Ninja OP301C Inspiration Guide

Marque: Ninja

Modèle: OP301C

Taper: Inspiration Guide

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.

20 mouthwatering

recipes and charts for

unlimited possibilities

Table of Contents

Pressure Lid 2

Crisping Lid 3

The Art of TenderCrisp™ 4

TenderCrisp 101 6

Choose Your Own TenderCrisp Adventure 16

TenderCrisp Frozen to Crispy 18

TenderCrisp 360 Meals 24

TenderCrisp One-Pot Wonders 30

Everyday Basics 39

Cooking Charts 44

Pressure, meet Crisp

What you’re about to experience is a way of cooking

that’s never been done before. 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.

Finish o your meals by sealing in ﬂavor

and giving them just the right amount

of caramelization or crispiness.

Remove moisture from your favorite

fruits, veggies, and meats to create

delicious homemade chips and jerky.

BROIL DEHYDRATE

Want that crispy, golden, texture without

all the fat and oil? Air Crisping is for you.

Don’t waste time waiting for your oven

to preheat. Make your favorite casseroles

and roasted veggies in way less time.

AIR CRISP 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

360 Meals

DIRECTIONS

Rinse chicken and tie

legs together with

cooking twine.

In a small bowl, mix

together lemon juice,

hot water, honey, and

2 tablespoons salt.

Pour mixture into

the pot. Place whole

peppercorns, thyme,

and garlic in the pot.

Place chicken into the

Cook & Crisp™ Basket

and place basket in pot.

Assemble pressure

lid, making sure the

pressure release valve

is in the SEAL position.

Select PRESSURE and

set to high (HI). Set

time to 15 minutes.

Select to begin.

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.

Brush chicken with

canola oil or spray with

cooking spray. Season

with salt and pepper.

Close crisping lid.

Select AIR CRISP, set

temperature to 400°F,

and set time to

15 minutes. Select to

begin. Cook until desired

level of crispness is

reached, adding up to

5 additional minutes.

Cooking is complete

when internal

temperature reaches

75°C. Remove chicken

from basket using the

Ninja® roast lifters* (or

2 large serving forks).

Let rest 10 minutes

before serving.

TenderCrisp

™

101

Herb-Roasted Chicken

BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 37 MINUTES | MAKES: 4 SERVINGS

APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 15 MINUTES | PRESSURE RELEASE: 1 MINUTE | AIR CRISP: 15–20 MINUTES

INGREDIENTS

1 whole uncooked chicken

(2–2.3kg)

Juice of 2 lemons

(60ml lemon juice)

60ml hot water

60ml 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

TenderCrisp 101

7 6

Questions? ninjakitchen.com

TIP Use cooking spray in place of oil to evenly coat

large cuts of protein in the Cook & Crisp Basket.

*The Ninja roast lifters are sold separately on ninjaaccessories.com.

DIRECTIONS

In a small bowl, stir

together barbecue

spice rub, salt, and

brown sugar. Season

ribs evenly with

spice mix.

Pour beer into pot.

Place ribs into Cook &

Crisp™ Basket and place

basket in pot.

Assemble 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.

When pressure cooking

is complete, quick

release pressure by

turning the pressure

release valve to the

VENT position. Carefully

remove pressure lid

when unit has finished

releasing pressure.

Close crisping lid.

Select AIR CRISP, set

temperature to 400°F,

and set time to

15 minutes. Select

to begin.

After 10 minutes, open

lid and liberally brush

ribs with barbecue

sauce. Close lid to

resume cooking for

5 more minutes.

When internal

temperature reaches

85°C, cooking is

complete and ribs

are ready to serve.

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

70g barbecue spice rub

2 tablespoons kosher salt

2 tablespoons brown sugar

1 rack uncooked St. Louis ribs

(1.3–1.6kg), cut in thirds

(4 ribs per section)

125ml beer

250ml barbecue sauce

TenderCrisp 101

9 8

Questions? ninjakitchen.com

TIP The Ninja® roasting rack insert makes it easy to

hold up the ribs while cooking. It is available for

purchase on ninjaaccessories.com.

11 10

Questions? ninjakitchen.com

DIRECTIONS

Place the quinoa,

1 teaspoon salt, and

water into the pot.

Assemble pressure

lid, making sure the

pressure release valve

is in the SEAL position.

Select PRESSURE

and set to high (HI).

Set time to 2 minutes.

Select to begin.

While quinoa is

cooking, in a bowl,

stir together the bread

crumbs with butter,

parsley, lemon zest

and juice, and

1 teaspoon salt.

Press panko mixture

evenly onto the top

of each cod fillet.

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.

Toss the asparagus

with olive oil and

1 teaspoon salt. Lay

asparagus evenly on

top of quinoa.

Place the reversible

rack in the pot over

the quinoa and

asparagus, making

sure it is in the higher

position. Place the

cod fillets on the rack,

breading side up.

Close the crisping lid.

Select BAKE/ROAST,

set the temperature to

350°F, and set the time

to 12 minutes. Select

to begin. Cook for

up to an additional

2 minutes if necessary.

Cooking is complete

when internal

temperature reaches

62.8°C. Serve cod with

quinoa and asparagus.

TenderCrisp

™

101

Panko-Crusted Cod with Quinoa

BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 23 MINUTES | MAKES: 4–6 SERVINGS

APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 2 MINUTES | PRESSURE RELEASE: 1 MINUTE | BAKE/ROAST: 12–14 MINUTES

INGREDIENTS

300g white quinoa

3 teaspoons kosher salt, divided

375ml water

100g panko bread crumbs

115g butter, melted

5g fresh parsley, minced

Zest and juice of 2 lemons

4 fresh cod fillets (155–185g each)

1 bunch asparagus, stems trimmed

1 teaspoon extra virgin olive oil

TenderCrisp 101

DIRECTIONS

Place baking soda and

lemon juice into 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, 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: 24 MINUTES | MAKES: 6–8 SERVINGS

APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE COOK: 0 MINUTES | PRESSURE RELEASE: 10 MINUTES | AIR CRISP: 7 MINUTES

INGREDIENTS

1 tablespoon baking soda

125ml lemon juice

1.25L water

1 package (500g) dry elbow pasta

250ml double cream

500g grated 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

230g butter, melted

TenderCrisp 101

12 13

Questions? ninjakitchen.com

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.

DIRECTIONS

Place rice, chicken stock,

frozen vegetables,

1 teaspoon salt,

1 teaspoon pepper, and

Adobo seasoning into

the pot; stir to combine.

Place chicken breasts

on reversible rack,

making sure rack is in

the higher position.

Place rack inside pot

over rice mixture.

Assemble pressure

lid, making sure the

pressure release valve

is in the SEAL position.

Select PRESSURE

and set to high (HI).

Set time to 2 minutes.

Select to begin.

While chicken and

rice are cooking, toss

broccoli in a bowl

with the olive oil

and remaining salt

and pepper.

When pressure cooking

is complete, allow

pressure to natural

release for 10 minutes.

After 10 minutes, quick

release any remaining

pressure by turning the

pressure release valve

to the VENT position.

Carefully remove lid

when unit has finished

releasing pressure.

Brush tops of chicken

breasts liberally with

teriyaki sauce. Add

broccoli to rack

around chicken.

Close crisping lid.

Select BROIL and set

time to 12 minutes.

Select to begin.

Check after 10 minutes

for desired doneness.

Cooking is complete

when internal

temperature of

chicken reaches 75°C.

Serve chicken with

rice and broccoli.

TenderCrisp 101

TenderCrisp

™

101

Teriyaki Chicken, Broccoli & Rice

BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 32 MINUTES | MAKES: 2 SERVINGS

APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 2 MINUTES | PRESSURE RELEASE: 10 MINUTES | BROIL: 12 MINUTES

INGREDIENTS

200g long-grain white rice, rinsed

250ml chicken stock

70g frozen mixed vegetables

2 teaspoons kosher salt, divided

2 teaspoons ground black pepper,

divided

1 tablespoon Adobo seasoning

2 uncooked fresh boneless skinless

chicken breasts (250g each)

1 head broccoli, cut in 5cm florets

1 tablespoon extra virgin olive oil

60ml teriyaki sauce

14 15

Questions? ninjakitchen.com

Barbecue

Teriyaki

Sweet & sour

Blackening seasoning

Adobo spice rub

Your favorite spice blend

Pick a Grain or Starch

and place with liquid in pot

Pick a Protein

and place on reversible rack

Add the Rack Pressure

Cook

Pressure

Release

BroilPick a vegetable,

oil and season to taste,

then place on rack around protein

Finishing touch

brush your protein with sauce

or rub of your choice

DROP THE

CRISPING LID

AND BROIL

FOR 10 MINS

HIGH FOR 2 MINS

QUICK RELEASE

PRESSURE;

CAREFULLY

REMOVE LID

ADD THE

REVERSIBLE

RACK IN

THE HIGHER

POSITION

200g white rice

with 250ml stock

1 large or 2 small zucchini,

cut in 7.5cm x 12mm

200g quinoa

with 250ml stock

4 carrots,

cut in 7.5cm x 12mm sticks

500g russet potatoes,

cubed, with 125ml water

/2 head cauliﬂower,

cut in small ﬂorets

200g pearled couscous

with 250ml stock

500g fresh

boneless skinless

chicken thighs

Barbecue

4 fresh boneless

chicken breasts

(185–250g each)

Teriyaki

2 frozen

New York strip steaks

(250–375g each, 2.5cm thick)

Sweet & sour

Blackening seasoning

Adobo spice rub

Your favorite spice blend

Choose Your Own

TenderCrisp

™

Adventure

Feeling adventurous? Simply choose an ingredient from each column

to customize and create your very own TenderCrisp meals.

16 Choose Your Own TenderCrisp Adventure

Questions? ninjakitchen.com

TIP If you want to keep meat drippings from falling o the reversible rack and onto

your starches and grains below, place a layer of aluminum foil under the meat to

keep everything tidy and clean.

Crisping Lid

Pressure Lid

Questions? ninjakitchen.com

TenderCrisp

™

Frozen to Crispy

Procrastinators rejoice. With a Ninja® Foodi™ on your counter,

frozen is the new fresh. Pressure cook frozen meats to quickly

defrost and tenderize them at the same time. Then use the

crisping lid to crisp your meal the way you want.

UPSIDE-DOWN LOADED

CHICKEN NACHOS

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 8 SERVINGS

APPROX. PRESSURE BUILD: 12 MINUTES | PRESSURE RELEASE: QUICK

ADVANCED RECIPE

DIRECTIONS

1 Place frozen chicken and salsa into the pot.

Assemble pressure lid, making sure the pressure

release valve is in the SEAL position.

2 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 Using silicone-tipped utensils, shred the chicken

in the pot. Add the refried beans, salt, and taco

seasoning and stir well to incorporate.

5 Arrange half the tortilla chips evenly on top of the

chicken mixture, then cover chips with half the

cheese. Repeat with a second layer of the remaining

tortilla chips topped with the remaining cheese.

6 Close crisping lid. Select AIR CRISP, set

temperature to 360°F, and set time to 5 minutes.

Select to begin. For crispier results, add

additional time.

7 When cooking is complete, garnish nachos with

guacamole, sour cream, and scallions and serve.

INGREDIENTS

4 frozen boneless skinless chicken breasts

(250-375g each)

2 jars (250g each) red salsa

1 can (435g) refried beans

1 tablespoon kosher salt

2 tablespoons taco seasoning

125g tortilla chips, divided

375g grated cheese, divided

TOPPINGS

Guacamole

Sour cream

Fresh scallions, sliced

MISO-GLAZED SALMON & BOK CHOY

PREP: 10 MINUTES | COOK: 7–9 MINUTES | MAKES: 4 SERVINGS

APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK

INTERMEDIATE RECIPE

DIRECTIONS

1 Place rice and water into the pot. Stir to

combine. Place reversible rack in pot, making

sure rack is in the higher position.

2 Season salmon with salt, then place on rack.

Assemble pressure lid, making sure the pressure

release valve is in the SEAL position.

3 Select PRESSURE and set to HIGH. Set time to

2 minutes. Select to begin.

4 While salmon and rice are cooking, stir together

miso and butter to form a paste. Toss bok choy

with mirin and sesame oil.

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 Gently pat salmon dry with paper towel, then

spread miso butter evenly on top of the fillets.

Add bok choy to the rack.

7 Close crisping lid. Select BROIL and set time to

7 minutes. Select to begin, checking for

doneness after 5 minutes.

8 When cooking is complete, remove salmon from

rack and serve with bok choy and rice. Garnish

with sesame seeds, if desired.

Questions? ninjakitchen.com

TIP Want to use fresh salmon instead of frozen?

Pressure cook only the white rice. Add the fresh

salmon ﬁllets as instructed in step 6. At step 7,

broil the salmon for up to 15 minutes, or until the

internal temperature reaches 62.8˚C.

INGREDIENTS

200g jasmine rice, rinsed

180ml water

4 frozen skinless salmon fillets

(125g, 2.5cm thick each)

1 teaspoon kosher salt

2 tablespoons red miso paste

2 tablespoons butter, softened

2 heads baby bok choy, stems on, rinsed, cut in half

60ml mirin

1 teaspoon sesame oil

Sesame seeds, for garnish

BUFFALO CHICKEN WINGS

PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS

APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK

BEGINNER RECIPE

DIRECTIONS

1 Pour water into pot. Place wings into the

Cook & Crisp™ Basket and place basket in pot.

Assemble the pressure lid, making sure the

pressure release valve is in the SEAL position.

2 Select PRESSURE and set HIGH. Set time to

5 minutes. Select to begin.

3 When pressure cooking is complete, quick release

the pressure by turning the pressure release valve

to the VENT position. Carefully remove lid when

unit has finished releasing pressure.

4 Pat wings dry with paper towels and toss with

2 tablespoons oil in the basket.

5 Close crisping lid. Select AIR CRISP, set

temperature to 390°F, and set time to

15 minutes. Select to begin.

6 After 7 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.

7 While the wings are cooking, stir together

Buffalo sauce and salt in a large mixing bowl.

8 When cooking is complete, transfer wings to the

bowl with Buffalo sauce and toss to coat.

INGREDIENTS

125ml water

1kg frozen chicken wings,

drums and flats separated

2 tablespoons canola oil

2 tablespoons Buffalo sauce

2 teaspoons kosher salt

TIP Want to use fresh wings instead of frozen? Rather

than pressure cooking, simply place fresh wings in

the basket and toss with 2 tablespoons canola oil.

Then Air Crisp at 390°F for 24–28 minutes.

Questions? ninjakitchen.com

CRISPY CHICKEN THIGHS

WITH CARROTS & RICE PILAF

PREP: 10 MINUTES | COOK: 14 MINUTES | MAKES: 4 SERVINGS

APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE RELEASE: QUICK

BEGINNER RECIPE

DIRECTIONS

1 Place rice pilaf, water, and butter into pot; stir

to incorporate.

2 Place reversible rack in the pot, making sure

rack is in the higher position. Place carrots in

center of rack. Arrange chicken thighs, skin side

up, around the carrots. Assemble pressure lid,

making sure the pressure release valve is in the

SEAL position.

3 Select PRESSURE and set to HIGH. Set time to

4 minutes. Select to begin.

4 While chicken and rice are cooking, stir together

warm honey, smoked paprika, cumin, and

1 teaspoon salt. Set aside.

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 Brush carrots with seasoned honey. Brush

chicken with olive oil, then season evenly with

poultry spice and remaining salt.

7 Close crisping lid. Select BROIL and set time to

10 minutes. Select to begin.

8 When cooking is complete, serve chicken with

carrots and rice.

INGREDIENTS

185g rice pilaf (pilau rice)

430ml water

1 tablespoon butter

4 carrots, peeled, cut in half, lengthwise

4 uncooked boneless skin-on chicken thighs

2 tablespoons honey, warmed

/2 teaspoon smoked paprika

/2 teaspoon ground cumin

2 teaspoons kosher salt, divided

1 tablespoon extra virgin olive oil

2 teaspoons poultry spice

TenderCrisp

™

360 Meals

Take full advantage of the Foodi’s cooking capabilities

to create wholesome, delicious home-cooked meals.

We’re talking grains on the bottom, and your favorite protein

and veggies roasting above them on the reversible rack.

Browse our collection of recipes to serve a complete,

ﬂavorful, multi-textured meal in no time.

Feeling adventurous?

Go to page 16 to choose your own TenderCrisp adventure.

TenderCrisp™ 360 Meals26

GARLIC SHRIMP WITH

RISOTTO PRIMAVERA

PREP: 15 MINUTES | COOK: 24 MINUTES | MAKES: 4–5 SERVINGS

APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES

INTERMEDIATE RECIPE

DIRECTIONS

1 Select SEAR/SAUTÉ and set to MD:HI. Select

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.

3 Add stock and rice to pot. Assemble pressure

lid, making sure the pressure release valve is in

the SEAL position.

4 Select PRESSURE and set to HIGH. Set time to

7 minutes. Select to begin.

5 While rice is cooking, toss shrimp in the remaining

oil, garlic, salt, garlic powder, black pepper, and

crushed red pepper in a mixing bowl.

6 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.

7 Stir butter, lemon juice, and asparagus into

the rice until evenly incorporated.

8 Place reversible rack inside pot over risotto,

making sure rack is in the higher position.

Place shrimp on rack.

9 Close crisping lid. Select BROIL and set time to

8 minutes. Select to begin.

10 When cooking is complete, remove rack from

pot. Stir Parmesan into the risotto. Top with

shrimp and Parmesan and serve immediately.

INGREDIENTS

2 tablespoons olive oil, divided

1 small onion, peeled, finely diced

4 cloves garlic, peeled, minced, divided

3 teaspoons kosher salt, divided

1.3L chicken or vegetable stock

400g Arborio rice

16 uncooked jumbo shrimp (fresh or defrosted),

peeled, deveined

2 teaspoons garlic powder

1 teaspoon ground black pepper

/2 teaspoon crushed red pepper (optional)

2 tablespoons butter

Juice of 1 lemon

1 bunch asparagus, trimmed, cut in 2.5cm pieces

150g grated Parmesan cheese, plus more for serving

TIP If you like to pile on the shrimp, double the amount

and repeat steps 8–9 to cook in two batches.

6 Pour marinara sauce over the cooked penne,

reserving 60ml sauce. Add broccolini and stir

to incorporate.

7 Place reversible rack inside pot over the pasta,

making sure rack is in the higher position.

Place the breaded chicken on the rack and

brush with oil.

8 Close crisping lid. Select AIR CRISP, set

temperature to 325°F, and set time to

15 minutes. Press to begin.

9 When cooking is complete, spread

remaining 60ml sauce on top of chicken.

Top with mozzarella.

10 Close crisping lid. Select BROIL and set time

to 5 minutes. Select to begin.

11 When cooking is complete, top chicken with

fresh parsley.

DIRECTIONS

1 Place pasta, water, and 2 teaspoons salt into

the pot. Assemble pressure lid, making sure the

pressure release valve is in the SEAL position.

2 Select PRESSURE and set to HIGH. Set time to

2 minutes. Select to begin.

3 While pasta is cooking, place flour and remaining

salt in a shallow bowl and stir to combine. Add

eggs and 2 tablespoons water to another bowl,

whisking to combine. Place bread crumbs and

Parmesan cheese into a third bowl.

4 Working in small batches, toss chicken in flour.

Tap off excess, then coat chicken in egg wash.

Transfer chicken to bread crumbs, tossing well

to evenly coat. Set aside.

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.

CHICKEN PARMESAN

WITH PENNE & BROCCOLINI

PREP: 15 MINUTES | COOK: 22 MINUTES | MAKES: 4 SERVINGS

APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK

INTERMEDIATE RECIPE

INGREDIENTS

1 package (500g) uncooked penne pasta

1L water

4 teaspoons kosher salt, divided

4 uncooked chicken cutlets (125g each)

2 eggs, beaten

160g all-purpose flour

100g seasoned bread crumbs

50g grated Parmesan cheese,

plus more for garnish

1 jar (750g) marinara sauce, 60ml reserved

2 tablespoons olive oil

1 bunch broccolini, cut in 2.5cm pieces

110g mozzarella cheese

Fresh parsley, minced, for garnish

Questions? ninjakitchen.com

SHORT RIBS & ROOT VEGETABLES

PREP: 15 MINUTES | COOK: 1 HOUR | MAKES: 4–6 SERVINGS

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

INTERMEDIATE RECIPE

DIRECTIONS

1 Season short ribs on all sides with 1 teaspoon

salt and 1 teaspoon pepper. Select SEAR/SAUTÉ

and set to HIGH. Select to begin. Heat 1

tablespoon oil in the pot for 3 minutes.

2 After 3 minutes, add short ribs to pot and cook

until browned on all sides, about 10 minutes.

3 Add onion, wine, broth, brown sugar, garlic,

1 tablespoon thyme,

/2 teaspoon salt, and

/2 teaspoon pepper to pot. Assemble pressure

lid, making sure the pressure release valve is

in the SEAL position.

4 Select PRESSURE and set to HIGH. Set time

to 40 minutes. Select to begin.

5 Toss carrots, parsnips, and pearl onions with

remaining oil, thyme, salt, and pepper.

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.

INGREDIENTS

6 uncooked bone-in beef short ribs

(about 1.5kg), trimmed of excess fat

and silver skin

2 teaspoons kosher salt, divided

2 teaspoons black pepper, divided

2 tablespoons olive oil, divided

1 onion, peeled, chopped

60ml Marsala wine

60ml beef broth

2 tablespoons brown sugar

3 cloves garlic, peeled, minced

2 tablespoons fresh thyme, minced, divided

3 carrots, peeled, cut in 2.5cm pieces

3 parsnips, peeled, cut in 2.5cm pieces

150g pearl onions

5g fresh parsley, minced

7 Place the reversible rack inside pot over ribs,

making sure rack is in the higher position. Place

vegetable mixture on rack.

8 Close crisping lid. Select BAKE/ROAST, set

temperature to 350°F, and set time to 15 minutes.

Select

to begin.

9 Once vegetables are tender and roasted, transfer

them and the ribs to a serving tray and tent

loosely with aluminum foil to keep warm.

10 Select SEAR/SAUTÉ and set to HIGH. Bring liquid

in pot to simmer for 5 minutes. Transfer to bowl

and let sit for 2 minutes, then spoon off top layer

of fat. Stir in parsley.

11 When cooking is complete, serve sauce with

vegetables and ribs.

TenderCrisp™ 360 Meals

Questions? ninjakitchen.com

TenderCrisp

™

One-Pot Wonders

Elevate your favorite casseroles, stews, chilis, and desserts

with a crispy or bubbly layer of your favorite topping.

PHILLY CHEESESTEAK CASSEROLE

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 6–8 SERVINGS

BEGINNER RECIPE

DIRECTIONS

1 Select SEAR/SAUTÉ and set to MD:HI. Select

to begin. Allow to preheat for 5 minutes.

2 After 5 minutes, place oil, onion, and pepper into

the pot. Cook until vegetables are soft, about

5 minutes. Season with salt. Add mushrooms and

cook for another 5 minutes, until mushrooms are

soft and have released most of their liquid.

3 Add shaved steak, garlic powder, onion powder,

black pepper, and Worcestershire sauce. Cook

for 5 minutes, or until steak is cooked through.

4 Fold in the cubed sub rolls, allowing them to soak

up the juices from the steak. Evenly lay the cheese

slices on top of mixture.

5 Close crisping lid. Select BAKE/ROAST, set

temperature to 375°F, and set time to 10 minutes.

Select to begin. Check frequently to avoid

burning the cheese.

6 When cooking is complete, serve immediately.

INGREDIENTS

2 tablespoons canola oil

1 large onion, peeled, thinly sliced

1 green bell pepper, thinly sliced

1 tablespoon kosher salt

1 package (250g) button mushrooms,

thinly sliced

0.75kg uncooked shaved steak or

chuck roast, thinly sliced

2 teaspoons garlic powder

2 teaspoons onion powder

/2 teaspoon ground black pepper

1 teaspoon Worcestershire sauce

3 sub rolls, cut in 2.5cm cubes

10 slices American or provolone cheese

CHICKEN POT PIE

PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK

INTERMEDIATE RECIPE

DIRECTIONS

1 Select SEAR/SAUTÉ and set to MD:HI. Select

to begin. Allow to preheat for 5 minutes.

2 After 5 minutes, add butter to pot. Once it

melts, add onion, carrot, and garlic, and sauté

until softened, about 3 minutes.

3 Add chicken and broth to the pot. Assemble

pressure lid, making sure the pressure release

valve is in the SEAL position.

4 Select PRESSURE and set to HIGH. Set time to

5 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 Select SEAR/SAUTÉ and set to MD:HI. Select

to begin. Add remaining ingredients to pot,

except pie crust. Stir until sauce thickens and

bubbles, about 3 minutes.

7 Lay pie crust evenly on top of the filling mixture,

folding over edges if necessary. Make a small cut

in center of pie crust so that steam can escape

during baking.

8 Close the crisping lid. Select BROIL and set time

to 10 minutes. Select to begin.

9 When cooking is complete, remove pot from unit

and place on a heat-resistant surface. Let rest

10 to 15 minutes before serving.

INGREDIENTS

115g unsalted butter

/2 large onion, peeled, diced

1 large carrot, peeled, diced

2 cloves garlic, peeled, minced

1kg uncooked boneless skinless chicken breasts,

cut in 2.5cm cubes

250ml chicken broth

1 stalk celery, diced

75g frozen peas

/2 teaspoons fresh thyme, minced

1 tablespoon fresh Italian parsley, minced

2 teaspoons kosher salt

/2 teaspoon black pepper

125ml double cream

40g all-purpose flour

32 TenderCrisp™ One-Pot Wonders

TIP If you don’t have all the vegetables listed, you can

substitute similar vegetables that you have on hand,

like potatoes, frozen peas and carrots, and corn.

BEEF CHILI & CORN BREAD CASSEROLE

PREP: 20 MINUTES | COOK: 37–45 MINUTES | MAKES: 8 SERVINGS

APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK

INTERMEDIATE RECIPE

DIRECTIONS

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

to begin.

2 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.

3 Select SEAR/SAUTÉ and set to MD. Select

. Add onion, green bell pepper, jalapeño

pepper, garlic, and spices; stir to incorporate.

Bring to a simmer and cook for

5 minutes, stirring occasionally.

4 Dollop corn bread batter evenly over the top

of the chili.

5 Close crisping lid. Select BAKE/ROAST, set

temperature to 360°F, and set time to 26 minutes.

Select to begin.

6 After 15 minutes, open lid and insert a wooden

toothpick into the center of the corn bread. If

toothpick comes out clean, skip to step 7. If corn

bread is not done, close lid to resume cooking

for another 8 minutes.

7 When corn bread is done, sprinkle it with cheese

and close lid to resume cooking for 3 minutes,

or until cheese is melted.

8 When cooking is complete, top with sour cream

and serve.

INGREDIENTS

2 pounds uncooked beef mince

3 cans (400g each) kidney beans,

rinsed, drained

2 cans (400g each) chopped tomatoes

250ml beef stock

1 large white onion, peeled, diced

1 green bell pepper, diced

1 jalapeño pepper, diced, seeds removed

4 cloves garlic, peeled, minced

2 tablespoons kosher salt

1 tablespoon ground black pepper

2 tablespoons ground cumin

1 tablespoon onion powder

1 tablespoon garlic powder

400g Cheddar Corn Bread batter, uncooked

(see recipe page 41)

110g grated cheese

Sour cream, for serving

TIP You can use the extra corn bread batter to make

muns. Cook 6 muns at 350°F for 25–30 minutes.

Questions? ninjakitchen.com

PEPPERONI PIZZA PASTA BAKE

PREP: 10 MINUTES | COOK: 28–30 MINUTES | MAKES: 6–8 SERVINGS

APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES

INTERMEDIATE RECIPE

DIRECTIONS

1 Select SEAR/SAUTÉ and set to MD:HI. Select

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. Continue cooking, stirring occasionally,

until onions are lightly browned and translucent,

about 5 minutes.

3 Add remaining ingredients, except mozzarella

and pepperoni slices, to pot. Assemble pressure

lid, making sure the pressure release valve is in

the SEAL position.

4 Select PRESSURE and set to HIGH. Set time to

6 minutes. Select to begin.

5 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.

6 Stir the sauce with a wooden spoon, crushing

tomatoes in the process.

7 Cover pasta mixture evenly with 3 cups

shredded mozzarella. Lay pepperoni slices

across mozzarella. Sprinkle remaining mozzarella

over pepperoni slices.

8 Close crisping lid. Select AIR CRISP, set

temperature to 400°F, and set time to 5 minutes.

Select to begin.

9 When cooking is complete, serve immediately.

INGREDIENTS

1 large onion, peeled, cut in half,

sliced in half-moon shapes

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

/2 teaspoon dried oregano

/2 teaspoon dried basil

/4 teaspoon ground black pepper

/4 teaspoon crushed red pepper

6 large cloves garlic, peeled, minced

2 cans (400g each) chopped tomatoes

2 cans (400g each) tomato puree

250ml red wine

500ml chicken stock, divided

1 pepperoni sausage (about 20cm),

cut in small pieces

1 package (500g) dry rigatoni pasta

440g shredded mozzarella cheese, divided

185g thin-sliced pepperoni

36 TenderCrisp™ One-Pot Wonders

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