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

TUNA CASSEROLE
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
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 mushrooms, onion, red
pepper, thyme, salt, and pepper to pot. Cook
for 5 minutes, stirring occasionally.
3Add soup, broth, half & half, noodles, and tuna.
Stir to combine.
4Assemble 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.
5Meanwhile, in a small bowl, stir together bread
crumbs and oil. Set aside.
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.
7Add peas and cheese to the pot. Stir to
combine. Top evenly with bread crumb mixture.
8Close crisping lid. Select AIR CRISP, set
temperature to 400°F, and set time to
8 minutes. Select START/STOP to begin.
9Cooking is complete when top is golden
brown. Serve immediately.
INGREDIENTS
2 tablespoons unsalted butter
1/2pound button mushrooms, sliced
1 medium yellow onion, peeled, diced
1/2red bell pepper, diced
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2teaspoon ground black pepper
3/4cup condensed cream of mushroom soup
1 1/2 cups chicken broth
1 cup half & half
1/2package (8 ounces) dry wide egg noodles
3 cans (4 ounces each) albacore tuna, drained
1/2cup seasoned bread crumbs
1 tablespoon extra virgin olive oil
1/2cup frozen peas
1/2cup shredded Monterey Jack cheese
18 Lunch & Dinner

CHICKEN AND SPINACH CASSEROLE
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
BEGINNER RECIPE
DIRECTIONS
1Place chicken, onion, garlic, stock, salt, and
pepper in the pot; stir to combine.
2Assemble 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.
3When 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.
4Select SEAR/SAUTÉ and set to 3 (medium).
Select START/STOP to begin. Add spinach
to pot, stirring to combine.
5Add 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.
6Place 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.
7Close crisping lid. Select BAKE/ROAST, set
temperature to 350°F, and set time to 6 minutes.
Select START/STOP to begin.
8When cooking is complete, allow to cool for
5 minutes before serving.
INGREDIENTS
1 1/2pounds uncooked boneless,
skinless chicken thighs
1 yellow onion, peeled, diced
3 cloves garlic, peeled, minced
1/2cup 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
1/2stick (1/4cup) unsalted butter, melted
21
Questions? ninjakitchen.com

BEEF STEW POT PIE
PREP: 15 MINUTES | TOTAL COOK TIME: 36 MINUTES | MAKES: 6 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 20 MINUTES | AIR CRISP: 10 MINUTES
BEGINNER 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 oil, onions, celery, carrots, and
garlic. Sauté for 5 minutes, or until softened.
3Add meat and cook until browned on all sides,
about 3 additional minutes.
4Add 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.
5When 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.
6In 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.
7Lay 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.
8When cooking is complete, allow to rest for
5 minutes before serving.
22 Lunch & Dinner
INGREDIENTS
2 tablespoons olive oil
1 yellow onion, peeled, diced
1 rib celery, diced
2 carrots, peeled, diced
2 cloves garlic, peeled, minced
1 / 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 /-inch cubes
1 cup beef stock
2 tablespoons Worcestershire sauce
2 tablespoons milk
2 tablespoons cornstarch
/ 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.

25
Questions? ninjakitchen.com
SPAGHETTI PIE
PREP: 10 MINUTES | COOK: 15 MINUTES | MAKES: 8 SERVINGS
APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
INTERMEDIATE RECIPE
DIRECTIONS
1Select SEAR/SAUTÉ and set to 4 (medium-high).
Select START/STOP to begin. Allow to preheat
for 2 minutes.
2Add canola oil, onion, garlic, salt, and pepper and
cook, stirring occasionally, for 2 to 3 minutes.
3Add ground beef and stir to incorporate. Cook
for 3 minutes, then add water, marinara sauce,
and pasta. Stir again to combine.
4Assemble 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.
5When 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.
6In a mixing bowl, combine eggs, ricotta cheese,
1 cup mozzarella cheese, and / cup Parmesan
cheese. Stir cheese mixture into the pasta.
Then top pasta with remaining mozzarella and
Parmesan cheeses.
7Close crisping lid. Select AIR CRISP, set
temperature to 375°F, and set time to
8 minutes. Select START/STOP to begin.
8When cooking is complete, let pie cool for
10 minutes. Garnish with basil before serving.
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
/ 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

CREAMY SPINACH GRATIN
PREP: 10 MINUTES | TOTAL COOK TIME: 18 MINUTES | MAKES: 6 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 1 MINUTE | AIR CRISP: 6 MINUTES
INTERMEDIATE RECIPE
DIRECTIONS
1Place frozen spinach and water in pot.
2Assemble 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.
3When 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.
4Transfer spinach to a colander and press to
release as much liquid as possible; set aside.
Wipe out pot.
5Select 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.
6Select 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.
7Sprinkle grated cheese on top of spinach mixture.
8Close crisping lid. Select AIR CRISP, set
temperature to 400°F and set time to
7 minutes. Select START/STOP to begin.
9Cooking is complete when cheese is golden
brown. Allow to cool slightly before serving.
INGREDIENTS
2 bags (16 ounces each) frozen spinach
1/2cup water
2 tablespoons unsalted butter
1 large shallot, peeled, diced
2 cloves garlic, peeled, minced
1/2package (4 ounces) cream cheese, softened
1/2cup whole milk
1/4teaspoon kosher salt
1/4teaspoon ground nutmeg
1 cup Swiss or Gruyère cheese, grated
Snacks & Sides
27
Questions? ninjakitchen.com

GARLIC PARMESAN HAND-CUT
FRENCH FRIES
PREP: 15 MINUTES | SOAK: 30 MINUTES | COOK: 24–26 MINUTES | MAKES: 4 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1Soak 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.
2Place fries and 1 tablespoon canola oil in a large
mixing bowl; toss to combine.
3Place 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.
4After 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.
5After 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.
6While fries are cooking, in a large mixing bowl,
combine remaining canola oil, minced garlic,
garlic powder, salt, parsley, and Parmesan.
7Check fries after 24 minutes. For crispier fries,
continue cooking up to an additional 2 minutes.
8When cooking is complete, toss cooked
fries in bowl with garlic-Parmesan mix and
serve immediately.
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
1/4cup grated Parmesan cheese
TIP For best results (and best-looking fries), use a French
fry cutter to cut the potatoes.
29
Questions? ninjakitchen.com

STICKY BARBECUE RIBS
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
INTERMEDIATE RECIPE
DIRECTIONS
1Liberally rub the ribs with barbecue rub.
Refrigerate and allow to marinate for at least
1 hour and up to 8 hours.
2Pour the beer into pot. Place ribs in the Cook
& CrispTM Basket, and place basket in pot.
3Assemble 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.
4When pressure cooking is complete, quick
release pressure by moving the pressure release
valve to the VENT position.
5Remove 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.
6Flip 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.
7When cooking is complete, remove ribs and
serve immediately.
INGREDIENTS
1 rack St. Louis-style ribs, cut in 2-bone pieces
1/4cup barbecue rub
1 cup beer
2 cups barbecue sauce, divided
30 Snacks & Sides

33
Questions? ninjakitchen.com
AIR-FRIED CAKE BATTER COOKIES
PREP: 10 MINUTES | FREEZE: 1–2 HOURS | COOK: 15 MINUTES | MAKES: 4 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1Liberally coat a sheet pan with cooking spray;
set aside.
2In a bowl, whisk together the cake mix, egg
whites, whole egg, oil, and water until well
incorporated and all cake mix has dissolved.
3Working one at a time, dunk cookies in cake
batter until coated. Quickly transfer to prepared
sheet pan. Repeat with remaining cookies.
4Freeze coated cookies up to 2 hours, until cake
batter is tacky and beginning to solidify.
5Place Cook & Crisp™ Basket in pot. Preheat unit
by selecting AIR CRISP, setting temperature to
390°F, and setting time to 5 minutes.
6Once unit has preheated, spray basket with
cooking spray. Quickly place 4 cookies in basket.
7Select AIR CRISP, set temperature to 390°F,
and set time to 20 minutes. Select START/STOP
to begin.
8After 5 minutes, remove cookies from basket.
Repeat with remaining cookies.
9When cooking is complete, serve immediately.
Cookies are best served warm.
INGREDIENTS
Cooking spray
1 box (16 ounces) white cake mix
3 egg whites
1 whole egg
1/3cup canola oil
1 cup water
12 chocolate sandwich cookies
TIP To make these even more fun, add up to 1 cup
of rainbow sprinkles in step 1.
Desserts

FROZEN CHERRY PIE
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
INTERMEDIATE RECIPE
DIRECTIONS
1In a large mixing bowl, stir together the cherries,
1/2cup water, brown sugar, lemon juice, and
cornstarch. Pour into the Ninja® multi-purpose
pan* (or an 8-inch baking pan); set aside.
2Roll a sheet of aluminum foil to create a ring about
6 inches in diameter; place ring in center of pot.
3Pour remaining 1 1/2cups water into pot. Cover
pan with aluminum foil and place it inside pot,
on top of foil circle.
4Assemble 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.
5When 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.
6Remove 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.
7Close crisping lid. Select BAKE/ROAST,
set temperature to 375°F, and set time to
15 minutes. Select START/STOP to begin.
8When cooking is complete, allow pie to cool
completely before serving.
INGREDIENTS
1 bag (32 ounces) frozen cherries
2 cups water, divided
1/4cup brown sugar
1 tablespoon lemon juice
1/4cup cornstarch
1 refrigerated store-bought pie crust
1 egg, lightly beaten
2 tablespoons raw sugar
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Cooking Charts
INGREDIENT AMOUNT PREPARATION WATER ACCESSORY PRESSURE TIME RELEASE
POULTRY
Chicken breasts 2 lbs Bone in 1 cup N/A High 15 mins Quick
6 small or 4 large (about 2 lbs) Boneless 1 cup N/A High 8–10 mins Quick
Chicken breasts (frozen) 4 large (2 lbs) Boneless 1 cup N/A High 25 mins Quick
Chicken thighs 8 thighs (4 lbs) Bone in/skin on 1 cup N/A High 20 mins Quick
8 thighs (2 lbs) Boneless 1 cup N/A High 20 mins Quick
Chicken, whole Up to 5 lbs Bone in/legs tied 1 cup Cook & Crisp™ Basket High 25–30 mins Quick
Turkey breast 1 breast (6–8 lbs) Bone in 1 cup N/A High 40–50 mins Quick
GROUND MEAT
Ground beef, pork, or turkey 1–2 lbs Ground (not in patties) 1/2cup N/A High 5 mins Quick
Ground beef, pork, or turkey (frozen) 1–2 lbs Frozen, ground (not in patties) 1/2cup N/A High 20–25 mins Quick
RIBS
Pork baby back 2 1/2–3 1/2lbs Cut in thirds 1 cup N/A High 20 mins Quick
ROASTS
Beef brisket 3–4 lbs Whole 1 cup N/A High 1 1/2hrs Quick
Boneless beef chuck-eye roast 3–4 lbs Whole 1 cup N/A High 1 1/2hrs Quick
Boneless pork butt 4 lbs Season as desired 1 cup N/A High 1 1/2hrs Quick
Pork tenderloin 2 tenderloins (1–1 1/2lbs each) Season as desired 1 cup N/A High 3–4 mins Quick
STEW MEAT
Boneless beef short ribs 6 ribs (3 lbs) Whole 1 cup N/A High 25 mins Quick
Boneless leg of lamb 3 lbs Cut in 1-inch pieces 1 cup N/A High 30 mins Quick
Boneless pork butt 3 lbs Cut in 1-inch pieces 1 cup N/A High 30 mins Quick
Chuck roast, for stew 2 lbs Cut in 1-inch pieces 1 cup N/A High 25 mins Quick
HARD-BOILED EGGS
Eggs† 1–12 eggs None 1/2cup N/A High 4 mins Quick
Pressure Cook Chart TIP Use hot water for pressure cooking to build pressure quicker.
†Remove immediately when complete and place in ice bath.