Ninja Foodi Compact Bedienungsanleitung

15 mouthwatering

recipes and charts for

unlimited possibilities

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

Table of Contents

Pressure Lid 2

Crisping Lid 3

The Art of TenderCrisp™ 4

TenderCrisp 101 6

Breakfast 12

Lunch & Dinner 16

Snacks & Sides 26

Desserts 32

Cooking Charts 36

Pressure,meetCrisp

TenderCrisp™ Technology allows you

to harness the speed of pressure cooking

to quickly cook ingredients, then the revolutionary

crisping lid gives your meals a crispy, golden ﬁnish

that other pressure cookers can only dream of.

Pressure Lid

With this lid on, the Foodi™ is the ultimate

pressure cooker. Transform the toughest ingredients

into tender, juicy, and ﬂavorful meals in an instant.

Cook low and slow to create your favorite

chilis and stews.

Five stovetop temperature settings allow

you to build ﬂavor by searing, sautéing,

simmering, and more.

SLOW COOK SEAR/SAUTÉ

Pressurized steam infuses moisture into

ingredients and quickly cooks them from

the inside out.

Steam infuses moisture, seals in ﬂavor,

and maintains the texture of your food.

PRESSURE COOK STEAM

Crisping Lid

Start or ﬁnish recipes by dropping this top to unleash

super-hot, rapid-moving air around your food to crisp

and caramelize to golden-brown perfection.

Want that crispy, golden, texture without all the fat and oil? Air Crisping is for you.

AIR CRISP

Don’t waste time waiting for your oven to preheat. Make your favorite casseroles and roasted

veggies in way less time.

BAKE/ROAST

Crisping Lid

Pressure Lid

The Art of

TenderCrisp ™

Start with pressure cooking. Finish with the crisping method

of your choice. That’s how you get TenderCrisp results.

The best part? There’s more than one way to TenderCrisp.

You can start with ingredients that are frozen or fresh.

You can cook chicken, veggies, or ﬁsh. You can prepare your

favorite chili or stew, too. But when you TenderCrisp,

you always ﬁnish with a crispy, delicious twist.

Crisping Lid

Pressure Lid

TenderCrisp™

Frozen to Crispy

TenderCrisp

Apps & Entrees

TenderCrisp

One-Pot Wonders

TenderCrisp 101 7

6 Questions? ninjakitchen.com

DIRECTIONS

Pour mixture into

the pot. Place whole

peppercorns, thyme,

and garlic in the pot.

Place Cook & CrispTM

Basket in pot.

In a small bowl, mix

together lemon juice,

hot water, honey, and

2 tablespoons salt.

Place chicken in

Cook & Crisp Basket.

Assemble pressure

lid, making sure the

pressure release valve

is in the SEAL position.

Select PRESSURE and

set to LOW. Set time

to 20 minutes. Select

START/STOP to begin.

When pressure cooking

is complete, quick release

pressure by moving the

pressure release valve

to the VENT position.

Carefully remove lid

when unit has finished

releasing pressure.

Brush chicken with

canola oil or spray with

cooking spray. Season

with salt and pepper.

Close crisping lid.

Select

AIR CRISP, set

temperature

to 375°F, and

set time to 15 minutes.

Select START/STOP to

begin. Cook until desired

level of crispness is

reached, adding up to

10 additional minutes

if desired.

For best results, let

chicken rest for 5-10

minutes before serving.

Cooking is complete when

internal temperature

reaches 165°F. Remove

chicken from Cook & Crisp

Basket and serve.

INGREDIENTS

1 whole chicken (3 / to 4 pounds)

Juice of 2 lemons

(1/4cup lemon juice)

1/4cup hot water

1/4cup honey

2 tablespoons plus 2 teaspoons

kosher salt, divided

1 tablespoon whole black peppercorns

5 sprigs fresh thyme

5 cloves garlic, peeled, smashed

1 tablespoon canola oil

2 teaspoons ground black pepper

TIP Use cooking spray in place of oil to evenly coat large cuts of protein in the Cook & Crisp Basket.

TenderCrisp ™101

Herb-Roasted Chicken

BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 41 MINUTES | MAKES: 4 SERVINGS

APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 20 MINUTES | AIR CRISP: 15 MINUTES

8 TenderCrisp 101 9

Questions? ninjakitchen.com

DIRECTIONS

Place baking soda and

lemon juice in the pot.

Stir until dissolved and

bubbling has stopped.

Add the water and

dry pasta, stirring

to incorporate.

Assemble pressure

lid, making sure the

pressure release valve

is in the SEAL position.

Select PRESSURE and

set to low (LO). Set

time to 0 minutes

(the time the unit

takes to pressurize is

long enough to cook

the pasta). Select

START/STOP to begin.

When pressure cooking

is complete, allow

pressure to natural

release for 10 minutes.

After 10 minutes, quick

release remaining

pressure by moving the

pressure release valve

to the VENT position.

Carefully remove lid

when unit has finished

releasing pressure.

Add remaining

ingredients, except

bread crumbs and

butter, to the pot.

Stir well to melt

cheese and ensure

all ingredients are

combined.

In a bowl, stir together

the bread crumbs

and melted butter.

Cover pasta evenly

with the mixture.

Close the crisping lid.

Select AIR CRISP, set

the temperature to

360°F, and set the time

to 7 minutes. Select

START/STOP to begin.

When cooking is

complete, serve

immediately.

TenderCrisp ™101

Baked Macaroni & Cheese

BEGINNER RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 14 MINUTES | MAKES: 6–8 SERVINGS

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

INGREDIENTS

1 tablespoon baking soda

1/2cup lemon juice

5 cups water

1 box (16 ounces) dry elbow pasta

1 cup heavy cream

1 bag (16 ounces) shredded cheese

2 tablespoons kosher salt

1 tablespoon ground black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon mustard powder

2 cups panko or Italian bread crumbs

1 stick (1/2cup) butter, melted

TIP To make this mac & cheese more kid friendly,

remove onion powder, garlic powder, and mustard

powder, and serve the kids before adding the

bread crumb topping.

10 TenderCrisp 101

DIRECTIONS

INGREDIENTS

/ cup water

1 / pounds frozen uncooked

chicken wings

2 tablespoons canola oil

/ cup Buffalo sauce

1 tablespoon unsalted butter, softened

1 tablespoon brown sugar

1 teaspoon kosher salt

TenderCrisp ™101

Buffalo Chicken Wings

BEGINNER RECIPE

PREP: 5 MINUTES | TOTAL COOK TIME: 35 MINUTES | MAKES: 4 SERVINGS

APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE COOK: 5 MINUTES | AIR CRISP: 20 MINUTES

Select PRESSURE and

set to HIGH. Set time

to 5 minutes. Select

START/STOP to begin.

Place Cook & CrispTM

Basket in pot, then pour

water into pot. Place

wings in Cook & Crisp

Basket. Assemble the

pressure lid, making

sure the pressure

release valve is in the

SEAL position.

When pressure

cooking is complete,

quick release the

pressure by moving the

pressure release valve

to the VENT position.

Carefully remove lid

when unit has finished

releasing pressure.

Pat wings dry with

paper towels and toss

with 2 tablespoons oil

in the basket.

Questions? ninjakitchen.com

When cooking is

complete, transfer

wings to the bowl

with Buffalo sauce

and toss to coat.

Serve immediately.

After 10 minutes, open

lid, then lift basket and

shake wings or toss

them with silicone-

tipped tongs. Lower

basket back into

pot and close lid

to resume cooking.

While the wings are

cooking, stir together

Buffalo sauce, butter,

brown sugar, and salt

together in a large

mixing bowl. Stir

well to combine.

Close crisping lid.

Select AIR CRISP,

set temperature

to 390°F, and set

time to 20 minutes.

Select START/STOP

to begin.

BREAKFAST BISCUITS & GRAVY

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

INTERMEDIATE RECIPE

DIRECTIONS

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

START/STOP to begin. Allow to preheat for

3 minutes.

2After 3 minutes, add the sausage, salt, and

pepper to the pot. Allow meat to brown for

5 minutes, breaking apart sausage with a

wooden spoon.

3After 5 minutes, add butter and melt completely,

then add flour and stir to combine. Cook for

2 minutes, then whisk in milk. Bring to a simmer,

then cook for 5 minutes, or until thickened.

4Separate the rounds of biscuit dough and place

them on top of the gravy, spacing evenly.

5Crack one egg into a small bowl. Pour egg on

top of the biscuits. Repeat with remaining eggs,

spacing evenly.

6Select BAKE/ROAST, set temperature to 325°F,

and set time to 15 minutes. Select START/STOP

to begin.

7After 10 minutes, check eggs for desired doneness.

Continue cooking for up to 5 additional minutes,

as desired.

8Cooking is complete when eggs are set and

biscuits are cooked through. Allow to cool

slightly before serving.

INGREDIENTS

1 package (12 ounces) uncooked ground

breakfast sausage

1 tablespoon kosher salt

2 teaspoons ground black pepper

2 tablespoons unsalted butter

1/4cup all-purpose flour

3 cups whole milk

1 tube (16.3 ounces) refrigerated biscuit dough

5 eggs

Breakfast

Questions? ninjakitchen.com

BREAKFAST FRITTATA

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

INTERMEDIATE RECIPE

DIRECTIONS

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

Select START/STOP to begin. Allow to preheat

for 3 minutes.

2After 3 minutes, add butter and onion to pot and

cook for about 3 minutes, stirring occasionally.

Add onion and cook for about 3 minutes, stirring

occasionally. Add ham and cook for another

2 minutes.

3Add eggs and cheese, stirring with a rubber

spatula to incorporate.

4Close crisping lid. Select BAKE/ROAST, set

temperature to 350°F, and set time to 7 minutes.

Select START/STOP to begin.

5When cooking is complete, allow to cool slightly

before serving.

INGREDIENTS

2 tablespoons unsalted butter

1/4cup onion, diced

1 cup honey ham, shredded or chopped

7 eggs, lightly beaten with 3 tablespoons water

1 cup Swiss or Gruyère cheese, shredded or diced

Questions? ninjakitchen.com

Lunch&Dinner

Questions? ninjakitchen.com

SWEDISH MEATBALLS

PREP: 10 MINUTES | TOTAL COOK TIME: 37 MINUTES | MAKES: 4–6 SERVINGS

PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 3 MINUTES | AIR CRISP: 8 MINUTES

INTERMEDIATE RECIPE

DIRECTIONS

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

bread crumbs, egg, salt, pepper, garlic,

nutmeg, and allspice. Form mixture into

about 20 1-inch meatballs.

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

Select START/STOP to begin. Allow to preheat

for 3 minutes.

3After 3 minutes, add oil and half the meatballs

to the pot. Cook meatballs for 8 to 10 minutes,

turning occasionally until all sides are browned.

Transfer browned meatballs to plate; set aside.

4Repeat step 3 with remaining meatballs.

5Add 2 tablespoons butter, beef stock, and egg

noodles to pot. Assemble pressure lid, making

sure the pressure release valve is in the SEAL

position. Select PRESSURE and set to HIGH. Set

time to 3 minutes. Select START/STOP to begin.

6When pressure cooking is complete, quick release

the pressure by moving the pressure release

valve to the VENT position. Carefully remove lid

when unit has finished releasing pressure. Add

sour cream, remaining 2 tablespoons butter,

and browned meatballs to the pot. Stir gently

to combine.

7Close crisping lid. Select ROAST, set temperature

to 350°F, and set time to 10 minutes. Select

START/STOP to begin.

8When cooking is complete, garnish with parsley

and serve immediately.

INGREDIENTS

1/2pound uncooked ground beef

1/2pound uncooked ground pork

1 medium yellow onion, peeled, grated

1/2cup panko bread crumbs

1 egg, lightly beaten

1/2teaspoon kosher salt

1/2teaspoon ground black pepper

1/2teaspoon garlic powder

1/2teaspoon ground nutmeg

1/2teaspoon ground allspice

1 tablespoon extra virgin olive oil

1/2stick (1/4cup) unsalted butter, divided

2 cups beef broth

1/2package (8 ounces) dry wide egg noodles

1/2cup sour cream

1 tablespoon fresh parsley, chopped, for garnish

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