- Place 1 tablespoon of oil in the 6L Ceramic Coated Cooking Pot that’s part of the Ninja Foodi 11-in-1 6L Multi Cooker set. Select SEAR/SAUTÉ, set the temperature to MED-HIGH, and press START/STOP to begin. Heat the oil until shimmering. Add the sausage and cook until browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a paper towel–lined plate, leaving the fat in the pot.
- Add the onion, capsicum, and celery to the pot. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
- Add the garlic, 1 teaspoon of chilli powder, thyme, and smoked paprika. Cook until fragrant, about 30 seconds. Add the rice and stir until well coated in the oil. Select START/STOP to turn off SEAR/SAUTÉ.
- Stir in the tomatoes, stock, and 1 teaspoon of salt. Attach the pressure lid, ensuring the pressure release valve is set to SEAL. On the Ninja Foodi 11-in-1 6L Multi Cooker, select PRESSURE and set to HIGH. Set the time to 2 minutes, then press START/STOP to begin.
- Once pressure cooking is complete, allow the pressure to release naturally for 5 minutes.
- While the pressure is releasing, toss the prawns with the remaining tablespoon of oil, remaining 1/2 teaspoon of chilli powder, remaining 1/2 teaspoon of salt, and ground black pepper.
- After 5 minutes, quick release the remaining pressure by moving the pressure release valve to VENT. Carefully remove the lid once the unit has finished releasing pressure. Stir the cooked sausage back into the mixture.
- Nestle the prawns into the rice with tails facing up, arranging in concentric circles from the outside to the centre. Close the crisping lid. Select ROAST, set the temperature to 190°C, and set the time to 7 minutes. Press START/STOP to begin.
- Cooking is complete when the prawns are fully cooked. Sprinkle with spring onions and serve.
