Ninja Foodi MAX Multi-Cooker: Recipes and Cooking Charts

Pressure, meet Crisp

What you're about to experience is a way of cooking that's never been done before. 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.

Cooking Lids

Pressure Lid

With this lid on, the Foodi® is the ultimate pressure cooker. Transform the toughest ingredients into tender, juicy and flavoursome meals in an instant.

Functions:

• PRESSURE COOK: Pressurised steam infuses moisture into ingredients and quickly cooks them from the inside out.
• STEAM: Steam infuses moisture, seals in flavour and maintains the texture of your food.
• SLOW COOK/YOGURT: Cook low and slow to create your favourite chilli and stews. Create homemade yogurt with no artificial ingredients or sweeteners.
• SEAR/SAUTÉ: Five temperature settings allow you to build flavour by searing, sautéing, simmering and more.

Crisping Lid

Start or finish recipes by dropping this top to unleash super-hot, rapid-moving air around your food to crisp and caramelise to golden-brown perfection.

Functions:

• AIR CRISP: Want that crispy, golden texture without all the fat and oil? Air Crisping is for you.
• BAKE/ROAST: Don't waste time waiting for your oven to preheat. Make your favourite casseroles and roasted vegetables in less time.
• GRILL: Finish off your meals by sealing in flavour and giving them just the right amount of caramelisation or crispiness.
• DEHYDRATE: Remove moisture from your favourite fruits, vegetables and meats to create delicious homemade crisps and jerky.

The 2-Tier Reversible Rack

Meet our most versatile Ninja® Foodi® accessory.

How to cook up to 2X the protein*

1. Place half your protein on the lower layer.
2. After 5+ minutes, place the rest of your protein on the top layer.

Double up on dehydrate

Place ingredients on the top and bottom layers to double the amount of your favourite jerky, dried fruit or vegetables.

How to make bigger, better 360 meals

Cook more of your favourite proteins, grains and vegetables at the same time to create flavourful, multi-textured meals in one pot.

Example: Place rice and grains beneath the rack. Crisp protein on the top layer. Roast vegetables on the lower layer.

Your partner in party planning

Keep all your guests happy at your next party. Make 2 layers of chips to serve with a rich and creamy dip that's cooking at the bottom of the pot.

The Art of TenderCrisp®

Start with pressure cooking. Finish with the crisping method of your choice. That's how you get TenderCrisp® results.

The best part? There's more than one way to TenderCrisp®. You can start with ingredients that are frozen or fresh. You can cook chicken, vegetables or fish. You can prepare your favourite chilli or stew too. But when you TenderCrisp®, you always finish with a crispy, delicious twist.

Examples of TenderCrisp® dishes: TenderCrisp® Frozen to Crispy, TenderCrisp® Roasts, TenderCrisp® 360 Meals, TenderCrisp® One-Pot Wonders.

Recipes

Herb-Roasted Chicken

Ingredients:

• 1 whole fresh uncooked chicken (2.25kg-2.5kg)
• Juice of 2 lemons (60ml lemon juice)
• 250ml hot water
• 60ml honey
• 1 tablespoon plus 1 teaspoon sea salt, divided
• 1 tablespoon whole black peppercorns
• 5 sprigs fresh thyme
• 5 garlic cloves, peeled, smashed
• 1 tablespoon vegetable oil
• 2 teaspoons ground black pepper

Directions:

1. Remove packet of giblets, if included in cavity of the chicken. Wipe chicken and tie legs together with cooking twine.
2. In a small bowl, mix together lemon juice, hot water, honey, and 1 tablespoon salt. Pour mixture into the pot. Place whole peppercorns, thyme, and garlic in the pot.
3. Place chicken in the Cook & Crisp™ Basket and place basket in pot.
4. 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.
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. Brush chicken with oil or spray with cooking spray. Season with salt and pepper.
7. Close crisping lid. Select AIR CRISP, set temperature to 200°C, and set time to 15 minutes. Select START/STOP to begin. Cook until desired level of crispness is reached.
8. Cooking is complete when internal temperature reaches 75°C. Remove chicken from basket using 2 large serving forks (or Ninja roast lifters). Let rest 10 minutes before serving.

Baked Macaroni & Cheese

Ingredients:

• 2L water
• 700g dried macaroni pasta
• 480ml double cream
• 880g cheddar cheese
• 3 teaspoons sea salt
• 1 1/2 teaspoon ground black pepper
• 1 1/2 teaspoon onion powder
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon mustard powder
• 200g panko breadcrumbs
• 230g butter, melted

Directions:

1. Add water to pasta, stirring to incorporate.
2. 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 pressurise is long enough to cook the pasta). Select START/STOP to begin.
3. 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.
4. Add remaining ingredients, except bread crumbs and butter, to the pot.
5. Stir well to melt cheese and ensure all ingredients are combined.
6. In a bowl, stir together bread crumbs and melted butter. Cover pasta evenly with bread crumb mixture.
7. Close the crisping lid. Select AIR CRISP, set temperature to 180°C, and set the time to 7 minutes. Select START/STOP to begin.
8. When cooking is complete, serve immediately.

Crispy Chicken Thighs with Carrots & Rice Pilaf

Ingredients:

• 170g rice
• 600ml water
• 2 tablespoon butter
• 8 uncooked bone-in, skin-on, chicken thighs, 125 - 170g
• 2 tablespoons honey, warmed
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 2 teaspoons sea salt, divided
• 6 carrots, peeled, cut in quarters lengthwise
• 2 tablespoon extra virgin olive oil
• 4 teaspoons chicken seasoning

Directions:

1. Place rice pilaf, water, and butter in pot; stir to incorporate.
2. Place the reversible rack (in lower steam position, without lower tier installed) in the pot. Place 4 chicken thighs on it. Then install the top layer on the rack and place remaining chicken thighs on it.
3. 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.
4. While chicken and rice are cooking, stir together warm honey, smoked paprika, cumin, and 1 teaspoon salt. Set aside.
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 chicken from pot. Remove chicken from rack and brush with olive oil, then season with chicken seasoning.
7. Place the reversible rack (in lower steam position, without top layer installed) back in the pot. Place carrots on the rack. Brush them with seasoned honey.
8. Close crisping lid, select GRILL, and set time to 15 minutes. Press START/STOP to begin.
9. Once cooking is complete, install the top layer on the rack and place all the chicken on it. Close crisping lid, select GRILL, 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.
10. When cooking is complete, serve chicken with carrots and rice.

Choose Your Own TenderCrisp® Adventure

Feeling adventurous? Simply choose an ingredient from each column to customise and create your very own TenderCrisp® meals.

Steps:

• Pick a Grain or Carbohydrate: and place with liquid in pot
• Pick a Protein: and place on Reversible Rack
• Add the Rack: Use rack in lower steam position, without top tier installed OR Use rack in lower steam position, without top tier installed OR Use rack with top tier installed
• Pressure Cook: HIGH FOR 5 MINS
• Pressure Release: QUICK RELEASE PRESSURE; CAREFULLY REMOVE LID
• Pick a vegetable, oil and season: to taste, then place on lower or top layer depending on roasting or crisping desired
• Finishing touch: brush your protein with sauce or rub of your choice (e.g., Barbecue, Teriyaki, Sweet & Sour, Blackening seasoning, Cajun spice rub, Your favourite spice blend)
• Grill: DROP THE CRISPING LID AND GRILL FOR 10-15 MINUTES BASED ON LEVEL OF CRISPING DESIRED

Buffalo Chicken Wings

Ingredients:

• 250ml water
• 1.5kg frozen chicken wings, drums and flats separated
• 3 tablespoons vegetable oil
• 3 tablespoons Buffalo sauce
• 1 teaspoon sea 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 kitchen roll and toss with 2 tablespoons oil in the basket.
5. Close crisping lid. Select AIR CRISP, set temperature to 200°C, 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.

Large Roasted Chicken with Harissa Paste

Ingredients:

• 1 chicken (2.5kg)
• 200ml chicken stock or water
• 3 tablespoons harissa paste
• 2 tablespoon fresh lemon juice
• 1 tablespoon runny honey
• 2 tablespoon of olive oil
• Salt and pepper to taste
• To Serve: Yogurt, Slices of lemon

Directions:

1. Season the chicken with 1 teaspoon of salt. Add chicken stock to the pot. Next, place the chicken into the Cook & Crisp™ Basket and then into the pot.
2. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HI. Set time for 30 minutes. Select START/STOP to begin.
3. When pressure cooking is complete, allow pressure to naturally release for 5 minutes. After 5 minutes, quick release any remaining pressure by moving the pressure valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
4. Pat chicken dry with kitchen roll. Mix harissa, lemon juice, honey and oil together with seasoning to form a paste. Next, brush chicken with half the harissa paste mixture.
5. Close the crisping lid. Select AIR CRISP, set temperature to 200°C and set time to 15 minutes. After 5 minutes, brush with remaining paste mixture. Cook 5-10 minutes or until nice and amber and crispy or until an instant read thermometer reads 75°C. Remove the basket from the bowl and set chicken aside on a board and cover with foil.
6. Carve chicken and serve on a platter with yogurt and lemon slices on side.

Grilled Lamb Chops with Rice Pilaf

Ingredients:

Pilaf:

• 1 tablespoon oil
• 1 onion, diced
• 3 garlic cloves, crushed
• 400g basmati rice, rinsed until water runs clear
• 500ml chicken stock
• Juice and zest of 1 orange
• 100g pomegranate seeds
• 50g toasted almonds, chopped roughly
• Salt and pepper to taste
• 10g each fresh dill, mint, parsley chopped roughly

Lamb:

• Olive oil for brushing
• 12 fresh lamb chops
• Salt, to taste
• Pepper, to taste
• Pomegranate syrup to finish

Directions:

1. Press SEAR/SAUTÉ and set to MD:HI to preheat for 5 minutes.
2. Add oil to pan and sauté onions for 5-8 minutes until golden. Next, add garlic and cook for 1 minute. Add rice and stock.
3. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
4. Select PRESSURE and set to HI. Set time to 2 minutes. Select START/STOP to begin. Once finished let naturally release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure valve to the VENT position.
5. Fluff rice and add the remaining ingredients, cover tightly and set aside whilst you cook the chops.
6. Clean pot and add back to machine. Place the reversible rack (in lower steam position, without the top tier installed) in the pot.
7. Brush lamb with olive oil and season on both sides. Place 6 lamb chops on the rack.
8. Close the crisping lid. Select GRILL and set time to 7 minutes. Select START/STOP to begin.
9. Grill chops for 3 minutes and flip. Next, install the top tier and place the remaining chops on it. When cooked how you like them, rest chops on a plate and cover loosely with foil.
10. Serve chops with pilaf and drizzle with glaze of your choice.

Lemon Chicken Thighs with Smashed Baby Potatoes and Broccoli

Ingredients:

• 750g whole baby potatoes, scrubbed clean
• 8 chicken thighs, bone in, skin on (1kg)
• 300ml water
• Dressing for Potatoes: 1 tablespoon olive oil, 3 tablespoons Pecorino Romano cheese, grated and divided, 3 teaspoons fresh rosemary, chopped, 1 teaspoon sea salt flakes, 1 teaspoon fresh cracked pepper
• Marinade for Chicken: 3 tablespoons olive oil, 2 teaspoons fresh lemon juice, 1 tablespoon finely grated lemon zest, 1 teaspoon sea salt, Fresh cracked pepper to taste
• 200g tender stem broccoli, cleaned and cut into 3cm pieces
• 1 lemon cut into wedges, for serving

Directions:

1. Place potatoes and water in the pot.
2. Place lower rack on bottom with 4 thighs, place other rack on top with other 4 thighs.
3. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
4. Select PRESSURE and set to HI. 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 is finished releasing pressure.
6. Remove racks carefully and drain any excess water, smash down potatoes with a masher just to break. Next, mix with potato dressing and broccoli.
7. Place reversible rack on high position over potatoes. Place pressure cooked thighs on the rack and brush with basting liquid.
8. Close the crisping lid. Select GRILL and set time to 15 minutes. Select START/STOP to begin.
9. Baste chicken with basting liquid every 3 minutes. Cook until skin is golden and crispy, 10 minutes. When done, carefully remove the rack and potatoes from the pot. Pour remaining basting liquid over chicken. Serve with vegetables and lemon wedges.

Paella with Chorizo and Artichoke Hearts

Ingredients:

• 200g cooking chorizo, sliced into 1cm thick rounds
• 1 tablespoon olive oil
• 1 white onion, diced
• 1 red pepper, diced
• 3 garlic cloves, chopped
• 2 teaspoons smoked paprika
• 350g paella rice
• Pinch of saffron
• 1L chicken stock
• 1 (400g) can chopped tomatoes
• 1 (400g) can artichoke hearts, cut into quarters
• 200g frozen peas, thawed
• 50g green olives, sliced
• 1 lemon cut into wedges to garnish
• 2 tablespoons flat leaf parsley, chopped

Directions:

1. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
2. Add oil and sauté chorizo for 5 minutes. Remove with slotted spoon, keeping oil in pan.
3. Add the onion and pepper and sauté for 5 minutes. Next, add garlic and cook for another 1-2 minutes. Add paprika, rice, saffron, chicken stock and tomatoes to the pot.
4. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
5. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
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 is finished releasing pressure.
7. Remove the lid and stir ingredients. Return chorizo to pot along with artichokes and olives and peas.
8. Close crisping lid and select BAKE/ROAST 200°C for 8 minutes.
9. When timer is complete, serve paella with lemon wedges and parsley.

Roasted Vegetables with Pecorino Cheese

Ingredients:

• 2 large heads fennel, cut in half and sliced 2cm thick, fronds removed
• 6 Echalion shallots, peeled and cut in half
• 300g brussel sprouts, cut in half, ends trimmed
• 1 bunch kale, tough stems removed and leaves torn into 2.5cm pieces
• 2 tablespoons olive oil
• 50g Pecorino Romano cheese, finely grated
• Salt, to taste
• 1-2 teaspoons freshly ground pepper
• Balsamic vinegar, to drizzle
• 150ml water

Directions:

1. Place all vegetables except kale into the pot and add water.
2. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
3. Select PRESSURE and set to HIGH. Set time to 1 minute. 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 is finished releasing pressure.
5. Add kale to the vegetables and add olive oil, salt and pepper and cheese. Close the crisping lid and select BAKE/ROAST to 200°C and set time for 10 minutes, stirring with a wooden spoon every 3 minutes or so.
6. Remove vegetables from pot and drizzle with balsamic glaze. Serve immediately.

Puttanesca Bake

Ingredients:

• 2 tablespoons extra virgin olive oil
• 4-5 canned anchovies in oil, drained and chopped
• 4 garlic cloves, peeled, minced
• 1/4 teaspoon chili flakes
• 2 tins (400g each) chopped tomatoes
• 30g tomato puree
• 250ml white wine
• 500ml water
• 500g penne pasta
• 100g pitted Kalamata olives, cut in half
• 2 tablespoons small capers, drained (if salted, rinsed)
• 100g grated mozzarella cheese
• 50g Parmesan cheese grated
• 10g fresh parsley, chopped finely
• Freshly cracked pepper to taste.

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 olive oil into the pot and add anchovies. Cook for 1 minute, breaking up with a wooden spoon. Next, add garlic and chili flakes and cook 1 minute more, stirring continuously until anchovies are dissolved. Add chopped tomatoes, tomato puree, wine, water and pasta.
3. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
4. 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. Add the olives and capers.
7. Cover pasta mixture evenly with shredded mozzarella.
8. Close crisping lid. Select AIR CRISP, set temperature to 200°C, and set time to 5 minutes. Select START/STOP to begin.
9. When cooking is complete, serve immediately and sprinkle with grated Parmesan and parsley and pepper.

Pumpkin Soup

Ingredients:

• 90g butter
• 150g shallots, peeled and finely chopped
• 60g fresh ginger, peeled and sliced
• 1.2kg pumpkin, peeled, seeded, and cubed (about 1½ pumpkins)
• 450g potatoes, peeled and diced
• 450g carrots, peeled and diced
• 1½ teaspoons paprika
• 1½ teaspoons curry powder
• ¼ teaspoon cayenne pepper
• 2 tablespoons bouillon powder
• 1.2L water
• 600ml single cream
• 3 teaspoons salt
• ¼ teaspoon white pepper
• ¼ teaspoon ground nutmeg

Directions:

1. Select SEAR/SAUTE and set temperature to HI. Press START/STOP and allow preheating for 3 minutes.
2. After preheating is complete, place the butter, shallots, and ginger into the cooking pot and sauté until lightly browned, about 5 minutes.
3. Add pumpkin, potatoes, and carrots to the pot and stir.
4. Add paprika, curry powder, cayenne pepper, broth powder, and water to the pot and mix well.
5. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HI. Set time to 20 minutes. Select START/STOP to begin.
6. 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.
7. Stir in cream, salt, white pepper, and nutmeg.
8. Allow to cool slightly. Carefully pour soup into a blender and mix in batches. Serve hot.
9. For an added touch, finish each bowl with a dollop of unsweetened whipped cream and a drizzle of pumpkin oil.

Chicken Biryani

Ingredients:

• 2 tablespoons coconut oil or ghee
• 1 onion, sliced thinly
• 3 garlic cloves, chopped
• 1 teaspoon grated ginger
• 5 chicken breasts, boneless, skinless, cut into 2.5cm pieces
• 3 cardamom pods
• 1 cinnamon stick
• 1 teaspoon turmeric
• Pinch of saffron
• 2 bay leaves
• 4 tablespoons curry paste
• 400g basmati rice, rinsed until water runs clear
• 500ml chicken stock, warm
• 50g sultanas
• To Serve: Coriander leaves, Yogurt, Chutney

Directions:

1. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
2. Add oil or ghee to pan and sauté onions, stirring until brown and crispy, about 7-8 minutes. Add chicken and stir frequently for 7-8 minutes. Next, add spices and then rice and stock to pot.
3. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
4. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
5. When pressure cooking is complete, let release naturally for 10 minutes then quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit is finished releasing pressure. Stir in sultanas.
6. Serve in bowls with coriander yogurt and chutney.

Slow Cooked Duck Ragu

Ingredients:

• 1kg (4) legs of duck
• 1 tablespoon oil
• 1 large red onion, roughly chopped
• 2 medium onions, roughly sliced
• 2 garlic cloves, minced
• 150ml dry red wine
• 250g tomato passata
• 1 chicken stock cube
• 2 thyme springs
• 4 allspice berries
• 3 bay leaves
• ¼ teaspoon sugar
• Salt and pepper
• Parsley for garnish

Directions:

1. Select SEAR/SAUTE and set temperature to HIGH. Press START/STOP and allow to preheat for 5 minutes.
2. After 5 minutes, add the oil, onion and garlic. Saute for 2 minutes. Add the wine and continue cooking for additional 3 minutes.
3. Season duck legs with salt and pepper from both sides and add to the pot along with all remaining ingredients.
4. Assemble pressure lid, making sure the pressure release valve is in the VENT position. Select SLOW COOK, set temperature to HI and time to 6 hours. Press START/STOP to begin cooking.
5. When cooking is complete, remove bay leaves, allspice berries and thyme springs. The duck should be falling off the bone at this point. Remove skin and bones, using two forks carefully pull the duck meat apart.
6. Serve hot over fresh pasta garnished with parsley.

Cauliflower Mash with Cheese and Bacon

Ingredients:

• 700g cauliflower, cleaned and cut into 2.5cm florets
• 250ml water
• 3 tablespoons sour cream
• 25g butter
• 100g grated cheddar cheese
• 4 rashers cooked bacon, chopped

Directions:

1. Place cauliflower and water in pot.
2. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
3. Select PRESSURE and set to HIGH. Set time to 4 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 is finished releasing pressure.
5. Remove the pot and be sure to drain any excess water, puree in a food processor. Add sour cream and butter, season to taste. Clean pot.
6. Butter a 20cm dish and add cauliflower mash to it. Top with cheddar and bacon.
7. Insert the reversible rack in the lower steam position (no top tier installed). Next, place the dish on the rack. Close the crisping lid. Select GRILL and set time to 5 minutes. Select START/STOP to begin.
8. Once timer is complete, remove from unit and serve immediately.

Salmon Burgers with Thai Quinoa Salad

Ingredients:

Burger:

• 600g skinless salmon fillet, finely diced
• 3 spring onions, chopped finely
• 1-2 red chillies, seeds removed, finely diced
• 2 tablespoon lime juice
• Salt and pepper to taste
• 3 tablespoons mayonnaise
• 75g panko breadcrumbs

For Serving:

• 6 brioche buns
• lettuce
• lime wedges
• Oil for brushing

Sriracha and Garlic Mayonnaise:

• 2 garlic cloves, smashed into a paste
• 100g mayonnaise
• 1 tablespoon sriracha sauce
• 2 teaspoons agave nectar (optional)

For the Quinoa Salad:

• 250g quinoa
• 400ml water
• 1 pink grapefruit, skin and pith sliced off and diced, reserve juice for dressing
• 1 avocado, peeled, stone removed and diced
• 1/2 cucumber, diced
• 10g coriander, chopped
• 10g parsley, chopped
• 10g mint, chopped
• 3-4 tablespoons fresh lime juice
• 2 tablespoons grape seed oil
• 1 1/2 tablespoons fish sauce
• 1 tablespoon agave nectar
• Salt and pepper to taste
• 50g peanuts, crushed
• 4 finely shredded lime leaves

Directions:

1. In a medium bowl, mix all the ingredients for the burgers. Next divide into 6 even burgers on a tray and leave in the fridge for 3 hours to set firmly.
2. Rinse the quinoa in cold water until it runs clear. Place the quinoa in the pot with water and stir.
3. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
4. Select PRESSURE and set to HI. Set time to 2 minutes. Select START/STOP to begin.
5. While quinoa is cooking, mix the mayonnaise ingredients together in a small bowl and set aside, covered in fridge.
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 is finished releasing pressure.
7. Fluff quinoa and place in large bowl. Let cool 15 minutes before adding the remaining ingredients for the salad. Set aside in fridge.
8. Place reversible rack in pot in grill position. Close lid and select GRILL for preheat for 5 minutes. Brush salmon burgers with oil and place on the rack once grill is heated.
9. Close the crisping lid. Select GRILL and set time to 8 minutes. Select START/STOP to begin.
10. Flip burgers after 4 minutes and grill until desired temperature. Check at 6 minutes for a rare burger. It is best to cook in 2 batches.
11. Remove burgers and serve over salad with a dollop of mayonnaise and lime wedges for a lower carb meal or serve on a brioche bun with lettuce and tomato.

Vegetarian Shepherd's Pie

Ingredients:

For the Mash:

• 700g butternut squash
• 700g sweet potato
• 300ml water
• 4 tablespoons butter, split
• 50ml double cream
• Salt and pepper to taste
• 1 tablespoon zaatar spice mix

Filling:

• 4 tablespoons olive oil, split
• 1 sweet onion, diced
• 2 celery sticks, diced
• 3 carrots, peeled and diced
• 5 garlic cloves, minced
• 1 teaspoon dried thyme
• 250g chestnut mushrooms, cleaned and cut in half
• 100g shitake mushrooms, cleaned and sliced
• 400g ready made beluga or green lentils
• 1 (400g) can chopped tomatoes
• 2-3 tablespoons vegetarian gravy granules
• 100g frozen peas

Directions:

1. Add squash/sweet potato mixture to pot and add water.
2. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
3. Select PRESSURE and set to HIGH. Set time to 6 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 is finished releasing pressure.
5. Drain any water if needed and mash vegetables. Next, add 2 tablespoons of butter and cream. Mix and set aside, covered whilst you cook the filling. Clean pot and return to machine.
6. Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Allow to preheat for 5 minutes.
7. Add 2 tablespoons olive oil to pan and cook onions, celery and carrots for about 9 minutes, stirring frequently. Next, add garlic and cook 1 minute.
8. Add remaining 2 tablespoons olive oil to pan and add mushrooms, stirring until golden and juices are released for about 10 minutes. Add thyme, lentils, tomatoes gravy granules stirring until incorporated and cook for another 10 minutes.
9. Stir in peas and top with mash. Smooth mash over entire filling and dot with remaining butter and sprinkle with zaatar.
10. Close crisping lid and select BAKE/ROAST 200°C for 10 minutes. Serve immediately.

Potato Wedges

Ingredients:

• 250ml water
• 4 white potatoes, cut in 5cm wedges
• 2 tablespoons extra virgin olive oil, divided
• 1 tablespoon fresh oregano leaves, chopped
• 4 garlic cloves, peeled, chopped
• Juice of 1 lemon
• 2 teaspoons sea salt
• 1 teaspoon ground black pepper

Directions:

1. Pour water into the pot. Place potatoes in the Cook & Crisp™ Basket and place basket in pot.
2. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin.
3. While potatoes are cooking, stir together 1 tablespoon olive oil with oregano, garlic, lemon juice, salt, and pepper in a small bowl. Set aside.
4. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
5. Pour remaining olive oil over the potatoes in the basket, shaking to coat evenly.
6. Close the crisping lid. Select AIR CRISP, set temperature to 200°C, 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.

Maple Bacon "Jerky"

Ingredients:

• 180g smoked bacon rashers
• 4 tablespoons pure maple syrup, save 1 tablespoon for brushing half way through cooking
• 1 tablespoon brown sugar

Directions:

1. Select SEAR/SAUTÉ to MD:HI. Let unit preheat for 5 minutes. Next, place 3 bacon rashers into the pot and render some of the fat, then repeat until all bacon is cooked, about 10 minutes. You do not want to brown or cook at this point. Pat dry with kitchen roll. Clean pot and return to machine.
2. Mix maple syrup and sugar together. Brush both sides of bacon with maple mixture. Place the reversible rack in the lower steam position into the pot. Place half of the bacon on the rack. Next, install the top layer and place remaining bacon on it.
3. Lower lid and select DEHYDRATE to 60°C for 6 hours. Halfway through cooking, check bacon is dried to your preference. If further dehydrating is desired, continue to dehydrate for remaining 3 hours.
4. Once timer is complete, serve immediately.

Dehydrated Plum Tomatoes

Ingredients:

• 14 (690g) sweet plum tomatoes, sliced thinly to 8mm-1cm thin, stem and ends trimmed

Directions:

1. Place the reversible rack in the lower steam position into the pot. Place half of the tomatoes on the rack, starting with bottom and line tomatoes on it. Next, install the top tier. Place remaining tomatoes on it.
2. Select DEHYDRATE at 60°C and set for 4 hours.
3. Halfway through cooking, check tomatoes are cooked as desired. If further dehydrating is desired, continue to dehydrate for remaining 2 hours.

Rice Pudding with Mixed Berries Compote

Ingredients:

Compote:

• 800g frozen mixed berries or cherries, thawed
• 250ml pomegranate juice or water
• 2 tablespoons fresh lemon juice
• 100g caster sugar
• 1 tablespoon corn flour
• 1 tablespoon water

Pudding:

• 200g short-grained rice or pudding rice
• 500ml water
• 500ml whole milk
• 75g caster sugar
• 2 teaspoons vanilla paste
• 1/4 teaspoon salt
• 200ml single cream

Directions:

1. Place all the compote ingredients, except corn flour and water, in pot.
2. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
3. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin. Let naturally release for 10 minutes.
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 is finished releasing pressure.
5. Stir corn flour with 1 tablespoon of water and stir into compote to thicken. Set aside in a bowl to cool. Clean pot and return to unit.
6. Pour rice and water into pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
7. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin. Let naturally release for 10 minutes. Next, quick release the pressure by moving the pressure release valve. Carefully remove lid when unit is finished releasing pressure.
8. Select SEAR/SAUTÉ to Med/High. Stir in milk, sugar, vanilla and salt. Stir in cream and cook until thick and creamy, about 4-5 minutes. Let cool or serve warm.

Homemade Vanilla Yogurt

Ingredients:

• 2L whole milk
• 3 tablespoon plain yogurt with active live cultures
• 1/2 tablespoon vanilla extract
• 60ml honey (optional)

Directions:

1. Pour the milk into the pot. Assemble the pressure lid, making sure the pressure release valve is in the VENT position.
2. Select Yogurt and set time to 8 hours. Select START/STOP to begin.
3. After the milk has boiled and the display reads Add & Stir, remove pressure lid. Add in plain yogurt and whisk until fully incorporated (This may take several hours for the milk to boil and cool).
4. Assemble the pressure lid back onto the pot, making sure the pressure release valve is still in the VENT position. Hit START/STOP to resume the process. Let incubate for 8 hours.
5. After timer is complete (8 hours later), transfer your yogurt to a glass container or bowl and chill for a minimum of 8 hours in the refrigerator.
6. Add the vanilla and honey (if using) to the yogurt and stir until well combined. Cover and place the glass bowl back in the refrigerator or divide the yogurt among airtight glass jars. Refrigerate yogurt for up to 2 weeks.

Rhubarb Upside-Down Cake

Ingredients:

For the Topping:

• 500g rhubarb, trimmed to 2cm lengths
• 125g caster sugar
• 50g unsalted butter
• Pinch of salt

For the Cake:

• 150g unsalted butter, softened
• 150g caster sugar
• 2 eggs
• Zest of 1 lemon
• 100g plain flour
• 1 1/2 teaspoons baking powder
• 100g ground almonds
• 1 teaspoon almond extract
• 120ml milk

To Serve:

• Full-fat Greek yogurt

Directions:

1. Slice the rhubarb into lengths that will fit into the pan, long and short lengths, 2 cm thick.
2. Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Allow to preheat for 5 minutes.
3. Add sugar and butter to pan, stirring until sugar starts to dissolve. Next, add the rhubarb and gently cook for 5-6 minutes until it releases juices and is slightly tender. Remove pot from machine and set aside on a cooling rack.
4. Cream the butter and sugar until pale and fluffy, add the zest then eggs one at a time, scraping down the sides.
5. In a separate bowl, sift flour and baking powder together. Add ground nuts to the dry mixture.
6. Add the almond extract to creamed eggs and butter, then the dry ingredients, alternating with the milk. Spoon the batter over the rhubarb and spread over evenly.
7. Place pot with batter back in machine. Close the crisping lid and press AIR CRISP 170°C for 40 minutes.
8. Once timer is complete, test with a skewer in the centre - it will come out clean when cooked.
9. Remove pot and place on cooling rack. Cool for 15 minutes. Place a plate over the cake and turn out. Slice and serve with yogurt.

Cooking Charts

Pressure Cooking Chart

Pressure Cooking Chart, continued

Pressure Cooking Chart, continued

Pressure Cooking Chart, continued

TenderCrisp® Chart

Air Crisp Cooking Chart for the Cook & Crisp™ Basket

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

Steam Chart for the Reversible Rack

Steam Chart for the 2 Tier Reversible Rack

Dehydrate Chart for the Cook & Crisp™ Basket