Ninja Foodi Compact Pressure Cooker

Pressure, meet Crisp

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 flavorful meals in an instant.

PRESSURE COOK: Pressurized steam infuses moisture into ingredients and quickly cooks them from the inside out.

STEAM: Steam infuses moisture, seals in flavor, and maintains the texture of your food.

SLOW COOK/YOGURT: Cook low and slow to create your favorite chilis and stews. Create homemade yogurt with no artificial ingredients or sweeteners.

SEAR/SAUTÉ: Five stovetop temperature settings allow you to build flavor 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 caramelize to golden-brown perfection.

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 favorite casseroles and roasted veggies in way less time.

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.

Image Description: A diagram showing the Ninja Foodi unit with labels pointing to the Pressure Lid and the Crisping Lid. Below are images of TenderCrisp™ dishes: Frozen to Crispy chicken wings, Apps & Entrees chicken, and One-Pot Wonders mac and cheese.

Breakfast

Herb-Roasted Chicken

BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 41 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 20 MINUTES | AIR CRISP: 15 MINUTES

INGREDIENTS

• 1 whole chicken (3 1/2 to 4 pounds)
• Juice of 2 lemons (1/4 cup lemon juice)
• 1/2 cup hot water
• 1/4 cup honey
• 2 tablespoons plus 2 teaspoons kosher salt, divided
• 1 tablespoon whole black peppercorns
• 5 sprigs fresh thyme
• 5 cloves garlic, peeled, smashed
• 1 tablespoon canola oil
• 2 teaspoons ground black pepper

DIRECTIONS

1. In a small bowl, mix together lemon juice, hot water, honey, and 2 tablespoons salt.
2. Pour mixture into the pot. Place whole peppercorns, thyme, and garlic in the pot. Place Cook & Crisp™ Basket in pot.
3. Place chicken in Cook & Crisp Basket. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
4. Select PRESSURE and set to LOW. Set time to 20 minutes. Select START/STOP to begin.
5. TIP: Use cooking spray in place of oil to evenly coat large cuts of protein in the Cook & Crisp Basket.
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. Brush chicken with canola oil or spray with cooking spray. Season with salt and pepper.
8. Close crisping lid. Select AIR CRISP, set temperature to 375°F, and set time to 15 minutes. Select START/STOP to begin. Cook until desired level of crispness is reached, adding up to 10 additional minutes if desired.
9. For best results, let chicken rest for 5-10 minutes before serving. Cooking is complete when internal temperature reaches 165°F. Remove chicken from Cook & Crisp Basket and serve.

Questions? ninjakitchen.com

Baked Macaroni & Cheese

BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 14 MINUTES | MAKES: 6-8 SERVINGS APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE COOK: 0 MINUTES | AIR CRISP: 7 MINUTES

INGREDIENTS

• 1 tablespoon baking soda
• 1/2 cup lemon juice
• 5 cups water
• 1 box (16 ounces) dry elbow pasta
• 1 cup heavy cream
• 1 bag (16 ounces) shredded cheese
• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon mustard powder
• 2 cups panko or Italian bread crumbs
• 1 stick (1/2 cup) butter, melted

DIRECTIONS

1. Place baking soda and lemon juice in the pot. Stir until dissolved and bubbling has stopped. Add the water and dry 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 pressurize is long enough to cook the pasta). Select START/STOP to begin.
3. 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.
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 the bread crumbs and melted butter. Cover pasta evenly with the mixture.
7. Close the crisping lid. Select AIR CRISP, set the temperature to 360°F, and set the time to 7 minutes. Select START/STOP to begin.
8. When cooking is complete, serve immediately.

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.

Questions? ninjakitchen.com

Buffalo Chicken Wings

BEGINNER RECIPE

PREP: 5 MINUTES | TOTAL COOK TIME: 35 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE COOK: 5 MINUTES | AIR CRISP: 20 MINUTES

INGREDIENTS

• 1/2 cup water
• 1 1/2 pounds frozen uncooked chicken wings
• 2 tablespoons canola oil
• 1/4 cup Buffalo sauce
• 1 tablespoon unsalted butter, softened
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt

DIRECTIONS

1. Place Cook & Crisp™ Basket in pot, then pour water into pot. Place wings in Cook & Crisp Basket. 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 moving 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 20 minutes. Select START/STOP to begin.
6. After 10 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, butter, brown sugar, and salt together in a large mixing bowl. Stir well to combine.
8. When cooking is complete, transfer wings to the bowl with Buffalo sauce and toss to coat. Serve immediately.

Questions? ninjakitchen.com

Breakfast Biscuits & Gravy

INTERMEDIATE RECIPE

PREP: 5 MINUTES | COOK: 30 MINUTES | MAKES: 5 SERVINGS

INGREDIENTS

• 1 package (12 ounces) uncooked ground breakfast sausage
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 tube (16.3 ounces) refrigerated biscuit dough
• 5 eggs

DIRECTIONS

1. Select SEAR/SAUTÉ and set to 5 (high). Select START/STOP to begin. Allow to preheat for 3 minutes.
2. After 3 minutes, add the sausage, salt, and pepper to the pot. Allow meat to brown for 5 minutes, breaking apart sausage with a wooden spoon.
3. After 5 minutes, add butter and melt completely, then add flour and stir to combine. Cook for 2 minutes, then whisk in milk. Bring to a simmer, then cook for 5 minutes, or until thickened.
4. Separate the rounds of biscuit dough and place them on top of the gravy, spacing evenly.
5. Crack one egg into a small bowl. Pour egg on top of the biscuits. Repeat with remaining eggs, spacing evenly.
6. Select BAKE/ROAST, set temperature to 325°F, and set time to 15 minutes. Select START/STOP to begin.
7. After 10 minutes, check eggs for desired doneness. Continue cooking for up to 5 additional minutes, as desired.
8. Cooking is complete when eggs are set and biscuits are cooked through. Allow to cool slightly before serving.

Questions? ninjakitchen.com

Breakfast Frittata

INTERMEDIATE RECIPE

PREP: 5 MINUTES | COOK: 12 MINUTES | MAKES: 6-8 SERVINGS

INGREDIENTS

• 2 tablespoons unsalted butter
• 1/4 cup onion, diced
• 1 cup honey ham, shredded or chopped
• 7 eggs, lightly beaten with 3 tablespoons water
• 1 cup Swiss or Gruyère cheese, shredded or diced

DIRECTIONS

1. Select SEAR/SAUTÉ and set to 4 (medium-high). Select START/STOP to begin. Allow to preheat for 3 minutes.
2. After 3 minutes, add butter and onion to pot and cook for about 3 minutes, stirring occasionally. Add onion and cook for about 3 minutes, stirring occasionally. Add ham and cook for another 2 minutes.
3. Add eggs and cheese, stirring with a rubber spatula to incorporate.
4. Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 7 minutes. Select START/STOP to begin.
5. When cooking is complete, allow to cool slightly before serving.

Questions? ninjakitchen.com

Lunch & Dinner

Swedish Meatballs

INTERMEDIATE RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 37 MINUTES | MAKES: 4-6 SERVINGS PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 3 MINUTES | AIR CRISP: 8 MINUTES

INGREDIENTS

• 1/2 pound uncooked ground beef
• 1/2 pound uncooked ground pork
• 1 medium yellow onion, peeled, grated
• 1/2 cup panko bread crumbs
• 1 egg, lightly beaten
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 tablespoon extra virgin olive oil
• 1/2 stick (1/4 cup) unsalted butter, divided
• 2 cups beef broth
• 1/2 package (8 ounces) dry wide egg noodles
• 1/2 cup sour cream
• 1 tablespoon fresh parsley, chopped, for garnish

DIRECTIONS

1. In a large bowl, combine beef, pork, onion, bread crumbs, egg, salt, pepper, garlic, nutmeg, and allspice. Form mixture into about 20 1-inch meatballs.
2. Select SEAR/SAUTÉ and set to 4 (medium-high). Select START/STOP to begin. Allow to preheat for 3 minutes.
3. After 3 minutes, add oil and half the meatballs to the pot. Cook meatballs for 8 to 10 minutes, turning occasionally until all sides are browned. Transfer browned meatballs to plate; set aside.
4. Repeat step 3 with remaining meatballs.
5. Add 2 tablespoons butter, beef stock, and egg noodles to pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 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 has finished releasing pressure. Add sour cream, remaining 2 tablespoons butter, and browned meatballs to the pot. Stir gently to combine.
7. Close crisping lid. Select ROAST, set temperature to 350°F, and set time to 10 minutes. Select START/STOP to begin.
8. When cooking is complete, garnish with parsley and serve immediately.

Questions? ninjakitchen.com

Tuna Casserole

INTERMEDIATE RECIPE

PREP: 15 MINUTES | TOTAL COOK TIME: 22 MINUTES | MAKES: 4-6 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 3 MINUTES | AIR CRISP: 8 MINUTES

INGREDIENTS

• 2 tablespoons unsalted butter
• 1/2 pound button mushrooms, sliced
• 1 medium yellow onion, peeled, diced
• 1/2 red bell pepper, diced
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3/4 cup condensed cream of mushroom soup
• 1 1/2 cups chicken broth
• 1 cup half & half
• 1/2 package (8 ounces) dry wide egg noodles
• 3 cans (4 ounces each) albacore tuna, drained
• 1/2 cup seasoned bread crumbs
• 1 tablespoon extra virgin olive oil
• 1/2 cup frozen peas
• 1/2 cup shredded Monterey Jack cheese

DIRECTIONS

1. Select SEAR/SAUTÉ and set to 4 (medium-high). Select START/STOP to begin. Allow to preheat for 3 minutes.
2. After 3 minutes, add mushrooms, onion, red pepper, thyme, salt, and pepper to pot. Cook for 5 minutes, stirring occasionally.
3. Add soup, broth, half & half, noodles, and tuna. Stir to combine.
4. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin.
5. Meanwhile, in a small bowl, stir together bread crumbs and oil. 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.
7. Add peas and cheese to the pot. Stir to combine. Top evenly with bread crumb mixture.
8. Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 8 minutes. Select START/STOP to begin.
9. Cooking is complete when top is golden brown. Serve immediately.

18

Chicken and Spinach Casserole

BEGINNER RECIPE

PREP: 15 MINUTES | TOTAL COOK TIME: 28 MINUTES | MAKES: 4-6 SERVINGS APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE COOK: 22 MINUTES | BAKE/ROAST: 6 MINUTES

INGREDIENTS

• 1 1/2 pounds uncooked boneless, skinless chicken thighs
• 1 yellow onion, peeled, diced
• 3 cloves garlic, peeled, minced
• 1/2 cup chicken stock
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 package (16 ounces) fresh baby spinach
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh dill
• 1 bunch fresh scallions, chopped
• 1 container (6 ounces) feta cheese
• 6 sheets phyllo dough, thawed
• 1/2 stick (1/4 cup) unsalted butter, melted

DIRECTIONS

1. Place chicken, onion, garlic, stock, salt, and pepper in the pot; stir to combine.
2. Assemble the pressure lid, making sure the pressure release button 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. Select SEAR/SAUTÉ and set to 3 (medium). Select START/STOP to begin. Add spinach to pot, stirring to combine.
5. Add flour to pot; stir to combine. Continue stirring until sauce thickens, approximately 2 minutes. Once the sauce has thickened, select START/STOP to turn off SEAR/SAUTÉ. Add dill, scallions, and feta cheese. Stir to incorporate.
6. Place phyllo dough, 2 sheets at a time, evenly over the chicken mixture. Using a pastry brush, liberally brush each layer of dough sheets with melted butter.
7. Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 6 minutes. Select START/STOP to begin.
8. When cooking is complete, allow to cool for 5 minutes before serving.

Questions? ninjakitchen.com

Beef Stew Pot Pie

BEGINNER RECIPE

PREP: 15 MINUTES | TOTAL COOK TIME: 36 MINUTES | MAKES: 6 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 20 MINUTES | AIR CRISP: 10 MINUTES

INGREDIENTS

• 2 tablespoons olive oil
• 1 yellow onion, peeled, diced
• 1 rib celery, diced
• 2 carrots, peeled, diced
• 2 cloves garlic, peeled, minced
• 1 1/2 pounds uncooked stew meat or sirloin, cut in 1-inch cubes
• 1 teaspoon dried thyme
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 russet potatoes, peeled, cut in 1/2-inch cubes
• 1 cup beef stock
• 2 tablespoons Worcestershire sauce
• 2 tablespoons milk
• 2 tablespoons cornstarch
• 1/2 cup frozen peas
• 1 store bought refrigerated pie crust, room temperature

TIP: For an extra-golden crust, brush before and during cooking with 1/4 cup heavy cream mixed with an egg yolk.

DIRECTIONS

1. Select SEAR/SAUTÉ and set to 4 (medium-high). Select START/STOP to begin. Allow to preheat for 3 minutes.
2. After 3 minutes, add oil, onions, celery, carrots, and garlic. Sauté for 5 minutes, or until softened.
3. Add meat and cook until browned on all sides, about 3 additional minutes.
4. Add seasonings, potatoes, stock, and Worcestershire. 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.
5. When pressure cooking is complete, allow pressure to naturally 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. In a separate bowl, whisk together milk and cornstarch until combined. Slowly incorporate into stew. Allow sauce to thicken, then select START/STOP to turn off SEAR/SAUTÉ.
7. Lay the pie dough over the stew evenly, tucking the edges underneath. Close the crisping lid. Select AIR CRISP, set temperature to 400°F and set time to 7 minutes. Select START/STOP to begin.
8. When cooking is complete, allow to rest for 5 minutes before serving.

22

Spaghetti Pie

INTERMEDIATE RECIPE

PREP: 10 MINUTES | COOK: 15 MINUTES | MAKES: 8 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES

INGREDIENTS

• 1 tablespoon canola oil
• 1 medium yellow onion, peeled, diced
• 3 cloves garlic, peeled, minced
• Kosher salt and pepper, to taste
• 1 pound uncooked ground beef
• 2 cups water
• 1 jar (24 ounces) marinara sauce
• 1/2 box (8 ounces) angel hair pasta, broken in half
• 2 eggs
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 bunch fresh basil, torn, for garnish

DIRECTIONS

1. Select SEAR/SAUTÉ and set to 4 (medium-high). Select START/STOP to begin. Allow to preheat for 2 minutes.
2. Add canola oil, onion, garlic, salt, and pepper and cook, stirring occasionally, for 2 to 3 minutes.
3. Add ground beef and stir to incorporate. Cook for 3 minutes, then add water, marinara sauce, and pasta. Stir again to combine.
4. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 2 minutes. Select START/STOP to begin.
5. When pressure cooking is complete, allow pressure to naturally 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. In a mixing bowl, combine eggs, ricotta cheese, 1 cup mozzarella cheese, and 1/2 cup Parmesan cheese. Stir cheese mixture into the pasta. Then top pasta with remaining mozzarella and Parmesan cheeses.
7. Close crisping lid. Select AIR CRISP, set temperature to 375°F, and set time to 8 minutes. Select START/STOP to begin.
8. When cooking is complete, let pie cool for 10 minutes. Garnish with basil before serving.

Questions? ninjakitchen.com

Snacks & Sides

Creamy Spinach Gratin

INTERMEDIATE RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 18 MINUTES | MAKES: 6 SERVINGS APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 1 MINUTE | AIR CRISP: 6 MINUTES

INGREDIENTS

• 2 bags (16 ounces each) frozen spinach
• 1/2 cup water
• 2 tablespoons unsalted butter
• 1 large shallot, peeled, diced
• 2 cloves garlic, peeled, minced
• 1/2 package (4 ounces) cream cheese, softened
• 1/2 cup whole milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1 cup Swiss or Gruyère cheese, grated

DIRECTIONS

1. Place frozen spinach and water in pot.
2. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 1 minute. 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. Transfer spinach to a colander and press to release as much liquid as possible; set aside. Wipe out pot.
5. Select SEAR/SAUTÉ and set to 3 (medium). Select START/STOP to begin and allow 3 minutes to preheat. After 3 minutes, add butter and melt. Once butter is melted, add shallot and garlic. Cook until softened, about 3 minutes.
6. Select START/STOP to turn off SEAR/SAUTÉ. Whisk in cream cheese and milk until cream cheese is melted and smooth. Stir in drained spinach, salt, and nutmeg, spreading in an even layer.
7. Sprinkle grated cheese on top of spinach mixture.
8. Close crisping lid. Select AIR CRISP, set temperature to 400°F and set time to 7 minutes. Select START/STOP to begin.
9. Cooking is complete when cheese is golden brown. Allow to cool slightly before serving.

Questions? ninjakitchen.com

Homemade Vanilla Yogurt

INTERMEDIATE RECIPE

PREP: 5 MINUTES | INCUBATE: 8 HOURS | CHILL: 8-12 HOURS | MAKES: 4-6 SERVINGS

INGREDIENTS

• 1/2 gallon whole milk
• 3 tablespoons plain yogurt with active live cultures
• 1/2 tablespoon vanilla extract
• 1/2 cup 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. Press SLOW COOK/YOGURT twice so YGRT appears on the display. Set time to 8 hours and 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. When the milk has cooled, the unit will beep and display ADD AND STIR. Remove pressure lid. Add plain yogurt and whisk until fully incorporated. Install the pressure lid (valve may be in VENT or SEAL position) and press START/STOP to begin incubation process.
4. After incubation is complete (8 hours later), transfer the yogurt to a glass container or bowl, then cover and refrigerate for a minimum of 8 hours.
5. Once yogurt has cooled, add the vanilla and honey (if using) and stir until well combined. Cover the container and refrigerate, or spoon the yogurt into airtight glass jars. Yogurt may be refrigerated up to 2 weeks.

TIP: For a thicker, Greek-style yogurt, strain the yogurt through a cheesecloth into a large bowl while refrigerating it overnight.

Garlic Parmesan Hand-Cut French Fries

INTERMEDIATE RECIPE

PREP: 15 MINUTES | SOAK: 30 MINUTES | COOK: 24-26 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

• 1 pound russet potatoes (about 3 medium potatoes), cut in thin matchsticks
• 2 tablespoons canola oil, divided
• 2 cloves garlic, peeled, minced
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 2 tablespoons fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Soak raw fries in cold water for 30 minutes to remove excess starch. After 30 minutes, strain fries and pat completely dry. The drier the fries are, they better they will crisp.
2. Place fries and 1 tablespoon canola oil in a large mixing bowl; toss to combine.
3. Place Cook & Crisp™ Basket in pot. Close crisping lid. Preheat unit by selecting AIR CRISP, setting the temperature to 360°F, and setting the time to 5 minutes. Select START/STOP to begin.
4. After 5 minutes, open lid and add fries to basket. Select AIR CRISP, set temperature to 360°F, and set time to 26 minutes. Select START/STOP to begin.
5. After 12 minutes, open lid, then lift basket and shake fries or toss with silicone-tipped tongs. Lower basket back into pot and close lid to resume cooking.
6. While fries are cooking, in a large mixing bowl, combine remaining canola oil, minced garlic, garlic powder, salt, parsley, and Parmesan.
7. Check fries after 24 minutes. For crispier fries, continue cooking up to an additional 2 minutes.
8. When cooking is complete, toss cooked fries in bowl with garlic-Parmesan mix and serve immediately.

TIP: For best results (and best-looking fries), use a French fry cutter to cut the potatoes.

Questions? ninjakitchen.com

Sticky Barbecue Ribs

INTERMEDIATE RECIPE

PREP: 5 MINUTES | MARINATE: 1-8 HOURS | TOTAL COOK TIME: 45 MINUTES | MAKES: 4-6 SERVINGS APPROX. PRESSURE BUILD: 12 MINUTES | PRESSURE COOK: 19 MINUTES | AIR CRISP: 14 MINUTES

INGREDIENTS

• 1 rack St. Louis-style ribs, cut in 2-bone pieces
• 1/4 cup barbecue rub
• 1 cup beer
• 2 cups barbecue sauce, divided

DIRECTIONS

1. Liberally rub the ribs with barbecue rub. Refrigerate and allow to marinate for at least 1 hour and up to 8 hours.
2. Pour the beer into pot. Place ribs in the Cook & Crisp™ Basket, and place basket in pot.
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 19 minutes. Select START/STOP to begin.
4. When pressure cooking is complete, quick release pressure by moving the pressure release valve to the VENT position.
5. Remove pressure cooking lid and liberally coat ribs with barbecue sauce. Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 14 minutes. Select START/STOP to begin.
6. Flip ribs halfway through cooking, basting with additional sauce if desired. Cooking is complete when they are caramelized and have a nice bark from the sauce.
7. When cooking is complete, remove ribs and serve immediately.

30

Desserts

Air-Fried Cake Batter Cookies

INTERMEDIATE RECIPE

PREP: 10 MINUTES | FREEZE: 1-2 HOURS | COOK: 15 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

• Cooking spray
• 1 box (16 ounces) white cake mix
• 3 egg whites
• 1 whole egg
• 1/3 cup canola oil
• 1 cup water
• 12 chocolate sandwich cookies

DIRECTIONS

1. Liberally coat a sheet pan with cooking spray; set aside.
2. In a bowl, whisk together the cake mix, egg whites, whole egg, oil, and water until well incorporated and all cake mix has dissolved.
3. Working one at a time, dunk cookies in cake batter until coated. Quickly transfer to prepared sheet pan. Repeat with remaining cookies.
4. Freeze coated cookies up to 2 hours, until cake batter is tacky and beginning to solidify.
5. Place Cook & Crisp™ Basket in pot. Preheat unit by selecting AIR CRISP, setting temperature to 390°F, and setting time to 5 minutes.
6. Once unit has preheated, spray basket with cooking spray. Quickly place 4 cookies in basket.
7. Select AIR CRISP, set temperature to 390°F, and set time to 20 minutes. Select START/STOP to begin.
8. After 5 minutes, remove cookies from basket. Repeat with remaining cookies.
9. When cooking is complete, serve immediately. Cookies are best served warm.

TIP: To make these even more fun, add up to 1 cup of rainbow sprinkles in step 1.

Questions? ninjakitchen.com

Frozen Cherry Pie

INTERMEDIATE RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 30 MINUTES | MAKES: 4-6 SERVINGS APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE COOK: 10 MINUTES | BAKE/ROAST: 15 MINUTES

INGREDIENTS

• 1 bag (32 ounces) frozen cherries
• 2 cups water, divided
• 1/4 cup brown sugar
• 1 tablespoon lemon juice
• 1/4 cup cornstarch
• 1 refrigerated store-bought pie crust
• 1 egg, lightly beaten
• 2 tablespoons raw sugar

DIRECTIONS

1. In a large mixing bowl, stir together the cherries, 1/2 cup water, brown sugar, lemon juice, and cornstarch. Pour into the Ninja® multi-purpose pan* (or an 8-inch baking pan); set aside.
2. Roll a sheet of aluminum foil to create a ring about 6 inches in diameter; place ring in center of pot.
3. Pour remaining 1 1/2 cups water into pot. Cover pan with aluminum foil and place it inside pot, on top of foil circle.
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.
6. Remove foil cover from pan and top cherries with the pie crust. Fold corners of the crust to ensure it sits directly on top of the pan. Cut a slit in the center of the crust to vent, then brush with egg and sprinkle evenly with raw sugar.
7. Close crisping lid. Select BAKE/ROAST, set temperature to 375°F, and set time to 15 minutes. Select START/STOP to begin.
8. When cooking is complete, allow pie to cool completely before serving.

Want even more recipes? Visit ninjacookbooks.com for a library of officially licensed Foodi-themed cookbooks created and designed by Ninja.

Cooking Charts

Pressure Cook Chart

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

*Remove immediately when complete and place in ice bath.

Pressure Cook Chart, continued

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

Pressure Cook Chart, continued

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

**TEXMATI is a registered trademark of Riviana Foods, Inc. Use of the TEXMATI trademark does not imply any affiliation with or endorsement by Riviana Foods, Inc.

Pressure Cook Chart, continued

Steam Chart

Air Crisp Chart for the Cook & Crisp™ Basket

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.

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

Remove food immediately after 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.