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

XLPressure Cooker
Steam Fryer
with SmartLid
 Your guide to Table of Contents
cooking with your Foodi®
Kickstarter Recipes 14 Beef 53
Garlic Parmesan Chicken Wings 14  Meatloaf with Cheddar Mashed
Loaded Potato Wedges 16 Potatoes & Honey Carrots 53
Herb-Roasted Chicken 18 Italian Beef Sandwiches 54
Steak Fajitas 56
Welcome to the Ninja® Foodi® SMART XL Pressure Cooker Steam Fryer recipe Beef Roast with Root Vegetables
& Pan Gravy 20 Vegeterian 56
book. From here, you’re just a few pages away from recipes, tips and tricks, Herbed Chicken with Lemony Creamy Mushroom Risotto 57
and helpful hints that will help you SteamCrisp meals, vegetables, proteins, Steamed Broccoli & Penne Marinara 22
Mediterranean Cauliflower Steaks with
Rosemary Foccacia 24 Pearled Couscous & Cucumber Salad 58
breads, and baked goods. Easy Cookies & Cream Cake 26
Calzones/Pasta 59
Make a Steam & Crisp Meal with Pasta 28 Build Your Own Calzones 59
Make a Steam & Crisp Meal with Grains 30 Pepperoni Pizza Pasta Bake 60

SCAN TO Bake a Cake Using your Favorite 32 Sides & Snacks 62

Cake Batter & Mix-Ins Creamy Tomato Soup with Grilled
GET TO KNOW Cheese Croutons 62
YOUR FOODI® 5 Keys to Making the Perfect Dough 34
Root Vegetable Medley 64
EXPLORE RECIPES Mains 36 Twice-Baked Potatoes 65
AND MORE. Pork 36 Crusty Bread 66
Hawaiian Pulled Pork Sliders 36 Crispy Tofu Bites with Chili-Garlic
Carnitas Tacos 38 & Hoison Dipping Sauce 68
Pulled Pork with Crispy Biscuits 39 Beef Jerky 69
Looking for more recipe inspiration, Pork Tenderloin with au Gratin Potatoes 40 Corned Beef Hash 70

tips, and tricks? Ham & Cheese Turnovers 41 Scallion & Bacon Mashed Potatoes 71
Bratwurst with Beer-Braised Cabbage 42 Stuffed Peppers 72
Upside-Down Loaded Chicken Nachos 73
Join us and thousands of Foodi friends Poultry 43
Maple-Pecan Sweet Potatoes 74
Caprese Chicken Breast with Pesto Orzo 43
on the Official Ninja Foodi Family™ Community. Shredded Chicken Lettuce Wraps 44 Spinach & Artichoke Dip 75
Facebook.com/groups/NinjaFoodiFamily Chicken Breast with Spinach, Desserts 76
Tomatoes & Pesto Cream Farfalle 45 Banana Bread 76
Adobo Spiced Chicken Thighs with Chocolate Chip Skillet Cookie 78
@NinjaKitchen youtube.com/EPNinjaKitchen Spanish Rice & Corn on the Cob 46
Bread Pudding with Bourbon Sauce 79
Teriyaki Glazed Chicken Breast & Rice 47
Vanilla Cheesecake with Berry Sauce 80
Chicken Pot Pie 48
Order the Ninja® Foodi XL Cinnamon Buns 81
Buffalo Mac & Cheese 50
Pressure Cooker Steam Fryer Cooking Charts 82
Want even with SmartLidTM Cookbook
Seafood
Salmon with Red Quinoa &
51
Steam & Crisp Chart 82
more recipes? for Beginners for even more
recipes to Pressure Cook, Air Fry,
Steamed Brussels Sprouts
Shrimp with Edamame & Fried Rice
51
52
TenderCrisp ® Chart
Pressure Cook Chart
88
90
SteamCrisp TM , and more! Sous Vide Chart 98
Steam Chart 102
Air Fry Chart 104
Dehydrate Chart 108
 SmartLid Slider Opening and closing the lid
3 modes under one lid Use the lift tab above the SmartLid™ Slider to open and close the lid.

Pressure cooker. Steam fryer. Air fryer.

1 2 3
LIFT TAB

Pressure SteamCrisp Air Fry/Stovetop

When SmartLid Slider is in When SmartLid Slider is in When SmartLid Slider is in
the left position, lid cannot the middle position, steam the right position, open lid
Simply move the SmartLid Slider to effortlessly toggle between be opened for safety. will build. It is best to leave any time to check on food.
lid closed during SteamCrisp
13 cooking functions. The cooking environment will intelligently as steam and convection
heat are working together.
change as you slide from mode to mode.

Always place the valve in SEAL when using the PRESSURE function.
The position of the valve does not matter for all other functions.
 An entirely new way of cooking

SteamCrisp
TECHNOLOGY The juiciest way to air fry *
Crisp with steam-infused air for moist interiors
Faster one-touch meals**
Mains and sides all done at the
and crispy exteriors. same time.

STEAM + CRISP at the same time

for juicier air frying,
faster meals, and baking.*

Best for full layered meals, baked goods,

breads, leftovers, and delicate proteins.

Fluffy cakes Faster baking† Whole roasts

Bake with steam Proof and bake in one pot. Tenderize and crisp large cuts
and convection. Crusty outside, chewy inside. of meat at the same time.

*Versus dry cooking in original Foodi models

**Versus traditional cooking methods
*Versus Ninja Foodi OL701 in dry mode only †Versus traditional ovens
 The juiciest way to air fry* Perfect whole roasts
Steam & Crisp Steam & Crisp
Frozen or fresh chicken wings and salmon fillets, and Great for large cuts of lean meats
fresh root vegetables like potatoes and carrots. like a whole chicken or pork.

The choice is yours

Steam & Crisp Air Fry

Tender & Crunchy Tenderize the inside. Crisp up the outside.
caramelized & charred All in one step.

Tip: For frozen foods like breaded chicken nuggets

or French fries, use the Air Fry function for best results.

6 *Versus dry cooking in original Foodi models Questions? ninjakitchen.com 7

 Making a SteamCrisp Stack your mains and sides and cook them at the same time
One-Touch Meal with the Dual-Stack Racks.

Easy 2-part layered meals, done at the same time. Easy 3-part layered meals, done at the same time.
STARCH + PROTEIN STARCH + VEGETABLE + PROTEIN

For two layers of cooking, add either the bottom or top rack. For three layers of cooking, add both racks. Nest delicate vegetables
like broccoli in an aluminum foil pouch on the bottom rack.

8 Questions? ninjakitchen.com 9
 Faster bread-making* Fluffy cakes & baked goods
Steam & Crisp Steam & Bake
Perfect for homemade or store-bought dough. Perfect for homemade batters, boxed cakes,
Plus, proof and cook in one pot. quick breads, and turnovers.

Steam allows for higher rise, Steam allows for super-moist, super-fluffy,
chewy interior, and crusty exterior. and super-repeatable results.

Tip: For cookies and brownies, use the Bake/Roast function for best results.

10 *Versus traditional ovens Questions? ninjakitchen.com 11

 So many cooking functions. Even more possibilities.

Pressure Sear/Sauté Steam Air Fry Bake/Roast Broil

Cook foods quickly while Brown meats, Gently cook Give foods crispiness Prepare oven-tender Cook at high heat
maintaining tenderness. sauté vegetables, and delicate foods at and crunch with little meats, baked treats, and to caramelize and
simmer sauces. a high temperature. to no oil. more using dry heat only. brown foods.

Slow Cook Yogurt Sous Vide Dehydrate Proof

Cook at a lower Make homemade Cook slowly in a Dehydrate meats, fruits, Create an environment
temperature for longer yogurt. temperature controlled and vegetables. for dough to rest
periods of time. water bath. and rise.

12 Questions? ninjakitchen.com 13
 Garlic Parmesan
Chicken Wings
KICKSTARTERS

KICKSTARTERS
BEGINNER RECIPE

PREP: 5 MINUTES | TOTAL COOK TIME: 30 MINUTES | MAKES: 4 SERVINGS

STEAM: APROX. 10 MINUTES | COOK: 20 MINUTES | ACCESSORIES: COOK & CRISP™ BASKET

INGREDIENTS
1/2 cup water, for steaming 1 tablespoon minced garlic
2 pounds individually frozen Ground black pepper, as desired
chicken wings Kosher salt, as desired
1 tablespoon canola oil ¼ cup (½ stick) unsalted
1/3 cup grated Parmesan cheese butter, melted
2 tablespoons fresh
parsley, chopped

DIRECTIONS

Add 1/2 cup water In a medium bowl, Place the wings in the Close the lid and move Select STEAM & CRISP Place the remaining When cooking is complete,
to the pot. toss the chicken wings Cook & Crisp Basket slider to STEAMCRISP. set temperature to ingredients in a bowl carefully remove the basket
and canola oil until and place the basket 450°F, and set and mix to combine. from the pot. Transfer wings
evenly coated. in the pot. time to 20 minutes. to the Parmesan mixture
Press START/STOP and toss to combine. Serve
to begin cooking immediately.
(PrE will display for
approx. 10 minutes as
TIP If using fresh chicken wings, set temperature to
450°F and time to 20 minutes (PrE will display the unit steams, then TIP If you prefer crispier chicken wings, add an
Don't forget to add water or stock for approx. 8 minutes as the unit steams, then the the timer will start additional 5 minutes by pressing the up arrow
to create steam and cook your food. timer will start counting down). counting down). when in STEAM & CRISP mode.

14 Kickstarters Questions? ninjakitchen.com 15

 Loaded
Potato Wedges
KICKSTARTERS

KICKSTARTERS
BEGINNER RECIPE

PREP: 2 MINUTES | SOAK: 30 MINUTES | TOTAL COOK TIME: 31 MINUTES | STEAM: APPROX. 8 MINUTES
COOK: 23 MINUTES | MAKES: 4 SERVINGS | ACCESSORIES: COOK & CRISP™ BASKET

INGREDIENTS
1 gallon water, for soaking TOPPINGS (optional)
3 tablespoons + 1 teaspoon kosher 10 ounces cheese product, cubed
salt, divided 1/2 cup bacon bits
3 tablespoons distilled white vinegar 3 tablespoons scallions, chopped
11/2 pounds russet potatoes, 1/4 cup sour cream
cut in 1-inch wedges
1 tablespoon canola oil
1/2 cup water, for steaming

DIRECTIONS

Combine 1 gallon water, In a medium bowl, toss the dried Transfer the wedges to the Close the lid and move slider When the timer reads 12 minutes, When cooking is complete,
3 tablespoons salt, and white potato wedges with canola oil Cook & Crisp Basket and place to STEAMCRISP. Select STEAM open the lid, toss the potato carefully remove the basket and
vinegar in a large bowl. Add and 1 teaspoon salt. Add ½ cup the basket in the pot. & CRISP, set temperature to wedges. Close lid and continue transfer the potato wedges to
the potato wedges and soak water to the pot. 450°F, and set time to 23 cooking. With 3 minutes a serving plate. Top with bacon
for 30 minutes, then strain minutes. Select START/STOP to remaining, open the lid and bits, scallions, and a dollop of
and pat dry. begin cooking (PrE will display add the cheese. Close the lid sour cream.
for approx. 8 minutes as the unit to finish cooking.
steams, then the timer will start
counting down).
Don't forget to add water or stock TIP Substitute 2 cups shredded cheddar cheese for
to create steam and cook your food. 1 pound cheese product and cook as instructed.

16 Kickstarters Questions? ninjakitchen.com 17

 Herb-Roasted
Chicken
KICKSTARTERS

KICKSTARTERS
BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 1 HOUR, 10 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 55 MINUTES
MAKES: 6 SERVINGS | ACCESSORIES: COOK & CRISP™ BASKET

INGREDIENTS
1 whole fresh chicken (6–7 pounds) 2 sprigs fresh rosemary
1/2 cup water 1 tablespoon canola oil
Juice of 2 lemons Kosher salt, as desired
1 tablespoon whole Ground black pepper, as desired
black peppercorns
5 cloves garlic, peeled, smashed

DIRECTIONS

Remove packet of giblets, if Add the water, lemon juice, Brush the chicken with oil Place chicken in the Cook & Select STEAM & CRISP, When cooking is complete,
included in cavity of the chicken. peppercorns, garlic, and and season generously with salt Crisp Basket and place the set temperature to 365°F remove the basket from the pot
Tie legs together with cooking rosemary to the pot. and pepper. basket in the pot. Close and set time to 55 minutes. and let rest for 5 to 10 minutes
twine. the lid and move slider Press START/STOP to begin before cutting and serving.
to STEAMCRISP. cooking (PrE will display for
approx. 15 minutes as the unit
steams, then the timer will start
counting down).

Don't forget to add water or stock

to create steam and cook your food.

18 Kickstarters The Ninja Roast Lifters are available for purchase separately at ninjakitchen.com. Questions? ninjakitchen.com 19
 Beef Roast with Root
Vegetables & Pan Gravy
KICKSTARTERS

KICKSTARTERS
BEGINNER RECIPE

PREP: 20 MINUTES | TOTAL COOK TIME: 45 MINUTES | STEAM: APPROX. 15 MINUTES

COOK: APPROX. 30 MINUTES FOR MEDIUM DONENESS | MAKES: 4 SERVINGS
ACCESSORIES: BOTTOM DUAL-STACK RACK

INGREDIENTS
LEVEL 1 (BOTTOM OF POT) LEVEL 2 (BOTTOM RACK) LEVEL 2 (CONTINUED)
4 cups beef stock 2 cups carrots, peeled, trimmed, 2 tablespoons canola oil, divided
2 cloves garlic, peeled cut in 2-inch pieces Kosher salt, as desired
1 sprig fresh rosemary 1 medium yellow onion, peeled, Ground black pepper, as desired
cut in quarters
1 bay leaf 2 pounds bottom round roast or
3 small russet potatoes, quartered prime rib roast
1 tablespoon whole peppercorns
3 tablespoons cornstarch, set aside
3 tablespoons water, set aside

DIRECTIONS

Select STEAM & CRISP When cooking is In a small bowl, whisk Return to a boil and
Place all Level 1 In a large bowl, add Rub the remaining Place the bottom rack
and set temperature to complete, carefully together the cornstarch continue to cook,
ingredients, except the the carrots, onions, 1 tablespoon canola oil in the pot. Place the
365°F, and set time to remove the vegetables and water to make stirring occasionally,
cornstarch and water potatoes, 1 tablespoon on the roast then season roast in the center of
30 minutes for medium and then the rack with a slurry. Add the until gravy reaches
in the pot and stir until canola oil, salt, and generously with salt and the rack and surround
doneness. Press START/ the roast. Allow the cornstarch slurry to the desired thickness.
combined. pepper and toss until pepper. with vegetables.
STOP to begin cooking roast to rest for pot and stir to combine. Strain the gravy and
evenly combined.
(PrE will display for 10 minutes. serve warm with the
approx. 15 minutes as roast and vegetables.
the unit steams, then the
Don't forget to add water or stock timer will start counting
to create steam and cook your food. down).

20 Kickstarters Questions? ninjakitchen.com 21

 Herbed Chicken with Lemony Steamed
Broccoli & Penne Marinara
KICKSTARTERS

KICKSTARTERS
BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 30 MINUTES | STEAM: APPROX. 20 MINUTES | COOK: 10 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: DUAL-STACK RACKS, ALUMINUM FOIL

INGREDIENTS
LEVEL 1 (BOTTOM OF POT) LEVEL 2 (BOTTOM RACK) LEVEL 3 (TOP RACK)
2 jars (24 ounces each) 3 heaping cups broccoli florets 4 chicken breasts, 1–inch thick
marinara sauce (approx. 10 ounces total) 2 tablespoons canola oil
3 cups chicken stock 3 cloves garlic, peeled, smashed 1 packet (3 tablespoons) ranch
1 box (16 ounces) dry penne pasta 1/2 small lemon, thinly sliced seasoning
1 tablespoon olive oil Ground black pepper, as desired
Kosher salt, as desired
TOPPING (optional)
Ground black pepper, as desired
1/4 cup grated Parmesan cheese

DIRECTIONS

Place all Level 1 Place all Level 2 Pat the chicken breasts Place a 15-inch sheet of Place the top rack in Close the lid and move When cooking is Stir the pasta and
ingredients in the pot ingredients in a dry with a paper towel, aluminum foil on a flat the pot, then place the slider to STEAMCRISP. complete, carefully serve with chicken and
and stir until combined. medium bowl and toss then place in a medium surface. Add the broccoli chicken breasts on it. Select STEAM & CRISP remove the racks with broccoli. Garnish with
until fully combined. bowl or casserole dish. mixture to the center and set temperature to the chicken and foil Parmesan cheese as
Evenly coat each breast fold the edges in to create a 390°F, and set time to packet. desired.
with canola oil, ranch sealed packet. Place the foil 10 minutes. Press
seasoning, and pepper. packet on the bottom rack, START/STOP to begin
then place the rack in the cooking (PrE will display
pot over the pasta mixture. for approx. 20 minutes
Don't forget to add water or stock TIP F
 or chicken breasts more than 8 ounces as the unit steams, TIP F
 or chicken breasts over 8 ounces add an
to create steam and cook your food. or 1-inch thick, add 2 to 5 minutes. additional 2-5 minutes to cook time.
then the timer will start
counting down).
22 Kickstarters Questions? ninjakitchen.com 23
 Rosemary Focaccia
KICKSTARTERS

KICKSTARTERS
BEGINNER RECIPE

PREP: 5 MINUTES | TOTAL COOK TIME: 60 MINUTES | PROOF: 30 MINUTES | STEAM: APPROX. 5 MINUTES
BAKE: 25 MINUTES | MAKES: 1 LOAF | ACCESSORIES: PARCHMENT PAPER, COOK & CRISP™ BASKET

INGREDIENTS
1/4 cup water, for steaming 1/2 tablespoon chopped
Nonstick cooking spray fresh rosemary leaves

1 package (16 ounces) Kosher salt, as desired

store-bought pizza dough, room Ground black pepper, as desired
temperature 2 tablespoons shredded Parmesan
1 tablespoon extra-virgin cheese, for garnish
olive oil

DIRECTIONS

TIP If using frozen

dough, allow dough to
sit and defrost before
proofing. If using
dough right from the
refrigerator, PROOF
for 1 hour at 95°F. See
page 35 for more tips
on dough.

Add 1/4 cup water to Place an 8-inch circle of Select PROOF, When the rise is Return the basket to Select STEAM & CRISP, When cooking is
the pot. parchment paper in the set temperature to complete, remove the the pot. Close the lid set temperature to complete, the surface TIP Create more
customizable flavors by
bottom of the Cook & 95°F, and set time basket from the pot. and move the slider 335°F, and set time of the focaccia will
adding olives, cubed
Crisp Basket and spray to 30 minutes. Deflate the dough by to STEAMCRISP. to 25 minutes. Press be crusty and brown. feta, fresh or sundried
with cooking spray. Press START/STOP gently pressing on it, START/STOP to begin Top with Parmesan tomatoes or desired
Form the dough into to begin the rise. then spread it with cooking (PrE will cheese. Remove from herbs before cooking.
a ball and place in the your fingertips into the display for approx. the basket and allow
basket. Place the basket bottom of the basket. 5 minutes as the unit to cool for 5 minutes
in the pot. Close the lid Drizzle with olive oil steams, then the timer before serving.
Don't forget to add water and move slider to and sprinkle with will start counting
or stock to create steam
AIR FRY/STOVETOP. rosemary, salt, down).
and cook your food.
and pepper.
24 Kickstarters Questions? ninjakitchen.com 25
 Easy Cookies & Cream Cake
KICKSTARTERS

KICKSTARTERS
BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 45 MINUTES | STEAM: APPROX. 20 MINUTES

BAKE: 25 MINUTES | MAKES: 1 CAKE (8–10 SERVINGS)
ACCESSORIES: NINJA® MULTI-PURPOSE PAN* (OR 8” ROUND BAKING PAN), BOTTOM DUAL-STACK RACK

INGREDIENTS
3 cups water for steaming 1/2 cup canola oil (or vegetable oil)
+ 3/4 cup water, divided 3 large eggs
Nonstick cooking spray 1 container (14 ounces) whipped
2 tablespoons all-purpose flour, vanilla frosting
for dusting 6 chocolate sandwich cookies,
1 box (16 ounces) white cake mix crushed
3/4 cup water, for cake batter

DIRECTIONS

Pour 3 cups water into the pot. To make the cake, place the Place the pan on the bottom Select STEAM & BAKE, set When cooking is complete, When the cake has cooled, frost
Spray the bottom of the Ninja cake mix, 3/4 cup water, oil, and rack, then place the rack in the temperature to 285°F, and check doneness by inserting with the whipped vanilla frosting
Multi-Purpose Pan* (or 8" round eggs in a large bowl. Prepare pot. Close the lid and move slider set time to 25 minutes. Press a wooden toothpick into the and top with crushed chocolate
baking pan) with cooking spray according to the directions on to STEAMCRISP. START/STOP to begin cooking middle of the cake. If it comes sandwich cookies.
and dust with flour. the cake box. Pour the batter (PrE will display for approx. 20 out clean, remove the rack with
into the prepared pan. minutes as the unit steams, then the pan and let cool for at least
the timer will start counting 1 hour. If the toothpick comes
down). out with moist crumbs stuck
to it, continue to bake until the TIP F
 or more customizable cake
Don't forget to add water or stock toothpick comes out clean. options, reference the Cake
to create steam and cook your food. Ninja Chart (page 32–33).

26 Kickstarters *The Ninja Multi-Purpose Pan is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 27
 Make a Steam & Crisp meal with Pasta

1. Start with the bottom layer 2. Assemble middle layer 3. Assemble top layer
Add pasta and sauce to the pot Cover the bottom rack with Select a protein and season as desired. Place the top rack in the pot.
and stir until combined. aluminum foil. Place the rack in the Place protein on the rack. Close lid, move slider to STEAMCRISP, and
pot. Place prepared vegetables select STEAM & CRISP. Set time and temperature based on protein.
on top of the aluminum foil. Add finishing touches as desired.

PASTA SAUCE VEGETABLE PROTEIN SEASON CRISPING FINISHING TOUCHES

12–16-oz box 2 cups mix & match. Coat with 1 tbsp oil and season. Fresh and frozen TEMPERATURE & TIME

4 chicken breasts, boneless, When cooking is

Tomato sauce 390°F for 10–15 minutes
skinless (6–8 oz each)
2 jars (24 oz each) 1 pint cherry tomatoes Italian seasoning complete, add finishing
marinara sauce touches by stirring
White pasta, 3 cups chicken 6 Italian sausages 390°F for 8–10 minutes cheese, spinach, arugula,
uncooked or vegetable stock Herbs de Provence or pesto into the pasta.
12 plant-based meatballs
3 zucchini, cut in half lengthwise (fresh or frozen)
Lemon pepper 425°F for 5–10 minutes
Blush sauce seasoning
6 plant-based sausages
2 jars (24 oz each)
marinara sauce
6 portobella mushroom caps,
2 ½ cups chicken Seasoning salt
1 head (10 oz) broccoli, cut in half 6 (3 inches each) or 450°F for 5–10 minutes
or vegetable stock 3 (4 inches each)
½ cup heavy cream
Whole-wheat Garlic & herb seasoning
pasta, 4 frozen chicken breasts,
uncooked boneless skinless 375°F for 10–15 minutes
(6–8 oz each)
Creamy alfredo Seasoning of choice
3 bell peppers, cut in 1–inch strips
1 jar (16 oz) 4 frozen breaded
450°F for 8–10 minutes
alfredo sauce eggplant cutlets
3 cups chicken stock
1 cup whole milk 4 frozen breaded chicken
450°F for 7–10 minutes
breast cutlets (5 oz each) TIP Marinate
10 oz cauliflower florets proteins up to
Stock (plain pasta) 12 frozen meatballs 6 hours or buy them 375°F for 10–15 minutes
Gluten-free pre-marinated to
4 cups chicken
pasta, uncooked save time.
or vegetable
6 frozen plant-based sausages 400°F for 5–10 minutes

Water (sauceless) 1 bunch asparagus, trimmed

4 cups 12 frozen jumbo shrimp 425°F for 2–5 minutes

Too much pasta? Cut the sauces in half with 8 oz of pasta: Tomato Sauce: 1 jar (24 oz) marinara sauce, 2 cups chicken stock *For thicker cuts of meat, add 2–3 minutes to cook time. Note that in doing this you may run the risk
Creamy Alfredo: 1 1/2 cups chicken stock, 1 cup whole milk, 1 jar (15-oz ) alfredo sauce, 1/2 cup grated Parmesan cheese of overcooking the other meal components, so we recommend keeping meat thickness within the given guidelines.
(stir in to thicken sauce after cooking is complete)
28 Questions? ninjakitchen.com 29
 Make a Steam & Crisp meal with Grains
1. Start with the bottom layer 2. Assemble middle layer 3. Assemble top layer
Add grain, water, and additional Cover the bottom rack with Select a protein and season as desired. Place the top rack in the pot.
ingredients per box directions. aluminum foil. Place the rack in the Place protein on the rack. Close lid, move slider to STEAMCRISP,
pot. Place prepared vegetables and select STEAM & CRISP. Set time and temperature based on protein.
on top of the aluminum foil. Add finishing touches as desired.

GRAIN VEGETABLE PROTEIN SEASON CRISPING FINISHING TOUCHES

2 cups mix & match. Coat with 1 tbsp oil and season. Fresh and frozen TEMPERATURE & TIME
4 chicken breasts, boneless, When cooking is
2 cup white rice, rinsed 1 lb sweet potatoes, cut in 1-inch pieces 390°F for 10–15 minutes
skinless (6–8 oz each)
4 cups water or stock BBQ seasoning complete, add finishing
touches by stirring
2 tablespoons butter or oil
6 Italian sausages 390°F for 8–10 minutes cheese, spinach, arugula
1 lb baby potatoes, cut in half
Jerk seasoning or pesto into the grains.
2 cups quinoa, rinsed 1 package seitan (8 oz),
cut in 1-inch pieces
3 cups water or stock
1 bunch asparagus, trimmed Seasoning salt
6 plant-based sausages 425°F for 5–10 minutes
2 cups Israeli couscous
3 cups water or stock 2 small onions, peeled, cut in quarters 1 package tempeh (8 oz), Garlic & herb seasoning
1 tablespoon butter or oil cut in 1/4-inch strips or
1-inch cubes
Fajita seasoning
1 cup Arborio rice 24 oz butternut squash, cut in cubes 6 portobella mushroom caps,
6 (3 inches each) or 450°F for 5–10 minutes
4 cups water or stock 3 (4 inches each)
Seasoning of choice
10 oz cauliflower florets 4 frozen chicken breasts,
1 cup instant brown rice boneless skinless 375°F for 10–15 minutes
(6–8 oz each)
2 cups water or stock
3 parsnips, cut in 1-inch pieces 4 frozen breaded
450°F for 8–10 minutes
eggplant cutlets TIP Marinate
proteins up to
Rice & beans, boxed 4 frozen breaded chicken 6 hours or buy them 450°F for 7–10 minutes
3 bell peppers, cut in 1-inch strips breast cutlets (5 oz each) pre-marinated to
Cajun-style rice, boxed
save time.
Spanish-style rice, boxed 12 frozen meatballs 375°F for 10–15 minutes
Rice pilaf, boxed 1 head (10 oz) broccoli, cut in half
Add water, seasoning, 6 frozen plant-based sausages 400°F for 5–10 minutes
and oil per box instructions
3 zucchini, cut in half lengthwise
12 frozen jumbo shrimp 425°F for 2–5 minutes

30 Questions? ninjakitchen.com 31
 Bake a cake using your favorite Don't forget to add water to create steam

cake batter and mix-ins

and cook your food.

1. Customize your cake 2. Prepare batter & assemble 3. Bake 4. Frost, glaze or top your cake
Mix and match cake mix, flavors, Prepare batter. Close the lid and move slider When cake has cooled completely,
and mix-ins to get started. Add 3 cups of water to the pot. to the STEAMCRISP. remove from pan and place on a serving dish.

Place the pan on the bottom rack, Select STEAM & BAKE,
then place the rack in the pot. set temperature to 285°F,
and set time to 25 minutes.

CAKE MIX ADD A FLAVOR PICK A MIX-IN PREPARE BATTER BAKE CAKE PICK A FROSTING FROST CAKE PICK A TOPPING
optional optional OR GLAZE optional

1 teaspoon Pre-made frosting, sauce,

vanilla extract INGREDIENTS When cooking is complete, or whipped topping SINGLE LAYER CAKE
check doneness by inserting
1 /2 cup Nonstick cooking spray Place on serving dish.
1 /2 cup
a wooden toothpick into the
1 teaspoon shredded 4 tablespoons all-purpose flour, divided shredded
middle of the cake. Frost, glaze or top with
almond extract or toasted or toasted
Boxed cake mix If it comes out clean, remove BASIC GLAZE toppings of your choice.
coconut coconut
2 large eggs the rack with the pan and let 2 cups powdered sugar
White or yellow 1 teaspoon cool for at least 1 hour. 2 tablespoons butter, softened
cake mix coconut extract 2 egg whites 1 teaspoon exract of choice,
If the toothpick comes out
3/4 cup water 3–4 tablespoons milk or half-and-half 2 LAYER CAKE
with moist crumbs stuck
1 teaspoon Whisk all ingredients together until Slice in half horizontally.
1 /2 cup ½ cup canola or vegetable oil to it, move the slider to 1 /2 cup
lemon extract desired consistency is achieved.
chopped nuts STEAMCRISP, select Place 1 layer on a plate, chopped nuts
STEAM & BAKE and set rounded side down, and
1 teaspoon time to 10 minutes. Press evenly cover with half of
mint extract DIRECTIONS START/STOP to continue CHOCOLATE GANACHE the frosting, glaze,
1 /4 cup
mini cooking. or topping. 1 /4 cup mini
Spray the Ninja® Multi-Purpose Pan* 2 cups dark chocolate chips
2 tablespoons chocolate chips (or an 8" round baking pan) with cooking spray After cooking is complete, 3/4 cup whipping cream Place second cake on top chocolate chips
concentrated and dust with 2 tablespoons flour. remove the rack with the pan 1 tablespoon corn syrup (optional) of the first, rounded side up
espresso or and let cool for 2 to 3 hours. and frost, glaze, or top.
Add the cake mix, and 2 tablespoons all-purpose flour In a microwave safe bowl, add dark
coffee liquor 1 /4 cup
mini 1 /4 cup mini
to a large bowl and combine. chocolate chips and whipping cream
white chocolate and microwave on HIGH for 1 minute white chocolate
chips In a separate large bowl, add 2 eggs, 2 egg whites, chips
and 10 seconds. Whisk together WHOOPIE PIES
4–5 drops food ¾ cup water, and ½ cup oil. Combine.
coloring (Add red until completely combined. Slice in half horizontally.
Chocolate to chocolate for Combine the dry and wet ingredients, mix on low
Place 1 cake layer on
cake mix Red Velvet)
1 /2
cup for 30 seconds. Then mix on medium for an additional 1 /2 cup
a serving plate, rounded
rainbow 2 minutes and 30 seconds. STRAWBERRY COMPOTE rainbow
side down, and frost.
sprinkles If desired, add flavor and gently fold in mix-ins. sprinkles
1 teaspoon 1 pint strawberries, sliced Place the second layer
cinnamon Transfer batter to prepared baking pan. 2 tablespoons granulated sugar of the cake on top of
6 crushed 3 tablespoons lemon juice the first, rounded side up 6 crushed
chocolate and cover with ganache, chocolate
1 teaspoon Add ingredients to a large bowl.
sandwich cookies powder sugar. sandwich cookies
allspice Mash lightly until combined.

32 *The Ninja Multi-Purpose Pan is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 33

 5 keys to making The Steam & Crisp function gives breads a greater rise, retains
moisture, and delivers the perfect color and crust. Baking is a science, and

the perfect dough a recipe—in the professional world of baking—is referred to as a formula.

PRECISE MEASUREMENTS TEXTURE

It’s important that your measurements and ratios are as precise as possible. The texture of the dough may vary between recipes. A recipe may call for a soft
and supple dough, a firm and tough dough, or a slightly wet and sticky one.
Regardless of which dough type the recipe calls for, the dough texture should visually
appear smooth and held together (unless otherwise noted in the recipe).

TEMPERATURE You should be able to see that When transferring the dough, no ingredients
Temperature is a key factor to consider when making a dough. all ingredients are incorporated. should stick to the sides of the mixing bowl.
When recipes call for liquid ingredients to be at a specific temperature,
it is very important to follow this instruction.
The best temperature for liquid ingredients is typically around 90–100°F. PROOFING
This temperature is ideal for instant yeast to dissolve, multiply, and feed—the
process that leads to the perfect rise. When it comes to proofing, there are a couple tricks for checking
if a dough is fully proofed. The most accurate is the “poke test.”

%
PERFECTLY PROOFED
HUMIDITY
If you poke perfectly proofed dough with your finger, the indentation will hold its
Excess humidity can result in overly wet dough, shape and disappear slowly. If more proofing is needed, the dough will spring back
whereas a very dry environment can dry out your dough. and not hold the indentation.
If your dough is too wet, try adding a tablespoon of flour at a If your dough is too dry, try adding a tablespoon of water at Besides the poke test, you can also judge the proofing by the size of the dough,
time and mixing it in until the dough is no longer soggy. a time and mixing it in until the dough is smooth and soft. which should double after proofing is complete.

34 Questions? ninjakitchen.com 35
 HAWAIIAN PULLED PORK SLIDERS
BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 1 HOUR | PRESSURE BUILD: APPROX, 15 MINUTES | COOK: 45 MINUTES
PRESSURE RELEASE: QUICK | MAKES: 16 SLIDERS

INGREDIENTS DIRECTIONS
2 1 /2 pounds boneless pork shoulder, 1 Place pork shoulder, 1 /2 cup barbecue sauce,
cut in 2-inch pieces pineapple chunks, and water into the pot.
1 cup prepared barbecue sauce, divided
2 Close the lid and move slider to PRESSURE.
1 can (8 ounces) pineapple chunks Make sure the pressure release valve is in the
/ cup water
1 4 SEAL position.
1 bag (16 ounces) shredded slaw mix 3 The temperature will default to HIGH, which
MAINS

2 tablespoons apple cider vinegar is the correct setting. Set time to 40 minutes.
/ cup mayonnaise
1 2 Select START/STOP to begin cooking (the unit
will build pressure for approx. 15 minutes before
Kosher salt, as desired
cooking begins).
Ground black pepper, as desired
4 M eanwhile, place the slaw mix, reserved
16 potato slider rolls
pineapple juice, and mayonnaise in a large bowl
and toss until fully combined. Season to taste
with salt and pepper.
5 When cooking is complete, select START/STOP
and quick release pressure by moving the
pressure release valve to the VENT position.
When steam is released the display will read
Opn. Move slider to AIR FRY/STOVETOP to
unlock the lid, then carefully open it.
6 Add remaining barbecue sauce to pot and use
silicone-tipped tongs to shred the pork.
7 On the bottom half of each bun, layer pulled
pork and slaw. Place the top half of each bun on
the sliders and serve warm.

36 Mains
 CARNITAS TACOS PULLED PORK WITH CRISPY BISCUITS
INTERMEDIATE RECIPE BEGINNER RECIPE

PREP: 15 MINUTES | TOTAL COOK TIME: 53 MINUTES | PRESSURE BUILD: APPROX. 15 MINUTES | COOK: 38 MINUTES PREP: 10 MINUTES | TOTAL COOK TIME: 70 MINUTES | PRESSURE BUILD: APPROX. 15 MINUTES | COOK: 55 MINUTES
PRESSURE RELEASE: QUICK | MAKES: 12 TACOS PRESSURE RELEASE: QUICK | MAKES: 6–8 SERVINGS

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

3 pounds uncooked boneless pork shoulder, 1 Place pork, garlic, orange juice and zest, 3 / pounds uncooked boneless pork shoulder,
1 2 1 Place pork, spices, and vinegar in the pot. Close
cut in 1-inch cubes oregano, salt, pepper, and chili powder in pot. fat trimmed, cut in 2-inch cubes lid and move slider to PRESSURE. Make sure the
9 cloves garlic, peeled, crushed Stir to combine. / cup barbecue seasoning
1 4 pressure release valve is in the SEAL position.
Juice and zest of 1 orange 2 Place onion and stock in pot. Close lid and move 2 tablespoons garlic powder 2 The temperature will default to HIGH, which is the
slider to PRESSURE. Make sure the pressure correct setting. Set time to 35 minutes. Select START/
2 teaspoons dried oregano (or 20 leaves fresh) Kosher salt, as desired
release valve is in the SEAL position. STOP to begin cooking (the unit will build pressure
MAINS

MAINS
Kosher salt, as desired 1 1 /2 cups apple cider vinegar for approx. 15 minutes before cooking begins).
3 The temperature will default to HIGH, which
Ground black pepper, as desired is the correct setting. Set time to 40 minutes. 1 can (6 ounces) tomato paste 3 When cooking is complete, select START/STOP and
2 teaspoons chili powder Select START/STOP to begin cooking (the unit 1 tube (16.3 ounces) refrigerated biscuit dough quick release pressure by moving the pressure release
/ large onion, peeled
1 2 will build pressure for approx. 10 minutes before valve to the VENT position. When steam is released
cooking begins). the display will read Opn. Move slider to AIR FRY/
/ cup chicken stock or vegetable stock
3 4
STOVETOP to unlock the lid, then carefully open it.
4 When cooking is complete, select START/STOP
3 tablespoons agave nectar and quick release pressure by moving the 4 Select SEAR/SAUTÉ and set to 4. Select START/
2 tablespoons fresh cilantro or parsley, chopped pressure release valve to the VENT position. STOP to begin cooking.
18 (6-inch) corn or flour tortillas, for serving When steam is released the display will read 5 Add tomato paste and stir to incorporate. Allow
Opn. Move slider to AIR FRY/ STOVETOP to pork to simmer for 10 minutes, or until the liquid has
unlock the lid, then carefully open it. reduced by half. Stir occasionally, using a wooden
TOPPINGS
5 Use silicone-tipped tongs to remove onion from spoon or silicone-tipped tongs to shred the pork.
Avocado, sliced the pot, keeping pork in the pot. Keep slider in 6 Tear each uncooked biscuit so that it is in two halves,
Red onion, thinly sliced the AIR FRY/STOVETOP position. Select SEAR/ like a hamburger bun. Place biscuit halves evenly
Hot sauce SAUTÉ and set to 4. Allow pork to simmer for across the surface of the pork.
10 minutes, or until the liquid in pot is reduced,
Sour cream 7 Close lid and keep slider in the AIR FRY/STOVETOP
stirring occasionally.
Lime wedges position. Select BAKE/ROAST, set temperature to
6 Once liquid is reduced, stir agave nectar into the 350°F, and set time to 10 minutes. Select START/
shredded pork. Close lid and keep slider in the STOP to begin cooking. Check after 8 minutes,
AIR FRY/STOVETOP position. Select BROIL and cooking for an additional 2 minutes if biscuits need
set time to 8 minutes. Select START/STOP to more browning.
begin cooking.
8 When cooking is complete, serve immediately.
7 When cooking is complete, stir in cilantro or
TIP S
 ave remaining spice blend and use it for roasting parsley and add salt if needed. Place carnitas into
vegetables or seasoning fish. TIP A
 ir Fry any leftover biscuit dough at 360°F for 8 to
tortillas and assemble with your favorite toppings.
10 minutes.

38 Mains Questions? ninjakitchen.com 39

 PORK TENDERLOIN WITH HAM & CHEESE TURNOVERS
AU GRATIN POTATOES BEGINNER RECIPE

PREP: 5 MINUTES | TOTAL COOK TIME: 35 MINUTES | STEAM: APPROX. 20 MINUTES | BAKE: 15 MINUTES
BEGINNER RECIPE
MAKES: 2 TURNOVERS | ACCESSORIES: COOK & CRISP™ BASKET
PREP: 5 MINUTES | TOTAL COOK TIME: 35 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 20 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: TOP DUAL-STACK RACK
INGREDIENTS DIRECTIONS
1/2 cup water, for steaming 1 Add 1/2 of cup water to the pot.
INGREDIENTS DIRECTIONS 2 sheets frozen puff pastry dough, thawed 2 Lay the 2 sheets of puff pastry on top of each
LEVEL 1 (BOTTOM OF POT) 1 Add hot water, butter, milk, and the au gratin 4 slices American cheese, cut in half other. Remove the diffuser fin from the bottom
3 cups hot water potatoes sauce packets to the pot and stir of the Cook & Crisp Basket. Place the basket in
4 slices deli ham
until fully combined. Add the dried potatoes the center of the dough and use it as a template
2 tablespoons butter 1 tablespoon Dijon mustard, divided to cut the pastry to size. Discard any excess
and mix until incorporated.
MAINS

MAINS
2 cups whole milk dough. Separate the 2 circles.
2 Place the top rack in the pot.
2 boxes (8 ounces each) au gratin potatoes 3 Top half of each puff pastry circle with 2 slices
3 Place the pork tenderloins on top of the rack.
of American cheese, 2 slices of ham, then the
LEVEL 2 (TOP RACK) Close the lid and move slider to STEAMCRISP.
remaining 2 slices of cheese. Evenly spread
4 Select STEAM & CRISP, set temperature to the Dijon mustard on the top half. Fold the
2 pork tenderloins (1 pound each), marinated
365°F, and set time to 20 minutes. Press turnovers in half and press the edges together
START/STOP to begin cooking (PrE will to seal closed.
display for approx. 15 minutes as the unit
4 Place the turnovers in the basket, then place the
steams, then the timer will start counting
basket in the pot. Close the lid and move slider
down).
to STEAMCRISP.
5 When cooking is complete, carefully remove
5 Select STEAM & BAKE, set temperature to
the rack with the tenderloins. Allow meat to
350°F, and time to 15 minutes. Press START/
rest for 5 minutes. For extra crispy potatoes,
STOP to begin cooking (PrE will display for
close the lid after removing the meat, increase
approx. 20 minutes as the unit steams, then the
the temperature to 400°F, set time to 5 minutes
timer will start counting down).
and continue to cook while the meat is resting.
6 When cooking is complete, remove the
6 After 5 minutes, slice the pork and serve with
basket. Allow turnovers to cool for 5 minutes
the potatoes.
before serving.

Don't forget to add water or stock

to create steam and cook your food.

40 Mains Questions? ninjakitchen.com 41

 BRATWURST WITH BEER-BRAISED CABBAGE CAPRESE CHICKEN BREAST
BEGINNER RECIPE
WITH PESTO ORZO
PREP: 10 MINUTES | TOTAL COOK TIME: 25 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 10 MINUTES
MAKES: 6 SERVINGS | ACCESSORIES: TOP DUAL-STACK RACK BEGINNER RECIPE

PREP: 15 MINUTES | TOTAL COOK TIME: 35 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 20 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: DUAL-STACK RACKS, ALUMINUM FOIL
INGREDIENTS DIRECTIONS
LEVEL 1 (BOTTOM OF POT) 1 Place all Level 1 ingredients in the pot INGREDIENTS DIRECTIONS
6 cups shredded green cabbage and stir until combined.
LEVEL 1 (BOTTOM OF POT) 1 Place the orzo, stock, water, and salt the pot
1 small white onion, peeled, sliced 2 Place the top rack in the pot, then place
1 box (16 ounces) orzo pasta and stir to combine.
2 tablespoons apple cider vinegar the bratwursts on the rack. Close the lid
4 cups chicken stock 2 In a small bowl, combine 3 tablespoons pesto
and move slider to STEAMCRISP position.
1/2 teaspoon granulated sugar and canola oil. Evenly coat all sides of the
2 cups water
MAINS

MAINS
3 Select STEAM & CRISP, set temperature chicken breasts with the mixture.
2 teaspoons kosher salt
to 345°F, and set time to 10 minutes. Kosher salt, as desired 3 Cover the bottom rack with aluminum foil, then
1/2 cup lager beer Press START/STOP to begin cooking 1 jar (8 ounces) basil pesto, divided, set aside place the rack in the pot. Place the marinated
1/2 cup chicken stock (PrE will display for approx. 15 minutes chicken on top of the rack, then layer 2 slices
LEVEL 2 (TOP RACK) as the unit steams, then the timer will LEVEL 2 (BOTTOM RACK) of tomato and a slice of mozzarella cheese on
start counting down). 3 tablespoons basil pesto, divided each chicken breast. Close the lid and move
6 fresh bratwurst
4 When cooking is complete, remove the 1 tablespoon canola oil slider to STEAMCRISP.
Whole grain mustard, as desired (optional)
rack with the bratwurst. Stir the cabbage 4 Select STEAM & CRISP, set temperature to
4 chicken breasts (6–8 ounces each)
and serve with bratwurst and mustard 350°F, and set time to 20 minutes. Press
as desired. 1 Roma tomato, thinly sliced START/STOP to begin cooking (PrE will display
4 slices fresh mozzarella cheese for approx. 15 minutes as the unit steams, then
the timer will start counting down).
5 When cooking is complete, remove the
rack with the chicken and set aside. Add
the remaining pesto to the orzo and stir to
combine. Serve warm with the chicken.

42 Mains Questions? ninjakitchen.com 43

 SHREDDED CHICKEN LETTUCE WRAPS CHICKEN BREAST WITH SPINACH,
BEGINNER RECIPE
TOMATOES & PESTO CREAM FARFALLE
PREP: 10 MINUTES | TOTAL COOK TIME: 39 MINUTES | PRESSURE BUILD: APPROX. 14 MINUTES | COOK: 25 MINUTES
INTERMEDIATE RECIPE
MAKES: 5 SERVINGS
PREP: 10 MINUTES | TOTAL COOK TIME: 32 MINUTES | STEAM: APPROX. 17 MINUTES | COOK: 15 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: DUAL-STACK RACKS, ALUMINUM FOIL
INGREDIENTS DIRECTIONS
1 bottle (11 ounces) prepared peanut sauce 1 Place the peanut sauce, crushed red pepper, and
1 pinch crushed red pepper (optional) chicken stock in the pot and stir until combined. INGREDIENTS DIRECTIONS
Add the chicken breasts. Close the lid and move
1 cup chicken stock 1 Place all Level 1 ingredients, except pesto and baby
the slider to PRESSURE. Make sure the pressure LEVEL 1 (BOTTOM OF POT)
2 pounds frozen chicken breasts spinach, in the pot and stir until fully combined.
release valve is in the SEAL position. 1 box (16 ounces) dry farfalle pasta
2 Place all Level 2 ingredients in a medium bowl
2 cups thin rice noodles, cooked 2 The temperature will default to HIGH, which is 3 cups chicken stock and toss until fully combined.
MAINS

MAINS
1 cup red cabbage, shredded the correct setting. Set time to 25 minutes, and 1/2 cup whole milk 3 Cover the bottom rack with aluminum foil, then
press START/STOP to begin cooking (the unit place the rack in the pot. Place the tomatoes on
1 cup carrots, peeled, trimmed, shredded 1 jar (16 ounces) alfredo sauce
will build pressure for approx. 14 minutes before top of the foil.
/ red bell pepper, thinly sliced
1 2
cooking begins). 1 jar (7 ounces) basil pesto, set aside
4 Prepare the chicken seasoning by combining
/ cup green onions, chopped
1 4 1 bag (6 ounces) baby spinach, set aside
3 When cooking is complete, select START/STOP garlic powder, onion powder, salt, and pepper
/ cup dry-roasted peanuts, chopped
1 2 and quick release pressure by moving the LEVEL 2 (BOTTOM RACK) in a small bowl. Stir until fully combined.
1 head bibb lettuce, leaves separated pressure release valve to the VENT position. 5 Evenly coat the chicken breasts with oil, then
1 pint cherry tomatoes
When steam is released the display will read generously cover both sides with the prepared
Opn. Move slider to AIR FRY/ STOVETOP to 1 tablespoon canola oil seasoning.
unlock the lid, then carefully open it. Kosher salt, as desired 6 Place the top rack in the pot. Place the chicken
Ground black pepper, as desired breasts on the top rack. Close the lid and move
4 Assemble the lettuce wraps by layering rice
slider to STEAMCRISP.
noodles, shredded chicken, cabbage, carrots,
LEVEL 3 (TOP RACK) 7 Select STEAM & CRISP, set temperature to
red bell pepper, green onions, and chopped
1 teaspoon garlic powder 375°F, and set time to 15 minutes. Press START/
peanuts over each leaf of lettuce. Roll lettuce
STOP to begin cooking (PrE will display for
leaves into wraps and serve. 1 teaspoon onion powder
approx. 17 minutes as the unit steams, then the
Kosher salt, as desired timer will start counting down).
Ground black pepper, as desired 8 When cooking is complete, remove the rack
1 tablespoon canola oil with the chicken, then the rack with the
4 fresh uncooked chicken breasts (7–8 ounces each) tomatoes.
9 Add the cooked tomatoes, pesto, and spinach
TOPPING (optional) to the pasta mixture and stir until the spinach
begins to wilt.
1/4 cup shredded Parmesan cheese
10 Transfer the pasta to a serving dish, top with
Parmesan cheese, and serve with chicken breasts.
TIP I f using fresh chicken breasts, cook for
17 minutes instead of 25 minutes.

44 Mains Questions? ninjakitchen.com 45

 ADOBO SPICED CHICKEN THIGHS WITH TERIYAKI GLAZED CHICKEN BREAST
SPANISH RICE & CORN ON THE COB & RICE
INTERMEDIATE RECIPE BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 40 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 25 MINUTES PREP: 10 MINUTES | MARINATE: 30 MINUTES–1 HOUR | TOTAL COOK TIME: 35 MINUTES | STEAM: APPROX. 15 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: DUAL-STACK RACKS, ALUMINUM FOIL COOK: 20 MINUTES | MAKES: 4 SERVINGS | ACCESSORIES: BOTTOM DUAL-STACK RACK, ALUMINUM FOIL

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

LEVEL 1 (BOTTOM OF POT) 1 Place all Level 1 ingredients in the pot and stir 1 Pour 3/4 cup marinade into a large resealable
LEVEL 1 (BOTTOM OF POT)
1 box (14 ounces) Spanish-style rice plus ingredients until evenly combined. plastic bag. Add chicken breasts to the bag
called for in rice box directions 2 Cover the bottom rack with aluminum foil, then 1 cup frozen vegetables (optional) and seal. Rub the outside of the bag until the
place the rack in the pot. Place the corn on top 2 cups medium-grain white rice, rinsed chicken is evenly coated with the marinade.
MAINS

MAINS
1 cup frozen vegetable medley
of the foil. (until water runs clear) Place chicken in the refrigerator to marinate
LEVEL 2 (BOTTOM RACK) 3 Prepare the chicken seasoning by placing all 4 cups water for 30 minutes to 1 hour. Take it out of the
the spices in a small bowl and stirring until fully refrigerator 15 minutes before cooking.
4 fresh ears of corn 2 tablespoons butter (or canola oil)
combined. 2 Place the rinsed rice, frozen veggies (optional),
LEVEL 3 (TOP RACK) 4 Evenly coat the chicken thighs with oil, then LEVEL 2 (BOTTOM RACK) water, and butter in the pot and stir until evenly
2 teaspoons garlic powder generously cover both sides with the prepared combined.
4 chicken breasts (6–8 ounces each) 3 Cover the bottom rack with aluminum foil, then
2 teaspoons cumin seasoning.
5 Place the top rack in the pot. Place the chicken 1 cup teriyaki marinade, divided place the rack in the pot. Place the marinated
1 teaspoon cayenne pepper chicken on top of the rack. Close the lid and
thighs on the top rack. Close the lid and move
1 teaspoon oregano slider to STEAMCRISP. move slider to STEAMCRISP.
1 teaspoon sweet paprika 6 Select STEAM & CRISP, set temperature to 4 Select STEAM & CRISP, set temperature to
375°F, and set time to 25 minutes. Press START/ 390°F, and set time to 15 minutes. Press START/
Kosher salt, as desired
STOP to begin cooking (PrE will display for STOP to begin cooking (PrE will display for
Ground black pepper, as desired approx. 15 minutes as the unit steams, then the
approx. 15 minutes as the unit steams, then the
4 bone-in skin-on chicken thighs timer will start counting down). timer will start counting down).
2 tablespoons canola oil 7 When cooking is complete, remove the rack 5 When cooking is complete, remove the rack
with the chicken, then the rack with the corn. with the chicken. Stir the rice and serve with
the chicken. Top with 1/4 cup reserved marinade.
8 Stir the rice and serve warm with chicken thighs
and corn on the cob.

46 Mains Questions? ninjakitchen.com 47

 CHICKEN POT PIE
INTERMEDIATE RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 27 MINUTES | PRESSURE BUILD: APPROX. 6 MINUTES | COOK: 21 MINUTES
PRESSURE RELEASE: QUICK | MAKES: 6 SERVINGS

INGREDIENTS DIRECTIONS
/ stick ( / cup) unsalted butter
1 2 1 4 1 Close lid and move slider to AIR FRY/STOVETOP.
/ large onion, peeled, diced
1 2 Select SEAR/SAUTÉ and set to 4. Open lid and
select START/STOP to begin preheating. Allow unit
1 large carrot, peeled, diced
to preheat for 5 minutes.
2 cloves garlic, peeled, minced
2 After 5 minutes, add butter to pot. Once it melts, add
2 pounds uncooked boneless skinless chicken onion, carrot, and garlic, and sauté until softened,
breasts, cut in 1-inch cubes
MAINS

about 3 minutes.
1 cup chicken broth 3 Add chicken and broth to the pot. Close lid and
1 stalk celery, diced move slider to PRESSURE. Make sure the pressure
/ cup frozen peas
1 2 release valve is in the SEAL position.

1 1 /2 teaspoons fresh thyme, minced 4 The temperature will default to HIGH, which is the
correct setting. Set time to 5 minutes. Select START/
1 tablespoon fresh Italian parsley, minced STOP to begin cooking (the unit will build pressure
Kosher salt, as desired for approx. 6 minutes before cooking begins).
Ground black pepper, as desired 5 When cooking is complete, select START/STOP
/ cup heavy cream
1 2 and quick release pressure by moving the pressure
release valve to the VENT position. When steam is
/ cup all-purpose flour
1 4
released, the display will read Opn. Move slider to
1 refrigerated store-bought pie crust, AIR FRY/STOVETOP to unlock the lid, then carefully
room temperature open it.
6 Select SEAR/SAUTÉ and set to 4. Select START/
STOP to begin cooking. 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 filling, folding over
edges if necessary. Make a small cut in center of
crust so steam can escape during baking.
8 Close lid and keep slider in the AIR FRY/STOVETOP
TIP If you don’t have all the vegetables listed, you can
position. Select BROIL and set time to 10 minutes.
substitute similar vegetables that you have on hand, Select START/STOP to begin cooking.
like potatoes, frozen peas and carrots, and corn.
9 When cooking is complete, remove pot from
unit and place on a heat-resistant surface. Let rest
10 to 15 minutes before serving.
48 Mains
 BUFFALO MAC & CHEESE SALMON WITH RED QUINOA
BEGINNER RECIPE
& STEAMED BRUSSELS SPROUTS
PREP: 10 MINUTES | TOTAL COOK TIME: 28 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 13 MINUTES
BEGINNER RECIPE
MAKES: 4 SERVINGS | ACCESSORIES: TOP DUAL-STACK RACK, ALUMINUM FOIL
PREP: 10 MINUTES | TOTAL COOK TIME: 22 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 7 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: DUAL-STACK RACKS, ALUMINUM FOIL
INGREDIENTS DIRECTIONS
LEVEL 1 (BOTTOM OF POT) 1 Place water and macaroni in the pot (set aside
4 cups water the cheese packets). Stir to combine. INGREDIENTS DIRECTIONS
2 boxes (7 1/4 ounces each) macaroni & cheese, 2 Cover the top rack with aluminum foil, then 1 Place all Level 1 ingredients in the pot and stir
place the rack in the pot. Place the frozen LEVEL 1 (BOTTOM OF POT)
cheese packets set aside until evenly mixed.
chicken tenders on top of the rack. Close the lid 1 cup red quinoa
1/4 cup whole milk, set aside 2 Cover the bottom rack with aluminum foil, then
and move slider to STEAMCRISP.
1 1/2 cups water place the rack in the pot. Place the Brussels
MAINS

MAINS
LEVEL 2 (TOP RACK) 3 Select STEAM & CRISP, set temperature to sprouts on top of the foil. Place the top rack in
425°F, and set time to 13 minutes. Press Kosher salt, as desired
6–8 frozen chicken tenders the pot, then place the salmon fillets on the top
START/STOP to begin cooking (PrE will display rack and season as desired. Close the lid and
1 cup Buffalo sauce, set aside LEVEL 2 (BOTTOM RACK)
for approx. 15 minutes as the unit steams, then move slider to STEAMCRISP.
the timer will start counting down). 1 bag (12 ounces) frozen Brussels sprouts
3 Select STEAM & CRISP, set temperature to
4 When cooking is complete, remove the rack 450°F, and set time to 7 minutes. Press START/
with the chicken tenders. Add the cheese LEVEL 3 (TOP RACK)
STOP to begin cooking (PrE will display for
packets and milk to the cooked pasta. Stir 4 fresh salmon fillets (6 ounces each) approx. 15 minutes as the unit steams, then the
until evenly combined. Kosher salt, as desired timer will start counting down).
5 Toss chicken tenders in Buffalo sauce and 4 When cooking is complete, carefully remove
Ground black pepper, as desired
serve warm with mac & cheese. the rack with the salmon, then the rack with the
Additional seasonings, as desired
Brussels sprouts.
5 Stir the quinoa and serve warm with salmon and
Brussels sprouts.

50 Mains Questions? ninjakitchen.com 51

 SHRIMP WITH EDAMAME & FRIED RICE MEATLOAF WITH CHEDDAR MASHED
BEGINNER RECIPE
POTATOES & HONEY CARROTS
PREP: 5 MINUTES | TOTAL COOK TIME: 19 MINUTES | STEAM: APPROX. 12 MINUTES | COOK: 7 MINUTES
INTERMEDIATE RECIPE
MAKES: 4 SERVINGS | ACCESSORIES: DUAL-STACK RACKS, ALUMINUM FOIL
PREP: 15 MINUTES | TOTAL COOK TIME: 35 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 20 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: BOTTOM DUAL-STACK RACK, ALUMINUM FOIL
INGREDIENTS DIRECTIONS
LEVEL 1 (BOTTOM OF POT) 1 Place all Level 1 ingredients in the pot and stir INGREDIENTS DIRECTIONS
1 1/2 cups water until fully combined. LEVEL 1 (BOTTOM OF POT) 1  Place all Level 1 ingredients, except cheddar
1 tablespoon soy sauce 2 Cover the bottom rack with aluminum foil, then 3/4 cups water cheese, in the pot and stir until combined.
place rack in the pot. Place the edamame on top 2  Place the ground beef, bacon (optional),
1 cup white rice, rinsed (until water runs clear) 1/2 cup heavy cream
of the foil. egg, bread crumbs, Parmesan cheese, 1/4 cup
1 cup frozen vegetable medley 3 Place the top rack in the pot. Place the frozen 1 bag (24 ounces) baby yellow potatoes
MAINS

MAINS
ketchup, salt, and pepper in a large bowl and
shrimp on the top rack. Close the lid and move 1/4 cup (1/2 stick) butter, cut in 4 pieces mix until evenly combined. Form the mixture
LEVEL 2 (BOTTOM RACK)
slider to STEAMCRISP. into two 4" x 2 1/2" loaves, then brush the top
1 bag (12 ounces) frozen edamame in pods Kosher salt, as desired
4 Select STEAM & CRISP, set temperature to of each loaf with 2 tablespoons ketchup.
450°F, and set time to 7 minutes. Press START/ Ground black pepper, as desired
LEVEL 3 (TOP RACK) 3  Place the carrots, honey, oil, salt, and pepper
STOP to begin cooking (PrE will display for 1 cup shredded cheddar cheese, set aside
1 box (10 ounces) frozen breaded shrimp in a large bowl and toss until evenly coated.
approx. 12 minutes as the unit steams, then the
timer will start counting down). LEVEL 2 (BOTTOM RACK) 4 Cover the bottom rack with aluminum foil, then
5 When cooking is complete, remove the 1 pound 80/20 ground beef place the meatloaf on top of the foil in the center
rack with the shrimp, then the rack with the of the rack and surround with carrots. Place the
2 uncooked strips bacon, chopped (optional) rack in the pot. Close the lid and move slider to
edamame.
1 large egg STEAMCRISP.
6 Transfer the rice to a serving dish and serve
with edamame and fried shrimp. 1/2 cup plain bread crumbs 5 Select STEAM & CRISP, set temperature to
1/2 cup shredded Parmesan cheese 360°F, and set time to 20 minutes. Press START/
1/2 cup ketchup, divided STOP to begin cooking (PrE will display for
approx. 15 minutes as the unit steams, then the
Kosher salt, as desired
timer will start counting down).
Ground black pepper, as desired
6 When cooking is complete, carefully remove the
1-pound bag baby carrots rack with the meatloaf and carrots.
2 tablespoons honey, warmed 7 Add the cheddar cheese to the potatoes, then
1 tablespoon extra-virgin olive oil use a potato masher or silicone spatula to mash
the potatoes until smooth.
8 Serve the meatloaf with the potatoes and carrots.

52 Mains Questions? ninjakitchen.com 53

 ITALIAN BEEF SANDWICHES
INTERMEDIATE RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 1 HOUR 10 MINUTES | PRESSURE BUILD: 12 MINUTES | SEAR/SAUTÉ: 8 MINUTES
COOK: 50 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS DIRECTIONS
2 tablespoons canola oil 1 Move slider to AIR FRY/STOVETOP. Select
2 1 /2 pounds chuck roast SEAR/SAUTÉ and set temperature to HI-5.
1 1 /2 cups beef stock Press START/STOP to preheat the unit.
4 small yellow onions, peeled, cut in quarters 2 W hen unit has preheated, add the canola oil
and roast to the pot. Sear each side of the
1 jar (16 ounces) whole pepperoncini peppers roast in the pot for about 4 minutes or until a
MAINS

in liquid crust is formed.

1 can (14 1 /2 ounces) diced tomatoes 3 Add beef stock, onions, pepperoncini peppers,
8 slices pepper jack cheese and diced tomatoes to the pot. Stir with a
rubber or wooden spatula until combined.
2 baguettes (18 inches each), cut in half
Gently scrape the bottom of the pot while
stirring. After stirring, close the lid and
move slider to the PRESSURE. Make sure the
pressure release valve is in the SEAL position.
4 S elect PRESSURE. The temperature will default
to HIGH, which is the correct setting. Set time
to 50 minutes, then press START/STOP to
begin cooking (the unit will build pressure for
approx. 12 minutes before cooking begins).
5 When cooking is complete, select START/STOP
and quick release pressure by moving the
pressure release valve to the VENT position.
When steam is released the display will read
Opn. Move slider to AIR FRY/ STOVETOP to
unlock the lid, then carefully open it.
6 U se silicone-tipped tongs to shred the beef.
Then assemble sandwiches, topping the
shredded beef with sliced pepper jack cheese.
Serve with a side of sauce from the pot for
dipping.

TIP For extra flavor and crunch, add raw sliced green or
red peppers, sliced mushrooms, or tomatoes.

54 Mains
 STEAK FAJITAS CREAMY MUSHROOM RISOTTO
INTERMEDIATE RECIPE BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 26 MINUTES | STEAM: APPROX. 16 MINUTES | COOK: 10 MINUTES PREP: 5 MINUTES | TOTAL COOK TIME: 25 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 10 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: DUAL-STACK RACKS, ALUMINUM FOIL MAKES: 4 SERVINGS | ACCESSORIES: BOTTOM DUAL-STACK RACK, ALUMINUM FOIL

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

LEVEL 1 (BOTTOM OF POT) 1 Place all Level 1 ingredients in the pot and stir LEVEL 1 (BOTTOM OF POT) 1 Add the arborio rice, vegetable stock, salt,
until combined. 1 cup arborio rice and pepper to the pot and stir until combined.
1 package (6–8 ounces) dry seasoned
rice and beans mix 2 Place all Level 2 ingredients in a large bowl and 4 cups vegetable stock 2 Place the mushrooms, canola oil, and salt in a
stir until combined. Cover the bottom rack with Kosher salt, as desired large bowl and combine until the mushrooms
Amount of water called for in rice and beans
mix instructions aluminum foil, then place the rack in the pot. Ground black pepper, as desired are evenly coated.
Place the peppers and onions on top of the foil. 3 Cover the bottom rack with aluminum foil,
MAINS

MAINS
1 cup grated Parmesan cheese,
LEVEL 2 (BOTTOM RACK) Place the top rack in the pot. divided, plus more for serving then place in the pot. Place the mushrooms on
1 small red bell pepper, cut in 1/2-inch slices, 3 Place all Level 3 ingredients in a large bowl top of the foil. Close the lid and move slider to
2 tablespoons fresh parsley, chopped
seeds removed and stir until the steak is evenly coated. Place STEAMCRISP.
the steak on the top rack. It’s ok if the pieces LEVEL 2 (BOTTOM RACK) 4 Select STEAM & CRISP, set temperature
1 small yellow bell pepper, cut in 1/2-inch slices,
seeds removed overlap—they will decrease in size as they cook. 2 packages (8 ounces each) baby Bella mushrooms, to 450°F, and set time to 10 minutes. Press
Close the lid and move slider to STEAMCRISP. remove stems, cut in quarters START/STOP to begin cooking (PrE will display
1 small orange bell pepper, cut in 1/2-inch slices,
seeds removed 4 Select STEAM & CRISP, set temperature to 1 tablespoon canola oil for approx. 15 minutes as the unit steams, then
425°F, and set time to 10 minutes. Press START/ Kosher salt, as desired the timer will start counting down).
1 white onion, peeled, cut in 1/2-inch slices
STOP to begin cooking (PrE will display for 5 When cooking is complete, carefully remove the
Kosher salt, as desired approx. 16 minutes as the unit steams, then the rack with the mushrooms. Add the mushrooms
Ground black pepper, as desired timer will start counting down). to the rice along with 1/2 cup Parmesan cheese
5 When cooking is complete, remove the rack and parsley and stir well to combine. If the
LEVEL 3 (TOP RACK) with the steak, then the rack with the pepper mixture is too thick, stir in 1/4 cup vegetable
2 pounds skirt steaks or sirloin flaps, cut in 8-inch mixture. stock as needed.
pieces, 1-inch thick 6 Let steak rest for 5 minutes. Stir the rice and 6 Top risotto with remaining Parmesan cheese as
2 tablespoons canola oil beans and leave in the pot uncovered while desired and serve warm.
1 packet (1 ounce) fajita seasoning steak rests. If there is water remaining in the
pot, move the slider to AIR FRY/STOVETOP,
2 tablespoons lime juice
select SEAR/SAUTÉ, and set temperature to 3
Ground black pepper, as desired for 5 minutes, or until all water is absorbed.
TOPPING IDEAS 7 Thinly slice steak. Assemble fajitas with steak,
peppers, onions, and toppings of your choice.
8 flour tortillas
Serve with the rice and beans.
Salsa
Avocado
Sour cream
Lime wedges

56 Mains Questions? ninjakitchen.com 57

 MEDITERRANEAN CAULIFLOWER BUILD YOUR OWN CALZONES
STEAKS WITH PEARLED COUSCOUS & BEGINNER RECIPE

CUCUMBER SALAD PREP: 10 MINUTES | PROOF: 20 MINUTES | TOTAL COOK TIME: 35 MINUTES | STEAM: APPROX. 5 MINUTES
BAKE: 30 MINUTES | MAKES: 2 CALZONES | ACCESSORIES: NINJA® MULTI-PURPOSE PAN* (OR 8" ROUND BAKING
PAN), BOTTOM DUAL-STACK RACK, COOK & CRISP™ BASKET
BEGINNER RECIPE

PREP: 15 MINUTES | TOTAL COOK TIME: 25 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 10 MINUTES INGREDIENTS DIRECTIONS
MAKES: 2 SERVINGS | ACCESSORIES: TOP DUAL-STACK RACK / cup water, for steaming
1 4
1 Add 1 /4 cup water to the pot. Place the Ninja
Multi-Purpose Pan* (or 8” round baking pan)
DOUGH
on top of the bottom rack, then place the rack
INGREDIENTS DIRECTIONS 1 store-bought pizza dough (16 ounces), in the pot. Place the dough balls in the pan.
divided and rolled into 2 balls
LEVEL 1 (BOTTOM OF POT) 1 Place the couscous, vegetable stock, olive oil, Close the lid and move the slider to AIR FRY/
1 cup pearled couscous 1/2 tablespoon Mediterranean seasoning, salt, SAUCE OPTIONS (1 /4 cup per calzone, divided) STOVETOP. Select PROOF, set temperature to
MAINS

MAINS
and pepper in the pot and stir to combine. Marinara 95°F, and set time to 30 minutes. Press START/
1 1/4 cups vegetable stock
2 Rub the cauliflower steaks with canola oil, then STOP to begin proofing.
1 tablespoon olive oil Pesto
season with remaining Mediterranean spice 2 Once proofing is complete, carefully remove the
1 1/2 tablespoons Mediterranean spice blend, divided blend, salt, and pepper. Place the top rack in Alfredo
rack and pan. Place the dough balls on a clean
Kosher salt, as desired the pot. Buffalo work surface and roll into 8-inch rounds.
Ground black pepper, as desired 3 Place the cauliflower steaks on top of the rack. 3 To assemble calzones, add 2 tablespoons of
CHEESES (mix and match, divided)
Close the lid and move slider to STEAMCRISP. desired sauce to half of each dough round,
LEVEL 2 (TOP RACK) 1 /3 cup shredded mozzarella
4 Select STEAM & CRISP, set temperature to leaving a 1-inch border. Add desired cheese,
1 head cauliflower, cut in 2 steaks, 1-inch thick 450°F, and set time to 10 minutes. Press START/ 1 /4 cup shredded Parmesan
fillings, and remaining 2 tablespoons of sauce.
2 tablespoons canola oil STOP to begin cooking (PrE will display for 3 tablespoons ricotta
approx. 15 minutes as the unit steams, then the 4 Wet edges of dough with water and fold the
CUCUMBER AND TOMATO SALAD (FOR SERVING) 3 tablespoons goat cheese
timer will start counting down). dough over the toppings. Firmly press the edges
3 Persian cucumbers, sliced 2 tablespoons feta of the dough to seal. Cut 3 vents on the top of
5 Meanwhile, add all cucumber salad ingredients
2 heaping cups cherry tomatoes, cut in half 2 tablespoons blue cheese each calzone.
to a medium bowl and toss until combined.
1/2 small red onion, peeled, diced 6 When cooking is complete, remove the 5 Carefully transfer each calzone to the Cook &
FILLINGS (1 /4 cup, mix and match, divided)
1 tablespoon fresh parsley, chopped rack with the cauliflower steaks and stir the Crisp Basket with the flat sides touching in the
1 tablespoon lemon juice Sliced pepperoni center. Place the basket in the pot and close the
couscous. Serve the couscous with cauliflower
3 tablespoons Greek-style dressing steaks and cucumber salad. Sliced onion lid. Move slider to the STEAMCRISP.
Kosher salt, as desired Cooked spinach, water pressed out 6 Select STEAM & CRISP, set temperature to
Ground black pepper, as desired Cooked mushrooms 340°F, and set time to 30 minutes. Press
Sliced tomatoes START/STOP to begin (PrE will display for
Cooked sausage approx. 5 minutes as the unit steams, then
the timer will start counting down).
Diced bell peppers
7 When cooking is complete, remove calzones
Black olives
TIP G
 luten sensitive? Replace couscous with 1 cup and enjoy warm.
of quinoa and 1 1/2 cups of stock and cook as
instructed. Don't forget to add water or stock
to create steam and cook your food.
*The Ninja Multi-Purpose Pan is sold separately on ninjaaccessories.com.

58 Mains Questions? ninjakitchen.com 59

PEPPERONI PIZZA PASTA BAKE
INTERMEDIATE RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 43 MINUTES | PRESSURE BUILD: APPROX. 15 MINUTES | COOK: 18 MINUTES
PRESSURE RELEASE: NATURAL & QUICK | MAKES: 6–8 SERVINGS

INGREDIENTS DIRECTIONS
1 large onion, peeled, cut in half, 1 Close lid and move slider to AIR FRY/STOVETOP.
sliced in half-moon shapes Select SEAR/SAUTÉ and set to 4. Open lid and
2 tablespoons extra-virgin olive oil select START/STOP to begin preheating. Allow
unit to preheat for 5 minutes.
Kosher salt, as desired
2 After 5 minutes, place onion and olive oil in the pot.
/ teaspoon dried oregano
1 2
Cook for 2 minutes, then add salt, oregano, basil,

MAINS
/ teaspoon dried basil
1 2 black pepper, and crushed red pepper. Continue
Ground black pepper, as desired cooking, stirring occasionally, until onions are lightly
browned and translucent, about 5 minutes.
/ teaspoon crushed red pepper
1 4
3 Add remaining ingredients, except mozzarella
6 large cloves garlic, peeled, minced and pepperoni slices, to pot. Close lid and move
1 can (28 ounces) peeled San Marzano tomatoes slider to PRESSURE. Make sure the pressure
release valve is in the SEAL position.
1 can (28 ounces) San Marzano tomato puree
4 The temperature will default to HIGH, which
1 cup red wine
is the correct setting. Set time to 6 minutes.
2 cups chicken stock Select START/STOP to begin cooking (the unit
1 pepperoni sausage (about 8 inches), will build pressure for approx. 15 minutes before
cut in small pieces cooking begins).
1 box (16 ounces) dry rigatoni pasta 5 When cooking is complete, naturally release the
pressure for 10 minutes. Then select START/STOP
4 cups shredded mozzarella cheese, divided and quick release pressure by moving the pressure
1 package (6 ounces) thin-sliced pepperoni release valve to the VENT position. When steam
is released, the display will read Opn. Move slider
to AIR FRY/ STOVETOP to unlock the lid, then
carefully open it.
6 Stir the sauce with a wooden spoon, crushing
tomatoes in the process.
7 Cover pasta evenly with 3 cups mozzarella. Lay
pepperoni across mozzarella. Sprinkle remaining
mozzarella over pepperoni.
8 Close crisping lid. Select AIR FRY, set
temperature to 400°F, and set time to 5 minutes.
Select START/STOP to begin cooking.
9 When cooking is complete, serve immediately.
Questions? ninjakitchen.com 61
CREAMY TOMATO SOUP WITH
GRILLED CHEESE CROUTONS
BEGINNER RECIPE

PREP: 15 MINUTES | TOTAL COOK TIME: 38 MINUTES | PRESSURE BUILD: APPROX. 13 MINUTES | COOK: 25 MINUTES
PRESSURE RELEASE: QUICK | MAKES: 6–8 SERVINGS

INGREDIENTS DIRECTIONS
2 tablespoons canola oil 1 Close lid and move slider to AIR FRY/STOVETOP.
2 white onions, peeled, diced Select SEAR/SAUTÉ and set to 4. Open lid and
select START/STOP to begin preheating. Allow
8 cloves garlic, peeled, minced
unit to preheat for 5 minutes.
1 can (14 ounces) crushed tomatoes
2 Add canola oil, onions, and garlic to pot. Cook,
1 can (28 ounces) tomato puree stirring occasionally, for 5 minutes.
2 cups heavy cream 3 Add crushed tomatoes, tomato puree, heavy
/ cup water
1 2 cream, water, salt, Worcestershire sauce, and
Kosher salt, as desired crushed red pepper to pot. Continue cooking
for another 5 minutes.
2 tablespoons Worcestershire sauce
4 Close lid and move slider to PRESSURE. Make
/ teaspoon crushed red pepper
1 2
sure the pressure release valve is in the SEAL

SIDES & SNACKS

/ crusty French baguette, sliced in 16 rounds
1 2 position. The temperature will default to HIGH,
/ cup shredded mozzarella cheese
1 2 which is the correct setting. Set time to 10
minutes. Select START/STOP to begin cooking
/ cup shredded Parmesan cheese
1 2
(the unit will build pressure for approx. 13 minutes
before cooking begins).
5 When cooking is complete, select START/
STOP and quick release pressure by moving
the pressure release valve to the VENT position.
When steam is released the display will read Opn.
Move slider to AIR FRY/ STOVETOP to unlock the
lid, then carefully open it.
6 Lay bread slices evenly across the top of the
soup. Top bread slices liberally with both
mozzarella and Parmesan cheeses.
7 Close lid and keep slider in the AIR FRY/STOVETOP
TIP If you don’t have a crusty French baguette, use position. Select BROIL and set time to 5 minutes.
lightly toasted sliced bread instead. Select START/STOP to begin cooking.
8 When cooking is complete, serve immediately.

Questions? ninjakitchen.com 63
 ROOT VEGETABLE MEDLEY TWICE-BAKED POTATOES
BEGINNER RECIPE INTERMEDIATE RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 30 MINUTES | STEAM: APPROX. 10 MINUTES | COOK: 20 MINUTES PREP: 5 MINUTES | TOTAL COOK TIME: 43 MINUTES | STEAM: APPROX. 8 MINUTES | COOK: 35 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: COOK & CRISP™ BASKET MAKES: 4 SERVINGS | ACCESSORIES: BOTTOM DUAL-STACK RACK

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

1 cup water, for steaming 1 Add 1 cup of water to the pot. 1 cup water, for steaming 1 Add 1 cup water to the pot, then place the
3 carrots, peeled, cut in 2-inch pieces 2 Place the remaining ingredients in a large bowl 4 medium Russet potatoes, poked several times bottom rack in the pot.
2 parsnips, peeled, cut in 2-inch pieces and toss until the vegetables are evenly coated with a fork 2 Place the Foodi Smart Thermometer in the
with oil. 1 cup shredded cheddar, divided center of the largest potato. Place the potatoes
3 small red potatoes, cut in quarters
3 Place vegetables in the Cook & Crisp Basket and on the rack. Close the lid and move slider to
3 small purple potatoes, cut in quarters 1/2 cup sour cream
place the basket in the pot. Close the lid and STEAMCRISP.
1 sweet potato, cut in 1-inch pieces move slider to STEAMCRISP. 1/₄ cup bacon bits 3 Press STEAM & CRISP, set temperature to
1 tablespoon garlic, chopped 4 Select STEAM & CRISP, set temperature to 400°F , then select MANUAL. Use the arrows
390°F, and set time to 20 minutes. Press to the left of the display to select 200°F. Press
1 tablespoon rosemary, chopped
START/STOP to begin cooking (PrE will display START/STOP to begin cooking (PrE will display
2 tablespoons extra-virgin olive oil for approx. 10 minutes as the unit steams, then for approx. 8 minutes as the unit steams, then
Kosher salt, as desired the timer will start counting down). the timer will start counting down).
Ground black pepper, as desired 5 After 10 minutes, open the lid and toss the 4 When cooking is complete, remove the
vegetables. Close the lid to continue cooking. potatoes and allow to cool for about 5 minutes.
6 When cooking is complete, remove the basket Make a 2-inch cut on the top of each potato.
SIDES & SNACKS

SIDES & SNACKS

from the pot and serve vegetables immediately. Scoop out the inside contents and transfer to a
large bowl, leaving the skins intact.
5 Add 1/2 cup of shredded cheddar, sour
cream,bacon bits, salt, and pepper to the bowl
and mash until fully mixed with the potatoes.
6 Stuff the potato mixture back inside the potato
skins, then sprinkle the stuffed skins with the
remaining shredded cheddar. Place the stuffed
potatoes on the rack in the pot. Close the lid
and move slider to the AIR FRY/STOVETOP.
7 Select BROIL, set temperature to 450°F, and
time to 5 minutes. Press START/STOP to
TIP S
 wap in American cheese for begin broiling.
cheddar cheese. 8 When cooking is complete, remove the twice-
baked potatoes and serve warm.
Don't forget to add water or stock Don't forget to add water or stock
to create steam and cook your food. to create steam and cook your food.

64 Sides & Snacks Questions? ninjakitchen.com 65

 CRUSTY BREAD
INTERMEDIATE RECIPE

PREP: 15 MINUTES | TOTAL COOK TIME: 35 MINUTES | PROOF: 50 MINUTES (FIRST RISE) & 50 MINUTES (SECOND RISE)
STEAM: APPROX. 5 MINUTES | COOK: 30 MINUTES | MAKES: 2 DOUGH BALLS | ACCESSORIES: COOK & CRISP™ BASKET,
NONSTICK SILICONE BAKING MAT (OR PARCHMENT PAPER)

INGREDIENTS
4 leveled cups all-purpose flour, divided 11/2 teaspoons kosher salt
2 1/2 teaspoons instant yeast 21/2 tablespoons extra-virgin olive oil
1 3/4 cups water, lukewarm, divided Nonstick cooking spray

DIRECTIONS
1 In a stand mixer or large mixing bowl, combine 6 Add remaining 1/4 cup water to the pot. Deflate
3 1/2 cups flour, yeast, 1 1/2 cup lukewarm water, salt, the dough by gently pressing on it, then reshape it
and olive oil. Knead until a smooth, sticky dough into a ball. Transfer the dough to the basket, then
forms. If necessary, add extra flour 1/2 tablespoon place the basket in the pot. Close the lid.
at a time. Remove dough from bowl and knead by 7 Select PROOF, set temp to 95°F, and set time to 50
hand until dough becomes less sticky. minutes. Press START/STOP to begin the second
SIDES & SNACKS

2 Cut dough into 2 equal sized portions. Reserve 1 rise. After 30 minutes, check the dough to make
dough ball for the recipe. Place the remaining ball sure it has doubled in size. If it has not doubled in
in a sealed container with headspace and store in size, close the lid and continue proofing for the
the refrigerator for up to 3 days. remaining 20 minutes. Once complete, close the lid
and move slider to STEAMCRISP.
3 Line the Cook & Crisp Basket with a nonstick silicone
baking mat (or parchment paper), and spray with 8 Select STEAM & CRISP, set temperature to 350°F,
nonstick cooking spray. Transfer dough to basket. and set time to 20 minutes. Press START/STOP
to begin cooking (PrE will display for approx. 5
4 Place the basket in the pot. Close the lid, then move minutes as the unit steams, then the timer will
the slider to AIR FRY/STOVE STOP. start counting down).
5 Select PROOF, set temperature to 95°F, and set 9 When cooking is complete, the surface of the
time to 50 minutes. Press START/STOP to begin bread will be crusty and brown. Carefully remove
the first rise. When the rise is complete, remove the basket from the pot. Allow the bread to cool
the basket. on a rack for about 30 minutes before serving.

Don't forget to add water or stock TIP T

 o cook the extra dough, remove from the
to create steam and cook your food. refrigerator and follow steps 6–9.

66 Sides & Snacks

 CRISPY TOFU BITES WITH BEEF JERKY
CHILI-GARLIC & HOISIN DIPPING SAUCE BEGINNER RECIPE

PREP: 15 MINUTES | MARINATE: 8 HOURS | DEHYDRATE: 6 HOURS | MAKES: 4 CUPS (8 OUNCES) DRIED JERKY
BEGINNER RECIPE
ACCESSORIES: DUAL-STACK RACKS
PREP: 5 MINUTES | TOTAL COOK TIME: 23 MINUTES | STEAM: APPROX. 8 MINUTES | COOK: 15 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: COOK & CRISP™ BASKET
INGREDIENTS DIRECTIONS
/ cup soy sauce
1 4
1 In a large bowl, prepare the marinade by whisking
INGREDIENTS DIRECTIONS
2 tablespoons Worcestershire sauce together all ingredients except the beef. Then
1 block (16 ounces) extra-firm tofu, packed in water, 1 In a large bowl, add the cubed tofu and place the marinade and beef slices in a large
drained, patted dry, cut in 1-inch cubes 2 tablespoons dark brown sugar
cornstarch. Toss until the tofu is fully coated. resealable plastic bag.
2 tablespoons cornstarch 1 teaspoon ground black pepper
Then evenly spray tofu with canola oil. 2 Massage the outside of the bag to work the
Canola oil spray 2 Add 1 /2 cup water to the pot. Spray the Cook & 1 teaspoon garlic powder
marinade over all parts of the beef, then place
/ cup water, for steaming
1 2 Crisp Basket with canola oil spray, then place 1 teaspoon onion powder the bag in the refrigerator for 8 hours or more to
/ cup prepared hoisin sauce
1 3 the basket in the pot. Add the tofu to the 1 teaspoon paprika marinate.
basket, spreading it evenly across the basket. 2 teaspoons kosher salt 3 After marinating, pour the meat and marinade
1 tablespoon prepared chili-garlic sauce Close the lid and move slider to STEAMCRISP.
1 1 /2 pounds beef eye of round, sliced 1 /4 -inch thin into a colander in the sink. Push the beef around
3 Select STEAM & CRISP, set temperature to to allow excess marinade to drain.
390°F, and set time to 15 minutes. Press START/
4 Place the bottom rack in the pot. Lay half of the
STOP to begin cooking (PrE will display for
beef slices flat on the rack. Place the top rack
approx. 8 minutes as the unit steams, then the
in the pot. Lay the remaining beef slices flat on
timer will start counting down).
SIDES & SNACKS

SIDES & SNACKS

the top rack. Make sure none of the slices are
4 While the tofu cooks, whisk together the hoisin touching one another.
and chili-garlic sauces in a small bowl.
5 Close the lid and move the slider slider to AIR
5 When the cooking is complete, remove the FRY/STOVETOP. Select DEHYDRATE, set
basket from pot. Serve warm with chili-garlic temperature to 165°F, and set time to 6 hours.
hoisin dipping sauce. Press START/STOP to begin cooking.
6 When cooking is complete, remove the racks with
the jerky. Store in an airtight container.
TIP F
 or even crispier, crunchier
results, wrap whole block of tofu
in paper towels and press for 30
minutes under a 5-pound weight,
rewrapping tofu with fresh paper
towels every 10 minutes.

Don't forget to add water or stock

to create steam and cook your food. TIP F
 or chewier jerky, set Dehydrate time to 5 hours.

68 Sides & Snacks For more information on rack configuration, see the Quick Start Guide or Owner's Guide. Questions? ninjakitchen.com 69
 CORNED BEEF HASH SCALLION & BACON MASHED POTATOES
BEGINNER RECIPE INTERMEDIATE RECIPE

PREP: 15 MINUTES | TOTAL COOK TIME: 30–35 MINUTES | MAKES: 4–6 SERVINGS PREP: 20 MINUTES | TOTAL COOK TIME: 41 MINUTES | PRESSURE BUILD: APPROX. 18 MINUTES | COOK: 23 MINUTES
PRESSURE RELEASE: QUICK | MAKES: 4–6 SERVINGS

INGREDIENTS DIRECTIONS
INGREDIENTS DIRECTIONS
/ pound pre-cooked corned beef, diced
1 2 1 Close lid and move slider to AIR FRY/STOVE TOP.
Select SEAR/SAUTÉ and set to HI-5. Open lid and 5 medium russet potatoes, peeled, cut in quarters 1 Place potatoes, onions, garlic, butter, heavy
2 tablespoons vegetable oil
select START/STOP to begin preheating. Allow 2 sweet onions, peeled, thinly sliced cream, milk, and salt in the pot. Close lid and
1 white onion, peeled, finely chopped move slider to PRESSURE. Make sure the
unit to preheat for 5 minutes. 4 cloves garlic, peeled
1 bell pepper, finely chopped pressure release valve is in the SEAL position.
2 After 5 minutes, add corned beef to pot and sauté 1 stick (1 /2 cup) butter
2 medium baking potatoes, peeled, diced for 5 minutes, or until fat has rendered. 2 The temperature will default to HIGH, which
1 cup heavy cream is the correct setting. Set time to 20 minutes.
Ground black pepper, as desired 3 Add oil, onion, bell pepper, and potatoes to pot.
1 1 /2 cups whole milk Select START/STOP to begin cooking (the unit
3 teaspoons kosher salt, divided Season with black pepper and 2 teaspoons salt.
will build pressure for approx. 18 minutes before
Sauté for 5 to 10 minutes, until onion is translucent Kosher salt, as desired
4–6 large eggs cooking begins).
and bell pepper has softened. Then let the hash 2 cups green cabbage, shredded
Hot sauce, for serving mixture cook for another 5 minutes, without 3 When cooking is complete, select START/STOP
/ cup bacon bits, for serving
1 2
and quick release pressure by moving the
stirring, so a crust forms on the bottom.
/ cup scallions, sliced, for serving
1 2 pressure release valve to the VENT position.
4 After 5 minutes, stir mixture. Then let cook for
When steam is released the display will read
another 5 minutes, without stirring.
Opn. Move slider to AIR FRY/ STOVETOP to
5 Crack eggs onto the surface on the hash and unlock the lid, then carefully open it.
SIDES & SNACKS

SIDES & SNACKS

season with remaining salt. Close lid and keep
4 Mash potatoes, using a mashing utensil that
slider in the AIR FRY/STOVETOP position. Select
won’t scratch the nonstick surface of the pot.
BROIL and set time to 10 minutes. Select START/
STOP to begin. Check eggs frequently, cooking 5 Close lid and keep slider in the AIR FRY/
until desired doneness is achieved. STOVETOP position. Select SEAR/SAUTÉ and
set to Lo1. Open lid and select START/STOP to
6 When cooking is complete, serve eggs and hash
begin cooking.
immediately with hot sauce.
6 Add cabbage and stir to combine. Sauté for
3 minutes, stirring continuously.
7 When cooking is complete, top mashed potatoes
TIP If milk splatters on heating element during with bacon bits and scallions. Serve immediately.
cooking process be sure to wipe clean after it cools
down before next use to avoid smoke.

TIP T
 his side dish goes great with pork chops or
corned beef.

70 Sides & Snacks Questions? ninjakitchen.com 71

 STUFFED PEPPERS UPSIDE-DOWN LOADED
BEGINNER RECIPE
CHICKEN NACHOS
PREP: 10 MINUTES | TOTAL COOK TIME: 49 MINUTES | PRESSURE BUILD: APPROX. 9 MINUTES | COOK: 30 MINUTES
ADVANCED RECIPE
PRESSURE RELEASE: NATURAL & QUICK | MAKES: 6 SERVINGS
PREP: 10 MINUTES | TOTAL COOK TIME: 45 MINUTES | PRESSURE BUILD: APPROX. 12 MINUTES | COOK: 25 MINUTES
PRESSURE BUILD: APPROX. 12 MINUTES | PRESSURE RELEASE: QUICK | MAKES: 8 SERVINGS
INGREDIENTS DIRECTIONS
1 tablespoon garlic powder 1 In a small mixing bowl, stir together the garlic
powder, black pepper, cinnamon, cloves, salt, INGREDIENTS DIRECTIONS
Ground black pepper, as desired
paprika, and cumin; set aside. 6 frozen boneless skinless chicken breasts 1 Place frozen chicken and salsa in the pot. Close
1 tablespoon ground cinnamon
2 Add beef, onion, rice, stock, wine, and 2 (8–12 ounces each) lid and move slider to PRESSURE. Make sure the
/ teaspoon ground cloves
1 2
pressure release valve is in the SEAL position.
tablespoons spice mix to the pot, breaking meat 2 jars (16 ounces) red salsa
Kosher salt, as desired apart. Close lid and move slider to PRESSURE. 2 The temperature will default to HIGH, which
1 can (14 ounces) refried beans
3 tablespoons paprika Make sure the pressure release valve is in the is the correct setting. Set time to 20 minutes.
Kosher salt, as desired
SEAL position. Select START/STOP to begin cooking (the unit
1 1 /2 teaspoons ground cumin
/ cup taco seasoning
1 4
will build pressure for approx. 12 minutes before
1 pound uncooked ground beef 3 The temperature will default to HIGH, which
is the correct setting. Set time to 15 minutes. / bag (4 ounces) tortilla chips, divided
1 4 cooking begins).
1 small onion, peeled, finely chopped Select START/STOP to begin cooking (the unit 3 When cooking is complete, select START/STOP
1 1 /2 bags (12 ounces) Mexican cheese blend, divided
1 cup brown rice will build pressure for approx. 9 minutes before and quick release pressure by moving the
cooking begins). pressure release valve to the VENT position.
1 cup chicken stock TOPPINGS
4 When cooking is complete, naturally release When steam is released the display will read Opn.
/ cup dry white wine
1 4
Guacamole Move slider to AIR FRY/ STOVETOP to unlock the
SIDES & SNACKS

SIDES & SNACKS

the pressure for 10 minutes. Then select START/
7 large bell peppers, seeds and stems removed, Sour cream lid, then carefully open it.
STOP and quick release pressure by moving the
tops chopped
pressure release valve to the VENT position. Fresh scallions, sliced 4 Use silicone-tipped tongs to shred the chicken
1 cup whole cashews, chopped When steam is released the display will read in the pot. Add the refried beans, salt, and taco
/ cup fresh parsley, chopped
1 2 Opn. Move slider to AIR FRY/ STOVETOP to seasoning and stir well to incorporate.
unlock the lid, then carefully open it.
5 Arrange half the tortilla chips evenly on top of the
5 Stir meat mixture, then add chopped pepper chicken mixture, then cover chips with half the
tops, cashews, fresh parsley, and salt. Use a cheese. Repeat with a second layer of the remaining
rubber or wooden spoon to stuff mixture into tortilla chips topped with the remaining cheese.
the 7 bell peppers.
6 Close lid and keep slider in the AIR FRY/
6 Place stuffed peppers in the pot. Close lid and STOVETOP position. Select AIR FRY, set
keep slider in the AIR FRY/STOVETOP position. temperature to 360°F, and set time to 5 minutes.
Select BAKE/ROAST, set temperature to 360°F, Select START/STOP to begin cooking. For crispier
and set time to 15 minutes. Select START/STOP results, add additional time.
to begin cooking.
7 When cooking is complete, garnish nachos with
7 When cooking is complete, serve immediately. guacamole, sour cream, and scallions and serve.

72 Sides & Snacks Questions? ninjakitchen.com 73

 MAPLE PECAN SWEET POTATOES SPINACH & ARTICHOKE DIP
BEGINNER RECIPE BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 32 MINUTES | STEAM: APPROX. 7 MINUTES | COOK: 25 MINUTES PREP: 10 MINUTES | TOTAL COOK TIME: 21 MINUTES | STEAM: APPROX. 6 MINUTES | COOK: 15 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: COOK & CRISPTM BASKET MAKES: 12 SERVINGS | ACCESSORIES: NINJA® MULTI-PURPOSE PAN (OR 8” ROUND BAKING PAN),
BOTTOM DUAL-STACK RACK

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS

1/2 cup water, for steaming 1 Pour the 1/2 cup water into the pot. 1 cup water, for steaming 1 Add 1 cup water to the pot.
2 1/2 pounds sweet potatoes, cut in 1-inch pieces 2 Toss the sweet potatoes with oil in a medium 1 package (12 ounces) cream cheese, softened 2 In a large bowl, add the cream cheese, sour
1 tablespoon canola oil bowl until evenly coated. Place the potatoes in 3/4 cup sour cream cream, mayonnaise, Parmesan cheese, and
the Cook & Crisp Basket and place the basket spices and combine until smooth. Add the
1 cup pecans, chopped 3/4 cup mayonnaise
in the pot. Close the lid and move slider to spinach and artichoke hearts and stir until well
STEAMCRISP. 1/2 cup grated Parmesan cheese combined. Transfer mixture to the Ninja Multi-
TOPPINGS Purpose Pan* (or 8” round baking pan).
3 Select STEAM & CRISP, set temperature to 1/4 teaspoon garlic powder
5 tablespoons butter, melted 450°F, and set time to 25 minutes. Press 3 Place the pan on the bottom rack, then place
1/4 teaspoon onion powder
1/4 cup maple syrup START/STOP to begin cooking (PrE will display the rack in the pot. Close the lid and move slider
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon for approx. 7 minutes as the unit steams, then to STEAMCRISP.
the timer will start counting down). 1/4 teaspoon black pepper
Kosher salt, as desired 4 Select STEAM & CRISP, set temperature to
4 After 15 minutes, open the lid, toss the sweet 1 package (10 ounces) frozen chopped spinach, 350°F, and set time to 15 minutes. Press START/
1/4 teaspoon cayenne pepper (optional) potatoes, and sprinkle with chopped pecans. defrosted, strained STOP to begin cooking (PrE will display for
Close the lid to continue cooking. 2 cans (14 ounces each) quartered artichoke hearts, approx. 6 minutes as the unit steams, then the
timer will start counting down).
SIDES & SNACKS

SIDES & SNACKS

5 Place all topping ingredients in a medium strained
bowl and mix until fully combined. Pita chips or crackers (for dipping) 5 When cooking is complete and the dip is
6 When cooking is complete, remove basket bubbling and browned, remove the rack with
from pot. Transfer sweet potatoes to the bowl the pan. Serve warm with pita chips or crackers.
with the topping mixture and gently mix until
potatoes are evenly coated. Serve warm.

Don't forget to add water or stock Don't forget to add water or stock
to create steam and cook your food. to create steam and cook your food.

*The Ninja Multi-Purpose Pan is sold separately on ninjaaccessories.com.

74 Sides & Snacks Questions? ninjakitchen.com 75
 BANANA BREAD
BEGINNER RECIPE

PREP: 15 MINUTES | TOTAL COOK TIME: 50 MINUTES | STEAM: APPROX. 20 MINUTES | BAKE: 30 MINUTES
MAKES: 8–10 SERVINGS | ACCESSORIES: NINJA® LOAF PAN (OR 8 1/2" X 4 1/2" X 3" LOAF PAN), BOTTOM DUAL-STACK RACK

INGREDIENTS DIRECTIONS
3 cups water, for steaming 1 Add 3 cups of water to the pot, then spray the
Nonstick cooking spray bottom of the Ninja Loaf Pan with nonstick spray
and dust with flour.
1 1/4 cups all-purpose flour, plus more for dusting
2 In a large bowl, whisk together the bananas, oil,
3/4 cup over-ripe banana, mashed (approx. 2 bananas)
milk, egg, vanilla, and sugar until smooth. Stir
1/4 cup canola oil in the remaining ingredients until the mixture is
1/4 cup milk evenly combined into a batter.
1 large egg 3 Pour the batter into the prepared loaf pan. Use
1/2 teaspoon vanilla extract a butter knife to create a subtle line down the
center of the bread.
1/2 cup + 2 tablespoons granulated sugar
4 Place the pan on the bottom rack, then place the
1/2 teaspoons ground cinnamon rack in the pot. Close the lid and move slider to
1/2 teaspoon baking soda STEAMCRISP.
1/2 teaspoon kosher salt 5 Select STEAM & BAKE, set temperature to
1 teaspoon baking powder 300°F, and set time to 30 minutes. Select
START/STOP to begin cooking (PrE will display
for approx. 20 minutes as the unit steams, then
the timer will start counting down).
6 When cooking is complete, remove the rack
and pan and allow to cool for about 30 minutes
TIP 
For more customizable flavor, add 1/4 cup chopped before slicing.
nuts, chocolate chips, shredded coconut, or dried
fruit in step 2.
To make this a pumpkin bread recipe, substitute
3/4 cup canned pumpkin for banana.
DESSERTS

Reference the Cake Ninja Chart (page 36–37) for

frosting and glaze recipes.

TIP 
If using boxed quick breads or muffin mixes, use
the ingredients listed on the box while following
this recipe’s directions for time, temperature, and
pan.
*The Ninja Loaf Pan is sold separately on ninjaaccessories.com.

76 Desserts
 CHOCOLATE CHIP SKILLET COOKIE BREAD PUDDING WITH BOURBON SAUCE
BEGINNER RECIPE INTERMEDIATE RECIPE

PREP: 15 MINUTES | COOK: 21 MINUTES | MAKES: 4–6 SERVINGS | ACCESSORIES: NINJA® MULTI-PURPOSE PAN* (OR PREP: 20 MINUTES | TOTAL COOK TIME: 40 MINUTES | STEAM: APPROX. 20 MINUTES | BAKE: 20 MINUTES
8" ROUND BAKING PAN), BOTTOM DUAL-STACK RACK MAKES: 8 SERVINGS | ACCESSORIES: NINJA® MULTI-PURPOSE PAN* (OR 8" ROUND BAKING PAN),
BOTTOM DUAL-STACK RACK

INGREDIENTS DIRECTIONS
INGREDIENTS DIRECTIONS
1 cup + 2 tablespoons all-purpose flour 1 Close the lid and move slider to the AIR FRY/
STOVETOP. Preheat the pot by selecting BAKE/ 2 cups water, for steaming 1 Add 2 cups water to the pot, then spray the bottom
1/2 teaspoon baking soda
ROAST, setting temperature to 325°F, and Nonstick cooking spray of the Ninja Multi Purpose pan with nonstick
1/2 teaspoon kosher salt cooking spray.
setting time to 5 minutes. Select START/STOP to
1 stick (1/2 cup) unsalted butter, softened, begin preheating. BREAD PUDDING 2 Whisk eggs, cream, milk, and vanilla in a large bowl
plus more for greasing 2 While unit is preheating, prepare the cookie 4 large eggs until fully combined. Combine sugar, cinnamon, and
1/3 cup granulated sugar dough by placing the flour, baking soda, and salt 1 1/2 cups cream salt in a small bowl, then add to the wet ingredients
1/3 cup packed brown sugar in a large bowl. Stir until fully combined. and mix until fully combined. Add brioche pieces and
3 In a separate large bowl, beat together the 1 1/2 cups whole milk toss until evenly coated. Let sit for 5 to 10 minutes.
1/2 teaspoon vanilla extract 1 teaspoon vanilla extract
butter, sugars, and vanilla extract until creamy. 3 Place brioche mixture in the prepared pan and
1 large egg Add the egg and beat until smooth and fully 1/2 cup granulated sugar press into an even layer. Bread should be fully
1/2 cup semi-sweet chocolate chips incorporated into the mixture. saturated with liquid. If more liquid is needed, pour
1 teaspoon ground cinnamon
1/2 cup chopped walnuts, pecans, or almonds, optional 4 Slowly add the dry ingredients to the wet 1/4 cup more cream over bread. Place pan on the
ingredients, 1/3 cup at a time, and use an electric 1/2 teaspoon kosher salt
Nonstick cooking spray bottom rack, then place the rack in the pot. Close
mixer to combine. Use a rubber spatula to scrape 1 loaf (1 pound) stale brioche bread, the lid and move slider to STEAMCRISP.
down the sides of the bowl so all dry ingredients cut in 1-inch pieces
are incorporated. Make sure not to over-mix 4 Select STEAM & BAKE, set temperature to 335°F, and
the dry ingredients, or the cookies will become BOURBON SAUCE time to 20 minutes. Press START/STOP to begin
dense when baked. cooking (PrE will display for approx. 20 minutes as the
4 tablespoons butter unit steams, then the timer will start counting down).
5 Stir the chocolate chips and nuts into the dough
until they are evenly distributed. 1/2 cup granulated sugar 5 When cooking is complete, carefully remove the
6 Spray the Ninja Multi-Purpose Pan* (or 8" round 1/4 cup brown sugar rack with the pan. Allow to cool and set for 20 to
baking pan) with cooking spray, then add the 3/4 cup heavy cream 30 minutes. Carefully empty any remaining water
cookie dough, pressing down to make sure it is from the pot.
1/2 cup bourbon
evenly distributed. 6 To make the bourbon sauce, move the slider to
7 Place the pan on the bottom rack. When the pot 1/4 teaspoon kosher salt AIR FRY/STOVETOP, select SEAR/SAUTÉ, and set
has preheated, place the rack with pan in the temperature to 2.
pot. Close the lid and make sure the slider is still TIP R
 efrigerate any leftovers. To reheat, 7 Add butter to the pot and stir until melted,

SIDES
in the AIR FRY/STOVETOP. pour 1/2 cup water into the pot. Place the then add remaining sauce ingredients (be extra
DESSERTS

DESSERTS
8 Select BAKE/ROAST, set temperature to 325°F, bread pudding in the pan, then place the
pan on the bottom rack in the pot. Use cautious when adding the bourbon, as it could
and set time to 21 minutes. Select START/STOP

& SNACKS
the STEAM & CRISP function at 315°F for flare). Whisk until sugar is dissolved and sauce
to begin cooking. 6 minutes. thickens, approx. 5 minutes. Transfer sauce to a
9 When cooking is complete, remove the rack with bowl and allow to cool for 5 minutes.
the pan and let cool for 5 minutes, then serve warm 8 Cut bread pudding into slices and drizzle with
with ice cream or other toppings of your choice.
Don't forget to add water or stock bourbon sauce. Serve warm.
to create steam and cook your food.

78 Desserts *The Ninja Multi-Purpose Pan is sold separately on ninjaaccessories.com. *The Ninja Multi-Purpose Pan is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 79
 VANILLA CHEESECAKE CINNAMON BUNS
WITH BERRY SAUCE BEGINNER RECIPE

PREP: 15 MINUTES | TOTAL COOK TIME: 40 MINUTES | STEAM: APPROX. 20 MINUTES | BAKE: 20 MINUTES
INTERMEDIATE RECIPE
MAKES: 24 BUNS | ACCESSORIES: NINJA® MULTI-PURPOSE PAN* (OR 8” ROUND BAKING PAN),
BOTTOM DUAL-STACK RACK
PREP: 25 MINUTES | TOTAL COOK TIME: 55 MINUTES | STEAM: APPROX. 20 MINUTES | BAKE: 35 MINUTES
MAKES: 1 CHEESECAKE (8–10 SERVINGS) | ACCESSORIES: NONSTICK SILICONE BAKING MAT (OR PARCHMENT PAPER),
NINJA® MULTI-PURPOSE PAN* (OR 8" ROUND BAKING PAN), BOTTOM DUAL-STACK RACK
INGREDIENTS DIRECTIONS
3 cups water, for steaming 1 Pour the 3 cups of water into the pot. Spray the
INGREDIENTS DIRECTIONS Nonstick cooking spray bottom of the Ninja Multi-Purpose Pan (or 8" round
1 Place all the crust ingredients in a large bowl and baking pan) with cooking spray, avoid*ing the sides.
CRUST
mix until fully combined. Transfer the mixture to CINNAMON BUNS 2 Combine the brown sugar and cinnamon in a
1 cup graham cracker crumbs the lined Ninja Multi-Purpose Pan* (or 8" round small bowl.
1 tablespoon cinnamon
2 tablespoons granulated sugar baking pan) and press into an even layer on the 3 Lay one sheet of crescent dough on a flat, clean
1/2 cup dark brown sugar
5 tablespoons unsalted butter, melted bottom and sides of the pan. Make the crust on work surface. Generously brush the dough with
the bottom thicker than on the sides. 3 tubes (8 ounces each) crescent sheet dough melted butter, then sprinkle with 3 tablespoons
1/8 teaspoon kosher salt of the cinnamon-sugar mixture. Roll the dough
2 Place the cream cheese, sour cream, and 1 stick (4 ounces) butter, melted
into a log and slice into 8 equal pieces.
FILLING sugar and sugar in a large bowl and whip until
smooth. Add the eggs and vanilla and continue GLAZE 4 Place the pieces close together, cut side up, in the
2 pounds room temperature cream cheese prepared pan.
to mix until fully combined. If using a hand or 3 cups powdered sugar
1 cup granulated sugar stand mixer, use a medium speed to avoid over- 5 Repeat steps 3 and 4 with the remaining crescent
3 tablespoons butter, melted
1/2 cup sour cream beating the eggs. Pour the filling over the crust. dough, melted butter, and cinnamon-sugar mixture.
3 teaspoons vanilla extract
3 large eggs, room temperature 3 Add the berry sauce ingredients to the pot and 6 Place the pan on the bottom rack, then place the
stir until evenly combined. 1/4 cup whole milk rack in the pot. Close the lid and move slider
2 teaspoons vanilla extract to STEAMCRISP.
4 Place the pan on the bottom rack, then place
BERRY SAUCE the rack in the pot. Close the lid and move slider 7 Select STEAM & BAKE, set temperature to 325°F,
to STEAMCRISP. and set time to 20 minutes. Press START/STOP
3/4 cup water to begin cooking (PrE will display for approx.
5 Select STEAM & BAKE, set temperature to 250°F, 20 minutes as the unit steams, then the timer
4 cups frozen mixed berries
and set time to 35 minutes. Press START/STOP will start counting down).
1/4 cup granulated sugar to begin cooking (PrE will display for approx. 8 While the cinnamon buns are cooking, add the
20 minutes as the unit steams, then the timer glaze ingredients to a large bowl and whisk until
will start counting down). well combined.
6 When cooking is complete, the cheesecake will 9 When cooking is complete, remove the rack with
still be jiggly in the center. Remove the rack with the pan and let cool for at least 5 minutes.

SIDES
the pan and allow to cool for about 30 minutes. 10 Drizzle the glaze over the cinnamon buns, then
DESSERTS

DESSERTS
Refrigerate the cheesecake for at least 3 hours serve them warm.

& SNACKS
to give it a firmer texture before serving.
7 Take the cheesecake out the refrigerator, slice
with a wet knife, and serve with the berry sauce.
Don't forget to add water or stock
to create steam and cook your food.
*The Ninja Multi-Purpose Pan is sold separately on ninjaaccessories.com. *The Ninja Multi-Purpose Pan is sold separately on ninjaaccessories.com.

80 Desserts Questions? ninjakitchen.com 81

Steam & Crisp Chart Don't forget to add water or stock to create
steam and cook your food.
Steaming & Crisping is a great way to get food that has a crispy exterior but is juicy inside.
Before placing the food and accessory into the unit, ensure that you've added water to the bottom of the cooking
pot. This is important to ensure that steam will be produced and get you those delicious results you desire. NOTE: S
 team will take approximately 8–12 minutes to build.

INGREDIENT AMOUNT PREPARATION OIL optional WATER ACCESSORY TEMP COOK TIME FLIP/SHAKE optional

VEGETABLES

Acorn squash 1 Cut in half, placed face down 1 tbsp 1/2 cup Cook & Crisp™ Basket 390°F 15 mins 10 mins

Beets 21/2 lbs Cut in 1-in pieces 1 tbsp 1/2 cup Cook & Crisp Basket 400°F 30–35 mins 10 mins

Broccoli 1 head Whole, remove stem 1 tbsp 1/2 cup Cook & Crisp Basket 425°F 15–20 mins

Brussels sprouts 2 lbs Cut in half, trim ends 2 tbsp 1/2 cup Cook & Crisp Basket 450°F 20–25 mins 15 mins

Carrots 21/2 lbs Cut in 1-in pieces 1 tbsp 1/2 cup Cook & Crisp Basket 400°F 22–28 mins 10 mins

Cauliflower 1 head Whole, remove stem 1 tbsp 1/2 cup Cook & Crisp Basket 425°F 23–25 mins

Parsnip 21/2 lbs Cut in 1-in pieces 1 tbsp 1/2 cup Cook & Crisp Basket 400°F 30–35 mins 20 mins

2 lbs Cut in 1-inch wedges 1 tbsp 1/2 cup Cook & Crisp Basket 450°F 25–30 mins 20 mins
Hand-cut fries, soak 30 mins
2 lbs 1 tbsp 1/2 cup Cook & Crisp Basket 450°F 30–35 mins 25 mins
in cold water then pat dry
Whole (medium) poked
Potatoes, russet 1 cup Cook & Crisp Basket 400°F 30–35 mins
several times with a fork
4
Whole (large) poked
1 cup Cook & Crisp Basket 400°F 40–48 mins
several times with a fork
21/2 lbs Cut in 1-inch pieces 1 tbsp 1/2 cup Cook & Crisp Basket 450°F 30–35 mins 20 mins

1 small Cut in half, remove seeds,

Spaghetti squash 1 tbsp 2 cups Top Dual-Stack Rack 375°F 25–30 mins
squash puncture with fork about 10 times

Sweet potatoes 21/2 lbs Cut in 1-in pieces 1 tbsp 1/2 cup Cook & Crisp Basket 450°F 30–35 mins 10 mins

FRESH BEEF

Roast beef 2–3 lbs None 2 Tbsp 1 cup Bottom Dual-Stack Rack 365°F 45 minutes for Medium Rare

Tenderloin 2–3 lbs None 2 Tbsp 1 cup Bottom Dual-Stack Rack 365°F 25–30 minutes for Medium Rare

82 Cooking Charts Questions? ninjakitchen.com 83

Steam & Crisp Chart, continued Don't forget to add water or stock to create
steam and cook your food.
Steaming & Crisping is a great way to get food that has a crispy exterior but is juicy inside.
Before placing the food and accessory into the unit, ensure that you've added water to the bottom of the cooking
pot. This is important to ensure that steam will be produced and get you those delicious results you desire. NOTE: S
 team will take approximately 8–12 minutes to build.

INGREDIENT AMOUNT PREPARATION OIL optional WATER ACCESSORY TEMP COOK TIME FLIP/SHAKE optional

POULTRY

Whole chicken 5–7 lbs Trussed Brushed with oil 1 cup Cook and Crisp TM Basket 365°F 60–80 mins

Cook and Crisp Basket

Turkey drumstricks 2 lbs None Brushed with oil 1 cup 400°F 32–38 mins

Turkey breast 1 (3–5 lbs) None Brushed with oil 1 cup Cook and Crisp Basket 365°F 45–55 mins

Chicken breasts (boneless) 4 breasts, 6–8 oz each Brush with oil 2 tbsp 1/2 cup Top Dual-Stack Rack 385°F 15–20 mins

Chicken breasts (bone in, skin on) 4 breasts, 3/4–1 1/2 lbs each Brush with oil 2 tbsp 1/2 cup Top Dual-Stack Rack 375°F 20–25 mins

Chicken thighs (bone in) 4 thighs, 6–10 oz each Brush with oil 2 tbsp 1/2 cup Top Dual-Stack Rack 400°F 20–25 mins

Chicken thighs (boneless) 6 thighs, 4–8 oz each Brush with oil 2 tbsp 1/2 cup Top Dual-Stack Rack 375°F 15–18 mins

Chicken drumsticks 2 lbs Brush with oil 2 tbsp 1/2 cup Cook & Crisp Basket 425°F 20–25 mins 15 mins

Hand-breaded chicken breasts 4 breasts, 6 oz each 1/2 cup Top Dual-Stack Rack 385°F 18–20 mins

Chicken wings I lb (approx. 21 pieces) 1/2 cup Cook & Crisp Basket 450°F 20–25 mins

PORK

Fresh pork tenderloins 2 (1 lb each) None 2 Tbsp 1 cup Bottom Dual-Stack Rack 375°F 25–30 mins

Pork loin 1 (2 lbs) None 2 Tbsp 1 cup Bottom Dual-Stack Rack 365°F 35–40 mins

Spiral ham, bone in 1 (3 lbs) None 2 Tbsp 1 cup Bottom Dual-Stack Rack 325°F 45–50 mins

Pork chops, boneless 4 chops, 6–8 oz each 2 tbsp 1/2 cup Cook & Crisp Basket 385°F 20–25 mins

Pork chops (bone in, thick cut) 2 chops, 10–12 oz each 2 tbsp 1/2 cup Cook & Crisp Basket 375°F 25–30 mins

FISH

Cod 4 fillets, 6 oz each 1 tbsp 1/2 cup Top Dual-Stack Rack 450°F 9–12 mins

Salmon 4 fillets, 6 oz each 1 tbsp 1/4 cup Top Dual-Stack Rack 450°F 7–10 mins

Scallops 1 lb (approx. 21 pieces) 1 tbsp 1/4 cup Top Dual-Stack Rack 400°F 4–6 mins

84 Cooking Charts Questions? ninjakitchen.com 85

Steam & Crisp Chart, continued Don't forget to add water or stock to create
steam and cook your food.
Steaming & Crisping is a great way to get food that has a crispy exterior but is juicy inside.
Before placing the food and accessory into the unit, ensure that you've added water to the bottom of the cooking
pot. This is important to ensure that steam will be produced and get you those delicious results you desire. NOTE: S
 team will take approximately 8–12 minutes to build.

INGREDIENT AMOUNT PREPARATION OIL optional WATER ACCESSORY TEMP COOK TIME FLIP/SHAKE optional

FROZEN BEEF

Frozen NY Strip Steak 2 steaks, 10–14 oz each 2 tbsp canola oil, salt, pepper 3/4 cup Bottom Dual-Stack Rack 400°F 22–28 mins 20 mins

Frozen pork chops, boneless 4, 6–8 oz each 2 tbsp 1/2 cup Top Dual-Stack Rack 375°F 15–20 mins

FROZEN FISH

Frozen Salmon 4 fillets, 6 oz each 2 tbsp 1/2 cup Top Dual-Stack Rack 450°F 11–15 mins

Frozen Shrimp 18 shrimp, 1 lb 2 tbsp 1/2 cup Cook & Crisp Basket 450°F 2–5 mins

Frozen Cod 4 fillets, 6 oz each 2 tbsp 1/2 cup Top Dual-Stack Rack 450°F 10–15 mins

Frozen Lobster tails 4 2 tbsp 1/2 cup Top Dual-Stack Rack 450°F 5–7 mins

FROZEN PORK

Frozen pork tenderloins 2 (1 lb each) None 2 Tbsp 1 1/2 cups Bottom Dual-Stack Rack 365°F 30–35 mins

Pork loin 1 (2 lbs) None 2 Tbsp None Bottom Dual-Stack Rack 360°F 37–40 mins

Frozen pork chops, boneless 4, 6–8 oz each 2 tbsp 1/2 cup Top Dual-Stack Rack 375°F 15–20 mins

Frozen Pork Chops, bone-in, thick cut 2, 10–12 oz each 2 tbsp 3/4 cup Top Dual-Stack Rack 365°F 23–28 mins

Frozen Italian sausages 6 uncooked 2 tbsp 1/2 cup Top Dual-Stack Rack 375°F 10–12 mins

FROZEN PREPARED FOODS

Dumplings/Pot stickers 16 oz bag 2 tbsp 1/2 cup Cook & Crisp Basket 400°F 12–16 mins 8 mins

Ravioli 25 oz bag 2 tbsp 1/2 cup Cook & Crisp Basket 385°F 12–16 mins

Eggrolls 10 oz pkg 1/2 cup Cook & Crisp Basket 400°F 15–20 mins

Don't forget to add water or stock to create

steam and cook your food.

86 Cooking Charts Questions? ninjakitchen.com 87

TenderCrisp® Chart
PROTEIN AMOUNT ACCESSORY WATER PRESSURE COOK PRESSURE RELEASE

Whole chicken 1 chicken (6–7 lbs) Cook & Crisp™ Basket 1 cup High for 40 mins Air Fry at 400°F for 15 mins

St. Louis ribs 1 rack, cut in quarters Cook & Crisp Basket 1 cup High for 19 mins, quick release After quick release, move Air Fry at 400°F for 10–15 mins

Frozen chicken breasts 2 breasts (6–8 oz each) Top Dual-Stack Rack 1 cup High for 10 mins, quick release slider to AIR FRY/STOVETOP Broil for 10 mins
position and open lid.
2 steaks (12 oz each) Top Dual-Stack Rack 1 cup High for 1 min, quick release Broil for 8–10 mins
Pat protein dry with paper
Frozen New York strip steaks 2 steaks (14 oz each) Top Dual-Stack Rack 1 cup High for 2 mins, quick release Broil for 8–10 mins
towel, brush with oil or sauce
2 steaks (16 oz each) Top Dual-Stack Rack 1 cup High for 3 mins, quick release and season as desired. Broil for 8–10 mins

Frozen chicken wings 1 lb Cook & Crisp Basket 1 cup High for 5 mins, quick release Close lid and continue to cook Air Fry at 390°F for 15–20 mins

Frozen pork chops 4 chops (6–8 oz each) Top Dual-Stack Rack 1 cup High for 2 mins, quick release as instructed. Air Fry at 400°F for 8–12 mins
Frozen jumbo shrimp 28 uncooked, peeled, deveined Dual-Stack Racks (with shrimp on both racks) 1 cup High for 0 mins, quick release Air Fry at 400°F for 5 mins

Don't forget to add water or stock to create

steam and cook your food.

88 Cooking Charts Questions? ninjakitchen.com 89

 TIPS When freestyling with foods in these charts, keep the following tips in mind:
Pressure Cook Chart I f food volume increases and size stays
the same (e.g., increasing from one to
If food size increases (e.g., increasing
from a 2-lb pork shoulder to a 5-lb one),
The amount of water can remain the
same for all food volumes—but always
Don't forget to add water or stock to create
two 1-lb pork tenderloins), cook time the cook time must increase. use at least 1 cup water so the unit can
TIP U
 se hot water for pressure cooking to build pressure quicker. steam and cook your food.
should remain the same. build pressure.

INGREDIENT WEIGHT PREPARATION WATER ACCESSORY PRESSURE TIME RELEASE

POULTRY

2 lbs Bone in 1 cup N/A High 15 mins Quick

Chicken breasts
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

8 thighs (4 lbs) Bone in/skin on 1 cup N/A High 20 mins Quick

Chicken thighs
8 thighs (2 lbs) Boneless 1 cup N/A High 20 mins Quick

Chicken, whole 4–5 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 cup N/A High 5 mins Quick

Ground beef, pork, or turkey (frozen) 1–2 lbs Frozen, ground (not in patties) 1 cup N/A High 20–25 mins Quick

RIBS

Pork baby back 2 1 /2 –3 1 /2 lbs 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 1 /2 hrs Quick

Boneless beef chuck-eye roast 3–4 lbs Whole 1 cup N/A High 1–1 1 /2 hrs Quick

Boneless pork butt 4 lbs Season as desired 1 cup N/A High 1 1 /2 hrs Quick

Pork tenderloin 2 tenderloins (1–1 1 /2 lbs 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

EGGS

Hard-boiled eggs† 1–12 eggs None 1 cup N/A High 4 mins Quick

90 Cooking Charts †Remove immediately when complete and place in ice bath. Questions? ninjakitchen.com 91
Pressure Cook Chart, continued Don't forget to add water or stock to create
steam and cook your food.

INGREDIENT AMOUNT PREPARATION WATER ACCESSORY PRESSURE COOK TIME RELEASE

VEGETABLES

Beets 8 small or 4 large Rinse well, trim tops and ends; cool and peel after cooking 1 cup N/A High 15–20 mins Quick

Broccoli 1 head or 4 cups Cut in 1–2-inch florets, remove stem 1 cup Bottom Dual-Stack Rack Low 1 min Quick

Brussels sprouts 1 lb Cut in half 1 cup Bottom Dual-Stack Rack Low 1 min Quick
Butternut squash
32 oz (2 lbs) Peel, cut in 1-inch pieces, remove seeds 1 cup Cook & Crisp™ Basket Low 2 mins Quick
(cubed for side dish or salad)
Butternut squash
32 oz Peel, cut in 1-inch pieces, remove seeds 1 cup N/A High 2 mins Quick
(for mashed, puree, or soup)
Cabbage (braised) 1 head Cut in half, slice in 1/2-inch strips, remove core 1 cup N/A Low 3 mins Quick

Cabbage (crisp) 1 head Cut in half, slice in 1/2-inch strips, remove core 1 cup Cook & Crisp Basket Low 2 mins Quick

Carrots 1 lb Peel, cut in 1 /2 -inch pieces 1 cup N/A High 2–3 mins Quick

Cauliflower 1 head Cut in 1–2-inch florets, remove stem 1 cup Cook & Crisp Basket Low 1 min Quick

Collard greens 2 bunches or 1 bag (16 oz) Remove stems, chop leaves 1 cup N/A Low 6 mins Quick

Green beans 1 bag (12 oz) Whole 1 cup Cook & Crisp Basket Low 0 mins* Quick

Kale leaves/greens 2 bunches or 1 bag (16 oz) Remove stems, chop leaves 1 cup N/A Low 3 mins Quick
Potatoes, red
2 lbs Scrub, cut in 1-inch cubes 1 cup Cook & Crisp Basket High 1–2 mins Quick
(cubed for side dish or salad)
Potatoes, red (for mashed) 2 lbs Scrub, whole, large potatoes cut in half 1 cup N/A High 15–20 mins Quick
Potatoes, russet or Yukon
2 lbs Peel, cut in 1-inch cubes 1 cup Cook & Crisp Basket High 1–2 mins Quick
(cubed for side dish or salad)
Potatoes, russet or Yukon (for mashed) 2 lbs Peel, cut in 1-inch thick slices 1 cup N/A High 6 mins Quick
Potatoes, sweet
2 lbs Peel, cut in 1-inch cubes 1 cup Cook & Crisp Basket High 1–2 mins Quick
(cubed for side dish or salad)
Potatoes, sweet (for mashed) 2 lbs Peel, cut in 1-inch thick slices 1 cup N/A High 6 mins Quick

DOUBLE-CAPACITY VEGETABLES

Broccoli 2 heads or 8 cups Cut in 1–2-inch florets, remove stem 1 cup Dual-Stack Racks Low 1 min Quick

Brussels sprouts 2 lbs Cut in half, remove stem 1 cup Dual-Stack Racks Low 1 min Quick

Butternut squash 48 oz Peel, cut in 1-inch pieces 1 cup Dual-Stack Racks High 3 mins Quick

Cabbage 1 1/2 heads Cut in half, remove core 1 cup Dual-Stack Racks Low 5 mins Quick

Green beans 2 bags (24 oz) Whole 1 cup Dual-Stack Racks Low 0 mins* Quick

92 Cooking Charts *The time the unit takes to pressurize is long enough to cook this food. Questions? ninjakitchen.com 93
Pressure Cook Chart, continued TIP F
 or best results, rinse rice and grains thoroughly before pressure cooking. When increasing the amount of rice, use the
same rice-to-water ratio in the chart below.

INGREDIENTS AMOUNT WATER PRESSURE COOK TIME RELEASE

GRAINS

Arborio rice* 1 cup 3 cups High 4 mins Delayed (10 mins)

Basmati rice 1 cup 1 cup High 2 mins Delayed (10 mins)

Brown rice, short/medium or long grain 1 cup 1 1 /4 cups High 15 mins Delayed (10 mins)

Coarse grits/polenta* 1 cup 5 1 /2 cups High 4 mins Delayed (10 mins)

Farro 1 cup 2 cups High 10 mins Delayed (10 mins)

Jasmine rice 1 cup 1 cup High 2–3 mins Delayed (10 mins)

Kamut 1 cup 2 cups High 30 mins Delayed (10 mins)

Millet 1 cup 2 cups High 6 mins Delayed (10 mins)

Pearl barley 1 cup 2 cups High 22 mins Delayed (10 mins)

Quinoa 1 cup 1 1 /2 cups High 2 mins Delayed (10 mins)

Quinoa, red 1 cup 1 1 /2 cups High 2 mins Delayed (10 mins)

Spelt 1 cup 2 1 /2 cups High 25 mins Delayed (10 mins)

Steel-cut oats* 1 cup 3 cups High 11 mins Delayed (10 mins)

Sushi rice 1 cup 1 1 /2 cups High 3 mins Delayed (10 mins)

Texmati® rice, brown** 1 cup 1 1 /4 cups High 5 mins Delayed (10 mins)

Texmati® rice, light brown** 1 cup 1 1 /4 cups High 2 mins Delayed (10 mins)

Texmati® rice, white** 1 cup 1 cup High 2 mins Delayed (10 mins)

Wheat berries 1 cup 3 cups High 15 mins Delayed (10 mins)

White rice, long grain 1 cup 1 cup High 2 mins Delayed (10 mins)

White rice, medium grain 1 cup 1 cup High 3 mins Delayed (10 mins)

Wild rice 1 cup 2 cups High 22 mins Delayed (10 mins)

*After releasing pressure, stir for 30 seconds to 1 minute, then let sit for 5 minutes.
**TEXMATI is a registered trademark of Riviana Foods, Inc. Use of the TEXMATI trademark does not imply any affiliation with or endorsement by Riviana Foods, Inc.

Don't forget to add water or stock to create

steam and cook your food.

94 Cooking Charts Questions? ninjakitchen.com 95

 TIP C
 over beans with 3 inches of water, soak overnight, then drain and rinse thoroughly. Return the beans to pot and cover
Pressure Cook Chart, continued with the amount of water designated in the chart below.

INGREDIENTS AMOUNT WATER PRESSURE COOK TIME RELEASE

LEGUMES

All beans, except lentils, should be soaked 8–24 hours before cooking.

Black beans 1 lb, soaked 8–24 hrs 6 cups Low 5 mins Delayed (10 mins)

Black-eyed peas 1 lb, soaked 8–24 hrs 6 cups Low 5 mins Delayed (10 mins)

Cannellini beans 1 lb, soaked 8–24 hrs 6 cups Low 3 mins Delayed (10 mins)

Cranberry beans 1 lb, soaked 8–24 hrs 6 cups Low 3 mins Delayed (10 mins)

Garbanzo beans (chickpeas) 1 lb, soaked 8–24 hrs 6 cups Low 3 mins Delayed (10 mins)

Great northern bean 1 lb, soaked 8–24 hrs 6 cups Low 1 min Delayed (10 mins)

Lentils (green or brown) 1 cup dry 2 cups Low 5 mins Delayed (10 mins)

Lima beans 1 lb, soaked 8–24 hrs 6 cups Low 1 min Delayed (10 mins)

Navy beans 1 lb, soaked 8–24 hrs 6 cups Low 3 mins Delayed (10 mins)

Pinto beans 1 lb, soaked 8–24 hrs 6 cups Low 3 mins Delayed (10 mins)

Red kidney beans 1 lb, soaked 8–24 hrs 6 cups Low 3 mins Delayed (10 mins)

This section does not require beans to be soaked.

Black beans 2 lbs 4 quarts (16 cups) High 25 mins Delayed (15 mins)

Black-eyed peas 2 lbs 4 quarts (16 cups) High 25 mins Delayed (15 mins)

Cannellini beans 2 lbs 4 quarts (16 cups) High 40 mins Delayed (15 mins)

Cranberry beans 2 lbs 4 quarts (16 cups) High 40 mins Delayed (15 mins)

Garbanzo beans (chickpeas) 2 lbs 4 quarts (16 cups) High 40 mins Delayed (15 mins)

Great northern bean 2 lbs 4 quarts (16 cups) High 30 mins Delayed (15 mins)

Lima beans 2 lbs 4 quarts (16 cups) High 30 mins Delayed (15 mins)

Navy beans 2 lbs 4 quarts (16 cups) High 30 mins Delayed (15 mins)

Pinto beans 2 lbs 4 quarts (16 cups) High 30 mins Delayed (15 mins)

Red kidney beans 2 lbs 4 quarts (16 cups) High 40 mins Delayed (15 mins)

Don't forget to add water or stock to create

steam and cook your food.

96 Cooking Charts Questions? ninjakitchen.com 97

Sous Vide 101 Sous Vide Chart
•F
 rench for “under vacuum,” sous vide slow-cooks food •A
 fter sous vide cooking is complete, use the liquid in Please note the time ranges in this chart include the minimum cook time and the maximum cook time,
sealed in a plastic bag in an accurately regulated the bags as the base for a sauce to accompany your after which food will start to degrade.
low-temperature water bath. proteins. Pour the liquid into a saucepan, season as
Cook time is dependent on the weight as well as the thickness of food, so thicker cuts of meat will require
desired, bring to a boil, then simmer until desired
longer cook times. If your ingredients are thicker than 21/2 inches, add more time.
•U
 se 12 cups of room-temperature water when filling thickness is achieved.
the cooking pot. Install the pressure lid and turn the
pressure release valve to the VENT position. • If the food you have cooked is not going to be
consumed immediately, plunge the bags into ice INGREDIENT AMOUNT TEMP COOK TIME
• Use single-use resealable plastic bags only. water to reduce temperature quickly, then keep
BEEF
food refrigerated.
•U
 se the water displacement method when 125°F Rare 1–5 hrs
Boneless ribeye 2 steaks, 14 oz each, 1–2 inches thick
submerging the bags: Working with one bag at a •W
 hen reheating food that has been cooked using 1–5 hrs
130°F Medium Rare
time, leave a corner of the bag unzipped—as you the Sous Vide function, use the Sous Vide function Boneless ribeye 3 steaks, 14 oz each, 1–2 inches thick
slowly lower the bag into the water, the pressure of 135°F Medium 1–5 hrs
again. After preheating the water, add food in the
the water will force the air out of the bag. When just Porterhouse 2 steaks, 14 oz each, 1–2 inches thick
resealable bags and cook approximately 15–20 145°F Medium Well 1–5 hrs
the bag’s seal is above the water line, finish closing minutes using the desired cook temperature. Filet mignon 4 steaks, 8 oz each, 1–2 inches thick 155°F Well Done 1–5 hrs
the bag, making sure no water gets inside. Keep the
bag’s seal just above the water line. •S
 ous vide is almost always the first step in the 125°F Rare 2–5 hrs
cooking process. Foods should be finished Flank 3 steaks, 12 oz each, 1–2 inches thick 2–5 hrs
130°F Medium Rare
•F
 or cook times of 4+ hours, double-bag each portion by using a dry heat method such as broiling,
of food or wrap food in plastic wrap before placing sautéing, roasting, or air frying. 135°F Medium 2–5 hrs
in the bags. This will help protect food during the long 145°F Medium Well 2–5 hrs
period of submersion. Flat iron 2 steaks, 10 oz each, 1–2 inches thick
155°F Well Done 2–5 hrs

Beef brisket 3 lbs, 3–4 inches thick 145°F 24–48 hrs

PORK

Boneless prok chops 5 chops, 6–8 oz each, 21/2 inches thick 145°F 1–4 hrs

Bone-In pork chops 2 chops, 10–12 oz each, 21/2 inches thick 145°F 1–4 hrs

Tenderloin 1 tenderloin, 1–1/2 lbs, 21/2 inches thick 145°F 1–4 hrs

Sausages 6 sausages, 2–3 oz each 165°F 2–5 hrs

Boneless pork shoulder 3 lbs, 3–4 inches thick 165°F 12–24 hrs

For detailed instructions on using the Sous Vide function, refer to your Owner’s Guide.

Don't forget to add water or stock to create

steam and cook your food.

98 Cooking Charts Questions? ninjakitchen.com 99

Sous Vide Chart, continued Steam Chart for the Bottom Dual Stack Rack
INGREDIENT AMOUNT TEMP COOK TIME INGREDIENT AMOUNT PREPARATION LIQUID COOK TIME
CHICKEN VEGETABLES
Chicken Breast 6 breasts, 6–8 oz each, 1–2 inches thick 165°F 1–3 hrs Artichokes 4 Whole 4 cups 25–42 mins
Boneless Chicken Thighs 6 thighs, 4–6 oz each, 1–2 inches thick 165°F 1–3 hrs Asparagus 1 bunch Whole spears 3 cups 7–15 mins
Bone-In Chicken Thighs 4 thighs, 4–6 oz each, 1–2 inches thick 165°F 11/2–4 hrs Broccoli 1 crown or 1 bag (12 oz) florets Cut in florets 2 cups 5–9 mins
Chicken Leg Quarters 2 quarters, 12–14 oz each, 1–2 inches thick 165°F 11/2–4 hrs Brussels sprouts 1 lb Whole, trimmed 3 cups 8–17 mins
Chicken Wings & Drummettes 2 lbs 165°F 1–3 hrs Butternut squash 24 oz Peeled, cut in 1-inch cubes 2 cups 10–17 mins
Half Chicken 21/2–3 lbs 165°F 2–3 hrs Cabbage 1 head Cut in wedges 2 cups 6–12 mins
SEAFOOD Carrots 1 lb Peeled, cut in 1-inch pieces 2 cups 7–12 mins
Whitefish
2 portions, 6–10 oz each, 1–2 inches thick 130°F 1 hr–11/2 hrs Cauliflower 1 head Cut in florets 2 cups 5–12 mins
(Cod, Haddock, Whiting, Pollock)
Corn on the cob 4 ears Whole, husks removed 2 cups 4–9 mins
Salmon 4 portions, 6–10 oz each, 1–2 inches thick 130°F 1 hr–11/2 hrs
Green beans 1 bag (12 oz) Whole 2 cups 6–12 mins
Shrimp 2 lbs 130°F 30 mins–2 hrs
Kale 1 bag (16 oz) Trimmed 2 cups 5–10 mins
VEGETABLES
Potatoes 1 lb Peeled, cut in 1-inch pieces 2 cups 12–17 mins
Asparagus 1–2 lbs 180°F 30 mins

Broccoli 1–11/2 lbs 180°F 30 mins Potatoes, new 1 lb Whole 4 cups 15–22 mins

Brussels Sprouts 1–2 lbs 180°F 45 mins Potatoes, sweet 1 lb Cut in 1/2-inch cubes 3 cups 8–14 mins

Carrots 1–11/2 lbs 180°F 45 mins Spinach 1 bag (16 oz) Whole leaves 2 cups 3–7 mins

Cauliflower 1–11/2 lbs 180°F 30 mins Sugar snap peas 1 lb Whole pods, trimmed 2 cups 5–8 mins

Green Beans 1–11/2 lbs 180°F 30 mins Summer Squash 1 lb Cut in 1-inch slices 2 cups 5–10 mins

Squash 1–11/2 lbs 185°F 1 hr Zucchini 1 lb Cut in 1-inch slices 2 cups 5–10 mins

Sweet Potatoes 1–11/2 lbs 185°F 1 hr EGGS

Potatoes 1–2 lbs 190°F 1 hr Poached eggs 4 In ramekins or silicone cups 1 cup 3–6 mins

Don't forget to add water or stock to create

steam and cook your food.

100 Cooking Charts Questions? ninjakitchen.com 101

Steam Chart for Dual Rack Assembly
INGREDIENT AMOUNT PREPARATION WATER COOK TIME

VEGETABLES

Asparagus 2 bunches Whole, trim ends 2 cups 8–12 mins

Broccoli 2 heads or 2 bags (24 oz) Cut in 1–2-inch florets 2 cups 7–10 mins

Brussel sprouts 2 lbs Whole, trim ends 2 cups 10–12 mins

Butternut squash 48 oz Peel, cut into 1-inch cubes 2 cups 18–22 mins

Cabbage 1 1/2 heads Cut in half, sliced in 1/2-inch strips, core removed 2 cups 20–22 mins

Carrots 2 lbs Peeled, cut into 1-inch pieces 2 cups 15–18 mins

Cauliflower 2 heads Cut in 1–2-inch florets 2 cups 12–15 mins

Corn on the cob 4 ears Whole, remove husks 2 cups 7–9 mins

Green beans 2 bags (24 oz) Whole 2 cups 12–15 mins

Kale 2 bags (32 oz) Trim 2 cups 10–14 mins

Potatoes 2 lbs Peel, cut in 1-inch pieces 2 cups 16–18 mins

Potatoes, sweet 2 lbs Cut into 1-inch cubes 2 cups 18–22 mins

Spinach 2 bags (32 oz) Whole leaves 2 cups 8–12 mins

Sugar snap peas 2 lbs Whole pods, trimmed 2 cups 10–12 mins

Summer squash 2 lbs Cut into 1-inch slices 2 cups 16–18 mins

Zucchini 2 lbs Cut into 1-inch slices 2 cups 14–16 mins

Don't forget to add water or stock to create

steam and cook your food.

102 Cooking Charts Questions? ninjakitchen.com 103

 For best results,
Air Fry Chart for the Cook & Crisp™ Basket
TIP B
 efore using Air Fry, allow the unit to preheat for 5 minutes as you would
your conventional oven. shake, toss,
or flip often.
INGREDIENT AMOUNT PREPARATION OIL TEMP COOK TIME
We recommend frequently
VEGETABLES
checking your food and
Asparagus 1 bunch Cut in half, trim stems 2 tsp 390°F 8–10 mins shaking, tossing, or flipping
it to ensure desired results.
Beets 6 small or 4 large (about 2 lbs) Whole None 390°F 45–60 mins
Use these cook times as a guide,
Bell peppers (for roasting) 4 peppers Whole None 400°F 25–30 mins adjusting to your preference.
Broccoli 1 head Cut in 1–2-inch florets 1 Tbsp 390°F 10–13 mins

Brussels sprouts 1 lb Cut in half, remove stems 1 Tbsp 390°F 15–18 mins

Butternut squash 1–1 1 /2 lbs Cut in 1–2-inch pieces 1 Tbsp 390°F 20–25 mins

Carrots 1 lb Peeled, cut in 1 /2 -inch pieces 1 Tbsp 390°F 14–16 mins

Cauliflower 1 head Cut in 1–2-inch florets 2 Tbsp 390°F 15–20 mins

Corn on the cob 4 ears, cut in half Whole, remove husks 1 Tbsp 390°F 12–15 mins

Green beans 1 bag (12 oz) Trimmed 1 Tbsp 390°F 7–10 mins

Kale (for chips) 6 cups, packed Tear in pieces, remove stems None 300°F 8–11 mins Shake your food
Mushrooms 8 oz Rinse, cut in quarters 1 Tbsp 390°F 7–8 mins
OR
1 1 /2 lbs Cut in 1-inch wedges 1 Tbsp 390°F 20–25 mins

1 lb Hand-cut fries, thin 1 /2 –3 Tbsp canola 390°F 20–25 mins

Potatoes, russet
1 lb Hand-cut fries, soak 30 mins in cold water then pat dry 1 /2 –3 Tbsp canola 390°F 24–27 mins

4 whole (6–8 oz) Pierce with fork 3 times None 390°F 35–40 mins

2 lbs Cut in 1-inch chunks 1 Tbsp 390°F 15–20 mins

Potatoes, sweet
4 whole (6–8 oz) Pierce with fork 3 times None 390°F 35–40 mins

Zucchini 1 lb Cut in quarters lengthwise, then cut in 1-inch pieces 1 Tbsp 390°F 15–20 mins

POULTRY
Toss or flip with
2 breasts (3/4 –1 1 /2 lbs each) Bone in Brushed with oil 375°F 25–35 mins silicone-tipped tongs
Chicken breasts
2 breasts (1 /2 –3/4 lb each) Boneless Brushed with oil 375°F 22–25 mins
Remove food immediately after
4 thighs (6–10 oz each) Bone in Brushed with oil 390°F 22–28 mins cook time is complete and your
Chicken thighs desired level of doneness is
4 thighs (4–8 oz each) Boneless Brushed with oil 390°F 18–22 mins achieved. We recommend using
Chicken wings 2 lbs Drumettes & flats 1 Tbsp 390°F 24–28 mins an instant-read thermometer
to monitor the internal
Chicken, whole 1 chicken (4–6 lbs) Trussed Brushed with oil 375°F 55–75 mins temperature of proteins.
Chicken drumsticks 2 lbs None 1 Tbsp 390°F 20–22 mins

104 Cooking Charts Questions? ninjakitchen.com 105

 For best results,
Air Fry Chart for the Cook & Crisp™ Basket, continued TIP B
 efore using Air Fry, allow the unit to preheat for 5 minutes as you
would your conventional oven. shake, toss,
INGREDIENT AMOUNT PREPARATION OIL TEMP COOK TIME
or flip often.
BEEF We recommend frequently
checking your food and
Burgers 4 quarter-pound patties, 80% lean 1-inch thick None 375°F 10–12 mins shaking, tossing, or flipping
Steaks 2 steaks (8 oz each) Whole None 390°F 10–20 mins it to ensure desired results.

PORK & LAMB Use these cook times as a guide,

adjusting to your preference.
Bacon 1 strip to 1 (16 oz) package Lay strips evenly over edge of basket None 330°F 13–16 mins (no preheat)

2 thick-cut, bone-in chops (10–12 oz each) Bone in Brushed with oil 375°F 15–17 mins
Pork chops
4 boneless chops (6–8 oz each) Boneless Brushed with oil 375°F 15–18 mins

Pork tenderloins 2 tenderloins (1–1 1 /2 lbs each) Whole Brushed with oil 375°F 25–35 mins

Sausages 4 sausages Whole None 390°F 8–10 mins

FISH & SEAFOOD

Crab cakes 2 cakes (6–8 oz each) None Brushed with oil 350°F 10–13 mins

Lobster tails 4 tails (3–4 oz each) Whole None 375°F 7–10 mins Shake your food
Salmon fillets 2 fillets (4 oz each) None Brushed with oil 390°F 10–13 mins
OR
Shrimp 16 jumbo Raw, whole, peel, keep tails on 1 Tbsp 390°F 7–10 mins

FROZEN FOODS

Chicken nuggets 1 box (12 oz) None None 390°F 11–13 mins

Fish fillets 1 box (6 fillets) None None 390°F 13–15 mins

Fish sticks 1 box (14.8 oz) None None 390°F 9–11 mins

1 lb None None 360°F 18–22 mins

French fries
2 lbs None None 360°F 28–32 mins

Mozzarella sticks 1 box (11 oz) None None 375°F 6–9 mins
Toss or flip with
Pot stickers 1 bag (10 count) None Toss with 1 tsp canola oil 390°F 11–14 mins silicone-tipped tongs
Pizza Rolls 1 bag (20 oz, 40 count) None None 390°F 12–15 mins
Remove food immediately after
Popcorn shrimp 1 box (16 oz) None None 390°F 8–10 mins cook time is complete and your
desired level of doneness is
Tater Tots 1 lb None None 360°F 19–22 mins achieved. We recommend using
an instant-read thermometer
to monitor the internal
temperature of proteins.

106 Cooking Charts Questions? ninjakitchen.com 107

Dehydrate Chart for the Cook & Crisp™ Basket TIP M
 ost fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate; meats take between
with the Cook & Crisp Layered Insert,* 5 and 7 hours (at 150°F). The longer you dehydrate your ingredients, the crispier they will be.

Dehydrating Rack,** or Bottom Dual-Stack Rack

INGREDIENTS PREPARATION TEMP DEHYDRATE TIME

FRUITS & VEGETABLES

Apple chips Cut in 1 /8 -inch slices (remove core), rinse in lemon water, pat dry 135°F 7–8 hrs

Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hrs

Bananas Peel, cut in 3 /8 -inch slices 135°F 8–10 hrs

Beet chips Peel, cut in 1 /8 -inch slices 135°F 7–8 hrs

Eggplant Peel, cut in 1 /4 -inch slices, blanch 135°F 6–8 hrs

Fresh herbs Rinse, pat dry, remove stems 135°F 4–6 hrs

Ginger root Cut in 3/8 -inch slices 135°F 6 hrs

Mangoes Peel, cut in 3 /8 -inch slices, remove pits 135°F 6–8 hrs

Mushrooms Clean with soft brush (do not wash) 135°F 6–8 hrs

Pineapple Peel, cut in 3/8 –1 /2 -inch slices, core removed 135°F 6–8 hrs

Strawberries Cut in half or in 1 /2 -inch slices 135°F 6–8 hrs

Tomatoes Cut in 3/8 -inch slices or grate; steam if planning to rehydrate 135°F 6–8 hrs

JERKY – MEAT, POULTRY, FISH

Beef jerky Cut in 1 /4 -inch slices, marinate overnight (refer to Beef Jerky recipe page 66) 150°F 5–7 hrs

Chicken jerky Cut in 1 /4 -inch slices, marinate overnight (refer to Beef Jerky recipe page 66) 150°F 5–7 hrs

Turkey jerky Cut in 1 /4 -inch slices, marinate overnight (refer to Beef Jerky recipe page 66) 150°F 5–7 hrs

Salmon jerky Cut in 1 /4 -inch slices, marinate overnight (refer to Beef Jerky recipe page 66) 165°F 5–8 hrs

*If the Ninja Cook & Crisp Layered Insert is not included with your unit, it can be purchased on ninjaaccessories.com.
108 Cooking Charts **The Ninja dehydrating rack is sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 109
 XLPressure Cooker
Steam Fryer
with SmartLid

OL601_IG_REV_Mv19
FOODI and NINJA are registered trademarks of SharkNinja Operating LLC.
COOK & CRISP, NINJA FOODI FAMILY, SMARTLID, and STEAMCRISP are trademarks of SharkNinja Operating LLC.
© 2022 SharkNinja Operating LLC