Recipes, Restorations and Projects for the home. For smaller devices, to find the Search Window on the Home/Main Menu page, scroll to the bottom where the Search window is. On larger devices it will appear below the main site Picture on the right.
Options: Tony Chachere’s, Slap Ya Mama, Old Bay, Salt and Pepper, Garlic powder, Mrs Dash Onion and Herb, Onion, Your favorite Dry Rub, Italian herbs, McCormick’s Chicken, Simply Asia.
Pat the Chops dry and Drizzled or Spritzed with your favorite EVOO. Costco has a great trio of Garlic, Truffle, and Lemon infused oils, all very good. I often use spritz EVOO. Spray the air fryer trivet/Basket and upper sides lightly with a Baking spray. , just a few spritzes. Sprinkle Seasonings on Both sides of the Chops. I like to use “Johnnies Seasoning” Or “McCormicks Chicken” on one side and “Mrs Dash onion and Herb” on the other, or even “Simply Asia seasoning Sweet Ginger Garlic”. This time I had some “Everything Bagel” that I used too☺️ Your call! Salt and Pepper works just fine too.
The 6 q trivet doesn’t flip so you will have to use the Basket. In the 8 q Duo Crips Air Fryer only, for easier clean up, I don’t use the Basket. I just flip the Trivet with the long legs down and I use the rack that came with the basket, positioned in the POT, quickly spray the rack and top of the pot area with Baking spray. Add about 1/4 water in the bottom of the pot to catch the drippings. (Also for easy cleanup). If your using an Oven to Air Fry them you will need to Pre Heat it, but the Duo Crisp 80, there is no need Use the display. Press Air Fry on the Duo Crisp, it’s pre set for 18 min at 400° or set your air fryer temp to 400°. I use my oven timer as well as the Pots timer, So that you don’t have to reset the time when you lift the lid, go ahead and Change the time to 30 min, (use +- button) you will only need about 18- 20-23 min to cook the Chops, depending on the doneness that you desire. but, so that you can just take the lid off and check or flip them without resetting the time I give the timer extra time. Don’t forget to Press START ( sometimes I forget and have to do it again) Let it heat up. The time will start to count down once the Pot is hot.
Set the Oven timer for 10 minutes so that you can flip them half way through.
If your using an oven, Insert a meat thermometer in the meat that is oven safe or have your instant read digital one handy. Don’t let it stick up where it will get caught in the fan…I know…I know…I just have to say it?.
If you have preheated ….Carefully (don’t get burned) Place the Chops on the trivet around evenly in the Air Fryer.
Close the lid, and let it go, the timer will go off in 10 min so flip them at that point. The Duo Crisp will remind you to turn food.. I ignore this because I turn my food when I want to.
Check the Chops at 18 min. I look for an internal temp of 145° -150° Close to the Bone….or your own desired temp, just know that the temp will rise after they are pulled, so pull them to rest, but check for doneness first. Today, It is acceptable for Pork to be slightly pink these days according the Newer USDA food saftey. You can cut into the thickest one to see. Careful not to scratch the basket. let the Chops rest 5 min or so before serving.
This rice is 1 c Regular Basmati Rice, cooked in the IP….Rinsed and Soaked for 30 min, then drained well, 1 c water added, cooked on HI Pressure for 3 min with 10 min NPR. 50 min total time including soak time.
Method… RICE SETTING. This is Basmati. Well rinsed and well drained. 1 Tbsp oil swished with the rinsed rice. Ratio was 1 c rice to 1 1/8 c water. Rice setting. 12 min (low pressure) 10 min NPR. The result is a smoother even tender bite. If you have time, you may like this method.
Simple Basmati or White Rice. This is 1 c well rinsed and well drained rice… with 1 c Water. 3-4 min hi pressure with at least 10 min NPR , or if you do 20 min NPR. Turn pot off to prevent sticking or at least …Keep warm then turned to Low.
NOTE: Video above.. You can also cook your rice in a separate PIP pot for the same amount of time that you cook your beans or pot roast IF you subtract 2 TBSP liquid per c of well rinsed and very well drained Rice!
Rice, made in the IP is different than stove top or rice cooker rice. You will use a 1:1 ratio rice to clear liquids + or – depending on your personal taste, but start with 1:1. Also you may be adjusting plus or minus, 1 Tbsp per cup. Once you have made it once, you will know if you want more or less liquid next time. You will learn as you go. Rice that has just a tad too “little” liquid is an ez fix. ….You can add more and shut the lid while the rice is on keep warm because it keeps absorbing liquid as time goes on. You may want to even turn the pot OFF so that it keeps from sticking as time goes on.
Rice in the Instant Pot is usually a 1:1 ratio of clear liquids and Rice. You can use:
White or Brown Basmati
White or brown Jasmin
Calrose (Sometimes called Friendly, Family or even used for Sticky Rice) for Sweet Rice use 1-2 Tbsp less water per cup of water)
Regular white
Long grain brown (add 2 min more time. ..also If you like it A little wetter, add 1-2 Tbsp extra water)
Green Infused
Mixed
Sushi
Calasparra
Black Japonica
Directions
Put the Rice In a fine mesh colander. your going to use 1:1 ratio of Rice to Liquid after (or use broth in place of water after you rinse it).. rinse it well, until the water runs clear… then drain well and shake it out. If your making the rice directly in the Pot then add it and the 1:1 Ratio of Liquid to the pot. Set the time for 3 min and allow 10-15 min NPR. Turn pot off to prevent sticking or at least keep warm low.
For Pot in Pot or PIP Rice (seen in pics). Pour 1 cup water in inner pot. More or less once you have made it. Adjust for next time, for your preference. Add the trivet.i
I use a STAINLESS STEEL (important) mixing bowl with sides not too high.
Put the rice and its liquid in a stainless bowl.
Put the bowl on the trivet, then the lid on and vent to sealing. Set manual or Pressure cook for 3 minutes, and give it 10-15 min of NPR at least 10.(Natural Pressure Release). Then you will QR (quick release) any remaining pressure. Fluff the Rice and return the lid until your ready to eat. It should be on stay warm and will keep warm for hours. Keep warm is an automatic feature and is easily turned off if you desire.
*For Brown Calrose rice, Red Rice, or Multi grain Rice Medley including Brown, Wild, regular white and grains …. Manual 8 min…15 min NPR, Or 4 min with full NPR plus a few, depending on when you need it. See pic.
Note* I would not use the rice button and PIP with BROWN rice in the newer models. they actually cook differently than the older ones.
For normal Brown Rice cooked in the inner pot … cook at Hi pressure for 8 min and 10 min NPR.. or Rice setting and 10-15 min NPR . See pic.
Directions for direct IN POT RICE:
Remember the 1:1 Ratio of Rice to Clear Liquids. Add your wellll rinsed and welllll drained Rice to the inner pot. If using the RICE BUTTON Press the Rice Button. For using the Manual or Pressure cook button. Press your Pots button for Pressure cooking and set your time for 3-4 min. Allow for 10-15 min NPR. Note*** With the Newer Pots I would NOT do PIP Brown Rice using the Rice button. Use the MAIN Pressure cook cycle on Hi If using RICE BUTTON: The Rice button is 12 min at Low Pressure Only.
For SAUTEED RICE:
There is More than one way to do this? Do not rinse the Rice for this method. Sauté your choice of Rice in the butter, oil or ghee until it starts to pop and starts to become chalky looking, careful not to burn. Using this method, you must deglaze the pot with your liquid and carefully scrape off any, and all brown from the bottom. Add your liquid and press Manual or Pressure Cook and adjust the time to 4 minutes manual. When the pot beeps, leave it in the pot for 15-20 min to NPR.
Another method to doing Regular Rices with the Sauté, is after Sautéing, just press the Rice button and QR …this takes about 20 min.
*********
I did Par Boiled medium grain Rice experiment today. 3/4 c rice to 3/4 water. thrown in the pot directly. I just set the rice button. It turned out fine, a lil wet, and sticky at first, but that went away as it set. See pic.
Regular grain Brown Rice, well rinsed and well drained. Use the Rice setting and add 10 min NPR. (Rice setting is Low pressure and cooks for 12 min. )Sweet rice for Sticky rice use 2 Tbsp less water per cup.Calrose Rice, (sometimes called Friendly, Family rice and Can also be used for “Sticky Rice”)This was par boiled rice . Rice setting. 3/4 c rice…3/4 c water. 12 min and QR.Spanish rice, See Recipe.
Calrose before fluffing It will be like Sticky Rice.Part of my multiple rice experiments Basic rice Before fluffingThis pic is of Rice and Cream of Asparagus Soup. Cream of Asparagus Soup IPRice a roni. see Recipe
Basic ricePrior to fluffingAs a side. This was a frozen pre cooked turkey breast and sweet potato, cooked for 22 min this pic is prior to fluffingThis was Steamed Sweet Rice, soaked for three hrs and steamed 12 min with the Vent open. add 1 1/2- 2 c water in the bottom for enough steam to go for the 12 min. Important.. to time it seperatly once it starts to steam and hiss out the vent, turn the timer on.. delicious. This is the one like the Vietnamese or Laotian people do in the Bamboo steamer Baskets, above the Aluminum pots.Fried rice, recipe in menu
Notice where the rice is here? This was just simple well rinsed and well drained rice with 1:1 ratio. Press the Rice button. The rice button only cooks on Low Pressure and is pre set for 12 min. QR.
I have put together this information to help with common questions of PIP (pot in pot cooking) Including some examples.
PIP…(Pot in Pot) is a method that prevents watering down recipes, prevents sticking and the bowl is ez to remove. Leftovers pop right into the frig, and reheats pop right back into the Pot with a shorter amount of time and cleanup is a breeze. It also allows more than one thing to be separated and cooked at the same time.☺️ For SOME things that need to be reheated, you may choose PIP AND the steam method with the VENT OPENED. Times will vary.
Above I have Beans in he bottom and Rice on top as seen, I have a long legged trivet nestled down in the Beans and the bowl on top. This prevents crowding the Beans and allows for even cooking.
6 q. Mini loaf pans for Salmon loaf, meat loaf, banana bread. Also use bundt pans for even cooking. Sorry no recipe because I winged this one a longgggg time ago.8 q. Stacking lotus steamers to seperate beets and veggies that I am blending from the ones and eggs that will be added to the Borscht, and the greens to top. 8 q6 q. This was Frozen pre cooked turkey Breast, Sweet Potato, and 2 c Brown rice with 2 1/4 c Chicken broth. 22 min Manual and 10 min NPR.6 q with mini stainless Bowls. See rice tips in the files. Stacking…this was part of my rice experiments link here Rice Tips IP6 q. The Benifits of the Mini loaf pan8q. Place Veggies, Noodles, or Rice on top of Foods, like in this case, Pot Roast. Recipe for Pot roast. This one has Penne Pasta, Whole Small Potatoes and Green Beans #4…for recipe click link.
6q.6q8 q. Keep Veggies separated from Juices if you want, cook the Root Veggies right along with the Pot Roast under neath. These are done and after just about an hour Pot Roast cook. Recipe in Pot roast #1 hereMy Pot Roast #1 IPMany of your kitchen tools will work for PIP.Flatter bottoms work best.Good will find. Batteries for size comparison. 6 q and Mini Bento Box.6q. And small stainless flatter bottom bowl.8q. More stacking6 or 8 q. Can’t remember. Steaming that 3 hr soaked special Sweet Rice. A method used in Asia.8 q. Reheats6 q stuffed full. Cook Corn Pudding Bread on top of Peppers.Of course, the covered PIP lasagna, this was put under the broiler for a few before resting. Recipe Here. Zucchini Lasagna with fresh Tomatoes and Basil.. IP Duo Crisp+ Air Fryer or Oven. Or this one. Lasagna IP including Zucchini version, And this Burrito Pie. Burrito Pie IP and oven Version. Or even this one for Enchilada Pie. Enchiladas or Enchilada Pie with Red Sauce IP or Oven6 q with steamer pot. Steaming Tamales. Recipe here. Tamales IP.6 q, leftovers for 2. Spinach, Stack it high! Do not allow Anti Block Shield to become blocked. Make sure it’s clear of foods.6 q. Basic PIP. Mole Chicken below on long legged trivet.8 q . Leftovers for 2. Reheat Mashed Potatoes with something underneath.Make crustless Quiche here. Crustless Quiche IP6 q jam packed. I do not advise Pyrex, Glass or Ceramics, but I had nothing else as I was a guest at a Relatives house, and cringed the whole time it was in there…but this with black eyed peas and their liquid and ingredients, set on the pot full of greens and it’s ingredients. Turned out perfect. It was 18 min with a couple min NPR and Controlled release. Recipe here. Black Eyed (PIP) Peas and Greens IP… and Rice a Roni.3 q mini 3. Lunch experiment. This was beet borscht. Recipe here. Beet Borscht with Greens, Potato and Hard Boiled Egg IP ….2 ways3 q mini 3. beets were in the bottom with the chicken broth, and the beet greens were on top. Recipe above. So you can see how the stacking pip worked out, this was a 4 min cook with blending and all, about 20 min total time. Recipe above.6 q. This was burrito pie. Turned out great but not sure about saving time vs oven. Recipe here. Burrito Pie IP and oven VersionThis was the Burrito Pie …a piece of it is the featured picture on the welcome page. Recipe above.3 q. Cauliflower Potato Salad makings. Recipe is a combo of Potatoes and Cauliflower. Made the same as Potato sal here. Potato Salad and Mac Salad at the same time IP. Also for low carb here. No Potato, Potato Salad. Low Carb6 q. Potato sal, and mac sal made in the same pot att the same time. Recipes here. Potato Salad and Mac Salad at the same time IP.
I have to say something to you new folks. There has been information shared by well intending people that you have to have 2 cups of liquid in the IP to make it work correctly. here is my link to the dreaded burn notices. About the Dreaded “Burn” Notice IP & “To Stir or Not to Stir”. I come from a place where I have owned and operated a couple dozen IPs over the years, several different models…and use 1 or more of them on a daily Basis. I am an experienced cook as well having been cooking for over 40 yrs. not trying to sound arrogant, I simply mean that I under stand the IPs and cooking. These two pictures are both from Instant Pot and Both for the Same Exact Brand New To the Market Duo Crisp Air Fryer 8 q, where the only mention to liquid at all is in the trouble shooting area of either manual. This information can be confusing …especially to a new person. The one that came with mine is the one that says 1 1/2 c which is the same as what my manual states in the other 8 q that I Have as well so there is an obvious difference in info out there. Good thing I know that my 8 qts will come to pressure on their own with as little as one (Yes 1)cup of liquid. But this comes with experience. So many of you are trying to follow directions.
There are people that insist on using at least 2 c Liquid Even in a 6 q. Because SOME of the manuals say 2 c (Where it was originally advised IN the manuals to use 1 c.) This can drastically change your end result, water log your recipes, and it can also null many of the recipes that have been put out there for the Instant Pot including recipes made by IP. I do want to add that if you have ORGANIC Chicken or natural Pork then you MAY need to add about 1/4 c more water to the recipe. My advice, is to use your veggies like onions and those that hold a lot of liquid naturally at the bottom. They will give off their liquid as they come to pressure and while the food cooks inside the pot as they break down.
When they say to make sure to have enough liquid in the recipe to allow the pot to come to pressure and not get the burn notice, it does not have to mean that you can’t make your desired dish in the IP, and with the results that are your expectations.
If you are really in doubt, you can always use PIP pot in pot cooking, but eventually you will learn your pot, stay with it. Keep trying.
I am adding one of my recipes for pot roast to show that if you use the vegetables on the bottom your liquid will be more than what you started with. This is not a debate of weather or not you like the ingredients as much as it is to show how the veggies give up their liquid while cooking.
I hope this can help some of you that are cringing at adding 2 cups minimum of water/broth ONLY to the pot.
Using a stainless steel Bowl that will fit in your IP and will hold your Meat and Sauce. Mix the Sauce together and taste it and adjust to your liking. You can marinade the Meat For an hour or two.
For the Rice. 1:1 ratio water to rice. Dont use more than a couple cups of Rice for this til you get the hang of it. Rinse and drain Rice well before adding it to the pot. Add the Water to it. Make sure that you have a trivet with legs long enough to clear the rice as it swells.
Add your marinated Meat and Sauce to a stainless steel Bowl.
Put the Trivet down right into the Rice, make sure it has legs long enough to Keep the food on top of it clear of the Rice as it swells. Set the stainless steel bowl of Teriyaki Meat on top of the Trivet, And set the Rice button. Then do a QR at the end and stir the Meat.
The Rice button is Low pressure. And auto for 12 min. This will cook your Meat And the Teriyaki Sauce at the same time.
Make the sauceRinse and drain rice and add to the pot, set the trivet inMix sauce with meat Set bowl of marinade and meat in the stainless bowl on the trivetSet rice, QR , and booya!
Most Fried Rice is made with the Rice precooked the day before or even slightly before the other ingredients are added in. This method can be a bit tricky so, you can pre make your rice if you want. NOTE: there are a few ways to do this, but for me, using the Rice setting is by far the easiest. 20 min start to finish. Rice setting, factory preset is 12 min on LOW pressure. This is my first choice. [Also to reduce or eliminate the possibility of scorching, you can pre-soak the raw Rice in water for 30 min and drain really well before adding it to the rest of the ingredients, but on top, and then for this method, set the pot time to low pressure “0” minutes and then turn it OFF or unplug it and allow it to NPR for 10 min. Or if you use Rice mode…. (which is LOW pressure) and do the 0/10 …]
We like more Meat and Veggies in ours than the kind you get in restaurants. Add precooked, chopped Pork or Chicken in place of the BBQ Pork in the Recipe at the end if you like. You can also cook both Raw meats in the Pot along with it all at the same time, just put it on top without stirring, but you will have to cut down on the liquid if you do this method. You can also use frozen mixed Veggies if you would rather.
Use a small frying pan on med with 1 Tbsp sesame oil and 1 tsp simply Asia Sweet Ginger Garlic SeasoningChop the eggs Sauté the rice with onions bacon and garlic. Careful not to burn, this is good color and flavor.After you turn the pot off, add liquid all at once to de glaze.See..deglazed.Add everything except the cooked meat on top and don’t stir to insure rice gets done.This is what it looks like cooked, see the rice, now stir in your pork or Chicken. Notice the Chicken Skin in the middle…I added it for flavor. I removed it before adding the Meat to this.
3 slices bacon cut in 1/2” pieces. 1 cup chopped bbq pork cut up like 1/4”or 1/3“ pieces. Remember you can add your cooked Pork or Chicken at the end. 1/2 Onion chopped. 2 cloves Garlic. 1 Carrot chopped (or 1 c frozen). 1 ear of Corn sliced from the Cob (or 1 c frozen). 1 c frozen peas 3 green Onions/Scallions (chopped and divided..2 for cooking and 1 for garnish). 2-3 Eggs beaten. 2 Tbsp Sesame Oil divided (1 for the Eggs, and 1 for the Rice). 1 Tbsp plus 1 tsp Sweet Ginger Garlic Seasoning Sesame Seeds for garnish. 2 c Rice. (0 Basmati, Jasmin, or Jasmati is really good) 1 heaping Tbsp Low Sodium, (Costco’s ) Better than Bullion Chicken 1 3/4 c water. 1 Tbsp Oyster Sauce. 1/4 tsp Salt. 1/8 tsp Pepper
Turn the pot to Sauté, More. I do the Eggs separately in a small frying pan so I can add Sesame Oil in the pan and Simply Asia Sweet Ginger Garlic Mix to the beaten Eggs but, if your determined to do the eggs in the IP, then do it first and quickly so it doesn’t burn. If your cooking the Eggs in the Pot, then preheat it to Hot first. Add 1 Tbsp of Sesame Oil and heat for a few seconds before adding the Simply Asia Sweet Ginger and Garlic seasoning, (optional) and the Eggs. Scrambling the Eggs, then remove them from the Pot and set aside. (I just pull the Pot to remove things from the bottom.) Quickly saute the Bacon but do not crisp. Drain all but a couple Tbsp of fat in the Pot. Add the other Tbsp of Sesame Oil and then the Rice, stir it around constantly in the pot for a minute to coat it all with the fat, just until it turns kind of chalky looking color wise. Watch so it doesnt doesn’t burn. Add Onion and Garlic. Sauté quickly till barely soft, and somewhat translucent. then turn the Pot OFF, and deglaze it all at once with the liquid. Make absolute sure to get all of the brown off the bottom so the heat sensor will work right, otherwise you may have the OVHT or BURN notice and you could end up with scortched and uncooked glop! Once the bottom of the Pot is clean, quickly add all the other ingredients on top, DO NOT STIR , then turn the Pot back to ON. Press Rice and walk away. Rice will be done in 20+ min depending on how much is in there. Rice setting is set to Low Pressure, and is preset for 12 min, so 7-10 min to pressure up and 12 min to cook with QR.=20 minutes ish. Open the Pot and add your precooked chopped Pork or Chicken. Stir, and let set for a few min to heat the meat through.
Looks great, now just garnish.Recap
I serve, and garnish with chopped scallions and sesame seeds.
Red and Spicy Pozole. Warning: Spicy. (about 3 *** out of 5*****)
2 1/2 lbs Pork But cut into 1-1 1/2” chunks
1 Tbsp Johnnies Seasoning salt (Lowery’s May be yours) Use less if you watch your sodium.
1 1/2-2 c chopped onion
6 lg Cloves Garlic finely chopped
4 of dried Ancho Chili Peppers, de-seeded softened…see below.. save the liquid from this. (you can use 4 fresh as well, but roast and De-seed and peel skins first)
1 1/2 – 2 Tbsp Rounded Tbsp Cumin add more after to taste
1/2 tsp Cumin seeds
1 tsp Corriander seeds
4 Tbsp fresh Cilantro
1/2-1 Jalepeno (I used half because the ancho and chili powder did it for the spice)
1 Tbsp Chili powder
1 1/2 tsp Mexican Oregano
5 c Chicken broth
1 c Pork or Beef Broth
2-15 oz cans Hominy , white or yellow depending on your taste
1 10 oz can Rotel (Or 3 Roma tomatoes cut up with one can green chili’s plus 1/4 tsp salt)
*optional. Tomatillos
1 heaping Tbsp Costco Better than Bullion Chicken.
Garnish:
Radish
Jalapeño
Scallion chopped
Avacado sliced
Cilantro rough chopped
Lime sliced
Cabbage sliced thin
You can add Jalapeños, or chopped tomatoes too.
Pour 1 1/2 c water in the pot. Take the stems off Of the dried Ancho peppers and crack them opened and dump the seeds out. Add Peppers to the pot. ( I set my mesh basket on top of them to hold them down in the water so that they rehydrate well. Put the lid on and set to sealing. Push Pressure cook or Manual and adjust time to 3 min. Let them NR for 25 min. Take the chili’s out, and reserve the “tea” water that they make. It tastes great but is spicy! I couldn’t use it in the stew, but you may want to. Use a butter knife blade and patiently try to scrape as much of the soft chili pepper meat off as you can, and discard skins. Again, Save the “tea” created from cooking the peppers, set aside for those who just need more heat and want to add their own. Trust me…it will add more heat.?
Cooked Ancho Peppers and chopped Jalapenos, onions and garlic.Ancho pulp right above the knife blade. See the cleaned skins are top right. Discard the skins.
Season the meat with the Seasoning salt.. set aside. Add the onions first and then everything else except the Meat to the pot. (Onions First, my general rule, helps to prevent the dreaded Burn notice) Add the meat On top, don’t stir.
Put the lid on and set to Sealing. Press Pressure cook/Manual…set time to 4 min. When the pot Beeps, let it NR for 15-20 min, or until pin drops. Open the lid, skim the fat off the top that happens from the cooking, and taste a spoonful, and add more cumin, seasoning salt, or Better then Bullion if needed..
Serve in Bowls and garnish with Cilantro, Lime, radish, Onion, Jalapeño, Avacado and Cabbage. I liked a bit of Sour Cream. And…remember that “Tea”..that is for you “Heat” Hotties!
The cover pic has 5 pieces in the air fryer. I did 6 In my first batch so your choice. The below is 4, so the same times apply. Check out all of the pics!? Several of the pics are from different batches. Enjoy
For Air Fried Breasts, I used 3 large ones, right out of the Refrigerator, seasoned the same as Thighs. Air fried without preheating the pot, cooked at 400° for 30-35 min….
6 Med Bone in Skin on Chicken Thighs. 1 Tbsp Johnnies Seasoning Salt (more or less to taste). 1 Tbsp Mrs dash Onion and Herb seasoning (More or less to taste) or your favorite, Creole, Slap ya mama. Spray Evoo. (I use an empty Pam Evoo and refill it with real Olive oil).
Spritz your Chicken Thighs with Evoo, and by hand, pinch the seasoning over the thighs, season them well …I do Johnnies Seasoning Salt on the skin and Mrs Dash on the flip side. The salt adds a lot of flavor to the skin. Carefully place the Chicken on the rack, skin side down. Put the Air fryer lid on and press Air Fry. Set the Air Fry setting to 400° If your Chicken is room temp, cook for 20 -27 min. Flipping half way. I have had a lot of luck with 12…flip and 15 more . If it is cold from the frig you may cook it for About 29 min Depending on their sizes. Flip those at about 15 min. You can do a bit longer if ya like. I find that the thighs toward the back get done better than in front so rotate them. Tip, just rotate the whole Pot rather than having to pick them up and move them. I do it half way, not when the timer says but the timer will tell you to turn the meat. Boo Ya! I let them rest for a couple of minutes before serving.
Served here with my Veggicelli, in the Instant Pot recipes.This was deboned thighs with the skin on. Seasoned for fajitas, 22 min at 400° flipping half way.Delicious ! Juicy fajitas
You will need about 1 cup of each: Frozen Peas. Frozen Corn. Chopped Celery. Chopped Carrots. Onion. Water. ***** Pause here and read Directions 1 1/2 c Vermicelli noodles 1 Tbsp low Sodium Better than Bullion Chicken. 1 Tbsp Butter. Salt and Pepper to taste after.
DIRECTIONS: Toss everything except for the Noodles inside the Pot, then add Noodles last, and try to gently mush them down into the Veggies, but don’t mix them in to the bottom. (They may stick). Set your time to 3 min. When the timer beeps, CR (controlled release, tap tap tap until you are sure it won’t spit.) Then QR the rest of the pressure out. Stir, and add more seasonings if you like. Enjoy!
These recipes can also be assembled in a cassarole dish and baked in the oven. 350° For 30 min. Remove, uncover and cover in cheese, return to the oven 10-15 min until cheese is brown and bubbly.
Makes enough for an 8 1/2” spring form pan, which fits in the 8 q IP. You will have some leftover if using the 6q IP and 7 1/4” pan.
The most tedious part is breaking the noodles to fit. When doing so, turn pan to fit the next layer so that they alter and hold together when cutting. Make sure to use your good judgement on the sauce and cheese…more cheese will mean a bit thicker filling. If you think that it may end up too thin, use less sauce or just stick a couple noodles on the sides to soak it up..☺️ In fact Tip….if ANY time you make lasagna and it seem that it’s going to be too thin, just tuck dry noodles in between the pan side and filling or even bread works to soak the extra liquid up.
Sauce can be used for Lasagna, spaghetti, or spaghetti squash.
2 c At least …Mozzarella cheese, grated (I buy a big Costco bag and just put about 1/2″ thick because it squishes down with next layers) or two regular bags from the grocery.
1 pkg of No Boil lasagna noodles
1 c of Parmesan cheese to Use 2 Tbsp per layer
*Optional: Sometimes I make an extra filling of egual amounts of 1/2 c Cottage Cheese. 1/2 c Parmasean, 1/2 c Ricotta, 1/2 c Mozzerella, 1 minced clove garlic, 1 egg Egg, 1 Heaping Tbsp fresh Basil or a 1/2 tsp Italian season . I even use spinach.. but spinach must be cooked and drained and squeezed dryish if you use it. You will probably have leftover lasagna makings of all. I use it to make manicotti filling as well, and it freezes. If you use this , you may have enough left for another half of Lasagna. See pic.
This is the cheese blend that I use sometimes. I didn’t add it to the one in the main pic, but as you can see there are many versions and options . It is delicious though, I also use it in manicotti, with the meat filling.
You will need a Long handled trivet or an Aluminum foil sling (1- 15 ” long piece of foil, folded over and over leaving you with about 1 1/2″ wide strip.. should be strong enough to hold your lasagna…don’t throw it away after using, save for other stuff)
Spaghetti Sauce for Spaghetti, lasagna, Spaghetti Squash etc:
For the Meat Filling:
3/4, lb hamburger
3/4 lb Italian sausage (add kielbasa too if desired)
1 chopped onion
1 Tbsp Italian seasoning(Tonight I’m using fresh basil but will use 3 tbsp minced plus a bit for garnish)
4 cloves minced garlic
3/4 of jar favorite spaghetti sauce (28 oz). (Only Use half for the Zucchini version) I use a whole jar but reduce it down.
2 Tbsp olive oil.
I use a frying pan but if you want to use the pot, Turn pot to Sauté More and saute hamburger and sausage, then add chopped onions, and garlic, Saute Onion and Garlic in evoo until soft. Add kielbasa (if using) and heat through. Add sauce and Italian seasoning. REDUCE sauce, it needs to be a little dry. The pot read hot a few times, so I turned it off for a minute and hit sauté again low. (See below pic for consistency.)
Mix Parmesan and mozzarella together for ez distribution or use it separately. Spray a LEAKPROOF Springform pan with cooking spray. Spread a very thin layer of sauce on the bottom, just to get noodles to stick, then layer the DRY No Boil Noodles, (break to fit well and even overlap a little to be sure all gaps are filled. Alter the layering pattern on ea layer, this is the most tedious part), Sauce, Cheese, Noodles, (gently push down after each layer to blend the layers), Sauce, Cheese, etc, finish with noodle, and sauce then cheese. (I got 4 layers of noodles, noodles to meat sauce ratio is important.) Rinse the pot out.
Center pan of lasagna on the sling.
Pour 1 c water in the 6 q inner stainless pot, or 1 1/2 in the 8q. add trivet, using the sling, lower lasagna in the IP. Cover with Foil. Tuck the handles in a little so they don’t poke out of the pot.
Check seal, Lid on, vent to sealing. Hit manual 25minutes, 10 min NPR. Using sling, remove lasagna, put under broiler for 3-5 min till cheese is slightly brown. let cool 10 minutes before cutting.
Sauce should be thickLayer like this to assemble. (This is the zucchini one but the meat sauce should look similar to this on the noodles) Cover with Foil
SEE BELOW FOR ZUCCHINI VERSION : Or use Sweet Potatoes, I have even used “Big Ugly” Carrots.
This recipe fits in the 8q IP I use a 8 1/2” pan.
Some of the filling slipped out, it’s on the back side, but I got it back?This is after I put it into the refrigerator over night, so you can see the three separate layers. It was thicker …about 3” before I cut it.
For this Zucchini version, you will need 3-4 Straight 2”x 8” Zucchini’s. Maybe 4 if your slicing by hand. I have a kitchen Aid Veggie Sheet Slicer, and I used the Thick Slicer, so you will need to slice thin, 1/16-1/8” thick. You will be making 4 layers, including the bottom and the top. It will not want to hold together as well as the lasagna with noodles so use the TIPs if you need to. Don’t forget to layer the zucchini North to South per say on the bottom and East to West on the second layer and then back to North and South, etc. Do this so that it will hold together better when you cut it.
Tip….if any time you make lasagna and it seems that it’s going to be too thin, just tuck dry noodles in between the pan side and filling. Or even bread works to soak the extra up.
1 bunch of Spinach steamed down, drained and squeezed out.
2 tsp Corn starch for Meat filling
Meat Filling recipe from above EXCEPT …after it’s cooked along with the onions and garlic and herbs …sprinkle the meat with the 2 tsp of Corn Starch, stir and add the spinach before adding the sauce, sauté and stir to incorporated the corn starch.
Half of a jar of sauce (14 oz)
Cheese Filling from above
Cheese fillingThis is a thin layer 1/3 of the filling.
Slice enough of the zucchini’s (skin and all), 1/16” to 1/8” thick, and pre steam them. They should still have some body to them but still be handleable so not falling apart. You want them tender. These will be your noodles. Drain and pat dry well.
Spray the inside of your leak proof pan, layer some of the Noodles, remember the tips. Spoon a thin layer of 1/3 Meat Filling, then dot with 1/3 Cheese filling, and 1/3 Mozz/parm Cheese mixture. Repeat two more times, finishing with top layer of Zucchini. cover with foil. Set Lasagna pan on long handled trivet. Add 1 1/2 c water in your 8 q pot or use 1 c in the 6q Pot, and if using a smaller 7 1/2” pan.
lower Trivet with Lasagna into the IP and set Pressure cook/manual for 15 min and then let it NR 15 min and the pin has dropped. Remove foil, add top layer of cheese. Turn pot off and Switch lids to the Air Fryer Lid… press Air Fry, and adjust the time to 6 min. Open the lid and place it on its protective tray, remove Lasagna from the pot and let it set 10 min before trying to remove from the spring form pan and before cutting. I left mine in the pan for the first servings.
See how thin the zucchini is, I don’t mind overlapping it to make sure there is a real layer. This is the top layer and I did not add cheese before covering it with foil, until it was cooked because I wanted to use paper towels to sop up any extra moisture off the top before adding cheese. Cover with foil, or a lid or stainless steel plate to keep the pots moisture out.6 min under theDuo Crisp Air fryer lidSome of my filling slithered out as I served it up. Believe me, I got it scooped up and back onto my plate?
