Please make sure to read the enclosed Ninja® Foodi® Instructions prior to using your unit.
Table of Contents Pressure, meet Crisp Pressure Lid 2 Crisping Lid 3 The Art of TenderCrisp® 4 TenderCrisp® Technology allows you TenderCrisp 6 to harness the speed of pressure cooking Main Meals 12 to quickly cook ingredients, then the revolutionary Snacks & Sides 24 crisping lid gives your meals a crispy, golden finish Desserts 27 that other pressure cookers can only dream of.
Pressure Lid Pressure 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. With this lid on, the Foodi® is the ultimate pressure cooker. Transform the toughest ingredients into tender, juicy and flavourful meals in an instant. PRESSURE COOK Pressurised steam infuses moisture into ingredients and quickly cooks them from the inside out.
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. TenderCrisp Starters & Mains TenderCrisp Frozen to Crispy 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.
TenderCrisp Herb-Roasted Chicken ® PREP: 10 MINUTES | COOK TIME: 30 MINUTES | MAKES: 2-3 SERVINGS APPROX APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 20 MINUTES | PRESSURE RELEASE: QUICK | AIR CRISP: 10 MINUTES INGREDIENTS 1 whole chicken (1.
TenderCrisp Baked Macaroni & Cheese ® PREP: 10 MINUTES | COOK TIME: 14 MINUTES | MAKES: 2 SERVINGS | APPROX.
TenderCrisp Buffalo Chicken Wings ® PREP: 5 MINUTES | COOK TIME: 35 MINUTES | MAKES: 4 SERVINGS | APPROX. PRESSURE BUILD: 10 MINUTES PRESSURE COOK: 5 MINUTES | PRESSURE RELEASE: QUICK | AIR CRISP: 20 MINUTES INGREDIENTS 120ml water 60ml Buffalo sauce 750g frozen uncooked chicken wings 1 tablespoon unsalted butter, softened 2 tablespoons vegetable oil 1 teaspoon sea salt 1 tablespoon brown sugar DIRECTIONS Place Cook & CrispTM Plate in pot, then pour water into pot.
MAIN MEALS LANCASHIRE HOT POT PREP: 5 MINUTES | COOK TIME: 15 MINUTES | MAKES: 2 SERVINGS | SEAR/SAUTÉ: 8 MINUTES BAKE/ROAST: 7 MINUTES PREP: 35 MINUTES | COOK TIME: 29-35 MINUTES | MAKES: 2-4 SERVINGS | SEAR/SAUTÉ: 7-9 MINUTES APPROX. PRESSURE BUILD: 9 MINUTES | PRESSURE COOK: 18 MINUTES | PRESSURE RELEASE: NATURAL FOR 10 MINUTES AIR CRISP: 7-10 MINUTES INGREDIENTS DIRECTIONS 2 tablespoons vegetable oil 1 Select SEAR/SAUTÉ and set to 4 (medium-high). Select START/STOP to begin.
MEATBALLS IN TOMATO SAUCE MAIN MEALS PREP: 20 MINUTES | COOK TIME: 17-20 MINUTES | MAKES: 2 SERVINGS PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 6 MINUTES | PRESSURE RELEASE: QUICK INGREDIENTS DIRECTIONS For the meatballs 1 In a large bowl, combine beef, onion, garlic, breadcrumbs, egg, herbs, salt and pepper. Form mixture into about 10 small meatballs.
SHEPHERDS PIE MAIN MEALS PREP: 25 MINUTES | COOK TIME: 24-26 MINUTES | MAKES: 4 SERVINGS INGREDIENTS DIRECTIONS 1.2kg potatoes, peeled, cut into 2.5cm chunks 1 Place potatoes and water into the pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
SALMON & BROCCOLI PIE MAIN MEALS PREP: 20 MINUTES | COOK TIME: 40 MINUTES | MAKES: 4 SERVINGS INGREDIENTS DIRECTIONS 1kg potatoes, peeled, cut into 2.5cm chunks 1 Place potatoes and water into the pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
PREP: 35 MINUTES | COOK TIME: 24 MINUTES | PRESSURE COOK: 4 MINUTES | MAKES: 2-4 SERVINGS SEAR/SAUTÉ: 5 MINUTES APPROX | APPROX. PRESSURE BUILD: 9 MINUTES | PRESSURE RELEASE: QUICK AIR CRISP: 15 MINUTES INGREDIENTS DIRECTIONS 15g butter 1 Select SEAR/SAUTÉ and set to 4 (medium high). Add butter and allow to heat for 2 minutes. Brown potatoes on all sides, then add stock and 40ml wine.
CHICKEN AND SPINACH PIE MAIN MEALS PREP: 15 MINUTES | COOK TIME: 28 MINUTES | MAKES: 4 SERVINGS | SEAR/SAUTÉ: 2 MINUTES APPROX APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE COOK: 20 MINUTES | BAKE/ROAST: 6 MINUTES INGREDIENTS DIRECTIONS 750g uncooked boneless, skinless chicken thighs 1 Place chicken, onion, garlic, stock, salt and pepper in the pot; stir to combine. 1 onion, peeled, diced 2 Assemble the pressure lid, making sure the pressure release button is in the SEAL position.
SNACKS & SIDES GARLIC PARMESAN HAND-CUT CHIPS PREP: 15 MINUTES | PROVE: 1 HOUR | COOK TIME: 30 MINUTES | MAKES: 4-6 SERVINGS PREP: 15 MINUTES | SOAK: 30 MINUTES | COOK TIME: 24–26 MINUTES | MAKES: 2 SERVINGS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 500g strong white flour 1 Put flour, salt and yeast into a mixing bowl and stir through. Add the olive oil and gradually add water until the flour has all been picked up from the sides of the bowl. Use the dough to wipe clean the sides of the bowl.
SNACKS & SIDES APPLE & BLACKBERRY CRUMBLE PREP: 10 MINUTES | COOK TIME: 12 MINUTES | MAKES: 4 SERVINGS | PRESSURE RELEASE: QUICK APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 1 MINUTE | AIR CRISP: 7 MINUTES PREP: 20 MINUTES | COOK TIME: 30 MINUTES | MAKES: 2 SERVINGS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 medium head of cauliflower, cut into florets 1 Place cauliflower florets and water in the pot.
Pressure Cook Chart INGREDIENT TIP U se hot water for pressure cooking to build pressure quicker.
Pressure Cook Chart, continued INGREDIENT AMOUNT DIRECTIONS WATER ACCESSORY PRESSURE COOK TIME RELEASE VEGETABLES Beetroot 8 small or 4 large Rinse well, trim tops and ends; cool and peel after cooking 250ml N/A High 15–20 mins Quick Broccoli 600g Cut in 2.5–5cm florets, remove stem 250ml Rack Low 1 min Quick Brussel sprouts 500g Cut in half 250ml Rack Low 1 min Quick Butternut squash (cubed for side dish or salad) 630g Peel, cut in 2.
Pressure Cook Chart, continued INGREDIENTS AMOUNT TIP F or best results, rinse rice and grains thoroughly before pressure cooking.
Pressure Cook Chart, continued INGREDIENTS AMOUNT WATER PRESSURE COOK TIME RELEASE LEGUMES All beans, except lentils, should be soaked 8–24 hours before cooking.
Steam Chart INGREDIENT AMOUNT PREPARATION LIQUID COOK TIME Asparagus 1 bunch (250g) Whole spears, trim ends 500ml 3-7 mins Broccoli 1 crown or 1 bag (375g) florets Cut in 2.5–5cm florets 500ml 4–7 mins Brussel sprouts 500g Whole, trim ends 500ml 8–10 mins Butternut squash 750g Peel, cut in 2.5cm cubes 500ml 10–12 mins Cabbage 1/2 head (400g) Cut in half, sliced in 12mm strips, core removed 500ml 8–10 mins Carrots 500g Peel, cut in 2.
Air Crisp 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 COOK TIME VEGETABLES Asparagus 1 bunch (250g) Cut in half, trim stems 2 tsp 200°C 8–10 mins Beetroot 6 small or 4 large (about 1kg) Whole None 200°C 45–60 mins Bell peppers (for roasting) 4 peppers Whole None 205°C 25–30 mins Broccoli 1 head (400g) Cut in 2.
Air Crisp 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. AMOUNT PREPARATION OIL TEMP COOK TIME Burgers 2 burgers 2.
Air Crisp Chart for the Cook & Crisp™ Plate, continued INGREDIENT AMOUNT PREPARATION TIP B efore using Air Crisp, allow the unit to preheat for 5 minutes as you would your conventional oven.
OP100UK_IG_15Recipe_MP_Mv1_200409_AW © 2020 SharkNinja Operating LLC FOODI, NINJA and TENDERCRISP are registered trademarks of SharkNinja Operating LLC. COOK & CRISP and THE PRESSURE COOKER THAT CRISPS are trademarks of SharkNinja Operating LLC.
