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Page 1

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

The deluxe pressure cooke

that crisps

50 mouthwatering

recipes and charts for

unlimited possibilities

Page 2

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.

Page 3

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.

Page 4

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.

Page 5

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

Page 6

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

(

/4 cup lemon juice)

/4 cup hot water

/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

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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 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

Page 8

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

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 (HI). 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, select 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

Page 9

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

/2 lbs russet potatoes,

cubed, with 1 cup water

/2 cups pearled couscous

/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

1 head cauliﬂower, cut in small ﬂorets

/2-in sticks

6 carrots,

/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

Page 10

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

/4 cup red miso paste

/2 stick (1/4 cup) butter, softened

4 heads baby bok choy, stems on, rinsed, cut in half

/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

/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

Page 11

BUFFALO CHICKEN WINGS

BEGINNER RECIPE

PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 6–8 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

/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

Page 12

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

/2 large onion, peeled

/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

Page 13

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

/2 teaspoon ground cloves

/2 tablespoons kosher salt, divided

3 tablespoons paprika

/2 teaspoons ground cumin 1 pound uncooked ground beef 1 small onion, peeled, finely chopped 1 cup brown rice 1 cup chicken stock

/4 cup dry white wine

4 large bell peppers, seeds and stems removed, tops chopped

1 cup whole cashews, chopped

/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

/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

/4 cup fresh cilantro leaves

/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

Page 14

POTATO WE DGES

BEGINNER RECIPE

PREP: 15 MINUTES | COOK: 15–21 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

/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 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

Page 15

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

/4 cup taco seasoning

/4 bag (4 ounces) tortilla chips, divided

/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

/2 cup water

1 medium head cauliflower, leaves removed

/4 cup olive oil 4 cloves garlic, peeled, minced 2 tablespoons capers, rinsed, minced 1 teaspoon crushed red pepper

/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

Page 16

SWEET POTATO TOTS

INTERMEDIATE RECIPE

PREP: 20 MINUTES | CHILL: 1 HOUR | COOK: 23 MINUTES | MAKES: ABOUT 28 TOTS (5–6 SERVINGS) APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE RELEASE: QUICK

MEATBALL PARMESAN SUB

INTERMEDIATE RECIPE

PREP: 15 MINUTES | CHILL: 30 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK

DELUXE RECIPE (Uses Deluxe Reversible Rack)

INGREDIENTS

3 sweet potatoes (about 1 3/4 pounds), peeled, cut in 1-inch cubes

4 sprigs fresh thyme

/4 teaspoon ground garam masala or cinnamon

/2 tablespoons kosher salt, divided

/2 cups water

DIRECTIONS

1 Place sweet potatoes, thyme, garam masala or

cinnamon, 1 teaspoon kosher salt, and water 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 8 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 Strain sweet potatoes in a colander. Rinse pot and

wipe dry, then place the Cook & Crisp™ Basket in the pot.

5 Transfer potatoes to a mixing bowl and mash well.

Add 2 tablespoons cornstarch and stir until smooth.

6 In a separate bowl, stir together remaining salt,

remaining cornstarch, bread crumbs, cumin, chili powder, and pepper.

TIP These make a great poutine. After you make a batch,

sprinkle with cheese curds or mozzarella, and pop back in the Foodi® for a few minutes on Air Crisp. Then either drizzle with some gravy or a fresh herb vinaigrette.

/2 cup cornstarch, divided 4 cups panko bread crumbs 2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon coarsely ground black pepper Cooking spray

7 Spray a large baking sheet with cooking spray.

Form sweet potato mixture into 1-inch long cylindrical tots. Roll each tot in bread crumb mixture, coating evenly. Place tots on baking sheet and place in freezer for 1 hour to set.

8 Close crisping lid. Preheat unit by selecting AIR

CRISP, setting the temperature to 400°F, and setting the time to 5 minutes. Select START/STOP to begin.

9 Once unit has preheated, spray the Cook & Crisp

Basket with cooking spray. Place tots in basket in a single layer. Spray tots with cooking spray.

10 Select AIR CRISP, set temperature to 400°F, and

set time to 15 minutes. Select START/STOP to begin.

11 After 10 minutes, check for doneness. Cooking is

complete when tots are golden brown and crispy.

12 Repeat steps 9 through 11 with remaining tots. 13 When cooking is complete, tots are ready to serve.

INGREDIENTS MEATBALLS

/2 pound uncooked ground beef (80/20 blend) 1 cup shredded Parmesan cheese, divided 2 pieces white bread, cut in cubes 2 tablespoons whole milk 1 egg 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoons kosher salt 1 teaspoon ground black pepper 4 hoagie rolls, for serving

SAUCE

1 tablespoon vegetable oil 2 small onions, peeled, diced 2 tablespoons minced garlic 2 tablespoons tomato paste

/2 cup red wine vinegar

/2 cup water 2 cans (14.5 ounces each) diced tomatoes

TIP Serve meatballs on spaghetti or zucchini noodles

if you don’t want sandwiches.

DIRECTIONS

1 In a large mixing bowl, combine the beef, 1/2 cup

Parmesan, and white bread. Add milk, egg, oregano, basil, garlic powder, onion powder, salt, and black pepper. Mix until combined.

2 Using a 1-inch scoop or a spoon, scoop mixture

into 20 meatballs and place on baking sheet. Refrigerate for 30 minutes.

3 Place all sauce ingredients into the pot and stir

with a spatula or wooden spoon.

4 Assemble pressure lid, making sure pressure

release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 10 minutes. Select START/STOP to begin.

5 When pressure cooking is complete, quick release

pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

6 Stir sauce. Select SEAR/SAUTÉ and set to

HI. Let sauce simmer for about 5 minutes, stirring frequently.

7 Spray the Deluxe Reversible Rack with cooking

spray, then place it the pot (in lower steam position, without Deluxe Layer installed). Then place half the meatballs on the rack. Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes. Select START/STOP to begin.

8 After 7 minutes, install the Deluxe Layer on the

rack, and place remaining meatballs on it. Close lid to resume cooking.

9 When cooking is complete, remove meatballs

from rack and place in the sauce. Divide meatballs and sauce between hoagie rolls. Top each with Parmesan cheese before serving.

Questions? ninjakitchen.com28 TenderCrisp™ Apps & Entrees

Page 17

™

TenderCrisp

360 Meals

Take full advantage of the Foodi’s cooking capabilities

to create wholesome, delicious home-cooked meals.

We’re talking grains on the bottom, and your favorite protein

and veggies roasting above them on the reversible rack.

Browse our collection of recipes to serve a complete,

ﬂavorful, multi-textured meal in no time.

Feeling adventurous?

Go to page 16 to choose your own TenderCrisp adventure.

HONEY TERIYAKI CHICKEN BREAST WITH BROCCOLI & MASHED SWEET POTATOES

INTERMEDIATE RECIPE

PREP: 20 MINUTES | COOK: 20–25 MINUTES | MAKES: 6–8 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

4–5 medium sweet potatoes, peeled, cut in 1-inch cubes

/4 cup water

/4 cup unsweetened coconut milk

8 uncooked boneless, skinless chicken breasts (6–8 ounces each)

2 tablespoons kosher salt, divided 1 teaspoon ground white pepper, divided

/4 cup teriyaki glaze

DIRECTIONS

1 Place potatoes, water, and coconut milk in the

pot. Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot over the potatoes.

2 Season chicken with salt and pepper and place

on the 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 5 minutes. Select START/STOP to begin.

4 Meanwhile, whisk together teriyaki glaze and

honey in a small bowl.

5 In a separate small bowl, whisk together soy

sauce, oil, vinegar and sesame seeds. Toss broccoli in the mixture and set aside.

6 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.

DELUXE RECIPE (Uses Deluxe Reversible Rack)

/2 cup honey

/4 cup soy sauce 2 tablespoons sesame oil (or olive oil) 2 teaspoons rice vinegar (or apple cider vinegar) 1 tablespoon toasted sesame seeds 1 head broccoli, cut in 1-inch florets

/4 cup unsalted butter 1 tablespoon ground ginger

7 Remove chicken from rack and remove rack from pot.

Mash potatoes with 1 tablespoon salt, pepper, butter, and ginger, using a mashing utensil that won’t scratch the nonstick surface of the pot.

8 Place rack back in pot in the lower steam position,

and place broccoli on rack. Install the Deluxe Layer on the rack, then place chicken on it. Brush top of chicken liberally with half the teriyaki sauce mixture.

9 Close crisping lid. Select BROIL and set time

to 15 minutes. Select START/STOP to begin.

10 After 10 minutes, flip chicken and brush with

remaining teriyaki sauce mixture. Close lid to resume cooking.

11 After 5 more minutes, check chicken to see if your

desired level of doneness is achieved. If not, cook up to 5 more minutes, checking frequently.

12 When cooking is complete, remove rack with chicken

and allow to rest for 5 minutes before serving with broccoli and mashed sweet potatoes.

/2 teaspoon

Questions? ninjakitchen.com

Page 18

STEAK, MASHED POTATOES & ASPARAGUS

BEGINNER RECIPE

PREP: 10 MINUTES | COOK: 9–13 MINUTES | MAKES: 2–4 SERVINGS APPROX. PRESSURE BUILD: 9 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

5 Russet potatoes, peeled, cut in /-inch pieces / cup water / stick (/ cup) butter, divided / cup heavy cream 1 cup shredded cheddar cheese 1 tablespoon plus 2 teaspoons kosher salt, divided

DIRECTIONS

1 Place potatoes and water in the pot. 2 Place the Deluxe Reversible Rack (in higher broil

position, without Deluxe Layer installed) in the pot over the potatoes. Season steaks with 1 tablespoon salt and 1 teaspoon pepper, then place them on the 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 1 minute. Select START/STOP to begin.

4 While the unit is pressure cooking, toss the

asparagus with olive oil, 1 teaspoon salt, and 1 teaspoon black 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.

3 teaspoons ground black pepper, divided 2 frozen New York strip steaks

(12 ounces, 1 / inches thick each) 1 bunch asparagus, trimmed 1 tablespoon olive oil

6 Remove rack with steaks from pot and pat

steaks dry. Mash potatoes with butter, cream, cheese, 1 teaspoon salt, and 1 teaspoon pepper, using a mashing utensil that won’t scratch the nonstick surface of the pot.

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.

TIP Want to use fresh steaks instead of frozen?

Don’t pressure cook them. Just add them to the rack over the mashed potatoes as instructed in step 7. Broil the fresh steaks until internal temperature is at least 130°F. Flip them over halfway through broiling.

TenderCrisp™ 360 Meals32

Page 19

SHORT RIBS & ROOT VEGETABLES

INTERMEDIATE RECIPE

PREP: 15 MINUTES | COOK: 1 HOUR | MAKES: 4–6 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

6 uncooked bone-in beef short ribs (about 3 pounds), trimmed of excess fat and silver skin

2 teaspoons kosher salt, divided 2 teaspoons black pepper, divided 2 tablespoons olive oil, divided 1 onion, peeled, chopped / cup Marsala wine / cup beef broth

DIRECTIONS

1 Season short ribs on all sides with 1 teaspoon salt

and 1 teaspoon pepper. Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Heat 1 tablespoon oil in the pot for 3 minutes.

2 After 3 minutes, add short ribs to pot and cook

until browned on all sides, about 10 minutes.

3 Add onion, wine, broth, brown sugar, garlic,

1 tablespoon thyme, / teaspoon salt, and / teaspoon pepper to 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 40 minutes. Select START/STOP to begin.

5 Toss carrots, parsnips, and pearl onions with

remaining oil, thyme, salt, and pepper.

6 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.

2 tablespoons brown sugar 3 cloves garlic, peeled, minced 2 tablespoons fresh thyme, minced, divided 3 carrots, peeled, cut in 1-inch pieces 3 parsnips, peeled, cut in 1-inch pieces 1 cup pearl onions / cup fresh parsley, minced

7 Place the Deluxe Reversible Rack (in higher broil

position, without Deluxe Layer installed) in the pot over the ribs. Place vegetable mixture on rack.

8 Close crisping lid. Select BAKE/ROAST,

set temperature to 350°F, and set time to 15 minutes. Select START/STOP to begin.

9 Once vegetables are tender and roasted, transfer

them and the ribs to a serving tray and tent loosely with aluminum foil to keep warm.

10 Select SEAR/SAUTÉ and set to HIGH. Bring

liquid in pot to simmer for 5 minutes. Transfer to bowl and let sit for 2 minutes, then spoon off top layer of fat. Stir in parsley.

11 When cooking is complete, serve sauce with

vegetables and ribs.

TIP If you want to ensure that vegetables do not fall

through rack during cooking, cover reversible rack with tin foil in step 7 before adding vegetables.

Questions? ninjakitchen.com

Page 20

DIRTY RICE WITH

ITALIAN SAUSAGE WITH ROASTED

CHICKEN & SHRIMP

INTERMEDIATE RECIPE

PREP: 20 MINUTES | COOK: 30 MINUTES | MAKES: 4–6 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

3 tablespoons olive oil, divided 3 cloves garlic, peeled, minced 1 white onion, peeled, diced 3 celery stalks, diced 3 tablespoons kosher salt, divided 6 ounces smoked andouille sausage

(approx. 2 sausages), quartered then diced 1 tablespoon dry oregano

DIRECTIONS

1 Select SEAR/SAUTÉ and set to MD:HI. Select

START/STOP to begin. Allow to preheat for 5 minutes.

2 After 5 minutes, add 2 tablespoons olive oil,

garlic, onion, celery, and 1 tablespoon salt to the pot. Cook for 2 minutes, stirring occasionally.

3 Add the sausage, oregano, and 2 tablespoons

Cajun seasoning. Cook for 2 minutes, stirring occasionally.

4 Add the rice, stirring gently to toast it for about

1 minute.

5 Select START/STOP to turn off SEAR/SAUTÉ.

Add chicken stock, tomato paste, and crushed tomatoes. Stir to incorporate well.

6 Season the chicken thighs with 1 tablespoon

kosher salt and 1 tablespoon Cajun seasoning. Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot over the rice mixture. Place chicken on the rack.

36 TenderCrisp™ 360 Meals

DELUXE RECIPE (Uses Deluxe Reversible Rack)

/4 cup Cajun seasoning blend, divided

/2 cup long-grain rice 2 cups chicken stock 2 tablespoons tomato paste 1 can (15 ounces) crushed tomatoes 4 uncooked bone-in, skin-on chicken thighs 2 bell peppers, thinly sliced

/2 pound frozen shrimp (about 16 shrimp)

7 Assemble pressure lid, making sure the pressure

release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.

8 Meanwhile, in a large bowl, toss together bell

peppers and frozen shrimp with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning.

9 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.

10 Use tongs to remove the chicken from the

rack, then place the peppers and shrimp on the rack. Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 20 minutes.

11 After 10 minutes, mix the shrimp and peppers. Install

the Deluxe Layer on the rack, then place chicken on it. Close lid to resume cooking.

12 When cooking is complete, remove the rack and

fluff the rice. Serve immediately.

CARROTS, PEPPERS & ONIONS

INTERMEDIATE RECIPE

PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

2 boxes rice pilaf, seasoning packets included 2 / cups water 3 tablespoon unsalted butter 2 tablespoons olive oil 1 tablespoon honey 2 teaspoons dry oregano

DIRECTIONS

1 Place rice pilaf, pilaf seasoning, water, and butter

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 4 minutes. Select START/STOP to begin.

3 Meanwhile, mix together the olive oil, honey,

oregano, salt, and black pepper in a bowl. Toss the onion, bell peppers, and carrots in the mixture.

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 Stir the rice, then place the Deluxe Reversible

Rack (in lower steam position, without Deluxe Layer installed) in the pot over the rice mixture. Place vegetables on rack.

DELUXE RECIPE (Uses Deluxe Reversible Rack)

1 tablespoon kosher salt, divided 2 teaspoons ground black pepper 1 white onion, peeled, thinly sliced 2 bell peppers, thinly sliced 3 carrots, peeled, julienned 6 uncooked mild Italian sausages

6 Close crisping lid. Select AIR CRISP, set

temperature to 375°F, and set time to 10 minutes. Press START/STOP to begin.

7 When cooking is complete, stir the vegetables.

Then install the Deluxe Layer on the rack over the vegetables. Place sausages on the Deluxe Layer. Close lid. Select AIR CRISP, set temperature to 390°F, and set time to 15 minutes. Select START/STOP to begin.

8 After 7 minutes, flip the sausages, then close

lid to resume cooking.

9 When cooking is complete, serve immediately.

Questions? ninjakitchen.com

Page 21

PANKO-CRUSTED COD WITH QUINOA

BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 25–27 MINUTES | MAKES: 4–6 SERVINGS APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 2 MINUTES | PRESSURE RELEASE: 1 MIN UTE

INGREDIENTS

1 1/2 cups white quinoa 3 teaspoons kosher salt, divided

/2 cups water

1 cup panko bread crumbs

/2 stick (1/4 cup) butter, melted

/4 cup fresh parsley, minced Zest and juice of 2 lemons 4 fresh, uncooked cod fillets (5–6 ounces each) 1 bunch asparagus, stems trimmed 1 teaspoon extra virgin olive oil

DIRECTIONS

1 Place the quinoa, 1 teaspoon salt, and water

in the pot.

2 Assemble pressure lid, making sure the pressure

release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 2 minutes. Select START/STOP to begin.

3 While quinoa is cooking, in a bowl, stir together

the bread crumbs with butter, parsley, lemon zest and juice, and 1 teaspoon salt. Press panko mixture evenly onto the top of each cod fillet.

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 Toss the asparagus with olive oil and 1 teaspoon

salt. Lay asparagus evenly on top of quinoa.

6 Place the Deluxe Reversible Rack (in higher broil

position, without Deluxe Layer installed) in the pot over the quinoa and asparagus.

7 Close crisping lid. Select BAKE/ROAST,

set temperature to 350°F, and set time to 14 minutes. Select START/STOP to begin.

8 Cooking is complete when internal temperature

of fillets reaches 145°F. Cook for up to an additional 2 minutes if necessary, then serve cod fillets with quinoa and asparagus.

ASIAN-STYLE SPARE RIBS WITH FRIED RICE

INTERMEDIATE RECIPE

PREP: 15 MINUTES | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS APPROX. PRESSURE BUILD: 15 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

2 tablespoons paprika 1 tablespoon onion powder 2 teaspoons Chinese five spice powder 1 teaspoon chili powder 1 teaspoon sugar 1 teaspoon kosher salt

/4 cup water

/2 cup soy sauce, divided

1 rack uncooked pork spare ribs, cut in individual bones (12 pieces)

2 cups long grain rice

/4 cups vegetable broth

2 carrots, peeled, thinly sliced

/2 cup frozen peas 1 small red bell pepper, diced 1 rib celery, thinly sliced 1 small onion, peeled, diced

DELUXE RECIPE (Uses Deluxe Reversible Rack)

DIRECTIONS

1 In a large bowl, stir together spices, sugar,

salt, water, and 1/4 cup soy sauce. Whisk until combined. Add ribs and toss to combine, making sure ribs are coated evenly.

2 Place rice, broth, carrots, peas, red pepper, celery,

onion, and 1/4 cup soy sauce into the pot.

3 Place Deluxe Reversible Rack (in lower steam

position, without Deluxe Layer installed) in the pot over rice mixture. Place 6 ribs on the rack. Then assemble the Deluxe Layer on the rack and place the other 6 ribs on it.

4 Assemble pressure lid, making sure 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 Close crisping lid. Select AIR CRISP, set temperature

to 400°F, and set time to 5 minutes.

7 After 5 minutes, remove rack with ribs from

the pot.

8 When cooking is complete, serve ribs with

rice immediately.

Questions? ninjakitchen.com38 TenderCrisp™ 360 Meals

Page 22

CHICKEN THIGH PAD THAI

ADVANCED RECIPE

PREP: 20 MINUTES | MARINATE: 10 MINUTES | COOK: 20 MINUTES | MAKES: 6–8 SERVINGS APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

1 tablespoon vegetable oil 1 teaspoon fish sauce 1 tablespoon rice wine vinegar 1 tablespoon fresh lime juice 2 teaspoons kosher salt 1 teaspoon sugar

/4 cup coconut milk 1 can (4 ounces) Thai red curry paste 1 tablespoon minced garlic 8 uncooked bone-in, skin-on chicken thighs

(6 to 8 ounces each) 4 cloves garlic, peeled, sliced 1 small red bell pepper, thinly sliced 1 small red onion, peeled, thinly sliced 2 carrots, peeled, thinly sliced

/2 package (7 ounces) stir-fry rice noodles 1 cup roasted salted peanuts 2 cups water 1 cup bean sprouts 2 tablespoons fresh mint leaves, chopped 2 tablespoons fresh cilantro leaves, chopped

DELUXE RECIPE (Uses Deluxe Reversible Rack)

DIRECTIONS

1 In a bowl, stir together vegetable oil, fish sauce,

rice wine vinegar, lime juice, salt, sugar, coconut milk, curry paste, and minced garlic. Whisk until combined.

2 Add thighs to marinade and toss to coat.

Let marinate for 10 minutes.

3 Place sliced garlic, red pepper, red onion,

and carrots in the pot. Place rice noodles and peanuts on top. Pour water into pot.

4 Place Deluxe Reversible Rack (in higher broil

position, without Deluxe Layer installed) in the pot over the rice noodle mixture. Place half the chicken on the rack. Then install the Deluxe Layer and place the remainder of the chicken on it. Pour any extra marinade into the pot.

5 Assemble pressure lid, making sure the pressure

release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.

6 When pressure cooking is complete, quick

release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

7 Close crisping lid. Select AIR CRISP, set

temperature to 400°F, and set time to 10 minutes. Select START/STOP to begin.

8 When cooking is complete, add bean sprouts,

mint, and cilantro; stir to combine. Serve immediately with chicken thighs.

PORK CHOPS WITH BRAISED SWISS CHARD & ROASTED POTATOES

INTERMEDIATE RECIPE

PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

2 bunches green Swiss chard, stems removed, finely chopped

4 cloves garlic, peeled, thinly sliced 4 pieces bacon, thinly sliced 2 teaspoons crushed red pepper 1 cup chicken stock 1 cup white wine vinegar 1 large potato, peeled, sliced in 1 tablespoon oil 2 teaspoons kosher salt 1 teaspoon pepper 6 uncooked boneless pork chops (6 ounces each)

/4 cup scallions, sliced, for garnish

DELUXE RECIPE (Uses Deluxe Reversible Rack)

DIRECTIONS

1 Place the Swiss chard, garlic, bacon, crushed

red pepper, stock, and vinegar into the pot; stir to combine.

2 Assemble pressure lid, making sure the pressure

release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.

3 In a large bowl, toss potatoes with oil, salt, and

/4-inch thick rounds

pepper. Set aside.

4 When pressure cooking is complete, quick release

pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

5 Place the Deluxe Reversible Rack (in lower steam

position, without Deluxe Layer installed) in the pot over the Swiss chard mixture. Place pork chops on the rack. Install the Deluxe Layer on the rack and place potatoes on it in a single layer.

6 Close crisping lid. Select AIR CRISP, set

temperature to 400°F, and set time to 20 minutes. Select START/STOP to begin.

7 When cooking is complete, serve pork over

potatoes and Swiss chard. Garnish with scallions.

Questions? ninjakitchen.com40 TenderCrisp™ 360 Meals

Page 23

PHILLY CHEESESTEAK CASSEROLE

BEGINNER RECIPE

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

™

TenderCrisp

One-Pot Wonders

Elevate your favorite casseroles, stews, chilis, and desserts

with a crispy or bubbly layer of your favorite topping.

INGREDIENTS

2 tablespoons canola oil 2 large onions, peeled, thinly sliced 2 green bell peppers, thinly sliced 1 1/2 tablespoon kosher salt 1 package (8 ounces) button mushrooms,

thinly sliced 2 1/2 pounds uncooked shaved steak or

chuck roast, thinly sliced 1 tablespoon garlic powder 1 tablespoon onion powder

/2 teaspoon ground black pepper 2 teaspoons Worcestershire sauce 3 sub rolls, cut in 1-inch cubes 10 slices American or provolone cheese

DIRECTIONS

1 Select SEAR/SAUTÉ and set to MD:HI. Select

START/STOP to begin. Allow to preheat for 5 minutes.

2 After 5 minutes, place oil, onion, and pepper in

the pot. Cook until vegetables are soft, about 5 minutes. Season with salt. Add mushrooms and cook for another 5 minutes, until mushrooms are soft and have released most of their liquid.

3 Add shaved steak, garlic powder, onion powder,

black pepper, and Worcestershire sauce. Cook for 5 minutes, or until steak is cooked through.

4 Fold in the cubed sub rolls, allowing them to

soak up the juices from the steak. Evenly lay the cheese slices on top of mixture.

5 Close crisping lid. Select BAKE/ROAST,

set temperature to 375°F, and set time to 10 minutes. Select START/STOP to begin. Check frequently to avoid burning the cheese.

6 When cooking is complete, serve immediately.

Questions? ninjakitchen.com

Page 24

PULLED PORK WITH CRISPY BISCUITS

BEGINNER RECIPE

PREP: 10 MINUTES | COOK: 53–55 MINUTES | MAKES: 6–8 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

3 1/2 pounds uncooked boneless pork shoulder, fat trimmed, cut in 2-inch cubes

/4 cup barbecue seasoning 2 tablespoons garlic powder 1 tablespoon kosher salt

/2 cups apple cider vinegar 1 can (6 ounces) tomato paste 1 tube (16.3 ounces) refrigerated biscuit dough

DIRECTIONS

1 Place pork, spices, and vinegar 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 35 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 Select SEAR/SAUTÉ and set to MD:HI. Select

START/STOP to begin.

5 Add tomato paste and stir to incorporate. Allow

pork to simmer for 10 minutes, or until the liquid has reduced by half. Stir occasionally, using a wooden spoon or silicone tongs to shred the pork.

6 Tear each uncooked biscuit so that it is in two

halves, like a hamburger bun. Place biscuit halves evenly across the surface of the pork.

7 Close crisping lid. Select BAKE/ROAST, set

temperature to 350°F, and set time to 10 minutes. Select START/STOP to begin. Check after 8 minutes, cooking for an additional 2 minutes if biscuits need more browning.

8 When cooking is complete, serve immediately.

CREAMY TOMATO SOUP WITH GRILLED CHEESE CROUTONS

BEGINNER RECIPE

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 6–8 SERVINGS APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

2 tablespoons canola oil 2 white onions, peeled, diced 8 cloves garlic, peeled, minced 1 can (14 ounces) crushed tomatoes 1 can (28 ounces) tomato puree 2 cups heavy cream

/2 cup water 1 tablespoon kosher salt 2 tablespoons Worcestershire sauce

/2 teaspoon crushed red pepper

/2 crusty French baguette, sliced in 16 rounds

/2 cup shredded mozzarella cheese

/2 cup shredded Parmesan cheese

DIRECTIONS

1 Select SEAR/SAUTÉ and set to MD:HI. Select

START/STOP to begin. Allow to preheat for 5 minutes.

2 Add canola oil, onions, and garlic to pot. Cook,

stirring occasionally, for 5 minutes.

3 Add crushed tomatoes, tomato puree, heavy

cream, water, 1 tablespoon salt, Worcestershire sauce, and crushed red pepper to pot. Continue cooking for another 5 minutes.

4 Assemble pressure lid, making sure the pressure

release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 10 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. Allow the soup to stop boiling before proceeding to the next step.

6 Lay bread slices evenly across the top of the

soup. Top bread slices liberally with both mozzarella and Parmesan cheeses.

7 Close crisping lid. Select BROIL and set time

to 5 minutes. Select START/STOP to begin.

8 When cooking is complete, serve immediately.

TIP Air Crisp any leftover biscuit dough at 360°F for

8–10 minutes.

44 TenderCrisp™ One-Pot Wonders

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

lightly toasted sliced bread instead.

Questions? ninjakitchen.com

Page 25

FRENCH ONION SOUP AU GRATIN

INTERMEDIATE RECIPE

PREP: 15 MINUTES | COOK: 43 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK

QUESO FUNDIDO

INTERMEDIATE RECIPE

PREP: 15 MINUTES | COOK: 15 MINUTES | MAKES: 4–6 SERVINGS APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK

DELUXE RECIPE (Uses Deluxe Reversible Rack)

INGREDIENTS

/2 stick (1/4 cup) butter 4 large white onions, peeled, cut in 2 tablespoons tomato paste 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 2 boxes (32 ounces) beef stock 2 teaspoons kosher salt 2 teaspoons ground black pepper 6–8 cups crusty French bread, cut in 1-inch cubes 3 cups shredded Mozzarella (or Gruyère) cheese

/4-inch slices

DIRECTIONS

1 Select SEAR/SAUTÉ and set to MD:HI. Allow

to preheat for 5 minutes.

2 Add butter and onions to pot and cook, stirring

occasionally, for 10 minutes.

3 Add tomato paste, soy sauce, and Worcestershire

sauce to pot. Cook for 5 minutes. Add beef stock, salt, and pepper and cook for an additional 5 minutes.

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 Arrange the French bread cubes over the

surface of the soup, then place the cheese evenly on top of the bread.

7 Close crisping lid. Select BROIL and set time

to 8 minutes. Select START/STOP to begin.

8 When cooking is complete, soup is ready

to serve.

INGREDIENTS

4 large Mexican-style chorizo sausages (8 ounces each)

1 cup onion, diced 4 cloves garlic, peeled, minced 1 cup low-sodium beef broth 8 small flour tortillas, cut in 6 wedges each 2 tablespoons vegetable oil 3 teaspoons taco seasoning 4 cups shredded mozzarella cheese 4 cups shredded cheddar cheese 2 tablespoons fresh cilantro, chopped, for serving

DIRECTIONS

1 Place chorizo, onion, and garlic in the pot. Pour

broth over the top.

2 Assemble pressure lid, making sure the pressure

release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.

3 While chorizo is cooking, toss tortilla pieces with

oil and taco seasoning until coated. Set aside.

4 When pressure cooking is complete, quick

release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

5 Stir chorizo mixture, then sprinkle mozzarella

and cheddar cheese into pot. Mix together. Place the Deluxe Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot over the chorizo mixture.

6 Place half the tortilla wedges on the rack. Close

crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 10 minutes. Select START/STOP to begin.

7 After 5 minutes, install the Deluxe Layer on the

rack. Place remaining tortilla wedges on it, then close lid to continue cooking for the remaining 5 minutes.

8 When cooking is complete, remove rack with

tortilla chips from pot. Top queso with cilantro and serve immediately with chips.

46 TenderCrisp™ One-Pot Wonders

TIP You can use spicy Italian sausage instead

of chorizo.

Questions? ninjakitchen.com

Page 26

CHICKEN POT PIE

INTERMEDIATE RECIPE

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

/2 stick (1/4 cup) unsalted butter

/2 large onion, peeled, diced 1 large carrot, peeled, diced 2 cloves garlic, peeled, minced 2 pounds uncooked boneless skinless chicken

breasts, cut in 1-inch cubes 1 cup chicken broth 1 stalk celery, diced

/2 cup frozen peas

/2 teaspoons fresh thyme, minced 1 tablespoon fresh Italian parsley, minced 2 teaspoons kosher salt

/2 teaspoon black pepper

/2 cup heavy cream

/4 cup all-purpose flour

1 refrigerated store-bought pie crust, room temperature

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.

DIRECTIONS

1 Select SEAR/SAUTÉ and set to MD:HI. Select

START/STOP to begin. Allow to preheat for 5 minutes.

2 After 5 minutes, add butter to pot. Once it

melts, add onion, carrot, and garlic, and sauté until softened, about 3 minutes.

3 Add chicken and broth to the 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 5 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 Select SEAR/SAUTÉ and set to MD:HI. Select

START/STOP to begin. Add remaining ingredients to pot, except pie crust. Stir until sauce thickens 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 crisping lid. Select BROIL and set time

to 10 minutes. Select START/STOP to begin.

9 When cooking is complete, remove pot from

unit and place on a heat-resistant surface. Let rest 10 to 15 minutes before serving.

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Page 27

BEEF CHILI & CORN BREAD CASSEROLE

INTERMEDIATE RECIPE

PREP: 20 MINUTES | COOK: 31–39 MINUTES | MAKES: 8 SERVINGS APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

2 pounds uncooked ground beef 3 cans (14 ounces each) kidney beans,

rinsed, drained

/2 cans (42 ounces) crushed tomatoes 2 cups beef stock 2 large white onions, peeled, diced 2 green bell peppers, diced 2 jalapeño peppers, diced, seeds removed 4 cloves garlic, peeled, minced 2 tablespoons kosher salt 1 tablespoon ground black pepper 3 tablespoons ground cumin 2 tablespoons onion powder 2 tablespoons garlic powder 2 cups Cheddar Corn Bread batter, uncooked

(see recipe page 61) 1 cup shredded Mexican cheese blend Sour cream, for serving

TIP You can use the extra corn bread batter to make

muns. Cook 6 muns on BAKE/ROAST at 350°F for 25–30 minutes.

DIRECTIONS

1 Place beef, beans, tomatoes, and stock in the

pot, breaking apart meat.

2 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.

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 Select SEAR/SAUTÉ and set to MD. Select

START/STOP. Add onion, green bell pepper, jalapeño pepper, garlic, and spices; stir to incorporate. Bring to a simmer and cook for 5 minutes, stirring occasionally.

5 Dollop corn bread batter evenly over the top

of the chili.

6 Close crisping lid. Select BAKE/ROAST, set

temperature to 350°F, and set time to 20 minutes. Select START/STOP to begin.

7 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.

8 When corn bread is done, sprinkle it with cheese

and close lid to resume cooking for 3 minutes, or until cheese is melted.

9 When cooking is complete, top with sour cream

and serve.

50 TenderCrisp™ One-Pot Wonders

Page 28

PEPPERONI PIZZA PASTA BAKE

INTERMEDIATE RECIPE

PREP: 10 MINUTES | COOK: 28–30 MINUTES | MAKES: 6–8 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES

INGREDIENTS

1 large onion, peeled, cut in half, sliced in half-moon shapes

2 tablespoons extra virgin olive oil 1 teaspoon kosher salt

/2 teaspoon dried oregano

/2 teaspoon dried basil

/4 teaspoon ground black pepper

/4 teaspoon crushed red pepper 6 large cloves garlic, peeled, minced 1 can (28 ounces) peeled San Marzano tomatoes 1 can (28 ounces) San Marzano tomato puree 1 cup red wine 2 cups chicken stock 1 pepperoni sausage (about 8 inches),

cut in small pieces 1 box (16 ounces) dry rigatoni pasta 4 cups shredded mozzarella cheese, divided 1 package (6 ounces) thin-sliced pepperoni

DIRECTIONS

1 Select SEAR/SAUTÉ and set to MD:HI. Select

START/STOP to begin. Allow to preheat for 5 minutes.

2 After 5 minutes, place onion and olive oil in the

pot. Cook for 2 minutes, then add salt, oregano, basil, black pepper, and crushed red pepper. Continue cooking, stirring occasionally, until onions are lightly browned and translucent, about 5 minutes.

3 Add remaining ingredients, except mozzarella

and pepperoni slices, to 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 6 minutes. Select START/STOP to begin.

5 When pressure cooking is complete, allow

pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

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.

8 Close crisping lid. Select AIR CRISP, set

temperature to 400°F, and set time to 5 minutes. Select START/STOP to begin

9 When cooking is complete, serve immediately.

Questions? ninjakitchen.com

Page 29

BUFFALO CHICKEN DIP WITH SPICED PITA CHIPS

INTERMEDIATE RECIPE

PREP: 15 MINUTES | COOK: 15 MINUTES | MAKES: 4–6 SERVINGS APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

2 packets (0.87 ounce each) queso dip seasoning mix 1 cup water

/2 pounds uncooked chicken tenders,

cut in 1-inch cubes 2 pieces pita bread, cut in 8 wedges each 2 teaspoons vegetable oil 1 teaspoon kosher salt 1 teaspoon ground cumin

DELUXE RECIPE (Uses Deluxe Reversible Rack)

1 teaspoon ground coriander 2 cups shredded cheddar cheese 2 cups shredded mozzarella cheese 1 package (8 ounces) cream cheese,

cut in 1-inch cubes 1 cup sour cream 2 tablespoons butter 1 tablespoon cornstarch

BERRY UPSIDE-DOWN CAKE

INTERMEDIATE RECIPE

PREP: 15 MINUTES | COOK: 55 MINUTES | MAKES: 6–8 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 5 MINUTES

INGREDIENTS

1 bag (12 ounces) frozen cherries 1 bag (12 ounces) frozen blueberries

1 stick ( 2 tablespoons lemon juice 2 teaspoons cornstarch 1 cup plus 3 tablespoons sugar, divided 2 cups all-purpose flour

2 teaspoons baking powder

/2 cup) butter, divided

/4 teaspoon baking soda

/2 teaspoon kosher salt 3 large eggs 1 cup sour cream

TOPPINGS

Crème Fraiche Mascarpone Whipped Cream Vanilla Ice Cream

DIRECTIONS

1 In a small bowl, stir together queso mix with

water. Place chicken and queso mixture in the pot, stirring to coat.

2 Assemble pressure lid, making sure the pressure

release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.

3 While chicken is cooking, toss together pita and oil.

Season with salt, cumin, and coriander; set aside.

4 When pressure cooking is complete, quick

release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

5 Add cheddar, mozzarella, cream cheese, sour

cream, and butter to the pot, stirring to combine.

6 Assemble pressure lid, making sure the pressure

release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.

54 TenderCrisp™ One-Pot Wonders

7 When pressure cooking is complete, quick release

pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Stir mixture.

8 Place the Deluxe Reversible Rack (in lower

steam position, without Deluxe Layer installed) in the pot over the chicken mixture, and place half the pita wedges evenly on it. Then install the Deluxe Layer on the rack, and place remaining pita wedges on it.

9 Close crisping lid. Select AIR CRISP, set

temperature to 390°F, and set time to 5 minutes. Select START/STOP to begin.

10 When cooking is complete, remove rack with

pita chips from the pot. Stir cornstarch into the dip, until fully combined. Serve dip immediately with pita chips.

DIRECTIONS

1 Place frozen fruit, 3 tablespoons butter, lemon

juice, cornstarch, and 3 tablespoons sugar in the pot; stir to combine.

2 Assemble pressure lid, making sure the pressure

release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.

3 When pressure cooking is complete, allow

pressure to natural release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

4 Select SEAR/SAUTÉ and set to MD:HI. Allow

liquid to simmer for about 10 minutes, until it begins to thicken and look syrupy.

5 Remove pot from unit and place on a heat-

resistant surface. Let cool for 15 minutes.

6 Meanwhile, place all-purpose flour, remaining

sugar, baking soda, baking powder, and salt in a mixing bowl. Whisk to incorporate.

7 Melt remaining 5 tablespoons butter in a

separate mixing bowl, then whisk in eggs and sour cream.

8 Slowly add flour mixture to egg mixture.

Beat until batter is thick and smooth.

9 Gently dollop and smooth batter evenly

over the top of the cooled berry mixture.

10 Close crisping lid. Select AIR CRISP, set

temperature to 325°F, and set time to 40 minutes. Select START/STOP to begin.

11 When cooking is complete, remove pot from

unit and place on a heat-resistant surface. Let cool for 15 to 20 minutes before serving with toppings of your choice.

Questions? ninjakitchen.com

Page 30

HOMEMADE VANILLA YOGURT

INTERMEDIATE RECIPE

PREP: 5 MINUTES | IN CUB ATE : 8 HOURS | CHILL: 8–12 HOURS | MAKES: 4–6 SERVINGS

Everyday Basics

Elevating your go-to weeknight meals is as easy as adding

any of these appetizers, sides, or desserts to your menu.

INGREDIENTS

/2 gallon whole milk

3 tablespoons plain yogurt with active live cultures

/2 tablespoon vanilla extract

/2 cup honey (optional)

DIRECTIONS

1 Pour the milk into the pot. Assemble pressure lid,

making sure the pressure release valve is in the VENT position. Select YOGURT and set time to 8 hours. Select START/STOP to begin.

2 After the milk has boiled, the display will read "Cool".

Note that this process can take several hours.

3 Once cooled, the unit will beep and display

"Add & Stir". Remove lid. Add plain yogurt and whisk until fully incorporated.

4 Assemble pressure lid, making sure the pressure

release valve is in the VENT position. Select START/STOP to begin the incubation process.

5 After incubating is complete (8 hours later),

transfer the yogurt to a glass container or bowl, then cover and refrigerate for a minimum of 8 hours.

6 Once yogurt has cooled, add the vanilla and honey

(if using) and stir until well combined. Cover and place the glass bowl back in the refrigerator or divide the yogurt among airtight glass jars. Yogurt may be refrigerated up to 2 weeks.

TIP If you prefer a thicker, Greek-style yogurt, strain

the yogurt through a cheesecloth overnight in the fridge (be sure to place it over a large mixing bowl while draining).

Questions? ninjakitchen.com

Page 31

PEACH CHERRY CRUMBLE

BEGINNER RECIPE

PREP: 10 MINUTES | COOK: 22 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

1 package (16 ounces) frozen peaches 1 cup frozen cherries 2 tablespoons cornstarch

/2 cups water, divided 1 teaspoon fresh lemon juice 3 tablespoons sugar

TOPPING

/2 cup flour

/2 cup rolled oats

/3 cup brown sugar

2 tablespoons granulated sugar

/3 cup butter, cut in pieces

1 teaspoon ground cinnamon

DIRECTIONS

1 Place peaches and cherries in the Ninja®

multi-purpose pan* (or a 1 1/2-quart round ceramic baking dish). In a separate bowl, stir together the cornstarch, 1/2 cup water, lemon juice, and sugar; pour over the fruit. Cover pan with foil.

2 Pour 1 cup water into pot. Then place the Deluxe

Reversible Rack (in lower steam position, without Deluxe Layer installed) in the pot. Place pan with fruit on the 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 10 minutes. Select START/STOP to begin.

4 In a separate bowl, combine all topping

ingredients until incorporated.

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 foil and evenly spread topping over the

fruit. Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 12 minutes. Select START/STOP to begin. Cook until top is browned and fruit is bubbling.

7 When cooking is complete, remove rack with

pan from pot and serve.

CORNED BEEF HASH

BEGINNER RECIPE

PREP: 15 MINUTES | COOK: 30–35 MINUTES | MAKES: 4–6 SERVINGS

INGREDIENTS

/2 pound pre-cooked corned beef, diced 2 tablespoons vegetable oil 1 white onion, peeled, finely chopped 1 bell pepper, finely chopped 2 medium baking potatoes, peeled, diced

/2 teaspoon ground black pepper 3 teaspoons kosher salt, divided 4–6 large eggs Hot sauce, for serving

DIRECTIONS

1 Select SEAR/SAUTÉ and set to HIGH. Select

START/STOP to begin. Allow to preheat for 5 minutes.

2 After 5 minutes, add corned beef to pot and sauté

for 5 minutes, or until fat has rendered.

3 Add oil, onion, bell pepper, and potatoes to pot.

Season with black pepper and 2 teaspoons salt. Sauté for 5 to 10 minutes, until onion is translucent and bell pepper has softened. Then let the hash mixture cook for another 5 minutes, without stirring, so a crust forms on the bottom.

4 After 5 minutes, stir mixture. Then let cook for

another 5 minutes, without stirring.

5 Crack eggs onto the surface on the hash and

season with remaining salt. Close crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin. Check eggs frequently, cooking until desired doneness is achieved.

6 When cooking is complete, serve eggs and hash

immediately with hot sauce.

TIP To mix it up, use your favorite frozen fruit in place

of the frozen peaches or cherries.

Everyday Basics58

*The Ninja multi-purpose pan is sold separately on ninjaaccessories.com.

Questions? ninjakitchen.com

Page 32

BANANA BREAD

INTERMEDIATE RECIPE

PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 1 (2-POUND) LOAF

BAKED WESTERN OMELET

BEGINNER RECIPE

PREP: 10 MINUTES | COOK: 35 MINUTES | MAKES: 6–8 SERVINGS

INGREDIENTS

1 3/4 cups all-purpose flour

/2 teaspoon baking soda

/8 teaspoon kosher salt

/2 stick (1/4 cup) butter, softened

/2 cup dark brown sugar 2 eggs, beaten 2 medium ripe bananas, mashed

DIRECTIONS

1 In a mixing bowl, stir together flour, baking soda,

and salt.

2 In a separate mixing bowl, beat together butter

and brown sugar. Add eggs and bananas and stir to combine.

3 Place the Deluxe Reversible Rack (in lower steam

position, without Deluxe Layer installed) in the pot. Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 325°F, and setting the time to 5 minutes. Select START/STOP to begin.

4 Slowly add dry mixture to wet mixture, stirring

until just combined.

5 While the unit is preheating, grease the Ninja®

loaf pan* (or an 8-inch baking pan) and add batter to pan.

6 Once unit has preheated, place pan on the rack

in the Bake position. Close crisping lid. Select BAKE/ROAST, set temperature to 325°F, and set time to 40 minutes. Select START/STOP to begin.

7 When cooking is complete, remove pan from pot

and place on a cooling rack. Allow bread to cool 30 minutes before serving.

INGREDIENTS

8 eggs

/2 cup milk Kosher salt and pepper, to taste 1 cup shredded cheddar cheese 1 cup cooked ham, diced

/3 cup red bell pepper, diced

/3 cup green bell pepper, diced

/2 cup fresh chives, diced

DIRECTIONS

1 Place the Deluxe Reversible Rack (in lower steam

position, without Deluxe Layer installed) in the pot. Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 315°F, and setting the time to 5 minutes. Select START/STOP to begin.

2 Meanwhile, in a large bowl, whisk together eggs,

milk, salt, and pepper. Then add remaining ingredients and stir to combine.

3 Generously grease the bottom of the Ninja®

multi-purpose pan* (or an 8-inch baking pan) with cooking spray. Pour egg mixture into pan.

4 Once unit has preheated, place pan on the rack in

the pot. Close crisping lid. Select BAKE/ROAST, set temperature to 315°F, and set time to 35 minutes. Select START/STOP to begin.

5 When cooking is complete, omelet is ready

to serve.

*The Ninja loaf pan is sold separately on ninjaaccessories.com.

*The Ninja multi-purpose pan is sold separately on ninjaaccessories.com.Everyday Basics60

Questions? ninjakitchen.com

Page 33

CHILI-RUBBED CHICKEN & CHIMICHURRI

BEGINNER RECIPE

PREP: 15 MINUTES | COOK: 25–35 MINUTES | MAKES: 2 SERVINGS

INGREDIENTS

2 teaspoons kosher salt 1 tablespoon ground paprika 1 tablespoon chili powder 1 tablespoon ground fennel 1 teaspoon fresh cracked black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground cumin 2 uncooked bone-in, skin-on chicken breasts

(

/4–1 1/4 pounds each)

1 tablespoon canola oil, divided

CHIMICHURRI

/4 cup olive oil

/2 bunch fresh cilantro

/2 bunch fresh parsley 1 shallot, peeled, cut in quarters 4 cloves garlic, peeled Zest and juice of 1 lemon 1 teaspoon kosher salt

DIRECTIONS

1 In a small mixing bowl, stir together all the

spices in the main ingredients list.

2 Pat chicken breasts dry. Coat each one with

/ tablespoon canola oil, then season them liberally on all sides with the spice mixture.

3 Place the Cook & Crisp™ Basket in the pot and

close crisping lid. Preheat unit by selecting AIR CRISP, setting the temperature to 375°F, and setting the time to 5 minutes. Select START/STOP to begin.

4 After 5 minutes, place chicken in the basket. Close

crisping lid. Select AIR CRISP, set temperature to 375°F, and set time to 35 minutes.

5 While chicken is cooking, combine all chimichurri

ingredients in the bowl of a food processor and process until finely minced, being careful not to over-blend.

6 After 25 minutes, check chicken for doneness.

Cooking is complete when internal temperature reaches 165°F. Cook for up to 35 minutes. When cooking is complete, allow chicken to cool for 5 minutes, then serve with a generous amount of chimichurri.

Everyday Basics62

Page 34

CHEESY CHICKEN CRUNCHADILLA

INTERMEDIATE RECIPE

PREP: 15 MINUTES | COOK: 8 MINUTES | MAKES: 2 SERVINGS

ZUCCHINI FRIES WITH MARINARA SAUCE

INTERMEDIATE RECIPE

PREP: 20 MINUTES | CHILL: 30–45 MINUTES | COOK: 20–25 MINUTES | MAKES: 8 SERVINGS

INGREDIENTS

1 flour tortilla (12 inches) 1 cup cooked chicken meat, shredded, divided

/2 package (4 ounces) prepared cheese product,

cut in

/2-inch cubes, divided 1 Roma tomato, diced, divided 2 scallions, thinly sliced, divided 2 corn tostadas, divided

/4 cup shredded Mexican cheese blend

DIRECTIONS

1 Lay flour tortilla onto a clean surface. Place

/2 cup shredded chicken onto center of tortilla. Sprinkle half of the cubed cheese evenly on top of shredded chicken, then sprinkle with half the tomatoes and half the scallions.

2 Place one tostada on top. Repeat step 1 with

layers of remaining chicken, cubed cheese, tomatoes, and scallions. Top with second tostada and shredded cheese.

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 to 8 minutes. Select START/STOP to begin.

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.)

INGREDIENTS

2 large zucchini, cut in sticks 3-inches long

and

/4-inch thick 2 teaspoons kosher salt 2 cups all-purpose flour 3 eggs, beaten 3 cups seasoned bread crumbs

/4 cup grated Parmesan cheese 1 tablespoon garlic powder 2 teaspoons onion powder Marinara sauce, for serving

DIRECTIONS

1 Place the zucchini sticks onto a plate and sprinkle

with salt. Allow to sit at room temperature for 15 minutes to remove excess liquid. Pat dry.

2 Place flour in a bowl. Place beaten eggs in

another bowl. Combine bread crumbs, Parmesan, garlic powder, and onion powder in a third bowl.

3 First, dredge fries in the flour, then shake off

any excess and coat in the egg. Then coat in bread crumb mixture and return to a clean plate. Repeat with remaining zucchini. Cover plate with plastic wrap and place in the freezer for 30 to 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, place zucchini fries in basket.

Close lid. Select AIR CRISP, set temperature to 360°F, and set time to 24 minutes. Press START/STOP to begin.

6 After 12 minutes, open lid, then lift basket and shake

zucchini fries or toss them with silicone-tipped 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.

Everyday Basics64

Questions? ninjakitchen.com

Page 35

BEEF JERKY

BEGINNER RECIPE

PREP: 15 MINUTES | MARINATE: 8 HOURS | COOK: 5–7 HOURS | MAKES: 4 CUPS (8 OUNCES) DRIED JERKY

DELUXE RECIPE (Uses Deluxe Reversible Rack)

PARKER HOUSE DINNER ROLLS

ADVANCED RECIPE

PREP: 10 MINUTES | RISE: 1 HOUR | COOK: 50–55 MINUTES | MAKES: 12 ROLLS

INGREDIENTS

/4 cup soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons dark brown sugar 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 2 teaspoons kosher salt

/2 pounds (24 ounces) uncooked beef eye

of round, cut in

TIP When dehydrating meat or poultry, make sure to

trim o all fat before dehydrating. Fat does not dry out and could turn rancid.

Everyday Basics66

/4-inch slices

DIRECTIONS

1 Whisk together all ingredients, except beef.

Place mixture into a large resealable plastic bag.

2 Place sliced beef in bag with marinade and

rub to coat. Marinate in refrigerator for at least 8 hours or overnight.

3 Strain meat; discard excess liquid. 4 Place the Deluxe Reversible Rack (in lower steam

position, without Deluxe Layer installed) in the pot. Lay half the meat slices on it, making sure they are flat, in a single layer, and not touching each other.

5 Install the Deluxe Layer on the rack, then lay the

remaining meat slices on it, making sure they are flat, in a single layer, and not touching each other.

6 Close crisping lid. Select DEHYDRATE, set

temperature to 155°F, and set time to 7 hours. Select START/STOP to begin.

7 Jerky will be pliable and soft after 5 hours, but

continue cooking up to 7 hours if crispier jerky is desired.

8 When cooking is complete, remove rack with jerky

from pot. Transfer jerky to an airtight container.

INGREDIENTS

/4 cup milk

/2 stick (1/4 cup) unsalted butter, cut in pieces,

plus more for greasing

/4 cup sugar

/2 package (1 1/8 teaspoons) active dry yeast

DIRECTIONS

1 Place milk into the pot. Select SEAR/SAUTÉ

and set to MD:HI. Select START/STOP to begin. Bring to a gentle simmer, then press the START/STOP button to turn off SEAR/SAUTÉ.

2 Remove pot from unit, stir in the butter and

sugar, and let cool until below 110°F.

3 In a small bowl, stir together yeast and 1/4 cup

warm water. Let sit until foamy, about 10 minutes.

4 Once milk mixture is cooled, add 2 eggs, yeast

mixture, salt, and 1 1/2 cups flour to a mixer fitted with a dough attachment. Mix until a smooth paste has formed. Add the remaining flour,

/2 cup at a time, and stir until a smooth ball forms. Add additional flour, 1/2 tablespoon at a time, if dough appears too sticky.

5 Remove dough from the bowl and knead by hand

on a floured surface for about 5 minutes.

6 Wipe out the pot, then lightly grease it with

butter. Place kneaded dough in pot. Cover dough with plastic wrap and let rise in a warm place, until doubled in size, about 1 hour.

*The Ninja multi-purpose pan is sold separately on ninjaaccessories.com.

/4 cup plus 3 1/2 tablespoons warm water, divided

3 large eggs, divided

/2 teaspoon kosher salt 3 cups plus 1 tablespoon all-purpose flour Coarse sea salt, for sprinkling

7 Turn the dough out onto a floured surface. Punch

down the dough, then divide evenly into 12 pieces. Shape each piece into a small ball and place in a greased Ninja® multi-purpose pan* (or an 8-inch baking pan). Rolls should be touching with visible gaps in between.

8 Beat remaining egg with 1 teaspoon water.

Gently brush tops of rolls with egg wash. Add 3 tablespoons water to the pot. Place pan on the reversible rack, making sure rack is in the lower position. Then place rack with pan in pot.

9 Select SEAR/SAUTÉ and set to LO. Select

START/STOP to begin. Cook for 5 minutes, then press the START/STOP button to turn off SEAR/SAUTÉ. Allow rolls to rise for another 15 minutes in the warm pot.

10 Remove rack and pan from pot. Close crisping

lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 325°F, and setting the time to 5 minutes. Select START/STOP to begin.

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.

Questions? ninjakitchen.com

Page 36

CHEDDAR CORN BREAD

INTERMEDIATE RECIPE

PREP: 10 MINUTES | COOK: 20–25 MINUTES | MAKES: 8 SERVINGS

CHOCOLATE CHIP SKILLET COOKIE

INTERMEDIATE RECIPE

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

INGREDIENTS

1 1/4 cups all-purpose flour

/4 cup cornmeal

/4 cup sugar 2 teaspoons baking powder 2 teaspoons kosher salt 1 egg 1 cup whole milk

/4 cup canola oil 1 cup shredded cheddar cheese

DIRECTIONS

1 Place the Deluxe Reversible Rack (in lower steam

position, without Deluxe Layer installed) in the pot. Then place the Ninja® multi-purpose pan* (or an 8-inch baking pan ) on the rack. Close crisping lid. Preheat the unit and pan by selecting BROIL and setting the time to 10 minutes. Select START/STOP to begin.

2 In a medium bowl, whisk together the flour,

cornmeal, sugar, baking powder, and salt.

3 Add egg, milk, and oil to the dry ingredients

and whisk to combine. Add cheese and stir to incorporate.

4 Once unit and pan have preheated for 10 minutes,

open lid and spray pan with cooking spray. Pour batter into pan.

5 Close crisping lid. Select BAKE/ROAST,

set temperature to 350°F, and set time to 25 minutes. Select START/STOP to begin. Bake at least 20 minutes, until corn bread is golden brown, and a wooden toothpick inserted in center comes out clean.

6 When cooking is complete, remove rack with

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.

INGREDIENTS

1 cup + 2 tablespoons all-purpose flour

/2 teaspoon baking soda

/2 teaspoon kosher salt

1 stick ( plus more for greasing

6 tablespoons granulated sugar 6 tablespoons packed brown sugar

1 large egg 1 cup semi-sweet chocolate chips

or almonds, if desired

/2 cup) unsalted butter, softened,

/2 teaspoon vanilla extract

/2 cup chopped walnuts, pecans,

DIRECTIONS

1 Place the Deluxe Reversible Rack (in lower

steam position, without Deluxe Layer installed) in the pot. Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 325°F, and setting the time to 5 minutes. Select START/STOP to begin.

2 While unit is preheating, whisk together flour,

baking soda, and salt in a mixing bowl.

3 In a separate mixing bowl, beat together the

butter, sugars, and vanilla until creamy. Add egg and beat until smooth and fully incorporated.

4 Slowly add the dry ingredients to the egg

mixture, about 1/3 at a time. Use a rubber spatula to scrape down the sides so all dry ingredients get incorporated. Make sure not to over-mix, or 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 pan on the rack.

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. Serve warm with your choice of toppings.

TIP For a softer, gooey center, shorten cooking time

in step 7 to 20 minutes.

Everyday Basics68

*The Ninja multi-purpose pan is sold separately on ninjaaccessories.com.

Questions? ninjakitchen.com

Page 37

ROASTED SQUASH

BEGINNER RECIPE

PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK

DELUXE RECIPE (Uses Deluxe Reversible Rack)

BOSTON BROWN BREAD

BEGINNER RECIPE

PREP: 10 MINUTES | COOK: 1 HOUR | MAKES: 1 ROUND LOAF (8 INCHES) APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK

INGREDIENTS

/2 cup water 1 medium butternut or acorn squash

(1 /–2 pounds), cut 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar,

plus more for serving 1 teaspoon kosher salt, plus more for seasoning

/2 teaspoon ground black pepper, plus more for seasoning

2 teaspoons fresh thyme or sage leaves (or 1 teaspoon dried), chopped

2 tablespoons roasted, salted pistachios, chopped

DIRECTIONS

1 Pour water into pot. Place the Deluxe Reversible

Rack (in lower steam position, without Deluxe Layer installed) in the pot. Place one squash half, cut-side up, on the rack. Then install the Deluxe Layer on the rack and place the other squash half on it, cut-side up.

2 Assemble pressure lid, making sure the pressure

release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 10 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 Drizzle oil and vinegar over squash halves, then

sprinkle with salt, pepper, and thyme or sage.

5 Close crisping lid. Select ROAST, set temperature

to 400°F, and set time to 10 minutes. Select START/STOP to begin.

6 When cooking is complete, remove rack with

squash from pot. Cut squash in 1-inch slices, then drizzle with additional balsamic vinegar and sprinkle with pistachios. Season with salt and pepper to taste; serve warm.

INGREDIENTS

Cooking spray

/2 cup all-purpose flour

/2 cup rye flour

/2 cup finely ground cornmeal 2 tablespoons baking powder 2 tablespoons baking soda 2 teaspoons kosher salt 1 teaspoon ground nutmeg 1 teaspoon ground cloves

/2 cup molasses 1 cup buttermilk 2 teaspoons vanilla extract

/2 cup raisins

DIRECTIONS

1 Spray the Ninja® multi purpose pan* (or an 8-inch

baking pan) with cooking spray. Set aside.

2 In a large bowl, stir together flours, cornmeal,

baking powder, baking soda, salt, nutmeg, and cloves.

3 Place molasses, buttermilk, and vanilla in a

separate bowl. Whisk to combine, then fold in raisins.

4 Add wet ingredients to dry ingredients, stirring to

combine. Pour batter into the pan.

5 Pour water into pot. Place the Deluxe Reversible

Rack (in lower steam position, without Deluxe Layer installed) in the pot. Place pan on rack.

6 Assemble pressure lid, making sure the pressure

release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 1 hour. Select START/STOP to begin.

7 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.

8 Remove pan from unit and let rest for 10 minutes

before serving.

TIP Look for squash that is short enough to ﬁt in the

pot. You can substitute dierent types of squash for the butternut or acorn, but they will require dierent pressure cooking times. Smaller squash like honeynut and delicata take only about 3 minutes. For all squash, cut in half and scrape out seeds before cooking.

*The Ninja multi-purpose pan is sold separately on ninjaaccessories.com.Everyday Basics70

Questions? ninjakitchen.com

Page 38

SCALLION & BACON MASHED POTATOES

INTERMEDIATE RECIPE

PREP: 20 MINUTES | COOK: 23 MINUTES | MAKES: 4–6 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK

Want even more recipes?

INGREDIENTS

5 medium russet potatoes, peeled, cut in quarters 2 sweet onions, peeled, thinly sliced 4 cloves garlic, peeled

1 stick ( 1 cup heavy cream 1 2 tablespoons kosher salt 2 cups green cabbage, shredded

/2 cup) butter

/2 cups whole milk

/2 cup bacon bits, for serving /2 cup scallions, sliced, for serving

TIP This side dish goes great with pork chops or

corned beef.

DIRECTIONS

1 Place potatoes, onions, garlic, butter, heavy

cream, milk, and salt 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 STOP/START to begin.

3 When pressure cooking is complete, quick

release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

4 Mash potatoes, using a mashing utensil that

won’t scratch the nonstick surface of the pot.

5 Select SEAR/SAUTÉ and set to LOW. Select

START/STOP to begin.

6 Add cabbage and stir to combine. Sauté for

3 minutes, stirring continuously.

7 When cooking is complete, top mashed potatoes

with bacon bits and scallions. Serve immediately.

Complete Keto Cookbook

Healthy Low Carb Diet

The Big Cookbook 175 Recipes Complete Keto Cookbook

Healthy Low Carb Diet

Visit ninjacookbooks.com

or a library of ocially licensed Foodi-themed

cookbooks created and designed by Ninja.

Everyday Basics72

Page 39

Pressure Cook Chart

TIP Use hot water for pressure cooking to build pressure quicker.

INGREDIENT WEIGHT

PREPARATION

WATE R ACCESSORY PRESSURE TIME RELEASE

PO ULTR Y

Chicken breasts

2 lbs Bone in 1 cup N/A High 15 mins Quick

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

Chicken thighs

8 thighs (4 lbs) Bone in/skin on 1 cup N/A High 20 mins Quick

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)

Ground beef, pork, or turkey (frozen) 1 –2 lbs Frozen, ground (not in patties)

/2 cup N/A High 5 mins Quick

/2 cup N/A High 20–25 mins Quick

RIBS

Pork baby back 2

/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

Boneless beef chuck-eye roast 3–4 lbs Whole 1 cup N/A High 1

Boneless pork butt 4 lbs Season as desired 1 cup N/A High 1

Pork tenderloin 2 tenderloins (1–1

/2 lbs each) Season as desired 1 cup N/A High 3–4 mins Quick

/2 hrs Quick

ST EW 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

/2 cup N/A High 4 mins Quick

†Remove immediately when complete and place in ice bath.

Questions? ninjakitchen.comCooking Charts

Page 40

Pressure Cook Chart, continued

INGREDIENT AMOUNT

PREPARATION

WATE R ACCESSORY PRESSURE COOK TIME RELEASE

VEGETABLES

Beets 8 small or 4 large Rinse well, trim tops and ends; cool and peel after cooking

/2 cup N/A High 15–20 mins Quick

Broccoli 1 head or 4 cups Cut in 1–2-inch ﬂorets, remove stem 1 cup Reversible rack in lower position Low 1 min Quick

Brussels sprouts 1 lb Cut in half 1 cup Reversible rack in lower position Low 1 min Quick

Butternut squash (cubed for side dish or salad)

Butternut squash (for mashed, puree, or soup)

20 oz Peel, cut in 1-inch pieces, remove seeds 1 cup N/A Low 2 mins Quick

20 oz Peel, cut in 1-inch pieces, remove seeds 1 cup Reversible rack in lower position High 2 mins Quick

Cabbage (braised) 1 head Cut in half, slice in /-inch strips, remove core 1 cup N/A Low 3 mins Quick

Ca bbage (cr is p) 1 head Cut in half, slice in /-inch strips, remove core 1 cup Reversible rack in lower position Low 2 mins Quick

Carrots 1 lb Peel, cut in

/2-inch pieces

Cauliﬂower 1 head Cut in 1–2-inch ﬂorets, remove stem

Collard greens 2 bunches or 1 bag (16 oz) Remove stems, chop leaves

/2 cup N/A High 2–3 mins Quick

/2 cup N/A Low 1 min Quick

/2 cup N/A Low 6 mins Quick

Green beans 1 bag (12 oz) Whole 1 cup Reversible rack in lower position Low 0 mins* Quick

Kale leaves/greens 2 bunches or 1 bag (16 oz) Remove stems, chop leaves

Potatoes, red (cubed for side dish or salad)

2 lbs Scrub, cut in 1-inch cubes

Potatoes, red (for mashed) 2 lbs Scrub, whole, large potatoes cut in half

Potatoes, russet or Yukon (cubed for side dish or salad)

Potatoes, russet or Yukon (for mashed)

Potatoes, sweet (cubed for side dish or salad)

2 lbs Peel, cut in 1-inch cubes

2 lbs Peel, cut in 1-inch thick slices

1 lb Peel, cut in 1-inch cubes

Potatoes, sweet (for mashed) 1 lb Peel, cut in 1-inch thick slices

/2 cup N/A Low 3 mins Quick

/2 cup N/A High 1–2 mins Quick

/2 cup N/A High 15–20 mins Quick

/2 cup N/A High 1–2 mins Quick

/2 cup N/A High 6 mins Quick

/2 cup N/A High 1–2 mins Quick

/2 cup N/A High 6 mins Quick

DOUBLE-CAPACITY VEGETABLES

Broccoli 2 heads or 8 cups Cut in 1–2-inch ﬂorets, remove stem 1 cup Deluxe Reversible Rack (both layers) Low 1 min Quick

Brussels sprouts 2 lbs Cut in half, remove stem 1 cup Deluxe Reversible Rack (both layers) Low 1 min Quick

Butternut squash 48 oz Peel, cut in 1-inch pieces 1 cup Deluxe Reversible Rack (both layers) High 3 mins Quick

Cabbage 1 / heads Cut in half, remove core 1 cup Deluxe Reversible Rack (both layers) Low 5 mins Quick

Green beans 2 bags (24 oz) Whole

1 cup

Deluxe Reversible Rack (both layers) Low 0 mins* Quick

76 Cooking Charts

*The time the unit takes to pressurize is long enough to cook this food.

Questions? ninjakitchen.com

Page 41

Pressure Cook Chart, continued

TIP For best results, rinse rice and grains thoroughly before pressure cooking.

INGREDIENTS

AMOUNT

WATE R 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

Coarse grits/polenta* 1 cup 3

/4 cups High 15 mins Natural (10 mins) then Quick

/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

Quinoa, red 1 cup 1

Spelt 1 cup 2

/2 cups High 2 mins Natural ( 10 mins) then Quick

/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

Texma ti® rice, brown** 1 cup 1

Texma ti® rice, light brown** 1 cup 1

/2 cups High 3 mins Natural (10 mins) then Quick

/4 cups High 5 mins Natural (10 mins) then Quick

/4 cups High 2 mins Natural (10 mins) then Quick

Texma ti® 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

78 Cooking Charts

*After releasing pressure, stir for 30 seconds to 1 minute, then let sit for 5 minutes. **TE XMATI is a registered trademark of Riviana Foods, Inc. Use of the TEXMATI trademark

does not imply any a liatio n with or endorsem ent by Riviana Foods, Inc.

Questions? ninjakitchen.com

Page 42

Pressure Cook Chart, continued

INGREDIENTS

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

This section does not require beans to be soaked.

Black beans 2 lbs 4 quarts (16 cups) High 25 mins Natural (15 mins) then Quick

Black-eyed peas 2 lbs 4 quarts (16 cups) High 25 mins Natural (15 mins) then Quick

Cannellini beans 2 lbs 4 quarts (16 cups) High 40 mins Natural (15 mins) then Quick

Cranberry beans 2 lbs 4 quarts (16 cups) High 40 mins Natural (15 mins) then Quick

Garbanzo beans (chickpeas) 2 lbs 4 quarts (16 cups) High 40 mins Natural (15 mins) then Quick

Great northern bean 2 lbs 4 quarts (16 cups) High 30 mins Natural ( 15 mins) then Quick

Lima beans 2 lbs 4 quarts (16 cups) High 30 mins Natural (15 mins) then Quick

Navy beans 2 lbs 4 quarts (16 cups) High 30 mins Natural (15 mins) then Quick

Pinto beans 2 lbs 4 quarts (16 cups) High 30 mins Natural (15 mins) then Quick

Red kidney beans 2 lbs 4 quarts (16 cups) High 40 mins Natural (15 mins) then Quick

AMOUNT

WATE R PRESSURE COOK TIME RELEASE

80 Cooking Charts

Questions? ninjakitchen.com

Page 43

Steam Chart for the Deluxe Reversible Rack

INGREDIENT AMOUNT

VEGETABLES

Artichokes 4 Whole 4 cups 25–42 mins

Asparagus 1 bunch Whole spears 3 cups 7–15 m ins

Broccoli 1 crown or 1 bag (12 oz) ﬂorets Cut in ﬂorets 2 cups 5–9 mins

Brussels sprouts 1 lb Whole, trimmed 3 cups 8–17 mins

Butternut squash 24 oz Peeled, cut in 1-inch cubes 2 cups 10–17 mins

Cabbage 1 head Cut in wedges 2 cups 6–12 mins

Carrots 1 lb Peeled, cut in 1-inch pieces 2 cups 7–12 mins

Cauliﬂower 1 head Cut in ﬂorets 2 cups 5–12 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 5–10 mins

Potatoes 1 lb Peeled, cut in 1-inch pieces 2 cups 12–17 mins

Potatoes, new 1 lb Whole 4 cups 15–22 mins

Potatoes, sweet 1 lb Cut in 1/2-inch cubes 3 cups 8–14 mins

Spinach 1 bag (16 oz) Whole leaves 2 cups 3–7 min s

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

PREPARATION

LIQUID COOK TIME

82 Cooking Charts

Questions? ninjakitchen.com

Page 44

Steam Chart for the Deluxe Reversible Rack with Deluxe Layer

INGREDIENT AMOUNT PREPARATION WATER

VEGETABLES

Asparagus 2 bunches Whole, trim ends 2 cups 8–12 mins

Broccoli 2 heads or 2 bags (24 oz) Cut in 1–2-inch ﬂorets 2 cups 7–10 mins

Brussel sprouts 2 lbs Whole, trim ends 2 cups 10–12 mins

Butternut squash 48 oz Peel, cut into 1-inch cubes 2 cups 18–22 mins

Cabbage 1 / heads Cut in half, sliced in /-inch strips, core removed 2 cups 20–22 mins

Carrots 2 lbs Peeled, cut into 1-inch pieces 2 cups 15–18 mins

Cauliﬂower 2 heads Cut in 1–2-inch ﬂorets 2 cups 12–15 mins

Corn on the cob 4 ears Whole, remove husks 2 cups 7–9 mins

Green beans 2 bags (24 oz) Whole 2 cups 12–15 mins

Kale 2 bags (32 oz) Trim 2 cups 10–14 mins

Potatoes 2 lbs Peel, cut in 1-inch pieces 2 cups 16–18 mins

Potatoes, sweet 2 lbs Cut into 1-inch cubes 2 cups 18–22 mins

Spinach 2 bags (32 oz) Whole leaves 2 cups 8–12 mins

Sugar snap peas 2 lbs Whole pods, trimmed 2 cups 10–12 mins

Summer squash 2 lbs Cut into 1-inch slices 2 cups 16–18 mins

Zucchini 2 lbs Cut into 1-inch slices 2 cups 14–16 mins

COOK TIME

84 Cooking Charts

Questions? ninjakitchen.com

Page 45

TIP Before using Air Crisp, allow the unit to preheat for 5 minutes as you would

Air Crisp Chart for the Cook & Crisp™ Basket

INGREDIENT AMOUNT

VEGETABLES

Asparagus 1 bunch Cut in half, trim stems 2 tsp 390°F 8–10 mins

Beets 6 small or 4 large (about 2 lbs) Whole None 390°F 45–60 mins

Bell peppers (for roasting) 4 peppers Whole None 400°F 25–30 mins

Broccoli 1 head Cut in 1–2-inch ﬂorets 1 Tbsp 390°F 10–13 mins

Brussels sprouts 1 lb Cut in half, remove stems 1 Tbsp 390°F 15–18 mins

Butternut squash 1–1

Carrots 1 lb Peeled, cut in

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, remove husks 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 Tear in pieces, remove stems None 300°F 8–11 mins

Mushrooms 8 oz Rinse, cut in quarters 1 Tbsp 390°F 7–8 m ins

Potatoes, russet

Potatoes, sweet

Zucchini 1 lb Cut in quarters lengthwise, then cut in 1-inch pieces 1 Tbsp 390°F 15–20 mins

PO ULTR Y

Chicken breasts

Chicken thighs

Chicken wings 2 lbs Drumettes & ﬂats 1 Tbsp 390°F 24–28 mins

Chicken, whole 1 chicken (4–6 lbs) Trussed Brushed with oil 375°F 5 5–75 mins

Chicken drumsticks 2 lbs None 1 Tbsp 390°F 20–22 mins

/2 lbs Cut in 1–2-inch pieces 1 Tbsp 390°F 20–25 mins

/2 lbs Cut in 1-inch wedges 1 Tbsp 390°F 20–25 mins

1 lb Hand-cut fries, thin

1 lb Hand-cut fries, soak 30 mins in cold water then pat dry

4 whole (6–8 oz) Pierce with fork 3 times None 390°F 35–40 mins

2 lbs Cut in 1-inch chunks 1 Tbsp 390°F 15–20 mins

4 whole (6–8 oz) Pierce with fork 3 times None 390°F 35–40 mins

2 breasts (

4 thighs (6–10 oz each) Bone in Brushed with oil 390°F 22–28 mins

4 thighs (4–8 oz each) Boneless Brushed with oil 390°F 18–22 mins

/4–1 1/2 lbs each) Bone in Brushed with oil 375°F 25–35 mins

/2–3/4 lb each) Boneless Brushed with oil 375°F 22–25 mins

PREPARATION

/2-inch pieces 1 Tbsp 390°F 14–16 mins

your conventional oven.

OIL TEMP COOK TIME

/2–3 Tbsp canola 390°F 20–25 mins

/2–3 Tbsp canola 390°F 24–27 mins

For best results,

shake, toss,

or ﬂip often.

We recommend frequently

checking your food and

shaking, tossing, or ﬂipping

it to ensure desired results.

Use these cook times as a guide,

adjusting to your preference.

Shake your food

Toss or ﬂip with

silicone-tipped tongs

Remove food immediately af ter cook time is complete and your

desired level of doneness is

achieved. We recommend using

an instant-read thermometer

to monitor the internal

temperature of proteins.

Questions? ninjakitchen.comCooking Charts

Page 46

Air Crisp Chart for the Cook & Crisp™ Basket, continued

TIP Before using Air Crisp, allow the unit to preheat for 5 minutes as you

would your conventional oven.

For best results,

shake, toss,

or ﬂip often.

INGREDIENT AMOUNT

BEEF

Burgers 4 quarter-pound patties, 80% lean 1-inch thick None 375°F 10–12 mins

Steaks 2 steaks (8 oz each) Whole None 390°F 10–20 mins

PORK & LAMB

Bacon 1 strip to 1 (16 oz) package Lay strips evenly over edge of basket None 330°F 13–16 mins (no preheat)

Pork chops

Pork tenderloins 2 tenderloins (1–1

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

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

Shrimp 16 jumbo Raw, whole, peel, keep 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

French fries

Mozzarella sticks 1 box (11 oz) None None 375°F 6–9 mins

Pot stickers 1 bag (10 count) None Toss with 1 tsp canola oil 390°F 11–14 mins

Pizza Rolls 1 bag (20 oz, 40 count) None None 390°F 12–15 mins

Popcorn shrimp 1 box (16 oz) None None 390°F 8–10 mins

Tater Tots 1 lb None None 360°F 19 –22 mins

2 thick-cut, bone-in chops (10–12 oz each) Bone in Brushed with oil 375°F 15–17 mins

4 boneless chops (6–8 oz each) Boneless Brushed with oil 375°F 15–18 mins

/2 lbs each) Whole Brushed with oil 375°F 25–35 mins

1 lb None None 360°F 18–22 mins

2 lbs None None 360°F 28–32 mins

PREPARATION

OIL TEMP COOK TIME

We recommend frequently

checking your food and

shaking, tossing, or ﬂipping

it to ensure desired results.

Use these cook times as a guide,

adjusting to your preference.

Shake your food

Toss or ﬂip with

silicone-tipped tongs

Remove food immediately af ter cook time is complete and your

desired level of doneness is

achieved. We recommend using

an instant-read thermometer

to monitor the internal

temperature of proteins.

88 Cooking Charts

Questions? ninjakitchen.com

Page 47

Dehydrate Chart for the Cook & Crisp™ Basket

with the Cook & Crisp Layered Insert,* Dehydrating Rack** or Deluxe Reversible Rack

TIP Most 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.

INGREDIENTS

PREPARATION

TEMP DEHYDRATE TIME

FRUITS & VEGETABLES

Apple chips Cut in

/8-inch slices (remove core), rinse in lemon water, pat dry 135°F 7–8 h rs

Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hrs

Bananas Peel, cut in

Beet chips Peel, cut in

Eggplant Peel, cut in

/8-inch slices 135°F 8–10 hrs

/8-inch slices 135°F 7–8 hrs

/4-inch slices, blanch 135°F 6–8 hrs

Fresh herbs Rinse, pat dry, remove stems 135°F 4–6 hrs

Ginger root Cut in

Mangoes Peel, cut in

/8-inch slices 135°F 6 hrs

/8-inch slices, remove pits 135°F 6–8 hrs

Mushrooms Clean with soft brush (do not wash) 135°F 6–8 hrs

Pineapple Peel, cut in

Strawberries Cut in half or in

Tom atoes Cut in

/8–1/2-inch slices, core removed 135°F 6–8 hrs

/2-inch slices 135°F 6–8 hrs

/8-inch slices or grate; steam if planning to rehydrate 135°F 6–8 hrs

JERKY – MEAT, POULTRY, FISH

Beef jerky Cut in

Chicken jerky Cut in

Turkey jerky Cut in

Salmon jerky Cut in

/4-inch slices, marinate overnight (refer to Beef Jerky recipe page 66) 150°F 5 –7 h rs

/4-inch slices, marinate overnight (refer to Beef Jerky recipe page 66) 165°F 5–8 hrs

90 Cooking Charts

*If the Ninja Coo k & Crisp Layered Insert is not included with your unit, it can be purchased on ninjaaccessorie s.com . **The Ninja dehydrating rack is sold separately on ninjaacces sories .com.

Questions? ninjakitchen.com

Page 48

TenderCrisp™ Chart

PROTEIN AMOUNT

Whole chicken 1 chicken (6–7 lbs) Cook & Crisp™ Basket

St. Louis ribs 1 rack, cut in quarters Cook & Crisp Basket

Frozen chicken breasts 2 breasts (6–8 oz each) Deluxe Reversible Rack, in higher broil position 1 cup High for 10 mins Broil for 10 mins

2 steaks ( 12 oz each) Deluxe Reversible Rack, in higher broil position 1 cup High for 1 min Broil for 8–10 mins

Frozen New York strip steaks

Frozen chicken wings 1 lb Cook & Crisp Basket

Bone-in skin-on chicken thighs 4 thighs (6–8 oz each) Cook & Crisp Basket

Frozen pork chops 4 chops (6–8 oz each) Deluxe Reversible Rack, in higher broil position 1 cup High for 2 mins Air Crisp at 400°F for 8–12 mins

Frozen jumbo shrimp 28 uncooked, peeled, deveined

2 steaks ( 14 oz each) Deluxe Reversible Rack, in higher broil position 1 cup High for 2 mins Broil for 11–15 mins

2 steaks ( 16 oz each) Deluxe Reversible Rack, in higher broil position 1 cup High for 3 mins Broil for 11–15 mins

ACCESSORY

Deluxe Reversible Rack, Deluxe Layer installed, place shrimp on both layers

WATE R PRESSURE COOK PRESSURE RELEASE CRISPING LID

/2 cup High for 40 mins

/2 cup High for 19 mins Air Crisp at 400°F for 10–15 mins

Quick release pressure.

Carefully remove lid.

/2 cup High for 5 mins Air Crisp at 390°F for 15–20 mins

/2 cup High for 2 mins Air Crisp at 400°F for 10 mins

1 cup High for 0 mins Air Crisp at 400°F for 5 mins

Pat protein dry with paper towel and brush with oil or sauce.

Air Crisp at 400°F for 15 mins

92 Cooking Charts

Questions? ninjakitchen.com

Page 49

The delux

that crisps

e pressure cooke

FD402_IG_50Recipe_REV_Mv6

FOODI and NINJA are registered trademarks of SharkNinja Operating LLC.

COOK & CRISP, TENDERCRISP, and THE DELUXE PRESSU RE COOKER THAT CRISPS are trademarks of SharkNinja Operating LLC.