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This pic is of the “Roasted Chicken” using the Duo Crisp 80 plus Air Fryer. Use the same recipe for seasonings and then to cook it, follow the Roasted instructions below.This is pressure cooked first. I switched the Duo Crisp lids out to the Air Fryer Lid and just browned it up 400° for about 5-10 min. If you are having issues with dry and rubbery Chicken maybe you would be interested in My Chicken tips. Chicken Tips
1 whole Fresh Chicken about 3-5 lbs
FOR THE OUTSIDE:
Mix together Johnnies Seasoning Salt or equivalent like Lowery’s. Mrs Dash Onion and Herb Seasoning.
FOR UNDER THE SKIN:
Mix together 1 1/2 Tbsp Butter,Ghee, or Olive oil. 1/2 Tsp Italian seasoning. 1/2 Tsp crushed Rosemary. 1/4 Tsp Rubbed Sage. 1/8 tsp Onion Powder. *OPTIONAL 1 clove minced Garlic
For the IP pressure cooking, Pour 2 cups water up in the IP. Put the Long handled trivet in the bottom, or if you don’t have one fashion a sling for the bird. Pull the giblets out of the cavity, and pat the Chicken dry. Mix your Herbs and butter Lifting the skin on the Breast, push your finger under the skin to create a pocket, and spoon 1/4 of the mixture under the Skin, Pat and press to disburse, do the same to the other side and then do the same on the lower part of the Breast near the cavity. Then Drizzle Chicken with EVOO front and back and sprinkle with the mixture of Seasoning salts and spices. Lower the Chicken into the Instant Pot, put the lid on and set the time for 15 min. When the cooking is done, let it NPR for 25 min, (even if the pin drops at 10-15 min). Take the Lid off and switch to the AF Lid. choose your Button…Set the Air Fry, Roast or Bake, and set the time… I always set it for extra time so that I don’t have to reset the thing each time I check on it. Lett it cook at 400° for 10 min .
Let rest for a few min before carving.
This is after Pressure cooking before putting it under the Air fry lid.This is after the Air fryer lid at 400° for a few minutes . after the Air Fry lid browned it up.
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TO OVEN ROAST IN THE DUO CRISP. This is for the 3-4 lb Chicken. Use the same Spices as listed above. Lower the Chicken in the pot with the long handled trivet,the same as you would above. Don’t add any water. put the Air Fryer lid on and set it to Roast and 45 min. After the time is up, check the temp in the Breast. It should be close to 155° . Put the lid back on and let it cook for a couple more min, 160° Carefully remove the Chicken from the Pot, let it set in a warm place, it will come up to 165°. Serve up and enjoy tender Juicer flavorful Roasted Chicken
This is a pic of the Roasted Chicken. Big diff right!
There isn’t a lot to say about how to make the best and most tender Chicken or Turkey Breasts in the IP, except that so many folks overcook them. In my case, I have learned that the shorter, up front cook time, coupled with the longer NPR time on the end of the cycle is what produces the best and most tender meats. This rule of thumb applies all across the board, be it Chicken, Turkey, Beef, Pork or even Fish. Check out my Chicken tips here.Chicken Tips . Here are a couple other Recipes. Chicken Cacciatore IP. Rice a Roni IP with or without Chicken
These Chicken Breasts were the Largest Chicken Breasts that I had ever seen, …over 1.25 LBs each, so I cooked them on purpose In the Instant Pot 8q Duo Crisp+ Air Fryer, pressure cooked on Hi Pressure for 5 min and 20 min NPR. And then did 5 min under the Air Fryer @ 400° .
2 large Chicken Breasts Bone in and Skin on. 1-2 tsp Seasonings 1 c Chicken Broth or water for the Liquid to bring the pot to pressure.
Mrs Dash Onion and Herb. Johnnies seasoning salt. Italian seasoning. Drizzle with Evoo, and sprinkle both sides fairly liberally with seasoning mixture. Add recommended liquid to the pot. Chicken Broth is a good replacement for Water. Place the Trivet into the Instant Pot and set the Breasts on the Trivet, bone side down. Put the lid on and set the time for 5 min, and then when the time is up, let it NPR for 20 min, even if the pin drops at 15. Check for doneness. If not quite there, turn the pot off and on again to Sauté, and put the lid on for a couple min.
this is my 8q IP for size comparison.
FOR ORGANIC Chicken Breasts:
Tender and juicy!
2 normal sized Organic boneless skinless Breasts
1 tsp regular Better than Bullion Chicken
1 c Water
1 tsp Johnnies seasoning or garlic and herb seasoning or 1/2 n 1/2 each.
Place seasoned Chicken on the trivet
Set the pot to Low Pressure and the time for 3 min. Allow 10 min NPR.
Open immediately and remove Chicken…the pin should have dropped before the NPR is up.
The first 5 pics are from one Batch. there are several ways to make this, just like any other Soup. ? have fun with your PHO.
You can use Chicken or Pork in place of Beef, but it has to be pre cooked for food safety reasons. Read through this Recipe first because the process goes pretty fast but it takes a bit of planning.
FOR THE BROTH:
I love to buy Chicken, Beef and Pork Bones and make the Broth the Day Before. To do this, I Season them with EVOO, Johnnies, ( or something like Lowery’s would work) Mrs Dash “Onion and Herb”, and if for some Kick, Slap Ya Mama Seasoning. Then I Oven Roast on 325° convect, for 40 min. Then I flip the Meat and Bones over, turn the Oven up to 340° convect, and add another 30 min. Check them… I still want some of the Meat Soft but it Should be crusty. Makes the Best Broth. Then I put the Bones into the 8q IP and add 6 cups Water. Put the Lid on and set the Time for 240 min. This gives me a really rich Broth for the PHO.
WHAT YOU WILL NEED. Your Choice of Sliced and prepared Meats. Beef, Chicken, Pork Or Shrimp or combo of all. Chicken and Pork need to be par Boiled and freshly done, they will Go into Hot Broth that will cook them more. Beef and Shrimp Should be Raw. 8-12 cups of Broth,….made from about 2 1/2 or more cups each of Pork, Chicken and Beef Broths. I have also saved my Pulled Pork Juice for this. ( the Pork Juice may be a bit Salty so taste it, go easy). Also, no problem using frozen Broths. [If you don’t have all of the above Broths, you can use 4 c ea of boxed Beef Broth and Boxed Chicken Broth.]. 2 Rocks of Sugar or 1 tsp sugar. 1 Star Anise 1 tsp Sesame oil. 2 slices Ginger …Silver Dollar sized Slices 1/4” thick 1 med sweet Onion sliced in 1/4” slices. 1 tsp Fish Sauce. Rice Noodles 1-14oz pkg of Pad Thai Noodles fresh or dry works OR 2-6 oz Packs of dry Mai Fun Rice noodles, to be cooked immediately before serving . (You can also get fresh noodles if you’d rather, from a International Market or use dry. ) Get the dry Noodles soaking for 10/15 min in cold water….before heating them in boiling Water to serve. Optional: 1 stick of Lemon Grass cut up.
FOR THE MEAT. Choose Meat for the Pho. Thinly sliced Raw Sirloin Roast works well for this You can choose a combination of meats for different Pho bowls. You can also add Shrimp. (Par boil when you do the noodles) (2 lbs of Meat total.if you have Meat eaters). 1-2 lbs thinly sliced Raw Sirloin Tip Roast Beef (Slightly frozen is way easier to cut.) OR you can use leftover roasted meats,…or Deli sliced Roast Beef, Chicken or Pork, or pre cooked Meatballs. (Meatballs and chunks of meats should be preheated..just sunk into the broth before putting them in your dish.)
FOR THE GARNISH:
1 large bunch Thai Basil rinsed, drained and patted dry, and cut into single serve pieces. 1-2 lbs Bean Sprouts Rinsed and patted dry. 8 oz Thinly sliced white Mushrooms. 2 Jalapeño sliced thin. 4 Scallions sliced into 1/4” pieces. 2 Limes cut into Wedges. 1 bunch Cilantro , washed and shaken then patted dry. Cut into 2” pieces.
*Optional, Precooked Bok Choy
Lay out all the Garnish in a small Casserole Dish to serve.
FOR THE SAUCE. 1/2 c Hoisin Sauce. 1/4 c Plumb Sauce. Thai Garlic Chili sauce 1-2 tsp Shriracha depending on how hot you want it. Adjust to taste. Mix sauce in a bowl and set aside.
DIRECTIONS:
I mentioned above to pre prep your Noodles and Sauce. Also have larger Pot full of Hot simmering Water in another IP or on the Stove…ready to dunk the Rice Noodles into for a couple or three of minutes, just prior to serving. These need to be served right away.
Lay your pre cooked Meats out in a Casserole Dish for people to choose from. Set the Garnish and Sauce close, so that Everyone can get to them easily.
Keep your Raw Meat/Shrimp Separate from the precooked meats. It’s also very important that your Broth stays Boiling Hot if you are using Raw Beef, the Broth will cook it as you ladle it over the Meat. Shrimp should be pre par boiled.
Pour all Broth ingredients into the Instant Pot and set the time for 4 minutes. When it’s done Open the Pot and taste it, and add more Sesame Oil or Fish Sauce. Turn the pot off and then on again to Saute Med, or Sauté Low…until your ready for the Broth.
Right before serving, drain the cold water off of your soaked Noodles and Carefully put them into the simmering water to heat and cook. It only takes a couple of minutes max to heat them…..drain and serve right away into individuals Bowls with a spaghetti server. Make sure at this point that the Broth is bubbling hot and ready to go.
Serve your chosen Meat in individual bowls, then ladle some cooked Noodles into the Bowl and then Ladle hot Broth over the noodles and Meat. Let everyone Garnish their own soup and Sauce.
Here I seasoned one side and roasted them then Flipped them after 40 minAfter I flipped them over I Seasoned this side with Mrs Dash “Onion and Herb” and Johnnies Seasoning
3 lb Atlantic SalmonThis one is about 2 lb Red Salmon.
Oven 475°
1-3 lb Salmon Filet. Atlantic or Red EVOO. 1 lemon Sliced really thinly. Lemon Juice. Mrs Dash Onion and Herb seasoning (purple top). Fresh Dill or Dill Weed. 1/2 cup thinly sliced Onion. 1 Tomato sliced thinly, or just you can use Campari’s or cherry tomatoes.
Drizzle Salmon with Lemon juice, then spritz with EVOO and. Sprinkle with Mrs Dash Onion and Herb spice mix, then place thinly sliced Tomatoes, lemon and then Onions on top, then tomatoes and Lemon. Sprinkle the top with Dill.
Bake at 475° for 10 ish min. Less time if the filet is smaller 5-7 min for 2 lb fillets. Check for doneness. It should still have a bit of red (for red salmon) or dark pink for Atlantic. If not done, Broil for 2-3 min… careful, it can over cook quickly.
By all means, you can Make your own homemade Hollandaise Sauce from scratch, but I serve it at times with the Mock sauce.
If you want to make real Hollandaise Sauce at the Same time as you do your Chicken, then use the 147° Bath temp
2 large Chicken Breasts Halves, Skin on. (I also deboned my own because they were over a Lb each.). 2-4 large pieces of Deli Ham depending on how much ham you want in it. 2-4 slices (or chunks the size of a mozzerella sticks) of Le Gruyere Cheese or Swiss Cheese. Seasoning salt (for more kick, use Slap Ya Mama).
FOR THE BREADING :
1 Tbsp Corn Starch. 3 cups Italian Bread Crumbs OR for Low Carb see the next 3 ingredients. [2 oz Pork Chicharron Pork rinds (1/4 c) 1/4 c Parmesean Cheese A piece of toasted low Carb Bread ran through the food processor 1/2 tsp Italian seasoning].
A few shakes of Baking Powder for the Breasts before they get rolled In the Breading.
FOR THE EGG DIP:
1 egg beaten
DROP DOWN FOR CHICKEN INSTRUCTIONS
********************************************** FOR THE MOCK HOLLANDAISE SAUCE:
1 c Mayo 2 Tbsp Butter Melted. A few shakes Garlic Powder. 1 Tbsp Costco’s Better than Bullion Chicken 2 Tbsp Hot water
After the Chicken goes into the oven, you are going to mix this together well, and set aside with the container in a bowl of hot water to keep warm but do not microwave, doing so will break the sauce.
Mock Hollandaise Sauce. I added 2 Tbsp of hot Water after I took this pic.
FOR SOUS VIDE HOLLANDAISE SAUCE: 5 Egg Yolks (AA Large). 10 Tbsp+ 1 tsp. Salted Butter 3 Tbsp water. 1 1/2 Tbsp Lemon juice (Use a bit of Vinegar if flour don’t have quite enough). Pinch Salt. Dash Pepper. A couple Dashes of Hot sauce
Start the Water off by using very hot tap water. Fill your vessel with water for the Sous Vide Bath. If your using an Instant pot with Sous Vide button, set the time for 3 hours, and the temp to 147°. Heat the pot to temp. For the Hollandaise Sauce: Pour all ingredients into a gallon sized Zip lock Baggie. After the water comes to 147° Do the Baggie last. Squeeze as much air out of the Baggies as you can without spilling the contents out, zip it almost closed, leaving 1” open for the last air bubble to come out when you lower the Baggie into the Water bath, (displacement method) into the water, keeping the zip tops out of the water, zip it closed, so that the ingredients don’t float. Next and last dip some water into the Egg Baggie, so they will submerge. Fasten them all the sides of the pot with clips. I use the lid to hold them in place. Set a timer for 1 1/2 hours. Walk away for about an hour and a half. Pull the Hollandaise Sauce out, keep it closed up and squish up the contents in the Baggie well to mix it together. Put it back in the bath until you are ready to use it.
This pic is of the homemade Sous Vide Hollandaise Sauce above.
FOR THE CHICKEN:
Add a trivet to your Sous Vide pot to keep the Chicken from setting on the bottom to allow for good circulation all the way around your meat as it cooks. Turn your Sous Vide pot or immersion Circulator to 140° F, (60°C). If you are making real Hollandaise at the same time then use 147°, and set the time to 3 hours, even thought your only going to bathe the Chicken for 1 1/2 -2 hrs ish. Add hot tap water to the pot at a height where the chicken can submerge and be weighed down in the water. My 8q IP is about 3/4 full for this.
Put the Chicken with its skin side up on a cutting board.. cut a Pocket in the middle of the Breast meat, running lengthwise, being careful not to poke a hole through the meat, but make sure that it is wide enough to get the ham and cheese into the hole. Roll up a slice.. or a stick …4” 1/2”x 1/2” (size of a mozzerella stick) of Cheese in the ham and insert it into the pocket. ( A little olive oil helps it slide in easier.) Season both sides of the Breasts with Seasoning Salt, but not overly so. Carefully place each Breast half into a Zip lock sandwich baggie and squeeze the air out and seal it up. Put each baggie into a larger Zip lock gallon sized baggie. This time submerge it down into water to squeeze all the air out before zipping up.
When your Sous Vide Bath reaches the 140° temp, submerge the Breasts into the Bath. You may need to weight it down (see pic) Set a separate timer for this and let them bathe 1 1/2 hrs. Because mine were so large I did 2 hours (at 140°) Meanwhile, make sure you have your bread crumbs or Chicharron crumbs ready to roll the Breasts in.
About half hour prior to taking the Breasts out of the Sous Vide Bath, Preheat oven 375°. Get a pan and a rack for the Breasts to go on. Put them in the oven to preheat, to put the Breasts on.
Remove the Breasts when they are done Bathing. (If you are making real Hollandaise leave the Hollandaise Sauce in the Bath) Remove the wrappers off the Chicken and lay it onto a plate and lightly sprinkle with baking powder. Dip Each Breast into the beaten egg and then roll into the the Crumbs. Bring the Plate to the Oven and carefully transfer the Breadded Breasts into the oven on the rack over the drip pan.
Bake@ 375° for about 25 min.
Remove from the Oven and let set for a couple of minutes before cutting. If you have made the real Hollandaise, get it out of the Bath and squish the sauce around to mix it up before serving over the Chicken.
I set the Sous Vide water and pot up early ..originally I set it for 5 hrs, so I wouldn’t need to re set it for when I was ready to load it. One of the advantages of Sous Vide is that you aren’t driven to hurry, you work on your own time schedule.
Oil and Herb Tossed and Marinated These were Dry Rubbed with Cajun seasonings, flash pan seared in hot cast Iron and Butter tossed in right before adding the Scallops.
This process happens fast so make sure to do these last before serving your meal. Season them first, and let them set until your ready to cook and serve them. Have your smaller 7” ish sized frying pan ready to go.
I’m giving you 2 methods. OIL and HERB tossed and Marinated, and DRY RUBBED Either way that you choose, follow the same cooking instructions under the last method.
FOR THE OIL TOSSED AND MARINATED : 6 large sea scallops. 1/2 tsp clove garlic grated finely. 1 Tbsp EVOO. 1/2 tsp Johnnies seasoning salt or for more kick…Slap ya Mama seasoning 4 leaves Basil minced. 2 Tbsp Butter.. room temp.
In a small mixing Bowl, add the Sea Scallops and EVOO and turn them over to coat evenly. Add the grated Garlic and Basil and mix, then sprinkle them evenly with the Slap ya Mama seasoning. Let set for about 5 minutes to marinate.
FOR THE DRY RUBBED:
Warning…. This method will smoke and the peppers in the Cajun seasoning can cause coughing, so ventilate well! TURN YOUR FAN TO HIGH, or sear outside on an induction cook top.?? Pat the Scallops dry with a Paper towel and sprinkle well with a mixture of: Tony Chachere’s Creole Seasoning. Johnnies. Slap ya Mama. 2 Tbsp Butter…room temp Set aside
TO FLASH PAN SEAR:
Heat a Small or 8” frying Pan to hot , quickly add Butter, (it will smoke and butter will start to turn brown,that’s why it’s important to quickly add the Scallops), and then the Scallops, from the largest to smallest? Do not turn heat down. Quickly Sear the Scallops for about 30-45 seconds per side, depending on their sizes they will tighten up a tad and turn color from more Opaque color to Milky. Do not overcook, they should slice like softened Butter. Immediately remove from the pan. Serve right away.
Optional: Lemon wedge or a sweet and thick Basalmic Vinegar drizzle.
Thisis is a different batch done with the Oil, Herb tossed and Marinated Dry rub methodDry Rub Method
Pour Salt in 2 qts of water in a pot, put it on to boil. At the same time, use another pot, and melt the Butter in it. Add the Mushroom pieces and Basil, sauté until cooked. Add the Better than Bullion, and stir. Add the Cream and Parmesean Cheese, and heat the cream until it just barely bubbles. Immediately remove from the heat, set aside until the ravioli is cooked.
Back to the Raviolis… when the water is at a rolling boil, add the raviolis to the salted water, and Turn the heat down to simmer. Simmer the Raviolis gently until done, according to pkg instructions. Pour the water off and add the cream sauce to the cooked Raviolis.
Hint, before freezing, shape the Pork Tenderloin into a c shape so that it will fit the pot when cooking. You can even take it out of its wrapping (which can crease and freeze into the meat) season it up and place into a gallon sized baggie to freeze. Pork doneness temperatures is. 145-150° for Med Rare. 150-155° for Medium. 155-160° for Medium Well and 160° for Well. This recipe tends to lean toward 150°. It is super easy to Raise the temp of the meat for those in the fam that like it more done than some. If you like it more well done, simply cut into slices and return them to the hot liquid for a couple of minutes. FOR FRESH TENDERLOIN click here.Pork Tenderloin IP
INGREDIENTS: 2 1/2 -3 Lb Frozen Pork Tenderloin Roast. From Costco. There are 2 pieces in one pkg. 2 tsp Seasoning salt. EVOO to spritz on the pork. 3 c Chicken Broth Paprika if you need it to have some color.
DIRECTIONS: Note: The reason for the 3 c broth is because it all plays into the cook times of the frozen pork loin. It takes longer to heat up and boil (starts to defrost/thaw the meat) as well as it takes longer to cool down which keeps the pressure up for longer which is all cook time. The broth also keeps hot and contents hot longer, all playing into the NPR which is all cook time too. make sense? Plus it makes good gravy if you thicken it up or save it for later.
Pour 3 c Chicken Broth into the Pot, add the trivet. Remove wrapper from the frozen Pork, spritz with EVOO and sprinkle seasoning on the Roast. The Olive Oil will help it stick. Lower the Tenderloin into the Pot. Put the lid on and Vent to Sealing. Set the time for 20 min and then let it NPR for 20 min before opening. 30 if you like the meat more done. Check for doneness. Target Internal Temp is 145°. It will keep rising for a few min. If it’s not quite there yet. You can cut it in half and put the lid back on and turn the pot to Sauté, open the vent, and let it steam for a minute, but watch carefully so it doesn’t over cook. If you need to have a little brown color on it, sprinkle with a bit of paprika on the spices before cooking ….and you can still put it up close to the elements under the broiler for about 1 minute max before slicing up.
Pic is for size only. Do not cook in wrapper! I have an 8 q but for the 6 you way want to use a gallon sized ice cream tub to curl it up in to your specs. Notice that it splits in two pieces, Two Tenderloins . Target internal Temp is 145° This one was done for 17 min and stopped cooking so that I could add the Duo Crisp Air Fryer Lid for 6 min at 400°.This one was 151° the temp keeps climbing for about 10 min as it sets. You can always turn the pot off and back on to sauté, set the lid on for a couple min if you want it more done.The Pork is not as pink as the picture looks
If you are using the Oven to Bake the Potatoes Pre heat to 350° 2-4 Extra large Russet Potatoes. 1/2 lb hamburger. 1/2 Lb Italian Sausage. 1 cup Onion Chopped. 1/2 bag of Spinach. (Or use super greens…fresh Kale, Swiss Chard, Beet Greens etc) 1/2 c Parmesean Cheese. (or shredded Cheese blends) Sour cream. Grated Cheese. Butter. EVOO to rub on potatoes. Seasoning salt for Potatoes
*Optional Cooked Bacon Crumbles, chives and Scallions!
Wash And dry the potatoes well. Coat them with Olive oil and seasoning if desired. Put the trivet in the Pot. Add required Liquid to the Pot and set the Time to 30 min with 15 min NPR.
Or poke holes in the Potato for baking and bake the potatoes in at 350° Oven for 1 1/2 hrs at 350°. 350° convect can finish smaller Potatoes in 45 min. Check that a fork inserts easily. I like the Skins thick , but you can put foil on them if desired.
While the Potatoes cook,….. In a frying pan, fry the burger and sausage until cooked. Drain all but a couple of Tbsp of grease off. Add the chopped Onion and Cook until onions are cooked down. Add the Spinach and cook until Spinach is wilted. Add the Parmesean on top and turn the heat off. let The meat set.
Cut and Butter your Potato, Season with Salt and Pepper. Spoon the meat mixture onto the Botato and garnish with S Cream and Cheese. Bacon is optional But..soo good when added on top! I mean What’s not good with Bacon.
Either you can Pierce and Bake the Potatoes in the Oven at 350° for about 45 min. Or do them in the IP as seen below.
Cook the Potatoes in the IP Brown Sausage, and Hamburger, Drain.Add Onion and cook down.Add Spinach.Add Spinach and cook downAdd Parmesean , set aside.I cut mine in Half . It was a huge Potato.Add Butter, Salt and Pepper
(This one was Baked in the Oven)
Spoon meat on.Garnish with S cream and Cheese. Enjoy.
