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Yahoo
11-07-2025
- Lifestyle
- Yahoo
Canned chickpeas are a 'superfood' full of fibre and protein. A chef explains the best way to cook with these versatile beans
Lauren Toyota doesn't exactly recall the first time she tasted a chickpea, but the bean is such a staple that it's hard for her to imagine her eating life without it: 'I have always been a little bit hippie-ish and into plant food. So, it was probably hummus,' she recalls, talking about the classic Middle-Eastern dip made by blending these legumes. 'Tofu is my go-to, but chickpeas are a close second for sure,' the two-time cookbook author and creator of vegan blog Hot for Food tells Yahoo Canada by phone. 'I definitely try to figure out ways to sort of transform them so that they're more interesting and appealing looking — and maybe you don't know what they are right away, because you eat with your eyes first.' This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis or treatment. Contact a qualified medical professional before engaging in any physical activity, or making any changes to your diet, medication or lifestyle. 'You can really transform them into whatever flavour you crave: So if you want barbecue, you can do something barbecue with them. If you want Mexican-style, you can add spices and seasonings that make them that flavour profile. So they could just be very versatile,' Toyota adds, explaining that chickpeas are a protein-and-fibre-rich food that also won't break the bank. That makes it something to consider when you're trying to balance your grocery bill and your eating goals. Toyota's website features dozens of different iterations on chickpeas, from a vegan spin on chopped salad to a chocolate mousse made from the liquid from canned chickpeas (it's called aquafaba and it behaves like egg whites, a boon for egg-free bakers everywhere). View this post on Instagram A post shared by hot for food by Lauren Toyota (vegan chef) (@hotforfood) Chickpeas, Toyota says, 'are a superfood in that they contain protein, fibre and they are a nutrient-dense food, which is what makes them a superfood.' On top of feeling full faster and aiding in digestion, these beans comes with a range of other benefits — and we'll get to those in a minute. Economical, good for you and versatile, chickpeas could be the overlooked pantry hero that keeps your grocery bill lower and your stomach happy. Here, Toyota shares all you need to know to make them your new favourite ingredient. Sometimes called garbanzo beans, chickpeas are a beige-coloured bean that can be purchased dried or canned. About the size of a green pea but with one end that's slightly conical, these little legumes are nutritional powerhouses: Half a cup of canned chickpeas boasts around 10 grams of protein, eight grams of fibre as well as high amounts of iron magnesium and B vitamins. Dried chickpeas need to be soaked in water overnight before cooking, and can be cooked in a slow cooker or Instant Pot for the most hands-off approach. However, you can also cook them in the oven or on the stovetop. Cooking any type of dried bean takes time, but chickpeas are a particular commitment, think between 30 minutes and two hours boiling on the stovetop. That's why canned chickpeas, which are already cooked and are ready to be drained and added to recipes, remain popular — even if they're marginally more expensive than their dried counterparts (about $2 for a 540-ml can versus $3 for a 900-gram bag). A 2015 study from the American Journal of Clinical Nutrition echos Toyota's earlier point about making fibre a priority, sharing that less than 25 per cent of Canadians age 19 and older get enough fibre daily. Fibre is an important nutrient for a number of reasons: It aids digestion, helps you feel fuller for longer, can help keep you at a healthy weight and can lower the risk of heart disease, diabetes and some cancers, according to the Mayo Clinic. 'Whenever you're eating a plant protein [like chickpeas], it's got the added benefit of fibre, which a lot of people who consume a lot of meat and dairy are actually lacking in, so that's a quick health point,' Toyota adds. 'Also, beans and legumes kind of have a prebiotic effect: They are good for your gut.' Beans and legumes kind of have a prebiotic effect: They are good for your Toyota, vegan cookbook author 'Dried beans, rice, legumes, even regular pasta is a pretty healthy food,' Toyota lists: 'I think the cheaper foods sometimes get demonized by the food industry and the influencer industry. And I would encourage, especially if you're trying to eat more plant based, to go straight for these sort of pantry staples, because they are the least expensive and they're going to stretch your budget and stretch the amount of meals you can make with them.' Toyota explains she understands that after opening a can of chickpeas, you might ask yourself, ''Oh, what do I do with these?'' But, she adds, making the most of a can of chickpeas is as simple as reaching for your favourite sauce. Toyota mentions chana masala, a traditional South Asian chickpea dish, noting that chickpeas are a staple of Indian cooking: Simmering the chickpeas in a tomato-based sauce with the proper spices until warmed through makes a simple meal that pairs with rice, naan or even quinoa. She adds you could use store-bought butter chicken sauce or even your favourite marinara sauce as riffs on the idea. Moreover, as Toyota notes, this is a faster and less-costly meal than using that same jar of sauce with chicken: There's no need to pre-cook or brown the chickpeas, and a can of these beans is a fraction of the $12- to $28-price tag often slapped onto a package of chicken breasts. While Toyota's recipes focus on plant-based eating, she's quick to add that chickpeas are an ingredient to consider regardless of your own dietary labels. 'Think about an extra layer of how can you add more nutrition and fibre to your meal, and chickpeas don't have to be the replacement — they can be the addition,' the former MuchMusic host says. 'Maybe putting them into a soup in addition to your animal protein. They're a nice, easy thing to throw into or on top of anything. So, I would just buy them and then make a conscious effort to use them, knowing that, again, you're only doing yourself good by adding nutrition to your meal.' If you throw them into a stew or soup, they're not an overpowering flavor. They're just kind of there as texture ... but they're not taking away anything from the Toyota Toyota adds that she likes to 'crisp up' chickpeas by draining a can, patting them dry and spreading them on a parchment lined baking tray to cook in an oven put on 400 degrees Fahrenheit (205 degrees Celsius) until crisp. Anywhere you'd use breadcrumbs, these chickpea bits would be welcomed as a more nutrient-filled alternative. Aside from swapping chickpeas in for meat in your favourite prepared sauces or making a batch of crispy chickpeas to use anywhere breadcrumbs are welcome, Toyota says that a great starting point for chickpeas is to make a tuna salad-style mixture, swapping in a can of chickpeas for the can of fish. View this post on Instagram A post shared by hot for food by Lauren Toyota (vegan chef) (@hotforfood) Recipe: Chickpea 'Tuna' Salad Sandwich A can of chickpeas Lemon One to two ribs of celery, thinly sliced Two to three pickles or two tbsp of capers, diced fine Half a red onion, diced Greek yogurt or mayonnaise Drain and rinse the can of chickpeas using a colander before placing the chickpeas into a large mixing bowl. Using a fork or potato masher, mash the chickpeas into a rough, rubbly consistency similar to that of flaked tuna. Add enough Greek yogurt or mayonnaise to coat, then fold in celery, red onion and pickles until evenly distributed. Add lemon juice and salt to taste. Serve on bread, in a wrap or as a dip for crackers. 'It really, actually does taste exactly like tuna, and it has the same sort of mouth feel,' Toyota adds. 'And of course, you added all the fun, flavourful things to really transform them. I would say that's a very good entry point, and something that's unique as well, that most people haven't tried.'
The Citizen
08-07-2025
- General
- The Citizen
Easy beef ramen recipe ready in just 20 minutes
There's something about a big, steaming bowl of beef ramen that just makes winter feel a little more bearable. It's warm, rich, and full of bold, comforting flavours – everything you need when the days are short and the weather's doing its worst. Recipe compliments of Instant Pot. Ingredients 1 tbsp vegetable or sesame oil 400g beef (sirloin or flank steak), thinly sliced Ramen noodles 2 cups beef stock 2 tbsp soy sauce 1 tbsp oyster sauce 1 tsp brown sugar 1 tsp garlic, minced 1 tsp ginger, minced ½ tsp red pepper flakes (optional) ½ cup spring onion, chopped ½ cup mushrooms, sliced 1 egg, soft-boiled 1 green chilli, chopped 1 red chilli, chopped ½ cup fresh parsley 1 cup baby bok choy Method Set your Instant Pot to sauté mode. Add oil, sliced beef, salt, pepper, chilli flakes, brown sugar, ginger and garlic. Sauté until the beef is nicely browned. Pour in the beef stock, close the lid, and pressure cook until the beef is tender (approx. 10 minutes, then natural release). Switch back to sauté mode. Stir in soy sauce, oyster sauce, green chilli, mushrooms, spring onion, baby bok choy, ¼ cup parsley and the ramen noodles. Simmer gently until noodles are cooked. Serve in bowls, layering beef, vegetables and noodles. Pour over the broth and top with red chilli, fresh parsley and a soft-boiled egg.
Yahoo
11-06-2025
- Business
- Yahoo
Weight-Loss Drug ETFs Generate Skinnier Returns Than Expected
GLP-1 investors haven't gained as much as expected from others' losses. Since the FDA approved Wegovy, also known as semaglutide, as an injectactable treatment to help people manage their weight, several exchange-traded funds tracking the performance of the company and its rivals in GLP-1 medications have largely failed to reflect the massive popularity of the drugs themselves. Still, the companies behind the funds seem to be staying the course, with faith that the drugs will appeal to increasingly wider audiences — offering healthcare investors an opportunity to get in before the market peaks. READ ALSO: WisdomTree Branches Out to Private Credit and Asset Managers Aren't Playing the Dual Share Class Waiting Game The main ETFs in the weight-loss drug segment are the Tema Cardiovascular and Metabolic ETF (HRTS), the Roundhill GLP-1 and Weight Loss ETF (OZEM) and Amplify Weight Loss Drug & Treatment ETF (THNR). Despite THNR hitting a 52-week high recently — roughly $22 a share, up from a low of $18.56 a share — both it and HRTS have fallen 11% over the past year. HRTS, the first to launch, has holdings in 30 to 40 companies. 'It's a strategy which has done well, but frankly, has been volatile,' Maurits Pot, the founder and CEO of Tema ETF Management, said. OZEM, the second-largest of the funds by assets, has outperformed the other two, gaining more than 5% in the same period. One reason for the underwhelming returns is that the funds' main holdings are primarily in a handful of pharmaceutical giants such as Ozempic manufacturer Novo Nordisk, whose stock has underperformed of late. Other major holdings for all three products include Eli Lilly & Co., Zealand Pharma and Roche Holding AG. The healthcare field as a whole is facing volatility, Pot noted, making it all the more important for investors to remain calm. 'This is a strategy which is differentiated by construction, differentiated by how people can approach it,' he said. All three funds also have relatively high expense ratios: OZEM and THNR's ratios sit at 0.59%, while HRTS has a whopping 0.75% fee: OZEM launched in May 2024 and has $37 million in AUM. HRTS launched in November 2023 and has $51.8 million in AUM. THNR launched in May 2024 and has $2.9 million in AUM. Ozempi-mania: Despite the challenges, there may be reason for optimism about the niche's future as competition in the weight-loss drug marketplace ramps up. Since 2021, new prescription and over-the-counter weight-loss drug medications have hit the market following FDA approval, under names like Zepbound, Olistat, and Contrave. Investors may also want to get in on the weight-loss drug market for its non-weight-loss effects: Recent trials have shown the drugs may help to protect against dementia.'There'll be short-term volatility,' Pot said. 'Our view is that won't last forever, and the need has never been greater.' This post first appeared on The Daily Upside. To receive exclusive news and analysis of the rapidly evolving ETF landscape, built for advisors and capital allocators, subscribe to our free ETF Upside newsletter. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Tom's Guide
16-05-2025
- Tom's Guide
I tested the latest Instant Pot Pro — this Wi-Fi-enabled multi cooker is perfect for lazy home chefs like me
If I could choose just one kitchen appliance to keep for the rest of my life, it'd be my Instant Pot. So when I found out that Instant was releasing a brand new and improved model of my beloved multi-cooker, I couldn't wait to test it. The Instant Pot Pro is the successor to the soon-to-be-discontinued (in the U.K., not the U.S.) Instant Pot Pro Plus. While both these models have Wi-Fi connectivity, 10 cooking modes, and a huge 5.7 litre capacity, the Pro sets itself apart with a faster pre-heating time and a WhisperQuiet steam release. Is that enough to make it the best Instant Pot in 2025? Well, you'll have to keep reading to find out the answer. I'll go through everything in this Instant Pot Pro review. Price £249 Weight 6.8 kilograms Dimensions 35.5 x 35.5 x 32.5 centimetres Colors Blue-black Material BPA-free plastic, stainless steel Capacity 5.7 litres Smart home Yes Dishwasher safe Yes - lid and inner pot Warranty 1 year The Instant Pot Pro is £249 from Amazon U.K.. It will not be released in the U.S., so if you're a U.S. reader looking for the newest smart Instant Pot, that would be the fantastic Instant Pot Pro Plus (the model I personally use). Instant Pot has a huge range of multi-cookers: the Pro Plus (mentioned above) will be discontinued in the U.K., so the Pro (this model) and the Plus (the cheaper model) will replace it. If you only need a super basic Instant Pot and don't care about Wi-Fi connectivity, the £99 Instant Pot Multi-Cooker is a great option: it does everything the pricier models do but without the bells and whistles. I think £249 is quite expensive for an Instant Pot, but it could be worth it. The Pro has a huge 10 cooking settings (the same as the previous model Pro Plus, but 3 more than the entry-level Instant Pot Duo), which I'll get into fully below. While some people don't care about smart home connectivity, I actually do use my Instant Connect app — I can cook dinner from bed, or even while still at the office. The new Instant Pot Pro has a few design changes from the previous iteration, the Instant Pot Pro Plus. Whereas the Pro Plus is black with a wide touchscreen, the Pro is a blueish design with a narrower screen. I don't think the smaller touchscreen impacts usability at all; the screen is still easy to navigate. I will mention that I think the screen could be brighter, but, again, this doesn't negatively impact usability in the slightest. One of the major changes from the Pro Plus to the Pro is the absence of written modes. Instead of 'Pressure cook', the Pro has graphic icons instead. While most of these icons are quite self-explanatory (saute, for example, is represented by a spatula, and pressure cook is represented by shooting steam), I can imagine that some users might have a bit of trouble memorizing the graphics. Another major change is the inclusion of a 'WhisperQuiet' steam release cover. This cover sits on the steam release nozzle on the Pro's lid and basically quietens steam release. It's removable for easy cleaning, as is the condensation catch chamber. I must say: do not forget to clean these two. Like its predecessor the Pro Plus, the Pro also has Wi-Fi connectivity. This is all done through the Instant Connect app, which is a smart home app I actually really like. Other smart home products often have me rolling my eyes at their superfluous apps, but Instant Connect is chock full of recipes, tips, and more. A word of warning: you'll need to connect the Instant Pot Pro to the app option 'Instant Pot Pro Max (Wi-Fi)', not the product's actual name 'Instant Pot Pro'. You'll also need to ensure you have the newest version of the app, as this is a new product. As you can see, you can find recipes on the Instant Connect app and save them on your phone. The recipes then walk you through step-by-step and send relevant cooking presets to your Instant Pot. While I don't find myself gravitating towards these (more of an 'I don't follow recipes because I'm too stubborn' issue than anything Instant Pot has done), it's a good option for those who do follow recipes. Using the app, I was able to switch my Instant Pot on while out of the house, which is a great feature that benefits me monumentally on office days. As mentioned above, Instant claims that the Pro's pre-heating time is decreased from previous models. When pre-heating from cold, the Pro (2025) took 7 minutes and 9 seconds whereas the Pro Plus (2024) took 10 minutes and 1 second. Steam release took 10 seconds for the Pro and 50 seconds for the Pro Plus, which meant my whole meal was ready much faster when using the Pro. One of the main changes from the Instant Pot Pro Plus is the WhisperQuiet steam release. I used DecibelX to monitor sound levels. My Instant Pot Pro Plus peaked at 82dB during steam release, but the Pro peaked at 74dB. As Instant Pots are known primarily for their pressure cooking capabilities, I thought I'd discuss this first. To be honest, 99% of the time, I'm using the 'Pressure cook' function anyway. What I love about pressure cooking is that you can go from ingredients to a hot, fully-cooked meal in 10 minutes — give or take. For this review, I cooked a Thai red curry with tofu, potatoes, carrots, curry paste, coconut milk, and stock. One of the most important hacks I've learnt while using my Instant Pot Pro Plus is that if you're going from sauté to pressure cook, do not stir. Sauté the ingredients as normal, then deglaze with stock or water to ensure the entire bottom of the pot is clean. Then add your liquids first and your solids next. Do not stir — let the liquid line the bottom of the pot. This is to prevent the dreaded 'Burn' notice. I followed this rule when making my curry, as I first sauteed the onions and curry paste, deglazed with coconut water, then added everything else (liquids first). I put the Instant Pot Pro on for 10 minutes and went to do something else. As the pot was already hot from sautéing, it skipped the laborious 'Pre-heating' stage that irks me when I use my Pro Plus. I'm glad that Instant Pot seems to have rectified this annoyance. After 10 minutes, the Pro started steam releasing. I'd set it on 'Quick' (as the flavor differences between 'Quick' and 'Natural' steam release are, in my opinion, minimal) it took only around ten minutes. Next, I cooked chickpeas. Usually dried beans take around 8 hours to cook on the stove, but I've cooked chickpeas from dried to fluffy in under an hour using an Instant Pot before. I put 3 cups of chickpeas in the inner pot with a 1:3 ratio of water, then set it to pressure cook for 45 minutes. Preheating took 16 minutes and steam release on 'Natural' took 27 minutes. However, on 'pressure cook', the Pro doesn't beep when it moves onto cooking, unlike the Instant Pot Pro Plus. It does, however, beep on other modes, like 'Sous vide'. After 45 minutes I had deliciously fluffy chickpeas, cooked to perfection. I probably could get away with cooking them for around 35 minutes and still get a similar result. I stand by my opinion that Instant Pots cook chickpeas better than any other method. To test the 'Rice' mode, I followed Instant's basmati rice recipe on its website. As directed, I measured 250g of basmati rice and 250ml water. Then I put the Pro on for 6 minutes on 'Rice' (high pressure), let it vent naturally for 10 minutes, followed by a quick release. The rice was fluffy, but a little underdone. I would recommend a little extra water than listed in Instant's recipe. It was also quite annoying to wash up the inner pot as the rice was very stuck to the bottom. For the 'Slow cook' test, I cooked another Thai red curry for direct comparison with pressure cook. I put it on for 6 hours with all the same ingredients; at hour 2, the top inch or so was still cold. However, after 6 hours the curry was hot all the way through. Taste-wise, I didn't notice enough of a difference from the pressure-cooked version to warrant slow-cooking. I think Instant Pot's line really excels with pressure cooking, and while the slow cooker still works, I wouldn't recommend it for saving time (obviously). I use my Instant Pot for pressure cooking 99% of the time. To put the 'Sous vide' setting to the test, I made some custards. I followed Instant's custard recipe (but made plain ones instead of coffee). Pre-heating the water to 83°C (as specified) took ages — over half an hour. I will also note that only 4 of my ramekins fit into the trivet and the inner pot, despite the recipe making 6 servings. Instant recommended checking on the custards after 30 minutes, and they were done at 57 minutes. While a bit of a hassle to set up, I really appreciate the inclusion of a sous vide function and I think this mode levels up the Pro. Instead of just being a pressure cooker or slow cooker, the Pro can also transform into a different cooker for specialty recipes. I've made yogurt in an Instant Pot before and let me tell you, it's a labor of love. Wait — I don't even think I love it, just tolerate it. However, that's not the Instant Pot's fault. The Instant Pot actually tries to take the pain out of yogurt making. By nature, it's a frustrating and tedious process. Even so, the 'Yogurt' setting on the Pro really does try. After scalding all equipment, I poured 3 litres of milk into the inner pot and started the 30 minute heating process, all automated by the Instant Pot. After the 30 minutes, the milk is supposed to be 83°C. I checked with my food thermometer, and it was 82.9°C. Then, the Instant Pot goes through a 30 minute cooling process, after which you put in the yogurt culture and let it ferment for a minimum of 8 hours. I set the fermentation time for 10 hours. After 10 hours, I had a lot of delicious, thick, perfectly tangy yogurt. For what it's worth, the Instant Pot really does make it easier than preparing yogurt in a pot. While it's not hugely easier than, say, a yogurt maker, this is a multi-purpose product that doesn't just do that one thing. I will say that washing the pot afterwards is very annoying — the scorched milk (gross) on the bottom of the pot is very tricky to get off, and this remains my biggest annoyance with Instant Pots. 'Sauté' mode is one of the most underrated functions on the Instant Pot. If I'm making soup, stew, sauce, or anything in the Instant Pot, I don't have to use another pan to fry onions. I can just make the entire dish in one pot. My favorite aspect of the Pro's 'Sauté' setting is that you can now choose the temperature. It ranges from 95°C to 195°C, which is more than enough variation. This wasn't an option on previous models I personally tested. I sautéd onions and curry paste for my Thai red curry, deglazed (very important) with the water from a tin of coconut milk, and then layered everything else in the pot for the slow cook and pressure cook. Sautéing works a treat, and I especially love that it's temperature controlled now. As with all Instant Pots I've tested, the Pro is quite large. I keep mine out of the kitchen between uses as there's not enough space on my counters. The Pro is a massive 35 centimetres tall and 32 centimetres wide, so unless you've got a massive kitchen (unlike me), I would recommend (like me) keeping it in storage between uses. Cleaning the inner pot of Instant Pots is always a nightmare — scorched food sticks to the bottom like hair on polystyrene — but you'll be pleased to know that the inner pot is completely dishwasher safe. Even the lid is dishwasher safe, so all you have to do is clean the outer cooker and make sure the condensation catcher and steam release cover are clean. Instant offers a standard 1-year warranty with all of its products. On top of the warranty, after-purchase care includes loads of downloadable recipe e-books on Instant's website. I think the Instant Pot Pro is a fantastic upgrade from the Pro Plus. Is it worth trashing your existing Pro Plus to purchase the newer model? No, obviously not. But if you don't have an Instant Pot and are looking to get the best model, the Pro is the only option. However, if you want a completely basic, beginner Instant Pot, I'd recommend the £99 Multi-Cooker (called Rio in the U.S.). This multi-cooker does basically everything the Pro does without the smart home connection. If you're in the U.S., the Pro isn't available and won't be available, however the Instant Pot Pro Plus is basically the same product, so I'll point you in that direction. For U.K. customers, though, the Pro is the best Instant Pot money can buy right now.
Miami Herald
09-05-2025
- General
- Miami Herald
Popular appliance sold at Costco recalled for dangerous glitch
Kitchen devices that do double or triple duty - or more - can be huge time and space savers. Take the Instant Pot, a device that became a phenomenon a few years back. The Instant Pot functions as a rice maker, air fryer, pressure cooker, slow cooker, yogurt maker, and steamer. It is also believed to perform all of these functions, especially the pressure cooker feature, faster than normal. Don't miss the move: Subscribe to TheStreet's free daily newsletter Anyone who is tight on kitchen space appreciates its versatility, and plenty of people have said they replaced multiple appliances for one that nearly does it all. A pressure cooker is not quite as versatile as the Instant Pot, but it performs many of the same functions. A pressure cooker is basically a sealed pot that uses high pressure to cook food fast. As the pot heats up, the cooking liquid because steam which in turn increases the pressure in the pot. The high pressure forces moisture into the food, which helps it stay tender. Related: Parents should pay attention to Target's baby food recall The steam can reach temperatures of around 250 degrees Fahrenheit. Pressure cookers had a reputation of being dangerous - poorly constructed gaskets that didn't hold under pressure. The result could be water or steam shooting out of the device, or the lid blowing off completely. Modern technology has solved most of the problems with early designs, but a new recall is warning owners of a SharkNinja appliance to stop using the device immediately. Image source: Joanne Dale/Shutterstock On May 1, the U.S. Consumer Product Safety Commission (CPSC) announced that SharkNinja issued a recall for its Ninja-brand Foodi OP300-series Pressure Cookers/Tender Crisp Air Fryers. The recall followed reports that the pressure-cooking lids could be opened while the cooker was operational and its contents were pressurized. More Food News: McDonald's, Starbucks targeted by rival fast-food chain's takeoverPopular retailer unveils affordable line with unexpected brandOreo celebrates 113th birthday bringing back fan favorite Removing the lid allowed the pot's hot contents to escape, endangering anyone close by. So far, there have been 106 reports of burn injuries as a result of the malfunction, including more than 50 reports of second- or third-degree burns to the face or body; 26 lawsuits have also been filed, according to the CPSC. Related: Favorite grill food recalled for major contamination More than 1.8 million units were sold between January 2019 and March 2025 for about $200. Retailers include Costco, Walmart, Sam's Club, Target, and Amazon, as well as the company's own website. The unit is black and has a 6.5-quart capacity. "Ninja" is printed on the front of each unit and on the product label. The affected model numbers are: OP300OP301OP301AOP302OP302BRNOP302HCNOP302HAQOP302HWOP302HBOP305OP305COOP350CO Anyone with a recalled unit can receive a free replacement pressure-cooking lid from SharkNinja by filling out this form. The device should not be used without the replacement lid. Even if your unit has never malfunctioned, SharkNinja is urging owners to stop using the device in pressure-cooking mode immediately; it is still safe to use in air-fryer mode. For more information, visit the CPSC website or contact SharkNinja by calling 888-370-1733 9 a.m. to 9 p.m. ET on weekdays and 9 a.m. to 6 p.m. on Saturdays, or emailing sharkninja@ Related: Veteran fund manager unveils eye-popping S&P 500 forecast The Arena Media Brands, LLC THESTREET is a registered trademark of TheStreet, Inc.
