Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
Table of Contents Pressure Lid 2 Crisping Lid 3 The Art of TenderCrisp® Technology 4 TenderCrisp 101 6 What you’re about to experience is a way of cooking Choose Your Own TenderCrisp Adventure 16 that’s never been done before.
Pressure Lid Pressure Lid With this lid on, the Foodi® pressure cooker 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. YOGURT SEAR/SAUTÉ Create homemade yogurt with no artificial ingredients or sweeteners.
The Art of TenderCrisp Technology ® 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® Technology. You can start with ingredients that are frozen or TenderCrisp® Frozen to Crispy TenderCrisp® Apps & Entrees TenderCrisp® 360 Meals TenderCrisp® One-Pot Wonders fresh. You can cook chicken, veggies, or fish. You can prepare your favorite chili or stew, too.
TenderCrisp 101 Herb-Roasted Chicken ® BEGINNER RECIPE PREP: 10 MINUTES | TOTAL COOK TIME: 30–41 MINUTES | MAKES: 4 SERVINGS APPROX.
TenderCrisp 101 Sticky St. Louis Ribs ® INTERMEDIATE RECIPE PREP: 10 MINUTES | TOTAL COOK TIME: 41 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 19 MINUTES | PRESSURE RELEASE: 1 MINUTE | AIR CRISP: 15 MINUTES INGREDIENTS 1 rack uncooked St.
TenderCrisp 101 Panko-Crusted Cod with Quinoa ® BEGINNER RECIPE PREP: 10 MINUTES | TOTAL COOK TIME: 23 MINUTES | MAKES: 4–6 SERVINGS APPROX.
TenderCrisp 101 Baked Macaroni & Cheese ® BEGINNER RECIPE PREP: 10 MINUTES | TOTAL COOK TIME: 24 MINUTES | MAKES: 6–8 SERVINGS APPROX.
TenderCrisp 101 Teriyaki Chicken, Broccoli & Rice ® BEGINNER RECIPE PREP: 10 MINUTES | TOTAL COOK TIME: 32 MINUTES | MAKES: 2 SERVINGS APPROX.
Choose Your Own TenderCrisp Adventure TIP I f you want to keep meat drippings from falling off the broil rack and onto your starches and grains below, place a layer of aluminum foil under the meat to keep everything tidy and clean. ® Feeling adventurous? Simply choose an ingredient from each column to customize and create your very own TenderCrisp meals.
FROZEN TO CRISPY FROZEN CHICKEN DINNER BEGINNER RECIPE INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK PREP: 10 MINUTES | COOK: 37–40 MINUTES | MAKES: 2 SERVINGS APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES INGREDIENTS DIRECTIONS INGREDIENTS / cup water 1 Pour water into pot. Place wings on the Cook & Crisp™ Plate and place plate in pot.
FROZEN TO CRISPY MISO-GLAZED SALMON & BOK CHOY INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 7–9 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK DIRECTIONS 1 cup jasmine rice, rinsed 1 Place rice and water into the pot. Stir to combine. Place broil rack in pot.
WHOLE ROASTED SICILIAN CAULIFLOWER INTERMEDIATE RECIPE INGREDIENTS DIRECTIONS 1 2 / cup water 1 Place water and Cook & Crisp™ Plate in pot. 1 medium head cauliflower, leaves removed 2 With a knife, cut an X into the head of cauliflower, slicing about halfway down. Place cauliflower on the plate. / cup olive oil 1 4 4 cloves garlic, peeled, minced 1 2 / cup grated Parmesan cheese 3 Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
APPS & ENTREES STUFFED PEPPERS INTERMEDIATE RECIPE BEGINNER RECIPE PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 12 TACOS APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE RELEASE: QUICK PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS APPROX.
APPS & ENTREES SEARED SIRLOIN STEAK & GREEN BEANS INTERMEDIATE RECIPE INTERMEDIATE RECIPE PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 6–8 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK PREP: 20 MINUTES | PREHEAT: APPROX.
CRISPY CHICKEN THIGHS WITH CARROTS & RICE PILAF CHICKEN PARMESAN WITH PENNE & BROCCOLINI BEGINNER RECIPE INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 14 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE RELEASE: QUICK PREP: 15 MINUTES | COOK: 22 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS DIRECTIONS INGREDIENTS 1 box (6 ounces) rice pilaf 1 Place rice pilaf, water, and butter into pot; stir to incorporate.
STEAK, MASHED POTATOES & ASPARAGUS BEGINNER RECIPE PREP: 10 MINUTES | COOK: 9–13 MINUTES | MAKES: 2–4 SERVINGS APPROX. PRESSURE BUILD: 9 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS DIRECTIONS 5 Russet potatoes, peeled, cut in 1/2 -inch pieces 1 Place potatoes and water into the pot. 1 /2 cup water 1/4 cup butter 1 /2 cup heavy cream 2 Place the broil rack in the pot over potatoes. Season steaks with 1 tablespoon salt and 1 teaspoon pepper, then place them on the rack.
GRAINS, GREENS & TOFU BOWL INTERMEDIATE RECIPE PREP: 15 MINUTES | MARINATE: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS DIRECTIONS / cup plus 2 tablespoons soy sauce, divided 1 In a large bowl, stir together 2 tablespoons soy sauce, 1 tablespoon mirin, brown sugar, 2 teaspoons sesame oil, fish sauce, and garlic powder. Add tofu and coat in the marinade. Let marinate for at least 15 minutes.
GARLIC SHRIMP WITH RISOTTO PRIMAVERA INTERMEDIATE RECIPE PREP: 15 MINUTES | COOK: 24 MINUTES | MAKES: 4–5 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES DIRECTIONS 2 tablespoons olive oil, divided 1 Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. 2 Add 1 tablespoon oil and onion to pot. Sauté until softened, about 5 minutes. Add half the garlic and cook until fragrant, about 1 minute. Season with 2 teaspoons salt.
SHORT RIBS & ROOT VEGETABLES INTERMEDIATE RECIPE PREP: 15 MINUTES | COOK: 1 HOUR | MAKES: 4–6 SERVINGS APPROX.
CHINESE BBQ PORK WITH GINGER COCONUT SWEET POTATOES INTERMEDIATE RECIPE PREP: 15 MINUTES | COOK: 14–19 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK BEGINNER RECIPE PREP: 15 MINUTES | COOK: 22–25 MINUTES | MAKES: 6–8 SERVINGS INGREDIENTS DIRECTIONS 2 tablespoons canola oil 1 Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
PULLED PORK WITH CRISPY BISCUITS BISCUITS & SAUSAGE GRAVY BEGINNER RECIPE BEGINNER RECIPE PREP: 10 MINUTES | COOK: 53–55 MINUTES | MAKES: 6–8 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6–8 SERVINGS INGREDIENTS DIRECTIONS 2 1 /2 –3 pounds uncooked boneless pork shoulder, fat trimmed, cut in 2-inch cubes 1 Place pork, spices, and vinegar in the pot.
CREAMY TOMATO SOUP WITH GRILLED CHEESE CROUTONS BEGINNER RECIPE PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 8–10 SERVINGS APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS DIRECTIONS 2 tablespoons canola oil 1 Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
CHICKEN POT PIE INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS DIRECTIONS / stick ( / cup) unsalted butter 1 Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
MEATBALL PASTA BAKE PENNE & SAUSAGE RAGU INTERMEDIATE RECIPE INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 25–30 MINUTES | MAKES: 10 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES PREP: 20 MINUTES | COOK: 18 MINUTES | MAKES: 6 SERVINGS APPROX.
BEEF CHILI & CORN BREAD CASSEROLE INTERMEDIATE RECIPE PREP: 20 MINUTES | COOK: 37–45 MINUTES | MAKES: 8 SERVINGS APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS DIRECTIONS 2 pounds uncooked ground beef 1 Place beef, beans, tomatoes, and stock into the pot, breaking apart meat. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin.
PEPPERONI PIZZA PASTA BAKE INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 28–30 MINUTES | MAKES: 6–8 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES DIRECTIONS 1 large onion, peeled, cut in half, sliced in half-moon shapes 1 Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. 2 After 5 minutes, place onion and olive oil into the pot. Cook for 2 minutes, then add salt, oregano, basil, black pepper, and crushed red pepper.
BERRY UPSIDE-DOWN CAKE PEACH CHERRY CRUMBLE INTERMEDIATE RECIPE BEGINNER RECIPE PREP: 15 MINUTES | COOK: 55 MINUTES | MAKES: 6–8 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 5 MINUTES PREP: 10 MINUTES | COOK: 22 MINUTES | MAKES: 4 SERVINGS APPROX.
BEEF JERKY ZUCCHINI FRIES WITH MARINARA SAUCE BEGINNER RECIPE INTERMEDIATE RECIPE PREP: 15 MINUTES | MARINATE: 8 HOURS | COOK: 5–7 HOURS 15 MINUTES | MAKES: 4 CUPS (8 OUNCES) DRIED JERKY PREP: 20 MINUTES | CHILL: 30–45 MINUTES | COOK: 20–25 MINUTES | MAKES: 8 SERVINGS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS / cup soy sauce 1 Whisk together all ingredients, except beef. Place mixture into a large resealable plastic bag.
CHEESY CHICKEN CRUNCHADILLA CHEDDAR CORN BREAD INTERMEDIATE RECIPE INTERMEDIATE RECIPE PREP: 15 MINUTES | COOK: 8 MINUTES | MAKES: 2 SERVINGS PREP: 10 MINUTES | COOK: 20–25 MINUTES | MAKES: 8 SERVINGS INGREDIENTS 1 flour tortilla (12 inches) 1 cup cooked chicken meat, shredded, divided 1 /2 package (4 ounces) prepared cheese product, cut in 1 /2 -inch cubes, divided 1 Roma tomato, diced, divided 2 scallions, thinly sliced, divided 2 corn tostadas, divided / cup shredded Mexican cheese blend 1 4 DIR
CRISPY BRUSSELS SPROUTS WITH SRIRACHA MAYO BEGINNER RECIPE PREP: 5 MINUTES | COOK: 12–15 MINUTES | MAKES: 4 SERVINGS INGREDIENTS DIRECTIONS 1 pound Brussels sprouts, cut in half 1 Place Cook & Crisp™ Plate in pot. Close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 390°F, and setting the time to 5 minutes.
HOMEMADE VANILLA YOGURT INTERMEDIATE RECIPE PREP: 5 MINUTES | INCUBATE: 8 HOURS | CHILL: 8–12 HOURS | MAKES: 4–6 SERVINGS INGREDIENTS DIRECTIONS / gallon whole milk 1 Pour the milk into the pot. Assemble the pressure lid, making sure the pressure release valve is in the VENT position. Select YOGURT and set time to 8 hours. Select START/STOP to begin.
BLUEBERRY CHEESECAKE ADVANCED RECIPE PREP: 20 MINUTES | PREHEAT: APPROX. 10 MINUTES | TOTAL COOK TIME: 90 MINUTES | MAKES: 8–10 SERVINGS INGREDIENTS DIRECTIONS 1 pound whipped cream cheese 1 Fill the cooking pot with 12 cups of water. 1 cup granulated sugar 3 eggs 1/2 tablespoon vanilla extract 1/4 cup sour cream 1/4 cup heavy cream 1/2 package graham crackers, crushed 3 tablespoons unsalted butter, melted 4 ounces blueberry jam Select SOUS VIDE, set temperature to 170°F, and set time to 90 minutes.
CHOCOLATE CHIP SKILLET COOKIE INTERMEDIATE RECIPE PREP: 10 MINUTES | COOK: 23 MINUTES | MAKES: 4–6 SERVINGS INGREDIENTS DIRECTIONS 1 cup + 2 tablespoons all-purpose flour 1 Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 325°F, and setting the time to 5 minutes. Select START/STOP to begin.
Pressure Cooking Chart TIPS When freestyling with foods in these charts, keep the following tips in mind: I f food volume increases and size stays the same (e.g., increasing from one to two 1-lb pork tenderloins), cook time should remain the same. TIP U se hot water for pressure cooking to build pressure quicker. INGREDIENT If food size increases (e.g., increasing from a 2-lb pork shoulder to a 5-lb one), the cook time must increase.
Pressure Cooking Chart, continued INGREDIENT AMOUNT DIRECTIONS WATER ACCESSORY PRESSURE COOK TIME RELEASE 1–12 eggs None 1 /2 cup N/A High 4 mins Quick Beets 8 small or 4 large Rinsed well, tops & ends trimmed; cool & peel after cooking 1 /2 cup N/A High 15–20 mins Quick Broccoli 1 head or 4 cups Cut in 1–2-inch florets, stem removed 1 /2 cup Broil rack in lower position Low 1 min Quick cup Broil rack in lower position Low 1 min Quick HARD-BOILED EGGS Eggs† VEGETABLES
Pressure Cooking Chart, continued INGREDIENTS TIP F or best results, rinse rice and grains thoroughly before pressure cooking. When increasing the amount of rice, use the same rice-to-water ratio in the chart below.
Pressure Cooking Chart, continued INGREDIENTS AMOUNT WATER PRESSURE COOK TIME RELEASE LEGUMES All beans, except lentils, should be soaked 8–24 hours before cooking.
Sous Vide Chart Sous Vide 101 •F rench for “under vacuum,” sous vide slow-cooks food sealed in a plastic bag in an accurately regulated low-temperature water bath. •U se 12 cups of room-temperature water when filling the cooking pot. Install the pressure lid and turn the pressure release valve to the VENT position. • Use single-use resealable plastic bags only.
Sous Vide Chart, continued INGREDIENT Steam Chart for the Broil Rack AMOUNT PREPARATION LIQUID COOK TIME Asparagus 1 bunch Whole spears 2 cups 7–15 mins Broccoli 1 crown or 1 bag (12 oz) florets Cut in 1–2-inch florets 2 cups 5–9 mins 11/2–4 hrs Brussels sprouts 1 lb Whole, trimmed 2 cups 8–17 mins 1–3 hrs Butternut squash 24 oz Peeled, cut in 1-inch cubes 2 cups 10–17 mins 2 cups 6–12 mins AMOUNT TEMP COOK TIME Chicken Breast 6 breasts, 6–8 oz each, 1–2 inches thick 165°F
Air Crisp Cooking Chart for the Cook & Crisp™ Plate INGREDIENT AMOUNT PREPARATION TIP B efore using Air Crisp, allow the unit to preheat for 5 minutes as you would your conventional oven. OIL TEMP For best results, toss or flip often.
Air Crisp Cooking Chart for the Cook & Crisp™ Plate, continued INGREDIENT TIP B efore using Air Crisp, allow the unit to preheat for 5 minutes as you would your conventional oven. For best results, toss or flip often.
Dehydrate Chart for the Cook & Crisp™ Plate with the Cook & Crisp Layered Insert* or Dehydrating Rack** INGREDIENTS TIP M ost fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate; meats take between 5 and 7 hours (at 150°F). The longer you dehydrate your ingredients, the crispier they will be.
TenderCrisp Cooking Chart ® PROTEIN AMOUNT ACCESSORY WATER PRESSURE COOK PRESSURE RELEASE CRISPING LID Natural release pressure 5 minutes. Quick release and carefully remove lid. Air Crisp at 400°F for 8–18 mins Whole chicken 1 chicken (4–5 lbs) Cook & Crisp™ Plate 1 /2 cup High for 22 mins St.
PRO PRESSURE COOKER The PRO pressure cooker that crisps Looking for more recipe inspiration, tips, and tricks? Join us and thousands of Foodi friends on the Official Ninja Foodi Family™ Community. Facebook.com/groups/NinjaFoodiFamily @NinjaKitchen youtube.com/EPNinjaKitchen © 2020 SharkNinja Operating LLC. FOODI, NINJA, and TENDERCRISP are registered trademarks of SharkNinja Operating LLC. COOK & CRISP and NINJA FOODI FAMILY are trademarks of SharkNinja Operating LLC.