Ninja PC100, Instant Cooker Quick Start Manual

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

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

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.

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