From the description in the OP, it's probably this model, or a similar one.

We have an Instant Pot with the yogurt function that we used to utilize often, making a gallon at a time and then straining it to create more of a Greek yogurt product. It’s easy and economical if you eat a lot of yogurt.

I use mine for making beef broth....seems like I'm gaining weight as I age so I substitute a mug of broth for dinner most evenings. It's delicious and healthy. That recipe book is pretty elementary but the web is obviously loaded with better info.

Good for making oatmeal, slow cooker is great for soups, chili, with or without beans, anything you'd make in a crock pot, works the same.

Pressure cooker will do frozen chicken in no time, add couple cans of mushroom soup

Good kitchen appliance...

Great for air fried chicken wings.

I pressure frozen raw wings for 10minutes, then drain, pop on the fry lid and the air fry with chicken rub on them for another 10. Crispy and ready to sauce or just eat them naked like I do.

If you buy the Kroger anytizers, they are pretty much pre-cooked and you can just air fry for the 10 minutes.

Heck you can make really quick ribs with it.

Pressure cook the country cut ribs in BBQ sauce, drain the pot, the air fry with more sauce for another 10. Perfect snacking ribs.


It will pressure cook a back of dried black eyed peas in around 10 minutes. Put a ham bone in with them or a pack of Goya ham seasoning. I can knock out dried beans in no time.


Tabitha's son uses it to make chicken and dumplings from scratch. He's gotten really good at it.

We tried our new cooker this evening for the first time. I chose the first recipe in the small cookbook which came with the cooker- a whole chicken with garlic, thyme, lemon, honey and peppercorns.

The pressure cooker function of this thing produces meat more most and evenly cooked than anything I've ever done in an oven, and I've baked a lot of chickens in my life.

This cooker will be of great use in the summertime. Rather than heating up my oven, which of course puts hot air into a house I'm running an air conditioner to cool, we can just use this gadget.

Anyway, it was good. I whipped up some mashed potatoes, half russet, half yukon gold. Green beans, dinner rolls.

Para,

If you don’t have one already, this is a nifty little device that helps divert the steam..

I don’t have a lot of counter space so I use this on top of mine to divert the steam towards a window and not straight up which will cause issues with my cabinets.

Silicone Steam Release Diverter (Black) https://www.amazon.com/dp/B08D..._encoding=UTF8&psc=1

If you have a 3 season room or covered porch is ideal for cooking with that rig. No steam in the house what so ever.

I have a different brand, but the pressure cooker is awesome for bean dishes (like chili). You can even use dry beans without pre-soak. Instead of sauteing and simmering all day long, you just saute and then pressure cook for 18-25 minutes (more time for dry beans, less for presoak) and be done. Indian food dishes come out real good in there too.

Our children gave us one for Christmas this year as well. We did the chicken recipe Para mentioned, and it was superb. We have also done french fries, which turned out very good, and fish-and-chips, which did not. Turns out we started monkeying with the recipe for the fish and chips and I think we screwed it up, not the cooker. We'll try that again soon. But we have loved it in the 10 days we've had it. Has a lot of potential for quick and easy meals.

So THAT'S how you cook ninjas.

quote:

Originally posted by Ronin1069:
Para,

If you don’t have one already, this is a nifty little device that helps divert the steam..

I don’t have a lot of counter space so I use this on top of mine to divert the steam towards a window and not straight up which will cause issues with my cabinets.

Silicone Steam Release Diverter (Black) https://www.amazon.com/dp/B08D..._encoding=UTF8&psc=1

I kind of like this one:




https://www.amazon.com/Goldlio...2Cgarden%2C97&sr=1-4

quote:

Originally posted by rch73:

We have also done french fries, which turned out very good.

I have done French fries too, they were excellent. Used a mandoline to cut russet potatoes into thin strips, almost shoe-string fries, gave them a light spritz of olive oil spray, added some kosher salt, and stuck them in using the air fryer function. I checked at 12 minutes, gave them a bit more to get them nice and crispy.

Optional extra, throw some Vidalia onion strips in with them.

Have any of you guys used the dehydrator function? I love dried pineapple. I'm intriguesd by the idea of making my own beef jerky, too.

Dump a large pack of thawed boneless/skinless chicken thighs in the pot, add a bottle of light Italian dressing, use the bake feature and cook at 400, stirring every ten minutes or so, until 170 cooked temp.

quote:

Originally posted by parabellum:
Have any of you guys used the dehydrator function? I love dried pineapple. I'm intriguesd by the idea of making my own beef jerky, too.

Going to try my first batch of jerky tomorrow. Will let you know how it goes.

quote:

Originally posted by L90814:

Dump a large pack of thawed boneless/skinless chicken thighs in the pot, add a bottle of light Italian dressing, use the bake feature and cook at 400, stirring every ten minutes or so, until 170 cooked temp.

I do something different with chicken thighs in the Ninja. Spray lightly with olive oil, then dust with a mixture of salt, pepper, paprika, garlic powder, and anything else that you want to add.

Use the Air Fryer function at 390° until the chicken hits 165° to 170° -- probably around eighteen minutes, give or take. Easy-peasy, and very tasty.

I used the same Ninja Foodi combo device to dehydrate bananas to make banana chips. While tasty, they never had the crispiness I desired before became bored. A bit too chewy.

So, after nearly two years with this cooker...

There are some kitchen appliances you buy for yourself or receive as a gift that end up sitting in a kitchen cabinet until you give them to Goodwill. This is not one of those. I use it at least once a week.

Initially, I was enamored of the pressure cooker function and it works well, but bleeding off the pressure at the end of cooking scares the crap out of my cat. I can see using it to tenderize tough cuts of meat, but the function we use most often is Air Crisp to cook chicken. In this size cooker, if you use the basket to keep food off the bottom of the cooker, some whole chickens are too big to allow the lid to close. Anything over six pounds is problematic, so the technique I've developed to cut the chicken in half; slice through the breast bone with a 6' chef's knife, then use kitchen shears to curt out the backbone. The backbones, I use to make chicken stock.

I take a half chicken, put it in a bowl, rub it with corn oil, then coat it liberally with garlic salt and nothing else. I preheat the cooker on air crisp- 390 for seven minutes, then place the chicken half in the cooker with the cavity side facing up. Cook at 390 for 12 minutes, then flip it over and cook at 390 for about 24 or 25 minutes. Remove and let rest. Sometimes, I cook the other half immediately afterwards, sometimes I freeze it.

It's important to let the bird half rest on the counter before cooking. The closer the interior of the bird is to room temperature, the better. With the high cooking temp of nearly 400 degrees, if the bird is cold, the exterior will be cooked while the interior will remain a bit under-cooked. If you cook the second half of the bird, reduce the cooking time by a couple of minutes, as it will have been warming on the counter for 30 to 40 minutes longer than the first half. Of course you will want to have a meat thermometer to make sure you're getting the breast to 155. The dark meat is more tolerant of over-cooking, so it all works out.

Corn oil and garlic salt only. You might be surprised at how flavorful it is that way.

Steaks, I still cook on the grill, since I have a feel for it. Hamburgers- I do cook hamburgers in this cooker, but it's funny- they seem to come out a bit tough. I may go back to pan frying them. It's not worth the trouble to bother with the grill for just a couple of burgers. Or, rather than using the air crisp function to cook them, perhaps I'll try the broil function, which runs the internal fan of the cooker at a slower speed.

I tried making pinto beans using the pressure cooker function, but the high pressure pushes a lot of starch out of the beans and I end up with something I don't want. I'll stick to my traditional method of soaking the beans, then cooking them gently in a stock pot- never more than just barely a boil- so that I get beans that are cooked but firm and not swimming in a clouded broth made from their own starch. Now, if I wanted to make a bean soup, then, yeah, the pressure cooker might be the way to go.

Dehydrator function, yogurt function- I haven't used them and probably won't, but this gadget is a tasty chicken-cooking son of a bitch.

I like air frying chicken wings. I make yogurt in mine. Much more cost efficient since I typically eat a light breakfast of yogurt 5-6 times a week. Yogurt with fresh fruit and honey.

I’ll do roasts with the pressure cooker function.

But we haven’t eaten beef in a while due to high prices.