First of all, Congratulations! You have made a terrific choice in purchasing a Ninja Foodi! If you are still on the fence, this article is for you, too!
First of all, Congratulations! You have made a terrific choice in purchasing a Ninja Foodi! If you are still on the fence, this article is for you, too!
In this article we are going to go over the various models, discuss getting started with your Ninja Foodi, do a brief overview of the cooking functions and provide a few tips. So, let’s get started on how to use the Ninja Foodi!
This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. Thank you for your support!
If you are new to pressure cooking, I recommend reading this article before you get started: Pressure Cooking 101
What are the differences in the models of the Ninja Foodi?
This question comes up all the time and I’ll do my best to go over each model and their differences based on what I have found after hours upon hours of research. Different models are available from different stores, so I will include where you can find the various models. Many times a model is made for a certain store(s), like the OP305 is exclusive to Sam’s Club & BJ’s and is exactly like model OP302, which you can buy direct from SharkNinja. The prices vary so much from store to store and even day to day with the high demand, I won’t be listing prices except for the ones you order directly from SharkNinja.
Ninja Foodi model number OP300– This is a 6.5 quart model WITHOUT the dehydration function. You can find this model at Walmart.
- 1400-watt unit
- Pressure lid
- Crisping lid
- 6.5-quart ceramic-coated pot
- Stainless steel reversible rack
- 4-quart ceramic-coated Cook & Crisp™ Basket
- 15-recipe inspiration guide
Ninja Foodi model number OP301– This is a 6.5 quart model WITHOUT the dehydration function. You can find this model at Best Buy, Target, Macy’s, and Amazon.com.
- 1400-watt unit
- Pressure lid
- Crisping lid
- 6.5-quart ceramic-coated pot
- Stainless steel reversible rack
- 4-quart ceramic-coated Cook & Crisp™ Basket
- 45+ recipe book
Ninja Foodi model number OP301C- This is a 6.5 quart model WITH the dehydration function. This looks to be the model that is selling in Canada. You can find it at Canadian Tire. It was out of stock as of the date of this post.
- 1400-watt unit
- Pressure lid
- Crisping lid
- 6.5-quart ceramic-coated pot
- Stainless steel reversible steam/broil rack
- 4-quart ceramic-coated Cook & Crisp™ Basket
- Cook & Crisp™ Layered Insert
- 20-recipe inspiration guide
Ninja Foodi model number OP302– This is the 6.5 quart model WITH the dehydration function. You can find this model on SharkNinja’s website for $199.80, as well as at Bed Bath & Beyond and Kohls.
- 1400-watt unit
- Pressure lid
- Crisping lid
- 6.5-quart ceramic-coated pot
- Stainless steel reversible steam/broil rack
- 4-quart ceramic-coated Cook & Crisp™ Basket
- 45+ Recipe Book
Ninja Foodi model number OP305– This is the 6.5 quart model WITH the dehydration function. You can find this model at Sam’s Club and BJ’s. I have also heard that this model comes with an extra rack, but I do not know if that is always the case.
- 1400-watt unit
- Pressure lid
- Crisping lid
- 6.5-quart ceramic-coated pot
- Stainless steel reversible steam/broil rack
- 4-quart ceramic-coated Cook & Crisp™ Basket
- Cook & Crisp™ Layered Insert
- 45+ recipe book
Ninja Foodi model number OP401– This is the 8 quart model WITH the dehydration function. The only difference between model 302 and 401 is quart size and a higher wattage. This model is available from several retailers, including Amazon & SharkNinja.
- 1700-watt unit
- Pressure lid
- Crisping lid
- XL 8-quart ceramic-coated pot
- Stainless steel reversible rack
- XL 5-quart ceramic-coated Cook & Crisp™ Basket
- Cook & Crisp™ Layered Insert
- 45+ recipe book
Ninja Foodi model number FD402– This is the newest 8 quart model WITH the dehydration function and a yogurt function. It has a sleeker design and a knob that selects various functions instead of buttons. This model is available from several retailers, including Amazon & SharkNinja.
- 1760-watt unit
- Pressure lid
- Crisping lid
- XL 8-quart ceramic-coated pot
- Stainless steel deluxe reversible rack with two layers
- XL 5-quart ceramic-coated Cook & Crisp™ Basket
- 50 recipe book
What is a Ninja Foodi and What does it do?
If you aren’t sure exactly what a Ninja Foodi is or are unsure about all of its features, here is a brief description of what it does.
A Ninja Foodi with TenderCrisp technology is an electric kitchen appliance that functions as a multi-use cooker. Its two main features are pressure cooker and air fryer, but it also does so much more. Here are the features:
The following features are used with the pressure cooking lid on.
Pressure Cooker: The pressure cooking function can be set to Hi or Low and you can customize the time that you want the food to cook up to 4 hours. When using the pressure cooking function, you will turn the black valve on the top of the Foodi to seal. I have a great article that goes over the principles of pressure cooking and I encourage you to read it before getting started: Pressure Cooking 101
Steam: There is no temperature adjustment when using the steam setting. You can adjust the time up to 30 minutes. When using this feature it is important to make sure the black valve on the top is set to vent and not to seal.
Slow Cook: This function works like a slow cooker would and can be set to Hi or Low. You can customize the time up to 12 hours. When using this feature, you will want the black valve on the top set to vent and not to seal.
The following feature is used without a lid on the Ninja Foodi
Sear/Sauté: This feature has multiple temperature settings; Hi, Med-Hi, Med, Med-Low, and low. You do not have the ability to set the time for this feature. It will stay on until you turn it off.
***UPDATE*** You can use the pressure lid with the saute function although I recommend using the sear/saute without a lid so you can keep an eye on your food easily.
The following features are used with the crisping lid on.
Air Crisp with TenderCrisp Technology: The Air Crisp function has temperature settings from 300º F to 400° F and you can customize the time up to 1 hour.
Bake Roast: The bake/roast feature has temperature settings from 250° F up to 400º F and you can customize the time up to 4 hours.
Broil: The Broil Function does not have a temperature adjustment, it is either on or off. You can adjust the time up to 30 minutes.
The following feature is only on certain models and is used with the crisping lid on.
Dehydration: The dehydration function allows you to adjust the temperature from 105° F to 195º F. You can adjust the time from 15 minutes up to 12 hours.
What Comes with the Ninja Foodi?
Your Ninja Foodi will arrive in a large box; which is fairly heavy, so be careful lifting it. There is a second box and inside that box is the actual Ninja Foodi. Everything is packaged very well for shipping.
Ninja Foodi Cookbook: There is a cookbook with over 45 recipes to get you started. Also included in the back are charts that give you guidelines for cooking with different settings and timing for various foods.
I have heard from numerous people that the recipes in the book tend to be salty, so use your judgement with the seasoning recommendations. I have only tried the Macaroni and Cheese recipe and I have to say it was horrible. I even cut way back on the salt and it still was inedible. If you make it, leave out the baking soda as I think that was the culprit. They added baking soda to preserve the texture of the noodles, but it really gave the whole dish a weird taste.
If you have tried any of them, please leave us comment with your thoughts on the recipe in the comment section at the bottom of this post. That way everyone can share and learn from each other.
Get to know your Foodi guide: This is a quick start guide that briefly explains what’s in the box and why there are two lids, outlines the pressure test and functions and includes a cooking cheat sheet. There is also a recipe for a whole roasted chicken that looks terrific.
Owners Guide: This is a comprehensive guide to using your Foodi and includes an overview of the various functions of the Ninja Foodi, goes over care and maintenance of the Foodi, and includes a troubleshooting guide. I do recommend reading the owners guide when you first get started with the Ninja Foodi.
Pressure Cooker Lid: This is a separate lid that you will put on when using various functions on the Ninja Foodi. On the underside of this lid is a valve cap, this cap can and should be removed for cleaning after every use. The black valve on top of the Ninja Foodi can be removed according to the owners guide for cleaning and inspecting for clogs. When my Foodi was delivered, the black valve cap was off. I was able to pop it back on very easily and have not had any issues. The valve is supposed to be loose and float when on seal, this is a safety precaution so excess steam/pressure can be released during pressure cooking. When you turn the valve to vent, it raises up a bit and sits on a little ledge. You will fel it click into place.
If your black cap comes off, just pop it back on. There is also a red button on the top of the pressure lid. This button stays depressed until the Ninja Foodi comes up to pressure, and then it pops up. You cannot open the lid when the red button is up. This is a safety feature to prevent opening the pot while it is under pressure which could result in burns.
Air Crisp Lid: The air crisp lid stays attached to the Ninja Foodi and you put it down over the pot during certain cooking functions. It has a fan and a heating element. The fan circulates the hot air like a convection oven. You can open the lid at any time during the cooking process to check on your food.
How to use the Ninja Foodi: Getting Started
What do all these abbreviations mean when cooking in the Ninja Foodi?
The pressure cooking world has its own language and the Ninja Foodi world is adding to it! It can get pretty confusing when reading Facebook posts like: “I made frozen chicken with BBQ Sauce and here is how I did it. PIP method, PC for 10, NR x 10, followed by IR, brush with BBQ, then AF @390° for 5.”
Say what? At least that was my reaction when I first started pressure cooking. Turns out this new language is pretty easy to understand when you know what the abbreviations stand for. Here is a chart for you to refer to if needed.
Did I leave something out? Please let me know in the comments and I will be sure to add it.
A quick tip: If a recipe doesn’t specify HIGH or LOW pressure cooking, assume they are referring to High.
Getting Started with the Ninja Foodi
Before first use:
After you have unpacked the Ninja Foodi, you will want to thoroughly wash the washable parts. I recommend using the dishwasher to wash the silicone ring (on the top rack), the basket, rack, and the inner pot. Never put the pressure cooker lid or the Ninja Foodi base in the dishwasher. I have read where a lot of people will wash their pressure cooker lid in the dishwasher, but I do not recommend it.
There is also a silver anti-clog cap on the inside of the pressure cooker lid that can (and should) be removed and cleaned before the
first use and after every use. I recommend washing this by hand, a toothbrush works great. The anti-clog cap protects the inner pressure valve from getting clogged. If the inner valve is clogged, you may see food spattering out of the release valve when you release the pressure. I have never noticed any food or debris on my anti clog cap, but it is still a good idea to clean it.
There is also a condensation tray that needs to be put in place before first use. This does not affect the way the Ninja Foodi operates, but collects any condensation that may develop during pressure or steam cooking. Be sure to remove it and clean it after every use. It is easy to forget this step, but I have heard some stories about mold building up when the water isn’t emptied out. You only need to worry about this when cooking with the pressure lid on. Condensation will not form when the tender crisp lid is in use.
Pressure Test:
When you first get your Ninja Foodi, you will want to familiarize yourself with it and make sure it is working as intended. The easiest way to do this is by conducting a Pressure Test. The pressure test is very simple.
You will add 3 cups of water to the inner pot, secure the pressure lid, turn the black valve to seal. Select the Pressure button, select high with the arrows to the left and select 3 minutes with the arrows to the right. Hit start. You will see a rotating square of lights letting you know that the Ninja Foodi is heating up. This can take 8-10 minutes. The Ninja Foodi has to heat the water to create the steam needed to come under pressure.
During this time, you may see steam escaping from the black valve and/or the red button on the top of the lid. This is normal. If you see steam coming out around the whole lid, this is not normal. Stop the Ninja Foodi.
Turn the black valve to vent and allow the steam to escape. Remove the lid and allow it to cool. The most common reason that this happens is the seal is not correctly placed. Make sure the silicone seal is seated in the grooves of the pressure cooker lid.
If that does not correct the problem and steam is still leaking out around the pressure lid, contact NinjaKitchen.
Here is a video on how to do the Pressure Test
How to use the Ninja Foodi and its various functions
Pressure Cooker Function:
Essentially, the pressure cooker is a pot with a sealing lid that has a valve (the black valve that turns from seal to vent) to release pressure and a vent/button (the red button)to regulate pressure. For the purpose of this article we will be referring to an electric pressure cooker like the Ninja Foodi.
The pressure cooking feature is a great way to speed up the cooking process. 
Foods, as a general rule, are done in 1/3 of the the time it would take on the stove or in the oven. For example, a whole chicken takes around 20 minutes per pound in the oven to roast. Under pressure, it should take around 5 minutes per pound. In this recipe for Instant Pot Whole Chicken, I went with 4 minutes per pound, plus 2 extra minutes. It turned out perfectly, and I honestly don’t think I needed the extra 2 minutes.
How do I choose the right time for Pressure Cooking?
There are many variables to consider when choosing the time for pressure cooking and here are a few to keep in mind.
Temperature: The temperature of the food will make a difference when deciding on a time to set for pressure cooking. The colder the food, the longer the cook time. Frozen foods will take longer than those at room temp. For example, frozen chicken breasts will take around 10 minutes of high pressure, while thawed chicken will only take around 5 minutes.
PIP or Pot in Pot cooking: This is where you are cooking food in its own pot or container inside the pressure cooker pot. Personally, I love this style of cooking when making several components of a meal at once. For example, white rice cooked right in the inner pot will take less time than if you put it in its own container. I don’t mind the few extra minutes, because I have had much better results using PIP cooking with rice than putting it directly in the inner pot of the Ninja Foodi. I like to use these aluminum cake pans by Fat Daddio. They conduct heat very well, so the increase in time is not nearly as much as if you are using a pressure safe ceramic container. I will be delving into PIP cooking more in a future article and welcome any questions you may have.
Type of Food: By far, this is the most important consideration when choosing your pressure cooking time. Keep in mind the density and size of the food, denser and larger sizes of foods will take longer. For example, a whole potato can take 10-15 minutes of pressure cooking time verses small diced potatoes that take 1-2 minutes or a whole 3 lb beef roast will take longer than a 3 lb. beef roast cut into chunks.
How much liquid should I use when pressure cooking?
This is a wildly-debated topic and I am only sharing my opinion based on numerous trials and (thankfully few) errors when cooking under pressure. The quick answer is, it depends. I know, that’s not what you want to hear.
Unfortunately, there is not an exact amount of liquid as long as your pot is able to come up to pressure. Certain types of liquids are not suitable for creating steam needed for pressure cooking and might cause a burn notice; such as, milk, cream-based soups, and tomato sauce. You can use these liquids, but you will also need to add a thinner liquid so your pot will come up to pressure. It is the thin liquid that produces the steam required to cook under pressure.
When deciding on the amount of liquid, keep in mind what you want your end result to be. For example, when making white rice I always use a 1:1 ratio of liquid to rice, if that is the only thing in the pot. When I made this yummy Jambalya Soup, I used 64 ounces of liquid (plus some from other sources). I don’t want any extra liquid when making rice, but I want my soup to be soup.
Also keep in mind what liquid will be released or absorbed from the food you are cooking. For example, a beef chuck roast will produce quite a bit of liquid on it’s own during the pressure cooking process. So, for a flavorful gravy, I might only add 1-2 cups of liquid with the understanding that I will end up with around 3-4 cups. Could I add 3 or 4 cups to begin with? Sure, but I would end up with a diluted tasting liquid not suitable for gravy.
Pressure cooking imparts a lot of flavor in a short amount of time, so you can achieve that cooked-all-day taste in a fraction of the time.
Quick Tip: Use broths instead of water to really enhance the flavor of your dishes. I did this with my spaghetti recipe and it tasted like I cooked the sauce all day!
I highly recommend reading this article: Pressure Cooking 101 where I go into much more detail and even review the thought process that goes into converting your recipes to the Ninja Foodi pressure cooker.
Steam Function:
I love all the functions of the Ninja Foodi and find uses for all of them, but the steam function is my go-to when reheating leftovers that aren’t air fried. I simply put what I want to re-heat into aluminum cake pans cover with foil and put on the rack (high or low position) with 2 cups of water in the bottom. I set the steam function for 5-10 minutes depending on the density of the food I’m reheating and Voila! Perfectly heated food that retains its moisture without over cooking.
The steam function is different than the pressure cooking function as it allows steam to escape while cooking foods. This is a great option for veggies, delicate fish, and rice. You can also remove the lid during the steaming process to check on foods, but be careful and open it away from you because there is a lot of steam built up and it’s hot.
I recently made a slow cooker (in the Ninja Foodi) pork curry and decided to re-heat it at the same time I was making fresh rice. I used this bamboo steamer with the 6″ Fat Daddio cake pans and it worked perfectly.
The steam function is also great when you want to quick cook foods and also want to reduce the liquid some, like I did in this video for Sloppy Joes in the Ninja Foodi.
I will go into more detail regarding the uses of the steam function in a future article and I welcome you to comment on this post with your questions and I will try to answer them.
Slow Cook Function:
As if there weren’t enough uses for the Ninja Foodi, it even has a slow cook function. You can set the temp to high or low and remember to turn the black valve to vent when slow cooking. We want to release the built-up steam. While most of us like the speed of pressure cooking, the slow cook function sure has its uses.
The other day I was trying to decide what to make for dinner and realized that all of my meats were frozen. Sure, I could have pressure cooked frozen meat, but it was early in the day and I decided to try out a pork tenderloin in the slow cooker. I dumped in the ingredients, set it on high and my curry pork and veggies ( I added them in the last hour) were done in time for dinner. It was a hands-off kind of dinner and very yummy.
I have heard some people say that the slow cook function on the Ninja Foodi does not live up to expectations based on stand-alone slow cookers. What I found is that it takes a lot longer for the Ninja Foodi to heat up using the slow cook function, but it certainly did the job. I have only tried it on high so far and it really cooked the pork tenderloin perfectly.
I’ll update this post as I find more uses for the Slow Cook Function on the Ninja Foodi.
Sear/Saute Function:
I love this feature of the Ninja Foodi and use it all the time. Now, you will not get that great sear on meats like you do in a stainless steel pot, but I find the sear is sufficient for what I am using it for. I have heard that NinjaKitchen is going to offer a stainless steel pot soon and that’s super exciting!
You can use this setting on several different temperatures, although I tend to use the high setting the most. It is great for sauteing vegetables before adding in broth and other ingredients to make soups or stews. Heating the milk to make Homemade Yogurt in the Ninja Foodi. I even used it to make the base for ice cream the other night.
Air Crisp Function:
Absolutely one of the biggest selling points of the Ninja Foodi is the Air Crisp Function! It works great. I have not had an air fryer before the Ninja Foodi, so I cannot compare a stand-alone air fryer to the Foodi, but I love this feature. One of the best things about the Ninja Foodi is that you can pressure cook and then use the air crisp function to brown the meat or crisp the top.
To be completely honest, I had my doubts about air frying. That’s why I never bought one, but I am sure glad to have one now. 
My first test using the air crisp mode on the Ninja Foodi was making these Asian Sticky Wings. Oh, man! They were so crispy and delicious, I was completely sold on the Ninja Foodi from that point on.
Should I use the Basket or Rack when air frying?
A question I get a lot is when to use the basket verses the rack. I will go into much more depth on this in a future article, but I do want to touch on the subject real quick.
The basket that comes with the foodi is meant to be used with the air fryer, bake or steam function. Always use it with the diverter (those removable legs) so that air can circulate under the basket and help cook and brown the bottom of the food.
By the shear design of the basket, it sits lower in the inner pot so the food is further away from the heat source. I have found that it takes longer to air fry using the basket than the rack; however, there are times when that is a good thing. For example; if you are air frying a breaded piece of uncooked chicken breast, having it in the basket will allow the time needed for the chicken to cook before the outside gets too done.
Update: I used the basket to air crisp some cauliflower bites last night and the bottom actually did brown up nicely. In fact, it was more brown than the top. I’m sure this is because of the dark coated surface of the basket retaining the heat. It was more of a pain to clean though and I still think the rack does a better job at evenly air crisping.
I use the rack more often when air frying because it allows more surface area of the food to be exposed to the air crisping and it cooks more evenly in my opinion. The downside of the rack, is you can only fit so much on it. If you have the double rack, keep in mind that foods on the bottom won’t get done as quickly, so you might need to rotate them. I always flip my food when air crisping to get both sides nice and crispy.
Quick tip: If you have a food that you want to AC in the basket, but are worried it will stick. Cut a round shape of parchment the size of the basket and poke several holes in it to allow air flow. Then place the round in the bottom of the basket and place food on top. It makes clean up a breeze too.
Bake/Roast Function:
The bake/roast function on the Ninja Foodi works just like a small convection oven. I did several tests with this function because people were saying that they were burning their food when using the bake/roast function. What I found is that the temperatures are accurate. When you set it to 350° F, it heats up to 350° F. So why does it cook food faster? Because of the fan that circulates the hot air.
When cooking in a convection oven, food gets done quicker. Sometimes this is great and sometimes, like with breads and denser foods, it can leave you with food that is too brown on the outside and not cooked in the middle. To adjust for this, I suggest decreasing the temperature by 50° F. For example: if your cornbread recipe states to bake at 425° F, set the bake/roast function to 375° F and cook for the stated time. Remember, you can always lift the lid to check the progress. Just don’t do it too much, because you let out the heat each time you open the lid.
Broil Function:
I’ve had a few people ask me if there is a difference between the bake/roast function and the broil function. There is! It gets hotter than the bake/roast function by 25° F. While you cannot set a temperature for the broil function, it will get up to around 425º F after 15 minutes.
I will definitely be diving deeper into the uses for this function in the near future. I haven’t had enough time to do the testing on this yet.
Dehydration Function:
I have fallen in love with this function for sure! The funniest thing is, I haven’t even used it yet for dehydrating. The dehydration 
function allows you to set the Ninja Foodi for super low temperatures that are great for proofing bread in half the time it takes on the counter.
I will be releasing a video on how to make bread in the Ninja Foodi soon, so be sure to subscribe to our YouTube Channel and click the notification bell so you are notified when we release a new video.
The other great news is you can make homemade yogurt using the dehydration function and it turns out wonderful!
If you have not purchased a Ninja Foodi yet, I highly recommend getting one with the dehydration function. I have a feeling there are going to be many more uses for this function than just dehydrating.
How can I convert Instant Pot recipes for the Ninja Foodi?
This is a question I see asked a lot, so I wanted to take a few minutes to address it. There aren’t that many Ninja Foodi specific recipes out there because the appliance is so new. It takes time to develop, test, and write a recipe that can be duplicated by any level of cook. I know I’m working non-stop on new recipes and I’d bet other food bloggers are, too.
Pretty soon, the Ninja Foodi will have tons of recipes to follow… until then, you can convert other recipes to the Ninja Foodi. If you ever need help, send me an email or post in one of our Ninja Foodi groups and I’m happy to help if I can. Our two Facebook groups are: Ninja Foodi 101 and Ninja Foodi Fresh & Healthy Meals.
Most Instant Pot recipes are written using the HIGH or LOW pressure settings and can be easily converted to the Ninja Foodi’s pressure cooking function by following the same instructions. If a recipe does not state High or Low setting for pressure cooking, assume it is high.
While there is a difference in wattage between various models of pressure cookers and the Ninja Foodi, the wattage is only going to affect the time it takes to come up to pressure. Once any pressure cooker comes up to pressure it will reach a certain pressure per square inch and maintain the same temperature inside the pot.
Keep in mind though, that it has been said all around the pressure cooking world that each pot seems to cook a bit differently. There are many variables; altitude, temperature of ingredients, size of food, etc., that can affect pressure cooking.
Each person has certain likes and dislikes, as well. So, for one person, pasta cooked for 10 minutes is perfect and for another it would be mushy. If you know you like your veggies crisp or your pasta al dente, always decrease the cook time by a few minutes. You can always add time, but you can’t un-cook food.
Now let’s talk about those Instant Pot presets
I’ll bet you have read a recipe or two that says push the meat button to cook. Hello… I don’t have a meat button!
You don’t need one, trust me. Truth is, I have an Instant Pot with all the bells and whistles and those presets. I never use them unless I’m making yogurt.
All those buttons are, are preset times and temps and they aren’t that accurate either. For example, the meat/stew button on the Instant Pot 8 quart Ultra sets the pressure cooker to cook on high for 35 minutes. Try cooking a chicken breast for 35 minutes on high pressure, I’ll bet you won’t be happy with the results.
Just in case you want to use the presets as a guideline for your Ninja Foodi recipes, here is a chart of temp & cooking times.
I hope you are feeling a bit more confident on how to use the Ninja Foodi! I have so much more I want to share with you, I just couldn’t do it all in one post. Check out the next in this series: Pressure Cooking 101
Be sure to subscribe to The Salted Pepper for email updates.
Here are a few of my favorite Ninja Foodi Recipes!
Ks1986
Just an FYI. I bought the OP301 from Target yesterday and it now instead of just saying “Slow Cook” says “Slow Cook/Yogurt” and you can press it twice to use the Yogurt function. It still doesn’t have a Dehydrate feature.
Louise
I heard they were going to update all of the models with the yogurt feature. I’m kind of surprised it doesn’t have a dehydration feature though.
Ks1986
What’s weird though is the box does not reflect the change in terms of the model number on it or the pictures… Even the manual does not mention the Yogurt feature. However they included an insert with instructions on one side and a vanilla yogurt recipe on the other. I actually tried it out and it worked pretty well! The model number on the unit itself is OP301 LP3 and it’s 1460W as opposed to 1400W
Crystal
So my husband surprised me with the 5qt version sold on Amazon. Yay!!! I’m wondering if it is too small and if we might be best trading it for the 6.5 though. It is only us and our 3 year old but I wasn’t sure how much difference it really made in the amount of stuff we could cook easily? Sorry if this is a silly question!
Louise
I will be doing a video soon on the 5qt and showing ways to best utilize the space. The biggest hurdle is going to be with layered cooking. There is not enough room to get three layers in there, so that will be limiting. I think it all depends on the space you have and the kind of cooking you want to do. Personally, I would upgrade to the 6.5qt for the ability to do more layered cooking, but that is my cooking style.
Bertrand
So far, happy with my 8 qt. Ribs were fast, but not as good (tender) as slow roast so today I am slow cooking, on rack, all day on LO setting. I have not been able to find out what temperature that is, or for the HI setting. I will temp probe in a couple hours, then air crisp as needed to finish. They are country ribs and were $1 per pound, could not pass up, but if ruined, then no big loss either. I figure they would not dry out this way.. we will see. I suppose crock pots don’t have numbers either, but I wanted to know.
Louise
You are in luck, because I wanted to know too! I did an experiment with my old slow cooker and the Ninja Foodi and recorded the water temps along the way. The results are in this post: https://thesaltedpepper.com/overnight-breakfast-casserole/
Debra Stansfield
i am very new to the pressure cooking experience and I have what will probably seem like some stupid questions to ask, but here goes:
1) If I want to use JUST the broil function, do I need to put liquid into the pot? broiling is a dry heat method so I am unsure. I tried to use it without water yesterday and I received a WATR message!
2) Same question for the air crisp, bake, roast, sear and dehydrate settings
I have the 305 CCO model WITH dehydrator function, purchased at Costco in Canada
Louise
You do not need water to use any of the TenderCrisp lid functions. The only time you would get the water notice is with pressure cooking or steam, so I’m not sure why you would see that when broiling, you shouldn’t.
Sharon
I have the Ninja Foodi 8 qt with Tendercrisp. I want to make a lot of chicken thighs at a time. Can I put the thighs on both the top rack and the bottom rack at the same time?
Louise
Yes, you can, but I would move them around midway through cooking.
Sandra
I just purchased the Ninja Foodi Compact OP101C. It has a 4quart cooking pot and was wondering how to adjust recipes for a 4 quart pot. Wiil you be developing recipes for the Foodi Compact as well?
Louise
I’m not sure if I will do 5qt specific recipes, but I did just order one so I hope to be able to help with cutting recipes down and configuring the pot for layered cooking.
Angie Tubbs
You mention a condensation tray but I didn’t find one in my box. FD401 model. Where would I install it if I had one?
Louise
On the back of the Ninja Foodi right below the exhaust vent is an area where it goes. It should have been in the box or perhaps it is already in place. Make sure to clean it regularly.
Whitney
Hi I bought the foodie recently, I am having trouble with undercooked food after following the directions. Is there something I am doing wrong? Ei I made the recommended Beginners meal in the cook book, the rice (basmati) and chicken was undercooked. Pulled beef (Thawed) Put in for 70 mins high pressure, natural release for 15 uncooked in the center. Help me I want to love it!!! 🙁
Louise
My suggestion is to follow my recipes that are triple tested and until you are more familiar with the Foodi, don’t make any changes. Or, if you have to make a change, send me an email so I can help you. The size of the chicken will make a difference, I think their recipe calls for a 6 ounce chicken breast, but most chicken breasts we get at the store are larger than that. Cutting in half through the middle would help. As far as the pulled beef goes, it depends on what cut they called for and the size. If you used a different cut or a different size, the cooking times would be different. Some cuts of beef tenderize and will fall apart easily for pulled beef and some don’t. I hope that helps some!
Paula
Thanks for the great information. Got my Ninja Foodi Deluxe for Christmas. Read your info; followed your sugestikns; chose a recipe (chicken thighs with rice and carrots); had a wonderful meal! I will join your FB groups and read your blogs. Can’t wait to make something. Happy 2020!
Louise
Congratulations on the new Foodi, you are going to love it! I’m so glad you enjoyed your first meal in it! We can’t wait to see you in our FB groups!
victoria Leonard
Very informative thankyou. I read somewhere that you can dehydrate stuff with the OP300 model which I was excited about as that is the only model available in New Zealand but now I am not so sure and feeling disappointed. Very hard to get the other models sent here, costs ALOT in shipping. 🙁
Louise
The lowest temp that the OP300 goes is 250F/121C, so while that could work for some foods it really isn’t going to work for most. There are plenty of other wonderful things about the Foodi though!
Leni
We scratched the liner of our ninja foodie..it’s a small scratch about 1 inch. Can we still use it or should we buy a new liner?
Louise
I still use the one I scratched, but that is a personal choice.
Mike L
Hi,
I just opted to replace my Instant Pot & separate air fryer with an 8qt Ninja Foodi after watch you compare the Foodi with the IP Crisping Lid. BTW, thanks for that:) I have a question: I have searched hi and low for a Foodi recipe for pork chops. I want to pressure cook and brown them. I can’t find a recipe that covers that. So my question is, do I brown first, then pressure cook, or pressure cook, then brown? And what method should I use to brown? Crisp? Bake? Broil? Thanks for any feedback you have time to give me.
Sincerely,
Mike
Louise
Pork chops are not the best when pressure cooked, honestly. I just bought a pack to try out some methods (including PC), but in the past I haven’t been successful. They cook so fast and become tough when overcooked. Honestly, I would season and broil them until they reach about 140F and then let them rest for 5 minutes.
Ellen Alley
I love the broil function. Preheat broil, cook each side 4 to 5 min. Crisp and nice.
Winnie Cheong
hello! thank you for this post, it’s very useful for a ninja foodi novice like me! quick question how do you cook rice using the steam function on the Ninja Foodi? I have a Ninja Foodi max and I have a massive (only one so far) failure so far cooking white rice on Pressure cook setting – it keeps saying it ran out of rice even though I put more water in than the instruction manual hence it never got up to pressure and the rice was dried out. thank you!
Louise
Hi! I have cooked rice in the inner pot, but have better luck doing it using pot in pot technique. I put the rice in a pan with 1:1 ratio (white rice) and PC for a few minutes. I don’t remember the exact times, sorry. The rice should not have run out of water though even in the inner pot, if the valve was sealed and you put in the right amount of water to rice. I’ll have to do rice alone and come up with a post on that. Rice isn’t the easiest thing to cook, that is for sure.
Rhonda
I just got a Ninja Foodi 8 qt that has Crispy technology. It’s just my son and I . Once in a while another son will join us. Do you think its too big for just us or can i make it work for me? I read where some people had problems with the foodi tripping their circuit breakers. I was a little freaked out and was considering returning it. What is your opinion? Your videos were wonderful and convinced me to reconsider returning it.
Louise
I don’t think the 8qt is too big. I mostly use the 6.5 qt, but the difference is only in height. You can cook small quantities in food in the 8 qt, so you don’t have to fill it to capacity. I have never had a circuit trip, I think that is happening in older house mostly. I would give it a try and then decide if you want to return it.
D. Flowers
When pressure cooking , the shortest cooking time I can set is 4 hours. How can I set to cook 1 hour or 30 minutes?
Louise
That is the slow cook default and unfortunately you can’t change it. The pressure cooking defaults are very different.
greg goodenough
Hi from downunder , can you make bread in foodi ?
Louise
Yep! https://thesaltedpepper.com/easy-homemade-bread-in-the-ninja-foodi/
Bertrand
I am getting the 8 quart model as a gift from my company, and looking forward to trying it out. Last year I found out I really liked the way my immersion sous vide (anova) works. For Christmas, we cooked a perfect spoon roast to medium 136 F, then hot seared on charcoal. I was thinking that I could use the dehydrator function in a broth bath at 135, then remove the juices and air crisp, all in one pot. Have you tried this? I suppose I could place things in a bag too, to keep a steak from dehydrating.
Louise
I have not tried the dehydration function for sous vide cooking. If you try it, please let me know!
Bert
I had to do it… just got it Tuesday, and first day I made hard boiled eggs, fries, sweet potato fries, falafel, ribs, a burger, and then I immersed an affordable bottom round roast in broth and left it on overnight at 135. next day it had the familiar sous vide done-ness, so I drained liquid and began to air crisp sear. It tightened up and cooked more…final was medium well unfortunately. but at least I had a good dipping broth. Need to work on this one before I put in a more expensive cut.
BTW, watching more of your vids.. thanks.
Louise
WOW! You have been busy! I’m glad you are enjoying the Foodi!
Jeannie
I purchased my Ninja Foodi in Sept. 2019 from Sam’s Club. I have tried making some of the recipes that came with the Ninja Foodi and even tried the food guide, but so far everything is awful! The meat is dry and overcooked, the rice is crunchy and dry, and the veggies are burnt on the outside but still not cooked on the inside. I have not been able to find many recipes that fit my dietary restrictions (no processed foods, no carbs and no dairy – these are migraine triggers for me). My husband loves rice and pasta (which I can’t eat) but I was hoping to be able to whip up some quick “stackable” meals that would incorporate a rice or pasta for him with a meat and veggie that we could both enjoy. So far all I have been able to cook well are hard boiled eggs, chicken soup, and frozen chicken patties (for him). I am going to try your recipe for the Asian Chicken Wings…wish me luck! I am so happy you have this web site! Do you have any time tables or suggestions for steaming zucchini, broccoli and carrots? I like them when they are not mushy.
Louise
I am working on several meals where foods are stacked, so you can enjoy the protein and veggie and still cook the carb for your husband, so stay tuned for those. They are very time consuming (I have to make them at least 10 times to get everything cooked correctly), so I haven’t been able to get more than one out so far. As far as time tables go, I don’t have any right now. I’m with you on liking veggies just done and not mushy. I steamed fresh green beans today with 2 cups of water in the inner pot and the beans in a 8″ pan for 10 minutes and I thought they were perfectly cooked. The time for broccoli depends on the size of the floret, but 5-10 minutes should work. I haven’t steamed carrots yet, so I’m not sure. Zucchini would not take much more than 3-5 minutes on steam. Make sure your vent is open when you steam.
Debbie Kreischer
I just bought the 8 qt OP401 model, and the recipes that came with it are bigger (more servings) than I usually want. How do adjust the recipes for 1/2 of the amount? I can’t find any info on this anywhere. I have no experience with pressure cooking, so advice on that would be most helpful. Thanks for putting out these blog posts!
Louise
It really depends on the recipe, most of the time you can half the ingredients and keep the cook time the same. However, there are times, like when doing a smaller roast or something like that where you would decrease the cook time.
Patt
First of all, thank you for all your wonderful recipes and instructional videos. Your explanations are always so clear and your recipes so delicious.
I have one of the earlier models without the dehydration function. I’d really like to make your bread recipe. Have you been able to come up with a way to proof the bread without the dehydration function? Fingers crossed!
Louise
Yep! In fact, I’m going to demo that when I film my sweet potato rolls in the next week or so. All you have to do is preheat the Ninja Foodi on Bake Roast for 5 minutes at about 350 degrees. Then turn it off and open the lid while you put your dough into a pan. You don’t want to put the dough on the inner pot because it will be very hot. So, put it any greased pan and cover it with a wet towel. Put the pan on the rack and into the Ninja Foodi. Close the lid and let the residual heat proof the bread.
Shari
I just bought the 8 qt. model and did the little pressure cooker practice thing with 3 cups of water and it worked fine. Then I made a dish to cook with the slow cooker…I followed the directions and put the valve to “vent” then push the “slow cooker” button and just keep getting the “vent” error message so I can’t start the slow cooker at all. I’ve searched the internet and no one seems to mention having this problem, only a problem with “lid”. I’ve tried everything I can think of. Is this unusual to have happened? I tried calling customer support but they’re not open when I’m home apparently. I’m about ready to return the unit which is so disappointing because I was so excited about getting it. I planned all of these meals and bought a lot of different food to try. I’m just so frustrated right now.
Louise
Shari, I am so sorry that you are having this issue. I have heard about this problem and unfortunately you will most likely need a new unit. If you purchased it at a store, I would exchange it for a new one. If you bought direct from Ninja, you can contact them through Facebook messenger and they are very responsive there. It hasn’t been a common malfunction, but I am sure it is very frustrating when it happens to you.
Valerie Blystone
I just got my Ninja OP305. Same problem. I sauted, then pressure cooked, then tried to go back to saute, now all I get is the vent error message. Not sure what to do. I don’t have my original box to return. Bought at Sam’s club. Hope I can take it back. Very disappointed.
Louise
Did you vent the pressure and remove the lid before returning to sauté? You can sauté with the lid in place and vented, but I’m thinking that there was still steam built if you didn’t remove the lid first. Hope that fixes the issue, if not, send me an email at Louise@thesaltedpepper.com and I’ll try to help you troubleshoot.
BillieJo
I have a recipe for the Instant pot that says to cook the meat on the Meat/Stew setting for 1 hr and 40 min. How do I translate that to my Ninja Foodi? TYIA!
Louise
I’m assuming that means high, but I’m not sure without seeing the recipe. I think it means cook for 1 hour and 40 minutes on high pressure.
Lisa
Hi, I noticed you didn’t mention QVC’s model their 6.5 quart seems to have 1460 W why did ninja make theirs with more wattage I’m wondering if I should get that one instead? Do you have any information on this? Thanks so much! Lisa
Louise
As far as I know there are no functional differences between the QVC 6.5 qt models and other 6.5 qt models except they come in colors. My suggestion is to shop for the best price and also consider ease of return/exchange just in case you need to return it or exchange it.
Michelle Schulte
Has the chart with foodi cooking times related to the Instant Pot button presets been taken down? There’s no chart under “Just in case you want to use the presets as a guideline for your Ninja Foodi recipes, here is a chart of temp & cooking times.”
I hope it’s encouraging, my fb group sent me here to you for the info! I didn’t know you were out there doing this awesome work. Glad to get connected! And thanks for all you are doing. 🙂
Louise
I’ll check into it. I did update the post the other day, but didn’t take down that graphic. Thanks for letting me know and I’ll put it back in the post. Sorry about that.
Louise
I looked at the post and it is still there, it was small, so I made it bigger. Hope that helps!
Shari
When I tried to use my foodie with the steam setting, it kept saying LID, what am I doing wrong.
Louise
Did you have the pressure lid on with it vented?
Chris Rumas
I’ve been trying to find your method of hard boiling eggs in the ninja foodi. I was sure I had the YouTube video saved, But now I can’t find it. my wife wants me to boil some eggs this afternoon, but I am stuck! 😪 Can you help me? Thanks!
Louise
Hi there, I use the method of 4-6-10. So, I pressure cook on high (1 cup of water) with the eggs in the basket for 4 minutes, let natural release for 6 minutes, release the remaining pressure and then put them in an ice bath for 10 minutes. This works for me better than the 5-5-5 method which caused brown spots on my eggs. I also don’t recommend putting the eggs directly in the water in the inner pot. My elevation is 489 feet, if you are above 2,000 feet, you will need to increase the cook time accordingly. Hope this helps.
Lillie Frye
I just tried the slow cooker on my ninja foodi but I’m not sure what I’m doing wrong… I pushed the black knob to vent … put food in pushed on then slow cook feature and start and it seems like it takes forever to get going… unfortunately I lost my manual… can you assist in what I might be doing wrong? Thanks in advance
Louise
Hi, it doesn’t sound like you are doing anything wrong. The Ninja Foodi slow cooker heats slowly and is a little different than some other slow cookers. I happen to love the way it cooks and how food turns out, but it does take a bit to get going. I wrote some details in this post, including comparing temps and times with a different brand of pressure cooker. You might want to read this article: https://thesaltedpepper.com/overnight-breakfast-casserole/
PJ
Great article. Could you add a description of where the heat originates from with each function? I see many questions on social media that wonder why their baked product got browner on top or whether they have to flip for air crisp. Or how the slow cooker heats. Thanks.
Louise
Very good idea! I will do that and thank you for the suggestion.
Rebecca
I just bought my Ninja Foodi. I’m a little confused about the natural release of steam. When releasing steam naturally is the black tab left in the seal position?
Louise
Yes, when you allow the Ninja Foodi to naturally release the pressure, you keep the valve to seal. Since there isn’t an active heat source, no further steam will be produced and as the pot cools down, the pressure diminishes over time. Full natural releases can take anywhere from just a few minutes to over an hour depending on what you are cooking and how much liquid is in the pot.
Jan labounty
I’m so confused, do I cook my meat, (chicken, or other certain meats, in the big pot, in the liquid, then transfer to the basket, for air frying, do I dump the liquid out before air frying? Please help, I’m not using it because I’m so confused. Thank you for your help
Louise
It really all depends on what you are making. Some meats do better when they are in the liquid for pressure cooking and some don’t. You don’t have to dump the liquid out before air frying, but the liquid will produce steam which can inhibit cripsing, especially with breaded foods. I really recommend following a few of my recipes before trying to do things on your own. That way, I’ve already tested the recipes multiple times and know that they work. I would also suggest joining the Facebook group; Ninja Foodi 101. Last, but not least, watch some of my videos on YouTube. I go step-by-step with all of my recipes and you can learn how to cook the meals you want by following my times and temps for various dishes.
Venita Austino
I made cornbread in my foodi using the directions for the cheese cornbread but without the cheese. It had a good flavor but didn’t cook all the way thru. It was nice and brown on the top and round the edges but the bottom did not brown at all. I even tried adding time to it so that it would cook all the way thru but it was still doughy inside. Right now I do not know what I did or didn’t do that was right. Now I am trying to learn how to slow cook with it. Hope it works out better.
Louise
What pan were you using? You need to decrease the heat by 50 degrees at least when making cornbreads and other quick breads so that they have a chance to cook through without burning on the top. I would need more info to better help you and I would have to look at the recipe you are following. If you want more assistance, please join our FB group: Ninja Foodi 101.
Lamarkus Calvert
Hi Louise I really thinking of getting a Ninja Foodi but I don’t know which one would be right for me could you help me decide?
Lamarkus Calvert
Hi Louise My name is Lamarkus and I’m thinking about purchasing a Ninja Foodi but I don’t know which one to get the 6.5 qt or the 8qt which one do you think would work best for me?
Louise
Hi Lamarkus, you really can’t go wrong with either one. The 8 qt is taller, but not wider. I think it comes down to personal preference and how many people you will be cooking for or if you want to make huge batches of soups and things like that. I have both and I use the 6.5 qt more often. They both are great though!
Batool
Hi Louise!
I’ve been watching your videos since I heard of the Ninja foodi. I’ve been contemplating buying one, but do you know if it works well in other countries? Do I need a step up/ down, or does it convert automatically?
Louise
I’m not sure what step up/down means, I’m sorry. I would suggest contacting SharkNinja and asking them.
Lori
I agree that the macaroni and cheese recipe that comes with the Ninja Foodi is terrible! I tried it and tasted the macaroni after cooking, then dumped it out and started over. However, I re-made it leaving out the baking soda (I also tried a mix of cheeses), and it was delicious! My daughter’s friends (who claim to be mac & cheese experts), argued about who got to eat a second helping!
Louise
That is great! I love mac and cheese, my husband does not. So, while he was at work last night I played around with a variation that was so good! I added zucchinni and squash to the noodles and PC for 2 minutes. Added shredded gouda and some cream. Oh my was that good!
Russell
Hi Louise,
I’m from England and stumbled across your website which has inspired me to buy my first Ninja Foodi at the weekend. I love your recipes and videos and although ingredients are slightly different in the UK I still have still managed to cook my first meal in the foodi yesterday which was a great sucess.
One question what is best way to clean the airfryer? Mine has four screws in place so its a little difficult to get behind the grill to clean in that part.
Louise
Congratulations on the Foodi! You are going to love it! Cleaning the air fryer is a bit of a mystery. You do not want to remove those 4 screws or you will void your warranty. As far as the outside grate goes, I wipe it off after every use with a damp sponge. If anything is stuck on, I just turn on the broil function and let it burn off. I have gone in with a toothbrush and gotten off some built on grease, but it isn’t very effective. I’ve been working on a few things and hope to have some safe cleaning suggestions soon.
Ruseell
Thank you Louise I will try the tips you’ve given for cleaning the air fryer. Keep up the good work with the recipes and tips for the Ninja Foodi they are amazing :
Louise
Thank you so much!
Julie-Ann
Hi
I’m in London, England and have just bought my Ninja Foodi! I saw one on tv on a cooking show in New York in January when I was there for my birthday and finally got around to ordering it after watching around 15 of your YouTube videos – they’re great so thank you for the inspiration.
One question though, is it ok to use silicon bakeware in the pot? It’s supposed to be good up to 450f in the oven but I’m just thinking about the direct heat on the bottom of the pot? Perhaps better on a basket or trivet? Have you tried to use any?
Thanks. Julie-Ann
Louise
It is fine to use silicone bakeware, but it does not conduct heat as well so you may need to cook longer.
Julie-Ann
Great. Thanks. I’ll let you know how I get on. All the best. Julie-Ann
Jennifer Marsden
I watched your video here on your pressure test. Was any steam coming from your black knob? I have a new Foodi and when I heated up the water I had a lot of steam coming out of this black knob as much as when it is vented. It was turned to seal. The steam kept steadily coming out for just over 30sec of the two minute cooking time. So it had reached the pressure and the red knob was up. I need to know if I should return this to the store where I bought it.
Louise
I would check your silicone ring and make sure it is seated into the groove. I had this happen a few times when I first got my Ninja Foodi and it was the ring. Sometimes there is a small amount of steam that comes out, but once it hits pressure it should not be putting out a lot of steam. Keep me posted.
Carolyn
Just got a Ninja Foodie today! I have spent hours reading your articles and watching your videos. I feel more confident after all your advise. I have also joined your Facebook pages. Thank you!
Louise
Thank you so much! I appreciate your kind words and support. Congrats on the new Foodi, you are going to love it!
Glenn
I verified with NinjaKitchen that the Broil setting temp is hard set at 450 degrees for up to 30 minutes.
Louise
Thanks, Glenn! I appreciate that information.
Bryan T. Roach
Bought the OP300 model, and didn’t know there was no dehydration setting. Really not very happy about that. Have there been any recipes from othedr 300 users for dehydrating (I hope)?
Louise
I haven’t seen any yet. Even on the lowest setting of the bake function, most foods would brown and even burn before they dehydrate. I am working on a way to proof bread without the dehydration setting. I am sorry that you weren’t aware of the differences, this has happened to a lot of people unfortunately.
Debby Sindt
When will you be releasing the next section?
Louise
I am working on it now. It is a very in-depth look into pressure cooking, so it is taking me a while. Sorry for the delay!
Becky
In my old pressure cooker I cooked my roundsteak at 10 pounds of pressure for 20 minutes quick released pressure and added potatoes and carrots pressured back up to 10 pounds for 20 minutes slow released pressure. How will this translate to the foodie
Louise
Becky, I think I would use the high pressure setting (11.7psi) and use your same times to try it out. You can always make adjustments for the second pressure cook time if you think your round steak is more done than usual. The potatoes and carrots should be left as big as possible if they are going to be in the liquid under pressure for 20 minutes. Hope that helps!
Ron
Excellent guide and very well written!
Still trying to decide between the 6.5 quart or the 8 quart.
Louise
thank you so much! I wish I had more info about the 8 quart to share with you. I really need to purchase one, so I can discuss the differences.
Susan
Hi, I had the same question. Went on utube and saw a gentleman with both models. The only difference between the 6.5 and the 8qt was the pot is about an inch higher, and higher wattage 1700. All other measurements were the same. I just purchased mine, 6.5 qt
today so haven’t had a chance to use it. I am also very excited, been wanting one for a while. I also signed up for your
updates and loved your article. Very informative 😊😊
Louise
Thank you so much! You are going to love your Ninja Foodi!
Norma
lol just getting started with my ninja food I- your blog and recipes should help a lot.
Louise
Congratulations on the Foodi! I hope you enjoy the recipes and info on my website!
Cleo
What a wonderful article! Thank you so much for all the information.
Louise
Thank you so much!
Pat
Thanks for doing this, very informative. i purchased my Ninja Foodi 301c at Walmart here in Canada.
Louise
Pat, I would love to know if your model has the dehydration function. It looked like it did, but I do want to be as accurate as possible. Thanks for reading and hope you check out our YouTube channel and Facebook groups!