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K49580 Recipes.Pdf Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit. 45+ mouthwatering recipes and charts for unlimited possibilities Table of Contents Pressure Lid 2 Crisping Lid 3 The Art of TenderCrisp™ 4 Pressure, meet Crisp TenderCrisp 101 6 What you’re about to experience is a way of cooking Choose Your Own TenderCrisp Adventure 16 that’s never been done before. TenderCrisp™ Technology TenderCrisp Frozen to Crispy 18 allows you to harness the speed of pressure cooking TenderCrisp Apps & Entrees 22 to quickly cook ingredients, then the revolutionary TenderCrisp 360 Meals 30 crisping lid gives your meals a crispy, golden finish TenderCrisp One-Pot Wonders 42 that other pressure cookers can only dream of. Everyday Basics 58 Cooking Charts 72 Pressure Lid Pressure Lid Crisping Lid Crisping Lid With this lid on, the Foodi™ is the ultimate Start or finish recipes by dropping this top to unleash pressure cooker. Transform the toughest ingredients super-hot, rapid-moving air around your food to crisp into tender, juicy, and flavorful meals in an instant. and caramelize to golden-brown perfection. PRESSURE COOK STEAM AIR CRISP BAKE/ROAST Pressurized steam infuses moisture into Steam infuses moisture, seals in flavor, Want that crispy, golden, texture without Don’t waste time waiting for your oven ingredients and quickly cooks them from and maintains the texture of your food. all the fat and oil? Air Crisping is for you. to preheat. Make your favorite casseroles the inside out. and roasted veggies in way less time. SLOW COOK SEAR/SAUTÉ BROIL DEHYDRATE Cook low and slow to create your favorite Five stovetop temperature settings allow Finish off your meals by sealing in flavor Remove moisture from your favorite chilis and stews. you to build flavor by searing, sautéing, and giving them just the right amount fruits, veggies, and meats to create simmering, and more. of caramelization or crispiness. delicious homemade chips and jerky. The Art of TenderCrisp™ Start with pressure cooking. Finish with the crisping method of your choice. That’s how you get TenderCrisp results. The best part? There’s more than one way to TenderCrisp. TenderCrisp™ TenderCrisp You can start with ingredients that are frozen or fresh. Frozen to Crispy Apps & Entrees You can cook chicken, veggies, or fish. You can prepare your favorite chili or stew, too. But when you TenderCrisp, you always finish with a crispy, delicious twist. Pressure Lid Crisping Lid TenderCrisp TenderCrisp 360 Meals One-Pot Wonders TenderCrisp™ 101 Herb-Roasted Chicken BEGINNER RECIPE PREP: 10 MINUTES | TOTAL COOK TIME: 66 MINUTES | MAKES: 6 SERVINGS APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE COOK: 40 MINUTES | PRESSURE RELEASE: 1 MINUTE | AIR CRISP: 15 MINUTES INGREDIENTS 1 Whole fresh (not frozen) 1 tablespoon whole black uncooked chicken (6–7 pounds) peppercorns Juice of 2 lemons 5 sprigs fresh thyme 1 ( /4 cup lemon juice) 5 cloves garlic, peeled, smashed 1 /4 cup hot water 1 tablespoon canola oil 1 /4 cup honey 2 teaspoons ground black pepper 2 tablespoons plus 2 teaspoons kosher salt, divided DIRECTIONS Remove packet of In a small bowl, mix Place chicken into the Assemble pressure When pressure cooking Brush chicken with Close crisping lid. Cooking is complete giblets, if included in together lemon juice, Cook & Crisp™ Basket lid, making sure the is complete, quick canola oil or spray with Select AIR CRISP, when internal cavity of the chicken. hot water, honey, and and place basket in pot. pressure release valve release the pressure cooking spray. Season set temperature to temperature reaches Rinse chicken and tie 2 tablespoons salt. is in the SEAL position. by moving the pressure with salt and pepper. 400°F, and set time 165°F. Remove chicken legs together with Pour mixture into Select PRESSURE and release valve to the to 15 minutes. Select from basket using the cooking twine. the pot. Place whole set to high (HI). Set VENT position. Carefully START/STOP to begin. Ninja® roast lifters* (or peppercorns, thyme, time to 40 minutes. remove lid when unit Cook until desired level 2 large serving forks). and garlic in the pot. Select START/STOP has finished releasing of crispness is reached. Let rest 10 minutes to begin. pressure. before serving. TIP Use cooking spray in place of oil to evenly coat large cuts of protein in the Cook & Crisp Basket. 6 TenderCrisp 101 *The Ninja roast lifters are sold separately on ninjaaccessories.com. Questions? ninjakitchen.com 7 TenderCrisp™ 101 Sticky St. Louis Ribs INTERMEDIATE RECIPE PREP: 10 MINUTES | TOTAL COOK TIME: 41 MINUTES | MAKES: 4 SERVINGS APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 19 MINUTES | PRESSURE RELEASE: 1 MINUTE | AIR CRISP: 15 MINUTES INGREDIENTS 1/4 cup barbecue spice rub 1 rack uncooked St. Louis ribs 1 2 tablespoons kosher salt (3–3 /2 pounds), cut in thirds (4 ribs per section) 2 tablespoons brown sugar 1/2 cup beer 1 cup barbecue sauce DIRECTIONS In a small bowl, stir Pour beer into pot. Assemble pressure Select PRESSURE and When pressure cooking Close crisping lid. After 10 minutes, open When internal together barbecue Place ribs into Cook & lid, making sure the set to HIGH. Set time is complete, quick Select AIR CRISP, set lid and liberally brush temperature reaches spice rub, salt, and Crisp™ Basket and place pressure release valve is to 19 minutes. Select release pressure by temperature to 400°F, ribs with barbecue 185°F, cooking is brown sugar. Season basket in pot. in the SEAL position. START/STOP to begin. turning the pressure and set time to sauce. Close lid to complete and ribs ribs evenly with release valve to the 15 minutes. Select resume cooking for are ready to serve. spice mix. VENT position. Carefully START/STOP to begin. 5 more minutes. remove pressure lid when unit has finished releasing pressure. TIP The Ninja® roasting rack insert makes it easy to hold up the ribs while cooking. It is available for purchase on ninjaaccessories.com. 8 TenderCrisp 101 Questions? ninjakitchen.com 9 TenderCrisp™ 101 Panko-Crusted Cod with Quinoa BEGINNER RECIPE PREP: 10 MINUTES | TOTAL COOK TIME: 25–27 MINUTES | MAKES: 4–6 SERVINGS APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 2 MINUTES | PRESSURE RELEASE: 1 MINUTE | BAKE/ROAST: 14–16 MINUTES INGREDIENTS 1 1/2 cups white quinoa 1/4 cup fresh parsley, minced 3 teaspoons kosher salt, divided Zest and juice of 2 lemons 1 1/2 cups water 4 fresh cod fillets (5–6 ounces each) 1 cup panko bread crumbs 1 bunch asparagus, stems trimmed 1/2 stick (1/4 cup) butter, melted 1 teaspoon extra virgin olive oil DIRECTIONS Place the quinoa, Assemble pressure While quinoa is When pressure cooking Toss the asparagus Place the reversible Close the crisping lid. Cooking is complete 1 teaspoon salt, and lid, making sure the cooking, in a bowl, is complete, quick with olive oil and rack in the pot over Select BAKE/ROAST, when internal water into the pot. pressure release valve stir together the bread release the pressure by 1 teaspoon salt. Lay the quinoa and set the temperature to temperature reaches is in the SEAL position. crumbs with butter, moving the pressure asparagus evenly on asparagus, making 350°F, and set the time 145°F. Serve cod with Select PRESSURE parsley, lemon zest release valve to top of quinoa. sure it is in the higher to 14 minutes. Select quinoa and asparagus. and set to high (HI). and juice, and the VENT position. position. Place the START/STOP to begin. Set time to 2 minutes. 1 teaspoon salt. Carefully remove lid cod fillets on the rack, Cook for up to an Select START/STOP Press panko mixture when unit has finished breading side up. additional 2 minutes to begin. evenly onto the top releasing pressure. if necessary. of each cod fillet. 10 TenderCrisp 101 Questions? ninjakitchen.com 11 TenderCrisp™ 101 Baked Macaroni & Cheese BEGINNER RECIPE PREP: 10 MINUTES | TOTAL COOK TIME: 24 MINUTES | MAKES: 6–8 SERVINGS APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE COOK: 0 MINUTES | PRESSURE RELEASE: 10 MINUTES | AIR CRISP: 7 MINUTES INGREDIENTS 1 tablespoon baking soda 1 tablespoon ground black pepper 1/2 cup lemon juice 1 tablespoon onion powder 5 cups water 1 tablespoon garlic powder 1 box (16 ounces) dry elbow pasta 1 teaspoon mustard powder 1 cup heavy cream 2 cups panko or Italian bread crumbs 1 bag (16 ounces) shredded cheese 1 stick (1/2 cup) butter, melted 2 tablespoons kosher salt DIRECTIONS Place baking soda and Assemble pressure When pressure cooking Add remaining Stir well to melt In a bowl, stir together Close the crisping lid. When cooking is lemon juice into the lid, making sure the is complete, allow ingredients, except cheese and ensure the bread crumbs Select AIR CRISP, set complete, serve pot. Stir until dissolved pressure release valve pressure to natural bread crumbs and all ingredients are and melted butter. the temperature to immediately. and bubbling has is in the SEAL position. release for 10 minutes. butter, to the pot. combined. Cover pasta evenly 360°F, and set the time stopped. Add the water Select PRESSURE and After 10 minutes, quick with the mixture. to 7 minutes. Select and dry pasta, stirring set to low (LO). Set release remaining START/STOP to begin. to incorporate. time to 0 minutes pressure by moving the (the time the unit pressure release valve TIP To make this mac & cheese more kid friendly, takes to pressurize is to the VENT position. remove onion powder, garlic powder, and mustard long enough to cook Carefully remove lid powder, and serve the kids before adding the the pasta).
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