Ninja Cookbook CS960

User Manual: Ninja Cookbook Ninja® Multi Cookers | Sear, Bake, Slow Cook & Steam All in One Pot

Open the PDF directly: View PDF .
Page Count: 59

Please make sure to read the Ninja® Owner’s Guide prior to using your unit.

DELICIOUS

DONE EASY

100+ Surprising & Simple One-Pot Recipes

100+ Surprising & Simple

One-Pot Recipes

DELICIOUS

DONE EASY

permission from SharkNinja Operating LLC, except for the inclusion of quotations in a media review.

Editors and Content: Meghan Reilly, Kenzie Swanhart, and Elizabeth Skladany

Recipe Development: Amy Golino, Sam Ferguson, Molly Shuster, Joy Howard, Judy Cannon, Irina Margil and Great Flavors

Design and Layout: Emily Regis and Lisa Vroman

Copywriter: Melissa Stefanini

Creative Director: Joshua Hanson

Photo Direction: Joshua Hanson and Dmitry Mangeym

Photography: Molly Shuster, Joy Howard, and Shutterstock

Published in the United States of America by

SharkNinja Operating LLC

89 A Street

Needham, MA 02494

CS960 ISBN: 978-1-5323-4244-8

NINJA is a registered trademark of SharkNinja Operating LLC.

AUTO-IQ is a trademark of SharkNinja Operating LLC.

10 9 8 7 6 5 4 3 2 1

Printed in China.

TABLE OF CONTENTS

MEET YOUR COOKING SYSTEM 2

TRICKS OF THE TRADE 6

MEASURING MATTERS 7

AUTO-IQ™ RECIPES 8

• GRAINS 10

• POACHED INFUSIONS & STOCKS 18

• QUICK MEALS 28

• LAYERED BOWLS 58

MANUAL RECIPES 84

• BAKE 86

• STEAM 90

• SLOW COOK 94

• STOVE TOP 98

REFERENCE CHARTS 102

INDEX 106

LOOKS LIKE A POT,

In today’s go-go-go world, everyone’s got a couple go-to recipes.

But what if you had a hundred or more? And your taste buds were

never bored? Imagine making full meals in minutes, in the same pot.

Or perfectly poached eggs at the touch of a button. Or takeout favorites

right at home. Now, stop imagining it and start cooking—thanks to the

Ninja Cooking System with Auto-iQ™ Recipes, you win big at breakfast,

lunch and dinner.

FEELS LIKE

A JACKPOT

5 Questions? 1-877-646-5288 | ninjakitchen.com4 MEET YOUR COOKING SYSTEM

AUTO-IQ™ RECIPE PROGRAMS

BAKE

With a controllable range of temperatures

from 250°–425°F, you can dry bake hearty

roasts or steam bake breads, cakes, and more.

STEAM

Steam veggies for that delightful snap,

or steam light proteins like seafood to play up

their naturally subtle ﬂavors.

SLOW COOK

Worry-free ACCUTEMP temperature control

operates behind the scenes to ensure your

meals aren’t overcooked or underdone, so you

can slow cook with conﬁdence.

STOVE TOP

An innovative heating element turns your

Cooking System into a skillet so you can sear

meats and sauté vegetables in one pot.

Gone are the days of guessing in the kitchen. These four cooking modes do the thinking for you. These four functions make fundamental kitchen techniques easier and more convenient.

MANUAL FUNCTIONS

QUICK MEALS

All of these recipes are especially designed

to get you in and out of the kitchen, quick and

easy. Just add your ingredients and hit the

button. All that’s left to do is enjoy.

POACHED INFUSIONS

Use this setting to poach ﬁsh, fruit,

and more—like poached eggs for breakfast

or shrimp cocktail for a classic dinner

party appetizer.

GRAINS

Cook grains such as oats and quinoa

to the perfect consistency with the touch

of a button.

LAYERED BOWLS

These two-step recipes use the Auto-iQ

Cooking System as a stovetop to sear proteins

and build layers of ﬂavor before cooking

to perfection.

7 Questions? 1-877-646-5288 | ninjakitchen.com6

PREPARE YOUR KITCHEN

Have the right tools on hand for prepping

and measuring your ingredients. You will need both

dry and liquid measuring cups (check out the next

page to see why).

Designate a small container on your counter

for trash-like package wrappings, vegetable trimmings,

and used paper towels.

AT THE STORE

Organize your grocery list by the sections

of your grocery store to make shopping a breeze.

Buy pre-cut vegetables when available

to cut down on prep time.

ALWAYS USE GOOD FORM

Familiarize yourself with the recipe

by re-reading the ingredient list and directions.

Gather your ingredients, then measure

and organize them by step.

Always use nonstick-safe utensils to avoid

damaging the cooking pot’s nonstick coating.

Meal need to be cooked a little longer?

Simply set to BAKE DRY at 350° F for 5–10 minutes,

checking for desired doneness.

DIETARY LABELS

Gluten-Free

Dairy-Free

Vegan

Vegetarian

Paleo

Adventurous Recipes

Adventurous Recipes let you take a bite on the

wild side. Inspired by restaurant and takeout favorites

from near and far, these recipes pack a ton of ﬂavor

into just one easy-to-follow Auto-iQ recipe.

TRICKS OF THE TRADE

Here are a few tips to help you get the most out of your Auto-iQ™ Cooking System.

MEASURING MATTERS

Dry and liquid measurements differ, so it’s important to use the right tool for the job.

Here’s a simple breakdown of standard measuring cups for dry and liquid ingredients.

Use dry measuring cups for:

• Flour

• Granulated white

sugar

• Brown sugar

• Confectioners’

sugar

• Oats & other grains

• Bread crumbs

• Cereal

• Peanut butter

• Sour cream

• Yogurt

• Cream cheese

• Fresh &

frozen fruit

Use liquid measuring cups for:

• Water

• Oil

• Vinegar

• Milk

• Juice

• Stock/broth

Measuring Tip

Place the measuring cup on your countertop

before filling it. Once filled, bend down so you

can see the measurement at eye level (looking

at the cup from above will skew your view).

Liquid measuring cups

are used to measure liquid

and pourable ingredients.

LIQUID

MEASURING CUPS

Measuring Tip

Over a bowl, overfill the measuring cup. Then

level the ingredient with a flat edge, like a

butter knife or spatula. This will ensure an exact

measurement and preserve the excess ingredient

for future use.

Dry measuring cups are used to measure

dry ingredients (like flour and sugar)

as well as non-pourable wet ingredients

(like peanut butter and sour cream).

DRY

MEASURING CUPS

TRICKS OF THE TRADE

Gone are the days of guessing in the kitchen. From hands-free

grain preparation to delicately poached meals without the use

of a stovetop, Auto-iQ does the thinking for you.

AUTO-IQ

KNOWS WHAT

TO DO

GRAINS 10

POACHED INFUSIONS & STOCKS 18

QUICK MEALS 28

LAYERED BOWLS 58

AUTO-iQ™AUTO-iQ™

11 Questions? 1-877-646-5288 | ninjakitchen.com

OLD-FASHIONED OATS 12

STEEL-CUT OATS 14

QUINOA 16

Your Auto-iQ cooking system is now your sous chef, helping you quickly

and easily make delicious side dishes and breakfasts such as quinoa

and oats. Refer to the charts on the following pages, add your grain and

liquid, and let the Auto-iQ program do the rest.

GO WITH

THE GRAINS

GRAINS

AUTO-IQ™

GRAINS

AUTO-IQ™

GRAINS

13 Questions? 1-877-646-5288 | ninjakitchen.com12 AUTO-IQ GRAINS

*Use the measurements in this chart instead of the measurements on your packaging.

†All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

OLD-FASHIONED OATS

1 Place oats and liquid into the cooking pot, stir,

and cover.

2 Select Auto-iQ Grains: Recipe 1, 2, or 3 and press

the START/STOP button.

3 Stir and serve.

TIPS

For a ﬂavorful variation, try using milk, almond milk,

or coconut milk instead of water.

Stir in nuts and dried fruit at the end of the

Auto-iQ program for added texture and ﬂavor.

Stir in honey or maple syrup for added sweetness.

AUTO-IQ

PROGRAM

NUMBER

OATS LIQUID* COOK†MAKES

11 cup 1 3/4 cups 13–18 minutes 4 servings

2 2 cups 3 1/2 cups 29–34 minutes 8 servings

33 cups 5 1/4 cups 27–32 minutes 12 servings

AUTO-IQ™

GRAINS

AUTO-IQ™

GRAINS

15 Questions? 1-877-646-5288 | ninjakitchen.com14 AUTO-IQ GRAINS

*Use the measurements in this chart instead of the measurements on your packaging.

†All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

STEEL-CUT OATS

1 Place oats and liquid into the cooking pot, stir,

and cover.

2 Select Auto-iQ Grains: Recipe 4, 5, or 6 and

press the START/STOP button.

3 Stir and serve.

NOTE: You may notice a little water left at the

bottom of your pot when the cooking cycle is

complete. You can either let this sit on

“keep warm” or drain right away.

TIPS

For a ﬂavorful variation, try using milk, almond milk,

or coconut milk instead of water.

Stir in nuts and dried fruit at the end of the

Auto-iQ program for added texture and ﬂavor.

Stir in honey or maple syrup for added sweetness.

AUTO-IQ

PROGRAM

NUMBER

OATS LIQUID* COOK†MAKES

41 cup 3 cups 55–60 minutes 4 servings

52 cups 6 cups 55–60 minutes 8 servings

63 cups 9 cups 72–77 minutes 12 servings

AUTO-IQ™

GRAINS

AUTO-IQ™

GRAINS

17 Questions? 1-877-646-5288 | ninjakitchen.com16 AUTO-IQ GRAINS

*Use the measurements in this chart instead of the measurements on your packaging.

†All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

QUINOA

1 Place quinoa and liquid into the cooking pot,

stir, and cover.

2 Select Auto-iQ Grains: Recipe 7, 8, or 9 and

press the START/STOP button.

3 Stir and serve.

TIPS

Quinoa is a protein-packed ancient grain that pairs

well with poultry, makes salads heartier, and is a great

base for grain bowls.

For a ﬂavorful variation, try using stock instead

of water.

AUTO-IQ

PROGRAM

NUMBER

QUINOA LIQUID* COOK†MAKES

71 cup 2 cups 25–30 minutes 4 servings

82 cups 4 cups 35–40 minutes 8 servings

93 cups 6 cups 40–45 minutes 12 servings

AUTO-IQ™

GRAINS

AUTO-IQ™

GRAINS

19 Questions? 1-877-646-5288 | ninjakitchen.com

EGGS 20

SHRIMP 21

FISH 22

FRUIT 24

STOCKS 26

POACHED INFUSIONS & STOCKS

Want delicate flavor that’ll make your taste buds sing? Lightly poach

everything from fish to eggs at the touch of a button (yes, really!).

You can even experiment with different poaching liquids—like wines,

milks, or stocks—to up the flavor ante.

POACH

PERFECT

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

21 Questions? 1-877-646-5288 | ninjakitchen.com20 AUTO-IQ POACHED INFUSIONS & STOCKS

*All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

AUTO-IQ

PROGRAM

NUMBER

EGGS WATER PREP COOK* MAKES

12 large eggs 5 cups 2 minutes 16 1/2 minutes 1 serving

24 large eggs 5 cups 2 minutes 18 1/2 minutes 2 servings

36 large eggs 5 cups 2 minutes 18 1/2 minutes 3 servings

412 large eggs 5 cups 2 minutes 21 minutes 6 servings

EGGS

1 Crack eggs into a single bowl.

2 Pour water into the cooking pot and cover. Select

Auto-iQ Poached Infusions: Recipe 1, 2, 3, or 4 and

press the START/STOP button. The water will start

heating up to a gentle simmer.

3 At the first beep, which signifies the water has come

to a simmer, the display will read “Add.” Lift lid and

pour eggs carefully into water. Cover pot and press

the START/STOP button.

4 While eggs are poaching, line a plate with a paper

towel and have a slotted spoon ready.

5 At the second beep, transfer eggs one by one with the

slotted spoon onto the paper-towel-lined plate.

SHRIMP

FLAVOR INSPIRATION

Classic Shrimp Cocktail

Seasonings

2 lemons, cut

in half

10 peppercorns

1 tablespoon

salt

2 bay leaves

AUTO-IQ

PROGRAM

NUMBER

SHRIMP LIQUID PREP COOK* MAKES

51 pound uncooked

fresh large shrimp,

peeled, deveined

4 cups 10 minutes 19 minutes 8 servings

61 pound uncooked

frozen large shrimp,

peeled, deveined

4 cups 10 minutes 30 minutes 8 servings

1 Pour liquid and any seasonings into the cooking

pot and cover. Select Auto-iQ Poached Infusions:

Recipe 5 or 6 and press the START/STOP button.

The liquid will start heating up to a gentle simmer.

2 At the first beep, which signifies the liquid has come

to a simmer, the display will read “Add.” Lift lid and

add shrimp carefully to liquid. Cover pot and press

the START/STOP button.

3 While shrimp are poaching, place a colander in

your sink.

4 At the second beep, CAREFULLY remove the cooking

pot using oven mitts and drain shrimp in the colander.

5 Pat shrimp dry, then chill in refrigerator for 1–2 hours.

TIPS

Mix it up by trying different poaching liquids like white wine, beer, or broth/stock.

• Use a dry white wine, like pinot grigio or sauvignon blanc. Use a 1-to-3 ratio of wine to water.

• Use a light beer, like a lager or ale. Use a 1-to-3 ratio of beer to water.

TIPS

To help keep the egg whites from separating,

add 1 tablespoon vinegar to the water.

Make Eggs Benedict, found on Page 98,

with this process.

Crack your eggs ﬁrst. This helps speed up the

process and gives you more control over those

delicate egg yolks, rather than cracking them right

into the pot.

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

23 Questions? 1-877-646-5288 | ninjakitchen.com22 AUTO-IQ POACHED INFUSIONS & STOCKS

*All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

FLAVOR INSPIRATION

Spicy Southwest

Seasonings

4 cups water

1 tablespoon

paprika

1 tablespoon

ancho chili

powder

2 dry chipotle

peppers

2 tablespoons

cumin seed

1 tablespoon

coriander

seed

1 tablespoon

fennel seed

1 orange,

zested, juiced

1 tablespoon

agave nectar

Classic French

Seasonings

3 cups water

1 cup white

wine

1 lemon, cut

in half, juiced

2 carrots, cut

in quarters

2 stalks

celery, cut in

quarters

1 white onion,

peeled, sliced

1 leek, sliced

2 bay leaves

4 sprigs

parsley

5 sprigs

thyme

3 cloves

garlic,

smashed

1 tablespoon

kosher salt

1 teaspoon

peppercorns

Southeast Asian

Seasonings

1 cup water

3 cups

coconut milk

1 lemongrass

stem,

smashed

1-inch piece

ginger,

smashed

3 cloves

garlic,

smashed

1 lime, zested,

juiced

1 tablespoon

fish sauce

1 tablespoon

sesame oil

1 tablespoon

sugar

1 tablespoon

kosher salt

BEST FISH FOR POACHING

• Salmon

• Cod

• Grouper

• Halibut

• Arctic Char

• Steelhead Trout

Best results are achieved with ﬁsh that is slightly thicker and heartier.

AUTO-IQ

PROGRAM

NUMBER

FISH LIQUID PREP COOK* MAKES

72–6 uncooked ﬁsh pieces

(4 ounces each, ﬁsh should have

skin removed),

1/4-inch to 1/2-inch thick

4 cups 2–20 minutes 16 minutes 2–6 servings

82–6 uncooked ﬁsh pieces

(4 ounces each),

3/4-inch to 1-inch thick

4 cups 2–20 minutes 18 minutes 2–6 servings

92–6 uncooked ﬁsh pieces

(4 ounces each),

1 1/4-inches to 1 1/2-inches thick

4 cups 2–20 minutes 20 minutes 2–6 servings

FISH

1 Place all vegetables, liquids, and seasonings in the

cooking pot and stir gently to incorporate.

2 Nestle the fish portions into the contents of the pot

so they are roughly half submerged in the liquid and

surrounded by aromatics and vegetables.

3 Cover pot and select Auto-iQ Poached Infusions:

Recipe 7, 8, or 9 and press the START/STOP button.

TIPS

Mix it up by trying different poaching liquids like

red or white wine, broth/stock, or coconut milk.

• Use a dry white wine, like pinot grigio or sauvignon

blanc. Use a 1-to-3 ratio of wine to water.

• Use a 3-to-1 ratio of coconut milk to water.

Make a reduction by straining the poaching liquid

through a fine mesh sieve, discarding the vegetables

and aromatics but reserving the liquid. Return liquid to

pot, add 1/4 cup heavy cream, and cook on STOVE TOP

HIGH for roughly 30 minutes, until the liquid has reduced

by 75%. Turn unit off, and slowly whisk in 6 ounces cold

butter cut into small cubes. Serve over your poached fish.

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

25 Questions? 1-877-646-5288 | ninjakitchen.com24 AUTO-IQ POACHED INFUSIONS & STOCKS

*All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

FLAVOR INSPIRATION

Citrus Seasonings

4 cups

orange juice

2 cups water

1 cup sugar

1 cup honey

zest and juice

of 2 lemons

2 teaspoons

coriander

seed

2 whole

star anise

Warm Spice Seasonings

4 cups dry

white wine

2 cups water

or apple cider

3 cups sugar

½ teaspoon

vanilla extract

2 cinnamon

sticks

4 whole

cloves

Savory Seasonings

4 cups

red wine

2 cups water

2 cups sugar

1 cup

molasses

2 teaspoons

fennel seed

1 teaspoon

peppercorns

2 sprigs

rosemary

4 sprigs

thyme

BEST FRUIT FOR POACHING

• Pears

• Apples

• Plums

• Cherries

• Peaches

• Pineapple

Best results are found with modestly dense fresh fruit that are heartier.

AUTO-IQ

PROGRAM

NUMBER

FRUIT LIQUID PREP COOK* MAKES

10 1 pound fresh fruit,

peeled, core or pit removed 6 cups 15 minutes 35 minutes 3 cups

FRUIT

1 Place liquid and seasonings in the cooking pot

and stir gently to combine.

2 Add fruit, ensuring it is fully submerged in the liquid,

cutting as needed.

3 Cover pot and select Auto-iQ Poached Infusions:

Recipe 10 and press the START/STOP button.

4 At the beep, use a slotted spoon to remove the fruit

from the poaching liquid.

TIPS

For best results, peel and core or pit your fruit

before cutting it into 1”-3” chunks or slices so fruit

is fully submerged in liquid.

Mix it up by trying different poaching liquids, like

wine, juice, or cider. Use a 2-to-1 ratio of wine, juice,

or cider to water to not overwhelm your fruit.

Make a reduction by straining the poaching liquid

through a fine mesh sieve. Return liquid to pot and

cook on STOVE TOP HIGH for roughly 45 minutes,

until liquid has reduced by 75% and has a texture

similar to caramel sauce. Spoon over poached fruit,

ice cream, yogurt, or granola.

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

27 Questions? 1-877-646-5288 | ninjakitchen.com26 AUTO-IQ POACHED INFUSIONS & STOCKS

*All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer

with ﬁve minutes left to cook.

AUTO-IQ

PROGRAM

NUMBER

STOCK LIQUID PREP COOK* MAKES

11 Chicken Stock 10 cups 15 minutes 3 1/2 hours 10 cups

12 Vegetable Stock 10 cups 15 minutes 68 minutes 10 cups

STOCK INSPIRATION

Chicken Stock

2 pounds

chicken bones

1/2 pound

carrots,

peeled,

cut in half

1/2 pound

celery, cut

in quarters

1 pound

onions,

peeled, cut

in quarters

1 tablespoon

tomato paste

1/2 cup fresh

herbs such

as parsley,

thyme, bay

leaves, and/or

rosemary

1 tablespoon

peppercorns

Vegetable Stock

1 pound

onions,

peeled, cut

in quarters

1/2 pound

carrots,

peeled, cut

in quarters

1/2 pound

celery, cut

in quarters

1/2 cup fresh

herbs such

as parsley,

thyme, bay

leaves, and/or

rosemary

ENHANCE THE FLAVOR

Before starting your stock, sear bones and/or sauté vegetables

on STOVE TOP HIGH until browned.

STOCKS

1 Place all the ingredients in the cooking pot and cover.

Select Auto-iQ Poached Infusions: Recipe 11 or 12 and

press the START/STOP button.

2 Place colander over a large bowl.

3 At the beep, CAREFULLY remove the cooking pot

using oven mitts and drain stock in the colander.

4 Allow stock to cool, uncovered, at room temperature.

When cool, skim any fat from the surface of the

strained stock and discard. Use immediately, or cover

and store in the refrigerator up to 1 week or in the

freezer up to 6 months.

TIPS

Don’t add salt. This allows you to better season

your dishes when using your stock later.

For even more ﬂavor, generously season with other

aromatics such as fennel or coriander seed.

Save your leftover vegetables throughout the week

and use them when making your stock.

For sauces and soups on the ﬂy, keep your stock

in a sealed container in the refrigerator up to 1 week,

or freeze it in ice cube trays, transfer to freezer bags,

and store frozen up to 6 months.

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

AUTO-IQ™

POACHED INFUSIONS

& STOCKS

QUICK MEALS

We’re all pretty strapped for time when it comes to cooking at home.

But the Auto-iQ Cooking System is set up to do the work for you—just

select a pre-set recipe, add your ingredients and hit a button. All you

have to do is enjoy.

THESE ONLY

TASTE LIKE THEY

TOOK HOURS

Always make sure food is cooked all the way through. To prevent possible illness, use a thermometer

to check that your food is cooked to the temperatures recommended by the Food and Drug Administration.

BREAKFAST

Herb Frittata 30

Red Pepper & Potato Frittata 31

Rolled Oats with Peaches,

Honey & Walnuts 31

Banana Nut Steel-Cut Oatmeal 33

Cinnamon Roll Breakfast Casserole 33

BEEF

Quick Beef Chili 34

Asian Meatballs with Broccoli 34

Green Chili & Chorizo Grits 35

Meat Ravioli with Marinara 35

Franks & Beans 36

Pepperoni Pizza Mac & Cheese 37

Spiced Ground Beef with Polenta 37

POULTRY

Chicken Spinach Noodle Bake 39

Chicken Spinach Artichoke Casserole 39

BBQ Chicken Dinner 40

Coconut Chicken Curry Stew 40

Green Chile Chicken Enchiladas 41

Chicken Tikka Masala 42

Chicken Corn Casserole 42

Turkey Lasagna 44

Chicken Curry 45

Thai Coconut Stew 45

Sweet Chili Chicken 47

SEAFOOD

Salmon & Broccoli Slaw 48

Ginger Shrimp & Green Beans 48

Lobster Ravioli in Vodka Sauce 49

Thai Mussels 50

White Wine Mussels 50

VEGETARIAN

Cheese Tortellini with Pesto 51

Baked Vegetable Polenta 52

Mexican Bean Casserole 52

Chickpea Curry 53

Vegetarian Tortilla Soup 54

Asian Pot Sticker Soup 55

Vegetable Pad Thai 55

Pinto Bean & Vegetable

Enchilada Casserole 56

Tofu Lentil Stew 56

Pierogi with Horseradish Sauce 57

Cuban-Style Black Beans 57

Meal need to be cooked a little longer?

Simply set to BAKE DRY at 350°F for 5–10

minutes, checking for desired doneness.

AUTO-IQ™

QUICK MEALS

AUTO-IQ™

QUICK MEALS

31 Questions? 1-877-646-5288 | ninjakitchen.com30 AUTO-IQ QUICK MEALS

Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

PREP: 15 MINUTES | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS

DIRECTIONS

1 Grease pot or coat with canola spray. Place all

ingredients, except feta, into the pot, and gently

stir to combine. Sprinkle feta on top, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 1 and press

the START/STOP button.

INGREDIENTS

10 large eggs, beaten

2/3 cup whole milk

1 cup fresh parsley,

chopped

1 cup fresh basil

leaves, chopped

2 tablespoons fresh

chives, chopped

1 cup cherry tomatoes

or grape tomatoes

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup crumbled

feta cheese

RECIPE

HERB FRITTATA

Tip: Serve with multigrain toast or a simple

green salad.

SWAP

Gruyere cheese for feta cheese

Tip: Serve warm for breakfast or cold, cut out into

small pieces, as tapas for a party.

RED PEPPER &

POTATO FRITTATA

PREP: 10 MINUTES | COOK: 29 MINUTES | MAKES: 6-8 SERVINGS

DIRECTIONS

1 In a mixing bowl, whisk together eggs, olive oil,

salt, and black pepper.

2 Place hash browns, onion, peppers, and egg

mixture into the pot. Gently stir to combine, then

cover pot.

3 Select Auto-iQ Quick Meals: Recipe 2 and press

the START/STOP button.

INGREDIENTS

10 large eggs

3 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon ground

black pepper

1/3 package (about

8 ounces) frozen

shredded hash brown

potatoes

1 medium onion,

peeled, diced

2 red bell peppers,

diced

RECIPE

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 3 and press

the START/STOP button.

3 Stir and serve.

INGREDIENTS

2 1/3 cups water

1 bag (16 ounces) frozen

peach slices

1 cup uncooked

old-fashioned whole

grain rolled oats

2/3 cup chopped walnuts

1/2 teaspoon vanilla

extract

1/4 teaspoon ground

cinnamon

1/4 teaspoon kosher salt

OPTIONAL

1/4 cup milk, for serving

1/4 cup honey, for serving

SWAPS

Frozen mixed berries for peaches

Sliced almonds for walnuts

Maple syrup for honey

PREP: 15 MINUTES | COOK: 22 MINUTES | MAKES: 4 SERVINGS

ROLLED OATS WITH

PEACHES, HONEY & WALNUTS

AUTO-IQ™

QUICK MEALS

AUTO-IQ™

QUICK MEALS

33 Questions? 1-877-646-5288 | ninjakitchen.com

Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

BANANA NUT

STEEL-CUT OATMEAL

CINNAMON ROLL

BREAKFAST CASSEROLE

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS

BANANA NUT STEEL-CUT OATMEAL

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 8 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Do not cover.

2 Select Auto-iQ Quick Meals: Recipe 4 and press

the START/STOP button.

3 Stir and serve.

DIRECTIONS

1 Lightly grease pot. In a mixing bowl, whisk together

eggs, milk, heavy cream, sugar, vanilla, cinnamon,

and salt.

2 Place cinnamon roll chunks, cream cheese, and egg

mixture into the pot, then cover.

3 Select Auto-iQ Quick Meals: Recipe 5 and press

the START/STOP button.

INGREDIENTS

3 3/4 cups water

1 cup uncooked

steel-cut oats

1/2 cup chopped walnuts

1 tablespoon flaxseed

1/2 teaspoon

vanilla extract

1/4 teaspoon

ground cinnamon

3/4 cup dried fruit,

like cherries or raisins

1/4 teaspoon kosher salt

OPTIONAL

3 tablespoons light

brown sugar, for serving

2 ripe bananas,

sliced, for serving

1/4 cup low-fat milk,

for serving

INGREDIENTS

5 large eggs

2/3 cup milk

1/2 cup heavy cream

1/4 cup sugar

1 teaspoon

vanilla extract

1/4 teaspoon

ground cinnamon

1/4 teaspoon kosher salt

4 large cooked

cinnamon rolls,

cut in 1-inch chunks

1/2 package (4 ounces)

cream cheese, cut in

1/2-inch pieces

RECIPE

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QUICK BEEF CHILI

RECIPE

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 4–6 SERVINGS

DIRECTIONS

1 Place beef in pot and break apart with a spatula.

2 Place remaining ingredients in pot. Stir to combine,

then cover pot.

3 Select Auto-iQ Quick Meals: Recipe 6 and press

the START/STOP button.

4 Stir and serve.

INGREDIENTS

1 1/2 pounds uncooked

ground beef

1 can (28 ounces)

diced tomatoes

1 can (15 ounces) kidney

beans, rinsed, drained

1 large green bell

pepper, chopped

1 large onion,

peeled, chopped

2 tablespoons

chili powder

1/2 teaspoon

ground cumin

1 teaspoon salt

SWAPS

Ground chicken or ground turkey for ground beef

Black beans for kidney beans

Tip: Serve with your favorite toppings such

as diced avocado, sliced scallions, and grated

cheddar cheese.

RECIPE ASIAN MEATBALLS

WITH BROCCOLI

PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 7 and press

the START/START button.

3 Stir and serve.

INGREDIENTS

1/2 package (12 ounces)

frozen mini beef

meatballs

1 pound frozen

broccoli florets

1/2 cup low-sodium

beef broth

1/2 cup hoisin sauce

3 tablespoons

low-sodium soy sauce

2 tablespoons

rice vinegar

1 tablespoon light

brown sugar

1/2 teaspoon

garlic powder

1/4 teaspoon

ground ginger SWAPS

Turkey meatballs for beef meatballs

Brussels sprouts, cut in half, for broccoli florets

RECIPE GREEN CHILE & CHORIZO GRITS

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 8 and press

the START/STOP button.

3 Stir and serve.

INGREDIENTS

1 cup old-fashioned grits

3 cups water

1 can (10 ounces)

diced tomatoes and

green chilies

2 cans (4 ounces each)

diced green chiles

1/2 package (6 ounces)

cooked chorizo, chopped

1/2 teaspoon ground

black pepper

1/4 teaspoon kosher salt

OPTIONAL

1 cup shredded

Colby-Jack cheese,

for serving

1/4 cup fresh cilantro,

chopped, for serving

SWAPS

Corn grits for old-fashioned grits

Andouille chicken sausage for chorizo

RECIPE MEAT RAVIOLI WITH MARINARA

9PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 9 and press

the START/START button.

3 Stir and serve.

INGREDIENTS

2 pounds frozen

meat ravioli

1 jar (24 ounces)

marinara sauce

1 2/3 cups water

1 teaspoon Italian

seasoning

1/4 teaspoon ground

black pepper

1/4 teaspoon

garlic powder

OPTIONAL

1/4 cup fresh basil,

chopped, for serving

Grated Parmesan

cheese, for serving SWAPS

Cheese ravioli for meat ravioli

Vodka sauce or Alfredo sauce for marinara sauce

RECIPE

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SPICED GROUND BEEF

WITH POLENTA

RECIPE

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS

DIRECTIONS

1 Place all ingredients, except polenta, into the pot.

Stir to combine, making sure to break up any large

chunks of beef.

2 Place polenta on top of beef mixture, then cover pot.

3 Select Auto-iQ Quick Meals: Recipe 12 and press

the START/STOP button.

INGREDIENTS

2 pounds uncooked

lean ground beef

1 tablespoon

chili powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon

ground cumin

1/4 teaspoon crushed

red pepper

1 can (15 ounces)

tomato sauce

1 log (18 ounces)

cooked polenta,

cut in 1/2-inch rounds

(about 12–14 total)

SWAPS

Ground turkey for ground beef

1 cup frozen corn for polenta

Tip: For extra protein, stir in a can of rinsed and

drained black beans before topping with polenta.

PEPPERONI PIZZA MAC & CHEESE

PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 6–8 SERVINGS

DIRECTIONS

1 Place all ingredients, except mozzarella, into the

pot. Stir to combine, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 11 and press

the START/STOP button.

3 Add cheese. Stir and serve.

INGREDIENTS

5 cups water

1 jar (14 ounces)

pizza sauce

1 package (8 ounces)

cream cheese, softened,

cut in 1-inch pieces

1 pound uncooked

mini wheel pasta

1 bag (4 ounces)

mini pepperoni

1 teaspoon Italian

seasoning

1/2 teaspoon crushed

red pepper

3 cups shredded

mozzarella cheese,

for serving

RECIPE

Tip: For a loaded version, add 1/4 cup each

sliced black olives and canned quartered

artichoke hearts.

SWAPS

Elbow pasta for mini wheel pasta

Turkey pepperoni or diced cooked chicken sausage

for pepperoni

FRANKS & BEANS

RECIPE

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 10 and press

the START/STOP button.

3 Stir and serve.

INGREDIENTS

3 cans (15 ounces each)

cannellini beans, rinsed,

drained

4 hot dogs, cut in

1-inch pieces

1 onion, peeled, minced

1 cup lightly packed

brown sugar

1 cup ketchup

3/4 cup water

1/3 cup molasses

1/4 cup apple

cider vinegar

1 tablespoon

dry mustard

SWAPS

Baked beans for cannellini beans

Cooked sausage for hot dogs

Tip: You can replace the molasses, brown sugar,

vinegar, and ketchup with some BBQ sauce.

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CHICKEN SPINACH NOODLE BAKE

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 13 and press

the START/STOP button.

3 Serve immediately.

INGREDIENTS

1 1/2 pounds uncooked

boneless, skinless

chicken breasts, cubed

3 1/2 cups water

1 pound uncooked

elbow pasta

1 pound whole-milk

ricotta cheese

1 1/2 cups shredded

mozzarella cheese

3 cloves garlic,

peeled, minced

4 cups fresh

baby spinach

1 teaspoon salt

RECIPE

SWAPS

Cavatappi or cavatelli pasta for elbow pasta

Swiss chard or kale for spinach

CHICKEN SPINACH

ARTICHOKE CASSEROLE

RECIPE

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot and stir to

combine, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 14 and press

the START/STOP button.

3 Sprinkle with additional Parmesan and serve.

INGREDIENTS

1 rotisserie chicken

(2.5–3 pounds),

meat shredded

2 boxes (10 ounces

each) chopped spinach,

thawed, squeezed of

excess liquid

3 cans (14 ounces each)

quartered artichoke

hearts, drained

1 bunch scallions,

chopped

1 package (8 ounces)

fresh mozzarella

cheese, shredded

1/2 cup grated Parmesan

cheese, plus more

for serving

1 cup heavy cream

1 teaspoon salt SWAPS

Leftover turkey for rotisserie chicken

Whole milk or full-fat coconut milk for heavy cream

CHICKEN SPINACH NOODLE BAKE

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BBQ CHICKEN DINNER

RECIPE

PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 15 and press

the START/STOP button.

INGREDIENTS

2 pounds uncooked

boneless, skinless

chicken thighs,

cut in half

1 medium onion, peeled,

thinly sliced

1 cup barbecue sauce

1 can (28 ounces)

baked beans

SWAP

Boneless pork chops for chicken thighs

Tip: Serve on rice with corn on the cob and

coleslaw for a complete Fourth of July meal.

RECIPE COCONUT CHICKEN

CURRY STEW

PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 16 and press

the START/STOP button.

3 Stir and serve.

INGREDIENTS

2 1/2 pounds uncooked

boneless, skinless

chicken breasts,

cut in 1-inch pieces

2 cups fresh snow peas

1 can (13.66 ounces)

coconut milk

3-inch piece

lemongrass, minced

2 cloves garlic,

peeled, minced

2 1/2 tablespoons

curry powder

1 tablespoon sugar

1 tablespoon grated

fresh ginger

1/4 teaspoon crushed

red pepper

OPTIONAL

1 cup toasted

sweetened coconut

flakes, for serving

1/2 cup fresh cilantro,

chopped, for serving

SWAPS

Firm tofu for chicken breasts

Green bell peppers for snow peas

Juice and zest of 1 lime for lemongrass

GREEN CHILE CHICKEN ENCHILADAS

RECIPE

PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Stir together the chicken, cream cheese, sour

cream, cilantro, green chiles, and spices in a bowl;

set aside.

2 Pour 1 cup enchilada sauce into the pot. Arrange

6 tortillas in a single layer in pot, slightly overlapping.

3 Evenly cover tortillas with half the chicken mixture,

1 ¼ cups cheese, and ½ cup enchilada sauce. Place

6 tortillas on top and repeat process.

4 Arrange remaining tortillas on top and cover with

1 ½ cups sauce. Sprinkle with remaining cheese and

cover pot.

5 Select Auto-iQ Quick Meals: Recipe 17 and press

the START/STOP button.

INGREDIENTS

3 cups shredded

chicken

1 package (8 ounces)

cream cheese, softened

1/2 cup sour cream

1/2 cup fresh cilantro,

chopped

1 can (4.5 ounces)

chopped green chiles

1/2 teaspoon

garlic powder

1 teaspoon

ground cumin

1/2 teaspoon salt

1 can (28 ounces)

red or green enchilada

sauce, divided

18 (6-inch) corn

tortillas, divided

1 package (16 ounces)

shredded Monterey Jack

cheese, divided

OPTIONAL

1 tablespoon cilantro,

chopped, for serving

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CHICKEN TIKKA MASALA

PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 4–6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot and stir to

combine, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 18 and press

the START/STOP button.

3 Stir and serve.

INGREDIENTS

2 pounds uncooked

boneless, skinless

chicken breasts, cut

in 1-inch chunks

1 can (28 ounces)

crushed tomatoes

1 pound frozen peas

1 onion, peeled,

chopped

3 cloves garlic,

peeled, chopped

1-inch piece fresh ginger,

peeled, minced

1 tablespoon ground

garam masala seasoning

1 1/2 teaspoons salt

1 teaspoon ground

turmeric

3/4 cup heavy cream

RECIPE

SWAPS

Chicken thighs for chicken breasts

Coconut cream for heavy cream

CHICKEN CORN CASSEROLE

RECIPE

PREP: 10 MINUTES | COOK: 15 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Place chicken, corn, soup, sour cream, and

¾ cup crackers into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 19 and press

the START/STOP button.

3 Top with remaining crackers and serve.

INGREDIENTS

1 rotisserie chicken

(3 pounds), shredded

(about 5 cups shredded

chicken)

1 can (15.5 ounces)

corn, drained

1 can (10.5 ounces)

condensed cream of

chicken soup

1 cup sour cream

1 1/2 cups butter

crackers, roughly

crushed, divided

SWAPS

Cream of mushroom soup or cream of celery soup

for cream of chicken soup

Greek yogurt for sour cream

Tip: Serve with rice or naan on the side. Garnish

with chopped cilantro, if desired.

Tip: Serve with a green salad for a simple supper.

CHICKEN TIKKA MASALA

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TURKEY LASAGNA

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 4–6 SERVINGS

DIRECTIONS

1 Place turkey and ⅓ cup sauce into the pot. Cover

with 4 sheets pasta, breaking up the fourth to cover

the sides of the pan.

2 Scatter the zucchini slices over the pasta. Spread

with ricotta and sprinkle with 1 cup mozzarella

cheese. Cover with half the remaining sauce.

3 Layer the remaining pasta, then top with the

remaining sauce and mozzarella cheese. Cover pot.

4 Select Auto-iQ Quick Meals: Recipe 20 and press

the START/STOP button.

5 For best results, let stand 5 to 10 minutes before serving.

INGREDIENTS

1 pound uncooked

ground turkey

(preferably dark

meat)

1 jar (24 ounces)

marinara sauce, divided

8 uncooked no-boil

lasagna pasta sheets,

divided

1 medium zucchini, cut

in 1/4-inch thick rounds

1 pound whole-milk

ricotta cheese

1 1/2 cups shredded

mozzarella cheese,

divided

RECIPE

SWAPS

Ground beef or ground chicken for ground turkey

Eggplant for zucchini

CHICKEN CURRY

PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 4–6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 21 and press

the START/STOP button.

INGREDIENTS

1 1/2 pounds uncooked

boneless, skinless

chicken breasts,

cut in 1-inch strips

1 onion, peeled, sliced

2 cloves garlic, peeled,

chopped

1 red bell pepper, sliced

1 1/2 tablespoons

curry powder

2 tablespoons honey

1 can (15 ounces)

diced tomatoes

1/2 cup chicken stock

1/2 cup full-fat

coconut milk

1 1/2 teaspoons salt

RECIPE

SWAPS

Heavy cream for coconut milk

Agave nectar for honey

THAI COCONUT STEW

RECIPE

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

and cover pot.

2 Select Auto-iQ Quick Meals: Recipe 22 and press

the START/STOP button.

3 Stir and serve.

INGREDIENTS

1 can (14 ounces)

coconut milk

2 tablespoons lime juice

2 tablespoons

lemongrass, minced

2 cups uncooked

jasmine rice

1 tablespoon salt

1 teaspoon ground

black pepper

1 pound uncooked

boneless, skinless

chicken breasts,

cut in 1-inch pieces

4 cups chicken stock

1 pint (6 ounces) button

mushrooms, sliced

2 tablespoons

fresh ginger, minced

3 cups water

OPTIONAL

1/4 cup fresh cilantro,

chopped, for serving

SWAP

White basmati rice for jasmine rice

Tip: Serve with white or brown rice. Garnish with

chopped cilantro, if desired.

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SWEET CHILI CHICKEN

RECIPE

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 2–4 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 23 and press

the START/STOP button.

3 Stir and serve.

INGREDIENTS

1 pound uncooked

chicken tenderloins

1 red bell pepper,

cut in 1-inch pieces

2 cups (about 6 ounces)

snow peas, trimmed

1 cup pineapple chunks,

fresh or canned, drained

1/4 cup sweet chili sauce

2 tablespoons

low-sodium soy sauce

OPTIONAL

1/3 cup roasted or

candied cashews,

chopped, for serving

SWAPS

Chicken breasts for chicken tenderloins

Frozen peas for snow peas

Any unsalted roasted nuts for cashews

Tip: For a heartier meal, serve over brown rice,

white rice, or rice noodles.

SWEET CHILI CHICKEN

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SALMON & BROCCOLI SLAW

PREP: 20 MINUTES | COOK: 23 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Mix broccoli slaw with shallot, garlic, ½ teaspoon

cumin, ½ tablespoon paprika, and ½ tablespoon dry

mustard.

2 Season salmon with remaining spices, salt, and

pepper. Add water, couscous, and seasoned

vegetables to the pot. Next, add the salmon and

cover the pot.

3 Select Auto-iQ Quick Meals: Recipe 24 and press

the START/STOP button.

INGREDIENTS

1 bag (12 ounces)

broccoli slaw

1 shallot,

peeled, minced

5 cloves garlic,

peeled, minced

1 teaspoon ground

cumin, divided

1 tablespoon

paprika, divided

1 tablespoon dry

mustard, divided

2 pounds uncooked

salmon fillets, cut in

quarters

1 tablespoon salt

1 teaspoon ground

black pepper

3 cups water

1 1/2 cups uncooked

Israeli couscous

OPTIONAL

1 tablespoon chives,

minced, for serving

RECIPE

SWAPS

1 bag (14 ounces) coleslaw mix for broccoli slaw

Orzo for Israeli couscous

GINGER SHRIMP

& GREEN BEANS

RECIPE

PREP: 15 MINUTES | COOK: 18 MINUTES | MAKES: 2–4 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 25 and press

the START/STOP button.

3 Serve immediately.

INGREDIENTS

1 pound uncooked large

shrimp (16-18 count),

peeled, deveined

1 package (8 ounces)

green beans, trimmed

2-inch piece fresh

ginger, peeled, minced

2 cloves garlic, peeled,

minced

1 can (8 ounces) sliced

water chestnuts, drained

1/3 cup chicken stock

1 tablespoon low-sodium

soy sauce

1 tablespoon mirin

1 tablespoon toasted

sesame oil SWAPS

Tofu for shrimp

Baby corn for water chestnuts

Rice wine for mirin

Tip: For a heartier meal, serve over steamed white

or brown rice.

LOBSTER RAVIOLI IN VODKA SAUCE

RECIPE

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 26 and press

the START/STOP button.

3 Stir and serve.

INGREDIENTS

2 pounds frozen

lobster ravioli

1 jar (24 ounces)

vodka sauce

1 3/4 cups water

1 teaspoon garlic powder

2 tablespoons fresh

tarragon, chopped

1/4 teaspoon crushed

red pepper

OPTIONAL

1/3 cup grated Parmesan

cheese, for serving

SWAPS

Cheese or mushroom ravioli for lobster ravioli

Basil for tarragon

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CHEESE TORTELLINI WITH PESTO

RECIPE

PREP: 5 MINUTES | COOK: 20 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

2 pounds frozen cheese

tortellini

2 cups low-sodium

vegetable broth

3/4 cup basil pesto

1/2 cup sundried

tomatoes, chopped

1/3 cup water

1/2 teaspoon ground

black pepper

OPTIONAL

Grated asiago cheese,

for serving

Tip: Add chopped prosciutto and pine nuts for

a northern Italian twist.

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 29 and press

the START/STOP button.

3 Stir and serve.

SWAP

Frozen mini ravioli for cheese tortellini

Tip: Garnish with any combination of chopped

cilantro, basil, and mint.

THAI MUSSELS

RECIPE

PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 27 and press

the START/STOP button.

3 Serve immediately.

INGREDIENTS

3 pounds fresh mussels,

rinsed, debearded

1 can (14 ounces) full-fat

coconut milk

Zest and juice of 4 limes

2 tablespoons

lemongrass, minced

2 tablespoons ginger,

minced

1 tablespoon salt

4 cups water

1/2 package (8 ounces)

uncooked linguine,

broken in half

2 tablespoons red curry

paste

1 pound sugar snap peas

1 tablespoon fish sauce SWAPS

Littleneck clams for mussels

White or rice vinegar for fish sauce

WHITE WINE MUSSELS

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 2 SERVINGS

DIRECTIONS

1 Place all ingredients, except mussels, into the pot

and stir to combine.

2 Add the mussels, then cover pot.

3 Select Auto-iQ Quick Meals: Recipe 28 and press

the START/STOP button.

4 Stir and serve.

INGREDIENTS

3/4 box (12 ounces)

uncooked angel hair

pasta

5 cloves garlic,

peeled, minced

1 small bunch fresh

parsley, chopped

(about 1/2 cup)

1 1/2 cups dry white wine

1 cup water

3 tablespoons butter,

cut in pieces

2 1/2 pounds uncooked

mussels, scrubbed,

rinsed

RECIPE

SWAP

Littleneck clams for mussels

Tip: Pinot grigio or sauvignon blanc wine would

work well in this recipe.

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RECIPE

CHICKPEA CURRY

PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 In a large bowl, whisk together the coconut milk,

lime juice, and curry powder until combined. Stir in

the tomatoes and their juices, then season with salt

and pepper.

2 Transfer mixture to the pot along with remaining

ingredients. Stir to combine, then cover pot.

3 Select Auto-iQ Quick Meals: Recipe 32 and press

the START/STOP button.

4 Stir and serve.

INGREDIENTS

1 can (13.66 ounces)

unsweetened

full-fat coconut milk

1 teaspoon lime juice

2 teaspoons

curry powder

1 can (14.5 ounces)

diced tomatoes

Salt and pepper, to taste

1/2 teaspoon fresh

ginger, grated

1 clove garlic,

peeled, minced

1 small onion, peeled,

diced (about 1/2 cup)

2 cans (15.5 ounces

each) chickpeas, rinsed,

drained

1/2 small bunch kale,

sliced (about 2 1/2 cups)

Tip: For a complete meal, serve this with naan

or pita bread.

SWAP

Spinach for kale

BAKED VEGETABLE POLENTA

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Pour the olive oil into the pot. Layer the onion,

summer squash, zucchini, and then the tomatoes on

top of oil. Season generously with salt and pepper.

2 Layer the polenta on top. Sprinkle with Parmesan

cheese, then cover pot.

3 Select Auto-iQ Quick Meals: Recipe 30 and press

the START/STOP button.

INGREDIENTS

2 tablespoons extra

virgin olive oil

1 large red onion,

peeled, cut in

1/4-inch rounds

1 medium yellow squash,

cut in 1/4-inch rounds

1 medium zucchini,

cut in 1/4-inch rounds

1 1/2 pounds vine-ripened

tomatoes (about 4

medium tomatoes),

cut in 1/4-inch rounds

Salt and pepper, to taste

1 log (18 ounces)

cooked polenta,

cut in 1/4-inch rounds

(about 12–14 total)

1/4 cup grated

Parmesan cheese

RECIPE

SWAPS

1 can (15 ounces) whole tomatoes

for vine-ipened tomatoes

1 cup frozen corn for polenta

MEXICAN BEAN CASSEROLE

RECIPE

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Place all ingredients, except cheddar cheese, into

the pot. Stir to combine, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 31 and press

the START/STOP button.

3 Add cheese. Stir and serve.

INGREDIENTS

2 cans (15 ounces each)

pinto beans, rinsed,

drained

1 can (15 ounces)

diced tomatoes

5 corn tortillas, torn

in 3-inch pieces

1 large green bell

pepper, chopped

1 large onion,

peeled, chopped

1 1/2 tablespoons

chili powder

1/2 teaspoon

ground cumin

1 teaspoon salt

2 cups grated white

cheddar cheese,

for serving SWAPS

Black beans for pinto beans

Corn chips for corn tortillas

AUTO-IQ™

QUICK MEALS

AUTO-IQ™

QUICK MEALS

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Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

ASIAN POT STICKER SOUP

RECIPE

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 4–5 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 34 and press

the START/STOP button.

3 Serve immediately.

INGREDIENTS

2 bags (7 ounces each)

frozen pot stickers

1 bag (16 ounces) frozen

Asian vegetable blend

3 cups fresh

baby spinach

4 cups low-sodium

vegetable broth

1/4 cup stir-fry sauce

3 tablespoons

low-sodium

teriyaki sauce

1/4 teaspoon

ground ginger

SWAPS

Frozen stir-fry vegetables for Asian vegetable blend

Bok choy for spinach

Chicken broth for vegetable broth

VEGETARIAN TORTILLA SOUP

RECIPE

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 33 and press

the START/STOP button.

3 Stir and serve.

SWAPS

1 can (15 ounces) crushed tomatoes for condensed

tomato soup

Black beans for kidney beans

INGREDIENTS

4 cups low-sodium

vegetable broth

2 cups water

1 can (10.75 ounces)

condensed tomato soup

1 can (15 ounces)

dark red kidney beans

2 cups frozen classic

mixed vegetables

2 cloves garlic,

peeled, minced

1 teaspoon ground cumin

1/2 teaspoon

onion powder

1/2 teaspoon

dried oregano

1/4 teaspoon

smoked paprika

1/4 teaspoon ground

black pepper

20 corn tortilla chips

1/2 teaspoon salt

OPTIONAL

1/4 cup fresh cilantro,

chopped, for serving

VEGETABLE PAD THAI

RECIPE

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

ensuring pasta is submerged, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 35 and press

the START/STOP button.

3 Stir and serve.

INGREDIENTS

3/4 package (12 ounces)

uncooked linguine,

broken in half

3 carrots, peeled,

thinly sliced

1 red bell pepper,

thinly sliced

4 scallions, trimmed,

thinly sliced

4 cloves garlic,

peeled, minced

2 teaspoons fresh

ginger, minced

3 1/2 cups

vegetable broth

1 tablespoon

peanut butter

3 tablespoons soy sauce

1 tablespoon

brown sugar

1/2 teaspoon crushed

red pepper

1 cup fresh cilantro,

finely chopped, plus

more for serving

Juice of 1 lime

OPTIONAL

1/2 cup chopped peanuts,

for serving

Lime wedges, for serving

SWAP

1 package whole wheat spaghetti for linguine

AUTO-IQ™

QUICK MEALS

AUTO-IQ™

QUICK MEALS

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Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

RECIPE PINTO BEAN & VEGETABLE

ENCHILADA CASSEROLE

PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 6–8 SERVINGS

DIRECTIONS

1 In a mixing bowl, stir together enchilada sauce,

green chiles, cumin, and black pepper.

2 Place peppers, corn tortillas, pinto beans, and

sauce mixture into the pot. Stir to combine, then

cover pot.

3 Select Auto-iQ Quick Meals: Recipe 36 and press

the START/STOP button.

INGREDIENTS

2 cans (10 ounces each)

mild enchilada sauce

2 cans (4.5 ounces each)

chopped green chiles

1 tablespoon

ground cumin

1/4 teaspoon

ground black pepper

2 bell peppers, sliced

16 soft corn tortillas,

cut in quarters

2 cans (15 ounces each)

pinto beans, rinsed,

drained

OPTIONAL

1 1/2 cups shredded

Mexican cheese,

for serving SWAPS

Red chiles for green chiles

Black beans for pinto beans

37 39

RECIPE RECIPE

TOFU LENTIL STEW CUBAN-STYLE BLACK BEANS

PREP: 5 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS PREP: 5 MINUTES | COOK: 20 MINUTES | MAKES: 6-8 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 37 and press

the START/STOP button.

DIRECTIONS

1 Place all ingredients into the pot. Stir to combine,

then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 39 and press

the START/STOP button.

3 Stir and serve.

INGREDIENTS

1 brick (14 ounces)

extra-firm tofu, drained,

cut in 1/2-inch chunks

2 2/3 cups

vegetable broth

2/3 cup uncooked

red lentils

1 can (14.5 ounces)

petite diced tomatoes

3 cups bok choy,

chopped

1 tablespoon Italian

seasoning

1/4 teaspoon ground

black pepper

INGREDIENTS

3 cans (15.5 ounces

each) black beans,

rinsed, drained

1 can (15.5 ounces) white

hominy, rinsed, drained

1 small white onion,

peeled, finely chopped

2 cloves garlic, peeled,

minced

2 bay leaves

1 teaspoon ground

cumin

1 teaspoon salt

1 1/3 cup vegetable stock

2 teaspoons dried

Mexican oregano

SWAPS

1 medium zucchini, chopped or 1 pound uncooked

chicken breast, cut in 1-inch cubes for tofu

Kale or Chinese cabbage for bok choy

2 tablespoons curry paste for Italian seasoning

Tip: Serve with fresh sprouts, cilantro, and

lime wedges.

RECIPE PIEROGI WITH

HORSERADISH SAUCE

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Place all ingredients into the pot. Gently stir to

combine, then cover pot.

2 Select Auto-iQ Quick Meals: Recipe 38 and press

the START/STOP button.

INGREDIENTS

2 pounds frozen pierogi

1 medium onion, peeled,

chopped

2 cups vegetable broth

3 cups fresh

baby spinach

2 tablespoons prepared

horseradish

1/4 teaspoon kosher salt

1/4 teaspoon ground

black pepper

SWAP

Large frozen ravioli for pierogi

RECIPE

Tip: Serve with a side of sour cream or

Greek yogurt.

Tip: Serve with plenty of fresh toppings like

sliced avocado, sliced radishes, chopped cilantro,

and Mexican cheese like cotija or queso fresco.

AUTO-IQ™

QUICK MEALS

AUTO-IQ™

QUICK MEALS

LAYERED BOWLS

These 2-step recipes use your Auto-iQ Cooking System to build

some serious flavor. Yep, these layered bowls featuring hearty blends

of proteins and veggies will have your taste buds dancing.

DO A 1–2 STEP

TO DELICIOUS

Always make sure food is cooked all the way through. To prevent possible illness, use a thermometer

to check that your food is cooked to the temperatures recommended by the Food and Drug Administration.

BREAKFAST

Baked Eggs with Breakfast Hash 60

Butternut Hash & Eggs 60

BEEF

Beef Fajita Rice Bowl 61

American Chop Suey 62

Sweet & Spicy Beef with Edamame 63

Beef Barley Strogano 63

Cheeseburger Pasta 64

Freeform Beef & Artichoke Lasagna 64

PORK

Tortellini with Sausage Alfredo 65

Pork Chops with Apples & Rice 65

Sausage with Butter Beans 67

Orecchiette with Broccoli Rabe

& Sausage 67

Sausage & Peppers Rice Bowl 68

Ham with Pineapple Rice 68

Jambalaya 69

Mushroom Pork Chops 69

POULTRY

Peanut Chicken with Cauliﬂower Rice 71

Chicken Pho 71

Mediterranean Chicken Tenders 72

Arroz Con Pollo 72

Creamy French Onion Chicken & Rice 73

Southwest Chicken Burrito Bowl 74

Chicken Gyro with Quinoa 75

Chicken with Mushroom

Marsala Couscous 75

Chicken with Mustard Cream Sauce 76

Red Wine Chicken (Coq au Vin) 76

Quick Chicken Cassoulet 77

Turkey & Mushroom Kasha 78

Turkey Minestrone Soup 79

SEAFOOD

Shrimp & Bok Choy with Rice 81

Cod with Broccoli Rabe & Quinoa 81

New England Clam Chowder 82

Cashew-Crusted Flounder 82

VEGETARIAN

Ravioli with Mushroom Sauce 83

Moroccan Chickpea Stew 83

Meal need to be cooked a little longer?

Simply set to BAKE DRY at 350°F for 5–10

minutes, checking for desired doneness.

AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

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Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

BEEF FAJITA RICE BOWL

PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 4-6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and

then add flank steak, fajita seasoning mix, bell

peppers, and onion. Cook uncovered for 10 minutes,

stirring occasionally.

2 Add broth and rice to pot. Stir to combine,

then cover pot. Select Auto-iQ Layered Bowls:

Recipe 3 and press the START/STOP button.

Stir and serve.

INGREDIENTS

1 tablespoon canola oil

1 1/2 pounds uncooked

beef flank steak, cut in

2-inch x ¼-inch slices

2 packets (1.25

ounces each) fajita

seasoning mix

2 bell peppers,

thinly sliced

1 medium onion, peeled,

thinly sliced

2 1/2 cups low-sodium

beef broth

1 cup uncooked long

grain white rice

OPTIONAL

Guacamole, for serving

Salsa, for serving

Sour cream, for serving

RECIPE

Tip: To turn this bowl into a burrito—just warm large

soft ﬂour tortillas and wrap up the ﬁnished product.

RECIPE BAKED EGGS WITH

BREAKFAST HASH

PREP: 15 MINUTES | COOK: 29 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat butter in pot for 2 minutes and

add breakfast sausage, potato, bell peppers,

onion, garlic powder, onion powder, salt, and

pepper. Cook, uncovered, for 15 minutes,

stirring occasionally.

2 Crack the eggs on top of the hash. Pour maple

syrup evenly over top, then cover pot. Select

Auto-iQ Layered Bowls: Recipe 1 and press

the START/STOP button. Serve immediately.

INGREDIENTS

2 tablespoons butter

1 pound uncooked

ground breakfast

sausage, crumbled

1 large Idaho potato,

diced

2 bell peppers, diced

1 medium white onion,

peeled, diced

1 teaspoon garlic powder

1 teaspoon

onion powder

2 teaspoons salt

1 teaspoon ground

black pepper

8 eggs

1/4 cup maple syrup

OPTIONAL

1 teaspoon paprika,

for serving

RECIPE BUTTERNUT HASH & EGGS

2PREP: 20 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat butter in pot for 2 minutes and

add pancetta, squash, shallot, jalapeño pepper, and

thyme. Cook for 15 minutes, stirring occasionally.

2 Crack eggs on top of squash mixture. Select

Auto-iQ Layered Bowls: Recipe 2 and press the

START/STOP button. Stir and serve.

INGREDIENTS

1 teaspoon butter

1 package (4 ounces)

diced pancetta

1 butternut squash,

peeled, cut in 1-inch

pieces

1 medium shallot,

peeled, chopped

1 jalapeño pepper,

diced

1 sprig fresh thyme

leaves

4 eggs

OPTIONAL

1 teaspoon fresh parsley,

chopped, for garnish

SWAP

Bacon for pancetta

RECIPE

Tip: For a spicier dish, look for a red jalapeño

pepper instead of a green one.

AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

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Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

AMERICAN CHOP SUEY

PREP: 10 MINUTES | COOK: 35 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add ground beef, red bell pepper, and onion. Cook

uncovered for 8 minutes, stirring occasionally.

2 Add macaroni, pasta sauce, water, Worcestershire

sauce, black pepper, and salt to pot. Stir to

combine, then cover pot. Select Auto-iQ Layered

Bowls: Recipe 4 and press the START/STOP

button. Stir and serve.

INGREDIENTS

1 tablespoon canola oil

1 pound uncooked

ground beef

1 red bell pepper,

chopped

1 medium onion,

peeled, chopped

1 box (16 ounces)

uncooked elbow

macaroni

1 jar (24 ounces)

pasta sauce

4 cups water

1/4 cup Worcestershire

sauce

1/2 teaspoon ground

black pepper

¼ teaspoon kosher salt

OPTIONAL

2 cups shredded

mozzarella cheese,

for serving

RECIPE

SWAPS

Ground turkey for ground beef

Ditalini pasta for elbow macaroni

RECIPE SWEET & SPICY BEEF

WITH EDAMAME

PREP: 15 MINUTES | COOK: 42 MINUTES | MAKES: 4-6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and

then add flank steak, red bell pepper, carrot,

and ginger. Cook uncovered for 10 minutes,

stirring occasionally.

2 Add broth, rice, edamame, chili sauce, and

sambal oelek to pot. Stir to combine, then cover

pot. Select Auto-iQ Layered Bowls: Recipe 5 and

press the START/STOP button. Stir and serve.

INGREDIENTS

1 tablespoon canola oil

1 1/2 pounds uncooked

beef flank steak, cut in

2-inch by ¼-inch slices

1 red bell pepper,

thinly sliced

1 medium carrot, peeled,

thinly sliced

1 tablespoon fresh

ginger, minced

1 1/2 cups low-sodium

beef broth

1 cup uncooked

jasmine rice

1 cup frozen

shelled edamame

1/3 cup sweet chili sauce

1 tablespoon sambal

oelek (or any red chili

sauce or paste)

OPTIONAL

1 can (11 ounces)

mandarin oranges,

drained, for serving

RECIPE BEEF BARLEY STROGANOFF

6PREP: 15 MINUTES | COOK: 42 MINUTES | MAKES: 8 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and

then add beef, carrots, onion, and garlic. Cook

uncovered for 10 minutes, stirring occasionally.

2 Add gravy, broth, mushrooms, barley,

Worcestershire sauce, mustard, paprika, and black

pepper to pot. Stir to combine, then cover pot.

Select Auto-iQ Layered Bowls: Recipe 6 and press

the START/STOP button. Stir and serve.

INGREDIENTS

1 tablespoon canola oil

1 1/2 pounds uncooked

lean ground beef

2 medium carrots,

peeled, chopped

1 medium onion,

peeled, chopped

3 cloves garlic,

peeled, minced

1 can or jar (10.5 ounces)

beef gravy

3 cups low-sodium

beef broth

1 pound white

mushrooms, chopped

1/2 cup uncooked barley

2 tablespoons

Worcestershire sauce

1 tablespoon

Dijon mustard

1 teaspoon paprika

1/4 teaspoon ground

black pepper

OPTIONAL

1/2 cup sour cream,

for serving

SWAPS

Ground turkey for ground beef

Greek yogurt for sour cream

RECIPE

AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

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Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

CHEESEBURGER PASTA

PREP: 15 MINUTES | COOK: 38 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Add beef, onion, and salt and cook,

stirring occasionally, for 5 minutes.

2 Add tomatoes, ketchup, mustard, relish, pasta, and

water to pot. Gently stir to combine and cover pot.

Select Auto-iQ Layered Bowls: Recipe 7 and press

the START/STOP button. Stir in cheese and serve.

INGREDIENTS

1 1/2 pounds uncooked

ground beef

1 medium white onion,

peeled, diced

1 tablespoon kosher salt

1 can (14 ounces)

crushed tomatoes

1/2 cup ketchup

1/2 cup yellow mustard

1/2 cup relish

3/4 box (12 ounces)

uncooked large

pasta shells

3 cups water

1 cup shredded

cheddar cheese

OPTIONAL

2 scallions, sliced,

for garnish

RECIPE

SWAPS

Ground chicken for ground beef

Penne pasta for shells

FREEFORM BEEF

& ARTICHOKE LASAGNA

PREP: 20 MINUTES | COOK: 37 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add beef, garlic, onion, and salt. Cook for 10

minutes, stirring occasionally.

2 Add lasagna noodles, artichoke hearts, ricotta,

and pasta sauce to the pot. Stir to combine, then

cover pot. Select Auto-iQ Layered Bowls: Recipe 8

and press the START/STOP button. Stir and serve.

INGREDIENTS

2 tablespoons canola oil

1 1/2 pounds uncooked

ground beef

3 cloves garlic,

peeled, minced

1 medium white onion,

peeled, chopped

2 tablespoons

kosher salt

1 box (9 ounces)

uncooked oven-ready

lasagna noodles, broken

in 2-inch pieces

1 jar (8 ounces) cooked

artichoke hearts,

drained, cut in half

1 cup (8 ounces)

ricotta cheese

1 jar (24 ounces)

prepared pasta sauce

OPTIONAL

1 bag (5 ounces) baby

spinach, for serving

1 cup shredded

mozzarella cheese,

for serving

RECIPE

SWAPS

Ground chicken for ground beef

Sundried tomatoes for artichoke hearts

RECIPE TORTELLINI WITH

SAUSAGE ALFREDO

PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 4-6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add garlic, onion, and sausage. Sauté 4 minutes, or

until sausage is browned, stirring occasionally.

2 Add Alfredo sauce, water, and tortellini to pot. Stir

to combine, then cover pot. Select Auto-iQ Layered

Bowls: Recipe 9 and press the START/STOP

button. Stir and serve.

INGREDIENTS

1 tablespoon olive oil

2 cloves garlic, peeled,

minced

1 small white onion,

peeled, chopped

1 pound uncooked

spicy Italian sausage,

sliced in 1-inch pieces

1 jar (15 ounces)

Alfredo sauce

1 cup water

2 pounds frozen

cheese tortellini

OPTIONAL

1/2 cup grated Parmesan

cheese, for serving

RECIPE PORK CHOPS WITH

APPLES & RICE

PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add pork chops, cabbage, and onion. Cook

uncovered for 10 minutes, stirring occasionally.

2 Add remaining ingredients to pot. Stir to combine,

then cover pot. Select Auto-iQ Layered Bowls:

Recipe 10 and press the START/STOP button.

Serve immediately.

INGREDIENTS

1 tablespoon canola oil

4 uncooked boneless

pork chops, 1-inch thick

2 cups shredded

red cabbage

1/2 medium onion,

peeled, chopped

2 1/2 cups low-sodium

chicken broth

1 cup uncooked long

grain white rice

2 tablespoons apple

cider vinegar

1 tablespoon whole

grain mustard

3/4 teaspoon kosher salt

1/2 teaspoon ground

black pepper

1/4 teaspoon

ground sage

2 apples, cored,

cut in quarters

SWAPS

Turkey cutlets for pork chops

Pears for apples

RECIPE

AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

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Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

SAUSAGE WITH BUTTER BEANS

Tip: To lighten up this dish, add 3 cups baby

spinach, chopped mustard greens, or chopped

kale when adding the stock.

SWAPS

Smoked chorizo for andouille sausage

Cannellini beans for butter beans

RECIPE SAUSAGE WITH BUTTER BEANS

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add sausage. Cook, stirring occasionally, until

browned on both sides, about 8 minutes.

2 Add beans, stock, shallots, garlic, and thyme to

the pot. Stir to combine, then cover pot. Select

Auto-iQ Layered Bowls: Recipe 11 and press the

START/STOP button.

INGREDIENTS

1 tablespoon extra

virgin olive oil

1 package (16 ounces)

smoked andouille

sausage, sliced

2 cans (15 ounces each)

butter beans, rinsed,

drained

3/4 cup chicken stock

3 shallots, peeled, finely

chopped

2 cloves garlic, peeled,

finely chopped

2–3 sprigs fresh thyme,

leaves roughly chopped

RECIPE ORECCHIETTE WITH

BROCCOLI RABE & SAUSAGE

PREP: 15 MINUTES | COOK: 34 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add sausage, onion, and garlic. Cook uncovered,

breaking sausage apart, for about 10 minutes, or

until sausage is no longer pink.

2 Add the salt, pepper, broccoli rabe, crushed red

pepper, broth, sundried tomatoes, orecchiette,

and lemon zest to pot. Gently stir to combine, then

cover pot. Select Auto-iQ Layered Bowls: Recipe 12

and press the START/STOP button. Stir and serve.

INGREDIENTS

2 tablespoons extra

virgin olive oil

1 pound uncooked sweet

Italiansausage, casings

removed

1 small yellow onion,

peeled, finely chopped

4 medium cloves garlic,

peeled, minced

1 teaspoon salt

1/4 teaspoon ground

black pepper

1 bunch broccoli rabe,

cut in 2-inch pieces,

tough stems removed

1/4 teaspoon crushed

red pepper

4 cups chicken broth

6 sundried tomatoes

packed in oil, thinly

sliced (about 1/2 cup)

1/2 pound uncooked

orecchiette pasta

(about 2 1/2 cups)

1 teaspoon lemon zest

AUTO-IQ™

LAYERED BOWLS

AUTO-IQ™

LAYERED BOWLS

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Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

RECIPE MUSHROOM PORK CHOPS

16 PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Season pork chops with salt and pepper. Set to

STOVE TOP HIGH and preheat pot for 5 minutes.

Heat oil in pot for 2 minutes and then add seasoned

pork chops. Sear for 5 minutes on each side.

Remove pork from pot and set aside.

2 Add mushroom soup, mushrooms, onion, pasta,

and water to the pot. Stir to combine. Place pork

chops on top of mushroom mixture, then cover

pot. Select Auto-iQ Layered Bowls: Recipe 16

and press the START/STOP button.

INGREDIENTS

4 uncooked boneless

pork chops

(6 ounces each)

2 tablespoons

kosher salt

2 teaspoons ground

black pepper

2 tablespoons canola oil

1 can (10 ounces)

condensed cream of

mushroom soup

1 pint (6 ounces)

button mushrooms,

cut in quarters

1 white onion,

peeled, diced

3/4 box (12 ounces)

uncooked bowtie pasta

3 cups water

OPTIONAL

2 tablespoons fresh

parsley, minced,

for garnish SWAP

Chicken breast for pork chops

RECIPE

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add ham, carrots, and onion. Cook uncovered

for 10 minutes, stirring occasionally.

2 Add broth, pineapple juice, rice, cashews, salt, and

black pepper to pot. Stir to combine, then cover

pot. Select Auto-iQ Layered Bowls: Recipe 14 and

press the START/STOP button. Stir and serve.

INGREDIENTS

1 tablespoon canola oil

1 1/2 pounds cooked

ham steaks, cut in

1/2-inch pieces

2 medium carrots,

peeled, chopped

1 medium onion, peeled,

chopped

1 1/2 cups low-sodium

chicken broth

1 cup pineapple juice

1 cup uncooked long

grain white rice

1/2 cup unsalted

dry-roasted whole

cashews

1/2 teaspoon kosher salt

1/4 teaspoon ground

black pepper

OPTIONAL

1 cup pineapple,

chopped, for serving

1/4 cup scallions,

chopped, for serving

RECIPE

SWAPS

Cooked chicken sausage for ham steak

Jasmine or basmati rice for long grain white rice

RECIPE SAUSAGE & PEPPERS RICE BOWL

13 PREP: 20 MINUTES | COOK: 42 MINUTES | MAKES: 4-6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then add

onions, bell peppers, and garlic. Cook uncovered for

10 minutes, stirring occasionally.

2 Add all remaining ingredients to pot. Stir to

combine, then cover pot. Select Auto-iQ Layered

Bowls: Recipe 13 and press the START/STOP

button. Stir and serve.

INGREDIENTS

2 tablespoons olive oil

2 medium onions,

peeled, chopped

2 bell peppers, chopped

4 cloves garlic,

peeled, minced

1 package (16 ounces)

smoked sausage, sliced

1 1/2 cups uncooked

jasmine rice

3 cups chicken broth

1 1/2 teaspoons salt

1 teaspoon dried

oregano

1/2 teaspoon

garlic powder

1/2 teaspoon dried basil

1/4 teaspoon crushed

red pepper SWAPS

Kielbasa for smoked sausage

Basmati rice for jasmine rice

RECIPE JAMBALAYA

PREP: 20 MINUTES | COOK: 42 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Season chicken with 1 tablespoon Cajun spice,

1 tablespoon salt, and 1/2 tablespoon black pepper.

Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes, then add

chicken, sausage, onion, peppers, and garlic. Cook,

uncovered, for 15 minutes, stirring occasionally.

2 Add the chicken stock, tomatoes, rice, and

remaining Cajun spice, salt, and pepper to pot.

Stir gently to combine, then cover pot. Select

Auto-iQ Layered Bowls: Recipe 15 and press the

START/STOP button. Serve immediately.

INGREDIENTS

1 1/2 pounds uncooked

boneless, skinless

chicken breasts, cut in

1-inch cubes

2 tablespoons Cajun

spice, divided

2 tablespoons salt,

divided

1 tablespoon ground

black pepper, divided

2 tablespoons canola oil

1 pound cooked

andouille sausage,

chopped

1 medium onion,

peeled, chopped

2 green bell peppers,

chopped

5 cloves garlic, peeled,

chopped

1 1/2 cups chicken stock

1 can (28 ounces) diced

fire-roasted tomatoes

2 cups uncooked

jasmine rice

RECIPE

PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 4-6 SERVINGS

HAM WITH PINEAPPLE RICE

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RECIPE CHICKEN PHO

18 PREP: 20 MINUTES | COOK: 32 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add chicken, garlic, lemongrass, and ginger.

Cook for 10 minutes, stirring occasionally.

2 Add the chicken stock, bok choy, fish sauce, and

rice noodles to pot. Stir to combine, then cover pot.

Select Auto-iQ Layered Bowls: Recipe 18 and press

the START/STOP button. Stir and serve.

INGREDIENTS

2 tablespoons canola oil

3 uncooked boneless,

skinless chicken breasts

(about 1 1/4 pounds), cut

in 1-inch cubes

4 cloves garlic,

peeled, chopped

2 tablespoons

lemongrass, minced

1 tablespoon fresh

ginger, chopped

2 cartons (32 ounces

each) chicken stock

4 cups bok

choy, cleaned

1 tablespoon fish sauce

1 sleeve (6 ounces)

uncooked cellophane

rice noodles

OPTIONAL

8 scallions, sliced,

for serving

SWAP

Large shrimp, peeled, deveined, for chicken breasts

RECIPE

RECIPE PEANUT CHICKEN WITH

CAULIFLOWER RICE

PREP: 30 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add chicken. Cook, stirring occasionally, until

chicken is golden brown and mostly cooked

through, about

10 minutes.

2 Add soy sauce, peanut butter, and sriracha to the

pot. Stir to combine. Layer scallions, cauliflower,

and peas on top of chicken mixture. Cover pot.

Select Auto-iQ Layered Bowls: Recipe 17 and press

the START/STOP button. Stir and serve.

INGREDIENTS

2 teaspoons canola oil

1 1/2 pounds uncooked

boneless, skinless

chicken breasts,

cut in cubes

1/2 cup low-sodium

soy sauce

3 tablespoons

peanut butter

1–2 teaspoons

sriracha (optional)

1 bunch scallions,

roughly chopped

4 cups (12 ounces)

cauliflower florets, finely

chopped (about 1 head

cauliflower)

1 bag (8 ounces)

snap peas, trimmed

OPTIONAL

Peanuts, chopped,

for serving

RECIPE

PEANUT CHICKEN WITH CAULIFLOWER RICE

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Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

MEDITERRANEAN

CHICKEN TENDERS

ARROZ CON POLLO

RECIPE

PREP: 10 MINUTES | COOK: 31 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add chicken, onion, garlic, lemon pepper seasoning,

and oregano. Cook uncovered for 7 minutes,

stirring occasionally.

2 Add remaining ingredients to pot. Stir to combine,

then cover pot. Select Auto-iQ Layered Bowls:

Recipe 19 and press the START/STOP button.

Serve immediately.

INGREDIENTS

2 tablespoons olive oil

1 pound uncooked

chicken tenderloins

1 medium onion,

peeled, chopped

3 cloves garlic,

peeled, minced

1 teaspoon lemon

pepper seasoning

3/4 teaspoon

dried oregano

2 2/3 cups low-sodium

chicken broth

1 cup uncooked orzo

1 cup frozen peas

1/2 cup sundried

tomatoes, chopped

1/3 cup sliced

black olives

RECIPE

PREP: 20 MINUTES | COOK: 47 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add chicken, onion, and garlic. Cook uncovered

for 10 minutes, stirring occasionally.

2 Add broth, rice, peas, oregano, cumin, and salt

to pot. Stir to combine, then cover pot. Select

Auto-iQ Layered Bowls: Recipe 20 and press the

START/STOP button. Stir and serve.

INGREDIENTS

1 tablespoon canola oil

1 1/2 pounds uncooked

boneless skinless

chicken thighs

1 medium onion,

peeled, chopped

3 cloves garlic,

peeled, minced

2 3/4 cups low-sodium

chicken broth

1 cup uncooked

long grain white rice

1 cup frozen peas

1 teaspoon

dried oregano

1 tablespoon

ground cumin

1/4 teaspoon kosher salt

OPTIONAL

1/3 cup fresh cilantro,

chopped, for serving

RECIPE

SWAPS

Chicken breasts for chicken thighs

Yellow rice for long grain white rice

CREAMY FRENCH ONION

CHICKEN & RICE

PREP: 15 MINUTES | COOK: 52 MINUTES | MAKES: 4-5 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add onion, carrot, and celery. Cook uncovered

for 5 minutes, stirring occasionally.

2 Add French onion soup mix, cream of chicken soup,

chicken, water, and rice to pot. Stir to combine, then

cover pot. Select Auto-iQ Layered Bowls: Recipe 21

and press the START/STOP button. Stir and serve.

INGREDIENTS

1 1/2 tablespoons

canola oil

1 medium onion,

peeled, chopped

1 carrot, peeled, chopped

1/2 cup celery, chopped

1 packet (1.4 ounces) dry

French onion soup mix

1 can (10.5 ounces)

condensed cream of

chicken soup

1 rotisserie chicken,

shredded (about 4 cups

shredded chicken)

3 cups water

1 cup uncooked long

grain white rice

OPTIONAL

1 1/2 cups shredded

mild cheddar cheese,

for serving

RECIPE

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Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

SOUTHWEST CHICKEN

BURRITO BOWL

PREP: 15 MINUTES | COOK: 42 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 In a small bowl, stir together the chili powder,

cumin, garlic powder, and salt. Season the chicken

with half the spice mixture. Set to STOVE TOP HIGH

and preheat pot for 5 minutes. Heat oil in pot for

2 minutes and then add seasoned chicken, onion,

and bell pepper. Sauté until chicken is lightly

browned, about 5 minutes.

2 Add remaining spice mixture, beans, broth,

and rice to pot. Stir to combine, then cover pot.

Select Auto-iQ Layered Bowls: Recipe 22 and press

the START/STOP button. Stir and serve.

INGREDIENTS

2 teaspoons chili powder

1/2 teaspoon

ground cumin

1/4 teaspoon

garlic powder

1/2 teaspoon kosher salt

1 pound uncooked

chicken tenderloins,

cut in half lengthwise

2 teaspoons olive oil

1 small onion,

peeled, chopped

3/4 cup red or yellow bell

pepper, diced

1 can (15 ounces) black

beans, rinsed, drained

2 1/2 cups chicken broth

1 box (7 ounces) yellow

Spanish rice

OPTIONAL

1/4 cup fresh cilantro,

chopped, for serving

Sour cream, for serving

Shredded cheddar

cheese, for serving

RECIPE

CHICKEN WITH MUSHROOM

MARSALA COUSCOUS

PREP: 15 MINUTES | COOK: 32 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat butter in pot for 2 minutes and

add flour, chicken, onion, garlic, thyme, and

black pepper. Cook uncovered for 5 minutes,

stirring occasionally.

2 Add broth, Marsala, couscous, and mushrooms

to pot. Stir to combine, then cover pot. Select

Auto-iQ Layered Bowls: Recipe 24 and press the

START/STOP button. Stir and serve.

INGREDIENTS

2 tablespoons butter

3 tablespoons

all-purpose flour

1 pound uncooked

boneless, skinless

chicken breasts, cut

in 1 1/2-inch pieces

1 medium onion,

peeled, chopped

4 cloves garlic,

peeled, minced

2 teaspoons fresh

thyme, minced

3/4 teaspoon ground

black pepper

2 cups chicken broth

1/3 cup Marsala wine

1 cup uncooked

Israeli couscous

1 package

(16 ounces) sliced

white mushrooms

OPTIONAL

1/4 cup fresh parsley,

chopped, for garnish

RECIPE

SWAP

Cremini mushrooms for sliced white mushrooms

CHICKEN GYRO WITH QUINOA

PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add chicken thighs, bell pepper, and onion. Cook

uncovered for 10 minutes, stirring occasionally.

2 Add broth, quinoa, garlic, oregano, salt, and black

pepper to pot. Stir to combine, then cover pot.

Select Auto-iQ Layered Bowls: Recipe 23 and

press the START/STOP button. Stir and serve.

INGREDIENTS

1 tablespoon canola oil

2 pounds uncooked

boneless, skinless

chicken thighs, cut in

1-inch pieces

1 green bell pepper,

chopped

1 onion, peeled, sliced

2 ¾ cups low-sodium

chicken broth

1 cup uncooked

quinoa

4 cloves garlic,

peeled, minced

1 1/2 teaspoons

dried oregano

1/2 teaspoon kosher salt

1/2 teaspoon ground

black pepper

OPTIONAL

1 1/2 cups cherry

tomatoes, cut in half,

for serving

1 cup crumbled feta

cheese, for serving

1 cup tzatziki sauce,

for serving

RECIPE

SWAPS

Chicken breasts for chicken thighs

Basmati rice for quinoa

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Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

CHICKEN WITH MUSTARD

CREAM SAUCE

PREP: 10 MINUTES | COOK: 37 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Season chicken with salt. Set to STOVE TOP HIGH

and preheat pot for 5 minutes. Heat oil in pot for

2 minutes and then add seasoned chicken. Brown

for 5 minutes on each side.

2 Add stock, rice, cream, mustard, and tarragon

to pot. Gently stir to combine, then cover pot.

Select Auto-iQ Layered Bowls: Recipe 25 and

press the START/STOP button. Stir and serve.

INGREDIENTS

6 uncooked boneless,

skinless chicken thighs

1 tablespoon kosher salt

2 tablespoons canola oil

2 1/2 cups chicken stock

1 1/2 cups uncooked

jasmine rice

1 cup heavy cream

1/2 cup Dijon mustard

1 tablespoon fresh

tarragon, minced

OPTIONAL

2 scallions, sliced,

for serving

RECIPE

SWAP

Pork tenderloins for chicken thighs

QUICK CHICKEN CASSOULET

PREP: 25 MINUTES | COOK: 50 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Add chicken, sausages, pancetta,

carrots, onion, and garlic to the pot and cook

for 10 minutes, stirring occasionally.

2 Add tomato paste, stock, cannellini beans, and

salt to the pot. Gently stir to combine, then cover

pot. Select Auto-iQ Layered Bowls: Recipe 27 and

press the START/STOP button. Stir and serve.

INGREDIENTS

4 uncooked boneless,

skinless chicken thighs,

cut in 1-inch pieces

1 package (12 ounces)

prepared chicken

sausages, sliced

1 package (4 ounces)

diced pancetta

2 medium carrots,

peeled, diced

1 medium white onion,

peeled, diced

3 cloves garlic,

peeled, minced

1 tablespoon

tomato paste

2 cups chicken stock

2 cans (15 ounces each)

cannellini beans, rinsed,

drained

1 tablespoon kosher salt

OPTIONAL

5 fresh thyme sprigs,

leaves reserved,

for garnish

RECIPE

SWAP

3 slices cooked bacon, chopped, for pancetta

RED WINE CHICKEN (COQ AU VIN)

PREP: 20 MINUTES | COOK: 45 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Coat the chicken thighs in flour. Set to STOVE TOP

HIGH and preheat pot for 5 minutes. Add butter,

bacon, and chicken to the pot and cook for 10

minutes or until the chicken is golden brown.

2 Flip chicken thighs. Add mushrooms, carrot,

onion, cauliflower, red wine, and stock to the pot.

Select Auto-iQ Layered Bowls: Recipe 26 and

press the START/STOP button.

INGREDIENTS

4 uncooked

boneless, skinless

chicken thighs

1 tablespoon flour

1 tablespoon butter

3 slices (about 3 ounces)

bacon, diced

6 button mushrooms,

cut in quarters

1 carrot, peeled, diced

1/2 medium onion,

peeled, chopped

2 cups cauliflower

florets, finely chopped

1 cup dry red wine

1 1/2 cups chicken stock

RECIPE

SWAPS

1 package (4 ounces) diced pancetta for bacon

Broccoli rice for cauliflower rice

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LAYERED BOWLS

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Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

TURKEY MINESTRONE SOUP

PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add turkey, onion, garlic, celery, and carrots. Cook,

stirring occasionally, until turkey is crumbled and

cooked through and vegetables are beginning to

soften, about 15 minutes.

2 Add cabbage, tomatoes, water, pasta, stock, salt,

and pepper to the pot. Stir to combine, then cover

pot. Select Auto-iQ Layered Bowls: Recipe 29 and

press the START/STOP button.

INGREDIENTS

2 teaspoons extra

virgin olive oil

1 pound uncooked

lean ground turkey

1 onion, peeled,

finely chopped

3 cloves garlic,

peeled, finely chopped

3 stalks celery, chopped

4 carrots, peeled,

chopped

1/2 head green cabbage,

chopped

1 can (15 ounces)

diced tomatoes

1 cup water

1/2 box (8 ounces)

uncooked ditalini pasta

6 cups chicken stock

Salt and pepper, to taste

RECIPE

Tip: For a heartier soup, add a can of kidney or

cannellini beans, drained and rinsed, at Step 2.

SWAPS

Ground chicken for ground turkey

Elbow macaroni pasta for ditalini pasta

TURKEY & MUSHROOM KASHA

RECIPE

PREP: 15 MINUTES | COOK: 35 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat butter in pot for 2 minutes and

add turkey, onion, and mushrooms. Cook, stirring

occasionally, until turkey is crumbled and cooked

through and mushrooms are softened, about

15 minutes.

2 Add thyme, kasha, stock, and salt to the pot. Stir to

combine. Select Auto-iQ Layered Bowls: Recipe 28

and press the START/STOP button.

INGREDIENTS

2 tablespoons

unsalted butter

1 pound uncooked

ground turkey

1 onion, peeled,

finely chopped

1 package (12 ounces)

button mushrooms,

trimmed, cut in half

2 sprigs fresh thyme,

leaves roughly chopped

1 cup uncooked

medium-ground kasha

2 cups chicken stock

1/2 teaspoon salt

Tip: Garnish with ﬁnely chopped parsley or chives

for a pop of green.

SWAPS

Ground chicken for ground turkey

Orzo for kasha

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at 350°F for 5–10 minutes, checking for desired doneness.

Tip: Serve with extra soy sauce and chopped

scallions on the side.

COD WITH BROCCOLI

RABE & QUINOA

PREP: 15 MINUTES | COOK: 27 MINUTES | MAKES: 2 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add red bell pepper, onion, garlic, broth, quinoa,

salt, and pepper. Cook uncovered for 10 minutes,

stirring occasionally.

2 Season cod with additional salt and black pepper.

Place cod and broccoli rabe on rack and place rack

in pot. Cover pot. Select Auto-iQ Layered Bowls:

Recipe 31 and press the START/STOP button.

Serve immediately.

INGREDIENTS

2 tablespoons olive oil

1/2 red bell pepper,

chopped

1/2 medium onion,

peeled, chopped

2 cloves garlic, peeled,

minced

1 2/3 cups low sodium

vegetable broth

1/2 cup uncooked quinoa

1/4 teaspoon kosher salt,

plus more to taste

1/4 teaspoon ground

black pepper, plus more

to taste

2 uncooked fresh cod

fillets (6 ounces each)

1/2 bunch broccoli rabe,

coarse stems trimmed

RECIPE

SWAP

Asparagus for broccoli rabe

SHRIMP & BOK CHOY WITH RICE

PREP: 20 MINUTES | COOK: 32 MINUTES | MAKES: 4–6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add garlic, ginger, and thick ends of bok choy.

Sauté until softened, about 5 minutes.

2 Add rice, water, and soy sauce to the pot. Stir to

combine. Place shrimp on top of rice mixture, then

layer the leafy bok choy greens over the shrimp.

Cover pot. Select Auto-iQ Layered Bowls: Recipe 30

and press the START/STOP button.

INGREDIENTS

2 teaspoons canola oil

4 cloves garlic,

peeled, minced

2-inch piece fresh

ginger, peeled, minced

6 heads baby bok choy,

roughly chopped, leafy

greens separated

1 cup uncooked long

grain white rice

1 1/3 cup water

1/3 cup soy sauce

1 1/2 pounds uncooked

shrimp, peeled,

deveined

RECIPE

SHRIMP & BOK CHOY WITH RICE

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Meal need to be cooked a little longer? Simply set to BAKE DRY

at 350°F for 5–10 minutes, checking for desired doneness.

CASHEW-CRUSTED FLOUNDER

PREP: 20 MINUTES | COOK: 27 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add garlic, kale, and ½ cup water. Cook for 7

minutes, stirring occasionally. Season flounder

with salt and brush with mustard, then gently

cover with the chopped cashews.

2 Add remaining 2 ½ cups water, couscous, and

lemon juice to pot and stir to combine. Place

crusted fish fillets on top, then cover pot.

Select Auto-iQ Layered Bowls: 33 and press

the START/STOP button. Stir and serve.

INGREDIENTS

1 tablespoon canola oil

3 cloves garlic,

peeled, minced

1/2 bag (8 ounces)

chopped kale

3 cups water, divided

4 uncooked flounder

fillets (4 ounces each)

1 tablespoon kosher salt

2 tablespoons

Dijon mustard

1/2 cup cashews,

chopped

1 1/2 cups uncooked

Israeli couscous

Juice of 1 lemon

OPTIONAL

1 tablespoon fresh

chives, minced,

for serving

RECIPE

SWAP

Sole for flounder

NEW ENGLAND CLAM CHOWDER

RECIPE

PREP: 30 MINUTES | COOK: 35 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Add butter, bacon, carrots, onion,

and potatoes to the pot and cook for 10 minutes,

stirring occasionally.

2 Add flour, half & half, clam juice, minced clams, and

seafood or crab seasoning. Leave pot uncovered.

Select Auto-iQ Layered Bowls: Recipe 32 and press

the START/STOP button. Stir and serve.

INGREDIENTS

1 tablespoon butter

3 slices (about 3 ounces)

uncooked bacon, diced

2 carrots, peeled, diced

1/2 onion, peeled,

chopped

1 pound Yukon gold

potatoes, peeled, diced

1 1/2 tablespoons flour

4 cups half & half

1 bottle (8 ounces)

clam juice

3 cans (6.5 ounces each)

minced clams, drained

1 tablespoon seafood or

crab seasoning

OPTIONAL

Oyster crackers,

for serving

SWAPS

Pancetta for bacon

Idaho potatoes for Yukon gold potatoes

Tip: Garnish with 1/4 cup Romano cheese and

1 tablespoon fresh chopped parsley for a tasty

topper and a pretty ﬁnished dish.

MOROCCAN CHICKPEA STEW

PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add carrots, onion, and garlic. Cook uncovered

for 5 minutes, stirring occasionally.

2 Add remaining ingredients to pot. Stir to combine,

then cover pot. Select Auto-iQ Layered Bowls:

Recipe 35 and press the START/STOP button.

Serve immediately.

INGREDIENTS

1 1/2 tablespoons

canola oil

2 medium carrots,

peeled, chopped

1 medium onion,

peeled, chopped

3 cloves garlic,

peeled, minced

4 cups low-sodium

vegetable broth

2 cans (15.5 ounces

each) chickpeas,

rinsed, drained

1 can (14.5 ounces)

diced tomatoes

3 cups fresh

baby spinach

1/2 cup uncooked

long grain brown rice

1 teaspoon

ground cumin

3/4 teaspoon

ground ginger

1/4 teaspoon

ground cinnamon

1/4 teaspoon crushed

red pepper

RECIPE

SWAPS

Cannellini beans for chickpeas

Kale for spinach

RAVIOLI WITH MUSHROOM SAUCE

PREP: 10 MINUTES | COOK: 24 MINUTES | MAKES: 4–6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add onion and garlic. Sauté 2 minutes, or until

onion is softened.

2 Add remaining ingredients to pot. Stir gently to

combine, then cover pot. Select Auto-iQ Layered

Bowls: Recipe 34 and press the START/STOP

button. Serve immediately.

INGREDIENTS

2 tablespoons olive oil

1/2 medium onion,

peeled, diced

2 cloves garlic, peeled,

crushed

2 1/2 cups vegetable

stock

1 can (10 ounces)

condensed cream of

mushroom soup

1 package (8 ounces)

sliced mushrooms

2 pounds frozen

cheese ravioli

RECIPE

SWAP

Meat ravioli for cheese ravioli

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MANUAL RECIPES

There’s a reason some cooking methods are classic—they work.

We’ve taken these fundamental kitchen techniques and put them

all in one convenient countertop device. Use the STOVE TOP, STEAM,

BAKE, and SLOW COOK buttons on your Auto-iQ™ Cooking System

to make everything from braised beef to steamed mussels, easy.

KITCHEN

BASICS 2.0

BAKE

Chicken Satay 86

Hearty Skillet Lasagna 87

Prime Rib Au Jus 88

Cod with Orange Glaze & Snap Peas 88

Banana Lime Coconut Bread 89

STEAM

Cantonese Steamed Chicken 90

Garlic Lemon Steamed Clams 91

Mussels Fra Diavolo 91

Asparagus with Lemon Aioli 92

Corn on the Cob 93

SLOW COOK

Savory Pot Roast 94

Korean Chicken Wings 95

Pulled Pork & Apple Cider Sliders 96

Hearty Beef Stew 97

Pork Chops Provençal 97

STOVE TOP

Eggs Benedict 98

Butternut Squash Risotto

with Bacon & Sage 99

Mini Cheesecakes 100

Hard-Boiled Eggs 101

Soft-Boiled Eggs 101

AUTO-IQ™

RICE & GRAINS MANUAL RECIPESMANUAL RECIPES

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DIRECTIONS

1 Spray skewers with cooking spray. Thread chicken

onto skewers. Season with cayenne pepper, ginger,

salt, and black pepper.

2 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes and then

add garlic. Cook uncovered 1 minute or until garlic

is tender, stirring often. Stir coconut milk, peanut

butter, soy sauce, and brown sugar into pot. Season

with salt and black pepper.

3 Place skewers on rack. Place rack in pot. Set to

BAKE DRY at 325°F for 10 minutes, cover, and cook

until chicken is cooked through. Remove skewers

from pot, cover, and keep warm.

4 Reduce coconut milk mixture to a sauce by

simmering on STOVE TOP LOW uncovered

5 minutes or until thickened, stirring often.

5 Sprinkle skewers with cilantro and serve with sauce.

INGREDIENTS

16 wooden skewers

1 pound uncooked

boneless, skinless

chicken tenderloins,

cut in half lengthwise

¼ teaspoon cayenne

pepper

½ teaspoon

ground ginger

Salt and black

pepper, to taste

2 tablespoons canola oil

2 cloves garlic,

peeled, minced

1 can (14 ounces)

coconut milk

3 tablespoons creamy

peanut butter

1 1/2 tablespoons

reduced-sodium

soy sauce

3 tablespoons packed

light brown sugar

OPTIONAL

Fresh cilantro leaves,

for garnish

PREP: 10 MINUTES | COOK: 23 MINUTES | MAKES: 8 SERVINGS

CHICKEN SATAY

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Then add beef. Cook uncovered 10

minutes or until beef is browned, stirring often.

2 Arrange noodle pieces over beef. Pour sauce and

water over noodles. Set to BAKE DRY at 350˚F.

Cover and cook 15–20 minutes or until noodles

are tender. Turn off pot.

3 Stir in spinach. Combine cheeses in bowl; spoon

cheese mixture over noodle mixture. Cover and

let stand.

INGREDIENTS

1 pound uncooked lean

ground beef

10 uncooked lasagna

noodles, broken in

2-inch pieces

1 jar (24 ounces)

pasta sauce

1 1/2 cups water

1 package (about

6 ounces) fresh

baby spinach

1 cup shredded

mozzarella cheese

1/2 cup ricotta cheese

1/4 cup shredded

Parmesan cheese

PREP: 5 MINUTES | COOK: 30-35 MINUTES | MAKES: 6 SERVINGS

HEARTY SKILLET LASAGNA

Tip: Replace ground beef with ground turkey

or chicken and add 1 tablespoon olive oil to pot

before browning.

BAKE BAKE

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PREP: 5 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes. Add

ginger, garlic, and half the green onions to pot.

Cook uncovered 3 minutes or until garlic is tender,

stirring occasionally.

2 Stir orange juice, water, soy sauce, and sugar into

pot. Place frozen fish in a 9.75 x 7.25-inch pan.

Place rack in pot. Place pan on rack. Cover and

set to BAKE STEAM at 325˚F for 15 minutes.

3 Place snap peas on top of fish. Cover and cook

5 minutes or until fish flakes easily when tested with

fork and snap peas are tender-crisp. Serve with

orange sauce and remaining green onions.

INGREDIENTS

2 teaspoons canola oil

1 teaspoon

ground ginger

2 cloves garlic,

peeled, minced

1 bunch green onions,

sliced, divided

2/3 cup orange juice

1/3 cup water

2 teaspoons

low-sodium

soy sauce

1 tablespoon sugar

4 frozen uncooked

cod fillets, 1-inch thick

2 cups sugar snap peas

COD WITH ORANGE

GLAZE & SNAP PEAS

DIRECTIONS

1 Season beef with salt, pepper, and rosemary.

Set pot to STOVE TOP HIGH and preheat pot

for 5 minutes. Add beef and cook uncovered

10 minutes or until browned on all sides.

Remove beef from pot.

2 Pour broth into pot. Place rack in pot. Place beef

on rack. Set to BAKE DRY at 350˚F for 1 hour.

Cover and cook 1 hour for a medium-rare degree

of doneness. Transfer beef to a cutting board and

cover with foil.

3 Combine butter and flour in a bowl. Add mixture to

pot. Set to STOVE TOP HIGH. Cook 10 minutes or

until mixture is slightly reduced, stirring constantly.

Serve sauce with beef.

INGREDIENTS

1 uncooked beef

standing rib roast

(about 5 pounds)

Salt and pepper, to taste

1 tablespoon fresh

rosemary, chopped

4 cups beef broth

1 tablespoon butter,

softened

1 tablespoon

all-purpose flour

PREP: 10 MINUTES | COOK: 1 HOUR 25 MINUTES | MAKES: 4 SERVINGS

PRIME RIB AU JUS

Tip: Frozen cod comes in different weights and

thicknesses. For fish thicker than a 1/2 inch, add

an additional 1/2 cup water or orange juice to the

glaze, and add 2–4 minutes to the cooking time.

DIRECTIONS

1 Spray a 6.5 x 11-inch loaf pan with cooking spray;

set aside.

2 Combine flour, baking soda, and salt in a

mixing bowl.

3 In another mixing bowl, combine banana, milk,

vanilla extract, and half the lime zest and juice.

4 In another mixing bowl, beat 2 tablespoons butter

and granulated sugar with an electric mixer until

well combined. Beat in the egg.

5 Stir half the flour mixture and half the banana

mixture into the butter mixture. Repeat with

remaining flour mixture and butter mixture.

Pour batter into loaf pan.

6 Pour water into pot. Place rack in pot. Place loaf

pan on rack. Set to BAKE STEAM at 375°F for

40 minutes. Cover and cook until wooden toothpick

inserted in center comes out clean. Remove pan

from pot. Let bread cool in loaf pan on cooling rack

for 10 minutes.

7 Use oven mitts to carefully remove rack from pot

and pour out water. Combine remaining lime zest

and juice, remaining butter, pecans, coconut, and

brown sugar in pot. Set to STOVE TOP HIGH.

Cook uncovered 1 minute or until sugar is dissolved.

Spoon coconut mixture over bread.

INGREDIENTS

1 cup all-purpose flour

1 1/2 teaspoons

baking soda

1/4 teaspoon salt

1/2 ripe banana, mashed

2/3 cup skim milk

1 teaspoon vanilla

extract

Zest and juice of 2 limes,

divided

1/4 cup butter, divided

1/2 cup sugar

1 egg

4 cups water

1/3 cup toasted pecans,

chopped

1/3 cup sweetened

flaked coconut

1/4 cup packed

brown sugar

PREP: 10 MINUTES | COOK: 40 MINUTES | MAKES: 10 SERVINGS

BANANA LIME COCONUT BREAD

BAKE BAKE

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DIRECTIONS

1 Stir soy sauce, vinegar, ginger, honey, and crushed

red pepper in a bowl. Add chicken and toss to coat.

2 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes. Add onion

and carrots and cook uncovered 7 minutes, stirring

occasionally.

3 Remove chicken from soy sauce mixture and place

on rack.

4 Pour soy sauce mixture and chicken broth into

pot with onion and carrots. Cover and set to STEAM

for 5 minutes (steaming time) and wait for the beep

(approximately 7 minutes) to signify liquid

is boiling.

5 When beep sounds, use oven mitts to carefully

place rack in pot and cover. Steam 5 minutes.

6 Remove cover, add sugar snap peas and

mushrooms, and steam another 7 minutes until

chicken is cooked through and vegetables are

just tender.

7 At the second beep, use oven mitts to carefully

remove rack. Serve with the vegetables and

steaming liquid from the pot.

PREP: 5 MINUTES | COOK: 33 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

2 tablespoons

soy sauce

1 tablespoon rice

wine vinegar

1 tablespoon fresh

ginger, minced

1 tablespoon honey

1/4 teaspoon crushed

red pepper

4 uncooked chicken

breasts, thinly sliced

(about 1 pound)

1 tablespoon

vegetable oil

1 medium onion,

peeled, sliced

2 carrots, peeled,

sliced 1/4-inch thick

1/2 cup chicken broth

1 pound sugar snap

peas, strings removed

6 shiitake mushrooms,

sliced, stems removed

CANTONESE STEAMED CHICKEN

DIRECTIONS

1 Place Fra Diavolo sauce and water in pot, cover,

and set to STEAM for 7 minutes (steaming time)

and wait for the beep (approximately 7 minutes)

to signify liquid is boiling.

2 At the first beep, place mussels in sauce and cover.

3 At the second beep, split sauce and mussels

between 4 bowls and top with hot peppers.

PREP: 5 MINUTES | COOK: 14 MINUTES | MAKES: 4 SERVINGS

MUSSELS FRA DIAVOLO

INGREDIENTS

2 cups Fra Diavolo sauce

1 cup water

1 pound mussels,

uncooked, cleaned,

debearded

3 long hot peppers,

sliced into rings

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes. Add onion

and salt to pot. Cook uncovered 6 minutes or until

onions are tender, stirring occasionally.

2 Add garlic to pot. Cook uncovered 1 minute,

stirring often.

3 Add beer, lemon, and parsley to pot and cover.

Set to STEAM for 10 minutes (steaming time).

Wait for the beep (approximately 7 minutes) to

signify liquid is boiling.

4 At the beep, add clams to the broth and cover.

5 At the second beep, serve immediately.

PREP: 5 MINUTES | COOK: 31 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

2 tablespoons olive oil

1 small onion, peeled,

chopped

1/4 teaspoon salt

3 cloves garlic,

peeled, minced

1 cup beer

1 lemon, sliced

2 tablespoons fresh

parsley, chopped

2 dozen clams,

uncooked, scrubbed

GARLIC LEMON STEAMED CLAMS

STEAM STEAM

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DIRECTIONS

1 Pour water into pot, cover, and set to STEAM

for 10 minutes (steaming time) and wait for the

beep (approximately 7 minutes) to signify water

is boiling.

2 Meanwhile, for the lemon aioli, grate 1/2 teaspoon

zest and squeeze 2 teaspoons juice from lemon

into a bowl. Stir in mayonnaise, garlic, and salt.

Season with black pepper.

3 Place asparagus on rack. At the first beep, use oven

mitts to carefully place rack in pot and cover.

4 At the second beep, use oven mitts to carefully

remove rack. Serve with lemon aioli.

INGREDIENTS

1 cup water

1 lemon

1/3 cup light mayonnaise

1 small clove garlic,

peeled, minced

1/4 teaspoon salt

Ground black pepper,

to taste

1 pound asparagus,

trimmed

PREP: 10 MINUTES | COOK: 17 MINUTES | MAKES: 4 SERVINGS

ASPARAGUS WITH LEMON AIOLI

DIRECTIONS

1 Pour water into pot, cover, and set to STEAM

for 6 minutes (steaming time) and wait for the

beep (approximately 7 minutes) to signify water

is boiling.

2 Meanwhile, pull back the husks of the corn (but do

not remove), remove the silks, and then enclose

corn with husks.

3 Place corn on rack. At the first beep, use oven mitts

to carefully place rack in pot and cover.

4 At the second beep, use oven mitts to carefully

remove rack.

5 Pull back husks and slather each ear with 1 tablespoon

cheese spread, season with salt and pepper, replace

husks, and serve immediately.

PREP: 5 MINUTES | COOK: 13 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 cup water

4 ears corn

1/4 cup garlic & herb

cheese spread, divided

Salt and pepper, to taste

CORN ON THE COB

STEAM STEAM

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DIRECTIONS

1 Coat beef with 1/4 cup flour.

2 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes. Add beef to

pot. Cook uncovered 10 minutes or until browned

on all sides. Remove beef from pot.

3 Add remaining oil, carrots, celery, onion, and

garlic to pot. Cook uncovered 10 minutes or until

vegetables are tender, stirring occasionally. Add

tomatoes, wine, broth, thyme, and rosemary and

heat to a boil.

4 Return beef to pot. Set to SLOW COOK LOW for

6–8 hours. Cover and cook until beef is fork-tender.

5 Transfer beef to cutting board. Combine butter and

remaining flour in a bowl, then stir into pot. Set to

STOVE TOP HIGH. Cook uncovered 2 minutes or

until gravy is thickened.

6 Serve beef with gravy.

PREP: 20 MINUTES | COOK: 6-8 HOURS | MAKES: 8 SERVINGS

INGREDIENTS

1 uncooked boneless

beef chuck roast

(3 to 4 pounds)

1/4 cup plus 2

tablespoons flour,

divided

1/4 cup olive oil, divided

2 carrots, peeled,

chopped

2 stalks celery, chopped

1 medium onion,

peeled, chopped

3 cloves garlic,

peeled, crushed

1 can (28 ounces) whole

plum tomatoes in purée

1 cup red wine

1 cup beef broth

3 sprigs fresh thyme

2 sprigs fresh rosemary

1 tablespoon butter,

softened

SAVORY POT ROAST

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Add chicken to pot. Cook uncovered

5 minutes or until chicken is lightly browned on

both sides.

2 Stir soy sauce, brown sugar, garlic, ginger, and

green onions in bowl. Pour mixture over chicken

and toss to coat. Set to SLOW COOK LOW and

cook covered for 3–5 hours.

INGREDIENTS

2 pounds uncooked

chicken wings, tips

removed

1/2 cup soy sauce

1/4 cup packed

brown sugar

3 cloves garlic,

peeled, minced

2 tablespoons fresh

ginger, minced

3 green onions,

thinly sliced

PREP: 10 MINUTES | COOK: 3-5 HOURS | MAKES: 4 SERVINGS

KOREAN CHICKEN WINGS

Tip: Preparing for a crowd? Double the recipe

and keep wings warm in the pot on SLOW COOK

WARM for the duration of your party.

SLOW COOK SLOW COOK

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DIRECTIONS

1 Season pork with salt, pepper, and paprika. Stir

mustard, brown sugar, garlic, and cider in pot. Add

pork and turn to coat. Set to SLOW COOK HIGH for

5–6 hours. Cover and cook until pork is fork-tender.

2 Transfer pork to a large bowl, and use two forks to

shred it. Divide pork among buns.

INGREDIENTS

1 uncooked boneless

pork shoulder roast

(3 to 4 pounds)

Salt and pepper, to taste

2 teaspoons paprika

1/4 cup spicy

brown mustard

1/4 cup packed

brown sugar

3 cloves garlic,

peeled, minced

1 cup apple cider

or apple juice

12 slider or mini

sandwich buns

PREP: 10 MINUTES | COOK: 5-6 HOURS | MAKES: 6 SERVINGS

PULLED PORK

& APPLE CIDER SLIDERS

DIRECTIONS

1 Season beef with salt and black pepper.

Coat with flour.

2 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes. Add beef

and cook uncovered 10 minutes or until browned,

stirring occasionally.

3 Stir broth, potatoes, onions, carrots, garlic, and

thyme into pot. Set to SLOW COOK LOW for 7–9

hours. Cover and cook until beef is fork-tender.

Stir in peas during last 10 minutes of cooking time.

INGREDIENTS

2 pounds uncooked

stew beef

1 teaspoon salt

1/2 teaspoon ground

black pepper

1/4 cup all-purpose flour

2 tablespoons

vegetable oil

1 1/2 cups beef broth

4 red potatoes,

cut in quarters

2 onions, peeled,

cut in quarters

1 cup baby carrots

4 cloves garlic,

peeled, chopped

2 sprigs fresh thyme

(or 1 teaspoon

dried thyme leaves,

crushed)

1 cup frozen peas,

thawed

PREP: 10 MINUTES | COOK: 7-9 HOURS | MAKES: 8 SERVINGS

HEARTY BEEF STEW

PREP: 15 MINUTES | COOK: 5-7 HOURS | MAKES: 6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Add bacon. Cook uncovered 10 minutes

or until bacon is crisp, stirring occasionally. Remove

bacon from pot and drain on paper towels.

2 Season pork with salt and black pepper. Add

pork to pot. Cook 10 minutes or until browned

on both sides.

3 Return bacon to pot. Add onion, garlic, tomatoes,

artichoke hearts, olives, and fennel seed to pot.

Cook 5 minutes, stirring occasionally. Set to SLOW

COOK LOW for 5–7 hours. Cover and cook until

pork is fork-tender.

INGREDIENTS

1/4 pound bacon,

cut in 1-inch strips

6 uncooked bone-in

center-cut pork chops

Salt and ground black

pepper, to taste

1 large onion,

peeled, thinly sliced

3 cloves garlic,

peeled, minced

1 can (14.5 ounces)

diced tomatoes

1 package (8 ounces)

frozen artichoke hearts,

thawed, drained

1 cup Kalamata olives,

pits removed

1 tablespoon fennel seed

PORK CHOPS PROVENÇAL

SLOW COOK SLOW COOK

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PREP: 20 MINUTES | COOK: 35 MINUTES | MAKES: 3 SERVINGS

DIRECTIONS

1 To make the Hollandaise Sauce, set to STOVE TOP

HIGH and immediately add egg yolks, lemon juice,

and salt. Whisk constantly for 1 minute, or until egg

mixture is frothy. For 2 minutes, slowly whisk in

the melted butter, ensuring it is evenly distributed

and emulsified with the eggs. Use oven mitts to

carefully remove the pot from the unit, then whisk

in warm water to thin sauce, if needed. Transfer

sauce to a bowl.

2 Place the English muffins and Canadian bacon on

a baking sheet and toast in the oven for 5 minutes

at 375°F.

3 To poach the eggs, use Auto-iQ Poached Infusions

Program 3 (see page 20).

4 To assemble the Eggs Benedict, place one slice of

Canadian bacon on each half of the toasted English

muffins. Lay a poached egg on top of each piece of

bacon, and then cover generously with Hollandaise

Sauce. Garnish with minced chives and serve.

INGREDIENTS

3 English muffins,

cut in half

6 slices Canadian bacon

6 poached eggs

(see PROGRAM 3,

page 20)

1 cup Hollandaise sauce

(see below)

OPTIONAL

1 tablespoon chives,

minced, for garnish

HOLLANDAISE SAUCE

3 egg yolks

¼ cup lemon juice

1 teaspoon kosher salt

2 sticks (1 cup) butter,

melted

EGGS BENEDICT

Tip: Use Hollandaise Sauce to top steak, potatoes,

asparagus, or other vegetables.

Tip: Get creative with your Eggs Benedict by using

lobster meat, crab meat, smoked salmon, or hash

in place of the Canadian Bacon.

PREP: 25 MINUTES | COOK: 62 MINUTES | MAKES: 6 SERVINGS

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot for

5 minutes. Heat oil in pot for 2 minutes. Add onions,

bacon, and sage to pot. Cook uncovered 10 minutes

or until onions are tender, stirring occasionally.

2 Stir rice, salt, and pepper into pot. Cook uncovered

5 minutes, stirring often.

3 Stir in broth. Cook 10 minutes.

4 Stir squash into pot. Set to STOVE TOP LOW.

Cover and cook 20 minutes or until rice and

squash are tender.

5 Stir cheese into pot. Set to STOVE TOP HIGH.

Cook uncovered 10 minutes or until liquid is absorbed

and mixture is creamy, stirring occasionally.

INGREDIENTS

1 tablespoon olive oil

2 medium onions,

peeled, chopped

4 strips uncooked

bacon, chopped

2 tablespoons fresh

sage, chopped

1 cup uncooked

Arborio rice

1/2 teaspoon salt

1/4 teaspoon ground

black pepper

4 cups chicken broth

2 cups butternut squash,

peeled, chopped

1/4 cup grated

Parmesan cheese

BUTTERNUT SQUASH RISOTTO

WITH BACON & SAGE

STOVE TOP STOVE TOP

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DIRECTIONS

1 Cover outside of 2 (5-inch) springform pans with

foil. In a medium bowl, combine graham cracker

crumbs, melted butter, and 1 tablespoon sugar.

Press mixture into bottom of springform pans.

2 In a large bowl, beat cream cheese and remaining

sugar with an electric mixer or handheld whisk until

smooth. Beat in egg, vanilla extract, and lemon

zest. Pour batter evenly into pans.

3 Pour water into pot. Place rack in pot and place

pans on rack. Cover and set to STOVE TOP HIGH.

Cook for 35 minutes.

4 Use oven mitts to carefully remove the rack.

Transfer cheesecakes to refrigerator and chill

at least 3 hours.

INGREDIENTS

1/2 cup graham cracker

crumbs

2 tablespoons butter,

melted

1/3 cup sugar, divided

1 1/2 packages

(12 ounces) cream

cheese, softened

1 egg

1 teaspoon vanilla

extract

Zest of 2 lemons

4 cups water, room

temperature

PREP: 15 MINUTES | COOK: 35 MINUTES | CHILL: 3 HOURS | MAKES: 2 5-INCH SPRINGFORM PANS

MINI CHEESECAKES

Tip: Serve with fresh fruit tossed in sugar, fruit

preserves, chocolate sauce, or chopped toasted nuts.

PREP: 2 MINUTES | COOK: 20 MINUTES | MAKES: 2–12 EGGS

DIRECTIONS

1 Place desired number of eggs in the pot along with

8 cups of water. Set to STOVE TOP HIGH, cover, and

cook for 20 minutes.

2 When finished, remove with a slotted spoon and

serve immediately if desired, or cool down in ice

water and store in the refrigerator up to 3 days.

INGREDIENTS

2–12 eggs

8 cups water

SOFT-BOILED EGGS

Tip: To keep shells from cracking, add

1 tablespoon vinegar to the water.

DIRECTIONS

1 Place desired number of eggs in the pot along with

8 cups of water. Set to STOVE TOP HIGH, cover, and

cook for 30 minutes.

2 When finished, remove with a slotted spoon and

serve immediately if desired, or cool down in ice

water and store in the refrigerator up to 3 days.

INGREDIENTS

2–12 eggs

8 cups water

PREP: 2 MINUTES | COOK: 30 MINUTES | MAKES: 2–12 EGGS

HARD-BOILED EGGS

Tip: To keep shells from cracking, add

1 tablespoon vinegar to the water.

Tip: Eat these plain with sea salt, or mash into egg

salad with mayo and paprika.

STOVE TOP STOVE TOP

102 REFERENCE CHARTS 103 Questions? 1-877-646-5288 | ninjakitchen.comCHARTS

INGREDIENT WHAT IT IS WHERE TO FIND IT

Garam

Masala

A blend of spices used in India, Pakistan, and other South Asian cuisine, typically

composed of peppercorn, clove, cinnamon, mace, cardamom, bay leaf, and cumin Herbs and spices section

Curry Paste A staple of Thai cuisine, usually composed of shrimp paste, lemongrass, green

Thai chili pepper, peppercorn, garlic, lime, cumin, coriander, and galangal Sauces section

Hoisin Sauce A sauce used in many Chinese dishes, usually made of black bean sauce, sugar,

garlic, vinegar, and ﬁve-spice powder

Sauces section of the

International food aisle

Lemongrass A type of grass commonly used in Thai and Vietnamese cuisine, known for its

mild citrusy ﬂavor Produce section

Mirin A rice wine used in Japanese cooking, with a sweet ﬂavor, slightly thick

consistency, and golden to light amber color

Sauces section of the

International food aisle

Okra A vegetable that looks like a ridged pepper and when cooked, releases a

gelatin-like substance that makes it a popular ingredient for gumbos and soups Produce section

Sambal

Oelek

A spicy Southeast Asian chile sauce made with hot red chile pepper, salt,

vinegar, and sometimes onion, garlic, or sugar—spicier than Sriracha

Sauces section of the

International food aisle

TAKE TASTE BUDS OFF THE BEATEN PATH

From garam masala to sambal oelek, here’s a list of some ingredients you may not

already have in your pantry and where to find them at your local supermarket.

REFERENCE CHARTS

Exactly how long should you steam parsnips? Is slow cooking pork

tenderloin different than slow cooking pork shoulder, and how different

is it? What is hoisin sauce and where can I get it? You’ll find the answers

to all these and more in the next few pages. Happy cooking!

MORE HELPFUL

HOW-TOS

REFERENCE CHARTS REFERENCE CHARTS

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VEGETABLE

SIZE/PREPARATION

WATER SEASONING IDEAS STEAMING TIME

Artichokes whole 4 cups olive oil, lemon zest 25–40 minutes

Asparagus whole spears 3 cups olive oil 7–13 minutes

Beans, green whole 2 cups garlic, minced 6–10 minutes

Beans, wax whole 2 cups Italian seasoning 6–10 minutes

Beets whole, unpeeled 4 cups garlic, minced 35–50 minutes

Beet greens coarsely chopped 2 cups thyme 7–9 minutes

Broccoli trimmed stalks 2 cups olive oil 1–5 minutes

Broccoli ﬂorets 2 cups olive oil 5 –7 minutes

Brussels sprouts whole, trimmed 3 cups thyme 8–15 minutes

Cabbage cut in wedges 2 cups lemon juice 6–10 minutes

Carrots ¼ inch slices 2 cups maple syrup 7–10 minutes

Carrots, baby whole 2 cups honey and ginger 7–10 minutes

Cauliﬂower ﬂorets 2 cups lemon juice 5–10 minutes

Corn on the cob whole, husks removed 2 cups garlic butter 15–20 minutes

Kale trimmed 2 cups olive oil and garlic 5–8 minutes

Okra whole, trimmed 2 cups sautéed scallions 6–8 minutes

Onions, pearl whole 2 cups lemon juice 8–12 minutes

Parsnips peeled, ½ inch slices 2 cups Italian seasoning 7–10 minutes

Peas, green fresh or frozen shelled 2 cups mint and lemon juice 2–4 minutes

Peas, sugar snap whole pods, trimmed 2 cups mint and lemon juice 5–6 minutes

Potatoes, all ½ inch slices 2 cups parsley dill 8–12 minutes

Potatoes, new whole 4 cups parsley or rosemary 15–20 minutes

Potatoes, sweet ½ inch chunks 3 cups honey 8–12 minutes

Spinach whole leaves 2 cups olive oil and garlic 3–5 minutes

Squash, butternut peeled, ½ inch cubes 2 cups maple syrup 7–10 minutes

Turnips ½ inch slices 3 cups Italian seasoning 8–12 minutes

Turnip greens coarsely chopped 2 cups olive oil and garlic 4–8 minutes

Swiss Chard coarsely chopped 2 cups olive oil and garlic 3–5 minutes

Zucchini 1 inch slices 2 cups olive oil and Italian seasoning 5–8 minutes

STEAM CHART SLOW COOK CHART

TYPE OF MEAT

COOK TIME LOW

COOK TIME HIGH

BEEF

Top or bottom round 8–10 hours 4–5 hours

Eye of the round 6–8 hours 3–4 hours

Chuck 8–10 hours 4–5 hours

Pot roast or brisket 7–9 hours 3 1/2–4 1/2 hours

Short ribs 7–9 hours 3 1/2–4 1/2 hours

Frozen meatballs (precooked) 6–8 hours 3–4 hours

PORK

Baby back or country ribs 7–9 hours 3 1/2–4 1/2 hours

Pork tenderloin 6–7 hours 3–4 hours

Pork loin or rib roast 7–9 hours 3 1/2–4 1/2 hours

Pork butt or shoulder 10–12 hours 5–6 hours

Ham, bone in (uncooked) 7–9 hours 3 1/2–4 1/2 hours

Ham (fully cooked) 5–7 hours 2 1/2–3 1/2 hours

POULTRY

Boneless, skinless breast 6 –7 hours 3–4 hours

Boneless, skinless thighs 6–7 1/2 hours 3–4 1/2 hours

Bone-in breast 6–7 1/2 hours 3–4 1/2 hours

Bone-in thighs 7–9 hours 3 1/2–4 1/2 hours

Whole chicken 7–9 hours 3 1/2–4 1/2 hours

Chicken wings 6–7 hours 3–4 hours

Turkey breast or thighs 7–9 hours 3 1/2–4 1/2 hours

FISH

1–inch ﬁllets N/A 30–45 minutes

OTHER

Stew meat

(beef, lamb, veal, rabbit) 7–9 hours 3–4 hours

REFERENCE CHARTS REFERENCE CHARTS

107 Questions? 1-877-646-5288 | ninjakitchen.com106 INDEX

AUTO-IQ RECIPES

American Chop Suey 62

Arroz Con Pollo 72

Asian Meatballs with Broccoli 34

Asian Pot Sticker Soup 55

Baked Eggs with Breakfast Hash 60

Baked Vegetable Polenta 52

Banana Nut Steel-Cut Oatmeal 33

BBQ Chicken Dinner 40

Beef Barley Strogano 63

Beef Fajita Rice Bowl 61

Butternut Hash & Eggs 60

Cashew-Crusted Flounder 82

Cheese Tortellini with Pesto 51

Cheeseburger Pasta 64

Chicken Corn Casserole 42

Chicken Curry 45

Chicken Gyro with Quinoa 75

Chicken Pho 71

Chicken Spinach Artichoke Casserole 39

Chicken Spinach Noodle Bake 39

Chicken Tikka Masala 42

Chicken with Mushroom

Marsala Couscous 75

Chicken with Mustard Cream Sauce 76

Chickpea Curry 53

Cinnamon Roll Breakfast Casserole 33

Coconut Chicken Curry Stew 40

INDEX

Cod with Broccoli Rabe & Quinoa 81

Creamy French Onion Chicken & Rice 73

Cuban-Style Black Beans 57

Franks & Beans 36

Freeform Beef & Artichoke Lasagna 64

Ginger Shrimp & Green Beans 48

Green Chile Chicken Enchiladas 41

Green Chili & Chorizo Grits 35

Ham with Pineapple Rice 68

Herb Frittata 30

Jambalaya 69

Lobster Ravioli in Vodka Sauce 49

Meat Ravioli with Marinara 35

Mediterranean Chicken Tenders 72

Mexican Bean Casserole 52

Moroccan Chickpea Stew 83

Mushroom Pork Chops 69

New England Clam Chowder 82

Old-Fashioned Oats 12

Orecchiette with Broccoli Rabe

& Sausage 67

Peanut Chicken with Cauliﬂower Rice 71

Pepperoni Pizza Mac & Cheese 37

Pierogi with Horseradish Sauce 57

Pinto Bean & Vegetable

Enchilada Casserole 56

Poached Eggs 20

Poached Fish 22

Poached Fruit 24

Poached Shrimp 21

Pork Chops with Apples & Rice 65

Quick Beef Chili 34

Quick Chicken Cassoulet 77

Quinoa 16

Ravioli with Mushroom Sauce 83

Red Pepper & Potato Frittata 31

Red Wine Chicken (Coq au Vin) 76

Rolled Oats with Peaches,

Honey & Walnuts 31

Salmon & Broccoli Slaw 48

Sausage & Peppers Rice Bowl 68

Sausage with Butter Beans 67

Shrimp & Bok Choy with Rice 81

Southwest Chicken Burrito Bowl 74

Spiced Ground Beef with Polenta 37

Steel-Cut Oats 14

Stocks 26

Sweet & Spicy Beef with Edamame 63

Sweet Chili Chicken 47

Thai Coconut Stew 45

Thai Mussels 50

Tofu Lentil Stew 56

Tortellini with Sausage Alfredo 65

Turkey & Mushroom Kasha 78

Turkey Lasagna 44

Turkey Minestrone Soup 79

Vegetable Pad Thai 55

Vegetarian Tortilla Soup 54

White Wine Mussels 50

109 Questions? 1-877-646-5288 | ninjakitchen.com108 INDEX

MANUAL RECIPES

Asparagus with Lemon Aioli 92

Banana Lime Coconut Bread 89

Butternut Squash Risotto

with Bacon & Sage 99

Cantonese Steamed Chicken 90

Chicken Satay 86

Cod with Orange Glaze & Snap Peas 88

Corn on the Cob 93

Eggs Benedict 98

Garlic Lemon Steamed Clams 91

Hard-Boiled Eggs 101

Hearty Beef Stew 97

Hearty Skillet Lasagna 87

INDEX

Korean Chicken Wings 95

Mini Cheesecakes 100

Mussels Fra Diavolo 91

Pork Chops Provençal 97

Prime Rib Au Jus 88

Pulled Pork & Apple Cider Sliders 96

Savory Pot Roast 94

Soft-Boiled Eggs 101

9 781532 342448

90000

ISBN 978-1-5323-4244-8

Ninja Cookbook CS960

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