This post was created in partnership with Ninja and I received a complimentary product but all opinions within are my own.
You know those nights that you walk into the kitchen and suddenly realize that you forgot to defrost the meat for dinner. Yeah, sometimes those nights are great because hello take out pizza but 99% of the time I really want what I had in mind to cook. And with three kids, a business I run from home with said kids, soccer practice schedules, homework, rebuilding, and everything else on my plate, forgetting to take out the meat to defrost happens way more often than I’d like.
I’ve been dying to get a pressure cooker for awhile. At first I didn’t really know what the big difference was between a crock pot and a pressure cooker, so when I went to replace my crock pot after Harvey I looked at the price difference and just went for what I knew. Amateur move.
I quickly realized that I should have done my research before I went to Target. So, learn from my mistake people.
Here is the quick and dirty rundown of why you want a
pressure cooker vs a crock pot!
Only effective if you want to cook low and slow or keep something warm. While you can set it and forget it, you also have to plan ahead because they take so much time to cook.
If you want your meal to be crisp or seared on the outside, you have do that on the stove before putting it in the crock pot.
These are fantastic when you don’t have 10 hours to wait for your food to be done, and if you don’t want a bunch of extra steps involved. With the Ninja Foodi Pressure Cooker, there is a TenderCrisp™ Cooking Technology that others don’t have. It allows your food to be tender and juicy, while crispy on the outside - all in one appliance without extra hassle! (A busy mom’s dream!)
While you could slum it and get a different pressure cooker, I highly recommend the Ninja Foodi because of all of the extra features it includes making it truly stand apart. If you’re looking to stay healthy, you can use the Air Fryer air crisp, bake/roast, broil, dehydrate - and using up to 75% less fat than other traditional frying methods. This is a deal maker for me - I’m trying to live healthier and this helps me be able to still enjoy some of my favorites!
You also have the option to sear and saute items, create one dish casseroles, bake cakes, hard boil eggs, make rice, and about 500 other things. When you get your pressure cooker there is an awesome recipe book that’s included, but in the mean time I’ve created a recipe to get your ideas flowing!
Opps, Crack Chicken Casserole
Okay so remember how a few paragraphs back I mentioned that I tend to forget to defrost the meat. Yeah, well, that’s how this recipe came to be. Except instead of forgetting to defrost the meat, I forgot to buy bread. I wanted to test out my pressure cookers features before reviewing it for you, and I figured why not try a spin on the internet sensation - Crack Chicken. That baby is all over Pinterest. Normally, it’s some variation of shredded chicken, cream cheese, and hot sauce - give or take a few ingredients - and then you put the mixture in some delicious bread and have a happy sandwich.
Since I can’t eat anything spicy, I was going to go with a bacon and tomato version. And then I forgot the bread. Not one to be deterred easily (jk, I’m deterred way too easily I just didn’t know what else to make), I decided to wing it. Crack Chicken Casserole it is! I also decided to nix the bacon this time around to ensure the recipe could all be one pot and no additional dishes.
Like with most first experiments, there are a few things I would tweak. Like I could have gotten away with a little less water for the rice, so I’ve adjusted the recipe for you. This isn’t the prettiest dinner I’ve ever made, but I can tell you my extremely picky teenager had three bowls of it and asked for more the next day. So I’m landing on a mom win for this dish.
Serves approx. 4
3-4 Chicken Breasts
1 block of Philadelphia Cream Cheese
1 cup Cherry tomatoes
1/2 tablespoon Minced Garlic (can be adjusted to personal taste)
1 teaspoon salt
1/3 onion chopped
3 cups of water
2 cups of jasmine rice
Optional: green onions for topping + arugula salad as a side
Pour 3 cups of water, 2 cups of rice, tomatoes, onion, garlic, and salt into cooking pot of the Ninja Foodi. Place wire rack into cooking pot.
Season chicken and place on top of wire rack.
Close pressure lid, turn on Ninja Foodi, and set to pressure. Make sure the pressure valve is set to sealed. Then set to high for 9 minutes.
Once the timer goes off, release the pressure valve and let steam slowly release. Once it is ready to open, take out chicken and the wire rack. Add cream cheese ( I like to cut it in six pieces so it melts easier). Shut lid to keep warm.
While that sits, shred the chicken and then add back to cooking pot. Mix everything together and serve.
Optional: Top with chopped up green onions and a side salad.
I’d love to hear how you like the recipe! Leave me feedback in the comments below!