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Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
INSTANT COOKER
QUICK
START
GUIDE
+ 10 IRRESISTIBLE RECIPES
+ COOKING CHARTS
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ninjakitchen.com
32 NINJA® INSTANT COOKER
Adjust tem p
as needed
No need to
adjust ti me.
Press
START/STOP
to begin.
cooking pot
USING YOUR NINJA®
INSTANT COOKER FUNCTIONS
FUNCTION
ACCESSORY
REQUIRED
TEMP TIME
NINJA® INSTANT COOKER 101:
SIMPLE PULLED PORK
Add pork, spices, and vinegar to
the pot. Assemble pressure lid,
making sure the pressure release
valve is in the SEAL position.
Select PRESSURE and set to
HIGH. Set time to 35 minutes.
Select START/STOP to begin.
When pressure cooking is
complete, quick release the
pressure by turning the pressure
release valve to VENT position.
Carefully remove lid when unit
has finished releasing pressure.
PREP: 10 MINU TES | COOK : 45 MINU TES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK
INGREDIENTS
2 1/2–3 pounds uncooked boneless pork
shoulder, cut in 1-inch cubes
2 tablespoons barbecue seasoning
1 tablespoon garlic powder
2 teaspoons kosher salt
1 cup apple cider vinegar
1 can (6 ounces) tomato paste
FOR SERVING
Potato rolls
Coleslaw
Dinner in a flash.
When your family is starving and you’re starved for time, the Ninja Instant Cooker’s
pressure cooking ability helps you prepare fast, flavorful meals in time for dinner.
The unit uses pressurized steam to infuse moisture and flavor into your ingredients,
cooking them from the inside out.
SEAR/SAUTÉ
PRESSURE
SLOW COOK
STEAM
No need to
adjust temp
steam rack
Set time, i n minutes,
and pres s START/STOP
Set time, i n minutes,
and pres s START/STOP
Select SEAR/SAUTÉ and set
to MEDIUM-HIGH. Select
START/STOP to begin.
Add tomato paste and stir to incorporate. Allow pork to simmer for
10 minutes, or until the liquid has reduced by half, as shown above,
stirring occasionally with a wooden spoon or silicone tongs to shred
the pork. Serve pulled pork on potato rolls topped with coleslaw.
cooking pot
cooking pot
cooking pot
Adjust tem p
as needed
Adjust tem p
as needed
BUILDING
PRESSURE/TEMP
PRESSURE
RELEASE
Turn valve to VENT
for quick r elease
Keep in VEN T
position a t all times
Keep in VEN T
position a t all times
Keep in VEN T
position a t all times
Set time, i n minutes,
and pres s START/STOP
KEY TIP S =
The unit’s handle can
be used to hol d the lid.
When cook ing is comp lete, the KEEP WARM light
will illuminate and un it will begin counting up
(when using Pressure, Slow Cook, o r Steam).
Wait for unit to
build pressure
before tim er
counts do wn
Wait for unit
to preheat
before tim er
counts do wn
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NINJA® INSTANT COOKER ninjakitchen.com
54
INGREDIENTS
3 Russet potatoes, peeled,
each cut in 6 pieces
1 cup water
1
/2 stick (1/4 cup) butter, melted
1 cup heavy cream
1
/2 cup shredded cheddar cheese
1 tablespoon kosher salt
1
/2 teaspoon ground
black pepper
DIRECTIONS
1 Place potatoes and water into the pot. Assemble
pressure lid, making sure the pressure release
valve is in the SEAL position.
2 Select PRESSURE and set to HIGH. Set time to
7 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, quick release
the pressure by turning the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
4 With a wooden spoon, mash potatoes with
butter, heavy cream, cheese, salt, and pepper
until desired consistency is reached.
CHEESY MASHED
POTATOES
PREP: 10 MINUTES | COOK : 7 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK
BASICS
INGREDIENTS
4 cloves garlic, peeled
1 can (6 ounces) chipotle
peppers in adobo sauce
1 small onion, peeled,
cut in quarters
1 can (14 ounces) diced tomatoes
2 pounds uncooked boneless
skinless chicken breasts
1 cup chicken or vegetable stock
1 tablespoon kosher salt
1 teaspoon ground black pepper
1
/4 cup fresh cilantro or
parsley, chopped
12 corn or flour tortillas
(6 inches each)
TOPPINGS
Fresh cilantro, chopped
Avocado, sliced
Jalapeño peppers, sliced
Red onion, thinly sliced
Sour cream
DIRECTIONS
1 Place garlic, chipotle peppers in adobo sauce,
onion, and tomatoes into a blender and puree
until smooth.
2 Place the chicken, stock, pureed vegetables, salt,
and pepper into the pot; stir to incorporate.
3 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
4 Select PRESSURE and set to HIGH. Set time to
25 minutes. Select START/STOP to begin.
5 When pressure cooking is complete, quick release
the pressure by turning the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 Select SEAR/SAUTÉ and set to MEDIUM-HIGH.
Select START/STOP to begin. Allow liquid to
simmer for 10 minutes, or until reduced. Use
silicone-tipped tongs or a wooden spoon to
shred the chicken in the pot.
7 Once the liquid has reduced, stir in the chopped
parsley or cilantro.
8 Assemble tacos in tortillas with desired toppings
and serve.
CHICKEN
TACOS
PREP: 15 MINUTES | COOK : 35 MINUTES | MAKES: 1 2 TA CO S
APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK
BASICS
TIP: Cut back the heat by only using half of the
can of chipotle peppers in adobo sauce.
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NINJA® INSTANT COOKER ninjakitchen.com
76
INGREDIENTS
2 cups plain steel cut oats
6 cups water
3 apples, cored, cut in quarters ,
sliced in 1/2-inch pieces
1
/2 cup raisins
1 teaspoon ground cinnamon
1
/3 cup brown sugar
2 tablespoons maple syrup
1 tablespoon butter
DIRECTIONS
1 Place oats, water, apples, raisins , and cinnamon
into the pot. Assemble pressure lid, making sure
the pressure release valve is in the SEAL position.
2 Select PRESSURE and set to HIGH. Set time to
10 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, natural
release pressure for 10 minutes, then quick
release any remaining pressure by turning the
pressure release valve to the VENT position.
Carefully remove lid when unit has finished
releasing pressure.
4 Select SEAR/SAUTÉ and set to MEDIUM-HIGH.
Select START/STOP to begin.
5 Add sugar, maple syrup, and butter to pot. Stir
for 3 to 4 minutes, or until desired consistency
is reached. Serve immediately.
MAPLE-BROWN SUGAR
OATMEAL WITH APPLES
& RAISINS
PREP: 5 MINUTES | COOK: 14 MINUTES | MAKES: 8 SERVINGS
APPROX. PRESSURE BUILD: 12 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
BREAKFAST
INGREDIENTS
1 pound uncooked ground turkey
1 onion, peeled, diced
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 can (4 ounces) green chiles
2 cups chicken stock
1 bell pepper, diced,
seeds removed
2 cans (15 ounces each) white
cannellini or great northern
beans, undrained
1 jalapeño pepper, diced,
seeds removed
1 cup shredded Monterey jack
or pepper jack cheese
TOPPINGS
Pepper jack cheese
Avocado, diced
Fresh cilantro, chopped
Jalapeño peppers, sliced
Sour cream
Corn chips
DIRECTIONS
1 Add the turkey, onion, spices, green chiles,
and chicken stock to the pot. Using a wooden
spoon, break up the turkey.
2 Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
3 Select PRESSURE and set to HIGH. Set time to
10 minutes. Select START/STOP to begin.
4 When pressure cooking is complete, quick release
the pressure by turning the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
5 Select SEAR/SAUTÉ and set to HIGH . Select
START/STOP to begin.
6 Add bell pepper, beans, and jalapeño pepper.
Bring to a boil, then cook for 1 0 minutes,
stirring occasionally, until peppers are softened
and the chili has thickened. Add shredded
cheese and stir to incorporate.
7 When cooking is complete, garnish with desired
toppings and serve.
WHITE BEAN
TURKEY CHILI
PREP: 10 MINUTES | COOK : 25 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK
M A I N S &
SIDES
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NINJA® INSTANT COOKER ninjakitchen.com
98
M A I N S &
SIDES
INGREDIENTS
1 tablespoon canola oil
1 pound uncooked boneless
skinless chicken breasts,
cut in 1-inch cubes
2 teaspoons kosher salt
1 small white onion, peeled,
cut in quarters
1 small jalapeño pepper,
cut in quarters, seeds removed
1 green apple, peeled, cored,
cut in quarters
1 cup chicken stock
1 tablespoon curry powder
1 teaspoon ground coriander
1
/2 teaspoon ground cinnamon
1 can (14 ounces) coconut milk
1 cup green or brown lentils
FOR SERVING
Fresh cilantro, chopped
Naan bread
Basmati rice
DIRECTIONS
1 Select SEAR/SAUTÉ and set to HIGH . Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 After 5 minutes, add oil, chicken, and salt.
Sauté for 10 minutes, stirring occasionally,
until chicken is no longer pink.
3 While chicken is cooking, place the onion ,
jalapeño pepper, apple, and chicken stock into
a blender. Blend until smooth; set aside.
4 Add curry powder, coriander, and cinnamon
to the pot. Stir to coat. Cook for 1 to 2 minutes,
or until the spices are fragrant. Then add
coconut milk, jalapeño-apple puree, and
lentils to the pot.
5 Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
6 Select PRESSURE and set to HIGH. Set time
to 5 minutes. Select START/STOP to begin.
7 When pressure cooking is complete, allow
pressure to natural release for 10 minutes. After
10 minutes, quick release remaining pressure by
turning the pressure release valve to the VENT
position. C arefully remove lid when unit has
finished releasing pressure.
8 Stir to combine. Top with cilantro and ser ve
with naan bread and basmati rice.
CURRY CHICKEN
& LENTIL STEW
PREP: 10 MINUTES | COOK : 17 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
INGREDIENTS
2 tablespoons extra virgin
olive oil
1 medium yellow onion,
peeled, chopped
2 stalks celery, chopped
4 cloves garlic, peeled,
thinly sliced
Pinch crushed red pepper
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 medium carrots,
peeled, chopped
2 Yukon Gold potatoes,
peeled, diced
1 can (14.5 ounces)
diced tomatoes
1
/2 teaspoon dried oregano
1
/2 teaspoon dried thyme
2 bay leaves
4 cups vegetable or
chicken broth
2 cups water
1 can (15 ounces) red kidney
beans, rinsed, drained
2 cups baby spinach or arugula
2 teaspoons lemon juice
Freshly grated Parmesan cheese,
for garnish
DIRECTIONS
1 Select SEAR/SAUTÉ and set to HIGH. Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 After 5 minutes, add oil, onion, celery, garlic,
crushed red pepper, salt, and pepper to the pot.
Sauté for 5 minutes, stirring occasionally, until the
onion and celery are softened and translucent.
3 Add remaining ingredients, except Parmesan, to
the pot. Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
4 Select PRESSURE and set to HIGH. Set time
to 1 minute. Press START/STOP to begin.
5 When pressure cooking is complete, quick release
the pressure by turning the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 When cooking is complete, top with Parmesan
cheese and serve.
MINESTRONE
SOUP
PREP: 15 MINUTES | COOK : 6 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 12 MINUTES | PRESSURE RELEASE: QUICK
M A I N S &
SIDES
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NINJA® INSTANT COOKER ninjakitchen.com
1110
M A I N S &
SIDES
INGREDIENTS
2 pounds red potatoes, skin on,
scrubbed, cut in 1-inch pieces
1
/2 cup water
5 strips uncooked bacon,
cut in 1/2-inch pieces
1 small onion, peeled, diced
1
/4 cup apple cider vinegar
2 stalks celery, minced
1 cup sauerkraut, liquid drained
1 tablespoon whole grain
mustard (or 2 tablespoons
spicy brown mustard)
2 teaspoons kosher salt
1 teaspoon sugar
1
/4 teaspoon paprika
1
/2 teaspoon dry mustard
1
/2 cup fresh scallions, thinly
sliced, plus more for garnish
DIRECTIONS
1 Place potatoes and water into the pot. Assemble
pressure lid, making sure the pressure release
valve is in the SEAL position.
2 Select PRESSURE and set to HIGH. Set time to
1 minute. Press START/STOP to begin.
3 When pressure cooking is complete, quick release
the pressure by turning the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
4 Drain potatoes in a strainer.
5 Select SEAR/SAUTÉ and set to HIGH. Select
START/STOP to begin.
6 Add bacon and cook for 5 minutes, or until crisp.
Using a slotted spoon, transfer bacon to a paper
towel lined plate.
7 Add onion to pot and sauté for 5 minutes, until
softened and translucent. Add vinegar and cook
until almost all liquid has evaporated.
8 Once the liquid has reduced, press START/STOP
to turn o SEAR/SAUTÉ. Then add the potatoes,
celery, sauerkraut, mustard, seasonings, bacon,
and 1/2 cup scallions; stir to incorporate.
9 Garnish with additional scallions and
serve warm.
LOADED
POTATO SALAD
PREP: 15 MINUTES | COOK : 12 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK
INGREDIENTS
5 strips uncooked bacon,
cut in 1/4-inch pieces
1 small onion, peeled, diced
4 teaspoons kosher salt, divided
2 cloves garlic, minced
5 1/2 cups chicken or
vegetable stock
2 cups Arborio rice
2 egg yolks
2 tablespoons butter
1 1/2 cups grated Parmesan
cheese, plus more for garnish
2 teaspoons ground black
pepper, divided
1 cup frozen peas
DIRECTIONS
1 Select SEAR/SAUTÉ and set to HIGH. Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 After 5 minutes, add bacon. Cook, stirring
occasionally, for 5 minutes, or until it begins
to crisp.
3 Add onion and 2 teaspoons kosher salt. Cook until
soft and translucent, stirring occasionally. Add
garlic and cook for 1 minute.
4 Add stock and rice to the pot; stir to incorporate.
Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
5 Select PRESSURE and set to HIGH. Set time to
7 minutes. Press START/START to begin.
6 When pressure cooking is complete, allow
pressure to natural release for 10 minutes. After
10 minutes, quick release remaining pressure by
turning the pressure release valve to the VENT
position. Carefully remove lid when unit has
finished releasing pressure.
7 Stir vigorously for about 1 minute, until rice
begins to thicken.
8 Add egg yolks, butter, cheese, and 1 teaspoon
pepper to the pot. Stir to incorporate, then
add peas. Stir and season with remaining salt
and pepper.
9 Top with additional Parmesan and serve.
RISOTTO
CARBONARA
PREP: 10 MINUTES | COOK : 20 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
M A I N S &
SIDES
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NINJA® INSTANT COOKER
12
INGREDIENTS
2 packages (8 ounces each)
each cream cheese, room
temperature
2
/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup water
2 tablespoons butter, melted
1
/2 package (8 ounces)
peanut butter sandwich
cookies or chocolate cream
sandwich cookies
Chocolate, caramel, or
strawberry syrup, to taste
DIRECTIONS
1 In a large mixing bowl or in the bowl of a stand
mixer, mix the cream cheese and sugar on low.
Once incorporated, add eggs and vanilla and
mix on low until combined.
2 Grease a 7-inch springform pan and pour in the
cake batter. Cover pan tightly with aluminum foil.
3 Pour water into the pot. Place pan on steam
rack. Place rack with pan in pot.
4 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
5 Select PRESSURE and set to LOW. Set time to
35 minutes. Select START/STOP to begin.
6 When pressure cooking is complete, allow
pressure to natural release for 15 minutes. After
15 minutes, quick release remaining pressure by
turning the pressure release valve to the VENT
position. Carefully remove lid when unit has
finished releasing pressure.
7 Remove the aluminum foil and allow cheesecake
to cool at room temperature for 30 minutes
before placing in the refrigerator for 2 hours.
8 Make the top crust by pulsing the melted
butter and cookies in a food processor. Once
cheesecake has cooled, cover the top with
cookie crumbs and lightly pack with a rubber
spatula. Drizzle with syrup and return to the
refrigerator for 30 minutes to set the crust.
9 Once crust has set, remove cheesecake from
the pan and serve.
UPSIDE-DOWN
CHEESECAKE
PREP: 15 MINUTES | RES T: 30 MI NUTES | CH ILL: 2 1/2 HOURS
COOK: 35 M INUTE S | MAKES: 1 (7-INCH) CHEESECAKE
APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: NATURAL 15 MINUTES
M A I N S &
SIDES
COOKING CHARTS
For more inspiring recipes and cooking charts,
visit ninjakitchen.com.
Page 8
NINJA® INSTANT COOKER ninjakitchen.com
1514
INGREDIENT WEIGHT
PREPARATION
WATE R PRESSURE TIME* RELEASE
PO ULTRY
Chicken breasts
2 lbs Bone in 1 cup High 15 mins Quick
6 small or 4 la rge (about 2 lbs) Boneless 1 cup High 8–10 mi ns Quick
Chicken breasts (Frozen) 4 large (2lbs) Boneless 1 cup High 25 mins Quick
Chicken thighs
8 thighs (4 lbs) Bone in/ski n on 1 cup High 20 mins Quick
8 thighs (2 lbs) Boneless 1 cup High 20 mins Quick
GROUND MEAT
Ground beef, pork, o r turkey 1 lb Ground (not in p atties)
1
/2 cup High 5 mins Quick
Ground beef, pork, o r turkey
(Frozen)
1-2 lb s
Frozen, ground
(not in patties)
1
/2 cup High 20-25 mins Quick
RIBS
Pork baby ba ck 2
1
/2–3 1/2 lbs Cut in thirds 1 cup High 20 mins Quick
ROAST S
Beef brisket 3–4 lbs Whole 1 cup High 1
1
/2 hrs Quick
Bonele ss beef
chuck-eye roast
3–4 lbs Whole 1 cu p High 1
1
/2 hrs Quick
Bonele ss pork butt 4 lbs Whole 1 cup High 1
1
/2 hrs Quick
Pork tenderloin 2 tenderl oins (1 –1
1
/2 lbs each) Whole 1 cup High 3–4 mins Quick
ST EW ME AT
Bonele ss beef short ribs 6 ribs (3 lbs) Whole 1 cup High 25 mins Quick
Bonele ss leg of lam b 3 lbs Cut in 1-in ch pieces 1 cup High 30 mins Quick
Bonele ss pork butt 3 lbs Cut in 1-in ch pieces 1 cup High 30 mins Quick
Chuck roast, for stew 2 lbs Cut in 1-in ch pieces 1 cup High 25 mins Quick
HARD-BOILED EGGS
Eggs† 6 eg gs None
1
/2 cup High 4 m ins Quick
Pressure Cooking Chart
*Time do es not include tim e to build pressure .
TIP: Use hot water for pressure cooking to decrease time to build pressure.
†Remove im mediately when co mplete and place in i ce bath.
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NINJA® INSTANT COOKER ninjakitchen.com
1716
INGREDIENT AMOUNT
DIRECTIONS
WATE R ACCESS ORY PRESSURE COOK TIME RELEA SE
VEGETABLES
Beets 8 small or 4 la rge
Rinsed wel l, tops & end s trimmed ;
cool & peel a fter cooking
1
/2 cup N/A High 15–20 mins Quick
Broccoli 1 head or 4 cups C ut in florets, stem rem oved
1
/2 cup Steam Rack Low 1 min Quick
Brussels sprouts 1 lb Cut in half
1
/2 cup Steam Rack Low 1 min Quick
Butternut squash
(cubed for side d ish or sala d)
20 oz
Peeled , cut in 1-inch pieces ,
seeds removed
1
/2 cup N/A Low 2 mins Quick
Buttern ut squash (fo r mashed ,
puree, or soup)
20 oz
Peeled , cut in 1-inch pieces ,
seeds removed
1
/2 cup Steam Rack High 5 mins Quick
Cabbage (braised) 1 head Cut in half, th en cut in
1
/2-inch strips
1
/2 cup N/A Low 3 mins Quick
Ca bb age (c ri sp) 1 head Cut in h alf, then cut i n
1
/2-inch strips
1
/2 cup Steam Rack Low 2 mins Quick
Carrots 1 lb Peeled, cut i n
1
/2-inch pieces
1
/2 cup N/A High 2–3 mins Quick
Cauliflower 1 head Cut in floret s, stem removed
1
/2 cup N/A Low 1 min Quick
Collard greens 2 bunches or 1 bag (16 oz) Stems removed, leaves chopped
1
/2 cup N/A Low 6 mins Quick
Green Be ans 1 bag (1 2 oz) Whole
1
/2 cup Steam Rack Low 0 min* Quick
Kale leaves/greens 2 bunches or 1 bag (16 oz) Stems removed, leaves chopped
1
/2 cup N/A Low 3 mins Quick
Potatoes , red
(for mashed)
2 lbs
Scrubbed, lef t whole
(large pot atoes cut in h alf)
1
/2 cup N/A High 15–20 mins Quick
Potatoes , red
(cubed for side d ish or sala d)
2 lbs S crubbe d, cut in 1- inch cube s
1
/2 cup N/A High 1–2 mi ns Quick
Potatoes, Russet or Yukon
(cubed for side d ish or sala d)
2 lbs P eeled, cut in 1-in ch cubes
1
/2 cup N/A High 1–2 mi ns Quick
Potatoes, Russet or Yukon
(for mashed)
2 lbs P eeled, cut in 1-in ch thick slices
1
/2 cup N/A High 6 mins Quick
Potatoes , sweet
(cubed for side d ish or sala d)
1 lb Pe eled, cut in 1-inc h cubes
1
/2 cup N/A High 1–2 mi ns Quick
Potatoes , sweet
(for mashed)
1 lb Pe eled, cut in 1-inc h thick slices
1
/2 cup N/A High 6 mins Quick
Pressure Cooking Chart, continued
*The tim e the unit takes to pres surize is long enoug h to cook this food.
TIP: Release pressure immediately when cook time is complete to avoid
overcooking vegetables.
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NINJA® INSTANT COOKER ninjakitchen.com
1918
Pressure Cooking Chart, continued
INGREDIENTS
AMOUNT
WATE R PRESSURE COOK TIME RELEASE
GRAINS
For best res ults, rinse rice in a fin e mesh stra iner und er cold water b efore cook ing.
Arborio rice* 1 cup 3 cups High 7 mins Natural ( 10 mins) then Q uick
Basmati ri ce 1 cup 1 cup High 2 mins Natural (10 min s) then Quick
Brown rice, s hort/medium or lo ng grain 1 cup 1
1
/4 cups High 15 mins Natural (10 mins) then Qui ck
Coarse grits/polenta* 1 cup 3
1
/2 cups High 4 mins Natural (1 0 mins) then Quick
Farro 1 cup 2 cups High 10 mins Natural (1 0 mins) then Quick
Jasmine rice 1 cu p 1 cup High 2–3 mins N atural ( 10 mins) then Q uick
Kamut 1 cup 2 cups High 30 mins Natural ( 10 mins) then Q uick
Millet 1 cup 2 cups High 6 mins Natural (1 0 mins) then Qu ick
Pearl barley 1 cup 2 cups High 22 mins N atural ( 10 mins) then Q uick
Quinoa 1 cup 1
1
/2 cups High 2 mi ns Natural (1 0 mins) then Qu ick
Quinoa, red 1 cu p 1
1
/2 cups High 2 mi ns Natural (1 0 mins) then Qu ick
Spelt 1 cup 2
1
/2 cups High 25 mins Natu ral (10 m ins) then Quic k
Steel-cut oats* 1 cup 3 cups High 11 mins Natu ral (10 mins) then Quick
Sushi rice 1 cup 1
1
/2 cups High 3 mi ns Natural (10 mins) then Qui ck
Texmati® rice, brown** 1 cup 1
1
/4 cups High 5 mins Natura l (10 min s) then Quick
Texmati® rice, light brown** 1 cup 1
1
/4 cups High 2 mins Natural (10 mi ns) then Quick
Texmati® rice, wh ite** 1 cup 1 cup High 2 m ins Natural ( 10 mins) then Q uick
Wheat berries 1 cup 3 cu ps High 15 mins Natur al (10 mins) then Quick
White rice, l ong grain 1 cup 1 cup High 2 m ins Natural ( 10 mins) then Q uick
White rice, m edium gra in 1 cup 1 cup High 3 mins Natural ( 10 mins) then Quick
Wild rice 1 cup 1 cup High 22 mins Natural ( 10 mins) the n Quick
*After relea sing pressure, s tir for 30 seconds to 1 mi nute, then let sit for 5 m inutes.
** TEXMATI is a regi stered trademar k of Riviana Foods , Inc. Use of the TEX MATI trademark doe s not imply any alia tion with
or endor sement by Riviana F oods, Inc.
TIP: Cook in a single layer whenever possible to ensure even cooking.
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NINJA® INSTANT COOKER ninjakitchen.com
2120
INGREDIENTS
AMOUNT
WATE R PRESSURE COOK TIME RE LEASE
LEGUMES
All beans , except lentils, shou ld be soake d 8–24 hours before cooki ng.
Black beans 1 lb , soaked 8–24 hrs 6 cu ps Low 5 mins Natural (10 m ins) then Quic k
Black-eyed peas 1 lb, soaked 8–24 hrs 6 cups Low 5 m ins Natural ( 10 mins) then Q uick
Cannellini beans 1 lb, soaked 8 –24 hrs 6 c ups Low 3 mins Natural (1 0 mins) then Qui ck
Cranberry beans 1 lb, soaked 8 –24 hrs 6 c ups Low 3 min s Natural (1 0 mins) then Qui ck
Garbanzo beans (chickpeas) 1 lb, soa ked 8–24 hrs 6 cups Low 3 m ins Natural ( 10 mins) then Q uick
Great nor thern be an 1 lb, soaked 8 –24 hrs 6 c ups Low 1 min s Natural ( 10 mins) then Q uick
Lentils (green or brown) 1 c up dry 2 cups Low 5 mins Natural ( 10 mins) then Quick
Lima beans 1 lb , soaked 8–24 hr s 6 cups Low 1 mins Natural (1 0 mins) then Quick
Navy beans 1 lb, soake d 8–24 hrs 6 cups Low 3 mi ns Natural (1 0 mins) then Quick
Pinto bea ns 1 l b, soaked 8 –24 hrs 6 cu ps Low 3 mins Natu ral (10 m ins) then Quic k
Red kidney b eans 1 lb, soa ked 8–24 hrs 6 cups Low 3 m ins Natural ( 10 mins) then Q uick
Pressure Cooking Chart, continued
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NINJA® INSTANT COOKER ninjakitchen.com
2322
Steam Chart
INGREDIENT AMOUNT
PREPARATION
LIQUID COO K TIME
VEGETABLES
Asparagus 1 bunch Whole spears 2 cups 7–15 mi ns
Broccoli 1 crown or 1 bag ( 12 oz) florets Cu t in 1–2-inch fl orets 2 cu ps 5–9 mins
Brussels sprouts 1 lb Whole, trimmed 2 cups 8–17 mins
Butternut squash 24 oz Peeled , cut in 1-inch cubes 2 cups 10–17 min s
Cabbage 1 head Cut in half, sl iced in
1
/2-inch s trips, co re removed 2 cups 6–12 mins
Carrots 1 lb Peele d, cut in 1- inch pieces 2 cups 7–12 mins
Cauliflower 1 head Cut in 1–2-inch flo rets 2 cups 5–12 mins
Corn on the co b 4 ears Whole, husks removed 2 cups 4 –9 mins
Green be ans 1 bag (12 oz) Whole 2 cups 6–12 mins
Kale 1 bag (16 oz) Trimmed 2 cups 5–10 mins
Potatoes 1 lb Pe eled, c ut in 1-inc h pieces 2 cu ps 12–17 mins
Potatoes, sweet 1 lb Cut in
1
/2-inch cubes 2 cups 8–14 mins
Spinach 1 bag (16 oz) Whole leaves 2 cups 3–7 mi ns
Sugar snap peas 1 lb Whole pods, trim med 2 cups 5 –8 mins
Summer Squash 1 lb Cut in 1 -inch sli ces 2 cups 5–10 mins
Zucchini 1 lb Cut in 1-inch slices 2 cups 5–10 mins
EGGS
Poached eggs 4 In ramekins or silico ne cups 1 cup 3–6 m ins
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