Ninja Foodi Compact User manual

15 mouthwatering
recipes and charts for
unlimited possibilities
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™ 4
TenderCrisp 101 6
Breakfast 12
Lunch & Dinner 16
Snacks & Sides 26
Desserts 32
Cooking Charts 36
Pressure,meetCrisp
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.
Cook low and slow to create your favorite
chilis and stews.
Five stovetop temperature settings allow
you to build flavor by searing, sautéing,
simmering, and more.
SLOW COOK SEAR/SAUTÉ
Pressurized steam infuses moisture into
ingredients and quickly cooks them from
the inside out.
Steam infuses moisture, seals in flavor,
and maintains the texture of your food.
PRESSURE COOK STEAM
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.
Want that crispy, golden, texture without all the fat and oil? Air Crisping is for you.
AIR CRISP
Don’t waste time waiting for your oven to preheat. Make your favorite casseroles and roasted
veggies in way less time.
BAKE/ROAST
Crisping Lid
Pressure Lid

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.
Crisping Lid
Pressure Lid
TenderCrisp™
Frozen to Crispy
TenderCrisp
Apps & Entrees
TenderCrisp
One-Pot Wonders

TenderCrisp 101 7
6 Questions? ninjakitchen.com
DIRECTIONS
Pour mixture into
the pot. Place whole
peppercorns, thyme,
and garlic in the pot.
Place Cook & CrispTM
Basket in pot.
In a small bowl, mix
together lemon juice,
hot water, honey, and
2 tablespoons salt.
Place chicken in
Cook & Crisp Basket.
Assemble pressure
lid, making sure the
pressure release valve
is in the SEAL position.
Select PRESSURE and
set to LOW. Set time
to 20 minutes. Select
START/STOP to begin.
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.
Brush chicken with
canola oil or spray with
cooking spray. Season
with salt and pepper.
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.
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.
INGREDIENTS
1 whole chicken (3 / to 4 pounds)
Juice of 2 lemons
(1/4cup lemon juice)
1/4cup hot water
1/4cup 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
TIP Use cooking spray in place of oil to evenly coat large cuts of protein in the Cook & Crisp Basket.
TenderCrisp ™101
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

8 TenderCrisp 101 9 Questions? ninjakitchen.com
DIRECTIONS
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.
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.
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.
Add remaining
ingredients, except
bread crumbs and
butter, to the pot.
Stir well to melt
cheese and ensure
all ingredients are
combined.
In a bowl, stir together
the bread crumbs
and melted butter.
Cover pasta evenly
with the mixture.
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.
When cooking is
complete, serve
immediately.
TenderCrisp ™101
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
1/2cup 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 (1/2cup) butter, melted
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.

10 TenderCrisp 101
DIRECTIONS
INGREDIENTS
/ cup water
1 / pounds frozen uncooked
chicken wings
2 tablespoons canola oil
/ cup Buffalo sauce
1 tablespoon unsalted butter, softened
1 tablespoon brown sugar
1 teaspoon kosher salt
TenderCrisp ™101
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
Select PRESSURE and
set to HIGH. Set time
to 5 minutes. Select
START/STOP to begin.
Place Cook & CrispTM
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.
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.
Pat wings dry with
paper towels and toss
with 2 tablespoons oil
in the basket.
11
Questions? ninjakitchen.com
When cooking is
complete, transfer
wings to the bowl
with Buffalo sauce
and toss to coat.
Serve immediately.
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.
While the wings are
cooking, stir together
Buffalo sauce, butter,
brown sugar, and salt
together in a large
mixing bowl. Stir
well to combine.
Close crisping lid.
Select AIR CRISP,
set temperature
to 390°F, and set
time to 20 minutes.
Select START/STOP
to begin.

BREAKFAST BISCUITS & GRAVY
PREP: 5 MINUTES | COOK: 30 MINUTES | MAKES: 5 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1Select SEAR/SAUTÉ and set to 5 (high). Select
START/STOP to begin. Allow to preheat for
3 minutes.
2After 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.
3After 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.
4Separate the rounds of biscuit dough and place
them on top of the gravy, spacing evenly.
5Crack one egg into a small bowl. Pour egg on
top of the biscuits. Repeat with remaining eggs,
spacing evenly.
6Select BAKE/ROAST, set temperature to 325°F,
and set time to 15 minutes. Select START/STOP
to begin.
7After 10 minutes, check eggs for desired doneness.
Continue cooking for up to 5 additional minutes,
as desired.
8Cooking is complete when eggs are set and
biscuits are cooked through. Allow to cool
slightly before serving.
INGREDIENTS
1 package (12 ounces) uncooked ground
breakfast sausage
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 tablespoons unsalted butter
1/4cup all-purpose flour
3 cups whole milk
1 tube (16.3 ounces) refrigerated biscuit dough
5 eggs
Breakfast
13
Questions? ninjakitchen.com

BREAKFAST FRITTATA
PREP: 5 MINUTES | COOK: 12 MINUTES | MAKES: 6–8 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1Select SEAR/SAUTÉ and set to 4 (medium-high).
Select START/STOP to begin. Allow to preheat
for 3 minutes.
2After 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.
3Add eggs and cheese, stirring with a rubber
spatula to incorporate.
4Close crisping lid. Select BAKE/ROAST, set
temperature to 350°F, and set time to 7 minutes.
Select START/STOP to begin.
5When cooking is complete, allow to cool slightly
before serving.
INGREDIENTS
2 tablespoons unsalted butter
1/4cup 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
15
Questions? ninjakitchen.com

Lunch&Dinner
17
Questions? ninjakitchen.com
SWEDISH MEATBALLS
PREP: 10 MINUTES | TOTAL COOK TIME: 37 MINUTES | MAKES: 4–6 SERVINGS
PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 3 MINUTES | AIR CRISP: 8 MINUTES
INTERMEDIATE RECIPE
DIRECTIONS
1In a large bowl, combine beef, pork, onion,
bread crumbs, egg, salt, pepper, garlic,
nutmeg, and allspice. Form mixture into
about 20 1-inch meatballs.
2Select SEAR/SAUTÉ and set to 4 (medium-high).
Select START/STOP to begin. Allow to preheat
for 3 minutes.
3After 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.
4Repeat step 3 with remaining meatballs.
5Add 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.
6When 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.
7Close crisping lid. Select ROAST, set temperature
to 350°F, and set time to 10 minutes. Select
START/STOP to begin.
8When cooking is complete, garnish with parsley
and serve immediately.
INGREDIENTS
1/2pound uncooked ground beef
1/2pound uncooked ground pork
1 medium yellow onion, peeled, grated
1/2cup panko bread crumbs
1 egg, lightly beaten
1/2teaspoon kosher salt
1/2teaspoon ground black pepper
1/2teaspoon garlic powder
1/2teaspoon ground nutmeg
1/2teaspoon ground allspice
1 tablespoon extra virgin olive oil
1/2stick (1/4cup) unsalted butter, divided
2 cups beef broth
1/2package (8 ounces) dry wide egg noodles
1/2cup sour cream
1 tablespoon fresh parsley, chopped, for garnish