Ninja Foodi - Pressure Cook Whole Chicken

https://www.jocooks.com/recipes/pressure-cooker-whole-chicken/

Make the compound butter: Mix the butter, garlic, herbs, lemon zest, salt, and pepper together in a bowl.

Season the chicken: Carefully create pockets between the chicken’s skin and meat with your hands. Spread the prepared butter under the skin. Make sure to get both breasts and legs. Use butchers twine to to tie the ends of the legs together.

Pressure cook the chicken: Pour the broth into the pressure cooker pot. Place the chicken on your pressure cooker’s wire rack inside the pot. Melt the remaining compound butter and brush half of it over the chicken. Cook on the pressure setting for 15 minutes. When the time is up, let the pressure release naturally for 5 minutes and then quick release the rest.

Air fry the chicken: Using the air crisp function, set the temperature to 400F. Brush the chicken with the remaining butter. Cook for 10-15 minutes, or until browned.

Lamb Curry

To Marinate:
Lamb-1kg
Yogurt-3/4cup
Salt-pinch
Turmeric - 1/2 tsp

Oil-1/4cup
Cinnamon - 1 inch
Cardamon-3
Clove-6
Onion - 2 sliced thinly
Tomato - 1/2 chopped finely
Green chilli - 3 silted
Ginger garlic paste - 1 tbsp
Coriander powder - 1/2 tbsp
Chilli powder - 1 tsps
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander leaves - to garnish 15 . Salt - as needed
Nutmeg powder - pinch

Cooking Instructions Step 1
Marinate the lamb pieces in yogurt and pinch of salt for about 1/2 an hour to 1 hour in fridge.

Step 2
Heat oil in kadai add cinnamon, cardamon, clove. Now add sliced onion and green chillis. Saute till the onion turns transparent.

Step 3
Now add ginger garlic paste, turmeric powder. Saute until the raw smell goes off. Add tomatoes and saute for a bit. Now add the marinated lamb with yogurt to this. Cook the lamb in its own yogurt water on medium heat till the oil separates from the sides

Step 4
Add coriander powder, chilli powder and cumin powder. Saute for a minute.
 
Step 5
Add 2 cups of water, salt. Cover and cook the lamb pieces till soft and juicy in slow fire. This dish you have to slow cook the lamb to get perfect juicy consistency.

Step 6
Open the lid add garam masala and cook for another 2 minutes. Adjust the salt level. Garnish with nutmeg powder and coriander leaves. Switch off the flame.

Ninja Foodi roast chicken

 https://katykicker.com/ninja-foodi-roast-chicken/

How to roast a whole chicken in the Ninja Foodi

Prep Time 5 minutes

Cook Time 55 minutes

Ingredients

• 1 whole chicken Mine was 1.5kg but whatever size you get just make sure it will fit into your Ninja Foodi
• 15 ml olive oil
• 4 cloves of garlic
• 1 teaspoon each of sage thyme, paprika
• 1/2 teaspoon of salt and pepper

Instructions

1. Mince your garlic cloves lightly using a knife.

2. Mix together the sage, thyme, paprika, minced garlic, salt and pepper with the oil.

3. Use 2/3 of this oil mix to dress the chicken all over.
4. Reserve 1/3 of the oil mix to use later on in the cooking process.
5. If you’ve got an *air fryer sling then use it for this recipe for convenience. The sling has to be one of my favourite Ninja Foodi accessories and I use it at least weekly.
6. Place your chicken in the air fryer basket. I like to go for breast side down.
7. Use the roast mode to cook at 180C (355F approx) for 35-40 minutes.
8. Turn the chicken over, baste it with the remaining oil mix and then leave it turned over.
9. Pop this back in, breast side up, and use the air fryer mode at 180C (355F approx) for 15-20 minutes.
10. Check that the chicken is not burning close to the end of the cooking time and use a meat thermometer to check the safe internal temperature has been reached also.

Pressure Cooked Beef Stew in the Ninja Foodi

Prep Time 10 minutes mins
Cook Time 32 minutes mins
Time to Pressure 20 minutes mins
Total Time 1 hour hr 2 minutes mins

2 Tbsp olive oil
60 grams flour
1½ tsp sea salt
1 tsp thyme dried leaves
1 tsp pepper
900 grams chuck roast
2 onions large, divided or 3 smaller sweet onions
240 grams red wine dry
600 grams beef stock divided
2 Tbsp Worcestershire sauce
6 cloves garlic smashed
400 grams carrots
400 grams potatoes Yukon gold
6 ounces mushrooms

Combine the flour, salt, thyme, and pepper into a medium size container or bag. Cut up the beef into 1-1½" cubes and toss the beef cubes in the flour mixture. Reserve the remaining flour.

Add the olive oil to the inner pot of the Ninja Foodi and turn the sear/saute on high. When the oil is very hot, add the floured and unfloured beef cubes and brown them on all sides. This takes about 10 minutes or so.

Mince the garlic and cut one onion into large chunks and add them to the pot.

Deglaze the pot with the wine and scrape the bottom with a non-stick-safe utensil to remove the browned bits (fond) from the bottom of the pot. The wine will thicken.

Add in 2 cups of the beef broth (reserve ½ cup for later) and the Worcestershire sauce to the inner pot. Stir well. Put the pressure lid on and turn the black valve to seal. Pressure cook on high for 20 minutes. When the time is up, immediately release the pressure.

While the beef is pressure cooking, cut up the carrots into ½" slices, quarter the mushrooms, and cut the potatoes and onions into 1" pieces.

When the pressure has been released, add in the vegetables. Place the pressure lid on and turn the valve to seal. Pressure cook on high for 2 minutes. When done, immediately release the pressure.

*** follow this order exactly and use a canning jar with a metal lid, you must cool down the hot liquid BEFORE adding the flour*** Remove about 1 -1½ cups of the broth from the inner pot and place in canning jar or other container with a lid. Add remaining ½ beef broth (that is cold or room temp) and then add the flour on top. Shake well to combine the flour with the broth. Add back into the inner pot with the remaining stew and stir. Simmer on medium for 10 minutes to cook the added flour and thicken the stew.

Easy Smoky Baked Beans

https://www.rebelrecipes.com/easy-smoky-baked-beans/

Cosy homemade smoky baked beans - three types of beans, and lots of lovely spices. Pure delicious comfort food - make a big batch to freeze.
Prep time: 10 minutes mins
Cook time: 15 minutes mins
4 servings

    2 tbsp olive oil
    1 onion diced
    4 cloves garlic
    1 tsp smoked paprika
    1/2 tsp cayenne pepper
    1 tsp cumin seeds
    2 packs/tins organic tomatoes
    1 courgette sliced
    3 sundried tomatoes chopped up finely–optional
    2 tsp tamari
    1 pack organic borlotti beans
    1 pack organic red kidney beans
    1 pack organic cannelloni beans
    Sea salt
    Black pepper
    1 tbsp maple syrup
    1 tsp apple cider vinegar
    1 tsp liquid smoke–optional
    Optional–extra sprinkle of chilli flakes 

 

Add the onion to a large pan with the oil and sauté for 10 minutes on a low heat.
 

Add in the garlic and spices and fry for a further few minutes.
 

Next, add the courgette, tomatoes and sundried tomatoes and simmer for 30 minutes on a very low heat.
    

Finally, add in the beans, tamari, maple syrup, apple cider vinegar, liquid smoke.
 

Simmer for a few minutes, then season with the salt, pepper and chilli to taste.