Ninja Recipe Books For Blender

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
45+ mouthwatering
recipes and charts for
unlimited possibilities
Table of Contents
Pressure Lid 2
Pressure, meet Crisp

Crisping Lid 3
The Art of TenderCrisp™ 4
TenderCrisp 101 6
What you’re about to experience is a way of cooking
Choose Your Own TenderCrisp Adventure 16
that’s never been done before. TenderCrisp™ Technology
TenderCrisp Frozen to Crispy 18
allows you to harness the speed of pressure cooking
TenderCrisp Apps & Entrees 22
to quickly cook ingredients, then the revolutionary
TenderCrisp 360 Meals 30
crisping lid gives your meals a crispy, golden finish
TenderCrisp One-Pot Wonders 42 that other pressure cookers can only dream of.
Everyday Basics 58
Cooking Charts 72
Pressure Lid
Pressure Lid Crisping Lid

Crisping Lid
With this lid on, the Foodi™ is the ultimate Start or finish recipes by dropping this top to unleash
pressure cooker. Transform the toughest ingredients super-hot, rapid-moving air around your food to crisp
into tender, juicy, and flavorful meals in an instant. and caramelize to golden-brown perfection.
PRESSURE COOK STEAM AIR CRISP BAKE/ROAST
Pressurized steam infuses moisture into Steam infuses moisture, seals in flavor, Want that crispy, golden, texture without Don’t waste time waiting for your oven
ingredients and quickly cooks them from and maintains the texture of your food. all the fat and oil? Air Crisping is for you. to preheat. Make your favorite casseroles
the inside out. and roasted veggies in way less time.
SLOW COOK SEAR/SAUTÉ BROIL DEHYDRATE
Cook low and slow to create your favorite Five stovetop temperature settings allow Finish off your meals by sealing in flavor Remove moisture from your favorite
chilis and stews. you to build flavor by searing, sautéing, and giving them just the right amount fruits, veggies, and meats to create
simmering, and more. of caramelization or crispiness. delicious homemade chips and jerky.
The Art of
TenderCrisp ™
Start with pressure cooking. Finish with the crisping method

of your choice. That’s how you get TenderCrisp results.
The best part? There’s more than one way to TenderCrisp. TenderCrisp™ TenderCrisp
You can start with ingredients that are frozen or fresh. Frozen to Crispy Apps & Entrees
You can cook chicken, veggies, or fish. You can prepare your
favorite chili or stew, too. But when you TenderCrisp,
you always finish with a crispy, delicious twist.
Pressure Lid
Crisping Lid
TenderCrisp TenderCrisp
360 Meals One-Pot Wonders
TenderCrisp 101 ™
Herb-Roasted Chicken
BEGINNER RECIPE
PREP: 10 MINUTES | TOTAL COOK TIME: 30–41 MINUTES | MAKES: 4 SERVINGS

APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 22 MINUTES | PRESSURE RELEASE: 5 MINUTE | AIR CRISP: 8–18 MINUTES
INGREDIENTS
1 whole uncooked chicken 1 tablespoon whole black
(4 1/2 –5 pounds) peppercorns
Juice of 2 lemons 5 sprigs fresh thyme
(1/4 cup lemon juice) 5 cloves garlic, peeled, smashed
1 /4 cup hot water 1 tablespoon canola oil
1 /4 cup honey 2 teaspoons ground black pepper
2 tablespoons plus 2 teaspoons
kosher salt, divided
DIRECTIONS
Remove packet of In a small bowl, mix Place chicken into the Assemble pressure When pressure cooking Brush chicken with Close crisping lid. Let chicken rest for
giblets, if included in together lemon juice, Cook & Crisp™ Basket lid, making sure the is complete, allow canola oil or spray with Select AIR CRISP, 5–10 minutes. Cooking
cavity of the chicken. hot water, honey, and and place basket in pot. pressure release valve pressure to natural cooking spray. Season set temperature to is complete when
Rinse chicken and tie 2 tablespoons salt. is in the SEAL position. release for 5 minutes. with salt and pepper. 400°F, and set time internal temperature
legs together with Pour mixture into Select PRESSURE and After 5 minutes, quick to 8 minutes. Select reaches 165°F. Remove
cooking twine. the pot. Place whole set to high (HI). Set release the pressure START/STOP to begin. chicken from basket
peppercorns, thyme, time to 22 minutes. by moving the pressure Cook until desired using the Ninja® roast
and garlic in the pot. Select START/STOP release valve to the level of crispness is lifters* (or 2 large
to begin. VENT position. Carefully reached, adding up to serving forks).
TIP U
se cooking spray in place of oil to evenly coat remove lid when unit 10 additional minutes.
large cuts of protein in the Cook & Crisp Basket. has finished releasing
pressure.
6 TenderCrisp 101 *The Ninja roast lifters are sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 7
TenderCrisp 101 ™
Sticky St. Louis Ribs

INTERMEDIATE RECIPE
PREP: 10 MINUTES | TOTAL COOK TIME: 41 MINUTES | MAKES: 4 SERVINGS

APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 19 MINUTES | PRESSURE RELEASE: 1 MINUTE | AIR CRISP: 15 MINUTES
INGREDIENTS
/ cup barbecue spice rub
1 4 1 rack uncooked St. Louis ribs
2 tablespoons kosher salt (3–3 1 /2 pounds), cut in thirds
(4 ribs per section)
2 tablespoons brown sugar
/ cup beer
1 2
1 cup barbecue sauce
DIRECTIONS
In a small bowl, stir Pour beer into pot. Assemble pressure Select PRESSURE and When pressure cooking Close crisping lid. After 10 minutes, open When internal
together barbecue Place ribs into Cook & lid, making sure the set to HIGH. Set time is complete, quick Select AIR CRISP, set lid and liberally brush temperature reaches
spice rub, salt, and Crisp™ Basket and place pressure release valve is to 19 minutes. Select release pressure by temperature to 400°F, ribs with barbecue 185°F, cooking is
brown sugar. Season basket in pot. in the SEAL position. START/STOP to begin. turning the pressure and set time to sauce. Close lid to complete and ribs
ribs evenly with release valve to the 15 minutes. Select resume cooking for are ready to serve.
spice mix. VENT position. Carefully START/STOP to begin. 5 more minutes.
remove pressure lid
when unit has finished
releasing pressure. TIP T
he Ninja® roasting rack insert makes it easy to
hold up the ribs while cooking. It is available for
purchase on ninjaaccessories.com.
8 TenderCrisp 101 Questions? ninjakitchen.com 9

TenderCrisp 101 ™
Panko-Crusted Cod with Quinoa

BEGINNER RECIPE
PREP: 10 MINUTES | TOTAL COOK TIME: 23 MINUTES | MAKES: 4–6 SERVINGS

APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 2 MINUTES | PRESSURE RELEASE: 1 MINUTE | BAKE/ROAST: 12–14 MINUTES
INGREDIENTS
1 1/2 cups white quinoa 1 /4 cup fresh parsley, minced
3 teaspoons kosher salt, divided Zest and juice of 2 lemons
1 1/2 cups water 4 fresh cod fillets (5–6 ounces each)
1 cup panko bread crumbs 1 bunch asparagus, stems trimmed
1 /2 stick (1/4 cup) butter, melted 1 teaspoon extra virgin olive oil
DIRECTIONS
Place the quinoa, Assemble pressure While quinoa is When pressure cooking Toss the asparagus Place the reversible Close the crisping lid. Cooking is complete
1 teaspoon salt, and lid, making sure the cooking, in a bowl, is complete, quick with olive oil and rack in the pot over Select BAKE/ROAST, when internal
water into the pot. pressure release valve stir together the bread release the pressure by 1 teaspoon salt. Lay the quinoa and set the temperature to temperature reaches
is in the SEAL position. crumbs with butter, moving the pressure asparagus evenly on asparagus, making 350°F, and set the time 145°F. Serve cod with
Select PRESSURE parsley, lemon zest release valve to top of quinoa. sure it is in the higher to 12 minutes. Select quinoa and asparagus.
and set to high (HI). and juice, and the VENT position. position. Place the START/STOP to begin.
Set time to 2 minutes. 1 teaspoon salt. Carefully remove lid cod fillets on the rack, Cook for up to an
Select START/STOP Press panko mixture when unit has finished breading side up. additional 2 minutes
to begin. evenly onto the top releasing pressure. if necessary.
of each cod fillet.

TenderCrisp 101 ™
Baked Macaroni & Cheese

BEGINNER RECIPE
PREP: 10 MINUTES | TOTAL COOK TIME: 24 MINUTES | MAKES: 6–8 SERVINGS

APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE COOK: 0 MINUTES | PRESSURE RELEASE: 10 MINUTES | AIR CRISP: 7 MINUTES
INGREDIENTS
1 tablespoon baking soda 1 tablespoon ground black pepper
1 /2 cup lemon juice 1 tablespoon onion powder
5 cups water 1 tablespoon garlic powder
1 box (16 ounces) dry elbow pasta 1 teaspoon mustard powder
1 cup heavy cream 2 cups panko or Italian bread crumbs
1 bag (16 ounces) shredded cheese 1 stick (1/2 cup) butter, melted
2 tablespoons kosher salt
DIRECTIONS
Place baking soda and Assemble pressure When pressure cooking Add remaining Stir well to melt In a bowl, stir together Close the crisping lid. When cooking is
lemon juice into the lid, making sure the is complete, allow ingredients, except cheese and ensure the bread crumbs Select AIR CRISP, set complete, serve
pot. Stir until dissolved pressure release valve pressure to natural bread crumbs and all ingredients are and melted butter. the temperature to immediately.
and bubbling has is in the SEAL position. release for 10 minutes. butter, to the pot. combined. Cover pasta evenly 360°F, and set the time
stopped. Add the water Select PRESSURE and After 10 minutes, quick with the mixture. to 7 minutes. Select
and dry pasta, stirring set to low (LO). Set release remaining START/STOP to begin.
to incorporate. time to 0 minutes pressure by moving the
(the time the unit pressure release valve
TIP T
o make this mac & cheese more kid friendly,
takes to pressurize is to the VENT position. remove onion powder, garlic powder, and mustard
long enough to cook Carefully remove lid powder, and serve the kids before adding the
the pasta). Select when unit has finished bread crumb topping.
START/STOP to begin. releasing pressure.
TenderCrisp 101 ™
Teriyaki Chicken, Broccoli & Rice

BEGINNER RECIPE
PREP: 10 MINUTES | TOTAL COOK TIME: 32 MINUTES | MAKES: 2 SERVINGS

APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 2 MINUTES | PRESSURE RELEASE: 10 MINUTES | BROIL: 12 MINUTES
INGREDIENTS
1 cup long-grain white rice, rinsed 2 uncooked fresh boneless skinless
1 cup chicken stock chicken breasts (8 ounces each)
1 /2 cup frozen mixed vegetables 1 head broccoli, cut in 2-inch florets
2 teaspoons kosher salt, divided 1 tablespoon extra virgin olive oil

1 /4 cup teriyaki sauce
2 teaspoons ground black pepper,
divided
1 tablespoon Adobo seasoning
DIRECTIONS
Place rice, chicken stock, Place chicken breasts Assemble pressure While chicken and When pressure cooking Brush tops of chicken Close crisping lid. Check after 10 minutes
frozen vegetables, on reversible rack, lid, making sure the rice are cooking, toss is complete, allow breasts liberally with Select BROIL and set for desired doneness.
1 teaspoon salt, making sure rack is in pressure release valve broccoli in a bowl pressure to natural teriyaki sauce. Add time to 12 minutes. Cooking is complete
1 teaspoon pepper, and the higher position. is in the SEAL position. with the olive oil release for 10 minutes. broccoli to rack Select START/STOP when internal
Adobo seasoning into Place rack inside pot Select PRESSURE and remaining salt After 10 minutes, quick around chicken. to begin. temperature of
the pot; stir to combine. over rice mixture. and set to high (HI). and pepper. release any remaining chicken reaches 165°F.
Set time to 2 minutes. pressure by turning the Serve chicken with
Select START/STOP pressure release valve rice and broccoli.
to begin. to the VENT position.
Carefully remove lid
when unit has finished
releasing pressure.
Choose Your Own
TenderCrisp Adventure
TIP If you want to keep meat drippings from falling off the reversible rack and onto
™ your starches and grains below, place a layer of aluminum foil under the meat to
keep everything tidy and clean.
Feeling adventurous? Simply choose an ingredient from each column

to customize and create your very own TenderCrisp meals.
Pick a Grain or Starch Add the Rack Pick a Protein Pressure Pressure Pick a vegetable, Finishing touch Broil
and place with liquid in pot and place on reversible rack Cook Release oil and season to taste, brush your protein with sauce
then place on rack around protein or rub of your choice
Barbecue
1 cup white rice
with 1 cup stock 1 lb fresh
1 large or 2 small zucchini,
boneless skinless
cut in 3-in x 1 /2 -in sticks
chicken thighs
Teriyaki
ADD THE
QUICK RELEASE DROP THE
REVERSIBLE
1 cup quinoa PRESSURE; CRISPING LID
RACK IN HIGH FOR 2 MINS
with 1 cup stock CAREFULLY AND BROIL
THE HIGHER
REMOVE LID Sweet & sour FOR 10 MINS
POSITION
4 fresh boneless
4 carrots,
chicken breasts
cut in 3-in x 1 /2 -inch sticks
(6–8 oz each)
Pressure Lid Blackening seasoning
1 lb russet potatoes, cubed,
with 1 /2 cup water
Adobo spice rub Crisping Lid

2 frozen 1 /2
head cauliflower,
New York strip steaks
1 cup pearled couscous cut in small florets
(8–12 oz each, 1-inch thick)
with 1 cup stock
Your favorite spice blend
16 Choose Your Own TenderCrisp Adventure Questions? ninjakitchen.com 17

BUFFALO CHICKEN WINGS
BEGINNER RECIPE
PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS

APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
INGREDIENTS DIRECTIONS
/ cup water
1 2 1 Pour water into pot. Place wings into the
2 pounds frozen chicken wings, Cook & Crisp™ Basket and place basket in pot.
drums and flats separated Assemble the pressure lid, making sure the
pressure release valve is in the SEAL position.
2 tablespoons canola oil
2 Select PRESSURE and set HIGH. Set time to
2 tablespoons Buffalo sauce
5 minutes. Select START/STOP to begin.
2 teaspoons kosher salt
3 When pressure cooking is complete, quick release
the pressure by turning the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
4 Pat wings dry with paper towels and toss with
2 tablespoons oil in the basket.
5 Close crisping lid. Select AIR CRISP, set
temperature to 390°F, and set time to
TenderCrisp ™ 6 After 7 minutes, open lid, then lift basket and

shake wings or toss them with silicone-tipped
Frozen to Crispy
tongs. Lower basket back into pot and close lid
to resume cooking.
7 While the wings are cooking, stir together
Buffalo sauce and salt in a large mixing bowl.
Procrastinators rejoice. With a Ninja® Foodi™ on your counter, 8 When cooking is complete, transfer wings to the
frozen is the new fresh. Pressure cook frozen meats to quickly bowl with Buffalo sauce and toss to coat.
defrost and tenderize them at the same time. Then use the
crisping lid to crisp your meal the way you want.
TIP W
ant to use fresh wings instead of frozen? Rather
than pressure cooking, simply place fresh wings in
the basket and toss with 2 tablespoons canola oil.
Then Air Crisp at 390°F for 24–28 minutes.
Questions? ninjakitchen.com 19
FROZEN CHICKEN DINNER MISO-GLAZED SALMON & BOK CHOY
INTERMEDIATE RECIPE INTERMEDIATE RECIPE
PREP: 10 MINUTES | COOK: 37–40 MINUTES | MAKES: 2 SERVINGS PREP: 10 MINUTES | COOK: 7–9 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK
INGREDIENTS INGREDIENTS DIRECTIONS

2 tablespoons olive oil, divided 2 frozen chicken breasts (8-10 ounces each) 1 cup jasmine rice, rinsed 1 Place rice and water into the pot. Stir to
1 small onion, peeled, diced 1 bag (12 ounces) green beans, trimmed / cup water
3 4 combine. Place reversible rack in pot, making
sure rack is in the higher position.
1 cup wild rice blend 1 teaspoon black pepper, divided 4 frozen skinless salmon fillets
(4 ounces, 1-inch thick each) 2 Season salmon with salt, then place on rack.
3 teaspoons kosher salt, divided / cup fresh parsley, chopped
1 4
1 teaspoon kosher salt Assemble pressure lid, making sure the pressure
1 tablespoon Moroccan seasoning “Ras el Hanout” / cup honey mustard sauce
1 4
release valve is in the SEAL position.
2 tablespoons red miso paste
/ cup chicken stock
3 4
3 Select PRESSURE and set to HIGH. Set time to
2 tablespoons butter, softened
2 heads baby bok choy, stems on, rinsed, cut in half
4 While salmon and rice are cooking, stir together
DIRECTIONS / cup mirin
1 4
miso and butter to form a paste. Toss bok choy
1 Select SEAR/SAUTÉ and set to HIGH. Allow to 7 When pressure cooking is complete, allow 1 teaspoon sesame oil with mirin and sesame oil.
preheat for 5 minutes. pressure to naturally release for 10 minutes. Sesame seeds, for garnish 5 When pressure cooking is complete, quick release
2 After 5 minutes, add 1 tablespoon oil and onion. After 10 minutes, quick release any remaining
the pressure by moving the pressure release valve
Cook, stirring occasionally, for 3 minutes, until pressure by turning the pressure release valve
onions are fragrant. Add wild rice, 2 teaspoons to the VENT position. Carefully remove lid when
salt, and Moroccan seasoning. Cook, stirring unit has finished releasing pressure.
6 Gently pat salmon dry with paper towel, then
frequently, until the rice is coated with oil 8 Lift reversible rack out of the pot. Stir parsley
spread miso butter evenly on top of the fillets.
and very shiny. Add chicken stock and stir to into rice, then add green beans directly on top
Add bok choy to the rack.
incorporate. of the rice.
7 Close crisping lid. Select BROIL and set time to
3 Place frozen chicken breasts on reversible rack, 9 Brush chicken breasts on all sides with honey
7 minutes. Select START/STOP to begin,
making sure rack is in the higher position. Place mustard sauce, then return the reversible rack
checking for doneness after 5 minutes.
rack inside pot over rice mixture. to the pot over rice and green beans.
8 When cooking is complete, remove salmon from
4 Assemble pressure lid, making sure the pressure 10 Close crisping lid. Select BROIL and set time
rack and serve with bok choy and rice. Garnish
release valve is in the SEAL position. to 10 minutes. Select START/STOP to begin.
with sesame seeds, if desired.
5 Select PRESSURE and set to HIGH. Set time to 11 C
ooking is complete when internal temperature
22 minutes. Select START/STOP to begin. reaches 165°F. Serve chicken with green beans
6 While chicken and rice are cooking, toss green and rice.
beans in a bowl with the remaining oil, salt, TIP W
ant to use fresh salmon instead of frozen?
Pressure cook only the white rice. Add the fresh
and pepper. TIP T
his recipe is for frozen chicken only. To use fresh
salmon fillets as instructed in step 6. At step 7,
chicken, see the Choose Your Own TenderCrisp™
broil the salmon for up to 15 minutes, or until the
Adventure chart on pages 16–17.
internal temperature reaches 145˚F.
20 TenderCrisp Frozen to Crispy Questions? ninjakitchen.com 21

UPSIDE-DOWN LOADED
CHICKEN NACHOS
ADVANCED RECIPE
PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 8 SERVINGS

4 frozen boneless skinless chicken breasts 1 Place frozen chicken and salsa into the pot.
(8–12 ounces each) Assemble pressure lid, making sure the pressure
1 jar (16 ounces) red salsa release valve is in the SEAL position.
1 can (14 ounces) refried beans 2 Select PRESSURE and set to HIGH. Set time to
1 tablespoon kosher salt
2 tablespoons taco seasoning
/ bag (4 ounces) tortilla chips, divided
1 4
1 1 /2 bags (12 ounces) Mexican cheese blend, divided unit has finished releasing pressure.
4 Using silicone-tipped utensils, shred the chicken
TOPPINGS in the pot. Add the refried beans, salt, and taco
seasoning and stir well to incorporate.
Guacamole
TenderCrisp ™ Sour cream

Fresh scallions, sliced
5 Arrange half the tortilla chips evenly on top of the
chicken mixture, then cover chips with half the
cheese. Repeat with a second layer of the remaining
Apps & Entrees tortilla chips topped with the remaining cheese.
temperature to 360°F, and set time to 5 minutes.
Pressure + crisp = unlimited flavor combinations. Select START/STOP to begin. For crispier results,
add additional time.
Make everything from party favorites like nachos and wings
7 When cooking is complete, garnish nachos with
to tender, chewy BBQ-style ribs and authentic street tacos. guacamole, sour cream, and scallions and serve.
Want to TenderCrisp your way?

Jump to page 88 for the TenderCrisp chart.
WHOLE ROASTED POTATO WEDGES
SICILIAN CAULIFLOWER BEGINNER RECIPE
PREP: 15 MINUTES | COOK: 15–21 MINUTES | MAKES: 4 SERVINGS

INTERMEDIATE RECIPE
/ cup water
1 2 1 Pour water into the pot. Place potatoes into the
4 Idaho potatoes, cut in 2-inch wedges Cook & Crisp™ Basket and place basket into pot.
2 tablespoons extra virgin olive oil, divided 2 Assemble pressure lid, making sure the pressure
/ cup water
1 2 1 Place water and Cook & Crisp™ Basket in pot. release valve is in the SEAL position. Select
1 tablespoon fresh oregano leaves, minced
1 medium head cauliflower, leaves removed 2 With a knife, cut an X into the head of cauliflower, PRESSURE and set to LOW. Set time to
slicing about halfway down. Place cauliflower 4 cloves garlic, peeled, minced 3 minutes. Select START/STOP to begin.
/ cup olive oil
1 4
into the basket. Juice of 1 lemon 3 While potatoes are cooking, stir together
4 cloves garlic, peeled, minced
3 Assemble pressure lid, making sure the pressure 2 teaspoons kosher salt 1 tablespoon olive oil with oregano, garlic, lemon
2 tablespoons capers, rinsed, minced
release valve is in the SEAL position. Select 1 teaspoon ground black pepper juice, salt, and pepper in a small bowl. Set aside.
1 teaspoon crushed red pepper PRESSURE and set to LOW. Set time to 4 When pressure cooking is complete, quick release
/ cup grated Parmesan cheese
1 2 3 minutes. Select START/STOP to begin. the pressure by moving the pressure release valve
1 tablespoon fresh parsley, chopped, 4 In a small bowl, stir together olive oil, garlic, to the VENT position. Carefully remove lid when
for garnish capers, and crushed red pepper. unit has finished releasing pressure.
5 When pressure cooking is complete, quick release 5 Pour remaining olive oil over the potatoes in the
the pressure by moving the pressure release valve basket, shaking to coat evenly.
to the VENT position. Carefully remove lid when 6 Close the crisping lid. Select AIR CRISP, set
unit has finished releasing pressure. temperature to 400°F, and set time to 18 minutes.
6 Spread the oil mixture evenly over the Select START/STOP to begin. Check potatoes
cauliflower, placing some of it into the center after 12 minutes. Continue cooking for up to
of the cauliflower. Sprinkle Parmesan cheese 18 minutes for desired crispiness.
evenly over the cauliflower. 7 When cooking is complete, remove potatoes from
7 Close crisping lid. Select AIR CRISP, set basket. Toss with oregano dressing and serve.
temperature to 390°F, and set time to
8 When cooking is complete, transfer cauliflower
to a serving platter using a large spatula. Garnish
with fresh parsley.
TIP F
or crispier results, add another teaspoon of oil
TIP S
ince capers are briny, be sure to taste the in step 5, and when Air Crisping, shake the basket
cauliflower before adding salt to this dish. or toss potatoes with silicone-tipped tongs every
6 minutes.
24 TenderCrisp™ Apps & Entrees Questions? ninjakitchen.com 25

CARNITAS TACOS BUFFALO CAULIFLOWER BITES
INTERMEDIATE RECIPE ADVANCED RECIPE
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 12 TACOS PREP: 10 MINUTES | CHILL: 30 MINUTES | COOK: 42 MINUTES | MAKES: 6 SERVINGS
APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE RELEASE: QUICK APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

2 pounds uncooked boneless pork shoulder, 1 Place pork, garlic, orange juice and zest, 2 heads cauliflower, trimmed, cut in 2-inch florets 1 Place cauliflower and 1/2 cup water into the pot.
cut in 1-inch cubes oregano, salt, pepper, and chili powder in pot. 1 / cups water, divided
1 2 Assemble pressure lid, making sure the pressure
6 cloves garlic, peeled, crushed Stir to combine. release valve is in the SEAL position.
1 1 /2 cups cornstarch
Juice and zest of 1 /2 orange 2 Place onion and stock in pot. Assemble pressure 2 Select PRESSURE and set to LOW. Set time to
/ cup all-purpose flour
1 2
lid, making sure the pressure release valve is in
1 teaspoon dried oregano (or 20 leaves fresh) 2 teaspoons baking powder
the SEAL position. 3 When pressure cooking is complete, quick release
2 teaspoons kosher salt 1 teaspoon garlic powder the pressure by turning the pressure release
1 teaspoon ground black pepper 20 minutes. Select START/STOP to begin. 1 teaspoon onion powder valve to the VENT position. Carefully remove lid
1 1 /2 teaspoons chili powder when unit has finished releasing pressure. Drain
4 When pressure cooking is complete, quick release 1 teaspoon kosher salt cauliflower and chill in refrigerator until cooled,
/ large onion, peeled
1 2 the pressure by moving the pressure release valve 1 teaspoon black pepper about 10 minutes.
/ cup chicken stock or vegetable stock
1 2 to the VENT position. Carefully remove lid when
2 eggs 4 Whisk together cornstarch, flour, baking powder,
2 tablespoons agave nectar garlic powder, onion powder, salt, and pepper.
5 Select SEAR/SAUTE and set to MD:HI. Select / cup buffalo wing sauce
1 3
1 tablespoon fresh cilantro or parsley, chopped Whisk in eggs and 1 cup water until batter is
START/STOP. Using silicone-tipped tongs, smooth. Add chilled cauliflower to bowl with
12 (6-inch) corn or flour tortillas, for serving remove onion from pot and shred pork. Allow batter and gently toss until well coated. Transfer
pork to simmer for 10 minutes, or until the liquid coated cauliflower to baking sheet and chill in
TOPPINGS in pot is reduced, stirring occasionally. freezer for 20 minutes.
Avocado, sliced 6 Once liquid is reduced, stir agave nectar into the 5 Close crisping lid. Preheat the unit by selecting
shredded pork. Close crisping lid. Select BROIL AIR CRISP, setting the temperature to 360°F, and
Red onion, thinly sliced
and set time to 8 minutes. Select START/STOP setting the time to 5 minutes.
Hot sauce to begin. 6 Meanwhile, arrange half the cauliflower in an even
Sour cream 7 When cooking is complete, stir in cilantro or layer in the bottom of the Cook & Crisp™ Basket.
Lime wedges parsley and add salt if needed. Place carnitas into After 5 minutes, place basket into the pot.
tortillas and assemble with your favorite toppings. 7 Close crisping lid. Select AIR CRISP, set
Select START/STOP to begin. When first batch of
cauliflower is crisp and golden, transfer to a bowl.
Repeat with remaining chilled cauliflower.
8 When cooking is complete, microwave hot sauce
for 30 seconds, then toss with cooked cauliflower.
Serve immediately.
26 TenderCrisp™ Apps & Entrees Questions? ninjakitchen.com 27

STUFFED PEPPERS TEX-MEX MEATLOAF
BEGINNER RECIPE INTERMEDIATE RECIPE
PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 6–8 SERVINGS

1 tablespoon garlic powder 1 In a small mixing bowl, stir together the garlic 1 pound uncooked ground beef 1 Stir together beef, egg, bell pepper, jalapeño
1 teaspoon black pepper powder, black pepper, cinnamon, cloves, 1 egg pepper, onion, tortillas, spices, cilantro, and
1 1/2 teaspoons salt, paprika, and cumin; set aside. 2 tablespoons barbecue sauce in a large
1 tablespoon ground cinnamon 1 bell pepper, diced
2 Add beef, onion, rice, stock, wine, and mixing bowl.
/ teaspoon ground cloves
1 2 / jalapeño pepper, seeds removed, minced
1 2
2 tablespoons spice mix to the pot, breaking 2 Place meat mixture in the Ninja® loaf pan*
1 / tablespoons kosher salt, divided
1 2
apart meat. Assemble pressure lid, making sure 1 small onion, peeled, diced (or an 8 1 /2 -inch loaf pan) and cover tightly with
3 tablespoons paprika the pressure release valve is in the SEAL position. 3 corn tortillas, roughly chopped aluminum foil.
1 1 /2 teaspoons ground cumin 3 Select PRESSURE and set to HIGH. Set time 1 tablespoon garlic powder 3 Pour water into pot. Place the loaf pan on the
1 pound uncooked ground beef to 15 minutes. Select START/STOP to begin. 2 teaspoons ground cumin reversible rack, making sure rack is in the lower
4 When pressure cooking is complete, naturally position. Place rack with pan in pot. Assemble
1 small onion, peeled, finely chopped 2 teaspoons chili powder the pressure lid, making sure the pressure
release the pressure for 10 minutes, then quick
1 cup brown rice release any remaining pressure by moving the 1 teaspoon cayenne pepper release valve is in the SEAL position.
1 cup chicken stock pressure release valve to the VENT position. 2 teaspoons kosher salt 4 Select PRESSURE and set to HIGH. Set time
/ cup dry white wine
1 4 Carefully remove lid when unit has finished / cup fresh cilantro leaves
1 4 to 15 minutes. Select START/STOP to begin.
releasing pressure. 5 When pressure cooking is complete, quick release
4 large bell peppers, seeds and stems removed, / barbecue sauce, divided
1 4
tops chopped 5 Stir meat mixture, then add chopped pepper tops, the pressure by moving the pressure release valve
1 cup water
cashews, fresh parsley, and remaining salt. Using to the VENT position. Carefully remove lid when
1 cup whole cashews, chopped 1 cup corn chips, crushed
a rubber or wooden spoon, stuff mixture into the unit has finished releasing pressure.
/ cup fresh parsley, chopped
1 2
4 bell peppers. 6 C arefully remove foil from loaf pan and
6 Place stuffed peppers in the pot. Close crisping lid. close crisping lid. Select BAKE/ROAST,
Select BAKE/ROAST, set temperature to 360°F, set temperature to 360°F, and set time to
and set time to 15 minutes. Select START/STOP 15 minutes. Select START/STOP to begin.
to begin. 7 While the meatloaf is cooking, stir together the
7 When cooking is complete, serve immediately. crushed corn chips and 2 tablespoons barbecue
sauce in a bowl.
8 After 7 minutes, open lid and top meatloaf with the
corn chip mixture. Close lid to resume cooking.
9 When cooking is complete, remove meatloaf
TIP S
ave remaining spice blend and use it for roasting from pot and allow to cool for 10 minutes
vegetables or seasoning fish. before serving.
28 TenderCrisp™ Apps & Entrees *The Ninja loaf pan is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 29
CRISPY CHICKEN THIGHS
WITH CARROTS & RICE PILAF
BEGINNER RECIPE

1 box (6 ounces) rice pilaf 1 Place rice pilaf, water, and butter into pot; stir
1 3/4 cups water to incorporate.
1 tablespoon butter 2 Place reversible rack in the pot, making sure
rack is in the higher position. Place carrots in
4 carrots, peeled, cut in half, lengthwise
center of rack. Arrange chicken thighs, skin side
4 uncooked boneless skin-on chicken thighs up, around the carrots. Assemble pressure lid,
2 tablespoons honey, warmed making sure the pressure release valve is in the
SEAL position.
/ teaspoon smoked paprika
1 2

/ teaspoon ground cumin
1 2
2 teaspoons kosher salt, divided
4 While chicken and rice are cooking, stir together
1 tablespoon extra virgin olive oil warm honey, smoked paprika, cumin, and
TenderCrisp ™ 2 teaspoons poultry spice 1 teaspoon salt. Set aside.

360 Meals
6 Brush carrots with seasoned honey. Brush
Take full advantage of the Foodi’s cooking capabilities chicken with olive oil, then season evenly with
to create wholesome, delicious home-cooked meals. poultry spice and remaining salt.
We’re talking grains on the bottom, and your favorite protein 7 Close crisping lid. Select BROIL and set time
to 10 minutes. Select START/STOP to begin.
and veggies roasting above them on the reversible rack.
8 When cooking is complete, serve chicken with
Browse our collection of recipes to serve a complete, carrots and rice.
flavorful, multi-textured meal in no time.
Feeling adventurous?
Go to page 16 to choose your own TenderCrisp adventure.
STEAK, MASHED POTATOES
& ASPARAGUS
BEGINNER RECIPE
PREP: 10 MINUTES | COOK: 9–13 MINUTES | MAKES: 2–4 SERVINGS

5 Russet potatoes, peeled, cut in 1/2 -inch pieces 1 Place potatoes and water into the pot.
1 /2 cup water 2 Place the reversible rack in the pot over potatoes,
1/4 cup butter making sure rack is in the higher position. Season
steaks with 1 tablespoon salt and 1 teaspoon
1 /2 cup heavy cream
pepper, then place them on the rack.
1 cup shredded cheddar cheese 3 Assemble pressure lid, making sure the pressure
1 tablespoon plus 2 teaspoons kosher salt, divided release valve is in the SEAL position. Select
3 teaspoons ground black pepper, divided PRESSURE and set to high (HI). Set time to
1 minute. Select START/STOP to begin.
2 frozen New York strip steaks
(12 ounces each, 1 1/2 inches thick) 4 While the unit is pressure cooking, toss the
asparagus with olive oil, 1 teaspoon salt, and
1 bunch asparagus, trimmed
1 teaspoon black pepper.
1 tablespoon olive oil 5 When pressure cooking is complete, quick release
WANT TO USE FRESH STEAKS unit has finished releasing pressure.
INSTEAD OF FROZEN? 6 Remove rack with steaks from pot and pat steaks
dry. Mash potatoes with 1/4 cup butter, cream,
Don’t pressure cook them—just add them to the rack
cheese, 1 teaspoon salt, and 1 teaspoon pepper,
over the mashed potatoes as instructed in step 7.
using a mashing utensil that won’t scratch the
Broil the fresh steaks until internal temperature is at
nonstick surface of the pot.
least 130˚F. Flip them over halfway through broiling.
7 Return rack with steaks to pot over mashed
potatoes. Place asparagus on rack next to steaks.
Close crisping lid. Select BROIL and set time to
8 minutes for medium steak or 12 minutes for
well-done. Select START/STOP to begin.
8 When cooking is complete, remove steaks from
rack and allow to rest for 5 minutes before
serving with mashed potatoes and asparagus.
32 TenderCrisp™ 360 Meals

GARLIC SHRIMP WITH CHICKEN PARMESAN
RISOTTO PRIMAVERA WITH PENNE & BROCCOLINI
INTERMEDIATE RECIPE
INTERMEDIATE RECIPE
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
INGREDIENTS DIRECTIONS INGREDIENTS

2 tablespoons olive oil, divided 1 Select SEAR/SAUTÉ and set to MD:HI. Select 1 pound uncooked penne pasta 1 /2 cup grated Parmesan cheese,
1 small onion, peeled, finely diced START/STOP to begin. Allow to preheat for plus more for garnish
4 cups water
5 minutes. 1 jar (24 ounces) marinara sauce, 1 /4 cup reserved
4 cloves garlic, peeled, minced, divided 4 teaspoons kosher salt, divided
2 Add 1 tablespoon oil and onion to pot. Sauté
3 teaspoons kosher salt, divided 4 uncooked chicken cutlets (4 ounces each) 2 tablespoons olive oil
until softened, about 5 minutes. Add half the
5 / cups chicken or vegetable stock
1 2 garlic and cook until fragrant, about 1 minute. 2 eggs, beaten 1 bunch broccolini, cut in 1-inch pieces
2 cups Arborio rice Season with 2 teaspoons salt. 1 cup mozzarella cheese
1 cup all-purpose flour
3 Add stock and rice to pot. Assemble pressure Fresh parsley, minced, for garnish
16 uncooked jumbo shrimp (fresh or defrosted), 1 cup seasoned bread crumbs
lid, making sure the pressure release valve is in
peeled, deveined
the SEAL position.
2 teaspoons garlic powder 4 Select PRESSURE and set to HIGH. Set time to DIRECTIONS
1 teaspoon ground black pepper 7 minutes. Select START/STOP to begin.
1 Place pasta, water, and 2 teaspoons salt into 6 Pour marinara sauce over the cooked penne,
/ teaspoon crushed red pepper (optional)
1 2 5 While rice is cooking, toss shrimp in the remaining
the pot. Assemble pressure lid, making sure the reserving 1 /4 cup sauce. Add broccolini and stir
oil, garlic, salt, garlic powder, black pepper, and
2 tablespoons butter pressure release valve is in the SEAL position. to incorporate.
crushed red pepper in a mixing bowl.
Juice of 1 lemon 2 Select PRESSURE and set to HIGH. Set time to 7 Place reversible rack inside pot over the pasta,
6 When pressure cooking is complete, allow
1 bunch asparagus, trimmed, cut in 1-inch pieces pressure to natural release for 10 minutes. After 2 minutes. Select START/STOP to begin. making sure rack is in the higher position.
10 minutes, quick release remaining pressure by 3 While pasta is cooking, place flour and remaining Place the breaded chicken on the rack and
1 1 /2 cups grated Parmesan cheese,
moving the pressure release valve to the VENT salt in a shallow bowl and stir to combine. Add brush with oil.
plus more for serving
position. Carefully remove lid when unit has eggs and 2 tablespoons water to another bowl, 8 Close crisping lid. Select AIR CRISP, set
finished releasing pressure. whisking to combine. Place bread crumbs and temperature to 325°F, and set time to
7 Stir butter, lemon juice, and asparagus into Parmesan cheese into a third bowl. 15 minutes. Press START/STOP to begin.
the rice until evenly incorporated. 4 Working in small batches, toss chicken in flour. 9 When cooking is complete, spread
8 Place reversible rack inside pot over risotto, Tap off excess, then coat chicken in egg wash. remaining 1 /4 cup sauce on top of chicken.
making sure rack is in the higher position. Transfer chicken to bread crumbs, tossing well Top with mozzarella.
Place shrimp on rack. to evenly coat. Set aside. 10 Close crisping lid. Select BROIL and set time
9 Close crisping lid. Select BROIL and set time to 5 When pressure cooking is complete, quick release to 5 minutes. Select START/STOP to begin.
8 minutes. Select START/STOP to begin. the pressure by moving the pressure release valve
TIP If you like to pile on the shrimp, double the amount 11 When cooking is complete, top chicken with
10 When cooking is complete, remove rack from to the VENT position. Carefully remove lid when
and repeat steps 8–9 to cook in two batches. fresh parsley.
pot. Stir Parmesan into the risotto. Top with unit has finished releasing pressure.
shrimp and Parmesan and serve immediately.
34 TenderCrisp™ 360 Meals Questions? ninjakitchen.com 35

BREADED CHICKEN TENDERS SHRIMP & GRITS
WITH ROASTED BROCCOLI ADVANCED RECIPE

INTERMEDIATE RECIPE
INGREDIENTS DIRECTIONS 3 cups water, divided 1 Pour 1 /2 cup water into the pot.
1 cup all-purpose flour 1 Place flour in a shallow bowl or plate. Add 1 cup grits (or coarse grind cornmeal) 2 Place grits, 2 teaspoons salt, and remaining
2 eggs, beaten eggs and 2 tablespoons water to another bowl, 3 teaspoons kosher salt, divided 2 1 /2 cups water into the Ninja® multi-purpose
whisking to combine. Place bread crumbs into pan* (or an 8-inch baking pan). Stir to combine.
/ cup plus 2 tablespoons water, divided
1 2 16 frozen uncooked jumbo shrimp,
a third bowl or plate. 3 Place pan onto the reversible rack, making sure
2 cups Italian bread crumbs peeled, deveined, patted dry
2 Working in small batches, toss chicken in flour. rack is in the lower position. Place rack with pan
1 pound uncooked chicken tenderloins Juice of 1 lemon
Tap off excess, then coat chicken in egg wash. in pot. Assemble pressure lid, making sure the
1 large broccoli crown, cut in 2-inch florets Transfer chicken to bread crumbs, tossing well 1 teaspoon olive oil pressure release valve is in the SEAL position.
to evenly coat. Set aside. 2 cloves garlic, peeled, minced 4 Select PRESSURE and set to HIGH. Set time
1 teaspoon kosher salt
3 Place broccoli and 1 /2 cup water in the pot. 1 teaspoon chili powder to 4 minutes. Select START/STOP to begin.
Assemble pressure lid, making sure the pressure 5 While grits are cooking, place shrimp in a medium
FOR SERVING 1 teaspoon garlic powder
release valve is in the SEAL position. bowl and toss them with lemon juice, olive oil,
Ketchup 1 teaspoon black pepper
4 Select PRESSURE and set to LOW. Set time to garlic, chili powder, garlic powder, pepper, and
Honey mustard 0 minutes (the time the unit takes to pressurize / cup butter, cut in 8 pieces
1 4
remaining salt. Coat thoroughly; set aside.
Ranch dressing is long enough to partially cook the broccoli). / cup grated Parmesan cheese
1 4
6 When pressure cooking is complete, allow
Select START/STOP to begin. 2 tablespoons fresh parsley, chopped, for garnish pressure to natural release for 10 minutes. After
5 When pressure cooking is complete, quick release 10 minutes, quick release remaining pressure
2 scallions, thinly sliced, for garnish
the pressure by moving the pressure release valve by moving the pressure release valve to the
VENT position. Carefully remove lid when unit
has finished releasing pressure.
7 Stir the butter and cheese into the grits until
6 Place reversible rack in pot over the broccoli,
completely melted.
making sure it is in the higher position. Lay
chicken tenders on rack, spacing out evenly 8 Lay shrimp on top of grits and close crisping lid.
without overlapping. 9 Select BAKE/ROAST, set temperature to 375°F,
7 Close crisping lid. Select BAKE/ROAST, set and set time to 10 minutes. Select START/STOP
temperature to 360°F, and set time to 12 minutes. to begin.
Select START/STOP to begin. 10 When cooking is complete, garnish with parsley
8 When cooking is complete, season chicken and scallions and serve.
and broccoli with salt and serve with your
favorite condiments.
36 TenderCrisp™ 360 Meals *The Ninja multi-purpose pan is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 37
SHORT RIBS & ROOT VEGETABLES
INTERMEDIATE RECIPE
PREP: 15 MINUTES | COOK: 1 HOUR | MAKES: 4–6 SERVINGS

INGREDIENTS
6 uncooked bone-in beef short ribs / cup beef broth
1 4
(about 3 pounds), trimmed of excess fat 2 tablespoons brown sugar

and silver skin
2 teaspoons kosher salt, divided
2 tablespoons fresh thyme, minced, divided
2 teaspoons black pepper, divided
3 carrots, peeled, cut in 1-inch pieces
2 tablespoons olive oil, divided
3 parsnips, peeled, cut in 1-inch pieces
1 onion, peeled, chopped
1 cup pearl onions
/ cup Marsala wine
1 4
/ cup fresh parsley, minced
1 4
DIRECTIONS
1 Season short ribs on all sides with 1 teaspoon 7 Place the reversible rack inside pot over ribs,
salt and 1 teaspoon pepper. Select SEAR/SAUTÉ making sure rack is in the higher position. Place
and set to HIGH. Select START/STOP to begin. vegetable mixture on rack.
Heat 1 tablespoon oil in the pot for 3 minutes. 8 Close crisping lid. Select BAKE/ROAST, set
2 After 3 minutes, add short ribs to pot and cook temperature to 350°F, and set time to 15 minutes.
until browned on all sides, about 10 minutes. Select START/STOP to begin.
3 Add onion, wine, broth, brown sugar, garlic, 9 Once vegetables are tender and roasted, transfer
1 tablespoon thyme, 1 /2 teaspoon salt, and them and the ribs to a serving tray and tent
1 /2 teaspoon pepper to pot. Assemble pressure loosely with aluminum foil to keep warm.
lid, making sure the pressure release valve is 10 Select SEAR/SAUTÉ and set to HIGH. Bring liquid
in the SEAL position. in pot to simmer for 5 minutes. Transfer to bowl
4 Select PRESSURE and set to HIGH. Set time and let sit for 2 minutes, then spoon off top layer
to 40 minutes. Select START/STOP to begin. of fat. Stir in parsley.
5 Toss carrots, parsnips, and pearl onions with 11 W
hen cooking is complete, serve sauce with
remaining oil, thyme, salt, and pepper. vegetables and ribs.
38 TenderCrisp™ 360 Meals

GRAINS, GREENS & TOFU BOWL CHINESE BBQ PORK WITH GINGER
INTERMEDIATE RECIPE
COCONUT SWEET POTATOES
PREP: 15 MINUTES | MARINATE: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS
INTERMEDIATE RECIPE
/ cup plus 2 tablespoons soy sauce, divided
1 4 1 In a large bowl, stir together 2 tablespoons
soy sauce, 1 tablespoon mirin, brown sugar, INGREDIENTS DIRECTIONS
3 tablespoons mirin, divided
2 teaspoons sesame oil, fish sauce, and garlic 3 sweet potatoes, peeled, cut in 1-inch cubes 1 Place potatoes and coconut milk into the pot.
1 tablespoon brown sugar
powder. Add tofu and coat in the marinade. / cup unsweetened coconut milk
1 2 Place reversible rack inside pot over potatoes,
1 tablespoon plus 2 teaspoons Let marinate for at least 15 minutes. making sure rack is in the higher position.
toasted sesame oil, divided 4 frozen uncooked boneless pork chops
2 Place farro, wild rice, stock or water, kale, (8 ounces each) 2 Place pork chops on rack. Assemble pressure lid,
1 teaspoon fish sauce remaining soy sauce, mirin, and sesame oil to making sure the pressure release valve is in the
/ cup hoisin sauce
1 4
SEAL position.
1 teaspoon garlic powder the pot. Assemble pressure lid, making sure the
pressure release valve is in the SEAL position. / cup honey
1 3
1 block (14 ounces) super-firm tofu,
drained, cut in 1 /2 -inch cubes 3 Select PRESSURE and set to HIGH. Set time to 1 1 /2 tablespoons soy sauce 4 minutes. Select START/STOP to begin.
/ cup farro, rinsed
1 2 10 minutes. Select START/STOP to begin. 1 teaspoon Chinese five spice powder 4 While pork chops and potatoes are cooking,
4 When pressure cooking is complete, quick release whisk together hoisin sauce, honey, soy sauce,
/ cup wild rice, rinsed
1 2 / stick (1 /4 cup) butter
1 2
the pressure by moving the pressure release valve and Chinese five spice powder.
1 cup vegetable stock or water 1 tablespoon fresh ginger, peeled, minced
to the VENT position. Carefully remove lid when 5 When pressure cooking is complete, quick release
1 bunch kale or collard greens, sliced unit has finished releasing pressure. 1 teaspoon kosher salt the pressure by moving the pressure release valve
/ teaspoon white pepper
1 2 to the VENT position. Carefully remove lid when
5 Place reversible rack inside pot over the rice,
TOPPINGS unit has finished releasing pressure.
making sure rack is in the higher position. Cover
rack with aluminum foil, then place tofu on rack. 6 Remove rack with pork from pot. Mash sweet
Shredded carrots
potatoes with butter, ginger, salt, and pepper,
Pickled garden vegetables 6 Close crisping lid. Select AIR CRISP, set using a mashing utensil that won’t scratch the
temperature to 325°F, and set time to 15 minutes. nonstick surface of the pot. Place rack with pork
Kimchi
Select START/STOP to begin. Halfway through back in pot and brush top of pork generously
Avocado, sliced cooking, flip the tofu. with 1 /2 of sauce mixture.
Thai peanut dressing 7 When cooking is complete, add tofu to the grains 7 Close crisping lid. Select BROIL and set time
Steamed edamame and greens and serve with your favorite toppings. to 15 minutes. Select START/STOP to begin.
After 5 minutes, open lid, flip pork chops, then
brush them with remaining sauce. Close lid
to resume cooking. Check after 10 minutes and
remove if desired doneness is achieved. If not,
cook up to 5 more minutes, checking frequently.
TIP Y
ou can swap out the tofu for a 3/4-pound chicken
breast cut in 1/2-inch cubes.
8 When cooking is complete, remove pork from
rack and allow to rest for 5 minutes before
serving with mashed potatoes.
40 TenderCrisp™ 360 Meals Questions? ninjakitchen.com 41

PHILLY CHEESESTEAK CASSEROLE
BEGINNER RECIPE
2 tablespoons canola oil 1 Select SEAR/SAUTÉ and set to MD:HI. Select
1 large onion, peeled, thinly sliced START/STOP to begin. Allow to preheat for
5 minutes.
1 green bell pepper, thinly sliced
2 After 5 minutes, place oil, onion, and pepper into
1 tablespoon kosher salt the pot. Cook until vegetables are soft, about
1 package (8 ounces) button mushrooms, 5 minutes. Season with salt. Add mushrooms and
thinly sliced cook for another 5 minutes, until mushrooms are
soft and have released most of their liquid.
1 1 /2 pounds uncooked shaved steak or
chuck roast, thinly sliced 3 Add shaved steak, garlic powder, onion powder,
black pepper, and Worcestershire sauce. Cook
2 teaspoons garlic powder
for 5 minutes, or until steak is cooked through.
2 teaspoons onion powder
4 Fold in the cubed sub rolls, allowing them to soak
/ teaspoon ground black pepper
1 2
up the juices from the steak. Evenly lay the cheese
1 teaspoon Worcestershire sauce slices on top of mixture.
3 sub rolls, cut in 1-inch cubes 5 Close crisping lid. Select BAKE/ROAST, set
temperature to 375°F, and set time to 7–10
10 slices American or provolone cheese
minutes. Select START/STOP to begin. Check
frequently to avoid burning the cheese.
TenderCrisp
6 When cooking is complete, serve immediately.
™
One-Pot Wonders
Elevate your favorite casseroles, stews, chilis, and desserts
with a crispy or bubbly layer of your favorite topping.
PULLED PORK WITH CRISPY BISCUITS BISCUITS & SAUSAGE GRAVY
BEGINNER RECIPE BEGINNER RECIPE
PREP: 10 MINUTES | COOK: 53–55 MINUTES | MAKES: 6–8 SERVINGS PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6–8 SERVINGS
1 package (12 ounces) uncooked 1 Select SEAR/SAUTÉ and set to HIGH. Select
2 1 /2 –3 pounds uncooked boneless pork shoulder, 1 Place pork, spices, and vinegar in the pot. ground breakfast sausage, crumbled START/STOP to begin. Allow to preheat for
fat trimmed, cut in 2-inch cubes Assemble pressure lid, making sure the pressure 5 minutes.
1 tablespoon kosher salt
3 tablespoons barbecue seasoning release valve is in the SEAL position.
2 teaspoons black pepper 2 After 5 minutes, add the sausage, salt, and
1 tablespoon garlic powder 2 Select PRESSURE and set to HIGH. Set time to pepper to the pot. Cook for 5 minutes, or
35 minutes. Select START/STOP to begin. 2 tablespoons butter
2 teaspoons kosher salt until sausage browns, breaking it apart with
3 When pressure cooking is complete, quick release / cup all-purpose flour
1 4
a wooden spoon as it cooks.
1 cup apple cider vinegar
the pressure by moving the pressure release valve 3 cups whole milk 3 Add the butter and melt completely. Then add
1 can (6 ounces) tomato paste to the VENT position. Carefully remove lid when / cup shredded cheddar cheese
1 2 flour and stir to combine. Cook for 2 minutes,
1 tube (16.3 ounces) refrigerated biscuit dough unit has finished releasing pressure. then whisk in milk. Bring to a simmer, then cook
1 tube (16.3 ounces) refrigerated biscuit dough
4 Select SEAR/SAUTÉ and set to MD:HI. Select for 5 minutes, or until thickened.
START/STOP to begin. 4 While gravy is cooking, gently separate biscuits
5 Add tomato paste and stir to incorporate. Allow and fill each with cheddar cheese, sandwich style.
pork to simmer for 10 minutes, or until the liquid 5 Coat the reversible rack with cooking spray,
has reduced by half. Stir occasionally, using a making sure rack is in the lower position.
wooden spoon or silicone tongs to shred the pork. Place stuffed biscuits on rack. Once gravy has
6 Tear each uncooked biscuit so that it is in two thickened, lower rack with biscuits into pot.
halves, like a hamburger bun. Place biscuit 6 Close crisping lid. Select BAKE/ROAST,
halves evenly across the surface of the pork. set temperature to 325°F, and set time to
7 Close crisping lid. Select BAKE/ROAST, set 15 minutes. Select START/STOP to begin.
temperature to 350°F, and set time to 10 minutes. 7 When cooking is complete, remove rack and
Check after 8 minutes, cooking for an additional biscuits. Transfer biscuits to plates and top with
2 minutes if biscuits need more browning. gravy. Serve immediately.
TIP If you prefer slightly sweeter BBQ, add 1 to

2 tablespoons brown sugar in step 5.
44 TenderCrisp™ One-Pot Wonders Questions? ninjakitchen.com 45

CREAMY TOMATO SOUP WITH FRENCH ONION SOUP AU GRATIN
GRILLED CHEESE CROUTONS INTERMEDIATE RECIPE

BEGINNER RECIPE
2 tablespoons butter 1 Select SEAR/SAUTÉ and set to MD:HI. Allow
INGREDIENTS DIRECTIONS to preheat for 5 minutes.
2 large white onions, peeled, cut in 1 /4 -inch slices
2 tablespoons canola oil 1 Select SEAR/SAUTÉ and set to HIGH. Select 2 Add butter and onions to pot and cook, stirring
1 tablespoon tomato paste
2 white onions, peeled, diced START/STOP to begin. Allow to preheat for occasionally, for 10 minutes.
5 minutes. 1 tablespoon soy sauce
8 cloves garlic, peeled, minced 3 Add tomato paste, soy sauce, and Worcestershire
2 Add canola oil, onions, and garlic to pot. Cook, 1 tablespoon Worcestershire sauce
1 can (28 ounces) crushed tomatoes sauce to pot. Cook for 5 minutes. Add beef stock,
stirring occasionally, for 5 minutes. 1 box (32 ounces) beef stock salt, and pepper and cook for an additional
1 can (28 ounces) tomato puree
3 Add crushed tomatoes, tomato puree, heavy 1 teaspoon kosher salt 5 minutes. Assemble pressure lid,
2 cups heavy cream cream, 1 tablespoon salt, Worcestershire sauce, making sure the pressure release valve is in
1 teaspoon ground black pepper
1 tablespoon kosher salt and crushed red pepper to pot. Continue the SEAL position.
cooking for another 5 minutes. Assemble 4 cups crusty French bread, cut in 1-inch cubes
2 tablespoons Worcestershire sauce 4 Select PRESSURE and set to HIGH. Set time
pressure lid, making sure the pressure release 2 cups shredded Mozzarella (or Gruyère) cheese to 15 minutes. Select START/STOP to begin.
1 teaspoon crushed red pepper valve is in the SEAL position.
/ crusty French baguette, sliced in 16 rounds
1 2 5 When pressure cooking is complete, quick release
4 Select PRESSURE and set to HIGH. Set time to the pressure by moving the pressure release valve
/ cup shredded mozzarella cheese
1 2 10 minutes. Select START/STOP to begin. to the VENT position. Carefully remove lid when
/ cup shredded Parmesan cheese
1 2
5 When pressure cooking is complete, quick release unit has finished releasing pressure.
the pressure by moving the pressure release valve 6 Arrange the French bread cubes over the
to the VENT position. Carefully remove lid when surface of the soup, then place the cheese
unit has finished releasing pressure. Allow soup to evenly on top of the bread.
stop boiling before proceeding to next step.
7 Close crisping lid. Select BROIL and set time
6 Lay bread slices evenly across the top of the to 8 minutes. Select START/STOP to begin.
soup. Top bread slices liberally with both
mozzarella and Parmesan cheeses. 8 When cooking is complete, soup is ready
to serve.
7 Close crisping lid. Select BROIL and set time
TIP If you don’t have a crusty French baguette, use

lightly toasted sliced bread instead.

CHICKEN POT PIE
INTERMEDIATE RECIPE

/ stick ( / cup) unsalted butter
1 2 1 4 1 Select SEAR/SAUTÉ and set to MD:HI. Select
/ large onion, peeled, diced
1 2 START/STOP to begin. Allow to preheat for
5 minutes.
1 large carrot, peeled, diced
2 After 5 minutes, add butter to pot. Once it
melts, add onion, carrot, and garlic, and sauté
2 pounds uncooked boneless skinless chicken until softened, about 3 minutes.
breasts, cut in 1-inch cubes
3 Add chicken and broth to the pot. Assemble
1 cup chicken broth pressure lid, making sure the pressure release
1 stalk celery, diced valve is in the SEAL position.
/ cup frozen peas
1 2 4 Select PRESSURE and set to HIGH. Set time to
1 1 /2 teaspoons fresh thyme, minced 5 minutes. Select START/STOP to begin.
1 tablespoon fresh Italian parsley, minced 5 When pressure cooking is complete, quick release
2 teaspoons kosher salt
/ teaspoon black pepper
1 2
/ cup heavy cream
1 2
6 Select SEAR/SAUTÉ and set to MD:HI. Select
/ cup all-purpose flour
1 4 START/STOP to begin. Add remaining ingredients
to pot, except pie crust. Stir until sauce thickens
1 refrigerated store-bought pie crust,
room temperature and bubbles, about 3 minutes.
7 Lay pie crust evenly on top of the filling mixture,
folding over edges if necessary. Make a small cut
in center of pie crust so that steam can escape
during baking.
8 Close the crisping lid. Select BROIL and set time
9 When cooking is complete, remove pot from unit
and place on a heat-resistant surface. Let rest
10 to 15 minutes before serving.
TIP If you don’t have all the vegetables listed, you can
substitute similar vegetables that you have on hand,
like potatoes, frozen peas and carrots, and corn.
48 TenderCrisp™ One-Pot Wonders

MEATBALL PASTA BAKE PENNE & SAUSAGE RAGU
INTERMEDIATE RECIPE INTERMEDIATE RECIPE
PREP: 10 MINUTES | COOK: 25–30 MINUTES | MAKES: 10 SERVINGS PREP: 20 MINUTES | COOK: 18 MINUTES | MAKES: 6 SERVINGS

2 pounds uncooked ground beef 1 In a large mixing bowl, stir together ground 2 tablespoons canola oil 1 Select SEAR/SAUTÉ and set to HIGH. Select
2 large eggs beef, eggs, Parmesan cheese, milk, bread START/STOP to begin. Allow to preheat for
1 pound raw Italian sausage,
crumbs, parsley, garlic, and salt. Mix until 5 minutes.
/ cup shredded (or 1 /4 cup grated)
1 2 casings removed
fully incorporated.
Parmesan cheese 1 pound smoked sausage, diced 2 Add canola oil and both sausages to the pot.
2 Form mixture into 20 meatballs; set aside. Cook for 5 minutes, stirring occasionally to
/ cup milk
1 4
2 carrots, peeled, diced
3 Select SEAR/SAUTÉ and set to HI. Select break up the meat.
/ cup seasoned bread crumbs
1 2
START/STOP to begin. Allow to preheat for 4 stalks celery, diced 3 Add carrots, celery, onion, and garlic to
/ cup fresh parsley, chopped
1 2 5 minutes.
1 large white onion, peeled, diced pot and cook for an additional 5 minutes,
2 teaspoons granulated garlic 4 After 5 minutes, add oil to pot, then add half the stirring occasionally.
meatballs in one layer. Brown meatballs on all 4 cloves garlic, peeled, minced
2 teaspoons kosher salt sides. Transfer meatballs to a bowl. Repeat with 4 Add pureed red peppers, stock, cream, salt,
2 jars (24 ounces each) roasted red peppers,
3 tablespoons olive oil remaining meatballs. rosemary, and pasta. Stir well to combine.
strained, pureed
5 Add marinara sauce, water, wine, and pasta to Assemble pressure lid, making sure the pressure
2 jars (24 ounces each) marinara sauce 1 cup chicken stock
the pot; stirring to incorporate. release valve is in the SEAL position.
1 cup water 1 cup heavy cream
6 Assemble pressure lid, making sure the pressure 5 Select PRESSURE and set to LOW. Set time to
1 cup dry red wine 1 tablespoon kosher salt 3 minutes. Select START/STOP to begin.
release valve is in the SEAL position. Select
1 box (16 ounces) dry cavatappi pasta PRESSURE and set to LOW. Set time to 6 When pressure cooking is complete, quick release
1 tablespoon fresh rosemary, minced
1 cup ricotta cheese 2 minutes. Select START/STOP to begin. the pressure by moving the pressure release valve
1 box (16 ounces) dry penne pasta
1 cup shredded mozzarella 7 When pressure cooking is complete, allow to the VENT position. Carefully remove lid when
1 /2 block (4 ounces) whole-milk
pressure to natural release for 10 minutes. After unit has finished releasing pressure.
10 minutes, quick release any remaining pressure mozzarella cheese, diced
7 Stir pasta mixture, then spread diced mozzarella
by moving the pressure release valve to the VENT 1 cup shredded mozzarella cheese evenly over the top.
position. Carefully remove lid when unit has
finished releasing pressure. 8 Close crisping lid. Select BROIL and set time
8 Select SEAR/SAUTÉ and set to MD. Select to 5 minutes. Select START/STOP to begin.
START/STOP to begin. Stir ingredients, then add 9 When cooking is complete, serve immediately.
meatballs and simmer for 10 minutes. Turn down
heat if sauce comes to a boil.
9 After 10 minutes, stir in ricotta. Cover pasta
mixture with mozzarella.
10 Select BAKE/ROAST, set temperature to 325°F,
and set time to 5 minutes, or until cheese is
melted, bubbly, and slightly browned.
BEEF CHILI & CORN BREAD CASSEROLE
INTERMEDIATE RECIPE

2 pounds uncooked ground beef 1 Place beef, beans, tomatoes, and stock into the
3 cans (14 ounces each) kidney beans, pot, breaking apart meat. Assemble pressure lid,
rinsed, drained making sure the pressure release valve is
in the SEAL position. Select PRESSURE and
1 can (28 ounces) crushed tomatoes
set to HIGH. Set time to 15 minutes. Select
1 cup beef stock START/STOP to begin.
1 large white onion, peeled, diced 2 When pressure cooking is complete, quick release
1 green bell pepper, diced the pressure by moving the pressure release valve
1 jalapeño pepper, diced, seeds removed to the VENT position. Carefully remove lid when
3 Select SEAR/SAUTÉ and set to MD. Select
2 tablespoons kosher salt START/STOP. Add onion, green bell pepper,
1 tablespoon ground black pepper jalapeño pepper, garlic, and spices; stir to
2 tablespoons ground cumin incorporate. Bring to a simmer and cook for
5 minutes, stirring occasionally.
1 tablespoon onion powder
4 Dollop corn bread batter evenly over the top
1 tablespoon garlic powder
of the chili.
2 cups Cheddar Corn Bread batter, uncooked
5 Close crisping lid. Select BAKE/ROAST, set
(see recipe page 61)
1 cup shredded Mexican cheese blend Select START/STOP to begin.
Sour cream, for serving 6 After 15 minutes, open lid and insert a wooden
toothpick into the center of the corn bread. If
toothpick comes out clean, skip to step 7. If corn
bread is not done, close lid to resume cooking
for another 8 minutes.
7 When corn bread is done, sprinkle it with cheese
and close lid to resume cooking for 3 minutes,
or until cheese is melted.
8 When cooking is complete, top with sour cream
TIP Y
ou can use the extra corn bread batter to make and serve.
muffins. Cook 6 muffins at 350°F for 25–30 minutes.
PEPPERONI PIZZA PASTA BAKE
INTERMEDIATE RECIPE

1 large onion, peeled, cut in half, 1 Select SEAR/SAUTÉ and set to MD:HI. Select
sliced in half-moon shapes START/STOP to begin. Allow to preheat for
2 tablespoons extra virgin olive oil 5 minutes.
1 teaspoon kosher salt 2 After 5 minutes, place onion and olive oil into
the pot. Cook for 2 minutes, then add salt,
/ teaspoon dried oregano
1 2
oregano, basil, black pepper, and crushed red
/ teaspoon dried basil
1 2 pepper. Continue cooking, stirring occasionally,
1 4 until onions are lightly browned and translucent,
about 5 minutes.
/ teaspoon crushed red pepper
1 4
3 Add remaining ingredients, except mozzarella
6 large cloves garlic, peeled, minced and pepperoni slices, to pot. Assemble pressure
1 can (28 ounces) peeled San Marzano tomatoes lid, making sure the pressure release valve is in
the SEAL position.
1 can (28 ounces) San Marzano tomato puree
1 cup red wine
2 cups chicken stock 5 When pressure cooking is complete, allow
1 pepperoni sausage (about 8 inches), pressure to natural release for 10 minutes. After
cut in small pieces 10 minutes, quick release remaining pressure by
1 box (16 ounces) dry rigatoni pasta moving the pressure release valve to the VENT
position. Carefully remove lid when unit has
4 cups shredded mozzarella cheese, divided finished releasing pressure.
1 package (6 ounces) thin-sliced pepperoni 6 Stir the sauce with a wooden spoon, crushing
tomatoes in the process.
7 Cover pasta mixture evenly with 3 cups
shredded mozzarella. Lay pepperoni slices
across mozzarella. Sprinkle remaining mozzarella
over pepperoni slices.
Select START/STOP to begin
54 TenderCrisp™ One-Pot Wonders

BERRY UPSIDE-DOWN CAKE PEACH CHERRY CRUMBLE
INTERMEDIATE RECIPE BEGINNER RECIPE
PREP: 15 MINUTES | COOK: 55 MINUTES | MAKES: 6–8 SERVINGS PREP: 10 MINUTES | COOK: 22 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS 1 package (16 ounces ) frozen peaches 1 Place peaches and cherries into the Ninja®
1 bag (12 ounces) frozen cherries / teaspoon kosher salt
1 2
1 cup frozen cherries multi-purpose pan* (or a 1 1/2 -quart round
1 bag (12 ounces) frozen blueberries 3 large eggs ceramic baking dish). In a separate bowl, stir
2 tablespoons cornstarch
together the cornstarch, 1/2 cup water, lemon
1 stick ( / cup) butter, divided
1 2 1 cup sour cream 1 cup water, divided juice, and sugar; pour over the fruit.
2 tablespoons lemon juice 1 teaspoon fresh lemon juice 2 Place pan on reversible rack, making sure rack
2 teaspoons cornstarch TOPPINGS
3 tablespoons sugar is in the lower position, and cover pan with foil.
1 cup plus 3 tablespoons sugar, divided Crème Fraiche Pour 1/2 cup water into pot and add rack to the
Mascarpone pot. Assemble pressure lid, making sure the
2 cups all-purpose flour TOPPING pressure release valve is in the SEAL position.
/ teaspoon baking soda
1 4 Whipped Cream / cup flour
1 2
2 teaspoons baking powder Vanilla Ice Cream / cup rolled oats
1 2
/ cup brown sugar
2 3
4 In a separate bowl, combine all topping
DIRECTIONS 2 tablespoons granulated sugar ingredients until incorporated.
1 Place frozen fruit, 3 tablespoons butter, lemon 6 Meanwhile, place all-purpose flour, remaining / cup butter, cut in pieces
1 3 5 When pressure cooking is complete, quick release
juice, cornstarch, and 3 tablespoons sugar in sugar, baking soda, baking powder, and salt 1 teaspoon ground cinnamon the pressure by moving the pressure release valve
the pot; stir to combine. Assemble pressure lid, into a mixing bowl. Whisk to incorporate. to the VENT position. Carefully remove lid when
making sure the pressure release valve is in the unit has finished releasing pressure.
7 Melt remaining 5 tablespoons butter in a
SEAL position. separate mixing bowl, then whisk in eggs 6 Remove foil and evenly spread topping over the
2 Select PRESSURE and set to HIGH. Set time to and sour cream. fruit. Close crisping lid. Select AIR CRISP, set
5 minutes. Select START/STOP to begin. temperature to 400°F, and set time to 12 minutes.
8 Slowly add flour mixture to egg mixture. Select START/STOP to begin. Cook until top is
3 When pressure cooking is complete, allow Beat until batter is thick and smooth. browned and fruit is bubbling.
pressure to natural release for 5 minutes. After 9 Gently dollop and smooth batter evenly
5 minutes, quick release remaining pressure by 7 When cooking is complete, remove rack with
over the top of the cooled berry mixture. pan from pot and serve.
moving the pressure release valve to the VENT
position. Carefully remove lid when unit has 10 Close crisping lid. Select AIR CRISP, set
finished releasing pressure. temperature to 325°F, and set time to
4 Select SEAR/SAUTÉ and set to MD:HI. Allow
liquid to simmer for about 10 minutes, until it 11 W
hen cooking is complete, remove pot from
begins to thicken and look syrupy. unit and place on a heat-resistant surface.
TIP T
o mix it up, use your favorite frozen fruit in place
Let cool for 15 to 20 minutes before serving of the frozen peaches or cherries.
5 Remove pot from unit and place on a heat- with toppings of your choice.
resistant surface. Let cool for 15 minutes.
56 TenderCrisp™ One-Pot Wonders *The Ninja multi-purpose pan is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 57
ZUCCHINI FRIES WITH MARINARA SAUCE
INTERMEDIATE RECIPE
PREP: 20 MINUTES | CHILL: 30–45 MINUTES | COOK: 20–25 MINUTES | MAKES: 8 SERVINGS
2 large zucchini, cut in sticks 3-inches long 1 Place the zucchini sticks onto a plate and sprinkle
and 1 /4 -inch thick with salt. Allow to sit at room temperature for
2 teaspoons kosher salt 15 minutes to remove excess liquid. Pat dry.
2 cups all-purpose flour 2 Place flour into a bowl. Place beaten eggs in
another bowl. Combine bread crumbs, Parmesan,
3 eggs, beaten
garlic powder, and onion powder in a third bowl.
3 cups seasoned bread crumbs
3 First, dredge fries in the flour, then shake off
/ cup grated Parmesan cheese
1 4
any excess and coat in the egg. Then coat in
1 tablespoon garlic powder bread crumb mixture and return to a clean plate.
2 teaspoons onion powder Repeat with remaining zucchini. Cover plate with
plastic wrap and place in the freezer for 30 to
Marinara sauce, for serving 45 minutes.
4 Once coating has hardened, place the
Cook & Crisp™ Basket in the pot. Close crisping
lid. Preheat the unit by selecting AIR CRISP,
setting the temperature to 360°F, and setting
the time to 5 minutes. Press START/STOP
to begin.
5 After 5 minutes, open lid and add zucchini
Everyday Basics
fries to basket. Close lid. Select AIR CRISP, set
Press START/STOP to begin.
6 After 12 minutes, open lid, then lift basket and shake
Elevating your go-to weeknight meals is as easy as adding zucchini fries or toss them with silicone-tipped
any of these appetizers, sides, or desserts to your menu. tongs. Lower basket back into pot and close lid to
resume cooking.
7 After 20 minutes, check fries for desired
doneness. Cook for up to 5 more minutes for
crispier results. When cooking is complete,
serve fries immediately with marinara sauce.
BEEF JERKY CHEDDAR CORN BREAD
BEGINNER RECIPE INTERMEDIATE RECIPE
PREP: 15 MINUTES | MARINATE: 8 HOURS | COOK: 5–7 HOURS 15 MINUTES | MAKES: 4 CUPS (8 OUNCES) DRIED JERKY PREP: 10 MINUTES | COOK: 20–25 MINUTES | MAKES: 8 SERVINGS

/ cup soy sauce
1 4 1 Whisk together all ingredients, except beef. 1 / cups all-purpose flour
1 4 1 Place the Ninja® multi-purpose pan* (or an 8-inch
2 tablespoons Worcestershire sauce Place mixture into a large resealable plastic bag. / cup cornmeal
3 4 baking pan) on the reversible rack, making sure
2 Place sliced beef in bag with seasonings and rack is in the lower position. Place rack in pot.
2 tablespoons dark brown sugar / cup sugar
1 4
rub to coat. Marinate in refrigerator for at least Close crisping lid. Preheat the unit and pan
1 teaspoon ground black pepper 2 teaspoons baking powder by selecting BROIL and setting the time to
8 hours or overnight.
1 teaspoon garlic powder 2 teaspoons kosher salt 10 minutes. Select START/STOP to begin.
3 Strain meat; discard excess liquid.
1 teaspoon onion powder 1 egg 2 In a medium bowl, whisk together the flour,
4 Lay meat slices flat on the Ninja® dehydrating cornmeal, sugar, baking powder, and salt.
1 teaspoon paprika rack* or Ninja Cook & Crisp™ Layered Insert**. 1 cup whole milk
2 teaspoons kosher salt Arrange them in a single layer, without any slices 3 Add egg, milk, and oil to the dry ingredients
/ cup canola oil
1 4
touching each another. and whisk to combine. Add cheese and stir
1 / pounds (24 ounces) uncooked beef eye
1 2 1 cup shredded cheddar cheese to incorporate.
of round, cut in 1 /4 -inch slices 5 Place dehydrating rack or Cook & Crisp Layered
Insert in Cook & Crisp Basket. Place basket in pot 4 Once unit and pan have preheated for 10 minutes,
and close crisping lid. open lid and spray pan with cooking spray. Pour
batter into pan.
6 Press DEHYDRATE, set temperature to 155°F, and
set time to 7 hours. Select START/STOP to begin. 5 Close crisping lid. Select BAKE/ROAST, set
7 Jerky will be pliable and soft after 5 hours, Select START/STOP to begin. Bake for at least
continue cooking for up to 7 hours if crispier jerky 20 minutes, until corn bread is golden brown,
is desired. and a wooden toothpick inserted in center
8 When cooking is complete, remove dehydrating comes out clean.
rack or Cook & Crisp Layered Insert from pot. 6 When cooking is complete, remove rack with
Transfer jerky to an airtight container. pan from unit and let cool on a cooling rack
for 5 minutes before serving. If desired, toast
thick slices of corn bread in butter using the
SEAR/SAUTÉ (MD:HI) setting.
TIP W
hen dehydrating meat or poultry, make sure to
trim off all fat before dehydrating. Fat does not
dry out and could turn rancid.
*The Ninja dehydrating rack is sold separately on ninjaaccessories.com.

**If the Ninja Cook & Crisp Layered Insert is not included with your unit,
60 Everyday Basics it can be purchased on ninjaaccessories.com. *The Ninja multi-purpose pan is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 61
PARKER HOUSE DINNER ROLLS
ADVANCED RECIPE
PREP: 10 MINUTES | RISE: 1 HOUR | COOK: 50–55 MINUTES | MAKES: 12 ROLLS
INGREDIENTS
/ cup milk
3 4 / cup plus 3 1 /2 tablespoons warm water, divided
1 4
/ stick ( / cup) unsalted butter, cut in pieces,

1 2 1 4 3 large eggs, divided
plus more for greasing / teaspoon kosher salt
1 2
/ cup sugar
1 4
3 cups plus 1 tablespoon all-purpose flour
/ package (1 1 /8 teaspoons) active dry yeast
1 2
Coarse sea salt, for sprinkling
DIRECTIONS
1 Place milk into the pot. Select SEAR/SAUTÉ 7 Turn the dough out onto a floured surface.
and set to MD:HI. Select START/STOP to begin. Punch down the dough, then divide evenly
Bring to a gentle simmer, then press the into 12 pieces. Shape each piece into a small
START/STOP button to turn off SEAR/SAUTÉ. ball and place in a greased Ninja® multi-purpose
2 Remove pot from unit, stir in the butter and pan* (or an 8-inch baking pan). Rolls should be
sugar, and let cool until below 110°F. touching with visible gaps in between.
3 In a small bowl, stir together yeast and 1/4 cup 8 Beat remaining egg with 1 teaspoon water.
warm water. Let sit until foamy, about 10 minutes. Gently brush tops of rolls with egg wash. Add
3 tablespoons water to the pot. Place pan on the
4 Once milk mixture is cooled, add 2 eggs, yeast
reversible rack, making sure rack is in the lower
mixture, salt, and 1 1 /2 cups flour to a mixer fitted
position. Then place rack with pan in pot.
with a dough attachment. Mix until a smooth
paste has formed. Add the remaining flour, 9 Select SEAR/SAUTÉ and set to LO. Select
1 /2 cup at a time, and stir until a smooth ball START/STOP to begin. Cook for 5 minutes,
forms. Add additional flour, 1 /2 tablespoon at then press the START/STOP button to turn off
a time, if dough appears too sticky. SEAR/SAUTÉ. Allow rolls to rise for another
15 minutes in the warm pot.
5 Remove dough from the bowl and knead by
hand on a floured surface for about 5 minutes. 10 Remove rack and pan from pot. Close crisping
lid. Preheat the unit by selecting BAKE/ROAST,
6 Wipe out the pot, then lightly grease it with
setting the temperature to 325°F, and setting the
butter. Place kneaded dough in pot. Cover
time to 5 minutes. Select START/STOP to begin.
dough with plastic wrap and let rise in a warm
place, until doubled in size, about 1 hour. 11
After 5 minutes, place rack with pan in pot. Sprinkle
rolls with coarse sea salt, then close lid. Select
BAKE/ROAST, set temperature to 325°F, and set
time to 25 minutes. Select START/STOP to begin.
12
When cooking is complete, allow the rolls to
cool, then pull apart and serve.
*The Ninja multi-purpose pan is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 63
CHEESY CHICKEN CRUNCHADILLA
INTERMEDIATE RECIPE
1 flour tortilla (12 inches) 1 Lay flour tortilla onto a clean surface. Place
1 /2 cup shredded chicken onto center of tortilla.
1 cup cooked chicken meat, shredded, divided
1 /2 package (4 ounces) prepared cheese product,
Sprinkle half of the cubed cheese evenly on top
of shredded chicken, then sprinkle with half the
cut in 1 /2 -inch cubes, divided
tomatoes and half the scallions.
1 Roma tomato, diced, divided
2 Place one tostada on top. Repeat step 1 with
2 scallions, thinly sliced, divided layers of remaining chicken, cubed cheese,
2 corn tostadas, divided tomatoes, and scallions. Top with second
tostada and shredded cheese.
/ cup shredded Mexican cheese blend
1 4
3 Gently fold flour tortilla over the layers in a

concentric pattern, about 4 folds, until the
crunchadilla is securely wrapped.
4 Using a broken piece of tostada or a torn
piece of tortilla, cover the center opening
of the crunchadilla so all contents remain
secure during cooking.
5 Gently flip crunchadilla over, seam-side down,
and coat the top with cooking spray.
6 Place crunchadilla in Cook & Crisp Basket. Select
AIR CRISP, set temperature to 360°F, and set time
7 When cooking is complete, crunchadilla is ready
to serve.
TIP If you can’t find tostadas at your grocery store, use
layers of round tortilla chips instead. (Triangular
chips could poke holes in the flour tortilla.)
64 Everyday Basics
BANANA BREAD CRISPY BRUSSELS SPROUTS
INTERMEDIATE RECIPE
WITH SRIRACHA MAYO
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 1 (2-POUND) LOAF
BEGINNER RECIPE

2 cups all-purpose flour 1 Close crisping lid. Preheat the unit by selecting
BAKE/ROAST, setting the temperature to 325°F, INGREDIENTS DIRECTIONS
1 teaspoon baking soda
and setting the time to 5 minutes. Select 1 pound Brussels sprouts, cut in half 1 Place Cook & Crisp™ Basket in pot. Close
/ teaspoon kosher salt
1 4
START/STOP to begin. 2 tablespoons extra virgin olive oil crisping lid. Preheat the unit by selecting
1 stick (1 /2 cup) butter, softened AIR CRISP, setting the temperature to 390°F,
2 Meanwhile, in a bowl, stir together flour, baking 1 teaspoon kosher salt
/ cup dark brown sugar
3 4
soda, and salt. and setting the time to 5 minutes. Select
1 2
START/STOP to begin
2 eggs, beaten 3 In a separate bowl, beat together butter and
2 tablespoons sriracha mayo, for serving 2 Meanwhile, in a bowl, toss Brussels sprouts with
3 medium ripe bananas, mashed brown sugar. Add eggs and bananas and stir
to combine. olive oil, salt, and pepper.
4 Slowly add dry mixture to wet mixture, stirring 3 After 5 minutes, add Brussels sprouts to basket.
until just combined. Close crisping lid. Select AIR CRISP, set
5 Grease the Ninja® loaf pan* (or an 8-inch baking Select START/STOP to begin.
pan) and add batter to pan.
4 After 6 minutes, open lid, then lift basket
6 Once unit has preheated, place pan on reversible and shake Brussels sprouts or toss them with
rack, making sure rack is in the lower position. silicone-tipped tongs. Lower basket back into
Close crisping lid. Select BAKE/ROAST, set pot and close lid to resume cooking.
Select START/STOP to begin. 5 Check Brussels sprouts for desired doneness; for
crispier results, add up to 3 more minutes. When
7 When cooking is complete, remove pan from pot cooking is complete, remove Brussels sprouts
and place on a cooling rack. Allow bread to cool from basket. Toss with sriracha mayo and serve.
30 minutes before serving.
TIP F
or more tender Brussels sprouts, steam with 2 cups
of water for 4 minutes before Air Crisping.
66 Everyday Basics Questions? ninjakitchen.com 67

CHILI-RUBBED CHICKEN
& CHIMICHURRI
BEGINNER RECIPE
2 teaspoons kosher salt 1 In a small mixing bowl, stir together all the
1 tablespoon ground paprika dried spices.
1 tablespoon chili powder 2 Pat chicken breasts dry. Coat with canola oil,
then season them liberally on all sides with the
1 tablespoon ground fennel
spice mixture.
1 teaspoon fresh cracked black pepper
3 Preheat unit by selecting AIR CRISP, setting the
1 teaspoon onion powder temperature to 375°F, and setting the time to
1 teaspoon garlic powder 5 minutes. Select START/STOP to begin.
1 teaspoon ground cumin 4 After 5 minutes, add chicken to Cook & Crisp™
2 uncooked bone-in, skin-on chicken breasts Basket. Close crisping lid. Select AIR CRISP, set
(3/4 –1 1 /4 pounds each) temperature to 375°F, and set time to 35 minutes.
1 tablespoon canola oil 5 While chicken is cooking, combine the chimichurri

ingredients in the bowl of a food processor and
process until finely minced, being careful not
CHIMICHURRI to over-blend.
/ cup olive oil
1 4
6 After 25 minutes, check chicken for doneness.
/ bunch fresh cilantro
1 2 Cooking is complete when internal temperature
/ bunch fresh parsley
1 2 reaches 165°F. Cook for up to 35 minutes. When
cooking is complete, allow chicken to cool for
1 shallot, peeled, cut in quarters
5 minutes, then serve with a generous amount
4 cloves garlic, peeled of chimichurri.
Zest and juice of 1 lemon
1 teaspoon kosher salt
CHOCOLATE CHIP SKILLET COOKIE
INTERMEDIATE RECIPE
1 cup + 2 tablespoons all-purpose flour 1 Close crisping lid. Preheat the unit by selecting
/ teaspoon baking soda
1 2 BAKE/ROAST, setting the temperature to 325°F,
and setting the time to 5 minutes. Select
/ teaspoon kosher salt
1 2
START/STOP to begin.
1 stick (1 /2 cup) unsalted butter, softened, 2 While unit is preheating, whisk together flour,
plus more for greasing baking soda, and salt in a mixing bowl.
6 tablespoons granulated sugar 3 In a separate mixing bowl, beat together the
6 tablespoons packed brown sugar butter, sugars, and vanilla until creamy. Add egg
/ teaspoon vanilla extract
1 2 and beat until smooth and fully incorporated.
4 Slowly add the dry ingredients to the egg
1 large egg
mixture, about 1/3 at a time. Use a rubber spatula
1 cup semi-sweet chocolate chips to scrape down the sides so all dry ingredients
1 /2 cup chopped walnuts, pecans, or almonds, get incorporated. Make sure not to over-mix, or
if desired the cookie will become dense when baked.
5 Fold the chocolate chips and nuts into the
cookie dough until they are evenly distributed.
6 Generously grease the bottom of the Ninja®
multi-purpose pan* (or an 8-inch baking pan).
Add the cookie dough to the pan, making sure
it is evenly distributed.
7 Once unit has preheated, place the pan onto the
reversible rack, making sure rack is in the lower
position. Place rack with pan in pot. Close crisping
lid. Select BAKE/ROAST, set temperature to
325°F, and set time to 23 minutes. Select
START/STOP to begin.
8 When cooking is complete, allow cookie to cool
for 5 minutes. Then serve warm with toppings
of your choice.
TIP F
or a softer, gooey center, shorten cooking time
in step 7 to 20 minutes.
70 Everyday Basics *The Ninja multi-purpose pan is sold separately on ninjaaccessories.com.

Pressure Cooking Chart TIP U
se hot water for pressure cooking to build pressure quicker.
INGREDIENT WEIGHT PREPARATION WATER ACCESSORY PRESSURE TIME RELEASE
POULTRY
2 lbs Bone in 1 cup N/A High 15 mins Quick

Chicken breasts
6 small or 4 large (about 2 lbs) Boneless 1 cup N/A High 8–10 mins Quick
Chicken breasts (frozen) 4 large (2 lbs) Boneless 1 cup N/A High 25 mins Quick
8 thighs (4 lbs) Bone in/skin on 1 cup N/A High 20 mins Quick

Chicken thighs
8 thighs (2 lbs) Boneless 1 cup N/A High 20 mins Quick
Chicken, whole 4–5 lbs Bone in/legs tied 1 cup Cook & Crisp™ Basket High 25–30 mins Quick
Turkey breast 1 breast (6–8 lbs) Bone in 1 cup N/A High 40–50 mins Quick
GROUND MEAT
Ground beef, pork, or turkey 1–2 lbs Ground (not in patties) 1 /2 cup N/A High 5 mins Quick
Ground beef, pork, or turkey (frozen) 1–2 lbs Frozen, ground (not in patties) 1 /2 cup N/A High 20–25 mins Quick
RIBS
Pork baby back 2 1 /2 –3 1 /2 lbs Cut in thirds 1 cup N/A High 20 mins Quick
ROASTS
Beef brisket 3–4 lbs Whole 1 cup N/A High 1 1 /2 hrs Quick
Boneless beef chuck-eye roast 3–4 lbs Whole 1 cup N/A High 1 1 /2 hrs Quick
Boneless pork butt 4 lbs Seasoned 1 cup N/A High 1 1 /2 hrs Quick
Pork tenderloin 2 tenderloins (1–1 1 /2 lbs each) Seasoned 1 cup N/A High 3–4 mins Quick
STEW MEAT
Boneless beef short ribs 6 ribs (3 lbs) Whole 1 cup N/A High 25 mins Quick
Boneless leg of lamb 3 lbs Cut in 1-inch pieces 1 cup N/A High 30 mins Quick
Boneless pork butt 3 lbs Cut in 1-inch pieces 1 cup N/A High 30 mins Quick
Chuck roast, for stew 2 lbs Cut in 1-inch pieces 1 cup N/A High 25 mins Quick
HARD-BOILED EGGS
Eggs† 1–12 eggs None 1 /2 cup N/A High 4 mins Quick

†Remove immediately when complete and place in ice bath.
72 Cooking Charts Questions? ninjakitchen.com 73

Pressure Cooking Chart, continued
INGREDIENT AMOUNT DIRECTIONS WATER ACCESSORY PRESSURE COOK TIME RELEASE
VEGETABLES
Beets 8 small or 4 large Rinsed well, tops & ends trimmed; cool & peel after cooking 1 /2 cup N/A High 15–20 mins Quick
Broccoli 1 head or 4 cups Cut in 1–2-inch florets, stem removed 1 /2 cup Reversible rack in lower position Low 1 min Quick
Brussels sprouts 1 lb Cut in half 1 /2 cup Reversible rack in lower position Low 1 min Quick
Butternut squash 1 /2
20 oz Peeled, cut in 1-inch pieces, seeds removed cup N/A Low 2 mins Quick
(cubed for side dish or salad)
Butternut squash (for mashed,
20 oz Peeled, cut in 1-inch pieces, seeds removed 1 /2 cup Reversible rack in lower position High 5 mins Quick
puree, or soup)
Cabbage (braised) 1 head Cut in half, core removed, sliced in 1 /2 -inch strips 1 /2 cup N/A Low 3 mins Quick
Cabbage (crisp) 1 head Cut in half, core removed, sliced in 1 /2 -inch strips 1 /2 cup Reversible rack in lower position Low 2 mins Quick
Carrots 1 lb Peeled, cut in 1 /2 -inch pieces 1 /2 cup N/A High 2–3 mins Quick
Cauliflower 1 head Cut in 1–2-inch florets, stem removed 1 /2 cup N/A Low 1 min Quick
Collard greens 2 bunches or 1 bag (16 oz) Stems removed, leaves chopped 1 /2 cup N/A Low 6 mins Quick
Green Beans 1 bag (12 oz) Whole 1 /2 cup Reversible rack in lower position Low 0 min* Quick
Kale leaves/greens 2 bunches or 1 bag (16 oz) Stems removed, leaves chopped 1 /2 cup N/A Low 3 mins Quick
Potatoes, red 1 /2
2 lbs Scrubbed, cut in 1-inch cubes cup N/A High 1–2 mins Quick
Potatoes, red
2 lbs Scrubbed, whole, large potatoes cut in half 1 /2 cup N/A High 15–20 mins Quick
(for mashed)
Potatoes, Russet or Yukon 1 /2
2 lbs Peeled, cut in 1-inch cubes cup N/A High 1–2 mins Quick
Potatoes, Russet or Yukon
2 lbs Peeled, cut in 1-inch thick slices 1 /2 cup N/A High 6 mins Quick
(for mashed)
Potatoes, sweet
1 lb Peeled, cut in 1-inch cubes 1 /2 cup N/A High 1–2 mins Quick
Potatoes, sweet
1 lb Peeled, cut in 1-inch thick slices 1 /2 cup N/A High 6 mins Quick
(for mashed)
*The time the unit takes to pressurize is long enough to cook this food.

Pressure Cooking Chart, continued TIP F
or best results, rinse rice and grains thoroughly before pressure cooking.
INGREDIENTS AMOUNT WATER PRESSURE COOK TIME RELEASE
GRAINS
Arborio rice* 1 cup 3 cups HIGH 7 mins Natural (10 mins) then Quick
Basmati rice 1 cup 1 cup HIGH 2 mins Natural (10 mins) then Quick
Brown rice, short/medium or long grain 1 cup 1 1 /4 cups HIGH 15 mins Natural (10 mins) then Quick
Coarse grits/polenta* 1 cup 3 1 /2 cups HIGH 4 mins Natural (10 mins) then Quick
Farro 1 cup 2 cups HIGH 10 mins Natural (10 mins) then Quick
Jasmine rice 1 cup 1 cup HIGH 2–3 mins Natural (10 mins) then Quick
Kamut 1 cup 2 cups HIGH 30 mins Natural (10 mins) then Quick
Millet 1 cup 2 cups HIGH 6 mins Natural (10 mins) then Quick
Pearl barley 1 cup 2 cups HIGH 22 mins Natural (10 mins) then Quick
Quinoa 1 cup 1 1 /2 cups HIGH 2 mins Natural (10 mins) then Quick
Quinoa, red 1 cup 1 1 /2 cups HIGH 2 mins Natural (10 mins) then Quick
Spelt 1 cup 2 1 /2 cups HIGH 25 mins Natural (10 mins) then Quick
Steel-cut oats* 1 cup 3 cups HIGH 11 mins Natural (10 mins) then Quick
Sushi rice 1 cup 1 1 /2 cups HIGH 3 mins Natural (10 mins) then Quick
Texmati® rice, brown** 1 cup 1 1 /4 cups HIGH 5 mins Natural (10 mins) then Quick
Texmati® rice, light brown** 1 cup 1 1 /4 cups HIGH 2 mins Natural (10 mins) then Quick
Texmati® rice, white** 1 cup 1 cup HIGH 2 mins Natural (10 mins) then Quick
Wheat berries 1 cup 3 cups HIGH 15 mins Natural (10 mins) then Quick
White rice, long grain 1 cup 1 cup HIGH 2 mins Natural (10 mins) then Quick
White rice, medium grain 1 cup 1 cup HIGH 3 mins Natural (10 mins) then Quick
Wild rice 1 cup 1 cup HIGH 22 mins Natural (10 mins) then Quick
*After releasing pressure, stir for 30 seconds to 1 minute, then let sit for 5 minutes.
**TEXMATI is a registered trademark of Riviana Foods, Inc. Use of the TEXMATI trademark
does not imply any affiliation with or endorsement by Riviana Foods, Inc.

Pressure Cooking Chart, continued
INGREDIENTS AMOUNT WATER PRESSURE COOK TIME RELEASE
LEGUMES
All beans, except lentils, should be soaked 8–24 hours before cooking.
Black beans 1 lb, soaked 8–24 hrs 6 cups LOW 5 mins Natural (10 mins) then Quick
Black-eyed peas 1 lb, soaked 8–24 hrs 6 cups LOW 5 mins Natural (10 mins) then Quick
Cannellini beans 1 lb, soaked 8–24 hrs 6 cups LOW 3 mins Natural (10 mins) then Quick
Cranberry beans 1 lb, soaked 8–24 hrs 6 cups LOW 3 mins Natural (10 mins) then Quick
Garbanzo beans (chickpeas) 1 lb, soaked 8–24 hrs 6 cups LOW 3 mins Natural (10 mins) then Quick
Great northern bean 1 lb, soaked 8–24 hrs 6 cups LOW 1 min Natural (10 mins) then Quick
Lentils (green or brown) 1 cup dry 2 cups LOW 5 mins Natural (10 mins) then Quick
Lima beans 1 lb, soaked 8–24 hrs 6 cups LOW 1 min Natural (10 mins) then Quick
Navy beans 1 lb, soaked 8–24 hrs 6 cups LOW 3 mins Natural (10 mins) then Quick
Pinto beans 1 lb, soaked 8–24 hrs 6 cups LOW 3 mins Natural (10 mins) then Quick
Red kidney beans 1 lb, soaked 8–24 hrs 6 cups LOW 3 mins Natural (10 mins) then Quick

Steam Chart for the Reversible Rack
INGREDIENT AMOUNT PREPARATION LIQUID COOK TIME
VEGETABLES
Asparagus 1 bunch Whole spears 2 cups 7–15 mins
Broccoli 1 crown or 1 bag (12 oz) florets Cut in 1–2-inch florets 2 cups 5–9 mins
Brussels sprouts 1 lb Whole, trimmed 2 cups 8–17 mins
Butternut squash 24 oz Peeled, cut in 1-inch cubes 2 cups 10–17 mins
Cabbage 1 head Cut in half, sliced in 1 /2 -inch strips, core removed 2 cups 6–12 mins
Carrots 1 lb Peeled, cut in 1-inch pieces 2 cups 7–12 mins
Cauliflower 1 head Cut in 1–2-inch florets 2 cups 5–10 mins
Corn on the cob 4 ears Whole, husks removed 2 cups 4–9 mins
Green beans 1 bag (12 oz) Whole 2 cups 6–12 mins
Kale 1 bag (16 oz) Trimmed 2 cups 7–10 mins
Potatoes 1 lb Peeled, cut in 1-inch pieces 2 cups 12–17 mins
Potatoes, sweet 1 lb Cut in 1 /2 -inch cubes 2 cups 8–14 mins
Spinach 1 bag (16 oz) Whole leaves 2 cups 3–7 mins
Sugar snap peas 1 lb Whole pods, trimmed 2 cups 5–8 mins
Summer Squash 1 lb Cut in 1-inch slices 2 cups 5–10 mins
Zucchini 1 lb Cut in 1-inch slices 2 cups 5–10 mins
EGGS
Poached eggs 4 In ramekins or silicone cups 1 cup 3–6 mins

For best results,
Air Crisp Cooking Chart for the Cook & Crisp™ Basket TIP B
efore using Air Crisp, allow the unit to preheat for 5 minutes as you would your
conventional oven. shake, toss,
or flip often.
INGREDIENT AMOUNT PREPARATION OIL TEMP COOK TIME
We recommend frequently
VEGETABLES
checking your food and
Asparagus 1 bunch Halved, stems trimmed 2 tsp 390°F 8–10 mins shaking, tossing, or flipping
it to ensure desired results.
Beets 6 small or 4 large (about 2 lbs) Whole None 390°F 45–60 mins
Use these cook times as a guide,
Bell peppers (for roasting) 4 peppers Whole None 400°F 25–30 mins adjusting to your preference.
Broccoli 1 head Cut in 1–2-inch florets 1 Tbsp 390°F 10–13 mins
Brussels sprouts 1 lb Cut in half, stem removed 1 Tbsp 390°F 15–18 mins
Butternut squash 1–1 1 /2 lbs Cut in 1–2-inch pieces 1 Tbsp 390°F 20–25 mins
Carrots 1 lb Peeled, cut in 1 /2 -inch pieces 1 Tbsp 390°F 14–16 mins
Cauliflower 1 head Cut in 1–2-inch florets 2 Tbsp 390°F 15–20 mins
Corn on the cob 4 ears, cut in half Whole ears, husks removed 1 Tbsp 390°F 12–15 mins
Green beans 1 bag (12 oz) Trimmed 1 Tbsp 390°F 7–10 mins
Kale (for chips) 6 cups, packed Torn in pieces, stems removed None 300°F 9–12 mins Shake your food
Mushrooms 8 oz Rinsed, cut in quarters 1 Tbsp 390°F 7–8 mins
OR
1 1 /2 lbs Cut in 1-inch wedges 1 Tbsp 390°F 20–25 mins
1 lb Hand-cut fries, thin 1 /2 –3 Tbsp canola 390°F 20–25 mins

Potatoes, russet
1 lb Hand-cut fries, soak 30 mins in cold water and pat dry 1 /2 –3 Tbsp canola 390°F 24–27 mins
4 whole (6–8 oz) Pierced with fork 3 times None 390°F 35–40 mins
2 lbs Cut in 1-inch chunks 1 Tbsp 390°F 15–20 mins

Potatoes, sweet
4 whole (6–8 oz) Pierced with fork 3 times None 390°F 35–40 mins
Zucchini 1 lb Cut in quarters lengthwise, then cut in 1-inch pieces 1 Tbsp 390°F 15–20 mins
POULTRY
Toss or flip with
2 breasts (3/4 –1 1 /2 lbs each) Bone in Brushed with oil 375°F 25–35 mins silicone-tipped tongs
Chicken breasts
2 breasts (1 /2 –3/4 lb each) Boneless Brushed with oil 375°F 22–25 mins
Remove food immediately after
4 thighs (6–10 oz each) Bone in Brushed with oil 390°F 22–28 mins cook time is complete and your
Chicken thighs desired level of doneness is
4 thighs (4–8 oz each) Boneless Brushed with oil 390°F 18–22 mins achieved. We recommend using
Chicken wings 2 lbs Drumettes & flats 1 Tbsp 390°F 24–28 mins an instant-read thermometer
to monitor the internal
Chicken, whole 1 chicken (3–5 lbs) Trussed Brushed with oil 375°F 55–75 mins temperature of proteins.
Chicken drumsticks 2 lbs None 1 Tbsp 390°F 20–22 mins

For best results,
Air Crisp Cooking Chart for the Cook & Crisp™ Basket, continued TIP B
efore using Air Crisp, allow the unit to preheat for 5 minutes as you would your
conventional oven. shake, toss,
or flip often.
INGREDIENT AMOUNT PREPARATION OIL TEMP COOK TIME We recommend frequently
checking your food and
BEEF
shaking, tossing, or flipping
Burgers 4 quarter-pound patties, 80% lean 1-inch thick None 375°F 10–12 mins it to ensure desired results.
Steaks 2 steaks (8 oz each) Whole None 390°F 10–20 mins Use these cook times as a guide,
adjusting to your preference.
PORK & LAMB
Bacon 1 strip to 1 (16oz) package Lay strips evenly over edge of basket None 330°F 13–16 mins (no preheat)
2 thick-cut, bone-in chops (10–12 ounces each) Bone in Brushed with oil 375°F 15–17 mins
Pork chops
4 boneless chops (6-8 ounces each) Boneless Brushed with oil 375°F 15–18 mins
Pork tenderloins 2 tenderloins (1–1 1 /2 lbs each) Whole Brushed with oil 375°F 25–35 mins
Sausages 4 sausages Whole None 390°F 8–10 mins
FISH & SEAFOOD
Crab cakes 2 cakes (6–8 oz each) None Brushed with oil 350°F 8–12 mins
Shake your food
Lobster tails 4 tails (3–4 oz each) Whole None 375°F 7–10 mins
Salmon fillets 2 fillets (4 oz each) None Brushed with oil 390°F 10–13 mins
OR
Shrimp 16 jumbo Raw, whole, peeled, tails on 1 Tbsp 390°F 7–10 mins
FROZEN FOODS
Chicken nuggets 1 box (12 oz) None None 390°F 11–13 mins
Fish fillets 1 box (6 fillets) None None 390°F 13–15 mins
Fish sticks 1 box (14.8 oz) None None 390°F 9–11 mins
1 lb None None 360°F 18–22 mins

French fries
2 lbs None None 360°F 28–32 mins
Toss or flip with
Mozzarella sticks 1 box (11 oz) None None 375°F 6–9 mins
silicone-tipped tongs
Pot stickers 1 bag (10 count) None Toss with 1 tsp canola oil 390°F 11–14 mins
Remove food immediately after
Pizza Rolls 1 bag (20 oz, 40 count) None None 390°F 12–15 mins cook time is complete and your
Popcorn shrimp 1 box (16 oz) None None 390°F 8–10 mins desired level of doneness is
achieved. We recommend using
Tater Tots 1 lb None None 360°F 19–21 mins an instant-read thermometer
to monitor the internal
temperature of proteins.

Dehydrate Chart for the Cook & Crisp™ Basket TIP M
ost fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate; meats take between 5 and 7 hours
(at 150°F). The longer you dehydrate your ingredients, the crispier they will be.
with the Cook & Crisp Layered Insert*
or Dehydrating Rack**
INGREDIENTS PREPARATION TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apple Chips Core removed, cut in 1 /8 -inch slices, rinsed in lemon water, patted dry 135°F 7–8 hrs
Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hrs
Bananas Peeled, cut in 3 /8 -inch slices 135°F 8–10 hrs
Beet Chips Peeled, cut in 1 /8 -inch slices 135°F 7–8 hrs
Eggplant Peeled, cut in 1 /4 -inch slices, blanch 135°F 6–8 hrs
Fresh Herbs Rinsed, patted dry, stems removed 135°F 4–6 hrs
Ginger Root Cut in 3/8 -inch slices 135°F 6 hrs
Mangoes Peeled, cut in 3 /8 -inch slices, pit removed 135°F 6–8 hrs
Mushrooms Cleaned with soft brush (do not wash) 135°F 6–8 hrs
Pineapple Peeled, cored, cut in 3/8 –1 /2 -inch slices 135°F 6–8 hrs
Strawberries Cut in half or in 1 /2 -inch slices 135°F 6–8 hrs
Tomatoes Cut in 3/8 -inch slices or grated; steam if planning to rehydrate 135°F 6–8 hrs
JERKY – MEAT, POULTRY, FISH
Beef Jerky Cut in 1 /4 -inch slices, marinated overnight (refer to Beef Jerky recipe page 60) 150°F 5–7 hrs
Chicken Jerky Cut in 1 /4 -inch slices, marinated overnight (refer to Beef Jerky recipe page 60) 150°F 5–7 hrs
Turkey Jerky Cut in 1 /4 -inch slices, marinated overnight (refer to Beef Jerky recipe page 60) 150°F 5–7 hrs
Salmon Jerky Cut in 1 /4 -inch slices, marinated overnight (refer to Beef Jerky recipe page 60) 165°F 5–8 hrs
*If the Ninja Cook & Crisp Layered Insert is not included with your unit, it can be purchased on ninjaaccessories.com.
**The Ninja dehydrating rack is sold separately on ninjaaccessories.com.

TenderCrisp™ Chart
PROTEIN AMOUNT ACCESSORY WATER PRESSURE COOK PRESSURE RELEASE CRISPING LID
Natural release pressure

Whole chicken 1 chicken (4–5 lbs) Cook & Crisp™ Basket 1 /2 cup High for 22 mins 5 minutes. Quick release Air Crisp at 400°F for 8–18 mins
and carefully remove lid.
St. Louis ribs 1 rack, cut in quarters Cook & Crisp Basket 1 /2 cup High for 19 mins Air Crisp at 400°F for 10–15 mins
Frozen chicken breasts 2 frozen breasts (6–8 oz each) Reversible rack in higher position 1 /2 cup High for 10 mins Broil for 10 mins
2 frozen New York strip steaks (10 oz each) Reversible rack in higher position 1 /2 cup High for 1 min Broil for 11–15 mins or
until desired doneness
Quick release pressure.

2 frozen New York strip steaks (12 oz each) Reversible rack in higher position 1 /2 cup High for 2 mins Broil for 13–16 mins or
Frozen New York strip steaks
Carefully remove lid.
2 frozen New York strip steaks (16 oz each) Reversible rack in higher position 1 /2 cup High for 3 mins Broil for 13–16 mins or
Pat protein dry with paper towel
and brush with oil or sauce.
Frozen chicken wings 1 lb frozen chicken wings Cook & Crisp Basket 1 /2 cup High for 5 mins Air Crisp at 390°F for 15–20 mins
Bone-in skin-on chicken thighs 4 bone-in skin-on chicken thighs (6–8 oz) Cook & Crisp Basket 1 /2 cup High for 2 mins Air Crisp at 400°F for 10 mins
Frozen pork chops 4 boneless pork chops (6–8 oz) Reversible rack in higher position 1 /2 cup High for 2 mins Air Crisp at 400°F for 10–15 mins
Frozen jumbo shrimp 16 raw, peeled and de-veined Reversible rack in higher position 1 /2 cup High for 0 mins Air Crisp at 400°F for 5 mins

OP300WSeries_IG_50Recipe_MP_180823
NINJA is a registered trademark of SharkNinja Operating LLC.
COOK & CRISP, FOODI, TENDERCRISP, and THE PRESSURE COOKER THAT CRISPS are trademarks of SharkNinja Operating LLC.

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What are the different cooking methods of the Ninja Foodi?

What are the different cooking methods of the Ninja Foodi?

What is TenderCrisp technology?

What is TenderCrisp technology?

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.

Pressure, meet Crisp

The Art of TenderCrisp™ 4

Pressure Lid Crisping Lid

PRESSURE COOK STEAM AIR CRISP BAKE/ROAST

SLOW COOK SEAR/SAUTÉ BROIL DEHYDRATE

Start with pressure cooking. Finish with the crisping method

PREP: 10 MINUTES | TOTAL COOK TIME: 30–41 MINUTES | MAKES: 4 SERVINGS

Sticky St. Louis Ribs

PREP: 10 MINUTES | TOTAL COOK TIME: 41 MINUTES | MAKES: 4 SERVINGS

1 cup barbecue sauce

8 TenderCrisp 101 Questions? ninjakitchen.com 9

Panko-Crusted Cod with Quinoa

PREP: 10 MINUTES | TOTAL COOK TIME: 23 MINUTES | MAKES: 4–6 SERVINGS

10 TenderCrisp 101 Questions? ninjakitchen.com 11

Baked Macaroni & Cheese

PREP: 10 MINUTES | TOTAL COOK TIME: 24 MINUTES | MAKES: 6–8 SERVINGS

Teriyaki Chicken, Broccoli & Rice

PREP: 10 MINUTES | TOTAL COOK TIME: 32 MINUTES | MAKES: 2 SERVINGS

2 teaspoons kosher salt, divided 1 tablespoon extra virgin olive oil

Feeling adventurous? Simply choose an ingredient from each column

Adobo spice rub Crisping Lid

16 Choose Your Own TenderCrisp Adventure Questions? ninjakitchen.com 17

PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS

TenderCrisp ™ 6 After 7 minutes, open lid, then lift basket and

INGREDIENTS INGREDIENTS DIRECTIONS

20 TenderCrisp Frozen to Crispy Questions? ninjakitchen.com 21

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 8 SERVINGS

TenderCrisp ™ Sour cream

Want to TenderCrisp your way?

PREP: 15 MINUTES | COOK: 15–21 MINUTES | MAKES: 4 SERVINGS

24 TenderCrisp™ Apps & Entrees Questions? ninjakitchen.com 25

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

26 TenderCrisp™ Apps & Entrees Questions? ninjakitchen.com 27

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

PREP: 10 MINUTES | COOK: 14 MINUTES | MAKES: 4 SERVINGS

3 Select PRESSURE and set to HIGH. Set time to

TenderCrisp ™ 2 teaspoons poultry spice 1 teaspoon salt. Set aside.

PREP: 10 MINUTES | COOK: 9–13 MINUTES | MAKES: 2–4 SERVINGS

32 TenderCrisp™ 360 Meals

INGREDIENTS DIRECTIONS INGREDIENTS

34 TenderCrisp™ 360 Meals Questions? ninjakitchen.com 35

PREP: 10 MINUTES | COOK: 14 MINUTES | MAKES: 4 SERVINGS

PREP: 15 MINUTES | COOK: 1 HOUR | MAKES: 4–6 SERVINGS

(about 3 pounds), trimmed of excess fat 2 tablespoons brown sugar

38 TenderCrisp™ 360 Meals

40 TenderCrisp™ 360 Meals Questions? ninjakitchen.com 41

PREP: 15 MINUTES | COOK: 22–25 MINUTES | MAKES: 6–8 SERVINGS

TIP If you prefer slightly sweeter BBQ, add 1 to

44 TenderCrisp™ One-Pot Wonders Questions? ninjakitchen.com 45

PREP: 15 MINUTES | COOK: 43 MINUTES | MAKES: 4 SERVINGS

TIP If you don’t have a crusty French baguette, use

46 TenderCrisp™ One-Pot Wonders Questions? ninjakitchen.com 47

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

48 TenderCrisp™ One-Pot Wonders

TenderCrisp ™ 6 After 7 minutes, open lid, then lift basket and

3 Select PRESSURE and set to HIGH. Set time to

TIP If you prefer slightly sweeter BBQ, add 1 to

TIP If you don’t have a crusty French baguette, use

3 Gently fold flour tortilla over the layers in a

1 tablespoon canola oil 5 While chicken is cooking, combine the chimichurri