10 Exciting & Delicious PRESSURE COOK Recipes | NINJA FOODI RECIPES | INSTANT POT RECIPES

A compilation of exciting and delicious Pressure Cooker Recipes that are suitable for all the family to enjoy

00:00 INTRODUCTION
00:15 ONE POT MEATBALLS & RICE
04:32 SEAFOOD SPAGHETTI
08:36 CHICKEN FAJITA RICE
13:07 ONE POT PASTA BOLOGNESE
19:24 SALMON & RICE WITH COCONUT TOMATO SAUCE
24:05 ITALIAN SAUSAGE & GARLIC MASH
28:40 SUN-DRIED TOMATO CHICKEN PASTA
34:20 TACO BEEF PASTA
39:27 CHILLI CON CARNE
44:30 HOT HONEY FETA SPAGHETTI

My recipes are suitable for any Ninja Foodi model as long as you have the mode required and you can use an Instant Pot to cook my Pressure Cooked meals.
I use the Ninja Foodi 15 in 1 model which has every cooking mode and i love it!
I hope you enjoy the video and feel free to leave me a comment. Susannah

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MUSIC IN THIS VIDEO…
Track: Wiguez, Vizzen, Maestro Chives – Running Wild [NCS Release]
Music provided by NoCopyrightSounds

[Music] here are 10 of my exciting and delicious pressure cooked recipes enjoy okay to start making this recipe you’re going to need to turn on your pot to se it and sauté I like to be on around level four I find that that works quite nicely for this type of dish I’m going to go in with some spray oil on the bottom this is a really good family one pot dish we all love this one really simple and easy I’m using beef meatballs here so with that I’m going to add a little bit of onion you can use as much onion as you like I’m only using a small amount really what I’m doing is Browning these because these are going to go under pressure I prefer my meatballs to have a nice sort of Brown Edge to them and also just kind of cook off the raw onion a little bit as well as you can see we’re starting to get a little bit of color on these now now it’s up to you what vegetables you use in this dish you could use whatever you like you know you could put in some mushrooms you could put in some peppers I’m keeping this family friendly for us and my son likes teas that’s his favorite so I’m going to add them in later on in the dish I’m going to turn off the sear and sauté now I’m going to be adding some sun tried tomato pesto I haven’t got much left there’s around a tablespoon in there so what I’m going to do is use some of my liquid so I’m just going to use part of that to clean this out because we want to use all of that if you don’t have a sundried tomato pesto but maybe you have some sundried tomatoes in your fridge chop those up put those in that will be absolutely delicious just needed to use this so I opted for this I have used sundried tomatoes in this dish before I want a tablespoon of tomato puree about a teaspoon of dried oregano add a little bit of parsley got 250 gam of Basmati white rice so let’s stir that in to those flavors that we’ve got there I’m going to add a tablespoon of wora sauce in the remainder of the lick that is got a beef stock cube in there so let’s add that over the rice and then the last thing is 100 milliliters of tomato pasta which is basically just SI Tomatoes always looks like a lot of liquid when you’re cooking a dish like this with rice but believe me that liquid is seriously going to disappear now I’m not going to add my P cheese in until the absolute end and I’m also going to be putting some Parmesan cheese into this my mouth is actually watering thinking about this dinner tonight so switch over to this side here for your pressure cook options up above you need to make sure your pressure vent or sorry your pressure valve is on seal not vent so you need it sealed to come to pressure so I’m just switching that across there we want a natural release and just five minutes because remember we’ve got that buildup of pressure that’s going to cook some of this then we got five minutes of cooking time and then we’ve got that long natural release everything’s going to be cooked beautifully so don’t worry that those meat balls are still raw they’re going to be cooked lovely they’re going be lovely soft and tender and the rice will be really well cooked great that is finished cooking let’s add in our peas they’ve been defrosting slightly on the side but they won’t tast much just to finish off defrosting I’m just going to stir it through like this and then you can add your parmesan and let that melt through the rice it’s up to you how much you put in really and there it is that is my one pot meatballs and rice and it’s got loads and loads of flavor in there super delicious remember you can add whatever veg you like to this can’t wait for dinner go and eat it to make a start on my mixed Seafood spaghetti I want to get my pot onto sear and sauté now I’m going to add in the bottom some unsalted butter if you’ve got some fresh garlic then definitely use that I’m going to be using garlic granules because I forgot to buy some never mind but in there I’m going to go with my mixed seafood and we’ve got all sorts in here which is really nice and this is frozen so this is just a Tesco’s Frozen mix really handy to keep in your freezer it’s really up to you how much garlic you like I’m going to sprinkle over my granules there that is smelling absolutely gorgeous butter and garlic I mean it doesn’t really get much better than that does it you’ll see your prawns are starting to turn so when your prawns are pink then you are pretty much ready with this it’s only going to take a matter of minutes I removed the seafood and now we’ve just got the pot it doesn’t matter there’s a little bit of excess butter in the bottom there now we want to add our liquids and flavors for our pasta I need 250 Ms of water and I’ve got 175 grams of bat so I’m going to put the Pata in first because then I can rinse out this one with the water lovely to give this a little bit of a kick I’m going to go in with some kayenne pepper going to add some salt and also some black pepper and then you want to lay your spaghetti in so what I tend to do is just put some of it going one way and then some of it laying the other way and if you have any small little bits like I do then just brush those in as well and all you want to do is just push that down into the liquid so that is going to cook and hopefully it’s not going to stick together too badly because we’ve crisscrossed it last thing is I’ve got a little bit of lemon little bit of juice and zest going in just for some flavor so the first thing to do is to make make sure that your pressure valve is switched over to seal which is facing the back of the machine and then just slide across to pressure I want to cook this on high and we want a quick release and just four minutes for my spagetti quick release has just finished so we can now open up the lid and now we can give this a good stir that looks lovely the pasta cut looks like it’s cooked just right I’m just breaking up some of the pieces that have stuck together ever so slightly and just stirring it in that sauce now it’s up to you whether you want to add a little bit of chili to this maybe just a few flakes or chop up a little bit of fresh chili get your Seafood back in with the butter as well that’s in here because that’s just going to make it taste even more delicious there you go oh look at this now and the nice thing about this is the quantities are just right so we don’t actually have to sear and sauté it the heat in here is just going to reheat the seafood through which is beautiful I’m going to add my chopped basil to this how simple was that dinner so easy and by doing it this way we know that our Seafood isn’t going to be overcooked and we’ve got the beautiful kick of chili and kayenne in that tomato sauce along with that nice buttery garlic running throughout it absolutely delicious start making my fajita chicken rice I’m just going to add some spray oil into the bottom of the pot and I’ve got that on Sear and sauté and now I’m going to go straight in with my peppers and red onion now I’m just using half a red onion I’m cooking this for two people and I’ve got half a yellow pepper half a red pepper but up to you you can dice these up if you prefer them not to be in the slices like I’ve done let’s add in a little bit of salt these are starting to soften and we’ve got some color on those so now I’m going to add in my chicken breast all I’m doing now is just getting a little bit of color on the outside of the chicken we’re not trying to cook it through because we’re going to put this under pressure and to give this the fajita flavoring when need two generous tablespoons of fajita seasoning oh that smells good now lovely look at all of that seasoning covering that chicken and the vegetables we love the heaters in this house so I thought why not make a classic rice one pot ninja Dish as you know I do loads of these one pot dishes got 250 gam of Basmati rice and I’m going to put that in at this stage because it’s going to soak up any moisture that’s in the pot there and it’s going to take on those flavors that we’ve got there as well I’ve got 600 milliliters of stock I’ve chosen chicken stock but you can use vegetable and 100 milliliters of tomato Pat turned off the SAR and sauté we don’t need that anymore right so I’m going to get get the lid down we’re going to get the pressure valve on seal which is pushed to the back slide across to pressure cook and we want to cook this on high and we definitely want a long natural release because we’re only actually going to cook this for five minutes remember we’ve got all that pressure time the the building of the pressure which takes quite a while there’s quite a fair amount in that part even though I did use hot water by the way and then you’ve got that long natural release that rice is going to be fluffy and cooked and the chicken I love a one pot meal with chicken in it because it’s so tender and tasty I think this is the longest time that I’ve ever had a natural release run for so that’s run for like nearly 19 minutes which is crazy just going to turn the valve here just to release that last tiny tiny bit it does say open lid but until that’s happened it won’t release there you go great I can open the lid now need to give this a good stir oh yes look at this absolutely delicious I said this is serving to but this is an absolutely huge portion so I think I’ll be having some leftovers for my lunch tomorrow and I’m definitely not complaining about that rice is lovely and soft I can see the chicken is cooked really well got that nice amount of veg running through there now this part is totally optional I got this today in SSB and it’s a Tex me cheese spicy mozzarella and cheddar and this has got garlic notes chili and Paprika in it and I thought why not that’s going to go so well with this dish isn’t it and I’m going to just literally give that a quick blast on air fry three minutes should do the job just to melt that cheese and that three minutes was perfect look oh turned it over look at that Oozy cheese on the top of that that looks perfect really nice generous portion I’m going to serve this with some wedges of lime that we can squeeze over a little sprinkling of coriander on top and also a generous dollop here of sour cream on the side you got to give me a like for that and don’t forget to subscribe to the channel to begin I’m going to put some spray oil not very much just a few squirts in the bottom there and I’m just heating this up now on Sear and sauté so we’ll start getting that warm I’m using a couple of rashes of bacon so I’m going to pop those in first I’m just using scissors quickly to get small little pieces and put them in I like my bacon to be a little bit crispy I like to render down the fat that’s on here and then to the bacon while that’s cooking I’m going to add in carrot and onion so this is for two people I’ve got one carrot diced up and around half an onion and let’s just cook those together I’m using 2 50 grams here put that straight in and using your silicon utensil just break it up slightly and then into that I’m going to add half a teaspoon of each so we’ve got some Rosemary some dried basil here oh it’s a little bit harder to get out give that a good shake and then some oregano as well and then I like some black pepper as well into here I’m going to add a tablespoon of Worcester sauce I’m going to turn off the sear and sauté now and then I’m going to show you what I’m going to be using this evening now I’m using this which is from Tesco it’s part of the Tesco finest range and it’s their sundried tomato and red wine sauce now of course you’re not all going to have this unless you go out and buy it for this particular recipe but I wouldn’t expect you to be doing that so if you’re not using this then you’re going to need to use 250 milliliters of Pata but all the other ingredients are going to remain the same so basically if you’re not using this 250 mil of Pata so let’s get my jar in here now either way you’re going to want your liquid here which is 175 mil of be stock and all I’m going to do is just use that just to help me rinse out this jar all my recipes are now printable on my website so if you’re interested and you want the recipes so you can go and get them as and when you want to be able to print them off and use them time and time again then they’re on my website which is www.san kitchen. and then the other liquid you’re going to want is around half a tin of tomatoes doesn’t matter if they’re plum tomatoes chopped tomatoes these ones are little cherry tomatoes so around half a tin of that there you go and I’m going to just throw in as well six cherry tomatoes just chopped up just because I fed it and I thought it’s going to be nice to have those chunkier pieces in there as well I’m going to add one bay leaf for flavor and then I forgot my garlic I meant to put this garlic in a little bit earlier it’s not really going to matter let’s just get that in now it will flavor it while it’s cooking but ideally I would have put the garlic in um when I was um seing sautéing now I think that is everything I just need to add my pasta and I tend to like to put my pasta in and not really mix it just push it down ever so slightly into the liquid that we’ve got in there I forgot to mention if you are using like a jar sauce like I am and then using a tin of tomatoes which are sort of cherry tomatoes a bit more chunkier they’re not so liquid then you may just need a little bit more stock so the 175 mil of stock works really well when you got that liquid Bata and half a tin of chopped tomatoes which again are very watery if you’re using the jar of sauce like I am and then like the cherry tomatoes and you’re going to need a little bit more stock it’s hard to say exactly how much but you can always reduce it down afterward so I would probably go up to at least 200 225 mil you’ll probably be able to tell to be honest when it covers that pasta you’ll see that the liquid actually covers the pasta rather than it just sitting on top so I hope that helps a little bit but obviously it depends on which way you go about this to how much liquid you’re actually going to need brilliant we’re ready now to get this under pressure so close your lid then your pressure valve up here you need to make sure that that is on seal slide over here with your selector to the far end onto pressure I want a quick release there just so we don’t overcook that pasta once the cook time is finished the pressure will be released really quickly that’s exactly what we want high and then just six minutes there we go a gorgeous pasta bnise made in one pot under 500 calories per portion going to give it a little sprinkle of grated Parmesan cheese on the top that looks absolutely gorgeous and I’m going to give it a try here we go going to give it a try smells gorgeous I can tell it’s going to be a really nice rich [Music] sauce pasta is cooked perfectly it’s Rich it’s full of flavor oh that is so so good got to give this a try so in here I’ve got my was washed rice and then double quantity of coconut milk to the amount of rice that you’re using I’m using um jasmine rice for this and then I want to juice about A4 to a half of lime probably going to go with a half and then just add that lime juice in as well so now let’s flavor our salmon ready for cooking so I’m just going to add a little bit of olive o oil just using some spray olive oil you can drizzle it on whatever you want to do now I need some honey I want about half a tablespoon of honey over the salmon there around A4 of a lime juice now for some paprika going to put half a teaspoon next thing is a/4 of a teaspoon of ground coriander and another 1/4 of a teaspoon of ground cumin and then also a little bit of salt over the top now all we’re going to do is make a little parcel with our salmon so just fold in the sides and the edges until that is nicely sealed as always with pressure cooking you need a minimum of 250 Ms of water in the bottom then we can lower over our rice and our salmon this recipe does have a sauce and we’re actually going to be making the sauce at the end I’m going to get the liad down let’s get on to pressure cook make sure your pressure valve is turned towards the back which is on seal and now switch over to pressure cook and we want to cook this on high with a natural release and four minutes so let’s open that up and now we can remove this and start making our sauce we’re on sing sauté you want a little bit of spray oil in the bottom and straight away we can go in with around half an onion into the onion we can also add a little bit of red chili and some salt that was about half a red chili depending on how spicy you like it you can add more if you wish to or of course you can totally leave it out as soon as you’re starting to get a little bit of color on your onion then put your garlic in that is three cloves of garlic and we only really want to cook this garlic for around a minute keep moving it you don’t want to burn it turn down the heat on the sing sauté so I was on four now I turned down to three next ingredients are all in here so I’ve got 25 gram of tomato puree qu of a teaspoon of cardamon we’ve got qu of teaspoon of cumin half teaspoon of paprika and another half a teaspoon of ground coriander so let’s scrape all of that goodness into our pot and then straight in with our coconut milk and that is the other half of the can that we used earlier another 200 Ms and now just stir all of this together and this is going to create our beautiful tomato coconut sauce to go with that salmon and rice now the salmon is in foil so that is staying nice and warm the rice is covered with foil so again that’s going to stay warm and this really doesn’t take very long to quickly do this so you just want to simmer this until you get the consistency that you desire so until it’s a sauce at the moment it’s a little bit too liquid but that really isn’t going to take very long so the rice is lovely and sticky if you prefer to use Basmati then you wouldn’t get such a sticky rice um I’ve let this sit for a while under foil I think you probably could have used a little bit less coconut milk but it is lovely and Rich so there’s my salmon served up as you saw I cooked my pieces of salmon ho but definitely you could take the skin off and cook them in chunks if you prefer to do it that way and look at that absolutely beautiful sauce to go with this so nice nice it smells incredible and tastes just as good to make a start on my Italian sausage and garlic mashed potatoes we need to start off by making our Mash so I have chopped my potatoes into quarters and they are obviously all peeled so in the bottom I’m going to put in three garlic cloves and then also some vegetable stock and those potatoes are going to cook beautifully in there and make the most tender delicious Mash I don’t put any extra seasonings in with them because I’m going to do that when I mash them so lid down and let’s get them under pressure you just need to make sure that your pressure valve is on seal which is towards the back of the machine switch over to pressure cook I want a quick release we’re going to cook these on high and I think they’re going to take around 8 minutes great pressure is All released so we can switch this over to release the lid and this is what your potatoes are going to look like you can see already that they’re nice and tender so that was more or less perfect timing I’m going to go and drain those and we can start making the rest however if you do have two pots like I do which I’m very for fortunate to have then I would just remove this one leave those in that warm water because then going to stay warm whil you cook the rest if not you can drain it put it under foil mash it up ready and then you know move on to the next stage but it’s completely up to you but that’s how I’m going to do mine so next pot in and on to se and sauté now we are going to be cooking our sausages and our vegetables together and I have thought about this you know could I bake this could I do it in different ways could I layer it up somehow but realistically I do think this is the best way to do your potatoes first keep those warm and then move on to your sausages and veg everything has gone in together because we really want to soften down this veg and we want to cook these sausages now I’m starting on a high sear and sauté but of course we can lower that down as we go so let’s start off like this and see how we get on so once you get to a point where you’re getting a little bit of color and you’re worried about you know them burning then the time now is to turn the S and sauté down so there is a lot of heat in here it does take a while for that to reduce down I’m going to give it another little Spritz of olive oil it’s all been cooking really well well I’m going to put in some dried oregano some dried basil and I’m also going to just season it with some pepper and some salt I’ve had a little check and the Sausages are cooked through nicely our veg is beautifully soft which is exactly how I wanted it to go on top of mashed potato I just think you don’t really want crispy veg you want it nice and soft so I’m now going to go and make my Mash I’m going to leave this in here this can keep cooking I’m going to drain my mashed potatoes which are still in here and they’ve kept nice and warm I’m going to add my butter my cream salt pepper and it’s going to be so delicious and we’re going to be ready to serve here we go we’ve dishing up this mashed potato smells so amazing I love making my potato in the Ninja because you get that beautiful flavor from the stock and the garlic then tastes so sweet and nice oh my God it’s so good let’s layer this up I think this is a really nice alternative to your regular sausage and mash let me know what you think whether this is the sort of thing you would enjoy and to finish it off completely optional of course I’ve got a BAS balsamic drizzle I’m going to put over the top what an absolutely beautiful dinner made in the Ninja foodie I’ve got the Ninja on San sauté I’m just putting a little bit of spray oil into the bottom of the pot I’m going to add my chicken in if you want to use some onion in this dish then I would put the onion in now but I’m not worrying about putting that in this evening there’s lots of different things that you can add to a meal like this and as I’m going along I’ll tell you different things you can add in at different stages so I’m just seasoning my chicken with some salt and also some black pepper we just want to get a little bit of color on the outside of our chicken we don’t need it to be cooked because we are going to go on to pressure cook in a little while you can choose to either add some fresh garlic you probably want a couple of cloves if you’re cooking this for two people or add some garlic granules and that’s what I’m opting for this evening so just going to stir the garlic granules into the chicken and that’s just seasoning the outside of that lovely as well again this is another ingredient that you don’t have to use but I’m going to use some sundried tomato pesto in here you could definitely opt though instead for some tomato puree you just want to get a bit more of an intense tomasi flavor so I’m just going to give that a good stir I’m going to add some fresh basil in at the end but for now I’m just going to use a little bit of dried basil so I think that works really nice with those sundried tomato flavors and next we want to pour over our stock I’ve got hot stock here I’ve just made that up using a kettle there you go and now to add our pasta let’s get the pasta in and all you want to do is leave that pasta sort of laying over the top of the chicken just try where you can to sort of submerge it into the liquid and we should be good to get that on to pressure cook you could definitely add some frozen spinach right now if you wanted to or maybe some mushrooms or some peppers so there’s different things that you can definitely put into this but I’m keeping it quite basic tonight um it’s just what I fancied really nice easy dinner so let’s get the lid down let’s get on to pressure cook before we do the rest so you want to ensure that your pressure valve here is on seal and then just switch over to your pressure cook options I want to go with high and 6 minutes because I’m using penet and I find 6 minutes works great and I want to change it over to a quick release you don’t want to overcook the pasta here we go we can open up the lid and have a little look inside let’s give it a really good stir this is looking great I do always find that when I’ve got some liquid left like this which obviously we want some liquid left because we want to make a sauce out of this um but it does thicken up if you leave it for a little while with a lid shut so that’s a tip there if you’ve not seen that in one of my other videos so I’m just breaking up the pasta just making sure that that is all separated which we are now that looks really nice it smells great as well so the first thing I’m going to add is the sundried tomatoes let’s get those in let’s give them a little stir totally optional but a few chili flakes I think would be quite nice in this dish if you want to use fresh spinach then put that in now and close your lid now I’m going to be using parmesan and some cream so let’s put a little bit of the cream in and just give that a little stir don’t want to put too much in and make the sauce a little bit too liquid you can definitely use cream cheese if you haven’t got cream and you prefer to use cream cheese and that’s a good option and I’m going to put in some parmesan cheese grated and let’s give that another stir now that is looking a nice consistency sauce so I’ve got a little bit of cream left I would say I have probably put in around 75 milliliters of cream it’s going to let you know the um quantity it was around two chicken breasts in this I’m just putting in a little bit of fresh basil and um as I said you could put in um garlic cloves or do what I did and use granules um pasta wise I used 130 gram of pen and 325 milliliters of um chicken stock you can use veggie stock if you want to and then around 25 G of sundried tomatoes again you can use more if you like so that is looking really lovely I think I’m ready to serve and now just a little bit more basil Over the Top If you want to put any extra parmesan on this but I just put quite a lot in there already and I’m going to serve this with a little bit of garlic bread tonight and I think that looks absolutely delicious a nice easy one pot dinner for the family let’s start making our taco pasta by putting some spray o oil in the bottom of our ninja pot here and into there you want to add some onion I’m doing around half an onion so I’m doing this for two people this evening I’ve just got some frozen o diced in a bag very lazy of me so just start that cooking just give that a minute or so and then we will go in with our beef now I’m adding in my beef mints and you just want to break this up around 300 G for two people it’s going to be a nice generous portion I’m going to season the meat here with some salt and also some black pepper we’re not trying to fully cook it here we are just Browning off the edges I’m also going to add some garlic I’m using garlic granules you can use a fresh clove or two of garlic so around a sort of teaspoon of those and then of course this wouldn’t be taco pasta without the taco seasoning so let’s get that in that smells really really good the whole packet it’s 25 G and then mix that into the beef get that really nicely flavored you could definitely add some mushrooms some peppers into this so you add whatever you want to your dish right I’ve turned off the S and sauté because there is plenty of heat in there still I’m going to tip over the pasta and that’s just going to sit on top of the meat and then we’re going to pour over our beef stock ideally I like to use beef stock when I’m making a dish with beef of course you can use something else just pushing the pasta in we don’t want the pasta to go to the bottom so don’t fully mix it just sort of submerge it into that liquid and we can get that on to pressure because the rest of the ingredients come at a later stage so make sure your pressure valve is pushed towards the back and it’s on seal slide over across here to pressure we want to cook this on high and because we don’t want to overcook our pasta a quick release and just six minutes I find is great for my pen we should be able to open the lid any moment now the pressure appears to be all released there you go let’s slide that across and open up and now let’s give that a stir so those quantities were just right we haven’t got if you notice a great deal of sauce we’ve got a little bit of liquid there but basically it’s mainly the flavored beef and our pasta I’m just um breaking up the pastor you got a couple of bits that are kind of stuck together not a massive problem but it just um if you can break them up it just means that they cook that little bit better so I’m now going to press stop so that’s the pressure cooking that I’m stopping and I’m going to go on to sear and sauté and we’re going to add in some tomato salsa just going to do a little bit and see how much I think I’m going to need and this is creating the most wonderful sauce in here Sal has got so much flavor and of course just works with this dish so amazingly well I think we can do that a little bit extra so that is 170 G of salsa that I’ve put in there if you want to go a little bit less you want it a bit less Saucy you can but that looks really really yummy like that now on the top I’m going to add my cheese you can use whatever cheese you want I’m going with this you’ve probably seen this on another recipe use this TexMex cheese it’s a mix of mozzarella and cheddar but it’s also a little bit spicy and it’s really really super delicious so I’m going to add that on the top I’ve just put the S and sauté on really just to keep that warm because that Sala was going in and it wasn’t like hot sser so cheese all over the top I’m now going to get the lid down and I’m going to grill that briefly Perfect Look at that that has had around 3 minutes under the grill it really doesn’t take very long so now I’m going to get in and I’m going to serve a portion of this look at that taco pasta all served up there is my taco pasta and it’s just a bit of an interesting one with the Sala in there and also that Tex Mex cheese on the top I’ve got some sour cream to go with it I think that looks incredible start off making the chili con car I’m going to pop the ninja onto C and sauté get a little bit of spray oil in the pot and I’m going to add in my vegetables to start with so we’ve got a red pepper but you can use a green pepper I’ve got onion and I’ve got celery you want two sticks of celery chopped up and about one onion need to cook this for around 5 minutes until your onion and your celery look a little bit translucent and they are starting to cook now you can add in your minced beef and we just want to cook this until it’s nicely browned off on the edges as you can see my beef is more or less done a couple of little pink bits but that is absolutely fine now we’re ready to get some flavor in here so the first thing I’m going to add is some chili powder and you want two tablespoons be quite generous with some salt around one and a half teaspoons about half a teaspoon of oregano and three tablespoons of tomato puree now we want to stir this in and mix this tomato puree fully with the beef oh this is starting to smell really nice now that tomato puree is really going to add a good richness so you want to make sure you definitely get those three tablespoons in there that looks absolutely gorgeous if you’re using fresh garlic then Crush in a clove I’m actually going to be using some garlic granules instead got loads of heat in here so I’m actually going to turn off the syum sauté at this stage now for some more spices we got ground cumin two teaspoons and we’re going to be using some ground coriander as well and the same amount this is really going to give some warming dep flavor to this dish let’s give that a stir in there as well so as you can see this you can still hear the um the sound of it kind of cooking but um the serin sauté is actually off that is looking really really nice so what I’m doing now is I have strained my tin of tomato and I’m putting the tomatoes in then with the juice that came out of the can I have just topped that up to 250 milliliters so you got tomato juice and then just top it up with water or stock didn’t really need that much more to be honest but just get it to that 250 milliliters so we’ve got the right amount of liquid going in here last couple of things left to go in the pot on my red kidney beans so this is one tin I’ve drained them and I’ve rinsed them and I’m going to put a bay leaf in for flavor as well so let’s stir that all together look how gorgeous this is looking right now we just need to get the lid down make sure that your pressure valve is pushed towards the back on seal and we can go across there to the pressure cook mode we want to keep keep this on high pressure and time wise we are looking at 20 minutes and I’ve been a little bit undecided whether to go for a quick release or a natural release on this um obviously we’ve got meat in here but we don’t want the kidney beans to completely go like mush and the peppers to be mush so I think I’m going to go with a quick release because I think 20 minutes is going to make this absolutely useful remember we’ve still got that buildup of pressure time as well that’s my decision going to go quick release let’s go here we go this is what it will look like when it is ready look at this absolutely delicious it smells so so good of course if you do find that it’s a little bit too liquid you can always put it onto San sauté if you want to but if you leave that lid closed it probably will thicken up a little tiny bit anyway but I’m ready now to serve this on a bed of rice and we’ve got some spring onions and some cheese some sour cream yum here is my chili Conan and I’ve served that on a bed of rice and we’ve got grated cheese that is melting under there there’s some spring onion sour cream and a little bit of coriander too let me know what you think in the comments and definitely let me know if you give it a try tonight for dinner I’m making hot honey feta crispy chicken spaghetti oh my goodness what a mouthful that kind of tells you what it is I’ve got two pieces of chicken here I’m just going to season those well with some salt and some pepper the breadcrumbs I’m adding a little bit of paprika and some garlic granules so floured chicken by flouring it just means that it makes it a lot easier for the egg to stick to it and then into those bread crumbs there you go there is one piece done let’s do the same for the other chicken is in the air fryer basket you could probably fit up to four pieces in there quite comfortably and it will still cook okay I’m going to air Fry on 180 for around 20 minutes so I’m 10 minutes in and I like to flip my chicken halfway just so we get that equal golden color there you go that’s perfect that’s done that really nicely now this isn’t something I normally put in this dish but I’m going away on holiday and you know what it’s like before you go away and you need to use up literally everything you have in the fridge so I think this is going to work really nicely with it um I’ve got some cheso chopped up like this in a pack so I am just going to put that in I’m going to air fry that with the rest of the chicken so I’ve removed the chicken um I’ve got a little bit of mess in here but I’m not going to worry about cleaning that up because it’s just basically chizo juices and it’s all good um so yeah the 20 minutes of your chicken is a guide please use it for m don’t overcook your chicken that is down to you so if you got a thin pieces of chicken you know they’re going to cook a lot quicker you can um give them a bash flatten them out if you want so they do cook quicker it’s up to you now at this stage if I’m making this for my husband I normally sear and sauté some fresh garlic if you know me by now you know that me and garlic aren’t threatened fresh garlic anyway so I’m not going to do that but you can definitely do that right now s and sauté put a little bit garlic in little bit of olive oil just literally for a minute I’ve got a few cherry tomatoes here they’re going in 500 milliliters of chicken stock and I have got some spaghetti so I just break my spaghetti up to get it in there I want to make sure that it’s all cooked so this is how I did it all I do is just give that little push down it’s not push down very far we’re not really going to flavor this because you got the chicken stock in there and the tomatoes and then flavoring is then going to come after the pasta is cooked so that is great let’s get the lid down make sure your pressure valve is towards the back on seal and I’m going to slide over to pressure cook because I found this is the best way with my pasta I will do a quick release with my pasta I say always I don’t always generally I do so spaghetti I have found four minutes it’s a gluten-free spaghetti that I am using because of my intolerance um I don’t know if other spaghetti is exactly the same I doubt it is much different but I found four minutes is just right so high quick release 4 minutes so this is what your pasta will look like when it’s cooked it will stick together slightly it always does when I pressure cook maybe had a little bit more olive oil in here maybe that would help a little bit obviously we do the crisscrossing to try and avoid it as much as possible this looks pretty good now the creamy sauce that I’ve got planned is just not for me and that’s not because I don’t like it but unfortunately me and dairy don’t really work and I don’t know if you’ve ever noticed but I don’t really cook with a great deal of dairy a little bit of cheesee which I seem to be able to tolerate um but yeah no sort of yogurts creeme fresh creams that type of thing I normally use um a substitute in that case anyway so we have got ped it in here so I’ve just removed the amount that I’m going to have for my dinner and you know I just I’ve avoided doing this because I think I don’t know you might all think this is a bit awkward and a bit strange but there might be other families out there that have intolerances and that can’t tolerate the same like me so with this recipe there’s no reason why you can’t just remove some pasta for somebody that needs it separate into my husband’s is going to go some garlic and then I had creme fresh in the fridge and I rarely use creme fresh so I thought that would be nice in this dish though so just stirring that through we’ve got lots of heat in this pot still look how creamy that makes the pasta like more or less instantly it’s amazing I’m going to add some chilies just some crushed dried chilies I’m going to put a little bit of chilies on mine as well going to put through some parsley let’s give that another stir or look how nice this is so good that smells incredible as well so let’s serve up this portion which is my husband’s one he’s got quite a lot of pasta here he’s been playing golf today so I’m sure he’s absolutely starving so he’s going to want a good amount of spaghetti oh so rich and creamy he’s going to enjoy that now the op optional extra was the little pieces of chorizos I’m just going to put a few of those over the top like that I’m going to go over with some hot honey if you’ve not seen this before you can buy this in a lot of the supermarkets now so delicious and then I’m going to grab some feta and crush this fet up oh yes I absolutely love feta and then we’ve got that gorgeous piece of crispy chicken on top absolutely gorgeous dinner that so A really easy dinner we used the air fryer and also the pressure cook that is the beauty of the Ninja foodie isn’t it you know we can use multiple functions to create the most perfect dinner I think that looks great and I can’t wait to tuck into my portion e