Ninja Foodi TenderCrisp OP305CO Quick Start Manual
Cooking Cheat Sheet
Fresh Boneless
Chicken Breasts
6 small or 4 large (2 lbs)
1 cup water
HIGH for 8–10 mins
Quick release
Fresh Broccoli
1 head, cut in florets
Reversible Rack in steam position
2 cups water
5–9 mins
Fresh Pork
Shoulder
4 lbs
1 cup water
HIGH for 1 hour 30 mins
Quick release
Fresh Corn
on the Cob
4 ears, whole, husks removed
Reversible Rack in steam position
2 cups water
4–9 mins
Long-Grain
White Rice*
1 cup
1 cup water
HIGH for 2 mins
Natural release
*Rinse rice for best results. *Rinse rice for best results.
Brown Rice*
1 cup
1 ¼ cups water
HIGH for 15 mins
Natural release
Russet Potatoes
(for mashing)
2 lbs, peeled, cut
in 1-inch thick slices
½ cup water
HIGH for 6 mins
Quick release
Fresh Asparagus Fresh Green Beans Fresh Carrots
1 bunch, whole spears
Reversible Rack in steam position
2 cups water
7–15 mins
Reversible Rack in steam position
1 bag (12 oz)
2 cups water
6–12 mins
1 lb, peeled, cut in 1-inch pieces
Reversible Rack in steam position
2 cups water
7–12 mins
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
Get to know your
Welcome to the Foodi family. Follow this guide to create delicious TenderCrisp™ meals in no time.
Here’s what’s in the box
P
Pressure Lid
C
Crisping Lid
Foodi
CP
Removable Cooking Pot
Must always be inserted
when Foodi is in use.
CP
Cook & Crisp™ Basket
with Detachable Diffuser
Use in the cooking pot for best air crisping
results, and with TenderCrisp recipes like
whole roasted chicken.
45+ Recipe
Inspiration
Guide
STEA M
(Lower)
OR
BROI L
(Higher)
CP
Reversible Rack
Use in the cooking pot for steaming
veggies or flip over to broil prote ins.
Cooking
Cheat
Sheet
CP CP
Roasting
Rack Insert
Use in Cook & Crisp
Basket to crisp up taco
shells, roast a rack of
ribs, or evenly toast
garlic bread.
Instruction
Booklet
Crisper Pan
Perforated with holes
for improved airflow,
this pan is great for
crisping and reheating
pizzas, quesadillas,
and vegetables.
Frozen Breaded
Chicken Cutlets
1 box (1 lb)
Cook & Crisp™ Basket
390°F for 20 mins
Flip halfway through
Fresh Whole
Roast Chicken
1 whole chicken (5 lbs)
Cook & Crisp Basket
½ cup water
Pressure HIGH for 22 mins
Natural release 5 minutes,
then quick release
Pat dry and brush with oil/sauce
Air Crisp 400°F for 8–18 mins
©2019 S hark Ninja O perating LLC .
Frozen Chicken
Nuggets
1 box (12 oz)
Cook & Crisp Basket
390°F for 12 mins
Shake halfway through
Frozen Fries Fresh Burgers
1 lb
Cook & Crisp Basket
360°F for 19 mins
Shake halfway through
TenderCrisp
Fresh St. Louis Ribs Head of Cauliflower
1 rack, cut in quarters
Cook & Crisp Basket
½ cup water
Pressure HIGH for 19 mins
Quick release
Pat dry and brush with oil/sauce
Air Crisp 400°F for 10–15 mins
1 medium head, leaves removed
Cook & Crisp Basket
½ cup water
Pressure LOW for 3 mins
Pat dry and brush with oil/seasoning
Quick release
Air Crisp 390°F for 10 mins
4 ground beef patties,
80% lean (¼ lb each)
Cook & Crisp Basket
375°F for 8–10 mins
Flip halfway through
Frozen
Chicken Wings
2 lbs frozen
Cook & Crisp Basket
½ cup water
Pressure HIGH for 5 mins
Quick release
Pat dry and brush with oil/sauce
Air Crisp 390°F for 15–20 mins
Shake halfway through
Fresh
Brussels Sprouts
1 lb, cut in half
1 tbsp oil
Cook & Crisp Basket
390°F for 15–18 mins
Shake halfway through
Frozen New York
Strip Steaks
2 frozen NY strip steaks (12 oz each)
Reversible Rack in broil position
½ cup water
Pressure HIGH for 2 mins
Quick release
Pat dry and brush with oil/sauce
Broil for 13–16 mins
OP305CO_QSG_MP_Mv3
Why are there 2 lids?
We’re glad you asked. The two-lid
design allows you to pressure cook
and crisp in the same pot.
Use both lids to unlock a world
of delicious, TenderCrisp meals.
First time pressure cooking?
1. Add 3 cups water
to cooking pot.
2. Lock Pressure Lid. 4. Push PRESSURE ,
Go to ninjakitchen.com for how-to-videos
3. Turn valve
to SEAL.
Pressure Lid Crisping Lid “Look Ma, No Lid”
Pressure Cook
Steam
Slow Cook
Sear/Sauté
Air Crisp
Bake/Roast
Broil
Dehydrate
Sear/Sauté
Try this water test to practice with pressure.
select high (HI), set
time to 2 minutes, and
press START/STOP.
5. Moving lights and
some steam release indicate
pressure is building. When
pressurized, countdown
will begin.
6. When your
Foodi beeps, turn
valve to VENT
for quick release.
Now, let’s get cooking
FUNCTION
Using your Foodi’s functions
ACCESSORY
REQUIRED
LID TEMP/PRESSURE TIME
BUILDING
PRESSURE/TEMP
KEY TIPS =
PRESSURE
RELEASE
TenderCrisp™ 101 : Herb-Roasted Chicken
Use both lids to create a TenderCrisp take on this classic recipe.
Reversi ble Rack
in lower position
Lock Pre ssure Lid and
turn val ve to SEAL
Lock Pre ssure Lid and
turn val ve to VENT
Lock Pre ssure Lid and
turn val ve to VENT
No lid necessary.
If using Pressure Lid,
turn val ve to VENT
Adjust pressu re from
LO to HI as needed
No temp
adjus tment
available
Adjust temp from
LO to HI as needed
Adjust temp from
LO to HI as needed
HH:MM
Set time, in minutes, and
press START/STOP
HH:MM
Set time, in minutes, and
press START/STOP
HH:MM
Set time, in minutes, and
press S TART/STOP. When
compl ete, unit will switch to
Keep Warm a nd coun t up.
No time a djustment
available. Press
START/STOP
Wait for un it to
build pressure
Wait for un it to come
up to temp. When
complete, unit will
switch to Keep Warm
and count up.
Turn valve to VENT
for quick relea se. When
complete, unit will
switch to Keep Warm
and count up.
PREP: 10 MINUTES | TOTAL COOK TIME: 30–41 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 22 MINUTES
PRESSURE RELEASE: 5 MINUTES | AIR CRISP: 8–18 MINUTES
INGREDIENTS
1 whole fresh (not frozen) uncooked
1
(4
/2–5 pounds)
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
FUNCTION LID TEMP TIME
ACCESSORY
REQUIRED
Cook & Cr isp™
Basket
Reversi ble Rack
in high er position
Cook & Cr isp
Basket
Crisping Lid down
Crisping Lid down
Crisping Lid down
Crisping Lid down
Adjust temp from
300° F to 400 °F as needed
Adjust temp from
250° F to 400 °F as ne eded
No temp
adjus tment
available
Adjust temp from
105° F to 195° F as needed
HH:MM
Set time, in minutes, and
press START/STOP
HH:MM
Set time, in minutes, and
press START/STOP
HH:MM
Set time, in minutes, and
press START/STOP
HH:MM
Set time, in minutes, and
press START/STOP
SNEAK A PEE K SHAKE/TOSS
Lift th e lid while
cooking to chec k
on food . Unit will
automatically pause.
Lift th e lid while
cooking to chec k
on food . Unit will
automatically pause.
Lift th e lid while
cooking to chec k
on food . Unit will
automatically pause.
Shake basket or
toss with silicone
tipped-tongs for
even brown ing.
Remove packet of giblets, if
included in cavity of the chicken.
Rinse chicken and tie legs
together with cooking twine.
When pressure cooking is
complete, allow pressure to
natural release for 5 minutes.
After 5 minutes, quick release
the pressure by moving the
pressure release valve to
the VENT position. Carefully
remove lid when unit has
finished releasing pressure.
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.
Brush chicken with canola
oil or spray with cooking spray.
Season with salt and pepper.
Place chicken into the
Cook & Crisp™ Basket
and place basket in pot.
Close crisping lid. Select
AIR CRISP, set temperature
to 400°F, and set time to
8 minutes. Select START/STOP
to begin. Cook until desired level
of crispness is reached, adding
up to 5–10 additional minutes.
*The Ninja roas t lifters are sold separately on ninjaaccessories.com.
Assemble pressure lid, making
sure the pressure release valve
is in the SEAL position. Select
PRESSURE and set to high
(HI). Set time to 22 minutes.
Select START/STOP to begin.
Let chicken rest for 5–10
minutes. Cooking is complete
when internal temperature
reaches 165°F. Remove
chicken from basket using the
Ninja® roast lifters* (or 2 large
serving forks).
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