I had a problem
I had pretty much given up on finding a way to cook different items at the same time without just making a casserole or them being mushy, as well as on finding a way to keep from heating up my entire kitchen. We have a window unit, but no central heat and air so the oven makes my kitchen really hot especially during our humid Arkansas summers.
I found a solution for it all with the Ninja® Foodi™ Pressure Cooker!
I made steak, mashed potatoes, and corn on the cob in the same pot at the same time. I pressure cooked my potatoes first, then I added my fresh ribeye steaks and corn on the cob. I used TenderCrisp™ Technology to take the meal to the next level and give my steaks a crispy finish while keeping them juicy on the inside.
This is what you call a 360 meal. I was able to cook my meat and veggies at the same time to create a flavorful, multi-textured meal in one pot. Pretty awesome, right!?!
Plus, it didn’t heat up my kitchen like the oven would have which is pretty exciting for me.
Another perk is that it was easy to cleanup afterward because the cooking pot is nonstick ceramic-coated and it is dishwasher safe! Say what!?!
So how exactly did I make this deliciously easy meal? Keep reading to find out!
Steak, Mashed Potatoes, and Corn on the Cob Ninja Foodi Pressure Cooker Style
Prep Time: 10 minutes
Cook time: 9-20 minutes (depending on the type steak and thickness of it. I used ribeye steaks so they were much thicker and took a few more minutes where ninjakitchen.com has a recipe using New York Strip Steak that takes 9-13 minutes)
- 5 Russet potatoes, peeled, cut in 1/2-inch pieces
- 1/2 cup water
- 1/4 cup butter, divided
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- 3 teaspoons ground black pepper, divided
- 2 fresh ribeye steaks each cut in half (can use frozen steaks as well). We marinated them overnight using a bag marinate my husband found at our local grocery story.
- 2 fresh corn on the cob (remove husks and strings, and cut in half)
- A little butter or olive oil to rub on corn
Approx. Pressure Build: 9 minutes
Pressure Release: Quick
(One of my ProTips– turn the saute feature on while you prep to heat cooking pot up where it takes less time to pressurize. Be careful though- food could scorch so you may need to add more water)
After step 1, if using frozen steaks, follow all steps.
After step 1, if using fresh steaks, skip to step 7.
- Place potatoes and water into the pot.
- (If using frozen steaks)-Place the reversible rack in the pot over potatoes, making sure rack is in the higher position. Season steaks with 1 tablespoon salt and 1 teaspoon pepper, then place them on the rack.
- Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 1 minute. Select START/STOP to begin.
- While the unit is pressure cooking, cut the corn on the cob in half. Put a little butter or olive oil on the corn cobs and add a pinch of salt and pepper.
- When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
- Remove rack with steaks from pot and pat steaks dry. Mash potatoes with 1/4 cup butter, cream, cheese, 1 teaspoon salt, and 1 teaspoon pepper, using a mashing utensil that won’t scratch the nonstick surface of the pot. (These are seriously the best mashed potatoes you have ever had in your life)
- (If using fresh steaks)-Return rack with steaks to pot over mashed potatoes. Place corn on the cob on rack next to steaks. Close crisping lid. Select BROIL and set time to about 16 minutes for medium ribeye steak or 20 minutes for well-done. Select START/STOP to begin. Flip halfway through. You may need to adjust cooking time depending on the thickness, size, and type of your steak. Watch the corn on the cob and remove when it looks the way you want it to.
- When cooking is complete, remove steaks from rack and allow to rest for 5 minutes before serving with mashed potatoes and corn on the cob.
What I love about the crisping lid is that I can open it to check on my steaks or other food items and it pauses the time and automatically restarts when I close it back.
I know I mentioned this in the instructions, but the mashed potatoes are seriously some of the best mashed potatoes I have ever tasted in my life. And I am from the south which means we eat a lot of meat and potatoes.
Meal time totally just got a lot easier and healthier at my house because the Ninja Foodi Pressure Cooker is my new favorite kitchen appliance!
Go to ninjakitchen.com to find out more!