Ingredients

Filling

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup peas & carrots
• 2–3 tbsp ketchup
• 1–2 tbsp Worcestershire sauce
• 1 cup beef broth
• 1 tbsp flour
• 1–1.5 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp thyme (optional)

Mashed Potatoes

• 2–3 potatoes
• 4 tbsp butter
• ¼–½ cup milk
• 1–1.5 tsp salt
• ¼ cup cheddar (optional)

Instructions

1. Boil potatoes until tender. Mash with butter, milk, and salt.
2. Brown ground beef. Drain fat.
3. Add onion and cook 3–4 minutes, then add garlic and cook 30 seconds.
4. Stir in ketchup, Worcestershire sauce, and flour. Cook 1 minute.
5. Add beef broth. Simmer until thickened.
6. Stir in peas & carrots.
7. Season to taste — filling should be slightly bold.
8. Top with mashed potatoes and texture the surface with a fork.
9. Bake at 400°F for 20–25 minutes, then broil 2–3 minutes until golden and crispy.

Ingredients

• 2 large pork sirloin steaks
• 8 medium potatoes
• 1 packet onion soup mix
• 1½ cups water
• 1 bouillon cube (chicken or beef)
• ½ onion, sliced thin
• 1 cup mushrooms, sliced thin (optional)
• 1 tsp cornstarch

Instructions

1. Wash, peel, and dice potatoes into roughly equal cubes. Slice onion and mushrooms thin.
2. Place potatoes in a pot of heavily salted water (enough to cover) and bring to a boil. Cook until fork-tender, then drain and mash.
3. Sear the pork steaks 2–3 minutes per side in the pressure cooker on sauté mode, including the edges if they’re thick. Pull out and set aside to rest.
4. Dissolve the bouillon cube in ½–1 cup hot water and pour into the pot to deglaze, scraping up the fond from the bottom.
5. Mix cornstarch with ½ cup cold water to make a slurry and stir into the liquid to form a gravy.
6. Add onions and mushrooms, then nestle the pork steaks back in. Sprinkle the onion soup mix over everything and stir to combine.
7. Seal and cook on high pressure for 12 minutes. With warmup and cooldown the total cook time is about 18 minutes.
8. Meat should be fork-shreddable when done. Shred or serve whole over mashed potatoes or alongside steamed broccoli.

Ingredients

• 12 oz dry pasta (penne or rotini)
• 2 (15 oz) jars Alfredo sauce
• 1½ cups water
• 2 cups chopped mixed vegetables (e.g., broccoli, bell pepper)
• 2 chicken breasts
• 1 tsp Cajun seasoning
• 1 smoked sausage, sliced

Instructions

1. Add pasta, Alfredo, water, and veggies to lower pan of Ninja Combi.
2. Season chicken and place in upper tray. Start cooker for 15 minutes.
3. Add sausage during last 5 minutes to crisp.
4. Stir everything together and serve. Easy cleanup, dishwasher safe!

Ingredients

• 4 large russet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp butter
• 1 lb chicken breast, cubed
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp onion powder
• 1 cup queso dip
• 2 tbsp chopped cilantro (optional)

Instructions

1. Preheat oven to 400°F. Toss potatoes with oil and seasonings. Roast 20–25 mins.
2. Meanwhile, heat butter in skillet and cook chicken with spices until golden and cooked through.
3. Combine roasted potatoes and chicken in skillet. Stir to combine.
4. Drizzle hot queso over top and garnish with cilantro. Serve immediately.

Ingredients

• Butter and oil
• Carrots, onion, celery, garlic
• Seasonings (salt, pepper, herbs)
• Fresh thyme
• Mini bow tie pasta
• Rotisserie chicken (shredded)
• Chicken broth
• Heavy whipping cream
• Frozen peas
• Boursin cheese

Instructions

1. Sauté carrots, onion, celery, and garlic in butter and oil.
2. Add seasoning and cook a few more minutes. Stir in thyme and pasta.
3. Add chicken, broth, cream, and peas. Cover and cook until pasta is done.
4. Stir in Boursin cheese until creamy. Serve warm.

Ingredients

Major Ingredients

• Pasta (approx. 12 oz)
• Sausages (12–16 oz, caramelized red onion or your favorite)
• Mushrooms (8 oz, sliced)
• White wine (½ cup)
• Chicken or vegetable stock (1 to 1½ cups)
• Heavy cream (1 cup)
• Parmesan cheese (½ cup, grated)
• Spinach (1–2 cups)
• Fresh parsley (chopped)

Minor Ingredients

• Garlic (2–3 cloves, minced)
• Olive oil or butter (1–2 tablespoons)
• Salt and pepper (to taste)

Instructions

1. Heat olive oil or butter in a pot. Cook mushrooms until browned, then remove.
2. Brown sausage in the same pot. Add garlic and sauté briefly.
3. Deglaze with white wine, scraping up browned bits.
4. Add stock and cream, bring to a simmer.
5. Return mushrooms to the pot. Add pasta and cook until tender.
6. Stir in Parmesan, parsley, and spinach. Cook until spinach wilts.
7. Season to taste with salt and pepper. Serve warm.

Notes

Assumed ingredient quantities based on standard one-pot pasta methods. Wine can be substituted with extra stock.