Meet the Ninja Foodi 11-in-1 6L Multi Cooker

The little workhorse that does it all (without being “too techy”)

By Chef Ian — Underground Chef

I’m not interested in kitchen gadgets that take up space and only do one job. If it lives on my bench, it has to earn its keep.

That’s exactly why I rate the Ninja Foodi 11-in-1 so highly. It replaces a stack of appliances, it’s ridiculously easy to use, and it makes proper cooking feel more doable on a weeknight.

And before you say it…

No — it’s not too techy.
If you can press a button, you can run the Ninja. That’s the point.

Quick note: We don’t get paid commission for recommending this. I’m sharing it because I’ve been using Ninja gear in the kitchen for a while — starting with the Ninja Blender (that stacked blade makes short work of smoothies and sauces), and now the 11-in-1 has quickly become a favourite too.

What it brings to the table (literally)

1) It replaces a bunch of appliances

Instead of dragging out a pressure cooker, air fryer, slow cooker, steamer, saucepan and frying pan… you’ve got one unit that covers the lot.

Less clutter. Less washing up. More bench space.

2) It sits on the bench (no bending down)

This sounds simple, but it matters — especially when you’re cooking often. Everything is right there at a comfortable height. Lid off, lid on, stir, press a button, done.

3) One pot = smarter cooking

This is where it really wins for me: you can start a dish on sauté, then switch modes and finish the cook in the same pot.

That means:

• all the flavour stays in the pot
• you’re not washing extra pans
• you’re not losing those browned bits that make food taste amazing

The best example: stock (the ultimate Ninja flex)

Making stock is the perfect demonstration of why this thing is a workhorse.

I can:

1. Sauté / brown bones and veg to build flavour
2. Add water
3. Switch to pressure cook
4. Strain and store

No transferring pots. No extra mess. Big flavour, minimal fuss.

It’s also not expensive (for what it replaces)

For something that can take the place of multiple appliances, it’s surprisingly affordable — usually around the $300 mark. Keep an eye out for specials and you can often snag it for even less.

How I use it week-to-week (real life, not fantasy cooking)

• Pressure cook tougher cuts so they’re tender without babysitting
• Sauté bases for curries, sauces and risottos (onion/garlic first, always)
• Slow cook when I want set-and-forget comfort food
• Crisp/finish dishes when I want that “oven result” without heating the whole kitchen

Chef’s Tricks (to get the most out of it)

• Prep first: once you start, it’s smooth sailing.
• Use sauté for flavour: don’t skip that step.
• Keep it simple: pick the mode you need, press the button, trust the process.
• One-pot mindset: build flavour, then change mode — that’s the magic.

Final word from Chef Ian

“This is the bench-top unit I actually use — because it makes cooking easier, faster, and still tastes like proper food.”

Chef Ian