Ninja Foodi 9-in-1 Multi-Cooker

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.

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.

Diagram: Illustration of the Ninja Foodi unit with the Pressure Lid attached.

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.

Diagram: Illustration of the Ninja Foodi unit with the Crisping Lid attached.

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 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.

Diagram: Illustration showing the Ninja Foodi unit with both the Pressure Lid and Crisping Lid detached, with labels pointing to each.

Images: Examples of TenderCrisp® results: TenderCrisp® Frozen to Crispy (chicken wings), TenderCrisp® Roasts (whole chicken), TenderCrisp® 360 Meals (steak, mashed potatoes, asparagus), TenderCrisp® One-Pot Wonders (casserole dish).

TenderCrisp® Kickstarter Recipes

Herb-Roasted Chicken

Prep: 10 MINUTES | Total Cook Time: 30-40 MINUTES | Makes: 4 SERVINGS
Approx. Pressure Build: 6 MINUTES | Pressure Cook: 22 MINUTES | Pressure Release: 5 MINUTES | Air Crisp: 8-18 MINUTES

Ingredients:

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

Directions:

1. Remove packet of giblets, if included in cavity of the chicken. 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 into 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 22 minutes. Select START/STOP to begin.
5. 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 release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
6. Brush chicken with vegetable oil or spray with cooking spray. Season with remaining salt and pepper.
7. Close crisping lid. Select AIR CRISP, set temperature to 200°C, and set time to 8 minutes. Select START/STOP to begin. Cook until desired level of crispness is reached, adding up to 10 additional minutes.
8. Cooking is complete when internal temperature reaches 75°C. Remove chicken from basket using 2 large serving forks. Let it rest for 10 minutes before serving.

Tip: Use cooking spray in place of oil to evenly coat large cuts of protein in the Cook & Crisp Basket.

Teriyaki Chicken, Broccoli & Rice

Prep: 10 MINUTES | Total Cook Time: 32 MINUTES | Makes: 2 SERVINGS
Approx. Pressure Build: 8 MINUTES | Pressure Cook: 2 MINUTES | Pressure Release: 10 MINUTES | Grill: 12 MINUTES

Ingredients:

• 200g long-grain white rice, rinsed
• 310ml chicken stock
• 70g frozen mixed vegetables
• 1 teaspoon sea salt, divided
• 2 teaspoons ground black pepper, divided
• 1 tablespoon garlic powder
• 2 uncooked fresh boneless skinless chicken breasts (250g each)
• 1 head broccoli (400g), cut in 5cm florets
• 1 tablespoon extra virgin olive oil
• 60ml teriyaki sauce

Directions:

1. Place rice, 240ml chicken stock, frozen vegetables, 1/2 teaspoon salt, 1 teaspoon pepper, and garlic powder into the pot; stir to combine.
2. Place chicken breasts on reversible rack, making sure rack is in the higher position. Place rack inside pot over rice mixture.
3. 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.
4. While chicken and rice are cooking, toss broccoli in a bowl with the olive oil and remaining salt and pepper.
5. When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release any remaining pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
6. Remove reversible rack from pot. Stir remaining 70ml chicken stock into rice mixture. Return reversible rack with chicken to pot. Brush tops of chicken breasts liberally with teriyaki sauce. Add broccoli to rack around chicken.
7. Close crisping lid. Select GRILL and set time to 12 minutes. Select START/STOP to begin.
8. Check after 10 minutes for desired crispiness. Cooking is complete when internal temperature of chicken reaches 75°C. Serve chicken with rice and broccoli.

Tip: Chicken can be replaced by frozen salmon fillets.

Choose Your Own TenderCrisp® Adventure

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

Tip: If you want to keep meat drippings from falling off the reversible rack and onto your starches and grains below, place a layer of aluminium foil under the meat to keep everything tidy and clean.

TenderCrisp® Frozen to Crispy

With a Ninja® Foodi® on your worktop, frozen is the new fresh. Pressure cook frozen meats to quickly defrost and tenderise them at the same time. Then use the crisping lid to crisp your meal the way you want.

Buffalo Chicken Wings

Prep: 10 MINUTES | Cook: 20 MINUTES | Makes: 4-6 SERVINGS | Approx. Pressure Build: 6 MINUTES
Pressure Release: QUICK

Ingredients:

• 125ml water
• 1kg frozen chicken wings and drums separated
• 2 tablespoons vegetable oil
• 2 tablespoons Buffalo sauce
• 1 teaspoon sea salt

Directions:

1. Pour water into pot. Place wings into the Cook & Crisp™ basket and place basket in pot. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
2. Select PRESSURE and set to 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 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 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.

Image: A plate of buffalo chicken wings with celery and blue cheese dip.

TenderCrisp® 360 Meals

Take full advantage of the Foodi's cooking capabilities to create wholesome, delicious home-cooked meals.

Steak, Mashed Potatoes & Asparagus

Prep: 10 MINUTES | Cook: 9-13 MINUTES | Makes: 2 SERVINGS | Approx. Pressure Build: 9 MINUTES
Pressure Release: QUICK

Ingredients:

• 400g potatoes, cut in 2cm cubes
• 125ml water
• 2 frozen sirloin steaks (225g each, 2cm thick)
• Salt and freshly ground black pepper to taste
• 25g butter
• 4 tablespoons single cream
• 100g asparagus spears, trimmed
• 1 tablespoon olive oil, plus a little extra for brushing

Directions:

1. Place potatoes and water into the pot.
2. Place the reversible rack in the pot over potatoes, making sure rack is in the higher position. Season steaks with salt and 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, and season to taste.
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 steaks from pot and pat steaks dry. Drain water from potatoes. Mash potatoes with butter, cream, and seasoning, using a nonstick mashing utensil.
7. Return rack with steaks to pot over mashed potatoes. Brush over with oil. Arrange asparagus on rack next to steaks. Close crisping lid. Select GRILL and set time to 5 minutes for medium steak or 8 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.

Note: If using fresh steaks instead of frozen, do not pressure cook them. Add them to the rack over the mashed potatoes as instructed in step 7. Grill the fresh steaks until internal temperature is at least 55°C. Flip them over halfway through grilling.

Image: A plate with steak, mashed potatoes, and asparagus.

TenderCrisp® One-Pot Wonders

One pot does the lot from casseroles to curries, stews, pies and more...

Mushroom Risotto

✅ Prep: 10 MINUTES | Cook: 16 MINUTES | Makes: 4 SERVINGS | Approx. Pressure Build: 5 MINUTES
Pressure Release: NATURAL 2 MINUTES

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 garlic clove, chopped
• 400g mixed mushrooms
• 300g risotto rice
• 1L hot vegetable stock
• 75ml white wine
• 75g grated vegetarian hard cheese (or Parmesan for non vegetarians)

Directions:

1. Select SEAR/SAUTÉ and select HIGH. Press START/STOP and allow the pot to heat up for 3 minutes. Add the oil and onions, mix with a wooden spoon and cook for 2-3 minutes.
2. Add the garlic and mushrooms and cook for another 3-4 minutes until the mushrooms have softened.
3. Add the rice and allow to cook for a minute, then add the stock and wine and bring to the boil. Press START/STOP.
4. Assemble the pressure lid, making sure the pressure release valve is the SEAL position.
5. Select PRESSURE and set to HIGH and set the time to 8 minutes. Press START/STOP to begin.
6. When pressure cooking is complete, allow pressure to natural release for 2 minutes. After 2 minutes, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
7. Stir in the hard cheese and serve immediately.

Image: A bowl of mushroom risotto.

Penne with Chilli Tomato Sauce and Mozzarella

✅ Prep: 10 MINUTES | Cook: 42 MINUTES | Makes: 4-5 SERVINGS | Approx. Pressure Build: 5 MINUTES
Pressure Release: NATURAL 10 MINUTES

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2 sticks of celery, finely chopped
• 1 large aubergine, chopped
• 1/2 teaspoon of chilli flakes
• 3 x 400g cans of chopped tomatoes
• 2 tablespoons tomato puree
• 100g pitted black olives
• 500g penne pasta
• 200ml white wine
• 500ml water
• 125g mozzarella, roughly chopped
• Salt and pepper
• Handful of chopped basil + extra to serve

Directions:

1. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 1 minute.
2. Add onion and celery to pot and cook until softened, approximately 10 minutes. Add garlic, chilli and aubergine and cook for a further 5 minutes.
3. Add chopped tomatoes and tomato puree and allow to simmer for a further 5 minutes. Finally, add olives, wine, water and penne to the pot. 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, allow the pressure to naturally release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
6. Stir chopped basil, salt and pepper into the paste, then evenly scatter mozzarella onto surface of pasta.
7. Close crisping lid. Select GRILL and set time for 8 minutes. Select START/STOP to begin.
8. Serve pasta scattered with basil.

Image: A dish of penne pasta with tomato sauce and mozzarella.

Ratatouille

✅ Prep: 15 MINUTES | Cook: 9 MINUTES | Makes: 4 SERVINGS | Approx. Pressure Build: 8 MINUTES
Pressure Release: QUICK

Ingredients:

• 1 red onion, diced
• 3 garlic cloves, chopped
• 1 small aubergine, diced
• 1 small red pepper, deseeded and diced
• 1 small green pepper, deseeded and diced
• 1 small yellow pepper, deseeded and diced
• 1 medium courgette, diced
• 300ml passata
• Salt and freshly ground black pepper
• Freshly chopped/ripped basil to serve

Directions:

1. Select SEAR/SAUTÉ, set to MD:HI and select START/STOP. Add the oil to the pot and let it heat for 2 minutes.
2. Place the chopped onion into the pot and fry for 4-5 minutes until the onion is soft and translucent. Add the garlic and continue to cook for another 2 minutes before adding the diced aubergine. Stir to mix with the onion and garlic and add 200ml of the passata.
3. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 1 minute and 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 the lid when unit has finished releasing pressure.
5. Add the peppers, courgette and the remaining passata to the pot and stir to mix in. Season to taste.
6. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 1 minute and select START/STOP to begin.
7. When pressure-cooking is complete, quick release the pressure by moving the pressure release to the VENT position. Carefully remove the lid when unit has finished releasing pressure.
8. Mix in some freshly chopped basil, season with salt and freshly ground black pepper and serve.

Tip: Dice the aubergine at the very last moment (as you need it) as it will oxidise and discolour very quickly.

Image: A dish of ratatouille.

Cottage Pie

Prep: 25 MINUTES | Cook: 27-29 MINUTES | Makes: 6 SERVINGS | Approx. Pressure Build: 13 MINUTES (TOTAL)
Pressure Release: QUICK

Ingredients:

• 3 potatoes (750g), cut in 2.5cm chunks
• 125ml water
• 62g butter, melted
• 125ml double cream
• 2 teaspoons sea salt, divided
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 250g button mushrooms, stems removed, chopped
• 2 large carrots, and chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 750g beef mince
• 130g frozen peas
• 250ml beef stock
• 5 tablespoons instant thickening granules
• 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried), for garnish

Directions:

1. Place potatoes and water into the pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
2. Select PRESSURE and set to HIGH. Set time to 7 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. Mash potatoes with butter, cream, and 1/2 teaspoon salt; transfer to bowl and cover to keep warm. Wipe out pot and return to unit.
5. Select SEAR/SAUTÉ and set to HIGH. Add oil and allow to heat for 3 minutes.
6. After 3 minutes, add the onion, mushrooms, carrots, and remaining 1 1/2 teaspoons salt. Sauté until mushrooms have released their liquid and onion is translucent, 5 to 7 minutes. Add garlic, tomato paste, and Worcestershire sauce and sauté for 1 minute. Stir in ground beef, peas, and broth. 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. 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. Stir thickening granules into meat mixture, then spread mixture in an even layer in bottom of pot. Spread mashed potatoes evenly over the meat mixture.
9. Close the crisping lid; select GRILL. Set time to 5 minutes. Select START/STOP to begin.
10. When cooking is complete, allow to rest for 10 minutes. Top with fresh parsley and serve.

Image: A cottage pie.

Beef Hot Pot

Prep: 15 MINUTES | Cook: 60 MINUTES | Makes: 4 SERVINGS | Approx. Pressure Build: 8 MINUTES
Pressure Release: QUICK

Ingredients:

• 2 tablespoons vegetable oil
• 600g good-quality braising/stewing steak cut into 2.5-3cm dice
• 400ml beef stock
• 1 tablespoon plain flour
• 1 large bay leaf
• 1 teaspoon dried mixed herbs
• Flaked sea salt and freshly ground pepper
• 250g carrots, cut into medium dice
• 1 large onion, sliced
• 400g potatoes, cut into 2-3 mm slices
• Chopped parsley to serve

Directions:

1. Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Add a tablespoon of oil and let it heat for 2 minutes.
2. Add the meat to the pot. Cook until browned, moving around to get an even colour. This may take 5 minutes. To retain the heat in the pan and get a good sear, this can be done in two batches.
3. Turn heat to LO:MD. Sprinkle the flour over the meat and continue stirring. Stir for approximately 1-2 minutes to coat.
4. Add the stock in batches (approximately 100ml at a time) to prevent clumping. Stir until the liquid starts to bubble gently. Then add the bay leaf and mixed herbs and combine into the sauce.
5. Add a little more stock, if necessary, and season with the flaked sea salt and freshly ground black pepper.
6. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 45 minutes. Select START/STOP to begin. While the pressure is building and before the timer starts counting down, steam will be released from the red button.
7. When pressure cooking is complete, quick release the pressure by moving the pressure release to the VENT position. Carefully remove the lid when unit has finished releasing pressure.
8. Add the carrots and onions and stir into the sauce. Layer the sliced potatoes on top and, using a plastic slice, gently press the potatoes down so they are flat and laying on top of the sauce and meat.
9. Assemble the 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.
10. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when unit has finished releasing pressure.
11. Serve sprinkled with freshly chopped parsley and accompany with seasonal green vegetables.

Tip: Hot Pot is traditionally made with lamb, but this recipe showcases this moreish dish using beef. Serve with braised red cabbage (pg 28).

Thai Green Chicken Curry

Prep: 15 MINUTES | Cook: 13 MINUTES | Makes: 4 SERVINGS | Approx. Pressure Build: 5 MINUTES
Pressure Release: NATURAL 2 MINUTES

Ingredients:

• 1/2 tablespoon vegetable oil
• 4 tablespoons Thai green curry paste
• 400g diced chicken breast
• 400ml can coconut milk
• 200ml hot chicken stock
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1 courgette, sliced into thin rounds
• 1 red pepper, sliced
• 100g green beans

Directions:

1. Select SEAR/SAUTÉ and select HIGH. Press START/STOP and allow the pot to heat up for 3 minutes. Add the oil and curry paste and cook for 1 minute, stirring regularly.
2. Add the chicken, coconut milk, chicken stock, fish sauce and brown sugar and mix well. Press START/STOP.
3. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
4. Select PRESSURE and set to HIGH and set the time to 5 minutes. Press START/STOP to begin.
5. When pressure cooking is complete, allow pressure to natural release for 2 minutes. After 2 minutes, quick release the remaining pressure by turning the pressure release valve to the VENT position.
6. Carefully remove lid when unit has finished releasing pressure. Select SEAR/SAUTÉ and select HIGH.
7. Add the courgette, red pepper and green beans and cook for 4 minutes until the vegetables have softened but still retain a little bite.
8. Serve immediately with cooked rice.

Image: A bowl of Thai green chicken curry with rice.

Chicken Pot Pie

Prep: 10 MINUTES | Cook: 24 MINUTES | Makes: 4-6 SERVINGS | Approx. Pressure Build: 6 MINUTES
Pressure Release: QUICK

Ingredients:

• 25g unsalted butter
• 1 medium onion, diced
• 1 large carrot, diced
• 1 stalk celery, diced
• 2 garlic cloves, minced
• 600g chicken breasts, cut in 2.5cm cubes
• 250ml chicken stock
• 100g frozen peas
• 1 1/2 teaspoons fresh thyme, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 125ml double cream
• 50g plain flour
• 320g ready rolled puff pastry, cut to round 2cm larger than pot.
• 1 beaten egg

Directions:

1. Select SEAR/SAUTE 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, celery and garlic, and sauté until softened, for about 5 minutes. Stir a few times.
3. Add chicken and stock to the pot. 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. 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. Select SEAR/SAUTE and set to MD:HI. Select START/STOP to begin. Add remaining ingredients to pot, except pastry and egg. Stir until sauce thickens and bubbles for about 3 minutes. Turn off.
6. Lay pastry evenly on top of the filling mixture, tucking edges in if necessary. Make a small cut in center of pie crust so that steam can escape during baking. Brush top with egg. Wipe around pot with a paper towel to clean.
7. Close crisping lid. Select GRILL and set time to 6 minutes. Select START/STOP to begin.
8. When cooking is complete, remove pot from unit and place on a heat-resistant surface. Let rest 10 to 15 minutes before serving.

Image: A chicken pot pie.

Everyday Basics

Elevating your weeknight meals is as easy as adding any of these snacks or sides to your menu.

Potato Wedges

✅ Prep: 5 MINUTES | Cook: 18-33 MINUTES | Makes: 4 SERVINGS | Approx. Pressure Build: 6 MINUTES
Pressure Release: QUICK

Ingredients:

• 125ml water
• 4 King Edward or Maris Piper potatoes, cut in 5cm wedges
• 2 tablespoons olive oil, divided
• 1 tablespoon fresh oregano leaves, chopped
• 4 garlic cloves, minced
• Juice of 1 lemon
• 1 teaspoon sea salt
• 2 teaspoons ground black pepper

Directions:

1. Pour water into the pot. Place potatoes into the Cook & Crisp™ Basket and place basket into 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 30 minutes. Select START/STOP to begin. Check potatoes after 15 minutes. Continue cooking for up to 15 more 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.

Image: A serving of potato wedges.

Jacket Potatoes

✅ Prep: 5 MINUTES | Cook: 30-35 MINUTES | Makes: 4 SERVINGS

Ingredients:

• 4 baking potatoes (750g)
• 1 tablespoon olive oil
• 1 teaspoon sea salt flakes
• Serve with coleslaw, cheese, baked beans or tuna mayonnaise

Directions:

1. Prick potatoes all over with a fork. Using fingers, massage oil and sea salt onto the skin, making sure the potatoes are evenly coated. Place potatoes into the Cook & Crisp™ Basket, and place basket into pot.
2. Close crisping lid. Select AIR CRISP and set temperature to 200°C time to 8 minutes. Select START/STOP to begin. Check whether the potatoes are soft, by inserting a knife into center, if not cook for 5 more minutes.
3. When cooking is complete, serve immediately with your favourite topping.

Image: A baked jacket potato.

Roasted Mediterranean Vegetables

✅ Prep: 15 MINUTES | Cook: 25-30 MINUTES | Makes: 4 SERVINGS

Ingredients:

• 1 aubergine (300g) approx
• 2 courgettes (300g) approx
• 1 red pepper
• 1 yellow pepper
• 2 small red onions
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, crushed
• 1 tablespoon fresh thyme leaves or oregano leaves
• Salt and pepper to taste

Directions:

1. Roughly chop the vegetables into a 2.5cm dice. Add vegetables to pot with the remaining ingredients. Season to taste. Toss all together, making sure the vegetables are well coated.
2. Close crisping lid. Select BAKE/ROAST and set temperature to 180°C time to 25-30 minutes. Select START/STOP to begin. Stir after 15 minutes.
3. When cooking is complete, serve immediately.

Image: A dish of roasted Mediterranean vegetables.

Braised Red Cabbage

✅ Prep: 10 MINUTES | Cook: 15 MINUTES | Makes: 8 SERVINGS | Approx. Pressure Build: 4 MINUTES
Pressure Release: NATURAL 2 MINUTES

Ingredients:

• 1/2 small red cabbage, (approximately 400g), cored and finely sliced
• 1 onion, finely sliced
• 1 tablespoon vegetable oil
• 150ml red wine
• 1 stock cube (optional for additional flavour, vegetable or chicken can be used)
• Salt and freshly ground black pepper

Directions:

1. Select SEAR/SAUTÉ and set to MD:HI and press START/STOP to begin. Add the vegetable oil and let it heat for 2 minutes.
2. Place the sliced onion into the cooking pot and fry, stirring regularly with a plastic spoon or spatula for 4 to 5 minutes until the onion softens. Add the sliced red cabbage and mix well. Add the crushed stock cube followed by the wine and a splash of water.
3. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LO. Set time to 10 minutes and select START/STOP to begin. While the pressure is building and before the timer starts counting down, steam will be released from the red button. When pressurised, the red button will pop up and the timer will start.
4. When pressure-cooking is complete, allow pressure to naturally release for 2 minutes. After 2 minutes, quick release the remaining pressure by moving the pressure release to the VENT position. Carefully remove the lid when unit has finished releasing pressure. Season with salt and pepper, if required, and serve.

Tip: For a fruity flavour, add a peeled, cored and diced cooking apple at the point the red cabbage is added. For an additional Christmas feel, a spoonful of cranberry sauce or jelly can be mixed in to the dish at the end of the cooking process.

Image: A dish of braised red cabbage.

Egg Fried Rice

✅ Prep: 2 MINUTES | Cook: 8 MINUTES | Makes: 4 SERVINGS | Approx. Pressure Build: 5 MINUTES
Pressure Release: NATURAL 2 MINUTES

Ingredients:

• 350g easy cook long grain rice
• 700ml hot vegetable stock
• 1/2 teaspoon Chinese five spice
• 150g frozen peas and sweetcorn
• 2 spring onions, chopped
• 1 tablespoon sesame oil
• 2 medium eggs
• 1 tablespoon soy sauce

Directions:

1. Add the rice, hot vegetable stock and Chinese five spice to the pot, mix well. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
2. Select PRESSURE and set to HIGH. Set time to 4 minutes. Press START/STOP to begin.
3. When pressure cooking is complete, allow pressure to naturally release for 2 minutes. After two minutes finish releasing pressure by moving the pressure release value to the VENT position.
4. Remove the lid, select SEAR/SAUTÉ and select HIGH.
5. Press START/STOP to begin, add the peas and corn and the chopped spring onion. Cook for 1 minute, stirring well.
6. Make a well in the middle of the rice and add the sesame oil. Crack in the eggs and whisk with a silicone ladle, cooking for a couple of minutes until they resemble scrambled eggs. Do not mix the eggs with the rice until the eggs are fully cooked.
7. Once the eggs have cooked add the soy sauce and mix well so that all the ingredients are well combined.
8. Press START/STOP and serve immediately.

Image: A dish of egg fried rice.

Desserts

Fancy something sweet? Easily create delicious desserts, from comforting puddings to healthy yogurt.

Homemade Vanilla Yogurt

✅ Prep: 5 MINUTES | Incubate: 8 HOURS | Chill: 8-12 HOURS | Makes: 8 SERVINGS

Ingredients:

• 2L whole milk
• 2 tablespoons bio natural 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.
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 leftovers for up to 2 weeks.

Image: A bowl of homemade vanilla yogurt.

Crème Caramel

✅ Prep: 20 MINUTES | Cook: 24 MINUTES, PLUS CHILL FOR 4-12 HOURS | Makes: 8 SERVINGS
Approx. Pressure Build: 5 MINUTES | Pressure Release: NATURAL 10 MINUTES

Ingredients:

• 300g caster sugar, divided
• 310ml water, divided
• 5 eggs
• 1/4 teaspoon salt
• 720ml whole milk
• 1 teaspoon vanilla extract

Directions:

1. Place 200g sugar and 60ml water into the pot. Gently swirl until sugar looks like wet sand.
2. Select SEAR/SAUTÉ and set to HIGH. Do not disturb the pot for 5 minutes.
3. After 5 minutes, remove the pot and swirl the sugar-water gently. Repeat every 2 minutes for the remaining 10 minutes, until sugar has caramelized and browned. Working quickly, pour caramel from the pot into 8 ramekins and allow to cool for 3 minutes.
4. Place eggs, salt, and remaining sugar into a bowl. Using a stand mixer, beat on low for 5 minutes. Add milk and vanilla and continue mixing for an additional 2 minutes.
5. Pour mixture into ramekins with caramel, then cover each individual ramekin with cling film.
6. Place the reversible rack into the pot, making sure the rack it's in the lower position. Pour 250ml water into pot, then place ramekins onto reversible rack. If necessary, stack ramekins on top of one another so they are able to fit inside the pot on the rack.
7. Assemble pressure lid, making sure the Pressure Release valve is in the seal position. Select PRESSURE and set to HIGH. Set time to 9 minutes. Select START/STOP to begin.
8. 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.
9. Remove ramekins from pot and allow to cool in the refrigerator for at least 4 hours to overnight.

Image: A crème caramel dessert in a ramekin.

Banana Cake

✅ Prep: 10 MINUTES | Cook: 40-50 MINUTES | Makes: 1 CAKE

Ingredients:

• 175g butter (room temp)
• 175g light brown sugar
• 3 eggs, beaten
• 200g self-raising flour
• 1/2 teaspoon mixed spice
• 2-3 ripe bananas, approx. 360g weight with skins on, peeled and mash

Directions:

1. Grease a 20cm baking tin (or Ninja® multipurpose tin) and line bottom with a piece of baking parchment cut to size.
2. Cream butter and sugar together in a bowl until light in colour and fluffy in texture. Gradually beat in the eggs at little at a time with a tablespoon of flour until all incorporated. Sift the flour and mixed spice into bowl and fold in with the mashed bananas taking care not to over mix. Spoon into prepared cake tin and place into the pot.
3. Close crisping lid. Select BAKE/ROAST, setting temperature to 160°C and set time to 40-50 minutes. Select START/STOP to begin. If the cake is starting too brown much, cover with a piece of foil.
4. Test cake is cooked by inserting a skewer into center, if it comes out clean, the cake is cooked. When cooking is complete, carefully remove pan from pot and allow cake to cool in tin for 10 minutes before turning out a cooling rack. Allow cake to cool before serving.

Image: A banana cake in a baking tin.

Cooking Charts

Pressure Cooking Chart

*Remove immediately when complete and place in ice bath.

Tip: Use hot water for pressure cooking to build pressure quicker.

Pressure Cooking Chart, continued

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

Pressure Cooking Chart, continued

*After releasing pressure, stir for 30 seconds to 1 minute, then let sit for 5 minutes.

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

Pressure Cooking Chart, continued

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

Tip: For best results, check progress throughout cooking, and shake basket or toss ingredients with silicone-tipped tongs frequently. Remove food immediately after cook time is complete and your desired level of crispiness is achieved. We recommend using an instant-read thermometer to monitor the internal temperature of proteins.

Tip: After cutting potatoes, allow raw chips to soak in cold water for at least 30 minutes to remove unnecessary starch. Pat chips dry. The drier the chips the better the results.

Air Crisp Cooking 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.

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

TenderCrisp® Chart

Steam Chart for the Reversible Rack

Dehydrate Chart for the Cook & Crisp™™ Basket with the Reversible Rack or the Dehydrating Rack**

**The Ninja dehydrating rack is sold separately on ninjakitchen.co.uk.

Tip: Most fruits and vegetables take between 6 and 8 hours (at 60°C) to dehydrate; meats take between 5 and 7 hours (at 70°C). The longer you dehydrate your ingredients, the crispier they will be.