes 12 servings

17 Questions? 1-877- 646 -52 88 | ninjakitchen.com16 AUTO-I Q GRAINS

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

POACH PERFECT

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

EGGS 20

SHRIMP 21

FISH 22

POACHED INFUSIONS & STOCKS

Want delicate flavor that’ll make your taste buds sing? Lightly poach everything from fish to eggs at the touch of a button (yes, really!). You can even experiment with different poaching liquids—like wines, milks, or stocks—to up the flavor ante.

FRUIT 24

STOCKS 26

19 Questions? 1-877- 646 -52 88 | ninjakitchen.com

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

EGGS

1 Crack eggs into a single bowl.

2 Pour water into the cooking pot and cover. Select

Auto-iQ Poached Infusions: Recipe 1, 2, 3, or 4 and press the START/STOP button. The water will start

heating up to a gentle simmer.

3 At the first beep, which signifies the water has come

to a simmer, the display will read “Add.” Lift lid and pour eggs carefully into water. Cover pot and press

the START/STOP button.

AUTO-IQ

PROGRAM

NUMBER

EGGS WATE R PREP COOK* MAKES

2 large eggs 5 cups 2 minutes 16 1/2 minutes 1 serving

4 large eggs 5 cups 2 minutes 18 1/2 minutes 2 servings

6 large eggs 5 cups 2 minutes 18 1/2 minutes 3 servings

12 large eggs 5 cups 2 minutes 21 minutes 6 servings

4 While eggs are poaching, line a plate with a paper

towel and have a slotted spoon ready.

5 At the second beep, transfer eggs one by one with the

slotted spoon onto the paper-towel-lined plate.

SHRIMP

1 Pour liquid and any seasonings into the cooking

pot and cover. Select Auto-iQ Poached Infusions: Recipe 5 or 6 and press the START/STOP button. The liquid will start heating up to a gentle simmer.

2 At the first beep, which signifies the liquid has come

to a simmer, the display will read “Add.” Lift lid and add shrimp carefully to liquid. Cover pot and press

the START/STOP button.

AUTO-IQ

PROGRAM

NUMBER

FLAVOR INSPIRATION

Classic Shrimp Cocktail Seasonings

2 lemons, cut in half

10 peppercorns

1 tablespoon salt

2 bay leaves

SHRIMP LIQUID PREP COOK* MAKES

1 pound uncooked fresh large shrimp,

peeled, deveined

1 pound uncooked

frozen large shrimp,

peeled, deveined

3 While shrimp are poaching, place a colander in

your sink.

4 At the second beep, CAREFULLY remove the cooking

pot using oven mitts and drain shrimp in the colander.

5 Pat shrimp dry, then chill in refrigerator for 1–2 hours.

4 cups 10 minutes 19 minutes 8 servings

4 cups 10 minutes 30 minutes 8 servings

TIPS

To help keep the egg whites from separating,

add 1 tablespoon vinegar to the water.

Make Eggs Benedict, found on Page 98, with this process.

Crack your eggs ﬁrst. This helps speed up the process and gives you more control over those delicate egg yolks, rather than cracking them right into the pot.

TIPS

Mix it up by trying different poaching liquids like white wine, beer, or broth/stock.

• Use a dry white wine, like pinot grigio or sauvignon blanc. Use a 1-to-3 ratio of wine to water.

• Use a light beer, like a lager or ale. Use a 1-to-3 ratio of beer to water.

*All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

21 Questions? 1-877- 646 -52 88 | ninjakitchen.com20 AUTO- IQ POACHED INFUS IONS & STOCK S

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

FISH

1 Place all vegetables, liquids, and seasonings in the

cooking pot and stir gently to incorporate.

2 Nestle the fish portions into the contents of the pot

so they are roughly half submerged in the liquid and surrounded by aromatics and vegetables.

3 Cover pot and select Auto-iQ Poached Infusions:

Recipe 7, 8, or 9 and press the START/STOP button.

AUTO-IQ

PROGRAM

NUMBER

2–6 uncooked ﬁsh pieces

(4 ounces each, ﬁsh should have

/4-inch to 1/2-inch thick

FISH LIQUID PREP COOK* MAKES

skin removed),

4 cups 2–20 minutes 16 minutes 2–6 servings

BEST FISH FOR POACHING

Best results are achieved with ﬁsh that is slightly thicker and heartier.

• Salmon

• Cod

• Grouper

• Halibut

• Arctic Char

• Steelhead Trout

FLAVOR INSPIRATION

Classic French Seasonings

3 cups water

1 cup white wine

1 lemon, cut in half, juiced

2 carrots, cut in quarters

2 stalks celery, cut in quarters

1 white onion, peeled, sliced

1 leek, sliced

2 bay leaves

4 sprigs parsley

5 sprigs thyme

3 cloves garlic, smashed

1 tablespoon kosher salt

1 teaspoon peppercorns

Southeast Asian Seasonings

1 cup water

3 cups coconut milk

1 lemongrass stem, smashed

1-inch piece ginge r, smashed

3 cloves garlic, smashed

1 lime, zested, juiced

1 tablespoon fish sauce

1 tablespoon sesame oil

1 tablespoon sugar

1 tablespoon kosher salt

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

Spicy Southwest Seasonings

4 cups water

1 tablespoon paprika

1 tablespoon ancho chili powder

2 dry chipotle peppers

2 tablespoons cumin seed

1 tablespoon coriander seed

1 tablespoon fennel seed

1 orange, zested, juiced

1 tablespoon agave nectar

2–6 uncooked ﬁsh pieces

(4 ounces each),

/4-inch to 1-inch thick

2–6 uncooked ﬁsh pieces

(4 ounces each),

1 1/4-inches to 1 1/2-inches thick

4 cups 2–20 minutes 18 minutes 2–6 servings

4 cups 2–20 minutes 20 minutes 2–6 servings

TIPS

Mix it up by trying different poaching liquids like

red or white wine, broth/stock, or coconut milk.

• Use a dry white wine, like pinot grigio or sauvignon blanc. Use a 1-to-3 ratio of wine to water.

• Use a 3-to-1 ratio of coconut milk to water.

*All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

Make a reduction by straining the poaching liquid through a fine mesh sieve, discarding the vegetables and aromatics but reserving the liquid. Return liquid to pot, add HIGH for roughly 30 minutes, until the liquid has reduced by 75%. Turn unit off, and slowly whisk in 6 ounces cold butter cut into small cubes. Serve over your poached fish.

/4 cup heavy cream, and cook on STOVE TOP

23 Questions? 1-877- 646 -52 88 | ninjakitchen.com22 AUTO- IQ POACH ED IN FUSIONS & S TOCKS

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

FRUIT

1 Place liquid and seasonings in the cooking pot

and stir gently to combine.

2 Add fruit, ensuring it is fully submerged in the liquid,

cutting as needed.

3 Cover pot and select Auto-iQ Poached Infusions:

Recipe 10 and press the START/STOP button.

4 At the beep, use a slotted spoon to remove the fruit

from the poaching liquid.

BEST FRUIT FOR POACHING

Best results are found with modestly dense fresh fruit that are heartier.

• Pears

• Apples

• Plums

• Cherries

• Peaches

• Pineapple

FLAVOR INSPIRATION

Warm Spice Seasonings

4 cups dry white wine

2 cups water or apple cider

3 cups sugar

½ teaspoon vanilla extract

2 cinnamon sticks

4 whole cloves

Savory Seasonings

4 cups red wine

2 cups water

2 cups sugar

1 cup molasses

2 teaspoons fennel seed

1 teaspoon peppercorns

2 sprigs rosemary

4 sprigs thyme

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

Citrus Seasonings

4 cups orange juice

2 cups water

1 cup sugar

1 cup honey

zest and juice of 2 lemons

2 teaspoons coriander seed

2 whole star anise

AUTO-IQ

PROGRAM

NUMBER

FRUIT LIQUID PREP COOK* MAKES

1 pound fresh fruit,

peeled, core or pit removed

6 cups 15 minutes 35 minutes 3 cups

TIPS

For best results, peel and core or pit your fruit

before cutting it into 1”-3” chunks or slices so fruit is fully submerged in liquid.

Mix it up by trying different poaching liquids, like wine, juice, or cider. Use a 2-to-1 ratio of wine, juice, or cider to water to not overwhelm your fruit.

*All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

Make a reduction by straining the poaching liquid through a fine mesh sieve. Return liquid to pot and cook on STOVE TOP HIGH for roughly 45 minutes, until liquid has reduced by 75% and has a texture similar to caramel sauce. Spoon over poached fruit, ice cream, yogurt, or granola.

25 Questions? 1-877- 646 -52 88 | ninjakitchen.com24 AUTO -IQ POACHE D INFUSIO NS & STO CKS

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

STOCKS

1 Place all the ingredients in the cooking pot and cover.

Select Auto-iQ Poached Infusions: Recipe 11 or 12 and press the START/STOP button.

2 Place colander over a large bowl.

3 At the beep, CAREFULLY remove the cooking pot

using oven mitts and drain stock in the colander.

4 Allow stock to cool, uncovered, at room temperature.

When cool, skim any fat from the surface of the strained stock and discard. Use immediately, or cover and store in the refrigerator up to 1 week or in the freezer up to 6 months.

AUTO-IQ

PROGRAM

NUMBER

STOCK LIQUID PREP COOK* MAKES

ENHANCE THE FLAVOR

Before starting your stock, sear bones and/or sauté vegetables on STOVE TOP HIGH until browned.

STOCK INSPIRATION

Chicken Stock

2 pounds chicken bones

/2 pound carrots, peeled, cut in half

/2 pound celery, cut in quarters

1 pound onions, peeled, cut in quarters

1 tablespoon tomato paste

/2 cup fresh herbs such as parsley, thyme, bay leaves, and/or rosemary

1 tablespoon peppercorns

Vegetable Stock

1 pound onions, peeled, cut in quarters

/2 pound carrots, peeled, cut in quarters

/2 pound celery, cut in quarters

/2 cup fresh herbs such as parsley, thyme, bay leaves, and/or rosemary

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

Chicken Stock 10 cups 15 minutes 3 1/2 hours 10 cups

Vegetable Stock 10 cups 15 minutes 68 minutes 10 cups

TIPS

Don’t add salt. This allows you to better season

your dishes when using your stock later.

For even more ﬂavor, generously season with other aromatics such as fennel or coriander seed.

*All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

Save your leftover vegetables throughout the week and use them when making your stock.

For sauces and soups on the ﬂy, keep your stock in a sealed container in the refrigerator up to 1 week, or freeze it in ice cube trays, transfer to freezer bags, and store frozen up to 6 months.

27 Questions? 1-877- 646 -52 88 | ninjakitchen.com26 AUTO -I Q POACHE D INF USIONS & STO CKS

AUTO-IQ™

QUICK MEALS

AUTO-IQ™

QUICK MEALS

THESE ONLY TASTE LIKE THEY TOOK HOURS

QUICK MEALS

We’re all pretty strapped for time when it comes to cooking at home. But the Auto-iQ Cooking System is set up to do the work for you—just select a pre-set recipe, add your ingredients and hit a button. All you have to do is enjoy.

BREAKFAST

Herb Frittata 30 Red Pepper & Potato Frittata 31 Rolled Oats with Peaches,

Honey & Walnuts 31 Banana Nut Steel-Cut Oatmeal 33 Cinnamon Roll Breakfast Casserole 33

BEEF

Quick Beef Chili 34 Asian Meatballs with Broccoli 34 Green Chili & Chorizo Grits 35 Meat Ravioli with Marinara 35 Franks & Beans 36 Pepperoni Pizza Mac & Cheese 37 Spiced Ground Beef with Polenta 37

POU LTRY

Chicken Spinach Noodle Bake 39 Chicken Spinach Artichoke Casserole 39 BBQ Chicken Dinner 40 Coconut Chicken Curry Stew 40 Green Chile Chicken Enchiladas 41 Chicken Tikka Masala 42 Chicken Corn Casserole 42 Turkey Lasagna 44 Chicken Curry 45 Thai Coconut Stew 45 Sweet Chili Chicken 47

SEAFOOD

Salmon & Broccoli Slaw 48 Ginger Shrimp & Green Beans 48 Lobster Ravioli in Vodka Sauce 49 Thai Mussels 50 White Wine Mussels 50

VEGETARIAN

Cheese Tortellini with Pesto 51 Baked Vegetable Polenta 52 Mexican Bean Casserole 52 Chickpea Curry 53 Vegetarian Tortilla Soup 54 Asian Pot Sticker Soup 55 Vegetable Pad Thai 55 Pinto Bean & Vegetable

Enchilada Casserole 56 Tofu Lentil Stew 56 Pierogi with Horseradish Sauce 57 Cuban-Style Black Beans 57

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.

Always ma ke sure f ood is cooked all the way t hrough. To preven t possi ble illness , use a th ermo meter

to check that your food is cooked to the temp eratu res recomme nded by the Food and Drug Administration .

AUTO-IQ™

QUICK MEALS

AUTO-IQ™

QUICK MEALS

RECIPE

RED PEPPER &

POTATO FRIT TATA

PREP: 10 MINUTES | COOK: 29 MINUTES | MAKES: 6-8 SERVINGS

RECIPE

HERB FRITTATA

PREP: 15 MINUTES | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS

INGREDIENTS

10 large eggs, beaten

/3 cup whole milk

1 cup fresh parsley, chopped

1 cup fresh basil leaves, chopped

2 tablespoons fresh chives, chopped

Tip: Serve with multigrain toast or a simple green salad.

1 cup cherry tomatoes or grape tomatoes

/4 teaspoon salt

/4 teaspoon pepper

1 cup crumbled feta cheese

DIRECTIONS

1 Grease pot or coat with canola spray. Place all

ingredients, except feta, into the pot, and gently stir to combine. Sprinkle feta on top, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 1 and press

the START/STOP button.

SWAP

Gruyere cheese for feta cheese

INGREDIENTS

10 large eggs

3 tablespoons olive oil

1 teaspoon kosher salt

/2 teaspoon ground

black pepper

Tip: Serve warm for breakfast or cold, cut out into small pieces, as tapas for a party.

RECIPE

/3 package (about 8 ounces) frozen shredded hash brown potatoes

1 medium onion, peeled, diced

2 red bell peppers, diced

ROLLED OATS WITH

PEACHES, HONEY & WALNUTS

PREP: 15 MINUTES | COOK: 22 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

2 1/3 cups water

1 bag (16 ounces) frozen peach slices

1 cup uncooked old-fashioned whole grain rolled oats

/3 cup chopped walnuts

/2 teaspoon vanilla

extract

/4 teaspoon ground cinnamon

/4 teaspoon kosher salt

OPTIONAL

/4 cup milk, for serving

/4 cup honey, for serving

DIRECTIONS

1 In a mixing bowl, whisk together eggs, olive oil,

salt, and black pepper.

2 Place hash browns, onion, peppers, and egg

mixture into the pot. Gently stir to combine, then cover pot.

3 Select Auto-iQ Quick Meals: Recipe 2 and press

the START/STOP button.

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 3 and press

the START/STOP button.

3 Stir and serve.

SWAPS

Frozen mixed berries for peaches

Sliced almonds for walnuts

Maple syrup for honey

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

31 Questions? 1-877- 646 -52 88 | ninjakitchen.com30 AUTO-IQ QUICK MEALS

AUTO-IQ™

QUICK MEALS

AUTO-IQ™

QUICK MEALS

RECIPE

BANANA NUT

STEEL-CUT OATMEAL

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

3 3/4 cups water

1 cup uncooked steel-cut oats

/2 cup chopped walnuts

1 tablespoon flaxseed

/2 teaspoon

vanilla extract

/4 teaspoon

ground cinnamon

RECIPE

CINNAMON ROLL

BREAKFAST CASSEROLE

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 8 SERVINGS

INGREDIENTS

5 large eggs

/3 cup milk

/2 cup heavy cream

/4 cup sugar

1 teaspoon vanilla extract

/4 teaspoon

ground cinnamon

/4 cup dried fruit,

like cherries or raisins

/4 teaspoon kosher salt

OPTIONAL

3 tablespoons light brown sugar, for serving

2 ripe bananas, sliced, for serving

/4 cup low-fat milk, for serving

/4 teaspoon kosher salt

4 large cooked cinnamon rolls, cut in 1-inch chunks

/2 package (4 ounces) cream cheese, cut in

/2-inch pieces

DIRECTIONS

1 Place all ingredients into the pot. Do not cover.

2 Select Auto-iQ Quick Meals: Recipe 4 and press

the START/STOP button.

3 Stir and serve.

DIRECTIONS

1 Lightly grease pot. In a mixing bowl, whisk together

eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.

2 Place cinnamon roll chunks, cream cheese, and egg

mixture into the pot, then cover.

3 Select Auto-iQ Quick Meals: Recipe 5 and press

the START/STOP button.

BANANA NUT STEEL-CUT OATMEAL

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

33 Questions? 1-877- 646 -52 88 | ninjakitchen.com

AUTO-IQ™

QUICK MEALS

AUTO-IQ™

QUICK MEALS

RECIPE

QUICK BEEF CHILI

INGREDIENTS

1 1/2 pounds uncooked ground beef

1 can (28 ounces) diced tomatoes

1 can (15 ounces) kidney beans, rinsed, drained

1 large green bell pepper, chopped

Tip: Serve with your favorite toppings such as diced avocado, sliced scallions, and grated cheddar cheese.

RECIPE

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 4–6 SERVINGS

1 large onion, peeled, chopped

2 tablespoons chili powder

/2 teaspoon

ground cumin

1 teaspoon salt

ASIAN MEATBALLS

WITH BROCCOLI

DIRECTIONS

1 Place beef in pot and break apart with a spatula.

2 Place remaining ingredients in pot. Stir to combine,

then cover pot.

3 Select Auto-iQ Quick Meals: Recipe 6 and press

the START/STOP button.

4 Stir and serve.

SWAPS

Ground chicken or ground turkey for ground beef

Black beans for kidney beans

RECIPE

GREEN CHILE & CHORIZO GRITS

INGREDIENTS

1 cup old-fashioned grits

3 cups water

1 can (10 ounces) diced tomatoes and green chilies

2 cans (4 ounces each) diced green chiles

/2 package (6 ounces)

cooked chorizo, chopped

RECIPE

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

MEAT RAVIOLI WITH MARINARA

PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

/2 teaspoon ground black pepper

/4 teaspoon kosher salt

OPTIONAL

1 cup shredded Colby-Jack cheese, for serving

/4 cup fresh cilantro, chopped, for serving

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 8 and press

the START/STOP button.

3 Stir and serve.

SWAPS

Corn grits for old-fashioned grits

Andouille chicken sausage for chorizo

PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

/2 package (12 ounces) frozen mini beef meatballs

1 pound frozen broccoli florets

/2 cup low-sodium beef broth

/2 cup hoisin sauce

3 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon light brown sugar

/2 teaspoon

garlic powder

/4 teaspoon

ground ginger

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 7 and press

the START/START button.

3 Stir and serve.

SWAPS

Turkey meatballs for beef meatballs

Brussels sprouts, cut in half, for broccoli florets

INGREDIENTS

2 pounds frozen meat ravioli

1 jar (24 ounces) marinara sauce

/3 cups water

1 teaspoon Italian seasoning

/4 teaspoon ground

black pepper

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

/4 teaspoon

garlic powder

OPTIONAL

/4 cup fresh basil,

chopped, for serving

Grated Parmesan cheese, for serving

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 9 and press

the START/START button.

3 Stir and serve.

SWAPS

Cheese ravioli for meat ravioli

Vodka sauce or Alfredo sauce for marinara sauce

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PEPPERONI PIZZA MAC & CHEESE

PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 6–8 SERVINGS

RECIPE

FRANKS & BEANS

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

3 cans (15 ounces each) cannellini beans, rinsed, drained

4 hot dogs, cut in 1-inch pieces

1 onion, peeled, minced

1 cup lightly packed brown sugar

1 cup ketchup

Tip: You can replace the molasses, brown sugar, vinegar, and ketchup with some BBQ sauce.

/4 cup water

/3 cup molasses

/4 cup apple

cider vinegar

1 tablespoon dry mustard

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 10 and press

the START/STOP button.

3 Stir and serve.

SWAPS

Baked beans for cannellini beans

Cooked sausage for hot dogs

INGREDIENTS

5 cups water

1 jar (14 ounces) pizza sauce

1 package (8 ounces) cream cheese, softened, cut in 1-inch pieces

1 pound uncooked mini wheel pasta

1 bag (4 ounces) mini pepperoni

Tip: For a loaded version, add 1/4 cup each sliced black olives and canned quartered artichoke hearts.

RECIPE

1 teaspoon Italian seasoning

/2 teaspoon crushed

red pepper

3 cups shredded mozzarella cheese, for serving

SPICED GROUND BEEF

WITH POLENTA

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS

INGREDIENTS

2 pounds uncooked lean ground beef

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon salt

/2 teaspoon

ground cumin

Tip: For extra protein, stir in a can of rinsed and drained black beans before topping with polenta.

/4 teaspoon crushed

red pepper

1 can (15 ounces) tomato sauce

1 log (18 ounces) cooked polenta,

cut in

/2-inch rounds

(about 12–14 total)

DIRECTIONS

1 Place all ingredients, except mozzarella, into the

pot. Stir to combine, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 11 and press

the START/STOP button.

3 Add cheese. Stir and serve.

SWAPS

Elbow pasta for mini wheel pasta

Turkey pepperoni or diced cooked chicken sausage for pepperoni

DIRECTIONS

1 Place all ingredients, except polenta, into the pot.

Stir to combine, making sure to break up any large chunks of beef.

2 Place polenta on top of beef mixture, then cover pot.

3 Select Auto-iQ Quick Meals: Recipe 12 and press

the START/STOP button.

SWAPS

Ground turkey for ground beef

1 cup frozen corn for polenta

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

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CHICKEN SPINACH NOODLE BAKE

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

1 1/2 pounds uncooked boneless, skinless chicken breasts, cubed

/2 cups water

1 pound uncooked elbow pasta

1 pound whole-milk ricotta cheese

RECIPE

CHICKEN SPINACH

ARTICHOKE CASSEROLE

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS

INGREDIENTS

1 rotisserie chicken (2.5–3 pounds), meat shredded

2 boxes (10 ounces each) chopped spinach, thawed, squeezed of excess liquid

3 cans (14 ounces each) quartered artichoke hearts, drained

1 bunch scallions, chopped

/2 cups shredded

mozzarella cheese

3 cloves garlic, peeled, minced

4 cups fresh baby spinach

1 teaspoon salt

1 package (8 ounces) fresh mozzarella cheese, shredded

/2 cup grated Parmesan cheese, plus more for serving

1 cup heavy cream

1 teaspoon salt

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 13 and press

the START/STOP button.

3 Serve immediately.

SWAPS

Cavatappi or cavatelli pasta for elbow pasta

Swiss chard or kale for spinach

DIRECTIONS

1 Place all ingredients into the pot and stir to

combine, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 14 and press

the START/STOP button.

3 Sprinkle with additional Parmesan and serve.

SWAPS

Leftover turkey for rotisserie chicken

Whole milk or full-fat coconut milk for heavy cream

CHICKEN SPINACH NOODLE BAKE

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

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BBQ CHICKEN DINNER

PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS

INGREDIENTS

2 pounds uncooked boneless, skinless chicken thighs, cut in half

1 medium onion, peeled, thinly sliced

Tip: Serve on rice with corn on the cob and coleslaw for a complete Fourth of July meal.

RECIPE

1 cup barbecue sauce

1 can (28 ounces) baked beans

COCONUT CHICKEN

CURRY STEW

PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS

INGREDIENTS

2 1/2 pounds uncooked boneless, skinless chicken breasts, cut in 1-inch pieces

2 cups fresh snow peas

1 can (13.66 ounces) coconut milk

3-inch piece lemongrass, minced

2 cloves garlic, peeled, minced

/2 tablespoons

curry powder

1 tablespoon sugar

1 tablespoon grated fresh ginger

/4 teaspoon crushed

red pepper

OPTIONAL

1 cup toasted sweetened coconut flakes, for serving

/2 cup fresh cilantro,

chopped, for serving

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 15 and press

the START/STOP button.

SWAP

Boneless pork chops for chicken thighs

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 16 and press

the START/STOP button.

3 Stir and serve.

SWAPS

Firm tofu for chicken breasts

Green bell peppers for snow peas

Juice and zest of 1 lime for lemongrass

RECIPE

GREEN CHILE CHICKEN ENCHILADAS

PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

3 cups shredded chicken

1 package (8 ounces) cream cheese, softened

/2 cup sour cream

/2 cup fresh cilantro,

chopped

1 can (4.5 ounces) chopped green chiles

/2 teaspoon

garlic powder

1 teaspoon ground cumin

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

/2 teaspoon salt

1 can (28 ounces) red or green enchilada sauce, divided

18 (6-inch) corn tortillas, divided

1 package (16 ounces) shredded Monterey Jack cheese, divided

OPTIONAL

1 tablespoon cilantro, chopped, for serving

DIRECTIONS

1 Stir together the chicken, cream cheese, sour

cream, cilantro, green chiles, and spices in a bowl; set aside.

2 Pour 1 cup enchilada sauce into the pot. Arrange

6 tortillas in a single layer in pot, slightly overlapping.

3 Evenly cover tortillas with half the chicken mixture,

1 ¼ cups cheese, and ½ cup enchilada sauce. Place 6 tortillas on top and repeat process.

4 Arrange remaining tortillas on top and cover with

1 ½ cups sauce. Sprinkle with remaining cheese and cover pot.

5 Select Auto-iQ Quick Meals: Recipe 17 and press

the START/STOP button.

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CHICKEN TIKKA MASALA

PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 4–6 SERVINGS

INGREDIENTS

2 pounds uncooked boneless, skinless chicken breasts, cut in 1-inch chunks

1 can (28 ounces) crushed tomatoes

1 pound frozen peas

1 onion, peeled, chopped

3 cloves garlic, peeled, chopped

Tip: Serve with rice or naan on the side. Garnish with chopped cilantro, if desired.

RECIPE

1-inch piece fresh ginger, peeled, minced

1 tablespoon ground garam masala seasoning

/2 teaspoons salt

1 teaspoon ground turmeric

/4 cup heavy cream

CHICKEN CORN CASSEROLE

INGREDIENTS

1 rotisserie chicken (3 pounds), shredded (about 5 cups shredded chicken)

1 can (15.5 ounces) corn, drained

1 can (10.5 ounces) condensed cream of chicken soup

PREP: 10 MINUTES | COOK: 15 MINUTES | MAKES: 4 SERVINGS

1 cup sour cream

/2 cups butter crackers, roughly crushed, divided

DIRECTIONS

1 Place all ingredients into the pot and stir to

combine, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 18 and press

the START/STOP button.

3 Stir and serve.

SWAPS

Chicken thighs for chicken breasts

Coconut cream for heavy cream

DIRECTIONS

1 Place chicken, corn, soup, sour cream, and

¾ cup crackers into the pot. Stir to combine, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 19 and press

the START/STOP button.

3 Top with remaining crackers and serve.

SWAPS

Cream of mushroom soup or cream of celery soup for cream of chicken soup

Greek yogurt for sour cream

Tip: Serve with a green salad for a simple supper.

42 AUTO-IQ QUICK MEALS

Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5 –10 minutes , chec king fo r desired don eness.

CHICKEN TIKKA MASALA

AUTO-IQ™

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RECIPE

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CHICKEN CURRY

PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 4–6 SERVINGS

RECIPE

TURKEY LASAGNA

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 4–6 SERVINGS

INGREDIENTS

1 pound uncooked ground turkey (preferably dark meat)

1 jar (24 ounces) marinara sauce, divided

8 uncooked no-boil lasagna pasta sheets, divided

1 medium zucchini, cut

/4-inch thick rounds

1 pound whole-milk ricotta cheese

/2 cups shredded mozzarella cheese, divided

DIRECTIONS

1 Place turkey and ⅓ cup sauce into the pot. Cover

with 4 sheets pasta, breaking up the fourth to cover the sides of the pan.

2 Scatter the zucchini slices over the pasta. Spread

with ricotta and sprinkle with 1 cup mozzarella cheese. Cover with half the remaining sauce.

3 Layer the remaining pasta, then top with the

remaining sauce and mozzarella cheese. Cover pot.

4 Select Auto-iQ Quick Meals: Recipe 20 and press

the START/STOP button.

5 For best results, let stand 5 to 10 minutes before serving.

SWAPS

Ground beef or ground chicken for ground turkey Eggplant for zucchini

INGREDIENTS

1 1/2 pounds uncooked boneless, skinless chicken breasts, cut in 1-inch strips

1 onion, peeled, sliced

2 cloves garlic, peeled, chopped

1 red bell pepper, sliced

/2 tablespoons

curry powder

Tip: Serve with white or brown rice. Garnish with chopped cilantro, if desired.

RECIPE

2 tablespoons honey

1 can (15 ounces) diced tomatoes

/2 cup chicken stock

/2 cup full-fat

coconut milk

/2 teaspoons salt

THAI COCONUT STEW

INGREDIENTS

1 can (14 ounces) coconut milk

2 tablespoons lime juice

2 tablespoons lemongrass, minced

2 cups uncooked jasmine rice

1 tablespoon salt

1 teaspoon ground black pepper

1 pound uncooked boneless, skinless chicken breasts, cut in 1-inch pieces

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS

4 cups chicken stock

1 pint (6 ounces) button mushrooms, sliced

2 tablespoons fresh ginger, minced

3 cups water

OPTIONAL

/4 cup fresh cilantro,

chopped, for serving

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 21 and press

the START/STOP button.

SWAPS

Heavy cream for coconut milk

Agave nectar for honey

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

and cover pot.

2 Select Auto-iQ Quick Meals: Recipe 22 and press

the START/STOP button.

3 Stir and serve.

SWAP

White basmati rice for jasmine rice

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SWEET CHILI CHICKEN

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 2–4 SERVINGS

INGREDIENTS

1 pound uncooked chicken tenderloins

1 red bell pepper, cut in 1-inch pieces

2 cups (about 6 ounces) snow peas, trimmed

1 cup pineapple chunks, fresh or canned, drained

/4 cup sweet chili sauce

2 tablespoons low-sodium soy sauce

OPTIONAL

/3 cup roasted or candied cashews, chopped, for serving

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 23 and press

the START/STOP button.

3 Stir and serve.

SWAPS

Chicken breasts for chicken tenderloins

Frozen peas for snow peas

Any unsalted roasted nuts for cashews

SWEET CHILI CHICKEN

Tip: For a heartier meal, serve over brown rice, white rice, or rice noodles.

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

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SALMON & BROCCOLI SLAW

PREP: 20 MINUTES | COOK: 23 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 bag (12 ounces) broccoli slaw

1 shallot, peeled, minced

5 cloves garlic, peeled, minced

1 teaspoon ground cumin, divided

1 tablespoon paprika, divided

1 tablespoon dry mustard, divided

RECIPE

2 pounds uncooked salmon fillets, cut in quarters

1 tablespoon salt

1 teaspoon ground black pepper

3 cups water

/2 cups uncooked

Israeli couscous

OPTIONAL

1 tablespoon chives, minced, for serving

GINGER SHRIMP

& GREEN BEANS

PREP: 15 MINUTES | COOK: 18 MINUTES | MAKES: 2–4 SERVINGS

INGREDIENTS

1 pound uncooked large shrimp (16-18 count), peeled, deveined

1 package (8 ounces) green beans, trimmed

2-inch piece fresh ginger, peeled, minced

2 cloves garlic, peeled, minced

Tip: For a heartier meal, serve over steamed white or brown rice.

1 can (8 ounces) sliced water chestnuts, drained

/3 cup chicken stock

1 tablespoon low-sodium soy sauce

1 tablespoon mirin

1 tablespoon toasted sesame oil

DIRECTIONS

1 Mix broccoli slaw with shallot, garlic, ½ teaspoon

cumin, ½ tablespoon paprika, and ½ tablespoon dry mustard.

2 Season salmon with remaining spices, salt, and

pepper. Add water, couscous, and seasoned vegetables to the pot. Next, add the salmon and cover the pot.

3 Select Auto-iQ Quick Meals: Recipe 24 and press

the START/STOP button.

SWAPS

1 bag (14 ounces) coleslaw mix for broccoli slaw

Orzo for Israeli couscous

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 25 and press

the START/STOP button.

3 Serve immediately.

SWAPS

Tofu for shrimp

Baby corn for water chestnuts

Rice wine for mirin

RECIPE

LOBSTER RAVIOLI IN VODKA SAUCE

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

2 pounds frozen lobster ravioli

1 jar (24 ounces) vodka sauce

/4 cups water

1 teaspoon garlic powder

2 tablespoons fresh tarragon, chopped

/4 teaspoon crushed red pepper

OPTIONAL

/3 cup grated Parmesan cheese, for serving

DIRECTIONS

1 Place all ingredients into the pot, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 26 and press

the START/STOP button.

3 Stir and serve.

SWAPS

Cheese or mushroom ravioli for lobster ravioli

Basil for tarragon

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

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THAI MUSSELS

PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

3 pounds fresh mussels, rinsed, debearded

1 can (14 ounces) full-fat coconut milk

Zest and juice of 4 limes

2 tablespoons lemongrass, minced

2 tablespoons ginger, minced

1 tablespoon salt

Tip: Garnish with any combination of chopped cilantro, basil, and mint.

RECIPE

4 cups water

/2 package (8 ounces) uncooked linguine, broken in half

2 tablespoons red curry paste

1 pound sugar snap peas

1 tablespoon fish sauce

WHITE WINE MUSSELS

INGREDIENTS

/4 box (12 ounces) uncooked angel hair pasta

5 cloves garlic, peeled, minced

1 small bunch fresh parsley, chopped (about

/2 cups dry white wine

1 cup water

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 2 SERVINGS

3 tablespoons butter, cut in pieces

/2 pounds uncooked mussels, scrubbed, rinsed

/2 cup)

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 27 and press

the START/STOP button.

3 Serve immediately.

SWAPS

Littleneck clams for mussels

White or rice vinegar for fish sauce

DIRECTIONS

1 Place all ingredients, except mussels, into the pot

and stir to combine.

2 Add the mussels, then cover pot.

3 Select Auto-iQ Quick Meals: Recipe 28 and press

the START/STOP button.

4 Stir and serve.

SWAP

Littleneck clams for mussels

RECIPE

CHEESE TORTELLINI WITH PESTO

PREP: 5 MINUTES | COOK: 20 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

2 pounds frozen cheese tortellini

2 cups low-sodium vegetable broth

/4 cup basil pesto

/2 cup sundried

tomatoes, chopped

/3 cup water

/2 teaspoon ground

black pepper

OPTIONAL

Grated asiago cheese, for serving

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 29 and press

the START/STOP button.

3 Stir and serve.

SWAP

Frozen mini ravioli for cheese tortellini

Tip: Pinot grigio or sauvignon blanc wine would work well in this recipe.

Tip: Add chopped prosciutto and pine nuts for a northern Italian twist.

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

51 Questions? 1-877- 646 -52 88 | ninjakitchen.com50 AUTO-IQ QUICK MEALS

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BAKED VEGETABLE POLENTA

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS

AUTO-IQ™

QUICK MEALS

INGREDIENTS

2 tablespoons extra virgin olive oil

1 large red onion, peeled, cut in

/4-inch rounds

1 medium yellow squash,

cut in

/4-inch rounds

1 medium zucchini,

cut in

/4-inch rounds

/2 pounds vine-ripened tomatoes (about 4 medium tomatoes),

cut in

/4-inch rounds

RECIPE

MEXICAN BEAN CASSEROLE

INGREDIENTS

2 cans (15 ounces each) pinto beans, rinsed, drained

1 can (15 ounces) diced tomatoes

5 corn tortillas, torn in 3-inch pieces

1 large green bell pepper, chopped

1 large onion, peeled, chopped

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS

Salt and pepper, to taste

1 log (18 ounces) cooked polenta,

cut in

/4-inch rounds

(about 12–14 total)

/4 cup grated

Parmesan cheese

/2 tablespoons

chili powder

/2 teaspoon

ground cumin

1 teaspoon salt

2 cups grated white cheddar cheese, for serving

DIRECTIONS

1 Pour the olive oil into the pot. Layer the onion,

summer squash, zucchini, and then the tomatoes on top of oil. Season generously with salt and pepper.

2 Layer the polenta on top. Sprinkle with Parmesan

cheese, then cover pot.

3 Select Auto-iQ Quick Meals: Recipe 30 and press

the START/STOP button.

SWAPS

1 can (15 ounces) whole tomatoes for vine-ipened tomatoes

1 cup frozen corn for polenta

DIRECTIONS

1 Place all ingredients, except cheddar cheese, into

the pot. Stir to combine, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 31 and press

the START/STOP button.

3 Add cheese. Stir and serve.

SWAPS

Black beans for pinto beans

Corn chips for corn tortillas

RECIPE

CHICKPEA CURRY

PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 can (13.66 ounces) unsweetened full-fat coconut milk

1 teaspoon lime juice

2 teaspoons curry powder

1 can (14.5 ounces) diced tomatoes

Salt and pepper, to taste

/2 teaspoon fresh

ginge r, gr ated

Tip: For a complete meal, serve this with naan or pita bread.

1 clove garlic, peeled, minced

1 small onion, peeled, diced (about

2 cans (15.5 ounces each) chickpeas, rinsed, drained

/2 small bunch kale,

sliced (about 2

/2 cup)

/2 cups)

DIRECTIONS

1 In a large bowl, whisk together the coconut milk,

lime juice, and curry powder until combined. Stir in the tomatoes and their juices, then season with salt and pepper.

2 Transfer mixture to the pot along with remaining

ingredients. Stir to combine, then cover pot.

3 Select Auto-iQ Quick Meals: Recipe 32 and press

the START/STOP button.

4 Stir and serve.

SWAP

Spinach for kale

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

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ASIAN POT STICKER SOUP

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 4–5 SERVINGS

RECIPE

VEGETARIAN TORTILLA SOUP

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

4 cups low-sodium vegetable broth

2 cups water

1 can (10.75 ounces) condensed tomato soup

1 can (15 ounces) dark red kidney beans

2 cups frozen classic mixed vegetables

2 cloves garlic, peeled, minced

1 teaspoon ground cumin

/2 teaspoon

onion powder

/2 teaspoon

dried oregano

/4 teaspoon

smoked paprika

/4 teaspoon ground

black pepper

20 corn tortilla chips

/2 teaspoon salt

OPTIONAL

/4 cup fresh cilantro,

chopped, for serving

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 33 and press

the START/STOP button.

3 Stir and serve.

SWAPS

1 can (15 ounces) crushed tomatoes for condensed tomato soup

Black beans for kidney beans

INGREDIENTS

2 bags (7 ounces each) frozen pot stickers

1 bag (16 ounces) frozen Asian vegetable blend

3 cups fresh baby spinach

4 cups low-sodium vegetable broth

/4 cup stir-fry sauce

RECIPE

3 tablespoons low-sodium teriyaki sauce

/4 teaspoon

ground ginger

VEGETABLE PAD THAI

INGREDIENTS

/4 package (12 ounces) uncooked linguine, broken in half

3 carrots, peeled, thinly sliced

1 red bell pepper, thinly sliced

4 scallions, trimmed, thinly sliced

4 cloves garlic, peeled, minced

2 teaspoons fresh ginger, minced

3 1/2 cups vegetable broth

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS

1 tablespoon peanut butter

3 tablespoons soy sauce 1 tablespoon

brown sugar

/2 teaspoon crushed

red pepper 1 cup fresh cilantro,

finely chopped, plus more for serving

Juice of 1 lime

OPTIONAL

/2 cup chopped peanuts,

for serving Lime wedges, for serving

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 34 and press

the START/STOP button.

3 Serve immediately.

SWAPS

Frozen stir-fry vegetables for Asian vegetable blend

Bok choy for spinach

Chicken broth for vegetable broth

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

ensuring pasta is submerged, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 35 and press

the START/STOP button.

3 Stir and serve.

SWAP

1 package whole wheat spaghetti for linguine

55 Questions? 1-877- 646 -52 88 | ninjakitchen.com54 AUTO-IQ QUICK MEALS

AUTO-IQ™

QUICK MEALS

AUTO-IQ™

QUICK MEALS

RECIPE

PINTO BEAN & VEGETABLE

ENCHILADA CASSEROLE

PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 6–8 SERVINGS

INGREDIENTS

2 cans (10 ounces each) mild enchilada sauce

2 cans (4.5 ounces each) chopped green chiles

1 tablespoon ground cumin

/4 teaspoon

ground black pepper

2 bell peppers, sliced

RECIPE RECIPE

16 soft corn tortillas, cut in quarters

2 cans (15 ounces each) pinto beans, rinsed, drained

OPTIONAL

/2 cups shredded Mexican cheese, for serving

DIRECTIONS

1 In a mixing bowl, stir together enchilada sauce,

green chiles, cumin, and black pepper.

2 Place peppers, corn tortillas, pinto beans, and

sauce mixture into the pot. Stir to combine, then cover pot.

3 Select Auto-iQ Quick Meals: Recipe 36 and press

the START/STOP button.

SWAPS

Red chiles for green chiles

Black beans for pinto beans

INGREDIENTS

2 pounds frozen pierogi

1 medium onion, peeled, chopped

2 cups vegetable broth

3 cups fresh baby spinach

2 tablespoons prepared horseradish

Tip: Serve with a side of sour cream or Greek yogurt.

TOFU LENTIL STEW CUBAN-STYLE BLACK BEANS

37 39

PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS

PIEROGI WITH HORSERADISH SAUCE

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

/4 teaspoon kosher salt

/4 teaspoon ground

black pepper

PREP: 5 MINUTES | COOK: 20 MINUTES | MAKES: 6-8 SERVINGS

1 Place all ingredients into the pot. Gently stir to

combine, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 38 and press

the START/STOP button.

SWAP

Large frozen ravioli for pierogi

INGREDIENTS

1 brick (14 ounces) extra-firm tofu, drained,

cut in

/2-inch chunks

/3 cups

vegetable broth

/3 cup uncooked

red lentils

1 can (14.5 ounces) petite diced tomatoes

Tip: Serve with fresh sprouts, cilantro, and lime wedges.

3 cups bok choy, chopped

1 tablespoon Italian seasoning

/4 teaspoon ground

black pepper

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 37 and press

the START/STOP button.

SWAPS

1 medium zucchini, chopped or 1 pound uncooked chicken breast, cut in 1-inch cubes for tofu

Kale or Chinese cabbage for bok choy

2 tablespoons curry paste for Italian seasoning

INGREDIENTS

3 cans (15.5 ounces each) black beans, rinsed, drained

1 can (15.5 ounces) white hominy, rinsed, drained

1 small white onion, peeled, finely chopped

2 cloves garlic, peeled, minced

Tip: Serve with plenty of fresh toppings like sliced avocado, sliced radishes, chopped cilantro, and Mexican cheese like cotija or queso fresco.

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

2 bay leaves

1 teaspoon ground cumin

1 teaspoon salt

/3 cup vegetable stock

2 teaspoons dried Mexican oregano

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 39 and press

the START/STOP button.

3 Stir and serve.

57 Questions? 1-877- 646 -5288 | ninjakitchen.com56 AUTO-IQ QUICK MEALS

AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

DO A 1–2 STEP TO DELICIOUS

LAYERED BOWLS

These 2-step recipes use your Auto-iQ Cooking System to build some serious flavor. Yep, these layered bowls featuring hearty blends of proteins and veggies will have your taste buds dancing.

BREAKFAST

Baked Eggs with Breakfast Hash 60 Butternut Hash & Eggs 60

BEEF

Beef Fajita Rice Bowl 61 American Chop Suey 62 Sweet & Spicy Beef with Edamame 63 Beef Barley Strogano 63 Cheeseburger Pasta 64 Freeform Beef & Artichoke Lasagna 64

PORK

Tortellini with Sausage Alfredo 65 Pork Chops with Apples & Rice 65 Sausage with Butter Beans 67 Orecchiette with Broccoli Rabe

& Sausage 67 Sausage & Peppers Rice Bowl 68 Ham with Pineapple Rice 68 Jambalaya 69 Mushroom Pork Chops 69

POU LTRY

Peanut Chicken with Cauliﬂower Rice 71 Chicken Pho 71 Mediterranean Chicken Tenders 72 Arroz Con Pollo 72

Creamy French Onion Chicken & Rice 73 Southwest Chicken Burrito Bowl 74 Chicken Gyro with Quinoa 75 Chicken with Mushroom

Marsala Couscous 75 Chicken with Mustard Cream Sauce 76 Red Wine Chicken (Coq au Vin) 76 Quick Chicken Cassoulet 77 Turkey & Mushroom Kasha 78 Turkey Minestrone Soup 79

SEAFOOD

Shrimp & Bok Choy with Rice 81 Cod with Broccoli Rabe & Quinoa 81 New England Clam Chowder 82 Cashew-Crusted Flounder 82

VEGETARIAN

Ravioli with Mushroom Sauce 83 Moroccan Chickpea Stew 83

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.

Always ma ke sure f ood is cooked all the way t hrough. To preven t possi ble illness , use a th ermo meter

to check that your food is cooked to the temp eratu res recomme nded by the Food and Drug Administration .

AUTO-IQ™

LAYERED BOWLS

RECIPE

BAKED EGGS WITH

BREAKFAST HASH

PREP: 15 MINUTES | COOK: 29 MINUTES | MAKES: 4 SERVINGS

AUTO-IQ™

LAYERED BOWLS

INGREDIENTS

2 tablespoons butter

1 pound uncooked ground breakfast sausage, crumbled

1 large Idaho potato, diced

2 bell peppers, diced

1 medium white onion, peeled, diced

1 teaspoon garlic powder

RECIPE

BUTTERNUT HASH & EGGS

INGREDIENTS

1 teaspoon butter

1 package (4 ounces) diced pancetta

1 butternut squash, peeled, cut in 1-inch pieces

1 medium shallot, peeled, chopped

PREP: 20 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS

1 teaspoon onion powder

2 teaspoons salt

1 teaspoon ground black pepper

8 eggs

/4 cup maple syrup

OPTIONAL

1 teaspoon paprika, for serving

1 jalapeño pepper, diced

1 sprig fresh thyme leaves

4 eggs

OPTIONAL

1 teaspoon fresh parsley, chopped, for garnish

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat butter in pot for 2 minutes and add breakfast sausage, potato, bell peppers, onion, garlic powder, onion powder, salt, and pepper. Cook, uncovered, for 15 minutes, stirring occasionally.

2 Crack the eggs on top of the hash. Pour maple

syrup evenly over top, then cover pot. Select

Auto-iQ Layered Bowls: Recipe 1 and press the START/STOP button. Serve immediately.

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat butter in pot for 2 minutes and add pancetta, squash, shallot, jalapeño pepper, and thyme. Cook for 15 minutes, stirring occasionally.

2 Crack eggs on top of squash mixture. Select

Auto-iQ Layered Bowls: Recipe 2 and press the START/STOP button. Stir and serve.

SWAP

Bacon for pancetta

RECIPE

BEEF FAJITA RICE BOWL

PREP: 15 MINUTES | COOK: 47 MIN UTES | MAKES: 4-6 SERVINGS

INGREDIENTS

1 tablespoon canola oil

/2 pounds uncooked beef flank steak, cut in 2-inch x ¼-inch slices

2 packets (1. 25 ounces each) fajita seasoning mix

2 bell peppers, thinly sliced

1 medium onion, peeled, thinly sliced

/2 cups low-sodium

beef broth

1 cup uncooked long grain white rice

OPTIONAL

Guacamole, for serving

Salsa, for serving

Sour cream, for serving

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add flank steak, fajita seasoning mix, bell peppers, and onion. Cook uncovered for 10 minutes, stirring occasionally.

2 Add broth and rice to pot. Stir to combine,

then cover pot. Select Auto-iQ Layered Bowls: Recipe 3 and press the START/STOP button. Stir and serve.

Tip: For a spicier dish, look for a red jalapeño pepper instead of a green one.

Tip: To turn this bowl into a burrito—just warm large soft ﬂour tortillas and wrap up the ﬁnished product.

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

61 Questions? 1-877- 646 -52 88 | ninjakitchen.com60 AU TO- IQ LAYE RED B OWLS

AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

RECIPE

SWEET & SPICY BEEF

WITH EDAMAME

PREP: 15 MINUTES | COOK: 42 MINUTES | MAKES: 4-6 SERVINGS

RECIPE

AMERICAN CHOP SUEY

PREP: 10 MINUTES | COOK: 35 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

1 tablespoon canola oil

1 pound uncooked ground beef

1 red bell pepper, chopped

1 medium onion, peeled, chopped

1 box (16 ounces) uncooked elbow macaroni

1 jar (24 ounces) pasta sauce

4 cups water

/4 cup Worcestershire

sauce

/2 teaspoon ground

black pepper

¼ teaspoon kosher salt

OPTIONAL

2 cups shredded mozzarella cheese, for serving

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

2 Add macaroni, pasta sauce, water, Worcestershire

SWAPS

Ground turkey for ground beef

Ditalini pasta for elbow macaroni

5 minutes. Heat oil in pot for 2 minutes and then add ground beef, red bell pepper, and onion. Cook uncovered for 8 minutes, stirring occasionally.

sauce, black pepper, and salt to pot. Stir to combine, then cover pot. Select Auto-iQ Layered

Bowls: Recipe 4 and press the START/STOP button. Stir and serve.

INGREDIENTS

1 tablespoon canola oil 1 1/2 pounds uncooked

beef flank steak, cut in 2-inch by ¼-inch slices

1 red bell pepper, thinly sliced

1 medium carrot, peeled, thinly sliced

1 tablespoon fresh ginger, minced

1 1/2 cups low-sodium beef broth

RECIPE

BEEF BARLEY STROGANOFF

INGREDIENTS

1 tablespoon canola oil

/2 pounds uncooked lean ground beef

2 medium carrots, peeled, chopped

1 medium onion, peeled, chopped

3 cloves garlic, peeled, minced

1 can or jar (10.5 ounces) beef gravy

3 cups low-sodium beef broth

PREP: 15 MINUTES | COOK: 42 MINUTES | MAKES: 8 SERVINGS

1 cup uncooked jasmine rice

1 cup frozen shelled edamame

/3 cup sweet chili sauce

1 tablespoon sambal oelek (or any red chili sauce or paste)

OPTIONAL

1 can (11 ounces) mandarin oranges, drained, for serving

1 pound white mushrooms, chopped

/2 cup uncooked barley

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon paprika

/4 teaspoon ground

black pepper

OPTIONAL

/2 cup sour cream,

for serving

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add flank steak, red bell pepper, carrot, and ginger. Cook uncovered for 10 minutes, stirring occasionally.

2 Add broth, rice, edamame, chili sauce, and

sambal oelek to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 5 and press the START/STOP button. Stir and serve.

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add beef, carrots, onion, and garlic. Cook uncovered for 10 minutes, stirring occasionally.

2 Add gravy, broth, mushrooms, barley,

Worcestershire sauce, mustard, paprika, and black pepper to pot. Stir to combine, then cover pot.

Select Auto-iQ Layered Bowls: Recipe 6 and press the START/STOP button. Stir and serve.

SWAPS

Ground turkey for ground beef Greek yogurt for sour cream

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

63 Questions? 1-877- 646 -52 88 | ninjakitchen.com62 AUTO -I Q LAYER ED BOWLS

AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

RECIPE

CHEESEBURGER PASTA

INGREDIENTS

1 1/2 pounds uncooked ground beef

1 medium white onion, peeled, diced

1 tablespoon kosher salt

1 can (14 ounces) crushed tomatoes

/2 cup ketchup

/2 cup yellow mustard

/2 cup relish

RECIPE

PREP: 15 MINUTES | COOK: 38 MINUTES | MAKES: 6 SERVINGS

FREEFORM BEEF

& ARTICHOKE LASAGNA

/4 box (12 ounces) uncooked large pasta shells

3 cups water

1 cup shredded cheddar cheese

OPTIONAL

2 scallions, sliced, for garnish

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Add beef, onion, and salt and cook, stirring occasionally, for 5 minutes.

2 Add tomatoes, ketchup, mustard, relish, pasta, and

water to pot. Gently stir to combine and cover pot.

Select Auto-iQ Layered Bowls: Recipe 7 and press the START/STOP button. Stir in cheese and serve.

SWAPS

Ground chicken for ground beef

Penne pasta for shells

RECIPE

TORTELLINI WITH

SAUSAGE ALFREDO

PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 4-6 SERVINGS

INGREDIENTS

1 tablespoon olive oil

2 cloves garlic, peeled, minced

1 small white onion, peeled, chopped

1 pound uncooked spicy Italian sausage, sliced in 1-inch pieces

RECIPE

PORK CHOPS WITH

APPLES & RICE

1 jar (15 ounces) Alfredo sauce

1 cup water

2 pounds frozen cheese tortellini

OPTIONAL

/2 cup grated Parmesan

cheese, for serving

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add garlic, onion, and sausage. Sauté 4 minutes, or until sausage is browned, stirring occasionally.

2 Add Alfredo sauce, water, and tortellini to pot. Stir

to combine, then cover pot. Select Auto-iQ Layered

Bowls: Recipe 9 and press the START/STOP button. Stir and serve.

PREP: 20 MINUTES | COOK: 37 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

2 tablespoons canola oil

/2 pounds uncooked

1 ground beef

3 cloves garlic, peeled, minced

1 medium white onion, peeled, chopped

2 tablespoons kosher salt

1 box (9 ounces) uncooked oven-ready lasagna noodles, broken in 2-inch pieces

1 jar (8 ounces) cooked artichoke hearts, drained, cut in half

1 cup (8 ounces) ricotta cheese

1 jar (24 ounces) prepared pasta sauce

OPTIONAL

1 bag (5 ounces) baby spinach, for serving

1 cup shredded mozzarella cheese, for serving

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add beef, garlic, onion, and salt. Cook for 10 minutes, stirring occasionally.

2 Add lasagna noodles, artichoke hearts, ricotta,

and pasta sauce to the pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 8 and press the START/STOP button. Stir and serve.

SWAPS

Ground chicken for ground beef

Sundried tomatoes for artichoke hearts

PREP: 15 MINUTES | COOK: 47 MIN UTES | MAKES: 4 SERVINGS

INGREDIENTS

1 tablespoon canola oil

4 uncooked boneless pork chops, 1-inch thick

2 cups shredded red cabbage

/2 medium onion,

peeled, chopped

/2 cups low-sodium

chicken broth

1 cup uncooked long grain white rice

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

2 tablespoons apple cider vinegar

1 tablespoon whole grain mustard

/4 teaspoon kosher salt

/2 teaspoon ground

black pepper

/4 teaspoon

ground sage

2 apples, cored, cut in quarters

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add pork chops, cabbage, and onion. Cook uncovered for 10 minutes, stirring occasionally.

2 Add remaining ingredients to pot. Stir to combine,

then cover pot. Select Auto-iQ Layered Bowls: Recipe 10 and press the START/STOP button. Serve immediately.

SWAPS

Turkey cutlets for pork chops Pears for apples

65 Questions? 1-877- 646 -52 88 | ninjakitchen.com64 AUTO- IQ LAYERED B OWLS

AUTO-IQ™

LAYERED BOWLS

RECIPE

AUTO-IQ™

LAYERED BOWLS

SAUSAGE WITH BUTTER BEANS

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 tablespoon extra virgin olive oil

1 package (16 ounces) smoked andouille sausage, sliced

2 cans (15 ounces each) butter beans, rinsed, drained

Tip: To lighten up this dish, add 3 cups baby spinach, chopped mustard greens, or chopped kale when adding the stock.

RECIPE

/4 cup chicken stock

3 shallots, peeled, finely chopped

2 cloves garlic, peeled, finely chopped

2–3 sprigs fresh thyme, leaves roughly chopped

ORECCHIETTE WITH

BROCCOLI RABE & SAUSAGE

PREP: 15 MINUTES | COOK: 34 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

2 tablespoons extra virgin olive oil

1 pound uncooked sweet Italiansausage, casings removed

1 small yellow onion, peeled, finely chopped

4 medium cloves garlic, peeled, minced

1 teaspoon salt

/4 teaspoon ground

black pepper

1 bunch broccoli rabe, cut in 2-inch pieces, tough stems removed

/4 teaspoon crushed

red pepper 4 cups chicken broth 6 sundried tomatoes

packed in oil, thinly sliced (about 1/2 cup)

/2 pound uncooked orecchiette pasta (about 2 1/2 cups)

1 teaspoon lemon zest

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add sausage. Cook, stirring occasionally, until browned on both sides, about 8 minutes.

2 Add beans, stock, shallots, garlic, and thyme to

the pot. Stir to combine, then cover pot. Select

Auto-iQ Layered Bowls: Recipe 11 and press the START/STOP button.

SWAPS

Smoked chorizo for andouille sausage

Cannellini beans for butter beans

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add sausage, onion, and garlic. Cook uncovered, breaking sausage apart, for about 10 minutes, or until sausage is no longer pink.

2 Add the salt, pepper, broccoli rabe, crushed red

pepper, broth, sundried tomatoes, orecchiette, and lemon zest to pot. Gently stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 12 and press the START/STOP button. Stir and serve.

SAUSAGE WITH BUTTER BEANS

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

67 Questions? 1-877- 646 -5288 | ninjakitchen.com

AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

RECIPE

SAUSAGE & PEPPERS RICE BOWL

INGREDIENTS

2 tablespoons olive oil

2 medium onions, peeled, chopped

2 bell peppers, chopped

4 cloves garlic, peeled, minced

1 package (16 ounces) smoked sausage, sliced

/2 cups uncooked

jasmine rice

RECIPE

PREP: 20 MINUTES | COOK: 42 MINUTES | MAKES: 4-6 SERVINGS

HAM WITH PINEAPPLE RICE

PREP: 15 MINUTES | COOK: 47 MIN UTES | MAKES: 4-6 SERVINGS

3 cups chicken broth

/2 teaspoons salt

1 teaspoon dried oregano

/2 teaspoon

garlic powder

/2 teaspoon dried basil

/4 teaspoon crushed

red pepper

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add onions, bell peppers, and garlic. Cook uncovered for 10 minutes, stirring occasionally.

2 Add all remaining ingredients to pot. Stir to

combine, then cover pot. Select Auto-iQ Layered

Bowls: Recipe 13 and press the START/STOP button. Stir and serve.

SWAPS

Kielbasa for smoked sausage Basmati rice for jasmine rice

RECIPE

JAMBAL AYA

INGREDIENTS

1 1/2 pounds uncooked boneless, skinless chicken breasts, cut in 1-inch cubes

2 tablespoons Cajun spice, divided

2 tablespoons salt, divided

1 tablespoon ground black pepper, divided

2 tablespoons canola oil 1 pound cooked

andouille sausage, chopped

RECIPE

PREP: 20 MINUTES | COOK: 42 MINUTES | MAKES: 6 SERVINGS

MUSHROOM PORK CHOPS

PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 4 SERVINGS

1 medium onion, peeled, chopped

2 green bell peppers, chopped

5 cloves garlic, peeled, chopped

/2 cups chicken stock

1 can (28 ounces) diced fire-roasted tomatoes

2 cups uncooked jasmine rice

DIRECTIONS

1 Season chicken with 1 tablespoon Cajun spice,

1 tablespoon salt, and 1/2 tablespoon black pepper. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes, then add chicken, sausage, onion, peppers, and garlic. Cook, uncovered, for 15 minutes, stirring occasionally.

2 Add the chicken stock, tomatoes, rice, and

remaining Cajun spice, salt, and pepper to pot. Stir gently to combine, then cover pot. Select

Auto-iQ Layered Bowls: Recipe 15 and press the START/STOP button. Serve immediately.

INGREDIENTS

1 tablespoon canola oil

/2 pounds cooked

ham steaks, cut in

/2-inch pieces

2 medium carrots, peeled, chopped

1 medium onion, peeled, chopped

/2 cups low-sodium

chicken broth

1 cup pineapple juice

1 cup uncooked long grain white rice

/2 cup unsalted dry-roasted whole cashews

/2 teaspoon kosher salt

/4 teaspoon ground black pepper

OPTIONAL

1 cup pineapple, chopped, for serving

/4 cup scallions, chopped, for serving

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add ham, carrots, and onion. Cook uncovered for 10 minutes, stirring occasionally.

2 Add broth, pineapple juice, rice, cashews, salt, and

black pepper to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 14 and press the START/STOP button. Stir and serve.

SWAPS

Cooked chicken sausage for ham steak Jasmine or basmati rice for long grain white rice

INGREDIENTS

4 uncooked boneless pork chops (6 ounces each)

2 tablespoons kosher salt

2 teaspoons ground black pepper

2 tablespoons canola oil

1 can (10 ounces) condensed cream of mushroom soup

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

1 pint (6 ounces) button mushrooms, cut in quarters

1 white onion, peeled, diced

/4 box (12 ounces)

uncooked bowtie pasta

3 cups water

OPTIONAL

2 tablespoons fresh parsley, minced, for garnish

DIRECTIONS

1 Season pork chops with salt and pepper. Set to

STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add seasoned pork chops. Sear for 5 minutes on each side. Remove pork from pot and set aside.

2 Add mushroom soup, mushrooms, onion, pasta,

and water to the pot. Stir to combine. Place pork chops on top of mushroom mixture, then cover pot. Select Auto-iQ Layered Bowls: Recipe 16 and press the START/STOP button.

SWAP

Chicken breast for pork chops

69 Questions? 1-877- 646 -52 88 | ninjakitchen.com68 AUTO -I Q LAYER ED BOWLS

AUTO-IQ™

LAYERED BOWLS

RECIPE

AUTO-IQ™

LAYERED BOWLS

PEANUT CHICKEN WITH CAULIFLOWER RICE

PREP: 30 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

2 teaspoons canola oil

/2 pounds uncooked boneless, skinless chicken breasts, cut in cubes

/2 cup low-sodium

soy sauce

3 tablespoons peanut butter

1–2 teaspoons sriracha (optional)

RECIPE

CHICKEN PHO

INGREDIENTS

2 tablespoons canola oil

3 uncooked boneless, skinless chicken breasts (about 1 in 1-inch cubes

4 cloves garlic, peeled, chopped

2 tablespoons lemongrass, minced

1 tablespoon fresh ginger, chopped

PREP: 20 MINUTES | COOK: 32 MINUTES | MAKES: 6 SERVINGS

/4 pounds), cut

1 bunch scallions, roughly chopped

4 cups (12 ounces) cauliflower florets, finely chopped (about 1 head cauliflower)

1 bag (8 ounces) snap peas, trimmed

OPTIONAL

Peanuts, chopped, for serving

2 cartons (32 ounces each) chicken stock

4 cups bok choy, clea ned

1 tablespoon fish sauce

1 sleeve (6 ounces) uncooked cellophane rice noodles

OPTIONAL

8 scallions, sliced, for serving

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add chicken. Cook, stirring occasionally, until chicken is golden brown and mostly cooked through, about 10 minutes.

2 Add soy sauce, peanut butter, and sriracha to the

pot. Stir to combine. Layer scallions, cauliflower, and peas on top of chicken mixture. Cover pot.

Select Auto-iQ Layered Bowls: Recipe 17 and press the START/STOP button. Stir and serve.

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add chicken, garlic, lemongrass, and ginger. Cook for 10 minutes, stirring occasionally.

2 Add the chicken stock, bok choy, fish sauce, and

rice noodles to pot. Stir to combine, then cover pot.

Select Auto-iQ Layered Bowls: Recipe 18 and press the START/STOP button. Stir and serve.

SWAP

Large shrimp, peeled, deveined, for chicken breasts

PEANUT CHICKEN WITH CAULIFLOWER RICE

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

71 Questions? 1-877- 646-5288 | ninjakitchen.com

AUTO-IQ™

LAYERED BOWLS

RECIPE

MEDITERRANEAN

CHICKEN TENDERS

PREP: 10 MINUTES | COOK: 31 MINUTES | MAKES: 4 SERVINGS

AUTO-IQ™

LAYERED BOWLS

INGREDIENTS

2 tablespoons olive oil

1 pound uncooked chicken tenderloins

1 medium onion, peeled, chopped

3 cloves garlic, peeled, minced

1 teaspoon lemon pepper seasoning

/4 teaspoon

dried oregano

RECIPE

ARROZ CON POLLO

INGREDIENTS

1 tablespoon canola oil

/2 pounds uncooked boneless skinless chicken thighs

1 medium onion, peeled, chopped

3 cloves garlic, peeled, minced

/4 cups low-sodium

chicken broth

1 cup uncooked long grain white rice

PREP: 20 MINUTES | COOK: 47 MINUTES | MAKES: 6 SERVINGS

/3 cups low-sodium

chicken broth

1 cup uncooked orzo

1 cup frozen peas

/2 cup sundried

tomatoes, chopped

/3 cup sliced

black olives

1 cup frozen peas

1 teaspoon dried oregano

1 tablespoon ground cumin

/4 teaspoon kosher salt

OPTIONAL

/3 cup fresh cilantro,

chopped, for serving

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add chicken, onion, garlic, lemon pepper seasoning, and oregano. Cook uncovered for 7 minutes, stirring occasionally.

2 Add remaining ingredients to pot. Stir to combine,

then cover pot. Select Auto-iQ Layered Bowls: Recipe 19 and press the START/STOP button. Serve immediately.

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add chicken, onion, and garlic. Cook uncovered for 10 minutes, stirring occasionally.

2 Add broth, rice, peas, oregano, cumin, and salt

to pot. Stir to combine, then cover pot. Select

Auto-iQ Layered Bowls: Recipe 20 and press the START/STOP button. Stir and serve.

SWAPS

Chicken breasts for chicken thighs

Yellow rice for long grain white rice

RECIPE

CREAMY FRENCH ONION CHICKEN & RICE

PREP: 15 MINUTES | COOK: 52 MINUTES | MAKES: 4-5 SERVINGS

INGREDIENTS

1 1/2 tablespoons canola oil

1 medium onion, peeled, chopped

1 carrot, peeled, chopped

/2 cup celery, chopped

1 packet (1.4 ounces) dry French onion soup mix

1 can (10.5 ounces) condensed cream of chicken soup

1 rotisserie chicken, shredded (about 4 cups shredded chicken)

3 cups water

1 cup uncooked long grain white rice

OPTIONAL

/2 cups shredded mild cheddar cheese, for serving

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add onion, carrot, and celery. Cook uncovered for 5 minutes, stirring occasionally.

2 Add French onion soup mix, cream of chicken soup,

chicken, water, and rice to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 21 and press the START/STOP button. Stir and serve.

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

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AUTO-IQ™

LAYERED BOWLS

RECIPE

AUTO-IQ™

LAYERED BOWLS

CHICKEN GYRO WITH QUINOA

PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 6 SERVINGS

RECIPE

SOUTHWEST CHICKEN BURRITO BOWL

PREP: 15 MINUTES | COOK: 42 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

2 teaspoons chili powder

/2 teaspoon

ground cumin

/4 teaspoon

garlic powder

/2 teaspoon kosher salt

1 pound uncooked chicken tenderloins, cut in half lengthwise

2 teaspoons olive oil 1 small onion,

peeled, chopped

/4 cup red or yellow bell

pepper, diced 1 can (15 ounces) black

beans, rinsed, drained 2 1/2 cups chicken broth 1 box (7 ounces) yellow

Spanish rice

OPTIONAL

/4 cup fresh cilantro,

chopped, for serving Sour cream, for serving Shredded cheddar

cheese, for serving

DIRECTIONS

1 In a small bowl, stir together the chili powder,

cumin, garlic powder, and salt. Season the chicken with half the spice mixture. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add seasoned chicken, onion, and bell pepper. Sauté until chicken is lightly browned, about 5 minutes.

2 Add remaining spice mixture, beans, broth,

and rice to pot. Stir to combine, then cover pot.

Select Auto-iQ Layered Bowls: Recipe 22 and press the START/STOP button. Stir and serve.

INGREDIENTS

1 tablespoon canola oil

2 pounds uncooked boneless, skinless chicken thighs, cut in 1-inch pieces

1 green bell pepper, chopped

1 onion, peeled, sliced

2 ¾ cups low-sodium chicken broth

1 cup uncooked quinoa

4 cloves garlic, peeled, minced

RECIPE

/2 teaspoons dried oregano

/2 teaspoon kosher salt

/2 teaspoon ground

black pepper

OPTIONAL

/2 cups cherry tomatoes, cut in half, for serving

1 cup crumbled feta cheese, for serving

1 cup tzatziki sauce, for serving

CHICKEN WITH MUSHROOM

MARSALA COUSCOUS

PREP: 15 MINUTES | COOK: 32 MI NUTES | MAKES: 4 SERVINGS

INGREDIENTS

2 tablespoons butter

3 tablespoons all-purpose flour

1 pound uncooked boneless, skinless chicken breasts, cut

in 1

/2-inch pieces

1 medium onion, peeled, chopped

4 cloves garlic, peeled, minced

2 teaspoons fresh thyme, minced

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

/4 teaspoon ground

black pepper

2 cups chicken broth

/3 cup Marsala wine

1 cup uncooked Israeli couscous

1 package (16 ounces) sliced white mushrooms

OPTIONAL

/4 cup fresh parsley,

chopped, for garnish

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add chicken thighs, bell pepper, and onion. Cook uncovered for 10 minutes, stirring occasionally.

2 Add broth, quinoa, garlic, oregano, salt, and black

pepper to pot. Stir to combine, then cover pot.

Select Auto-iQ Layered Bowls: Recipe 23 and press the START/STOP button. Stir and serve.

SWAPS

Chicken breasts for chicken thighs

Basmati rice for quinoa

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat butter in pot for 2 minutes and add flour, chicken, onion, garlic, thyme, and black pepper. Cook uncovered for 5 minutes, stirring occasionally.

2 Add broth, Marsala, couscous, and mushrooms

to pot. Stir to combine, then cover pot. Select

Auto-iQ Layered Bowls: Recipe 24 and press the START/STOP button. Stir and serve.

SWAP

Cremini mushrooms for sliced white mushrooms

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AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

RECIPE

CHICKEN WITH MUSTARD

CREAM SAUCE

PREP: 10 MINUTES | COOK: 37 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

6 uncooked boneless, skinless chicken thighs

1 tablespoon kosher salt

2 tablespoons canola oil

/2 cups chicken stock

/2 cups uncooked

jasmine rice

1 cup heavy cream

RECIPE

RED WINE CHICKEN (COQ AU VIN)

PREP: 20 MINUTES | COOK: 45 MINUTES | MAKES: 4 SERVINGS

/2 cup Dijon mustard

1 tablespoon fresh tarragon, minced

OPTIONAL

2 scallions, sliced, for serving

DIRECTIONS

1 Season chicken with salt. Set to STOVE TOP HIGH

and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add seasoned chicken. Brown for 5 minutes on each side.

2 Add stock, rice, cream, mustard, and tarragon

to pot. Gently stir to combine, then cover pot.

Select Auto-iQ Layered Bowls: Recipe 25 and press the START/STOP button. Stir and serve.

SWAP

Pork tenderloins for chicken thighs

RECIPE

QUICK CHICKEN CASSOULET

INGREDIENTS

4 uncooked boneless, skinless chicken thighs, cut in 1-inch pieces

1 package (12 ounces) prepared chicken sausages, sliced

1 package (4 ounces) diced pancetta

2 medium carrots, peeled, diced

1 medium white onion, peeled, diced

3 cloves garlic, peeled, minced

1 tablespoon tomato paste

PREP: 25 MINUTES | COOK: 50 MINUTES | MAKES: 6 SERVINGS

2 cups chicken stock

2 cans (15 ounces each) cannellini beans, rinsed, drained

1 tablespoon kosher salt

OPTIONAL

5 fresh thyme sprigs, leaves reserved, for garnish

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Add chicken, sausages, pancetta, carrots, onion, and garlic to the pot and cook for 10 minutes, stirring occasionally.

2 Add tomato paste, stock, cannellini beans, and

salt to the pot. Gently stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 27 and press the START/STOP button. Stir and serve.

SWAP

3 slices cooked bacon, chopped, for pancetta

INGREDIENTS

4 uncooked boneless, skinless chicken thighs

1 tablespoon flour

1 tablespoon butter

3 slices (about 3 ounces) bacon, diced

6 button mushrooms, cut in quarters

1 carrot, peeled, diced

/2 medium onion,

peeled, chopped

2 cups cauliflower florets, finely chopped

1 cup dry red wine

/2 cups chicken stock

DIRECTIONS

1 Coat the chicken thighs in flour. Set to STOVE TOP

HIGH and preheat pot for 5 minutes. Add butter, bacon, and chicken to the pot and cook for 10 minutes or until the chicken is golden brown.

2 Flip chicken thighs. Add mushrooms, carrot,

onion, cauliflower, red wine, and stock to the pot.

Select Auto-iQ Layered Bowls: Recipe 26 and press the START/STOP button.

SWAPS

1 package (4 ounces) diced pancetta for bacon

Broccoli rice for cauliflower rice

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

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AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

RECIPE

TURKEY & MUSHROOM KASHA

PREP: 15 MINUTES | COOK: 35 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

2 tablespoons unsalted butter

1 pound uncooked ground turkey

1 onion, peeled, finely chopped

1 package (12 ounces) button mushrooms, trimmed, cut in half

Tip: Garnish with ﬁnely chopped parsley or chives for a pop of green.

2 sprigs fresh thyme, leaves roughly chopped

1 cup uncooked medium-ground kasha

2 cups chicken stock

/2 teaspoon salt

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat butter in pot for 2 minutes and add turkey, onion, and mushrooms. Cook, stirring occasionally, until turkey is crumbled and cooked through and mushrooms are softened, about 15 minutes.

2 Add thyme, kasha, stock, and salt to the pot. Stir to

combine. Select Auto-iQ Layered Bowls: Recipe 28 and press the START/STOP button.

SWAPS

Ground chicken for ground turkey

Orzo for kasha

RECIPE

TURKEY MINESTRONE SOUP

PREP: 15 MINUTES | COOK: 47 MIN UTES | MAKES: 4 SERVINGS

INGREDIENTS

2 teaspoons extra virgin olive oil

1 pound uncooked lean ground turkey

1 onion, peeled, finely chopped

3 cloves garlic, peeled, finely chopped

3 stalks celery, chopped

4 carrots, peeled, chopped

Tip: For a heartier soup, add a can of kidney or cannellini beans, drained and rinsed, at Step 2.

/2 head green cabbage,

chopped

1 can (15 ounces) diced tomatoes

1 cup water

/2 box (8 ounces)

uncooked ditalini pasta

6 cups chicken stock

Salt and pepper, to taste

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add turkey, onion, garlic, celery, and carrots. Cook, stirring occasionally, until turkey is crumbled and cooked through and vegetables are beginning to soften, about 15 minutes.

2 Add cabbage, tomatoes, water, pasta, stock, salt,

and pepper to the pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 29 and

press the START/STOP button.

SWAPS

Ground chicken for ground turkey

Elbow macaroni pasta for ditalini pasta

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

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AUTO-IQ™

LAYERED BOWLS

RECIPE

AUTO-IQ™

LAYERED BOWLS

SHRIMP & BOK CHOY WITH RICE

PREP: 20 MINUTES | COOK: 32 MINUTES | MAKES: 4–6 SERVINGS

INGREDIENTS

2 teaspoons canola oil

4 cloves garlic, peeled, minced

2-inch piece fresh ginger, peeled, minced

6 heads baby bok choy, roughly chopped, leafy greens separated

Tip: Serve with extra soy sauce and chopped scallions on the side.

RECIPE

1 cup uncooked long grain white rice

/3 cup water

/3 cup soy sauce

/2 pounds uncooked shrimp, peeled, deveined

COD WITH BROCCOLI

RABE & QUINOA

PREP: 15 MINUTES | COOK: 27 MINUTES | MAKES: 2 SERVINGS

INGREDIENTS

2 tablespoons olive oil

/2 red bell pepper,

chopped

/2 medium onion,

peeled, chopped

2 cloves garlic, peeled, minced

/3 cups low sodium

vegetable broth

/2 cup uncooked quinoa

/4 teaspoon kosher salt,

plus more to taste

/4 teaspoon ground black pepper, plus more to taste

2 uncooked fresh cod fillets (6 ounces each)

/2 bunch broccoli rabe, coarse stems trimmed

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add garlic, ginger, and thick ends of bok choy. Sauté until softened, about 5 minutes.

2 Add rice, water, and soy sauce to the pot. Stir to

combine. Place shrimp on top of rice mixture, then layer the leaf y bok choy greens over the shrimp. Cover pot. Select Auto-iQ Layered Bowls: Recipe 30

and press the START/STOP button.

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add red bell pepper, onion, garlic, broth, quinoa, salt, and pepper. Cook uncovered for 10 minutes, stirring occasionally.

2 Season cod with additional salt and black pepper.

Place cod and broccoli rabe on rack and place rack in pot. Cover pot. Select Auto-iQ Layered Bowls: Recipe 31 and press the START/STOP button. Serve immediately.

SHRIMP & BOK CHOY WITH RICE

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

SWAP

Asparagus for broccoli rabe

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AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

RECIPE

NEW ENGLAND CLAM CHOWDER

INGREDIENTS

1 tablespoon butter

3 slices (about 3 ounces) uncooked bacon, diced

2 carrots, peeled, diced

/2 onion, peeled,

chopped

1 pound Yukon gold potatoes, peeled, diced

/2 tablespoons flour

4 cups half & half

RECIPE

PREP: 30 MINUTES | COOK: 35 MINUTES | MAKES: 4 SERVINGS

CASHEW-CRUSTED FLOUNDER

PREP: 20 MINUTES | COOK: 27 MINUTES | MAKES: 4 SERVINGS

1 bottle (8 ounces) clam juice

3 cans (6.5 ounces each) minced clams, drained

1 tablespoon seafood or crab seasoning

OPTIONAL

Oyster crackers, for serving

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Add butter, bacon, carrots, onion, and potatoes to the pot and cook for 10 minutes, stirring occasionally.

2 Add flour, half & half, clam juice, minced clams, and

seafood or crab seasoning. Leave pot uncovered.

Select Auto-iQ Layered Bowls: Recipe 32 and press the START/STOP button. Stir and serve.

SWAPS

Pancetta for bacon

Idaho potatoes for Yukon gold potatoes

RECIPE

RAVIOLI WITH MUSHROOM SAUCE

INGREDIENTS

2 tablespoons olive oil

/2 medium onion,

peeled, diced

2 cloves garlic, peeled, crushed

/2 cups vegetable

stock

1 can (10 ounces) condensed cream of mushroom soup

Tip: Garnish with 1/4 cup Romano cheese and 1 tablespoon fresh chopped parsley for a tasty topper and a pretty ﬁnished dish.

RECIPE

PREP: 10 MINUTES | COOK: 24 MINUTES | MAKES: 4–6 SERVINGS

1 package (8 ounces) sliced mushrooms

2 pounds frozen cheese ravioli

MOROCCAN CHICKPEA STEW

PREP: 15 MINUTES | COOK: 47 MIN UTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add onion and garlic. Sauté 2 minutes, or until onion is softened.

2 Add remaining ingredients to pot. Stir gently to

combine, then cover pot. Select Auto-iQ Layered

Bowls: Recipe 34 and press the START/STOP button. Serve immediately.

SWAP

Meat ravioli for cheese ravioli

INGREDIENTS

1 tablespoon canola oil

3 cloves garlic, peeled, minced

/2 bag (8 ounces)

chopped kale

3 cups water, divided

4 uncooked flounder fillets (4 ounces each)

1 tablespoon kosher salt

2 tablespoons Dijon mustard

/2 cup cashews,

chopped

/2 cups uncooked

Israeli couscous

Juice of 1 lemon

OPTIONAL

1 tablespoon fresh chives, minced, for serving

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add garlic, kale, and ½ cup water. Cook for 7 minutes, stirring occasionally. Season flounder with salt and brush with mustard, then gently cover with the chopped cashews.

2 Add remaining 2 ½ cups water, couscous, and

lemon juice to pot and stir to combine. Place crusted fish fillets on top, then cover pot.

Select Auto-iQ Layered Bowls: 33 and press the START/STOP button. Stir and serve.

SWAP

Sole for flounder

INGREDIENTS

1 1/2 tablespoons canola oil

2 medium carrots, peeled, chopped

1 medium onion, peeled, chopped

3 cloves garlic, peeled, minced

4 cups low-sodium vegetable broth

2 cans (15.5 ounces each) chickpeas, rinsed, drained

Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5 –10 minutes , chec king fo r desired don eness.

1 can (14.5 ounces) diced tomatoes

3 cups fresh baby spinach

/2 cup uncooked long grain brown rice

1 teaspoon ground cumin

/4 teaspoon

ground ginger

/4 teaspoon ground cinnamon

/4 teaspoon crushed red pepper

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add carrots, onion, and garlic. Cook uncovered for 5 minutes, stirring occasionally.

2 Add remaining ingredients to pot. Stir to combine,

then cover pot. Select Auto-iQ Layered Bowls: Recipe 35 and press the START/STOP button. Serve immediately.

SWAPS

Cannellini beans for chickpeas

Kale for spinach

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AUTO-IQ™

RICE & GRAINS

MANUAL RECIPESMANUAL RECIPES

KITCHEN BASICS 2.0

MANUAL RECIPES

There’s a reason some cooking methods are classic—they work. We’ve taken these fundamental kitchen techniques and put them all in one convenient countertop device. Use the STOVE TOP, STEAM, BAKE, and SLOW COOK buttons on your Auto-iQ™ Cooking System to make everything from braised beef to steamed mussels, easy.

BAKE

Chicken Satay 86 Hearty Skillet Lasagna 87 Prime Rib Au Jus 88 Cod with Orange Glaze & Snap Peas 88 Banana Lime Coconut Bread 89

STEAM

Cantonese Steamed Chicken 90 Garlic Lemon Steamed Clams 91 Mussels Fra Diavolo 91 Asparagus with Lemon Aioli 92 Corn on the Cob 93

SLOW COOK

Savory Pot Roast 94 Korean Chicken Wings 95 Pulled Pork & Apple Cider Sliders 96 Hearty Beef Stew 97 Pork Chops Provençal 97

STOVE TOP

Eggs Benedict 98 Butternut Squash Risotto

with Bacon & Sage 99 Mini Cheesecakes 100 Hard-Boiled Eggs 101 Soft-Boiled Eggs 101

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BAKE BAKE

CHICKEN SATAY

PREP: 10 MINUTES | COOK: 23 MINUTES | MAKES: 8 SERVINGS

INGREDIENTS

16 wooden skewers

1 pound uncooked boneless, skinless chicken tenderloins, cut in half lengthwise

¼ teaspoon cayenne pepper

½ teaspoon ground ginger

Salt and black pepper, to taste

2 tablespoons canola oil

2 cloves garlic, peeled, minced

1 can (14 ounces) coconut milk

3 tablespoons creamy peanut butter

/2 tablespoons reduced-sodium soy sauce

3 tablespoons packed light brown sugar

OPTIONAL

Fresh cilantro leaves, for garnish

DIRECTIONS

1 Spray skewers with cooking spray. Thread chicken

onto skewers. Season with cayenne pepper, ginger, salt, and black pepper.

2 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add garlic. Cook uncovered 1 minute or until garlic is tender, stirring often. Stir coconut milk, peanut butter, soy sauce, and brown sugar into pot. Season with salt and black pepper.

3 Place skewers on rack. Place rack in pot. Set to

BAKE DRY at 325°F for 10 minutes, cover, and cook until chicken is cooked through. Remove skewers from pot, cover, and keep warm.

4 Reduce coconut milk mixture to a sauce by

simmering on STOVE TOP LOW uncovered 5 minutes or until thickened, stirring often.

5 Sprinkle skewers with cilantro and serve with sauce.

HEARTY SKILLET LASAGNA

PREP: 5 MINUTES | COOK: 30-35 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

1 pound uncooked lean ground beef

10 uncooked lasagna noodles, broken in 2-inch pieces

1 jar (24 ounces) pasta sauce

/2 cups water

Tip: Replace ground beef with ground turkey or chicken and add 1 tablespoon olive oil to pot before browning.

1 package (about 6 ounces) fresh baby spinach

1 cup shredded mozzarella cheese

/2 cup ricotta cheese

/4 cup shredded

Parmesan cheese

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Then add beef. Cook uncovered 10 minutes or until beef is browned, stirring often.

2 Arrange noodle pieces over beef. Pour sauce and

water over noodles. Set to BAKE DRY at 350˚F. Cover and cook 15–20 minutes or until noodles are tender. Turn off pot.

3 Stir in spinach. Combine cheeses in bowl; spoon

cheese mixture over noodle mixture. Cover and let stand.

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BAKE BAKE

PRIME RIB AU JUS

PREP: 10 MINUTES | COOK: 1 HOUR 25 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 uncooked beef standing rib roast (about 5 pounds)

Salt and pepper, to taste

1 tablespoon fresh rosemary, chopped

4 cups beef broth

1 tablespoon butter, softened

1 tablespoon all-purpose flour

COD WITH ORANGE GLAZE & SNAP PEAS

PREP: 5 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

2 teaspoons canola oil 1 teaspoon

ground ginger 2 cloves garlic,

peeled, minced 1 bunch green onions,

sliced, divided

/3 cup orange juice

Tip: Frozen cod comes in different weights and thicknesses. For fish thicker than a 1/2 inch, add an additional 1/2 cup water or orange juice to the glaze, and add 2–4 minutes to the cooking time.

/3 cup water

2 teaspoons low-sodium soy sauce

1 tablespoon sugar 4 frozen uncooked

cod fillets, 1-inch thick 2 cups sugar snap peas

DIRECTIONS

1 Season beef with salt, pepper, and rosemary.

Set pot to STOVE TOP HIGH and preheat pot for 5 minutes. Add beef and cook uncovered 10 minutes or until browned on all sides. Remove beef from pot.

2 Pour broth into pot. Place rack in pot. Place beef

on rack. Set to BAKE DRY at 350˚F for 1 hour. Cover and cook 1 hour for a medium-rare degree of doneness. Transfer beef to a cutting board and cover with foil.

3 Combine butter and flour in a bowl. Add mixture to

pot. Set to STOVE TOP HIGH. Cook 10 minutes or until mixture is slightly reduced, stirring constantly. Serve sauce with beef.

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes. Add ginger, garlic, and half the green onions to pot. Cook uncovered 3 minutes or until garlic is tender, stirring occasionally.

2 Stir orange juice, water, soy sauce, and sugar into

pot. Place frozen fish in a 9.75 x 7.25-inch pan. Place rack in pot. Place pan on rack. Cover and set to BAKE STEAM at 325˚F for 15 minutes.

3 Place snap peas on top of fish. Cover and cook

5 minutes or until fish flakes easily when tested with fork and snap peas are tender-crisp. Serve with orange sauce and remaining green onions.

BANANA LIME COCONUT BREAD

PREP: 10 MINUTES | COOK: 40 MINUTES | MAKES: 10 SERVINGS

INGREDIENTS

1 cup all-purpose flour

/2 teaspoons

baking soda

/4 teaspoon salt

/2 ripe banana, mashed

/3 cup skim milk

1 teaspoon vanilla extract

Zest and juice of 2 limes, divided

/4 cup butter, divided

/2 cup sugar

1 egg

4 cups water

/3 cup toasted pecans,

chopped

/3 cup sweetened

flaked coconut

/4 cup packed

brown sugar

DIRECTIONS

1 Spray a 6.5 x 11-inch loaf pan with cooking spray;

set aside.

2 Combine flour, baking soda, and salt in a

mixing bowl.

3 In another mixing bowl, combine banana, milk,

vanilla extract, and half the lime zest and juice.

4 In another mixing bowl, beat 2 tablespoons butter

and granulated sugar with an electric mixer until well combined. Beat in the egg.

5 Stir half the flour mixture and half the banana

mixture into the butter mixture. Repeat with remaining flour mixture and butter mixture. Pour batter into loaf pan.

6 Pour water into pot. Place rack in pot. Place loaf

pan on rack. Set to BAKE STEAM at 375°F for 40 minutes. Cover and cook until wooden toothpick inserted in center comes out clean. Remove pan from pot. Let bread cool in loaf pan on cooling rack for 10 minutes.

7 Use oven mitts to carefully remove rack from pot

and pour out water. Combine remaining lime zest and juice, remaining butter, pecans, coconut, and brown sugar in pot. Set to STOVE TOP HIGH. Cook uncovered 1 minute or until sugar is dissolved. Spoon coconut mixture over bread.

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STEAM STEAM

CANTONESE STEAMED CHICKEN

PREP: 5 MINUTES | COOK: 33 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon fresh ginger, minced

1 tablespoon honey

/4 teaspoon crushed

red pepper

4 uncooked chicken breasts, thinly sliced (about 1 pound)

1 tablespoon vegetable oil

1 medium onion, peeled, sliced

2 carrots, peeled,

sliced

/4-inch thick

/2 cup chicken broth

1 pound sugar snap peas, strings removed

6 shiitake mushrooms, sliced, stems removed

DIRECTIONS

1 Stir soy sauce, vinegar, ginger, honey, and crushed

red pepper in a bowl. Add chicken and toss to coat.

2 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes. Add onion and carrots and cook uncovered 7 minutes, stirring occasionally.

3 Remove chicken from soy sauce mixture and place

on rack.

4 Pour soy sauce mixture and chicken broth into

pot with onion and carrots. Cover and set to STEAM for 5 minutes (steaming time) and wait for the beep (approximately 7 minutes) to signify liquid is boiling.

5 When beep sounds, use oven mitts to carefully

place rack in pot and cover. Steam 5 minutes.

6 Remove cover, add sugar snap peas and

mushrooms, and steam another 7 minutes until chicken is cooked through and vegetables are just tender.

7 At the second beep, use oven mitts to carefully

remove rack. Serve with the vegetables and steaming liquid from the pot.

GARLIC LEMON STEAMED CLAMS

PREP: 5 MINUTES | COOK: 31 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

2 tablespoons olive oil

1 small onion, peeled, chopped

/4 teaspoon salt

3 cloves garlic, peeled, minced

1 cup beer

1 lemon, sliced

2 tablespoons fresh parsley, chopped

2 dozen clams, uncooked, scrubbed

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes. Add onion and salt to pot. Cook uncovered 6 minutes or until onions are tender, stirring occasionally.

2 Add garlic to pot. Cook uncovered 1 minute,

stirring often.

3 Add beer, lemon, and parsley to pot and cover.

Set to STEAM for 10 minutes (steaming time). Wait for the beep (approximately 7 minutes) to signify liquid is boiling.

4 At the beep, add clams to the broth and cover.

5 At the second beep, serve immediately.

MUSSELS FRA DIAVOLO

PREP: 5 MINUTES | COOK: 14 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

2 cups Fra Diavolo sauce

1 cup water

1 pound mussels, uncooked, cleaned, debearded

3 long hot peppers, sliced into rings

DIRECTIONS

1 Place Fra Diavolo sauce and water in pot, cover,

and set to STEAM for 7 minutes (steaming time) and wait for the beep (approximately 7 minutes) to signify liquid is boiling.

2 At the first beep, place mussels in sauce and cover.

3 At the second beep, split sauce and mussels

between 4 bowls and top with hot peppers.

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STEAM STEAM

CORN ON THE COB

PREP: 5 MINUTES | COOK: 13 MINUTES | MAKES: 4 SERVINGS

ASPARAGUS WITH LEMON AIOLI

PREP: 10 MINUTES | COOK: 17 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 cup water

1 lemon

/3 cup light mayonnaise

1 small clove garlic, peeled, minced

/4 teaspoon salt

Ground black pepper, to taste

1 pound asparagus, trimmed

DIRECTIONS

1 Pour water into pot, cover, and set to STEAM

for 10 minutes (steaming time) and wait for the beep (approximately 7 minutes) to signify water is boiling.

2 Meanwhile, for the lemon aioli, grate 1/2 teaspoon

zest and squeeze 2 teaspoons juice from lemon into a bowl. Stir in mayonnaise, garlic, and salt. Season with black pepper.

3 Place asparagus on rack. At the first beep, use oven

mitts to carefully place rack in pot and cover.

4 At the second beep, use oven mitts to carefully

remove rack. Serve with lemon aioli.

INGREDIENTS

1 cup water

4 ears corn

/4 cup garlic & herb

cheese spread, divided

Salt and pepper, to taste

DIRECTIONS

1 Pour water into pot, cover, and set to STEAM

for 6 minutes (steaming time) and wait for the beep (approximately 7 minutes) to signify water is boiling.

2 Meanwhile, pull back the husks of the corn (but do

not remove), remove the silks, and then enclose corn with husks.

3 Place corn on rack. At the first beep, use oven mitts

to carefully place rack in pot and cover.

4 At the second beep, use oven mitts to carefully

remove rack.

5 Pull back husks and slather each ear with 1 tablespoon

cheese spread, season with salt and pepper, replace husks, and serve immediately.

93 Questions? 1-877- 646 -52 88 | ninjakitchen.com92 MANUAL RECIPES

SLOW COOK SLOW COOK

SAVORY POT ROAST

PREP: 20 MINUTES | COOK: 6-8 HOURS | MAKES: 8 SERVINGS

INGREDIENTS

1 uncooked boneless beef chuck roast (3 to 4 pounds)

/4 cup plus 2 tablespoons flour, divided

/4 cup olive oil, divided

2 carrots, peeled, chopped

2 stalks celery, chopped

1 medium onion, peeled, chopped

3 cloves garlic, peeled, crushed

1 can (28 ounces) whole plum tomatoes in purée

1 cup red wine

1 cup beef broth

3 sprigs fresh thyme

2 sprigs fresh rosemary

1 tablespoon butter, softened

DIRECTIONS

1 Coat beef with 1/4 cup flour. 2 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes. Add beef to pot. Cook uncovered 10 minutes or until browned on all sides. Remove beef from pot.

3 Add remaining oil, carrots, celery, onion, and

garlic to pot. Cook uncovered 10 minutes or until vegetables are tender, stirring occasionally. Add tomatoes, wine, broth, thyme, and rosemary and heat to a boil.

4 Return beef to pot. Set to SLOW COOK LOW for

6–8 hours. Cover and cook until beef is fork-tender.

5 Transfer beef to cutting board. Combine butter and

remaining flour in a bowl, then stir into pot. Set to STOVE TOP HIGH. Cook uncovered 2 minutes or until gravy is thickened.

6 Serve beef with gravy.

KOREAN CHICKEN WINGS

PREP: 10 MINUTES | COOK: 3-5 HOURS | MAKES: 4 SERVINGS

INGREDIENTS

2 pounds uncooked chicken wings, tips removed

/2 cup soy sauce

/4 cup packed

brown sugar

3 cloves garlic, peeled, minced

Tip: Preparing for a crowd? Double the recipe and keep wings warm in the pot on SLOW COOK WARM for the duration of your party.

2 tablespoons fresh ginger, minced

3 green onions, thinly sliced

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Add chicken to pot. Cook uncovered 5 minutes or until chicken is lightly browned on both sides.

2 Stir soy sauce, brown sugar, garlic, ginger, and

green onions in bowl. Pour mixture over chicken and toss to coat. Set to SLOW COOK LOW and cook covered for 3–5 hours.

95 Questions? 1-877- 646 -52 88 | ninjakitchen.com94 MANUAL RECIPES

SLOW COOK SLOW COOK

HEARTY BEEF STEW

PREP: 10 MINUTES | COOK: 7-9 HOURS | MAKES: 8 SERVINGS

PULLED PORK & APPLE CIDER SLIDERS

PREP: 10 MINUTES | COOK: 5- 6 HOURS | MAKES: 6 SERVINGS

INGREDIENTS

1 uncooked boneless pork shoulder roast (3 to 4 pounds)

Salt and pepper, to taste

2 teaspoons paprika

/4 cup spicy brown mustard

/4 cup packed brown sugar

3 cloves garlic, peeled, minced

1 cup apple cider or apple juice

12 slider or mini sandwich buns

DIRECTIONS

1 Season pork with salt, pepper, and paprika. Stir

mustard, brown sugar, garlic, and cider in pot. Add pork and turn to coat. Set to SLOW COOK HIGH for 5–6 hours. Cover and cook until pork is fork-tender.

2 Transfer pork to a large bowl, and use two forks to

shred it. Divide pork among buns.

INGREDIENTS

2 pounds uncooked stew beef

1 teaspoon salt

/2 teaspoon ground

black pepper

/4 cup all-purpose flour

2 tablespoons vegetable oil

/2 cups beef broth

4 red potatoes, cut in quarters

2 onions, peeled, cut in quarters

1 cup baby carrots

4 cloves garlic, peeled, chopped

2 sprigs fresh thyme (or 1 teaspoon dried thyme leaves, crushed)

1 cup frozen peas, thawed

DIRECTIONS

1 Season beef with salt and black pepper.

Coat with flour.

2 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes. Add beef and cook uncovered 10 minutes or until browned, stirring occasionally.

3 Stir broth, potatoes, onions, carrots, garlic, and

thyme into pot. Set to SLOW COOK LOW for 7–9 hours. Cover and cook until beef is fork-tender. Stir in peas during last 10 minutes of cooking time.

PORK CHOPS PROVENÇAL

PREP: 15 MINUTES | COOK: 5-7 HOURS | MAKES: 6 SERVINGS

INGREDIENTS

/4 pound bacon,

cut in 1-inch strips

6 uncooked bone-in center-cut pork chops

Salt and ground black pepper, to taste

1 large onion, peeled, thinly sliced

3 cloves garlic, peeled, minced

1 can (14.5 ounces) diced tomatoes

1 package (8 ounces) frozen artichoke hearts, thawed, drained

1 cup Kalamata olives, pits removed

1 tablespoon fennel seed

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Add bacon. Cook uncovered 10 minutes or until bacon is crisp, stirring occasionally. Remove bacon from pot and drain on paper towels.

2 Season pork with salt and black pepper. Add

pork to pot. Cook 10 minutes or until browned on both sides.

3 Return bacon to pot. Add onion, garlic, tomatoes,

artichoke hearts, olives, and fennel seed to pot. Cook 5 minutes, stirring occasionally. Set to SLOW COOK LOW for 5–7 hours. Cover and cook until pork is fork-tender.

97 Questions? 1-877- 646 -5288 | ninjakitchen.com96 MANUAL RECIPES

STOVE TOP STOVE TOP

EGGS BENEDICT

PREP: 20 MINUTES | COOK: 35 MINUTES | MAKES: 3 SERVINGS

INGREDIENTS

3 English muffins, cut in half

6 slices Canadian bacon

6 poached eggs (see PROGRAM 3, page 20)

1 cup Hollandaise sauce (see b elow)

OPTIONAL

1 tablespoon chives, minced, for garnish

HOLLANDAISE SAUCE

3 egg yolks

¼ cup lemon juice

1 teaspoon kosher salt

Tip: Use Hollandaise Sauce to top steak, potatoes, asparagus, or other vegetables.

Tip: Get creative with your Eggs Benedict by using lobster meat, crab meat, smoked salmon, or hash in place of the Canadian Bacon.

2 sticks (1 cup) butter, melted

DIRECTIONS

1 To make the Hollandaise Sauce, set to STOVE TOP

HIGH and immediately add egg yolks, lemon juice, and salt. Whisk constantly for 1 minute, or until egg mixture is frothy. For 2 minutes, slowly whisk in the melted butter, ensuring it is evenly distributed and emulsified with the eggs. Use oven mitts to carefully remove the pot from the unit, then whisk in warm water to thin sauce, if needed. Transfer sauce to a bowl.

2 Place the English muffins and Canadian bacon on

a baking sheet and toast in the oven for 5 minutes at 375°F.

3 To poach the eggs, use Auto-iQ Poached Infusions

Program 3 (see page 20).

4 To assemble the Eggs Benedict, place one slice of

Canadian bacon on each half of the toasted English muffins. Lay a poached egg on top of each piece of bacon, and then cover generously with Hollandaise Sauce. Garnish with minced chives and serve.

BUTTERNUT SQUASH RISOTTO WITH BACON & SAGE

PREP: 25 MINUTES | COOK: 62 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

1 tablespoon olive oil

2 medium onions, peeled, chopped

4 strips uncooked bacon, chopped

2 tablespoons fresh sage, chopped

1 cup uncooked Arborio rice

/2 teaspoon salt

/4 teaspoon ground

black pepper

4 cups chicken broth

2 cups butternut squash, peeled, chopped

/4 cup grated

Parmesan cheese

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes. Add onions, bacon, and sage to pot. Cook uncovered 10 minutes or until onions are tender, stirring occasionally.

2 Stir rice, salt, and pepper into pot. Cook uncovered

5 minutes, stirring often.

3 Stir in broth. Cook 10 minutes.

4 Stir squash into pot. Set to STOVE TOP LOW.

Cover and cook 20 minutes or until rice and squash are tender.

5 Stir cheese into pot. Set to STOVE TOP HIGH.

Cook uncovered 10 minutes or until liquid is absorbed and mixture is creamy, stirring occasionally.

99 Questions? 1-877- 646 -52 88 | ninjakitchen.com98 MANUAL RECIPES

STOVE TOP STOVE TOP

MINI CHEESECAKES

PREP: 15 MINUTES | COOK: 35 MINUTES | CHILL: 3 HOURS | MAKES: 2 5-INCH SPRINGFORM PANS

INGREDIENTS

/2 cup graham cracker crumbs

2 tablespoons butter, melted

/3 cup sugar, divided

/2 packages (12 ounces) cream cheese, softened

1 egg

1 teaspoon vanilla extract

Zest of 2 lemons

4 cups water, room temperature

DIRECTIONS

1 Cover outside of 2 (5-inch) springform pans with

foil. In a medium bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon sugar. Press mixture into bottom of springform pans.

2 In a large bowl, beat cream cheese and remaining

sugar with an electric mixer or handheld whisk until smooth. Beat in egg, vanilla extract, and lemon zest. Pour batter evenly into pans.

3 Pour water into pot. Place rack in pot and place

pans on rack. Cover and set to STOVE TOP HIGH. Cook for 35 minutes.

4 Use oven mitts to carefully remove the rack.

Transfer cheesecakes to refrigerator and chill at least 3 hours.

HARD-BOILED EGGS

PREP: 2 MINUTES | COOK: 30 MINUTES | MAKES: 2–12 EGGS

INGREDIENTS

2–12 eggs

8 cups water

Tip: To keep shells from cracking, add 1 tablespoon vinegar to the water.

Tip: Eat these plain with sea salt, or mash into egg salad with mayo and paprika.

SOFT-BOILED EGGS

PREP: 2 MINUTES | COOK: 20 MINUTES | MAKES: 2–12 EGGS

DIRECTIONS

1 Place desired number of eggs in the pot along with

8 cups of water. Set to STOVE TOP HIGH, cover, and cook for 30 minutes.

2 When finished, remove with a slotted spoon and

serve immediately if desired, or cool down in ice water and store in the refrigerator up to 3 days.

Tip: Serve with fresh fruit tossed in sugar, fruit preserves, chocolate sauce, or chopped toasted nuts.

INGREDIENTS

2–12 eggs

8 cups water

Tip: To keep shells from cracking, add 1 tablespoon vinegar to the water.

DIRECTIONS

1 Place desired number of eggs in the pot along with

8 cups of water. Set to STOVE TOP HIGH, cover, and cook for 20 minutes.

2 When finished, remove with a slotted spoon and

serve immediately if desired, or cool down in ice water and store in the refrigerator up to 3 days.

101 Questions? 1-877- 646-5288 | ninjakitchen.com100 MANUAL RECIPES

REFERENCE CHARTS REFERENCE CHARTS

TAKE TASTE BUDS OFF THE BEATEN PATH

From garam masala to sambal oelek, here’s a list of some ingredients you may not already have in your pantry and where to find them at your local supermarket.

INGREDIENT WHAT IT IS WHERE TO FIND IT

MORE HELPFUL HOW-TOS

REFERENCE CHARTS

Exactly how long should you steam parsnips? Is slow cooking pork tenderloin different than slow cooking pork shoulder, and how different is it? What is hoisin sauce and where can I get it? You’ll find the answers to all these and more in the next few pages. Happy cooking!

Garam Masala

Curry Paste

Hoisin Sauce

Lemongrass

Mirin

Okra

Sambal Oelek

A blend of spices used in India, Pakistan, and other South Asian cuisine, typically composed of peppercorn, clove, cinnamon, mace, cardamom, bay leaf, and cumin

A staple of Thai cuisine, usually composed of shrimp paste, lemongrass, green Thai chili pepper, peppercorn, garlic, lime, cumin, coriander, and galangal

A sauce used in many Chinese dishes, usually made of black bean sauce, sugar, garlic, vinegar, and ﬁve-spice powder

A type of grass commonly used in Thai and Vietnamese cuisine, known for its mild citrusy ﬂavor

A rice wine used in Japanese cooking, with a sweet ﬂavor, slightly thick consistency, and golden to light amber color

A vegetable that looks like a ridged pepper and when cooked, releases a gelatin-like substance that makes it a popular ingredient for gumbos and soups

A spicy Southeast Asian chile sauce made with hot red chile pepper, salt, vinegar, and sometimes onion, garlic, or sugar—spicier than Sriracha

Herbs and spices section

Sauces section

Sauces section of the International food aisle

Produce section

Sauces section of the International food aisle

Produce section

Sauces section of the International food aisle

102 REFERENCE CHARTS 103 Questions? 1-877- 646-5288 | ninjakitchen.comCHARTS

REFERENCE CHARTS REFERENCE CHARTS

STEAM CHART SLOW COOK CHART

VEGETABLE

Artichokes whole 4 cups olive oil, lemon zest 25–40 minutes

Asparagus whole spears 3 cups olive oil 7–13 minute s

Beans, green whole 2 cups garlic, minced 6–10 minutes

Beans, wax whole 2 cups Italian seasoning 6–1 0 minutes

Beets whole, unpeeled 4 cups garlic, minced 35–50 minutes

Beet greens coarsely chopped 2 cups thyme 7–9 minutes

Broccoli trimmed stalks 2 cups olive oil 1–5 minutes

Broccoli ﬂorets 2 cups olive oil 5 –7 min u tes

Brussels sprouts whole, trimmed 3 cups thyme 8 –15 minutes

Cabbage cut in wedges 2 cups lemon juice 6 –10 minutes

Carrots ¼ inch slices 2 cups maple syrup 7–10 m in utes

Carrots, baby whole 2 cups honey and ginger 7–10 minutes

Cauliﬂower ﬂorets 2 cups lemon juice 5–10 minutes

Corn on the cob whole, husks removed 2 cups garlic butter 15–20 minutes

Kale trimmed 2 cups olive oil and garlic 5– 8 minutes

Okra whole, trimmed 2 cups sautéed scallions 6–8 minutes

Onions, pearl whole 2 cups lemon juice 8–12 minutes

Parsnips peeled, ½ inch slices 2 cups Italian seasoning 7–10 minutes

Peas, green fresh or frozen shelled 2 cups mint and lemon juice 2–4 minutes

Peas, sugar snap whole pods, trimmed 2 cups mint and lemon juice 5–6 minutes

Potatoes, all ½ inch slices 2 cups parsley dill 8–12 minutes

Potatoes, new whole 4 cups parsley or rosemary 15–20 minutes

Potatoes, sweet ½ inch chunks 3 cups honey 8–12 minutes

Spinach whole leaves 2 cups olive oil and garlic 3–5 minutes

Squash, butternut peeled, ½ inch cubes 2 cups maple syrup 7–10 mi nu tes

Turnips ½ inch slices 3 cups Italian seasoning 8–12 minutes

Turnip greens coarsely chopped 2 cups olive oil and garlic 4–8 minutes

Swiss Chard coarsely chopped 2 cups olive oil and garlic 3–5 minutes

Zucchini 1 inch slices 2 cups olive oil and Italian seasoning 5– 8 minutes

SIZE/PREPARATION

WATE R SEASONING IDEAS STEAMING TIME

TYPE OF MEAT

BEEF

Top or bottom round 8 –10 hours 4–5 hours

Eye of the round 6–8 hours 3–4 hours

Chuck 8–10 hours 4–5 hours

Pot roast or brisket 7–9 hours

Short ribs 7–9 hours

Frozen meatballs (precooked) 6–8 hours 3–4 hours

PORK

Baby back or country ribs 7–9 ho ur s

Pork tenderloin 6–7 hour s 3–4 hours

Pork loin or rib roast 7–9 hours

Pork butt or shoulder 10–12 hours 5–6 hours

Ham, bone in (uncooked) 7–9 h ou rs

Ham (fully cooked) 5–7 h ours

PO U LT RY

Boneless, skinless breast 6–7 h o urs 3–4 hours

Boneless, skinless thighs

Bone-in breast

Bone-in thighs 7–9 hours

Whole chicken 7–9 ho urs

Chicken wings 6 –7 ho u r s 3–4 hours

Turkey breast or thighs 7–9 hours

FISH

1–inch ﬁllets N/A 30–45 minutes

OTHER

Stew meat

(beef, lamb, veal, rabbit)

COOK TIM E LOW

6–7

/2 hours 3–4 1/2 hours

6–7

/2 hours 3–4 1/2 hours

7–9 hours 3–4 hours

COOK TIM E HIGH

/2–4 1/2 hours

/2–3 1/2 hours

/2–4 1/2 hours

105 Questions? 1-877-64 6-5 288 | ninjakitchen.com104 REFERENCE CHARTS

INDEX

AUTO-IQ RECIPES

American Chop Suey 62

Arroz Con Pollo 72

Asian Meatballs with Broccoli 34

Asian Pot Sticker Soup 55

Baked Eggs with Breakfast Hash 60

Baked Vegetable Polenta 52

Banana Nut Steel-Cut Oatmeal 33

BBQ Chicken Dinner 40

Beef Barley Strogano 63

Beef Fajita Rice Bowl 61

Butternut Hash & Eggs 60

Cashew-Crusted Flounder 82

Cheese Tortellini with Pesto 51

Cheeseburger Pasta 64

Chicken Corn Casserole 42

Chicken Curry 45

Chicken Gyro with Quinoa 75

Chicken Pho 71

Chicken Spinach Artichoke Casserole 39

Chicken Spinach Noodle Bake 39

Chicken Tikka Masala 42

Chicken with Mushroom Marsala Couscous 75

Chicken with Mustard Cream Sauce 76

Chickpea Curry 53

Cinnamon Roll Breakfast Casserole 33

Coconut Chicken Curry Stew 40

Cod with Broccoli Rabe & Quinoa 81

Creamy French Onion Chicken & Rice 73

Cuban-Style Black Beans 57

Franks & Beans 36

Freeform Beef & Artichoke Lasagna 64

Ginger Shrimp & Green Beans 48

Green Chile Chicken Enchiladas 41

Green Chili & Chorizo Grits 35

Ham with Pineapple Rice 68

Herb Frittata 30

Jambalaya 69

Lobster Ravioli in Vodka Sauce 49

Meat Ravioli with Marinara 35

Mediterranean Chicken Tenders 72

Mexican Bean Casserole 52

Moroccan Chickpea Stew 83

Mushroom Pork Chops 69

New England Clam Chowder 82

Old-Fashioned Oats 12

Orecchiette with Broccoli Rabe & Sausage 67

Peanut Chicken with Cauliﬂower Rice 71

Pepperoni Pizza Mac & Cheese 37

Pierogi with Horseradish Sauce 57

Pinto Bean & Vegetable Enchilada Casserole 56

Poached Eggs 20

Poached Fish 22

Poached Fruit 24

Poached Shrimp 21

Pork Chops with Apples & Rice 65

Quick Beef Chili 34

Quick Chicken Cassoulet 77

Quinoa 16

Ravioli with Mushroom Sauce 83

Red Pepper & Potato Frittata 31

Red Wine Chicken (Coq au Vin) 76

Rolled Oats with Peaches, Honey & Walnuts 31

Salmon & Broccoli Slaw 48

Sausage & Peppers Rice Bowl 68

Sausage with Butter Beans 67

Shrimp & Bok Choy with Rice 81

Southwest Chicken Burrito Bowl 74

Spiced Ground Beef with Polenta 37

Steel-Cut Oats 14

Stocks 26

Sweet & Spicy Beef with Edamame 63

Sweet Chili Chicken 47

Thai Coconut Stew 45

Thai Mussels 50

Tofu Lentil Stew 56

Tortellini with Sausage Alfredo 65

Turkey & Mushroom Kasha 78

Turkey Lasagna 44

Turkey Minestrone Soup 79

Vegetable Pad Thai 55

Vegetarian Tortilla Soup 54

White Wine Mussels 50

107 Questions? 1-877- 646 -52 88 | ninjakitchen.com106 INDEX

INDEX

MANUAL RECIPES

Asparagus with Lemon Aioli 92

Banana Lime Coconut Bread 89

Butternut Squash Risotto with Bacon & Sage 99

Cantonese Steamed Chicken 90

Chicken Satay 86

Cod with Orange Glaze & Snap Peas 88

Corn on the Cob 93

Eggs Benedict 98

Garlic Lemon Steamed Clams 91

Hard-Boiled Eggs 101

Hearty Beef Stew 97

Hearty Skillet Lasagna 87

Korean Chicken Wings 95

Mini Cheesecakes 100

Mussels Fra Diavolo 91

Pork Chops Provençal 97

Prime Rib Au Jus 88

Pulled Pork & Apple Cider Sliders 96

Savory Pot Roast 94

Soft-Boiled Eggs 101

109 Questions? 1-877-64 6-5288 | ninjakitchen.com108 INDEX

9 781532 342448

9 0 0 0 0

ISBN 978-1-5323-4244-8

Ninja CS960, CS960A Recipe Book

Specifications and Main Features

Frequently Asked Questions

User Manual