- Ninja Possible Cooker Pro (or multi-cooker with Sear/Sauté and Slow Cook functions)
- Cutting Board and Sharp Knife
- Small mixing bowl
- Medium mixing bowl or container (for coating the beef)
- 2-cup liquid measuring cup (for the deglazing liquid)
- Measuring Cups and Spoons
- Silicone spatula or wooden spoon
- 8x2 inch cake pan with silicone lid or foil (optional, for green beans)
- Cooking rack set to the high position (optional, for green beans)
This Creamy Beef Tips & Pasta is one of those recipes that you probably won't find anywhere else on the internet and that's exactly why I love it.
It's not quite beef stroganoff, it's not a typical creamy beef pasta recipe made with hamburger, and it is absolutely delicious.
Tender beef tips, browned mushrooms, and sweet onions simmer right alongside bow tie pasta in a savory broth, and then everything gets finished with a rich cream cheese sauce that brings it all together.
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The whole thing is made in the Ninja Possible Cooker Pro, and here's the bonus: you can cook your green beans in a covered pan right on top of the pot at the same time. That gives you a complete meal, what we call a 360 meal, done in about an hour. It's an easy recipe that's perfect for busy weeknights, and your whole family is going to love it.
A couple of small techniques make this dish really special. Browning the mushrooms properly, coating the beef in a little Dijon mustard, and adding a splash of dry sherry to the deglazing liquid all build layers of flavor that taste like the dish simmered all day. Don't worry, I'll walk you through every step so it comes out perfect on the first try.
If you love tender beef tips, my Beef Tips & Rice is another family favorite with a rich savory gravy.
Suggested Kitchen Tools for Creamy Beef Tips & Pasta
- Ninja Possible Cooker Pro (or any multi-cooker with Sear/Sauté and Slow Cook functions)
- Cutting board and sharp knife
- Small mixing bowl (for the salt and pepper)
- Medium mixing bowl or container (for seasoning and flouring the beef)
- 2-cup liquid measuring cup (for the deglazing liquid)
- Measuring cups and spoons
- Silicone spatula or wooden spoon
- 8x2 inch cake pan with silicone lid or foil (optional, for the green beans)
- Cooking rack (optional, for the green beans)
Ingredients & Substitutions
This creamy beef pasta recipe uses simple ingredients you can find at any grocery store, and there's plenty of room to make it yours. Let's take a closer look at each one.
Top Sirloin
Used in Recipe: 1 pound of top sirloin, lightly trimmed and cut into 1½ inch cubes, seasoned with 1 teaspoon of fine grind sea salt and ½ teaspoon of black pepper.
What it Does: Sirloin is a flavorful cut that tenderizes during the short slow cook and does not dry out. Seasoning the beef directly, rather than only seasoning the flour, gives the beef itself better flavor.
Substitutions: Anything labeled London Broil at the store works well here, even though it isn't always a sirloin cut. Beef stew meat (or chuck roast) can work in a pinch, but the cubes are often uneven, so trim them to a similar size for the best results and you may want to slow cook them without the pasta for an hour or so and then add the pasta and cook an additional 45-60 minutes to make sure they really get tender.
Dijon Mustard
Used in Recipe: 1 tablespoon of Dijon mustard coats the seasoned beef before flouring, and another tablespoon goes into the deglazing liquid.
What it Does: A lot of people use a mustard binder when making different kinds of recipes, and while I almost never do, I tried it here and it was amazing. The Dijon adds a little tang that is a perfect pairing for the rich, creamy sauce, and using it in the deglazing liquid carries that flavor theme through the whole dish.
Substitutions: A spicy country French mustard would be delicious in place of the Dijon. I don't recommend plain yellow mustard, the flavor just isn't right for this dish.
Seasoned Flour
Used in Recipe: ½ cup of all-purpose flour mixed with ½ teaspoon of fine grind sea salt, ½ teaspoon of thyme leaves, and ½ teaspoon of rosemary leaves coats the beef before browning.
What it Does: The light flour coating helps the beef brown beautifully and then thickens the sauce as everything cooks, giving you that creamy brown gravy texture without any extra steps. The thyme and rosemary add a hearty, herby backbone to the dish.
Substitutions: Use dried whole thyme leaves and rosemary leaves, not ground. Kosher salt works in place of fine grind sea salt. A gluten-free all-purpose flour blend should work for the coating, though I have not tested it in this recipe.
Mushrooms & Onion
Used in Recipe: 8 ounces of portobello mushrooms sliced about ½ inch thick, plus 1 large sweet onion cut into ½ inch strips (about 1¼ cups). They sauté in 2 tablespoons of olive oil and 1 tablespoon of butter.
What it Does: Browning the mushrooms in olive oil and butter on both sides dries them out and concentrates their flavor. The onion softens into the sauce and adds a gentle sweetness that balances the savory broth and tangy mustard.
Substitutions: White button mushrooms work just as well as portobello. Any white or yellow onion can stand in for the sweet onion. And if you're not a mushroom fan, skip them entirely. I've made this dish without mushrooms and it is delicious that way too.
Deglazing Liquid
Used in Recipe: 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 2 tablespoons of dry sherry, 1 tablespoon of garlic paste, and ¼ cup of beef broth get mixed together and poured into the hot pot to release all the browned bits.
What it Does: This little mixture is where so much of the flavor comes from. The dry sherry is the secret ingredient, it adds a flavor that is unbelievable, so please add it even if it's just the cooking sherry from the grocery store. The Worcestershire brings deep savory notes, and the garlic paste rounds everything out.
Substitutions: Store-bought garlic paste works in place of homemade, or use minced garlic and add it directly to the pot so it can cook a little bit. Roasted garlic would also be really good in this. If you can't use sherry, a dry white wine is the closest substitute, but trust me, the sherry is worth it.
Pasta, Beef Broth & Cream Cheese
Used in Recipe: 8 ounces (about 3 cups) of bow tie pasta cooks right in the pot with 4 cups of beef broth total (including the ¼ cup in the deglazing liquid). 8 ounces of room temperature cream cheese gets stirred in at the end to create the creamy sauce.
What it Does: Cooking the pasta directly in the beef broth means it soaks up flavor instead of plain water, and the starch it releases helps thicken the sauce. The cream cheese sits on top during the slow cook and then stirs in at the end for a rich, tangy, creamy sauce that coats every bite.
Substitutions: I picked bow tie pasta for a reason, it holds up beautifully during the hour of slow cooking. Penne should work just fine too, though I have not tested it. Smaller shapes like elbow macaroni will get too soft, so I'd avoid those. Beef bone broth or beef stock both work in place of regular beef broth.
How to Make Creamy Beef Tips & Pasta in the Possible Cooker Pro
From start to finish, this delicious weeknight dinner takes about 15 minutes of prep and hands-on browning, then an hour of completely hands-off slow cooking. Here is everything you need to know!
Prep Your Ingredients and Brown the Mushrooms
Get everything prepped and measured before you start cooking. Here is your mise en place:
- Take the cream cheese out of the refrigerator so it can come to room temperature.
- Slice 8 ounces of portobello mushrooms about ½ inch thick.
- Cut 1 large sweet onion into ½ inch strips (about 1¼ cups).
- Mix 1 teaspoon of fine grind sea salt and ½ teaspoon of black pepper in a small bowl for the beef.
- Measure out the seasoned flour ingredients: ½ cup of all-purpose flour, ½ teaspoon of fine grind sea salt, ½ teaspoon of thyme leaves, and ½ teaspoon of rosemary leaves.
- Measure out the deglazing liquid ingredients: 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 2 tablespoons of dry sherry, 1 tablespoon of garlic paste, and ¼ cup of beef broth.
- Measure out the remaining 3¾ cups of beef broth and 8 ounces of bow tie pasta.
- If you're making the green beans on top, have 12 ounces of frozen green beans, an 8x2 inch pan, a cover for the pan, and your rack ready.
Set the Possible Cooker Pro to Sear/Sauté on High and press Start. If your model uses temperature settings instead of High and Low, go somewhere between 375-400℉/190-200℃ and keep an eye on it. You want to start with a hot pot, but if things are browning too quickly, reduce your temperature a little bit. Immediately add 2 tablespoons of olive oil and 1 tablespoon of butter. Mushrooms taste so much better when they sauté in a little bit of olive oil and butter together. Lay the mushroom slices in a single layer on the bottom of the pot; it's perfectly fine to add them before the pot has fully preheated. Let them brown for about 5 minutes, then flip them and brown the second side.
Quick Tip
Take the time to brown the mushrooms in a single layer on both sides so they dry out. If you just dump them all in the pot, they steam, release a lot of liquid, and you won't get good browning on the beef, which throws off the flavor of the whole dish. It's the most time consuming part of this recipe, and the most important.
Cube the Beef
Lightly trim the top sirloin, leaving some of the fat on to keep moisture in the beef. Slice it into thick strips, then cut the strips into 1½ inch cubes. Those bite-sized pieces will tenderize beautifully during the short slow cook time.
Season the Beef and Coat it with Mustard
Sprinkle the salt and pepper mixture all over the beef and toss it around. I find seasoning the beef directly gives a better flavor than adding the salt and pepper to the flour itself, but either way is okay. Then add 1 tablespoon of Dijon mustard and mix until every piece is coated. Set the beef aside.
Coat the Beef in Seasoned Flour
While the mushrooms brown, mix the flour, salt, thyme leaves, and rosemary leaves in a container. Add the mustard coated beef cubes and toss until each piece is lightly coated.
Brown the Beef and Add the Onion
Once the mushrooms have browned on both sides, add the beef to the pot in a single layer, don't just dump it all in; we want those pieces to brown nicely. It's fine to move the mushrooms a little closer together to make room. Let the beef brown for about 5 minutes. Then add the onion strips, give everything a stir, and flip the beef so it browns on the other side for a few more minutes.
Mix the Deglazing Liquid
While the beef finishes browning, mix up the deglazing liquid: the Dijon mustard, Worcestershire sauce, dry sherry, garlic paste, and ¼ cup of beef broth. The dry sherry is the secret here, it makes this dish, so please add it even if it's the cooking sherry from the grocery store.
Deglaze the Pot and Add the Pasta
Pour the liquid into the pot and scrape the bottom with your spatula to release all of the fond into the sauce. That browned layer is pure flavor and we don't want to lose any of it. Then add the bow tie pasta and give it a stir.
Add the Broth and Cream Cheese
Pour in the remaining 3¾ cups of beef broth and stir again, you want the pasta as submerged as possible under the liquid. Then place the room temperature cream cheese right on top. Don't stir it in! It sits on top during the entire cook and gets stirred in at the very end.
Add the Green Beans on Top and Slow Cook
If you want to cook your string beans right on top, which you should if you like string beans because it's so easy, put 12 ounces of frozen green beans in an 8x2 inch pan and cover it with a silicone lid or foil. The cover keeps condensation from falling into the beans. Set your rack in the pot on the high position and place the covered pan on top. The texture comes out perfect, not too soft and not too hard.
Put the lid on and let everything come to a boil, which only takes about a minute. Once it's boiling, turn the pot off, then turn it back on to Slow Cook on High and press Start. It defaults to 6 hours, so take your time down to 1 hour. Then leave it alone and let it cook. Believe it or not, everything turns out perfect, and you can even leave it on Keep Warm for up to an hour after the cook time is over.
Finish the Sauce and Serve
When the hour is up, give the pot a nice stir, then slowly stir in the cream cheese, which should be really nice and soft. It's going to look a little lumpy at first, but don't worry about that, it will smooth out. Once it's all stirred in, let it sit for about 5 minutes. If you made the green beans, toss them with a little butter, salt, and pepper, and you have a complete 360 meal. You can put it all on a nice platter with some parsley on top for garnish, or serve it straight from the pot to your plate. Easy and delicious!
Creamy Beef Tips & Pasta
Equipment
- Ninja Possible Cooker Pro (or multi-cooker with Sear/Sauté and Slow Cook functions)
- Cutting Board and Sharp Knife
- Small mixing bowl
- Medium mixing bowl or container (for coating the beef)
- 2-cup liquid measuring cup (for the deglazing liquid)
- Measuring Cups and Spoons
- Silicone spatula or wooden spoon
- 8x2 inch cake pan with silicone lid or foil (optional, for green beans)
- Cooking rack set to the high position (optional, for green beans)
Ingredients
Beef Tips
- 1 lb top sirloin or London Broil; lightly trimmed and cut into 1½ inch cubes
- 1 teaspoon fine grind sea salt
- ½ teaspoon black pepper
- 1 tablespoon Dijon mustard for coating the beef; a spicy country French mustard also works, do not use yellow mustard
Seasoned Flour
- ½ cup all-purpose flour
- ½ teaspoon fine grind sea salt or kosher salt
- ½ teaspoon thyme leaves not ground thyme
- ½ teaspoon rosemary leaves
Sautéing
- 2 tablespoon olive oil no need to measure exactly, 2 to 3 tablespoons is perfectly fine
- 1 tablespoon butter
- 8 oz portobello mushrooms sliced about ½ inch thick; white button mushrooms also work
- 1 large sweet onion cut into ½ inch strips, about 1¼ cups; any white or yellow onion works
Deglazing Liquid
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoon dry sherry even the cooking sherry from the grocery store works; please don't skip it
- 1 tablespoon garlic paste homemade or store-bought; minced garlic also works, add it directly to the pot so it can cook a little bit
- ¼ cup beef broth
Pasta & Sauce
- 3¾ cups beef broth for a total of 4 cups including the deglazing liquid
- 8 oz bow tie pasta about 3 cups; this shape holds up best during the slow cook
- 8 oz cream cheese room temperature
Optional Green Beans (360 Meal)
- 12 oz frozen green beans
- 1 tablespoon butter
- salt and black pepper to taste
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Instructions
- Lightly trim the top sirloin, leaving some fat on for moisture, and cut it into 1½ inch cubes. In a small bowl, mix 1 teaspoon of fine grind sea salt and ½ teaspoon of black pepper. Sprinkle the mixture all over the beef cubes and toss to coat.
- Add 1 tablespoon of Dijon mustard to the seasoned beef and mix until every piece is coated. Set the beef aside.
- Set the Possible Cooker Pro to Sear/Sauté on High and press Start. If your model uses temperature settings instead of High and Low, set it between 375-400℉/190-200℃ and keep an eye on it. Immediately add 2 tablespoons of olive oil and 1 tablespoon of butter to the pot.
- Lay the sliced mushrooms in a single layer on the bottom of the pot. It's perfectly fine to add them before the pot is fully preheated. Let them brown on the first side for about 5 minutes.
- While the mushrooms brown, mix ½ cup of all-purpose flour, ½ teaspoon of fine grind sea salt, ½ teaspoon of thyme leaves, and ½ teaspoon of rosemary leaves in a container. Add the beef cubes and toss until each piece is lightly coated with the seasoned flour.
- Flip the mushrooms and let them brown on the second side. If anything is browning too quickly, reduce the temperature a little bit.
- Add the floured beef cubes to the pot in a single layer, shaking off any excess flour as you go. It is fine to move the mushrooms closer together to make room. Let the beef brown for about 5 minutes without moving it.
- Add the onion strips to the pot, give everything a stir, and flip the beef. Let the beef continue to brown for a few more minutes while you mix the deglazing liquid.
- In a measuring cup, combine 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 2 tablespoons of dry sherry, 1 tablespoon of garlic paste, and ¼ cup of beef broth. Mix well.
- Pour the deglazing liquid into the pot and scrape the bottom with your spatula to release all of the fond into the sauce. That browned layer is pure flavor, so don't lose any of it.
- Add the bow tie pasta and give it a stir. Pour in the remaining 3¾ cups of beef broth and stir again so the pasta is as submerged as possible under the liquid.
- Place the room temperature cream cheese right on top of everything. Do not stir it in.
- Optional 360 meal: place 12 ounces of frozen green beans in an 8x2 inch pan and cover it with a silicone lid or foil so condensation doesn't drip into the beans. Set the rack in the pot on the high position and place the covered pan on top.
- Put the lid on and let everything come to a boil, which only takes about a minute. Once boiling, turn the pot off, then turn it back on to Slow Cook on High. The time defaults to 6 hours, so take it down to 1 hour and press Start. Leave it alone and let it cook.
- When the hour is up, remove the green beans if you made them. Toss them with 1 tablespoon of butter and salt and pepper to taste, then cover them to keep warm.
- Give the pot a nice stir, then slowly stir in the cream cheese. It will look a little lumpy at first, but it will smooth out. Once it's all stirred in, let it sit for about 5 minutes, then serve it up with a sprinkle of fresh parsley for garnish if you'd like.
Notes
• Take the cream cheese out ahead of time so it's fully at room temperature. Soft cream cheese stirs into the hot pasta smoothly at the end.
• Cut the beef into even 1½ inch cubes so every piece tenderizes at the same rate during the short slow cook.
• Season the beef directly with the salt and pepper before flouring it. It gives the beef better flavor than seasoning the flour alone, though either way is okay.
• The Dijon mustard coating might surprise you, but trust me, it adds a little tang that is a perfect pairing for this dish. Don't skip it. MUSHROOM TIPS
• Brown the mushrooms in a single layer and give them time on each side. If you dump them all in, they steam, release a lot of liquid, and you won't get good browning on the beef.
• Browning the mushrooms is the most time consuming part of this recipe, but it makes a big difference in the flavor of the whole dish.
• The mushrooms aren't salted during cooking, so sprinkle a little salt on them at the end if you'd like.
• Not a mushroom fan? Skip them entirely. The dish is delicious without them too. COOKING TIPS
• Start with a hot pot for the best browning, and reduce the temperature a little if things are browning too quickly.
• Stir the pasta down so it's as submerged as possible before the slow cook starts.
• Leave the cream cheese sitting on top during the cook. It gets stirred in at the very end.
• The pasta is on the softer side after the full hour. If you like firmer pasta, cut the slow cook time down to 45 minutes; the beef and vegetables will still be perfect.
• You can leave the pot on Keep Warm for up to an hour after the cook time. Beyond that, the pasta starts to become a little too soft. VARIATIONS
• Skip the mushrooms entirely for a simpler version that is still full of flavor.
• Use white button mushrooms in place of the portobello mushrooms.
• Penne should hold up to the slow cook just fine, though I have not tested it. Avoid small shapes like elbow macaroni, they get too soft.
• Swap the Dijon for a spicy country French mustard for a little extra kick.
• Add a pinch of red pepper flakes to the deglazing liquid for gentle heat. SERVING SUGGESTIONS
• Cook frozen green beans right on top in a covered 8x2 inch pan for a complete 360 meal.
• Garnish with fresh parsley for a pretty presentation, either on a platter or right on the plate.
• A simple side salad and some crusty bread round this meal out beautifully. STORAGE
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the sauce as it sits.
• Freezer: Freezing is not recommended. The cream cheese sauce can separate and the pasta becomes too soft once thawed.
• Reheating: Warm individual portions in the microwave or in a saucepan over medium-low heat with a splash of beef broth to loosen the sauce back up. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Alternate Cooking Instructions
- Stovetop Dutch oven: Brown the mushrooms and beef in a Dutch oven over medium-high heat, deglaze, then add the pasta and broth and bring to a boil. Reduce to a gentle simmer, cover, and cook for 15-20 minutes, stirring occasionally, until the pasta is tender and the beef is cooked through. Set the cream cheese on top for the last 5 minutes, then stir it in. The beef will be a bit firmer than the slow cooked version since it doesn't get the full hour to tenderize, so cut the cubes slightly smaller.
- Traditional slow cooker: Most traditional slow cookers can't sear, so brown the mushrooms and beef in a large skillet on the stovetop, deglaze the skillet with the deglazing liquid, and transfer everything to the slow cooker. Add the pasta and broth, set the cream cheese on top, and cook on High for about 2 hours. Keep an eye on the pasta or cook it separately and combine at the end.
Storage & Reheating Instructions
How to Store Leftover Creamy Beef Tips & Pasta
Let the leftovers cool before storing so condensation doesn't water down that delicious sauce.
- Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the sauce as it sits, which is completely normal and it will soften even more.
- Freezer: I don't recommend freezing this one. The cream cheese sauce can separate when thawed and the pasta becomes too soft. It's best enjoyed fresh or within a few days from the refrigerator.
Quick Tip
When reheating, add a splash of beef broth before warming. The pasta soaks up the creamy sauce in the refrigerator, and that little bit of extra liquid brings the sauce right back to its silky, just-cooked texture.
How to Reheat Creamy Beef Tips & Pasta
- Microwave: Place a single portion in a microwave-safe bowl with a splash of beef broth, cover loosely, and heat in 60 second intervals, stirring between each, until warmed through.
- Stovetop or Possible Cooker: Warm leftovers in a saucepan (inner pot) over low heat with a splash of beef broth, stirring gently until heated through and the sauce is smooth again.
Frequently Asked Questions
If you just put all the mushrooms in the pot at once, they steam and release a lot of liquid, which means you won't get good browning on the beef, and that throws off the flavor of the whole dish. Browning them in a single layer on both sides dries them out and concentrates their flavor. It's the most time consuming part of this recipe, but it makes a big difference. You can also skip the mushrooms entirely, the dish is delicious without them too.
Top sirloin is my first choice for tender beef tips. Anything labeled London Broil at the grocery store works well too, even though it isn't always a sirloin cut. Trim the beef lightly but leave some fat on, that keeps moisture in the meat, and cut it into 1½ inch cubes so the pieces tenderize during the short slow cook time.
No, but I really recommend it. The Dijon adds a little tang that pairs perfectly with the creamy sauce, and since there's also mustard in the deglazing liquid, it carries that flavor theme through the dish. Use Dijon or a spicy country French mustard, not plain yellow mustard.
I picked bow tie pasta for a reason, it holds up beautifully during the hour of slow cooking. Penne should work just fine too, though I have not tested it. I would avoid smaller shapes like elbow macaroni, they get too soft during the hour of slow cooking.
The pasta is on the softer side after the full hour of slow cooking, which is a matter of preference. If you like firmer pasta, cut the slow cook time down to 45 minutes, the beef and vegetables will still come out perfectly. And if you love really soft pasta, you can even leave the pot on Keep Warm beyond the hour.
Put 12 ounces of frozen green beans in an 8x2 inch pan and cover it with a silicone lid or foil so condensation doesn't drip into the beans. Set the rack in the pot on the high position, place the covered pan on top, and let everything cook together during the 1 hour slow cook. When time is up, toss the beans with a little butter, salt, and pepper. The texture comes out absolutely perfect, not too soft and not too hard, and you have a complete 360 meal from one pot.
Variations
- Skip the mushrooms: I've made this without mushrooms and it is delicious that way too. You'll also save yourself the browning time, making an easy recipe even easier.
- White button mushrooms: Swap the portobello mushrooms for white button mushrooms, sliced about ½ inch thick. Brown them the same way.
- Firmer pasta: Cut the slow cook time down to 45 minutes if you like your pasta with more bite. The beef and vegetables will still be perfect.
- Spicy mustard: Use a spicy country French mustard in place of the Dijon for a little extra kick in both the beef coating and the deglazing liquid.
- A little heat: Add a pinch of red pepper flakes to the deglazing liquid for gentle warmth that plays nicely with the creamy sauce.
- Roasted garlic: Swap the garlic paste for roasted garlic. It adds a sweeter, mellower garlic flavor that would be really good in this dish.
More Ninja Possible Cooker Pro Recipes
If you love how easy this meal was in the Possible Cooker Pro, there are plenty more recipes where that came from. These are some of my favorites, and each one is simple, delicious, and family approved. Give one a try and let me know which becomes your new go-to.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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