Ninja OP101C Inspiration Guide

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, 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.

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

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DIRECTIONS

Pour mixture into

the pot. Place whole

peppercorns, thyme,

and garlic in the pot.

Place Cook & Crisp

TM

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

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

(190°C), and set time to

15 minutes. Select

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 (75°C).

Remove chicken from

Cook & Crisp Basket

and serve.

INGREDIENTS

1 whole chicken (1,6 à 1,8kg)

Juice of 2 lemons

(60ml lemon juice)

60ml cup hot water

60ml 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

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

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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

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

(182°C), and set the time

to 7 minutes. Select

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

125ml cup lemon juice

750ml water

1 box (500g) dry elbow pasta

250ml heavy cream

1 bag (500g) shredded cheese

2 tablespoons kosher salt

1 tablespoon ground black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon mustard powder

200g panko or Italian bread crumbs

1 stick (230g) 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

125ml water

750g frozen uncooked

chicken wings

2 tablespoons canola oil

60ml 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

to begin.

Place Cook & Crisp

TM

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

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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 (200°C), and set

time to 20 minutes.

Select

to begin.

BREAKFAST BISCUITS & GRAVY

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

INTERMEDIATE RECIPE

DIRECTIONS

1 Select SEAR/SAUTÉ and set to 5 (high). Select

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

(165°C), and set time to 15 minutes. Select

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.

INGREDIENTS

1 package (375g) uncooked ground

breakfast sausage

1 tablespoon kosher salt

2 teaspoons ground black pepper

2 tablespoons unsalted butter

4 tablespoons all-purpose flour

750ml whole milk

1 tube (500g) refrigerated biscuit dough

5 eggs

Breakfast

13

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BREAKFAST FRITTATA

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

INTERMEDIATE RECIPE

DIRECTIONS

1 Select SEAR/SAUTÉ and set to 4 (medium-

high). Select 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 (175°C), and set time

to 7 minutes. Select to begin.

5 When cooking is complete, allow to cool slightly

before serving.

INGREDIENTS

2 tablespoons unsalted butter

35g onion, diced

250ml honey ham, shredded or chopped

7 eggs, lightly beaten with 3 tablespoons water

110g Swiss or Gruyère cheese, shredded or diced

15

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Lunch & Dinner

17

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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

1 In a large bowl, combine beef, pork, onion,

bread crumbs, egg, salt, pepper, garlic, nutmeg,

and allspice. Form mixture into about 20

2.5cm meatballs.

2 Select SEAR/SAUTÉ and set to 4 (medium-

high). Select 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 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 (175°C), and set time to 10 minutes.

Select to begin.

8 When cooking is complete, garnish with parsley

and serve immediately.

INGREDIENTS

250g uncooked ground beef

250g pound uncooked ground pork

1 medium yellow onion, peeled, grated

50g 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 (115g) unsalted butter, divided

500g beef broth

1

/2 package (250g) dry wide egg noodles

125ml or 120g 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

1 Select SEAR/SAUTÉ and set to 4 (medium-high).

Select 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 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 (205°C), and set time

to 8 minutes. Select to begin.

9 Cooking is complete when top is golden

brown. Serve immediately.

INGREDIENTS

2 tablespoons unsalted butter

250g 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

180ml condensed cream of mushroom soup

375ml chicken broth

250ml half & half

1

/2 package (250g) dry wide egg noodles

3 cans (125g each) albacore tuna, drained

50g seasoned bread crumbs

1 tablespoon extra virgin olive oil

65g frozen peas

55g 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

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 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 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 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 (175°C), and set time to

6 minutes. Select to begin.

8 When cooking is complete, allow to cool for

5 minutes before serving.

INGREDIENTS

750g uncooked boneless,

skinless chicken thighs

1 yellow onion, peeled, diced

3 cloves garlic, peeled, minced

125ml chicken stock

2 teaspoons kosher salt

1 teaspoon ground black pepper

1 package (500g) fresh baby spinach

1 tablespoon all-purpose flour

1 tablespoon fresh dill

1 bunch fresh scallions, chopped

1 container (185g) feta cheese

6 sheets phyllo dough, thawed

1

/2 stick (115g) unsalted butter, melted

21

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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

1 Select SEAR/SAUTÉ and set to 4 (medium-high).

Select

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

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

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

(205°C) and set time to 7 minutes. Select

to begin.

8 When 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

750g 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 12mm cubes

250ml beef stock

2 tablespoons Worcestershire sauce

2 tablespoons milk

2 tablespoons cornstarch

65g frozen peas

1 store bought refrigerated pie crust,

room temperature

TIP For an extra-golden crust, brush before and during

cooking with 60ml heavy cream mixed with an

egg yolk.

25

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SPAGHETTI PIE

PREP: 10 MINUTES | COOK: 15 MINUTES | MAKES: 8 SERVINGS

APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES

INTERMEDIATE RECIPE

DIRECTIONS

1 Select SEAR/SAUTÉ and set to 4 (medium-high).

Select 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 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,

110g mozzarella cheese, and 50g 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 (190°C), and set time

to 8 minutes. Select to begin.

8 When 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

500g uncooked ground beef

500ml water

1 jar (750g) marinara sauce

/ box (250g) angel hair pasta, broken in half

2 eggs

1 cup ricotta cheese

220g shredded mozzarella cheese, divided

110g 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

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 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 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 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 (205°C) and set time

to 7 minutes. Select to begin.

9 Cooking is complete when cheese is golden

brown. Allow to cool slightly before serving.

INGREDIENTS

2 bags (500g) frozen spinach

125ml water

2 tablespoons unsalted butter

1 large shallot, peeled, diced

2 cloves garlic, peeled, minced

1

/2 package (125g) cream cheese, softened

125ml whole milk

1

/4 teaspoon kosher salt

1

/4 teaspoon ground nutmeg

110g 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

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 (180°C), and setting the

time to 5 minutes. Select to begin.

4 After 5 minutes, open lid and add fries to basket.

Select AIR CRISP, set temperature to 180°C

(360°F), and set time to 26 minutes. Select

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.

INGREDIENTS

500g 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

25g grated Parmesan cheese

TIP For best results (and best-looking fries), use

a French fry cutter to cut the potatoes.

29

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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

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

TM

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 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

(205°C), and set time to 14 minutes. Select

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.

INGREDIENTS

1 rack St. Louis-style ribs, cut in 2-bone pieces

42g barbecue rub

250ml beer

500ml barbecue sauce, divided

30 Snacks & Sides

33

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AIR-FRIED CAKE BATTER COOKIES

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

INTERMEDIATE RECIPE

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

200°C (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

(200°C), and set time to 20 minutes. Select

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.

INGREDIENTS

Cooking spray

1 box (500g) white cake mix

3 egg whites

1 whole egg

125ml canola oil

250ml water

12 chocolate sandwich cookies

TIP To make these even more fun, add up to

250ml 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

1 In a large mixing bowl, stir together the cherries,

125ml 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 375ml 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 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 (190°C), and set time to

15 minutes. Select to begin.

8 When cooking is complete, allow pie to cool

completely before serving.

INGREDIENTS

1 bag (1kg) frozen cherries

500ml water, divided

4 tablespoons brown sugar

1 tablespoon lemon juice

4 tablespoons 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

1kg Bone in 250ml N/A High 15 mins Quick

6 small or 4 large (about 1kg) Boneless 250ml N/A High 8–10 mins Quick

Chicken breasts (frozen) 4 large (1kg) Boneless 250ml N/A High 25 mins Quick

Chicken thighs

8 thighs (2kgs) Bone in/skin on 250ml N/A High 20 mins Quick

8 thighs (1kg) Boneless 250ml N/A High 20 mins Quick

Chicken, whole Up to 2.5kg Bone in/legs tied 250ml Cook & Crisp™ Basket High 25–30 mins Quick

Turkey breast 1 breast (3–4kg) Bone in 250ml N/A High 40–50 mins Quick

GROUND MEAT

Ground beef, pork, or turkey 500g–1kg Ground (not in patties) 125ml N/A High 5 mins Quick

Ground beef, pork, or turkey (frozen) 500g–1kg Frozen, ground (not in patties) 125ml N/A High 20–25 mins Quick

RIBS

Pork baby back 1.25–1.75kg Cut in thirds 250ml N/A High 20 mins Quick

ROASTS

Beef brisket 1.5–2kg Whole 250ml N/A High 1

1

/2 hrs Quick

Boneless beef chuck-eye roast 1.5–2kg Whole 250ml N/A High 1

1

/2 hrs Quick

Boneless pork butt 2kg Season as desired 250ml N/A High 1

1

/2 hrs Quick

Pork tenderloin 2 tenderloins (500-750mg each) Season as desired 250ml N/A High 3–4 mins Quick

STEW MEAT

Boneless beef short ribs 6 ribs (1.5kg) Whole 250ml N/A High 25 mins Quick

Boneless leg of lamb 1.5kg Cut in 2.5cm pieces 250ml N/A High 30 mins Quick

Boneless pork butt 1.5kg Cut in 2.5cm pieces 250ml N/A High 30 mins Quick

Chuck roast, for stew 1kg Cut in 2.5cm pieces 250ml N/A High 25 mins Quick

HARD-BOILED EGGS

Eggs† 1–12 eggs None 125ml 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.

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Ninja OP101C Inspiration Guide

Ninja OP101C Inspiration Guide

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