Please make sure to read the enclosed Ninja® Instructions prior to using your unit.
Recipes plus cooking charts
for unlimited possibilities
1
Questions? ninjakitchen.co.uk
Your guide to
cooking like a pro
Welcome to the Ninja® Foodi® Possible Cooker recipe book.
From here, you’re just a few pages away from recipes,
tips and tricks and helpful hints that unlock delicious
possibilities. From slow-cooked classics to oven-to-table
showstoppers, anything is possible.
Endless possibilities,
all in one pot.
Sauté to
perfection
From caramelised
veggies to braised meat,
the bottom of your pot
sautés like your hob.
Set it and
forget it
Just throw in all of your
ingredients and come
back to a beautifully
cooked meal.
Oven safe pot
up to 260°C
Add a pastry top to
your stew or casserole
and finish o in a
conventional oven.
Serve straight
from the pot
Elegantly designed,
the inner pot makes the
perfect serving dish.
3
Questions? ninjakitchen.co.uk2
Cooking functions
Slow Cook Sear/Sauté Steam
Cook your food at a
lower temperature for
a longer period of time.
Ideal for casserole,
chilli and stew.
Use the unit as a hob for
browning meats and to
sauté vegetables.
Gently cook delicate
foods, such as fish and
vegetables, using steam
for a healthier way
to cook.
For best results use the
steam rack.
Simmer
Preset temp to gently
simmer water, soup or
sauce at a consistent
temperature.
Braise
Transform tougher cuts
of meat by first browning
at high heat (with a little
oil or butter) and then
simmering in liquid at
a low heat.
Bake
Bottom and side heat only
(no convection fan) means
this function is best for
upside down puddings,
poached fruit, baked
apples and egg custard.
Prove
Prepare doughs in a
consistently warm and
humid environment.
Keep Warm
Reheat or keep cooked
food warm for longer
periods of time.
Getting Started
For step by step instructions of how to use each function please refer to the Instruction Booklet.
Cooking Tips
• For best results, don’t remove the lid
while your food is cooking.
• When steaming delicate foods like dumplings, it’s
best to add ingredients before preheating.
• The bake function can be used for foods like
upside down puddings, poached fruits, it can also
be used like a bain marie for gently baking custards,
brûlées and cheesecakes.
• For best steam results use the steam rack.
• Use oven gloves, roasting forks or tongs when
removing food, as the inner pot may be hot.
Product Tips
• Always use oven mitts to remove the glass lid
and cooking pot as handles may get hot
during cooking.
• Always use non-stick utensils in the cooking
pot. Never use metal utensils as they may
damage pot coating.
• For longevity we recommend hand
washing the cooking pot.
• The inner pot and glass lid are oven safe
up to 260°C.
• The inner pot doubles as a serving dish
– no need to transfer food.
START
STOP
TIMETEMP
SLOW COOK
SEAR / SAUTÉ
STEAM
BRAISE
SIMMER
BAKE
PROVE
KEEP WARM
Use the dial to
select a cooking
function.
Press START/STOP
to begin cooking
Press the POWER
button to turn the
unit on
Press the TIME
arrows to set
cook time.
Press the TEMP
arrows to set cook
temperature
4 4
STEAK & ALE PIE
PREP: 15 MINUTES | COOK: 3 HOURS AND 30 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 Remove the lid from the pot. Turn dial to SEAR/
SAUTÉ, set temperature to HI and press START/
STOP to begin preheating. Allow the unit to
preheat for 5 minutes
2 In a large bowl, toss steak with flour, salt and
pepper. Shake excess flour o steak and reserve
for stirring in later. Place oil and steak in the
pot. Cook uncovered for 10 minutes, stirring
occasionally. When steak is browned, remove with
a spoon and set aside.
3 Place all remaining ingredients except pu pastry,
egg and milk in the pot. Add steak and any juices.
Stir to combine, then cover with the lid.
4 Turn dial to SLOW COOK, set temperature to HI,
set time to 3 hours and press START/STOP to
begin cooking.
5 When cooking is complete, press START/STOP to
end cooking. Remove lid and stir filling to ensure
ingredients are not stuck to the bottom of the
pot, then remove bay leaves and allow to cool
slightly. Meanwhile, preheat oven to 220°C/fan
200°C.
6 Roll out pu pastry to fit the size of pot, then
cut if necessary. Place the pu pastry over the top
of the steak and ale filling. Crimp the edges of the
crust along the sides of the pot. Then use a knife
to cut 4 slits in the top of the crust.
7 In a small bowl, mix together egg and milk. Brush
egg mixture over the top of the pastry. Place the
entire pot (without the lid) into oven and bake for
30 minutes or until pastry is golden brown.
8 When cooking is complete, serve the pie
immediately.
INGREDIENTS
2 tablespoons olive oil
800g stewing or braising steak, cut into 4cm cubes
35g plain flour
Salt and pepper, to taste
2 medium onions, peeled, finely diced
2 carrots, peeled, sliced
200g chestnut mushrooms, cleaned, halved
2 celery sticks, sliced
1 garlic clove, peeled, crushed
1 tablespoon tomato purée
1 tablespoon Worcestershire sauce
1 teaspoon English mustard
500ml brown ale
2 teaspoons dried mixed herbs
2 bay leaves
350g pu pastry
1 large egg
1 tablespoon milk
TIP Use lid as a template for pastry. The steak and ale
can be served without pastry topping.
INTERMEDIATE RECIPE
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SAUSAGE & BEAN HOT POT
PREP: 15 MINUTES | COOK: 3 HOURS | MAKES: 6 SERVINGS
DIRECTIONS
1 Add all ingredients to the pot. Stir to combine,
then cover with the lid.
2 Turn dial to BRAISE, set temperature to HI, set
time to 3 hours and press START/STOP to begin
cooking.
3 When cooking is complete press START/STOP to
end cooking. Remove lid. Remove bay leaves and
stir ingredients to combine. Serve immediately.
INGREDIENTS
130g lardon cubes
12 (800g) pork sausages
2 red onions, peeled, diced
2 celery sticks, sliced
2 garlic cloves, peeled, crushed
2 tablespoons sundried tomato purée
1 can (400g) chopped tomatoes
1 can (400g) butter beans, drained and rinsed
200ml red wine
1 tablespoon sweet paprika
1 teaspoon dried oregano
2 tablespoons fresh flat leaf parsley, chopped
2 bay leaves
Salt and pepper, to taste
TIP Add 1 can (340g) of sweetcorn 30 minutes
before end. To make veggie, replace lardon
and sausages with sweet potato and
cauliflower florets cut into 3cm chunks.
BEGINNER RECIPE
BRAISED BEEF IN RED WINE
WITH ROOT VEGETABLES
PREP: 15 MINUTES | COOK: 3 HOURS AND 30 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 Season the beef on all sides with salt and pepper,
then coat with flour. (This helps to thicken the
sauce).
2 Remove the lid from the pot. Turn dial to SEAR/
SAUTÉ, set temperature to HI and press START/
STOP to begin preheating. Allow the unit to
preheat for 5 minutes.
3 Add 1 tablespoon oil and steaks to the pot. Cook
uncovered for 10 minutes, until browned on all
sides. Remove steaks from pot and set aside.
4 Add remaining 1 tablespoon oil and all remaining
ingredients to pot. Season with salt and pepper
as desired. Stir to combine, then cover with
the lid.
5 Turn dial to BRAISE, set temperature to HI,
set time to 3 hours and press START/STOP to
begin cooking.
6 When cooking is complete, press START/STOP
to end cooking. Remove the lid, remove bay
leaf and allow dish to cool slightly for 5 minutes
before serving.
INGREDIENTS
4 x 200g braising steaks
Salt and pepper, to taste
30g plain flour
2 tablespoons olive oil, divided
2 medium white onions, peeled, finely sliced
2 celery sticks, 1cm slices
200g chantenay carrots, peeled, cut in half if large
250g sweet potato, peeled, diced into 4cm chunks
300g parsnips peeled, diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tablespoon tomato purée
1 teaspoon English mustard
250ml beef stock
250ml red wine
2 teaspoons dried thyme
1 bay leaf
TIP If you prefer the sauce to be thicker, mix 1
tablespoon cornflour and a little water to a thin
paste. Stir into hot sauce and wait for it to thicken.
BEGINNER RECIPE
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POT ROAST PORK WITH PEPPERS
PREP: 15 MINUTES | COOK: 5 HOURS AND 30 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 Remove the lid from the pot. Turn dial to SEAR/
SAUTÉ, set temperature to HI and press START/
STOP to begin preheating. Allow the unit to
preheat for 5 minutes.
2 Add oil to the pot. Season pork and place fat side
down in the pot. Cook uncovered until browned
on all sides, about 16 to 20 minutes. Then remove
pork from pot and set aside.
3 Add onions, garlic, tomato purée, stock, herbs
and season with salt and pepper as desired. Stir
to combine and cook until softened, about 5
minutes. Place the pork on top of the vegetables,
then spoon the sauce over top. Cover with the lid
and press START/STOP to stop cooking.
4 Turn dial to SLOW COOK, set temperature to HI,
set time to 5 hours and press START/STOP to
begin cooking.
5 When 45 minutes remain, check pork to see if it’s
fully cooked. If not, turn pork over and resume
cooking.
6 When cooking is complete, press START/STOP
to end cooking. Remove lid, lid and allow pork to
cool for 5 minutes before slicing and serving.
INGREDIENTS
2 tablespoons olive oil
1 rolled and tied pork shoulder (2kg), fat trimmed
Salt and pepper, to taste
2 medium red onions, peeled, finely sliced
1 red chilli, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tablespoon sweet smoked paprika
1 garlic clove, peeled, crushed
2 tablespoons tomato purée
1 can (400g) chopped tomatoes
400ml chicken stock
2 tablespoons fresh sage leaves
1 teaspoon dried fennel seeds
1 bay leaf
TIP If preferred, pork can be shredded. Cook for 30
minutes extra.
BEGINNER RECIPE
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Questions? ninjakitchen.co.uk10
CREAMY CHICKEN CASSEROLE
PREP: 15 MINUTES | COOK: 2 HOURS | MAKES: 4-5 SERVINGS
DIRECTIONS
1 Turn dial to SEAR/SAUTÉ, set temperature to HI
and press START/STOP to begin preheating. Allow
the unit to preheat for 5 minutes.
2 While unit is preheating, season the chicken with
salt and pepper on both sides.
3 When preheating is complete, place the pancetta
and shallots in the pot. Cook uncovered, stirring
occasionally until browned, about 5 minutes.
4 After 5 minutes, use a spoon to remove the
pancetta and shallots from the pot and set aside.
5 Place the chicken in the pot, skin-side down and
cook until browned on all sides, about 10 minutes.
Add mushrooms, garlic, wine, stock, tarragon, salt
and pepper, pancetta and shallots to the pot. Stir to
combine. Stir to combine, then cover with the lid.
6 Turn dial to BRAISE, set temperature to HI, set time
to 1 hour 45 mins and press START/STOP to begin
cooking.
7 In a small bowl, add cornflour and water and mix
until fully combined. When 15 minutes remain,
remove lid and stir cornflour mixture into pot to
thicken casserole. Cover with lid and finish cooking.
8 When cooking is complete, press START/STOP to
end cooking. Remove lid, stir and allow chicken to
cool for 5 minutes. Add crème fraîche and parsley
to pot as stir to combine. Serve hot.
INGREDIENTS
8 x 150g bone-in, skin-on chicken thighs
Salt and pepper, to taste
130g smoked pancetta cubes
150g shallots, peeled, cut in half (if large)
125g chestnut mushrooms, cleaned, halved
2 garlic cloves, peeled, crushed
200ml white wine
200ml chicken stock
1 teaspoon dried tarragon
2 teaspoons cornflour
1-2 tablespoons cold water
3-4 tablespoons crème fraîche
2 tablespoons fresh flat leaf parsley, chopped
BEGINNER RECIPE
TIP In a hurry? Skip sautéing and browning in steps
3-5 and add all ingredients to the pot. Longer
cook time may be required for BRAISE. Eating
at dierent times? Use KEEP WARM to keep
casserole hot at the right temperature.
13
Questions? ninjakitchen.co.uk12
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BUTTERNUT SQUASH RISOTTO
PREP: 10 MINUTES | COOK: 40 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 Turn dial to SEAR/SAUTÉ set temperature to
HI and press START/STOP to begin preheating.
Allow the unit to preheat for 5 minutes.
2 When preheating is complete, add the oil
and onion to the pot and cook uncovered, stirring
occasionally, about 5 minutes.
3 Add the stock, rice, squash and sage to the pot.
Stir the ingredients until well combined, then
cover with the lid.
4 Cook the rice mixture for 35 minutes, stirring
occasionally.
5 When cooking is complete, press START/STOP
to end cooking. Remove the lid, then add the
Parmesan cheese and mix to combine. Allow the
risotto to sit, uncovered, for 5 minutes. Serve hot.
INGREDIENTS
1 tablespoon olive oil
1 small onion, peeled, chopped
2L vegetable stock
200g arborio rice
225g frozen butternut squash chunks
1
/4 teaspoon dried sage leaves
100g Parmesan cheese or vegetarian equivalent
TIP Meat lovers: use chicken stock instead of
vegetable stock and sauté 200g chopped bacon
before cooking onion in step 2.
BEGINNER RECIPE
THREE BEAN CHILLI
PREP: 15 MINUTES | COOK: 6 HOURS | MAKES: 12 SERVINGS
DIRECTIONS
1 Place all ingredients in the pot. Stir to combine,
then cover with the lid.
2 Select SLOW COOK, set temperature to HI, set
time to 6 hours and press START/STOP to begin
cooking.
3 When cooking is complete, press START/STOP to
end cooking. Remove the lid and stir to combine
ingredients. Serve chilli immediately with desired
toppings.
INGREDIENTS
1 onion, peeled, diced
2 carrots, peeled, chopped
3 celery stalks, chopped
3 cloves garlic, peeled, chopped
1 can (400g) chickpeas, drained and rinsed
1 can (400g) black beans, drained and rinsed
1 can (400g) kidney beans, drained and rinsed
1 packet (25g) taco seasoning
2 tablespoons adobo chilli paste
800g tomato passata
2 cans (800g) chopped tomatoes
1L water
Salt and pepper, to taste
TOPPINGS (OPTIONAL)
Sour cream
Grated Cheddar cheese
Fresh chopped coriander
TIP Swap out any of the canned beans in step 1 for
other varieties, like cannellini, butter or pinto.
TIP Use KEEP WARM to keep chilli hot at the right
temperature.
BEGINNER RECIPE
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Questions? ninjakitchen.co.uk14
ROSEMARY & SEA SALT FOCACCIA
PREP: 10 MINUTES | PROVE: 1 HOUR | COOK: 18 MINUTES | MAKES: 4–6 SERVINGS
DIRECTIONS
1 Roll the bread dough into a ball, then flatten the
ball into a 10cm disc. Lightly spray the top of the
dough and the inside of the pot with cooking
spray or oil.
2 Place the dough in the pot, then cover with
the lid.
3 Turn dial to PROVE, set time to 60 minutes and
set temperature to 35°C. Press START/STOP to
begin proving.
4 While the dough is proving, preheat oven to
210°C/fan 190°C.
5 When proving is complete, remove the lid. Use
fingers to spread dough evenly across surface
area of pot. Gently press fingers into dough
multiple times to create dimples in the dough.
6 Sprinkle the oil, rosemary, salt and pepper evenly
over the dough.
7 Place the entire pot (without the lid) in the
oven and bake for 18 minutes, until focaccia is
lightly golden.
8 When cooking is complete, remove the pot
from the oven and place on a heat resistant
surface. Serve hot or cooled to room temperature
with additional olive oil and balsamic vinegar
as desired.
INGREDIENTS
450g prepared bread dough
Cooking spray or oil
2 tablespoons extra virgin olive oil,
plus more for serving
2 sprigs fresh rosemary, chopped
Salt and pepper, to taste
Balsamic vinegar, to serve
TIP For more variety, top the focaccia dough in step 6
with sliced onions, chopped sun-dried tomatoes,
and/or green olives.
INTERMEDIATE RECIPE
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CARROT & CORIANDER SOUP
PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVING
DIRECTIONS
1 Remove the lid from the pot. Turn dial to SEAR/
SAUTÉ, set temperature to HI and press START/
STOP to begin preheating. Allow the unit to
preheat for 5 minutes.
2 Add the oil and onion to the pot. Cook covered
for 5 minutes, stirring occasionally.
3 Remove lid. Add half of the fresh coriander and
all remaining ingredients except crème fraîche to
the pot. Stir to combine, then cover with the lid.
Cook until the carrots and potatoes are tender,
about 10 to 15 minutes.
4 When cooking is complete, press START/STOP to
end cooking. Remove lid and allow soup to cool
slightly. Transfer cooled soup to a blender and
purée until smooth. Add puréed soup back to pot.
Select Select KEEP WARM until ready to serve.
5 Stir in remaining coriander, reserving a few leaves
for garnish. Serve in soup bowls garnished with
crème fraîche and coriander.
INGREDIENTS
2 tablespoons olive oil
1 large onion, peeled, finely sliced
15g bunch fresh coriander, chopped, divided
2 teaspoons ground coriander
1 teaspoon ground cumin
1 garlic clove peeled, crushed
250g potato peeled, diced
750g carrots, peeled, sliced
1.4L vegetable stock
Salt and pepper, to taste
6 tablespoons crème fraîche
BEGINNER RECIPE
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VEGETABLE
SIZE/PREPARATION
WATER SEASONING IDEAS STEAMING TIME
Artichokes Whole 1L Olive oil, lemon zest 25–40 minutes
Asparagus Whole spears 250ml Olive oil 7–13 minutes
Green beans Whole 250ml Garlic, minced 6–10 minutes
Beetroot Whole, unpeeled 1L Garlic, minced 35–50 minutes
Broccoli Long stem, trimmed 250ml Olive oil 1–5 minutes
Broccoli Florets 250ml Olive oil 5–7 minutes
Brussels sprouts Whole, trimmed 250ml Thyme 8–15 minutes
Butternut squash Peeled, 1.5cm cubes 250ml Honey 7–10 minutes
Cabbage Cut in 3cm wedges 250ml Lemon juice 6–10 minutes
Carrots 0.5cm slices 250ml Honey 7–10 minutes
Chantenay carrots Whole 250ml Honey and orange 7–10 minutes
Cauliflower Florets 250ml Cumin 5–10 minutes
Corn on the cob Whole, husks removed 500ml Garlic butter 15–20 minutes
Courgette 2.5cm slices 250ml Olive oil and italian seasoning 5–8 minutes
Kale Trimmed 250ml Olive oil and garlic 5–8 minutes
Okra Whole, trimmed 250ml Sea salt 6–8 minutes
Parsnips Peeled, 1.5cm slices 250ml Italian seasoning 7–10 minutes
Green peas Fresh or frozen shelled 250ml Mint and lemon juice 2–4 minutes
Sugar snap peas Whole pods, trimmed 250ml Mint and lemon juice 5–6 minutes
Potatoes 1.5cm slices 250ml Parsley or dill 8–12 minutes
New potatoes Whole 1L Parsley or mint 15–20 minutes
Sweet potatoes 1.5cm chunks 250ml Olive oil and garlic 8–12 minutes
Shallots Whole 250ml Lemon juice 8–12 minutes
Spinach Whole leaves 250ml Olive oil and garlic 3–5 minutes
Swiss Chard Coarsely chopped 250ml Olive oil and garlic 3–5 minutes
Turnips 1.5cm slices 250ml Italian seasoning 8–12 minutes
STEAM CHART USING THE STEAM RACK
Small vegetables can be placed on a sheet of baking parchment to prevent them falling through rack.
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CHOCOLATE SPONGE PUDDING
PREP: 15 MINUTES | COOK: 20 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 Grease inside of pot with butter.
2 In a large bowl, add butter, 225g brown sugar,
eggs, vanilla extract and milk. Sift in flour, 40g
cocoa and baking powder together.
3 Beat all ingredients together for 2 to 3 minutes by
hand or 1 to 2 minutes if using a hand mixer on a
medium speed.
4 Spoon mixture into pot and level mixture flat with
a spatula.
5 In a small bowl, sift 35g cocoa powder, add
75g sugar and boiling water. Stir to mix. Spoon
chocolate mixture over the top of the pudding
mixture. Cover with lid.
6 Turn dial to BAKE, set temperature to 180°C, set
time to 20 minutes and press START/STOP to
begin cooking.
7 Cooking is complete when a cocktail stick
inserted in middle comes out clean, press START/
STOP to end cooking. Remove lid. Dust sponge
pudding with extra cocoa powder and serve hot
with whipped cream or ice cream.
INGREDIENTS
225g butter, softened, plus extra for greasing
300g soft light brown sugar, divided
4 large eggs
1 teaspoon vanilla extract
75ml milk
175g self-raising flour
75g cocoa powder, divided, plus extra for dusting
2 teaspoon baking powder
250ml boiling water
Whipped cream or ice cream, to serve
BEGINNER RECIPE
MC1001UK_IG_QSG_MP_220804_Mv1
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