Ninja FD401 Recipes
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
50 mouthwatering
recipes and charts for
unlimited possibilities
Table of Contents
Pressure Lid 2
Crisping Lid 3
Deluxe Reversible Rack 4
The Art of TenderCrisp™ 6
Pressure, meet Crisp
TenderCrisp 101 8
Choose Your Own TenderCrisp Adventure 14
TenderCrisp Frozen to Crispy 16
TenderCrisp Apps & Entrees 20
TenderCrisp 360 Meals 30
TenderCrisp One-Pot Wonders 42
Everyday Basics 56
Cooking Charts 74
You are about to experience the Ninja® Foodi™ Deluxe way of
cooking. TenderCrisp™ Technology allows you to harness the
speed of pressure cooking to quickly cook ingredients, then
the revolutionary crisping lid gives your meals a crispy, golden
finish that other pressure cookers can only dream of.
Pressure Lid
With this lid on, the Foodi™ Deluxe is the ultimate
pressure cooker. Transform the toughest ingredients
into tender, juicy, and flavorful meals in an instant.
Crisping Lid
Start or finish recipes by dropping this top to unleash
super-hot, rapid-moving air around your food to crisp
and caramelize to golden-brown perfection.
Pressure Lid
Crisping Lid
PRESSURE COOK STEAM
Pressurized steam infuses moisture into
ingredients and quickly cooks them from
the inside out.
SLOW COOK/YOGURT SEAR/SAUTÉ
Cook low and slow to create your favorite
chilis and stews. Create homemade yogurt
with no artificial ingredients or sweeteners.
Steam infuses moisture, seals in flavor,
and maintains the texture of your food.
Five stovetop temperature settings allow
you to build flavor by searing, sautéing,
simmering, and more.
AIR CRISP BAKE/ROAST
Want that crispy, golden, texture without
all the fat and oil? Air Crisping is for you.
BROIL DEHYDRATE
Finish o your meals by sealing in flavor
and giving them just the right amount
of caramelization or crispiness.
Don’t waste time waiting for your oven
to preheat. Make your favorite casseroles
and roasted veggies in way less time.
Remove moisture from your favorite
fruits, veggies, and meats to create
delicious homemade chips and jerky.
Meet our most versatile Ninja® Foodi™ accessory,
*Versus original reversible rack sold with OP300 Series Ninja Foodi Pressure Cookers.
†May take 5–15 minutes depending on recipe.
the Deluxe Reversible Rack
How to make bigger, better 360 meals
How to cook up to 2X the protein
1. 2.
Place half
your protein on
the lower layer.
Double up on dehydrate
Place ingredients on the top and bottom layers to double the amount
of your favorite jerky, dried fruit, or veggies.
*
†
After 5+ minutes,
place the rest of
your protein on the
top Deluxe Layer.
Cook more of your favorite proteins, grains, and veggies at the same time
to create flavorful, multi-textured meals in one pot.
Crisp protein
on the top
Deluxe Layer.
Roast vegetables
Place rice and
grains beneath
the rack.
on the lower layer.
Your partner in party planning
Keep all your guests happy at your next party. Make 2 layers of chips to serve
with a rich and creamy dip that’s cooking at the bottom of the pot.
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.
You can start with ingredients that are frozen or fresh.
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™
Frozen to Crispy
TenderCrisp
360 Meals
TenderCrisp
Apps & Entrees
TenderCrisp
One-Pot Wonders
TenderCrisp™ 101
Herb-Roasted Chicken
BEGINNER RECIPE
APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE COOK: 40 MINUTES | PRESSURE RELEASE: 1 MINUTE | AIR CRISP: 15 MINUTES
PREP: 10 MINUTES | TOTAL COOK TIME: 66 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS
1 whole fresh (not frozen)
uncooked chicken (6–7 pounds)
Juice of 2 lemons
1
(
/4 cup lemon juice)
1
/4 cup hot water
1
/4 cup honey
2 tablespoons plus 2 teaspoons
kosher salt, divided
1 tablespoon whole black
peppercorns
5 sprigs fresh thyme
5 cloves garlic, peeled, smashed
1 tablespoon canola oil
2 teaspoons ground black pepper
DIRECTIONS
Remove packet of
giblets, if included in
cavity of the chicken.
Rinse chicken and tie
legs together with
cooking twine.
TIP Use cooking spray in place of oil to evenly coat large cuts of protein in the Cook & Crisp Basket.
TenderCrisp 101
In a small bowl, mix
together lemon juice,
hot water, honey, and
2 tablespoons salt.
Pour mixture into
the pot. Place whole
peppercorns, thyme,
and garlic in the pot.
Place chicken in the
Cook & Crisp™ Basket
and place basket in pot.
Assemble pressure
lid, making sure the
pressure release valve
is in the SEAL position.
Select PRESSURE and
set to high (HI). Set
time to 40 minutes.
Select START/STOP
to begin.
When pressure cooking
is complete, quick
release the pressure
by moving the pressure
release valve to the
VENT position. Carefully
remove lid when unit
has finished releasing
pressure.
*The Ninja roast lifters are sold separately on ninjaaccessories.com.
Brush chicken with
canola oil or spray with
cooking spray. Season
with salt and pepper.
Close crisping lid.
Select AIR CRISP,
set temperature to
400°F, and set time
to 15 minutes. Select
STAR T/STOP to begin.
Cook until desired level
of crispness is reached.
Cooking is complete
when internal
temperature reaches
165°F. Remove chicken
from basket using the
Ninja® roast lifters* (or
2 large serving forks).
Let rest 10 minutes
before serving.
Questions? ninjakitchen.com
9 8
TenderCrisp™ 101
Baked Macaroni & Cheese
BEGINNER RECIPE
APPROX. PRESSURE BUILD: 15 MINUTES | PRESSURE COOK: 0 MINUTES | PRESSURE RELEASE: 14 MINUTES
PREP: 10 MINUTES | TOTAL COOK TIME: 38 MINUTES | MAKES: 6–8 SERVINGS
QUICK RELEASE: 2 MINUTES | AIR CRISP: 7 MINUTES
INGREDIENTS
2 tablespoons baking soda
1 cup lemon juice
8 cups water
1 / boxes (24 ounces) dry elbow pasta
2 cups heavy cream
2 bags (32 ounces) shredded cheese
3 tablespoons kosher salt
1 / tablespoon ground black pepper
1 / tablespoon onion powder
1 / tablespoon garlic powder
1 / teaspoon mustard powder
2 cups panko crumbs
1 stick (/ cup) butter, melted
DIRECTIONS
Place baking soda and
lemon juice in the pot.
Stir until dissolved and
bubbling has stopped.
Add water and dry pasta,
stirring to incorporate.
10 11
TenderCrisp 101
Assemble pressure
lid, making sure the
pressure release valve
is in the SEAL position.
Select PRESSURE and
set to low (LO). Set
time to 0 minutes
(the time the unit
takes to pressurize is
long enough to cook
the pasta). Select
START/STOP to begin.
When pressure cooking
is complete, allow
pressure to natural
release for 14 minutes.
After 14 minutes, quick
release remaining
pressure by moving the
pressure release valve
to the VENT position.
Carefully remove lid
when unit has finished
releasing pressure.
Add remaining
ingredients, except
bread crumbs and
butter, to the pot.
Stir well to melt
cheese and ensure
all ingredients are
combined.
In a bowl, stir together
bread crumbs and
melted butter. Cover
pasta evenly with bread
crumb mixture.
Close the crisping lid.
Select AIR CRISP, set
temperature to 360°F,
and set the time to
7 minutes. Select
START/STOP to begin.
TIP To make this mac & cheese more kid friendly,
remove onion powder, garlic powder, and mustard
powder, and serve the kids before adding the bread
crumb topping.
When cooking is
complete, serve
immediately.
Questions? ninjakitchen.com
TenderCrisp™ 101
Crispy Chicken Thighs with Carrots & Rice Pilaf
BEGINNER RECIPE
PREP: 15 MINUTES | TOTAL COOK TIME: 50 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 16 MINUTES | PRESSURE COOK: 4 MINUTES | PRESSURE RELEASE: QUICK | BROIL: 20–30 MINUTES
2 box (6 ounces) rice pilaf
2 / cups water
2 tablespoon butter
8 uncooked bone-in, skin-on, chicken thighs,
4–6 ounces each
2 tablespoons honey, warmed
/ teaspoon smoked paprika
DR
DELUXE RECIPE (Uses Deluxe Reversible Rack)
INGREDIENTS
/ teaspoon ground cumin
2 teaspoons kosher salt, divided
6 carrots, peeled, cut in quarters
lengthwise
2 tablespoon extra virgin olive oil
4 teaspoons poultry spice
DIRECTIONS
Place rice pilaf, water,
and butter in pot; stir
to incorporate.
12 13
TenderCrisp 101
Place the Deluxe
Reversible Rack (in
lower steam position,
without Deluxe Layer
installed) in the pot.
Place 4 chicken thighs
on it. Then install
the Deluxe Layer on
the rack and place
remaining chicken
thighs on it.
Assemble pressure
lid, making sure the
pressure release valve
is in the SEAL position.
Select PRESSURE and
set to HIGH. Set time
to 4 minutes. Select
START/STOP to begin.
While chicken and
rice are cooking, stir
together warm honey,
smoked paprika, cumin,
and 1 teaspoon salt.
Set aside.
When pressure cooking
is complete, quick release
the pressure by moving
the pressure release valve
to the VENT position.
Carefully remove lid
when unit has finished
releasing pressure.
Remove rack with chicken
from pot. Remove chicken
from rack and brush with
olive oil, then season
with poultry spice.
Place the Deluxe
Reversible Rack (in
lower steam position,
without Deluxe Layer
installed) back in the
pot. Place carrots on
the rack. Brush them
with seasoned honey.
Close crisping lid, elect
Broil, and set time
to 15 minutes. Press
START/STOP to begin.
Once cooking is
complete, install the
Deluxe Layer on the rack
and place all the chicken
on it. Close crisping
lid, select BROIL, and
set time to 15 minutes.
Select STOP/START
to begin. If less crisping
is desired, check after
10 minutes and remove
when preferred crisping
level is achieved.
When cooking is
complete, serve chicken
with carrots and rice.
Questions? ninjakitchen.com
Barbecue
Ter iyaki
Sweet & sour
Blackening seasoning
Adobo spice rub
Your favorite spice blend
Choose Your Own
TenderCrisp
Feeling adventurous? Simply choose an ingredient from each column
to customize and create your very own TenderCrisp meals.
™
Adventure
TIP If you want to keep meat drippings from falling o the Deluxe Reversible Rack
and onto your starches and grains below, place a layer of aluminum foil under
the meat to keep everything tidy and clean.
Pick a Grain or Starch
and place with li quid in pot
3 cups white rice
with 3 cups stock
3 cups quinoa
with 3 cups stock
1
1
/2 lbs russet potatoes,
cubed, with 1 cup water
1
2
/2 cups pearled couscous
1
/2 cups stock
with 2
Pick a Protein
and place on
Deluxe Reversible Rack
8 fresh boneless
chicken breasts (6 oz each)
Use rack in lower
steam position, without
Deluxe Layer installed
6 fresh Italian sausages
Use rack in lower
steam position, without
Deluxe Layer installed
8 fresh bone-in,
skin-on, chicken thighs
(4–6 oz each)
Use rack with
Deluxe Layer installed
1 lb frozen shrimp
(about 32 shrimp)
Use rack with
Deluxe Layer installed
Add the Rack
Pressure Cook Pressure
Release
QUICK RELEASE
HIGH FOR 5 MINS
PRESSURE;
CAR E FUL LY
REMOVE LID
Pressure Lid
oil and season to taste, then place on
lower or Deluxe top l ayer depending
on roasting or crisping desired
2 medium zucchini,
cut in 3-in x
cut in 3-in x
1 head cauliflower,
cut in small florets
1
/2-in sticks
6 carrots,
1
/2-inch sticks
Finishing touch
brush your protei n with sauce
or rub of your choice
Barbecue
Ter iyaki
Sweet & sour
Blackening seasoning
Adobo spice rub
Your favorite spice blend
BroilPick a vegetable,
DROP THE CRISPING LID
AND BROIL FOR
10–15 MINUTES
BASED ON LEVEL
OF CRISPING DESIRED
Crisping Lid
NOTE: The Ninja® Foodi™ Deluxe Cooker has an 8-qt. capacity. If you are using the 6.5-qt. Foodi model, however, most of the recipes
in this book will still work. Some recipes may require a bit less cook time or fewer shakes of the Cook & Crisp™ Basket. For best results,
check progress throughout cooking. As a good rule of thumb, you can scale down Pressure recipes like soups, stews, and chilis by 50%
when using the 6. 5-qt. unit. And for recipes that call for the basket, the one included with the 6.5-qt model fits 50% fewer ingredients.
14 Choose Your Own TenderCrisp Adventure
Questions? ninjakitchen.com
15
MISO-GLAZED SALMON & BOK CHOY
INTERMEDIATE RECIPE
PREP: 10 MINUTES | COOK: 7–9 MINUTES | MAKES: 8 SERVINGS
APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK
™
TenderCrisp
Frozen to Crispy
Procrastinators rejoice. With a Ninja® Foodi™ Deluxe on your
counter, frozen is the new fresh. Pressure cook frozen meats to
quickly defrost and tenderize them at the same time. Then use
the crisping lid to crisp your meal the way you want.
INGREDIENTS
2 cups jasmine rice, rinsed
2 cups water, divided
8 frozen skinless salmon fillets
(4 ounces, 1-inch thick each)
2 teaspoons kosher salt
1
/4 cup red miso paste
1
/2 stick (1/4 cup) butter, softened
4 heads baby bok choy, stems on, rinsed, cut in half
1
/2 cup mirin
2 teaspoons sesame oil
Sesame seeds, for garnish
DIRECTIONS
1 Place rice and 1 1/2 cups water in the pot. Stir
to combine. Place the Deluxe Reversible Rack
(in higher broil position, without Deluxe Layer
installed), in the pot over the rice.
2 Season salmon with salt, then place on rack.
3 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to
2 minutes. Select START/STOP to begin.
4 While salmon and rice are cooking, stir together
miso and butter to form a paste. Toss bok choy
with mirin and sesame oil.
5 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 Remove rack with salmon from pot. Stir remaining
1
/2 cup water into rice. Place rack with salmon
back in pot.
7 Gently pat salmon dry with paper towel, then
spread miso butter evenly on top of the fillets.
Add bok choy to the rack.
8 Close crisping lid. Select BROIL and set time to
7 minutes. Select START/STOP to begin, checking
for doneness after 5 minutes.
9 When cooking is complete, remove salmon from
rack and serve with bok choy and rice. Garnish
with sesame seeds, if desired.
Questions? ninjakitchen.com
17
BUFFALO CHICKEN WINGS
BEGINNER RECIPE
PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
INGREDIENTS
1
/2 cup water
3 pounds frozen chicken wings,
drums and flats separated
3 tablespoons canola oil
3 tablespoons Buffalo sauce
3 teaspoons kosher salt
DIRECTIONS
1 Pour water into pot. Place wings in the
Cook & Crisp™ Basket and place basket in pot.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set HIGH. Set time to 5 minutes.
Select START/STOP to begin.
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
15 minutes. Select START/STOP to begin.
6 After 7 minutes, open lid, then lift basket and
shake wings or toss them with silicone-tipped
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.
8 When cooking is complete, transfer wings to
the bowl with Buffalo sauce and toss to coat.
TIP Want 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
CARNITAS TACOS
INTERMEDIATE RECIPE
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 1 2 TACO S
APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE RELEASE: QUICK
™
TenderCrisp
Apps & Entrees
Pressure + crisp = unlimited flavor combinations.
Make everything from party favorites like nachos and wings
to tender, chewy BBQ-style ribs and authentic street tacos.
INGREDIENTS
3 pounds uncooked boneless pork shoulder,
cut in 1-inch cubes
9 cloves garlic, peeled, crushed
Juice and zest of 1 orange
2 teaspoons dried oregano (or 20 leaves fresh)
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons chili powder
1
/2 large onion, peeled
3
/4 cup chicken stock or vegetable stock
3 tablespoons agave nectar
2 tablespoons fresh cilantro or parsley, chopped
18 (6-inch) corn or flour tortillas, for serving
TOPPINGS
Avocado, sliced
Red onion, thinly sliced
Hot sauce
Sour cream
Lime wedges
DIRECTIONS
1 Place pork, garlic, orange juice and zest,
oregano, salt, pepper, and chili powder in pot.
Stir to combine.
2 Place onion and stock in pot.
3 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to
20 minutes. Select START/STOP to begin.
4 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
5 Using silicone-tipped tongs, remove onion from
pot and shred pork. Then, select SEAR/SAUTÉ
and set to MD:HI. Allow pork to simmer for
10 minutes, or until the liquid in pot is reduced,
stirring occasionally.
6 Once liquid is reduced, stir agave nectar into the
shredded pork. Close crisping lid. Select BROIL
and set time to 8 minutes. Select START/STOP
to begin.
7 When cooking is complete, stir in cilantro or
parsley and add salt if needed. Place carnitas into
tortillas and assemble with your favorite toppings.
Want to TenderCrisp your way?
Jump to page 88 for the TenderCrisp chart.
TIP Save remaining spice blend and use it for roasting
vegetables or seasoning fish.
Questions? ninjakitchen.com
21
STUFFED PEPPERS
BEGINNER RECIPE
PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
TEX-MEX MEATLOAF
INTERMEDIATE RECIPE
PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
INGREDIENTS
1 tablespoon garlic powder
1 teaspoon black pepper
1 tablespoon ground cinnamon
1
/2 teaspoon ground cloves
1
1
/2 tablespoons kosher salt, divided
3 tablespoons paprika
1
1
/2 teaspoons ground cumin
1 pound uncooked ground beef
1 small onion, peeled, finely chopped
1 cup brown rice
1 cup chicken stock
1
/4 cup dry white wine
4 large bell peppers, seeds and stems removed,
tops chopped
1 cup whole cashews, chopped
1
/2 cup fresh parsley, chopped
DIRECTIONS
1 In a small mixing bowl, stir together the garlic
powder, black pepper, cinnamon, cloves,
1 1/2 teaspoons salt, paprika, and cumin; set aside.
2 Add beef, onion, rice, stock, wine, and
2 tablespoons spice mix to the pot, breaking
meat apart.
3 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to
15 minutes. Select START/STOP to begin.
4 When pressure cooking is complete, naturally
release the pressure for 10 minutes, then quick
release any remaining pressure by moving the
pressure release valve to the VENT position.
Carefully remove lid when unit has finished
releasing pressure.
5 Stir meat mixture, then add chopped pepper tops,
cashews, fresh parsley, and remaining salt. Using
a rubber or wooden spoon, stuff mixture into the
4 bell peppers.
6 Place stuffed peppers in the pot. Close crisping lid.
Select BAKE/ROAST, set temperature to 360°F,
and set time to 15 minutes. Select START/STOP
to begin.
7 When cooking is complete, serve immediately.
INGREDIENTS
1 pound uncooked ground beef
1 egg
1 bell pepper, diced
1
/2 jalapeño pepper, seeds removed, minced
1 small onion, peeled, diced
3 corn tortillas, roughly chopped
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon cayenne pepper
2 teaspoons kosher salt
1
/4 cup fresh cilantro leaves
1
/4 cup barbecue sauce, divided
1 cup water
1 cup corn chips, crushed
DIRECTIONS
1 Stir together beef, egg, bell pepper, jalapeño
pepper, onion, tortillas, spices, cilantro, and
2 tablespoons barbecue sauce in a large
mixing bowl.
2 Place meat mixture in the Ninja® loaf pan*
(or an 8 1/2-inch loaf pan) and cover tightly
with aluminum foil.
3 Pour water into pot. Remove top tier of the 2-tier
cooking rack and place on counter with the
remaining rack in the low position. Place the loaf
pan on the rack. Place the rack with pan in pot.
4 Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time
to 15 minutes. Select START/STOP to begin.
5 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 Carefully remove foil from loaf pan and
close crisping lid. Select BAKE/ROAST,
set temperature to 360°F, and set time to
15 minutes. Select START/STOP to begin.
7 While the meatloaf is cooking, stir together the
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
from pot and allow to cool for 10 minutes
before serving.
Questions? ninjakitchen.comTenderCrisp™ Apps & Entrees22
23
POTATO WE DGES
BEGINNER RECIPE
PREP: 15 MINUTES | COOK: 15–21 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
INGREDIENTS
1
/2 cup water
4 Idaho potatoes, cut in 2-inch wedges
2 tablespoons extra virgin olive oil, divided
1 tablespoon fresh oregano leaves, minced
4 cloves garlic, peeled, minced
Juice of 1 lemon
2 teaspoons kosher salt
1 teaspoon ground black pepper
DIRECTIONS
1 Pour water into the pot. Place potatoes in- the
Cook & Crisp™ Basket and place basket in pot.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to LOW. Set time to
3 minutes. Select START/STOP to begin.
3 While potatoes are cooking, stir together
1 tablespoon olive oil with oregano, garlic, lemon
juice, salt, and pepper in a small bowl. Set aside.
4 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
5 Pour remaining olive oil over the potatoes in the
basket, shaking to coat evenly.
6 Close the crisping lid. Select AIR CRISP, set
temperature to 400°F, and set time to 18 minutes.
Select START/STOP to begin. Check potatoes
after 12 minutes. Continue cooking for up to
18 minutes for desired crispiness.
7 When cooking is complete, remove potatoes from
basket. Toss with oregano dressing and serve.
TIP For crispier results, add another teaspoon of oil
in step 5, and when Air Crisping, shake the basket
or toss potatoes with silicone-tipped tongs every
6 minutes.
Questions? ninjakitchen.com
25
UPSIDE-DOWN LOADED
WHOLE ROASTED
CHICKEN NACHOS
ADVANCED RECIPE
PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 8 SERVINGS
APPROX. PRESSURE BUILD: 12 MINUTES | PRESSURE RELEASE: QUICK
INGREDIENTS
6 frozen boneless skinless chicken breasts
(8–12 ounces each)
2 jars (16 ounces) red salsa
1 can (14 ounces) refried beans
1 tablespoon kosher salt
1
/4 cup taco seasoning
1
/4 bag (4 ounces) tortilla chips, divided
1
1
/2 bags (12 ounces) Mexican cheese blend, divided
TOPPINGS
Guacamole
Sour cream
Fresh scallions, sliced
DIRECTIONS
1 Place frozen chicken and salsa in the pot.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to
20 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
4 Using silicone-tipped utensils, shred the chicken
in the pot. Add the refried beans, salt, and taco
seasoning and stir well to incorporate.
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
tortilla chips topped with the remaining cheese.
6 Close crisping lid. Select AIR CRISP, set
temperature to 360°F, and set time to 5 minutes.
Select START/STOP to begin. For crispier results,
add additional time.
7 When cooking is complete, garnish nachos with
guacamole, sour cream, and scallions and serve.
SICILIAN CAULIFLOWER
INTERMEDIATE RECIPE
PREP: 10 MINUTES | COOK: 13 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK
INGREDIENTS
1
/2 cup water
1 medium head cauliflower, leaves removed
1
/4 cup olive oil
4 cloves garlic, peeled, minced
2 tablespoons capers, rinsed, minced
1 teaspoon crushed red pepper
1
/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped, for garnish
DIRECTIONS
1 Place water and Cook & Crisp™ Basket in pot.
2 With a knife, cut an X into the head of cauliflower,
slicing about halfway down. Place cauliflower
in the basket.
3 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to LOW. Set time to
3 minutes. Select START/STOP to begin.
4 In a small bowl, stir together olive oil, garlic,
capers, and crushed red pepper.
5 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 Spread the oil mixture evenly over the
cauliflower, placing some of it into the center
of the cauliflower. Sprinkle Parmesan cheese
evenly over the cauliflower.
7 Close crisping lid. Select AIR CRISP, set
temperature to 390°F, and set time to
10 minutes. Select START/STOP to begin.
8 When cooking is complete, carefully transfer
cauliflower to a serving platter using a large
spatula. Garnish with fresh parsley.
Questions? ninjakitchen.com26 TenderCrisp™ Apps & Entrees
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