B. Peavy, Betty - Instant Pot Duo Crisp Air Fryer Cookbook - 200 Incredible, Delicious, Mouthwatering, Easy, Healthy Recipies (2020)

INSTANT POT DUO CRISP AIR
FRYER COOKBOOK
BY: Betty B. Peavy
TABLE OF CONTENTS
INTRODUCTION
INSTANT POT DUO CRISP AIR FRYER RECIPE
SCOTCH EGGS
BOILED EGGS
BALSAMIC BEEF ROAST
HOT DOGS
AIR FRIED KALE CRISPS
STEAK KEBABS
AIR FRIED MAC AND CHEESE
SIZZLING TURKEY FAJITAS PLATTER
CHEESY AIR FRYER SPAGHETTI
BIG BITE SANDWICH:
INSTANT POT PEPPERONI PASTA
SMOKY-SWEET AIR FRYER CHICKPEAS
SIMPLE & EASY MAC AND CHEESE
ZUCCHINI SPINACH MUFFINS
COCONUT BEEF CURRY
ROASTED BROCCOLI CAULIFLOWER
COCONUT PORRIDGE:
BUTTER GARLIC CHICKEN:
LEMON GARLIC CHICKEN
BEEF CURRY
CHILI GARLIC BRISKET
BRAZILIAN MINI TURKEY PIES
CHICKEN CASSEROLE
HEALTHY MEDITERRANEAN VEGETABLES
CRUSTED SALMON MIX
POACHED TOMATOES WITH EGGS
SEASONED CHILI JAM
CRISPY PARMESAN ROASTED ARTICHOKE HEARTS
CRISP CHICKEN WINGS
STUFFED CALAMARI MIX
MEATBALLS
SEASONED MANGO SAUCE
ASIAN PORK ROAST
SPICY PULLED CHUCK ROAST
CHIPOTLE BEEF
PARMESAN SALMON
MUSTARD CHICKEN
BALSAMIC CHUCK ROAST
BAKED ZUCCHINI CHICKEN
EASY PORK ROAST
SAVORY FETA SPINACH EGG CUP
RANCH SEASONED PORK CHOPS
MEATLOAF
BASIL PESTO SALMON
TASTY AND SOFT BOILED EGG
STUFFED CHICKEN JALAPENOS
GREEK SALMON
TASTY RHUBARB SAUCE RECIPE
FLAVORFUL PORK CHOP
STUFFED PORK CHOPS
CRISPY AVOCADO FRIED
TASTY ORANGE SAUCE
PORK TENDERLOIN
SPINACH, BACON WITH EGGS
CAULIFLOWER & POTATO CREAM SOUP WITH PARSLEY
CHICKEN & POTATO SOUP
QUICK SWISS CHARD & CHICKEN STEW
INSTANT POT DUO CRISP MAC AND CHEESE
TURKEY BURGERS
RASPBERRY SCONES
POTATO-LEEK SOUP WITH TOFU
WHOLESOME ASPARAGUS
SOUTHWEST FRITTATA
ONION SOUP
MAGIC KETO COOKIES
MEDITERRANEAN CARROT & CHICKPEA SOUP
CHICKEN TIKKA MASALA
THYME PORK LOIN WITH APPLES & DAIKON
QUINOA PILAF WITH CHICKEN
AIR FRYER FRIED PICKLES
SPICED CHICKEN THINGS WITH GARLIC
BLUEBERRY MUFFINS
SWEET CREAM CANES
CRISPY PARMESAN ROASTED ARTICHOKE HEARTS
SUNDAY TURKEY LETTUCE WRAPS
SAVORY TROPICAL CHICKEN
PORK BALLS WITH APPLE SAUCE
SPICED CHICKPEAS
CAULIFLOWER PIZZA
HOMEMADE NUTELLA PIE
COCONUT CHINA PUDDING
POLENTA STICK
TURMERIC BUTTERNUT SQUASH SOUP
INDIAN TASTY CHICKEN CURRY
OREGANO WHOLE CHICKEN
TUNA PIE
KETO CHOCOLATE MUFFINS
DIJON MUSTARD CHICKEN BREAST
COCONUT CHICKEN
CREAMED TOASTED STICKS
CHICKEN & VEGETABLE RICE SOUP
CREAM CHEESE PANCAKES
LEMON CHICKEN WINGS
CLASSIC FRENCH FRIES
FARRO & VEGETABLE CHICKEN SOUP
SWEET CREAM CANES
CRUNCHY ZUCCHINI CHIPS
EASY PORK BALLS WITH APPLE SAUCE
PANCETTA KALE WITH BEANS & CHICKPEAS
TUSCAN VEGETABLE CHICKEN STEW
PARSLEY NOODLE SOUP WITH CHICKEN
SAVORY TROPICAL CHICKEN
ROSEMARY WHOLE CHICKEN WITH ASPARAGUS SAUCE
FAST CRÈME BRULEE
STRAWBERRY RICOTTA CHEESECAKE
PARTY STUFFED FULL CHICKEN
SQUASH NOODLES WITH SPINACH-WALNUT PESTO
CLASSIC NEW YORK CHEESECAKE
OREGANO CHICKEN THIGHS IN TOMATO SAUCE
WONDERFUL VANILLA PUDDING WITH BERRIES
CHICKEN MEATBALLS PRIMAVERA
PARTY STUFFED FULL CHICKEN
SAUCY CHICKEN WITH BASIL PESTO
GARLICKY OYSTER STEW
NEW YORK CHEESECAKE
BROCCOLI CHEDDAR CHICKEN AND RICE CASSEROLE
INSTANT POT MASHED POTATOES
INSTANT POT “ROTISSERIE” CHICKEN
INSTANT POT THAI BEEF LETTUCE WRAPS
INSTANT POT CHICKEN CACCIATORE
PORK CHOPS
CRISP AIR FRYER SALMON
HAMBURGERS
FRIED PICKLES
COCONUT SHRIMP
BBQ RIBS
YOGURT RECIPE
SOUS VIDE STEAK
ORANGE CHICKEN
MOZZARELLA STICKS
INSTANT POT PORK CARNITAS RECIPE
CAULIFLOWER WINGS
SOUTHERN FRIED AIR FRYER CHICKEN
APPLE OATMEAL CUPS
TARRAGON AND PARMESAN SCRAMBLE
LEMON OLIVE CHICKEN
INSTANT POT OATMEAL
INSTANT POT SALSA VERDE SHREDDED CHICKEN
INSTANT POT WHITE CHICKEN CHILI
BRUSSELS SPROUTS
GARLIC STUFFED MUSHROOMS
JUICY TURKEY BURGER RECIPE
ROASTED AIR FRYER CARROTS
FRIED CHICKEN TACOS
LOBSTER TAILS
PIGS IN A BLANKET
PULLED PORK TAQUITOS
PORK TENDERLOIN RECIPE
JAMAICAN JERK PORK
MINI EMPANADAS WITH CHORIZO
CRISPY ONION RINGS
CHEESY PARMESAN TRUFFLE FRIES
AIR FRYER CRAB CAKES
MINI POPOVERS
BANANA BREAD
CRUMBLE CAKE WITH RASPBERRIES
SRIRACHA SHREDDED CHICKEN
FRENCH CHICKEN CASSEROLE IN RED WINE
CINNAMON ROLLS
CHINESE TAKEOUT SWEET N SOUR PORK
CHICKEN PARMESAN
INSTANT POT PIZZA PASTA
INSTANT POT WHOLE CHICKEN
CHICKEN CASSEROLE
INSTANT POT CHEESY SOUTHWESTER LENTILS & BROWN RICE
CRISPY POTATOES
CHOCOLATE CHIP COOKIES
MINI EGG BAKE
ROASTED ASPARAGUS
ACORN SQUASH
FALAFEL BALL
PORK BELLY BITES
CAULIFLOWER RICE
SHRIMP WITH LEMON
OMELET
CINNAMON DOUGHNUTS
SAUSAGE PATTIES
EGG AND TOAST CUPS
FISH AND CHIPS
CHICKEN TENDERS
LAMB CHOPS WITH GARLIC
ROASTED CARROTS
TOFU ITALIAN STYLE
SWEET POTATO TOTS
COCONUT PIE
ROAST BEEF
FRENCH TOAST STICKS
BLOOMIN ONION
LEG OF LAMB WITH LEMON
CHICKEN AND BROCCOLI
CRISPY LENTIL SOUP
APPLE SAUCE
STIR-FRIED EGG AND TOMATO
RHUBARB SAUCE
MANGO SAUCE
BBQ SAUCE RECIPE
CARROT SAUCE
PLUM SAUCE
ONION RINGS
INTRODUCTION
The instant pot which solves the dual purpose for a homemaker is very
helpful. Nowadays cooking is very easer by using instant pot. There are 6 wet
and 5 crisp cooking functions. One can use the air fryer for frying, roasting,
baking, boiling, and dehydrating etc. There are two benefits in instant pot 1)
you can set 11 different functions on this appliance. 2) Customizable design
that turns it into an air fryer in an instant pot. All the functions of instant pot
duo crisp air fryer are customizable. You can set them right from the control
panel and start preparing your favorite meals a day in and out. The crisp air
fryer lid comes with an inbuilt power lid that charges the pot and provides the
connection without having to use any external power for the Instant Pot. The
basic function of the Instant Pot is just like any other cooking appliance. Still,
in this version, it comes with both pressure cooker and air fry options, which
is made possible with the help of two separate lids. In this book, I will
provide you the correct knowledge about the Crisp Duo Air Fryer. There are
200+ recipes in this book which is very helpful.
INSTANT POT DUO CRISP AIR FRYER RECIPE
Scotch Eggs
Ingredients:
1 egg, lightly beaten
1 lb. bulk sausage, uncooked
5 hard-boiled eggs
1 tbsp. mustard or hot sauce
Oil spray, for coating
1 cup almond flour or coconut flour
Directions:
1) First, peel the hard-boiled eggs and set aside. Meanwhile, divide the
sausage into 6 equal parts and flatten to form a 4-inch wide patty. Lay
the boiled eggs in the center and wrap the patty around it. Repeat the
process until you have used up all the eggs and sausage parties.
2) Dip each sausage wrapped party in the beaten egg and then into almond
flour for coating spray evenly all sides with oil.
3) Place wrapped patties in the air fryer, making sure they aren’t
overcrowded. You may use the second layer of the air fryer basket to
accommodate all parties. Attach the instant pot duo crisp Air Fryer Lid
and air fry at 400 degrees F for 12-16 minutes, turning halfway through
cooking.
4) After, once done, cut in halves and serve with mustard on top. You may
also serve it with hot sauce.
Boiled Eggs
Ingredients:
6 large eggs
Directions:
1) First, select the Air Fry option on the Instant Pot Duo Crisp Air Fryer.
Adjust the temperature to 390 degrees F and press start to begin
preheating.
2) After the preheating is complete, place the eggs on the Air Fryer basket
and close the lid. Air Fry on 300 degrees F for 15 minutes. Once the set
time is over, remove the eggs from the Instant Pot Duo Crisp Air Fryer
tray and place them in a bowl filled with ice water for 5 minutes.
3) Remove and peel the eggs for eating.
Balsamic Beef Roast
Ingredients:
2 rosemary stalks, chopped
4 tsp. garlic, minced
2 lbs. round beef roast
2 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. pepper
2 tbsp. balsamic vinegar
Directions:
1) First, brush meat with oil.

2) Mix together rosemary, pepper, garlic, and salt and rub over meat.
3) Set instant pot duo crisp on sauté mode.
4) Sear meat in a pot until browned.
5) Pour remaining ingredients over meat.
6) Seal the pot with pressure cooking lid and select slow cook mode and
cook on low for 8 hours. Serve and enjoy.
Hot Dogs
Ingredients:
6 Hot Dogs
6 Hot Dogs Buns
Directions:
First, place the hot dogs in the Instant Pot Duo Crisp Air Fryer basket and
close the lid. Select the Air Fry option and Air Fry on 400 degrees F for 4-6
minutes. Remove the hot dogs and put them in buns. Place them back in Air
Fryer basket and cook on 400 degrees F for two more minutes remove and
top with your favorite toppings.
Air Fried Kale Crisps
Ingredients:
1 bunch Tuscan kale, stems and ribs removed, leaves cut into 2-
inch (5-cm) pieces.
2 tbsp. Olive oil.

½ tsp. kosher salt, plus more, to taste.
¼ tsp. freshly ground pepper.
Directions:
1) First, preheat Instant Pot Duo Crisp Air Fryer to 390 degrees F.
2) In a large bowl, toss together kale, olive oil, ½ tsp. salt, and pepper.
3) In batches, place the kale in the air fry basket and insert it into the
Instant Pot Duo Crisp Air Fryer. Cook until the Kale gets crisp, about 5
minutes.
4) Transfer the chips to a bowl and season with salt. Serve warm and
enjoy.
Steak Kebabs
Ingredients:
1 lb. sirloin steak cut into 1-inch chunks
¼ cup of soy sauce
1 tbsp. garlic minced
1 tsp. brown sugar

¼ cup olive oil
½ tsp. ground cumin
8 oz. Baby Bella mushrooms stem removed.
1 red onion chopped into 1-inch pieces.
Salt and pepper to taste.
1 Green Bell Pepper chopped into 1-inch pieces.
¼ tsp. black pepper.
Directions:
1) First, mix together soy sauce, garlic, cumin, salt, steak, olive oil, and
black pepper. Allow marinating for around 30 minutes.
2) After preparing for cooking, select the Air Fry option. Adjust the
temperature to 390 degrees F and press start to begin preheating.
3) Once the preheating temperature is reached, place the marinated meat,
baby Bella mushrooms, green pepper, and red onion on the Instant Pot
Duo Crisp Air Fryer tray.
4) Place the tray inside of Instant Pot Duo Crisp Air fryer. Air Fry for 10-
12 minutes while flipping halfway.
Air Fried Mac and Cheese
Ingredients:
1 cup Elbow Macaroni
1 ½ cup Cheddar Cheese
Salt and Pepper
1 tbsp. Parmesan Cheese
½ cup Milk
½ cup Broccoli or Cauliflower
Directions:
1) First, preheat the Instant Pot Duo Crisp Air Fryer at 390 degrees F.
2) Boil some water over high heat, and reduce the heat to med and add
macaroni & vegetables.
3) Simmer it until macaroni is al dente & vegetables are tender but not
mushy (for about 7-10 minutes). Drain the vegetables and pasta &
return them to the basket.
4) Add Cheddar cheese and milk to the macaroni and vegetables, and toss
to combine. Season with pepper and salt.
5) Pour pasta mixture into an ovenproof dish. Then sprinkle the parmesan
cheese over top of it.
6) Place the dish on the Instant Pot Duo Crisp Air Fryer Basket and adjust
the temperature at 350 degrees F
7) Close the Air Fryer lid and cook for bake it for fifteen minutes. Allow it
to sit for 5-10 minutes in the Instant Pot Duo Crisp Air Fryer before
serving.
Sizzling Turkey Fajitas Platter
Ingredients:
1 Large Yellow Pepper
1 Large Red Pepper
1 Large Green pepper
1 Large Avocado
3.5 oz. Leftover Turkey Breast
½ Small Red Onion
5 Tbsp. Soft Cheese
2 Tbsp. Mexican Seasoning
1 Tsp. Cumin
3 Tbsp. Cajun Spice
6 Tortilla wraps
Salt & Pepper
½ cup Fresh Coriander
Directions:
1) First, start by slicing the salad. Chop the avocado to little wedges. Dice
the red onion. Slice the peppers into thin slices.
2) Chop up the turkey breast into small little chunks.
3) Place the turkey, peppers, and onions into a bowl and mix with all the
seasonings along with the soft cheese and then place in silver foil.
4) Place all of them in the Air Fryer tray and then close the lid.
5) Select the Air Fry option. Cook for 20 minutes at 390 degrees F.
6) Once done, serve them hot.
Cheesy Air Fryer Spaghetti
Ingredients:
1 lb. ground beef
1(24 oz.) jar spaghetti sauce
8 oz. spaghetti noodles, broken into thirds
1 ½ cups Mozzarella cheese, grated and divided
2 cups beef broth
½ cup Parmesan cheese grated
1 green onion diced (optional)

1 onion, diced
2 tbsp. olive oil
¼ tsp. Salt
Directions:
1) Set the instant pot to Sauté then drizzle the bottom of the steel pot with
olive oil.
2) Sauté the onions and ground beef then season with salt. Continue to
cook until the ground beef is no longer pink.
3) Evenly spread the cooked meat to cover the bottom of the pot entirely.
4) Pour the spaghetti sauce then add the broth into the jar. Put the lid back
on and shake the jar to mix the meat and broth with the remaining
sauce. Pour the broth into the pot but do not stir.
5) Sprinkle the broken spaghetti noodles on top of the liquid.
6) Using a spoon spatula, gently submerge the noodles into the sauce but
do not stir.
7) Place the pressure cooker lid and close the steam valve.
8) Pressure cook on HIGH for 9 minutes.
9) Quick-release and remove the lid.
10) Stir in one cup of mozzarella cheese until it melts.
11) Sprinkle the remaining half cup of the mozzarella cheese plus
the parmesan on top of the spaghetti. Top with the diced green onions
then closes the pot with air fryer lid.
12) Air fry at 400 degrees F for 5 minutes, until the cheese melts
and gets golden brown on top. Serve and enjoy.
Big Bite Sandwich:
Ingredients:
6 Italian sausages
1 ½ cups water
6 hot dog buns
Directions:
1) Pour about 1 ½ cups of water into the inner steel pot. Set the trivet and
the basket inside the pot, coating the bottom part of the basket with
nonstick spray.
2) Place the sausage links inside, making sure that they’re not overlapping
each other.
3) Close the pot with pressure cooker lid and steam valve. Adjust the
setting to high and cooking process so that both sides get browned.
4) Quick-release and remove the lid then spritz the links with cooking
spray.
5) Cover the lid and air fry at 400 degrees F for 8 minutes. Flip halfway
through the cooking process so that both sides get browned.
6) Remove from the pot and serve in buns.
Instant Pot Pepperoni Pasta

Ingredients:
16 oz. rigatoni pasta
1 lb. Italian sausage
6 oz. pepperoni, sliced
8 oz. Mozzarella cheese, shredded
1 cup red wine
1 medium onion, chopped
1 (28 oz.) can tomato puree
1(28 oz.) can diced Italian tomatoes, with juice.
2 tbsps. Garlic, minced
¼ tsp. basil
¼ tsp. red pepper, crushed
¼ tsp. ground black pepper
½ tsp. salt
½ tsp. oregano
2 cups chicken stock
Directions:
1) Set the instant pot to SAUTE then cook the onions, sausage and garlic
until browned.
2) Stir in the spices, salt, pepper, the chicken stock, red wine, and half of
the pepperoni. Make sure that everything is well combined.
3) Add the tomato puree and tomatoes and stir lightly.
4) Pour in the pasta, gently pressing down to ensure that it’s covered with
liquid. Don’t stir so that the pasta will be kept at the bottom of the pot.
5) Pressure cook on HIGH for about 6 minutes or until al dente.
6) Quick-released and remove the lid.
7) Add in 1/3 of the cheese then stir well. Add the remaining cheese on top
and layer the rest of the pepperoni on top of the cheese.
8) Attach the air fryer lid to the instant pot and air-fry at 400 degrees F for
5 minutes.
9) Once cooked, remove the lid and serve the pepperoni pasta.
Smoky-Sweet Air Fryer Chickpeas
Ingredients:
1(15 ounces) can chickpeas
2 tablespoons Aquafina from chickpeas

1 tablespoons maple syrup
1 ½ teaspoons garlic powder
½ teaspoon sea salt
2 teaspoons smoked paprika
Direction:
1) Drain the chickpeas while reserving Aquafina obtained. Don’t rinse

chickpeas.
2) Add chickpeas to the Instant Pot Duo Crisp Air Fryer basket, shake to a
single layer, place inside the Air Fryer. Choose the Air Fry function and
close the lid.
3) Air Fry at 390 degree F for at least 8 minutes.
4) While the chickpeas cook, whisk together 2 tablespoons Aquafina,
maple syrup, smoked paprika, garlic powder, and salt in a mixing bowl
(save the remaining Aquafina for further use.)
5) Add chickpeas fresh from the Instant Pot Duo Crisp Air Fryer and stir
to coat them completely. Return the flavored chickpeas to the air fryer
basket and using a spatula to get every last bit of the sauce.
6) Return chickpeas to the Instant Pot Duo Crisp Air Fryer. Air Fry at 390
degree F for 5 more minutes. Shake the basket, return to the Fryer for
another 3-5 minutes, until chickpeas are crisp.
7) Transfer to a serving bowl. Serve warm or at room temperature.
Simple & Easy Mac and Cheese
Ingredients:
2 ½ cups macaroni
2 2/3 cups sharp cheddar or pepper jack, shredded
1 cup bread crumbs
1 ¼ cups heavy cream
1/3 cup Parmesan cheese, shredded
8 tbsp. butter, melted and divided
Salt and pepper to taste
¼ tsp. garlic powder
Directions:
1) Place the metal inner pot in your instant pot and add the chicken broth.
2) Also add the heavy cream, 4 tablespoons of butter and macaroni.
3) Pressure cook on HIGH for about 20 minutes or until al dente.

4) Combine the bread crumbs with the remaining butter in a mixing bowl.
5) Quick-release the pressure and stir in 2 cups of sharp cheddar (or
pepper jack), salt, pepper and garlic powder.
6) Top with the remaining 2/3 cup of sharp cheddar (or pepper jack), 1/3
cup of Parmesan cheese, and breadcrumb mixture.
7) Air fry at 400 degrees F for about 5 minutes or until browned.

8) Transfer into serving plates and enjoy!
Zucchini Spinach Muffins
Ingredients:
2 tbsp. onion spring, chopped
¼ cup feta cheese, crumbled
½ zucchini, grated
2 eggs
1/8 cup butter, melted
¼ cup coconut flour
1/8 cup parmesan cheese, grated
1/8 tsp. salt
1/8 tsp. black pepper
2 tbsp. parsley, chopped
¼ tsp. nutmeg
¼ tsp. baking powder
1/8 cup water
¼ cup spinach, cooked
Directions:
1) First, in a bowl, whisk together eggs, water, butter, and salt.

2) Add baking soda and coconut flour and mix well.
3) Add onions, nutmeg, parsley, spinach, zucchini, parmesan cheese, feta
cheese, pepper, and salt and stir well.
4) Pour batter into the silicone muffin molds.
5) Place silicone muffin molds into the instant pot air fryer basket and
place basket in the pot.
6) Seal the pot with air fryer lid and select bake mode and cook at 400F
for 20-25 minutes. Serve and enjoy.
Coconut Beef Curry
Ingredients:
1 lb. lean ground beef
1 tbsp. Curry paste

1 tsp. ginger
1 tsp. line zest
1 ½ cups can tomato, sauce
1 leek, sliced
2 tsp. lime juice
½ can coconut milk
1 tbsp. soy sauce
Directions:
1) Add the meat into the inner pot of instant pot duo crisp and cook on
sauté mode until browned.
2) Add remaining ingredients and stir well.
3) Seal the pot with pressure cooking lid and select slow cook on low for 4
hours. Stir and serve.
Roasted Broccoli Cauliflower
Ingredients:
1/3 cup olive oil
6 garlic cloves, minced
4 cups cauliflower florets

4 cups broccoli florets
Pepper
Salt
2/3 cup parmesan cheese, grated and divided
Directions:
1) Line instant pot air fryer basket with parchment paper or foil
2) Add cauliflower, broccoli, half cheese, garlic, and olive oil in a bowl
and toss well. Season with pepper and salt.
3) Add broccoli and cauliflower mixture into the air fryer basket and place
basket in the pot.
4) Seal the pot with air fryer lid and select bake mode and cook at 400 F
for 15 minutes.
5) Add cheese and toss well. Serve and enjoy.
Coconut Porridge:
Ingredients:
½ tsp. cinnamon
¼ tsp. nutmeg
1 cup shredded coconut, unsweetened
1 tsp. vanilla
4 tbsp. psyllium husks
2 cups almond milk, unsweetened
2 2/3 cup water
4 tbsp. coconut flour
1 tsp. liquid stevia
Directions:
1) Add coconut into the inner pot of instant pot duo crisp and set pot on
sauté mode.
2) Sauté coconut until toasted
3) Add water and almond milk and stir well
4) Seal the pot with pressure cooking lid and select high pressure and set a
timer for 0 minutes.
5) Once done, allow to release pressure naturally for 10 minutes then
release remaining pressure using a quick release. Remove lid.
6) Add remaining ingredients and stir well. Serve and enjoy.
Butter Garlic Chicken:
Ingredients:
8 garlic cloves minced
2 tbsp. olive oil
1 fresh lemon juice
2 lbs. chicken drumsticks

Salt
Pepper
4 tbsp. butter, melted
Directions:
1) Line instant pot air fryer basket with parchment paper or foil.
2) Add chicken into the large bowl and pour remaining ingredients over
chicken and toss well.
3) Transfer chicken into the air fryer basket and place basket in the pot.
Lemon Garlic Chicken
Ingredients:
1 fresh lemon juice
2 lbs. chicken drumsticks
Pepper
2 tbsp. olive oil

10 garlic cloves, sliced
Direction:
1) Line instant pot air fryer basket with parchment paper and foil.
2) Add chicken, parsley, lemon juice, garlic, oil, pepper, and salt into the
mixing bowl and toss well.
4) Seal the pot with air fryer basket and select bake mode and cook at 400
F for 35-40 minutes. Serve and enjoy.
Beef Curry
Ingredients:
2 tbsp. butter
½ lb. beef stew meat
½ cup sun-roasted tomatoes, diced
2 garlic cloves, crushed
½ tsp. cumin powder
1 tbsp. fresh ginger, grated
1 cup of water
1 tsp. gram masala
½ tsp. cayenne pepper
1 green chili peppers, chopped
1 bell peppers, sliced
1 tsp. coriander powder.
Directions:
1) First, add all ingredients into the inner pot of instant pot duo crisp and
stir well.
2) Seal the pot with pressure cooking lid and cook on high for 30 minutes.
3) Once done, allow to release pressure naturally, Remove lid. Stir well
and serve.
Chili Garlic Brisket
Ingredients:
3 lbs. brisket
½ tsp. chili powder
¼ cup beef broth
14.5 oz. can tomato, cursed
½ tsp. sea salt
¼ tsp. pepper
Directions:
1) First, rub spices all over brisket and place in the inner pot of instant pot
duo crisp.
2) Pour broth and crushed tomatoes and brisket.
cook on low for 10 hours.
4) Remove meat from pot and shred using a fork.
5) Clean the pot. Add shredded meat into the air fryer basket and place
basket into the pot.
6) Seal the pot with air fryer lid and select broil mode and for 10 minutes.
Serve and enjoy.
Brazilian Mini Turkey Pies
Ingredients:
1 small egg beated
1.76 oz. Shredded Turkey
7 oz. Homemade Tomato Sauce
1 oz. Turkey Stock
1 Tsp. Oregano
1 Tbsp. Coriander
8 Slices Filo Pastry
Salt & Pepper

1.6 oz. ml Coconut Milk
1.6 oz. whole Milk
Directions:
1) Place your wet ingredients into a mixing bowl apart from the egg and
mix well.
2) You will now have a pale looking sauce that will be the stock for your
pie. Add the turkey and seasoning and mix again. Put to one side.
3) Line your little pie cases with a little flour to stop them sticking and
then line with the filo pastry. Aim for one sheet of filo for each pie you
are doing and have it centered so that you can then fold over the spare
pastry for the top of the pie.
4) Add the mixture to each mini pie pot so that they are ¾ full
5) Cover the top with the remaining pastry and then brush the egg along
the top.
6) Place them into the Instant Pot Duo Crisp Air Fryer Basket.
7) Close the Air Fryer lid and cook for ten minutes at 350 degree F
Chicken Casserole
Ingredients:
5c chicken broth
1 t garlic powder
1/4c frozen peas
1/4c frozen broccoli pieces
2 stalks celery (chopped)
12 oz. bag egg noodles
½ large onion
½ c chopped carrots
¼ c sour cream
1c cheddar cheese, shredded
1 can cream of chicken and mushroom soup.
1 package French’s onions
3 cup of chicken, shredded
Direction:
1) Place the chicken, vegetables, garlic powder, salt and pepper, and broth
into the Instant Pot and stir.
2) Press or lightly stir the egg noodles into the mix until damp/wet.
3) Pressure cook on manual high pressure for 4 minutes.
4) Quick release
5) Stir in the sour cream, can of soup, cheese, and 1/3 of the French’s
onions.
6) Top with the remaining French’s onions and using the air fry lid, air fry
at 400 for 4-5 minutes until golden brown.
7) It using the oven or air fryer to crisp the top, transfer to a pan and broil
or air fry until golden brown.
Healthy Mediterranean Vegetables
Ingredients:
1.76 oz. Cherry Tomatoes
1 Medium Carrot
1 Tsp. Mixed Herbs
2 Tbsp. Honey
6 Tbsp. Olive Oil
Salt & Pepper
1 Large Parsnip
1 Green Pepper
1 Large Courgette
1 Tsp. Mustard
2 Tsp. Garlic Puree
Direction:
1) At the bottom of your Air Fryer slice up the courgette and green pepper
and place them into the Instant Pot Duo Crisp Air Fryer Tray. Peel and
dice the parsnip and carrot and add the cherry tomatoes whole while
still on the vine for extra flavor.
2) Drizzle it with 3 tablespoons of olive oil.
3) Close the Air Fryer lid and cook for 15 minutes at 350 degree F.
4) In the meantime, mix up the rest of your ingredients and place them
into an Air Fryer basket.
5) When the vegetables are done transfer them from the tray of the Air
Fryer into the basket and shake well so that all the vegetables are
covered in the marinade.
6) Sprinkle it with a little more salt and pepper and place them into Instant
Pot Duo Crisp Air Fryer.
7) Close the Air Fryer lid and cook for 5 minutes on 390 degree F
Crusted Salmon Mix
Ingredients:
4 salmon fillets
¼ cup of lemon juice
2 tablespoon of honey
1 teaspoon of Dill (chopped)
Salt and black pepper to taste.
1 tablespoon of mustard
1 cup of Pistachios
Direction:
1) First Mix pistachios with mustard, honey, lemon juice, salt, black
pepper and dill in a clean bowl.
2) Whisk properly and spread over the salmon.
3) Put inside your air fryer and cook at a temperature of 350 degrees F for
10 minutes
4) Divide into different plates and serve with a side salad.
Poached Tomatoes with Eggs

Ingredients:
1 red onion
3 medium tomatoes
1 tablespoon of fresh dill
4 eggs
1 teaspoon of salt
½ teaspoon of paprika
½ teaspoon of white pepper
1 tablespoon of olive oil
Directions:
Add the olive oil inside to the ramekins by spraying.
Then, make sure to beat the eggs into every ramekin.
Mix the paprika, white pepper, fresh dill, and salt together in the
mixing bowl. Ensure to stir the mixture gently as you mix.
Follow this by cutting the red onion into the mix
Cut the tomatoes into small pieces and then mix the pieces with the
onion. Once again, stir the mixture gently and well.
Seasoned Chili Jam
Ingredients:
4 oz. sugar
Salt and black pepper to taste
A drizzle of olive oil
2 onions (finely chopped)
3 tablespoon of water
17 oz. cranberries
4 red chili peppers (seeded and chopped)
4 garlic cloves (minced)
2 tablespoon of red wine vinegar
Direction:
1) Put your instant pot duo crisp on sauté mode, then add oil and turn on
the heat.
2) Also, add onions, garlic and chilies, stir gently and cook for 8 minutes.
3) Proceed by adding cranberries, vinegar, water and sugar, then stir
gently. Close the lid and cook at high mode for about 15 minutes.
4) Do a quick release of the pressure and gently open the lid, mash sauce
with the help of an immersion blender, then put the pot on simmer
mode and cook for about 15 minutes.
5) Season with salt and pepper, then transfer to jars and serve on demand.
Crispy Parmesan Roasted Artichoke Hearts
Ingredients:
3/2 cup grated parmesan
½ cup panko breadcrumbs
1 teaspoon ground black pepper
1 teaspoon kosher salt
¼ cup Caesar dressing to dip
¼ cup panko breadcrumbs
32 ounces (1 can) artichoke hearts
2 eggs, large
Directions:
1) Drain and pat dry the artichoke hearts.

2) Combine flour and salt with pepper in a large bowl
3) Put the drained artichokes in this mix and mix to coat thoroughly.
4) Beat the eggs in a small bowl until it fronts
5) Now mix salt, parmesan, pepper, and panko in another large shallow
bowl
6) Place a parchment paper in the air fryer basket for easy cleaning and put
the air fryer basket in the inner pot of the Instant Pot Air Fryer.
7) Close the crisp lid.
8) Select the air fryer in the ROAST mode at 425 degrees F and select the
9) Press START to begin the roasting.
10) Midway through the cooking open the crisp lid and shake the
air fryer basket for even cooking.
11) After shaking the basket, close the crisp lid so that the roasting
can resume automatically from where you have interrupted. Once the
roasting is over, serve it hot.
Crisp Chicken Wings
Ingredients:
½ cup of franks Red Hot Sauce
¼ Worcestershire sauce
1 white vinegar
¼ cayenne pepper
1/8 garlic powder

¼ cup of butter
1 T oil of choice (or avocado oil)
1 cup chicken broth (can substitute water)
Seasoned salt to taste
Celery for garnish
Blue Cheese or Ranch dressing for dipping.
Direction:
1) Pour broth or water into the Instant Pot.

2) Place the chicken wings into the air fryer basket and set the basket in
the pot.
3) Pressure cook on high pressure for 10 minutes for thawed wings and 12
minutes for thawed wings and 12 minutes for frozen.
4) While the wings are cooking, place the butter, Franks Red Hot Sauce
Worcestershire sauce, vinegar, cayenne pepper, and garlic powder in a
small saucepan.
5) Heat and whisk the ingredients over medium high heat until the butter
melts and the mix starts to barely bubble at the edge of the pot.
6) Remove the sauce from heat and set aside.
7) Quick release the pressure

8) Remove the air fryer basket and discard the liquid in the pot.
9) Spray the wings with oil and toss Spray and toss again to coat or toss
the wings in 1 oil to coat.
10) Season the wings with seasoned salt or salt and pepper to taste
and toss to coat.
11) Using the air fryer lid air fry for 20 minutes at 400, tossing the
wings every five minutes.
12) During the last five minutes reheat the sauce on low.
13) Remove the wings from the pot to a serving dish and coat with
the sauce. Serve with blue cheese or ranch dressing and celery and
enjoy!
Stuffed Calamari Mix
Ingredients:
2 garlic cloves (minced)
1 red bell pepper (chopped)
5 ounces of kale (chopped)
Chopped and tubes reserved
4 big calamari (tentacles separated and chopped and tubes

reserved)
2 ounces of canned tomato puree

1 yellow onion (chopped)
1 tablespoon of olive oil
2 tablespoon of Parsley (chopped)
Directions:
1) Heat up a pan containing oil over medium heat, and add onion and
garlic.
2) Stir gently and cook for about 2 minutes
3) Add bell pepper, tomato puree, calamari tentacles, kale, salt and pepper,
stir gently.
4) Cook for about 10 minutes and remove the heat.
5) Stir gently and cook for 3 minutes.
6) Stuffed calamari tubes in the mix.
7) Hold firmly with toothpicks, then put in your air fryer.
8) Cook at a temperature of 360 degrees F for 20 minutes.
9) Divide the calamari on different plates.
10) Sprinkle parsley all over and serve.
Meatballs
Ingredients:
5 oz. pork minced
½ tsp. mustard
½ tsp. garlic paste
½ onion diced
½ tbsp. fresh basil
Salt
Pepper
½ tbsp. cheddar cheese, grated
Directions:
1) Add all ingredients into the bowl and mix until combined.
2) Spray instant pot air fryer basket with cooking spray and place in the
pot.
3) Make small balls from mixture and place into the air fryer basket.
4) Seal the pot with air fryer lid and select air fry mode and cook at 390 F
for 15 minutes. Serve and enjoy.
Seasoned Mango Sauce

Ingredients:
2 teaspoon of salt
1-1/4 cup of raw sugar
¼ cup of raisins
¼ teaspoon of cinnamon
2 red hot chilies (chopped)
½ teaspoon of Cinnamon
1-1/4 apple cider vinegar
1 tablespoon of vegetable oil
1 Shallot (chopped)
2 Mangos (chopped)
2 tablespoon of Ginger (minced)
¼ teaspoon of cardamom powder
1 Apple (cored and chopped)
Direction:
1) Put your instant pot duo crisp on sauté mode, add oil and turn on the
heat.
2) Add ginger and shallot, stir gently and cook for a time of 5 minutes.
3) Add cinnamon, hot peppers and cardamom, stir gently and cook for 2
minutes.
4) Add mangoes, apples, raisins, sugar.
Asian Pork Roast
Ingredients:
1/3 cup chicken broth
½ tsp. red pepper flakes
½ tsp. garlic powder
2 lbs. pork shoulder roast, boneless
1/3 cup balsamic vinegar
Salt
1 tbsp. Worcestershire sauce
Directions:
1) Season meat with pepper garlic powder, salt, and red pepper flakes and
place into the inner pot of instant pot duo crisp.
2) In a bowl, mix together vinegar, broth, and Worcestershire sauce and
pour over meat.
cook on low for 6 minutes.
4) Sliced and serve.
5) Directions:
6) Season meat with pepper garlic powder, salt, and red pepper flakes and
place into the inner pot of instant pot duo crisp.
7) In a bowl, mix together vinegar, broth, and Worcestershire sauce and
pour over meat.
cook on low for 6 minutes. Slice and serve.
Spicy Pulled Chuck Roast
Ingredients:
1 onion, sliced
2 ½ Ibs beef chuck roast, trimmed
6.5 oz. can chipotle sauce.

4 oz. can green chilies, diced
1 tsp. cumin
2 tbsp. chili powder
14 oz. can tomato, diced
Directions:
1) Place meat into the inner pot of instant pot duo crisp.
2) Pour remaining ingredients over meat.
cook on high for 8 hours.
4) Shred the meat using a fork and serve.
Chipotle Beef
Ingredients:
1 tbsp. butter
¼ tsp. garlic powder
2 tbsp. chipotle powder
3 ½ Ibs beef brisket, cut into pieces
1 tsp. sea salt

1 cup chicken broth
¼ cup cilantro chopped
Directions:
1) Add butter into the inner pot of instant pot duo crisp and set pot on
sauté mode.
2) Add meat and sauté until lightly brown.
3) Add remaining ingredients and stir well.
4) Seal the pot with pressure cooking lid and cook on high for 1 hour 40
minutes.
5) Once done, release pressure using a quick release. Remove lid.
6) Slice and serve.
Parmesan Salmon
Ingredients:
¼ cup walnuts
¼ cup parmesan cheese, grated
4 salmon fillets
1 tsp. olive oil
1 tbsp. lemon rind
Salt
Pepper
Directions:
2) Place salmon in the air fryer basket and place basket in the pot.
3) Add walnuts into the food processor and process until finely ground.
4) Mix ground walnuts with cheese, oil, and lemon rind. Stir well.
5) Spread walnut mixture over the salmon fillets and press gently.
Mustard Chicken
Ingredients:
1 tsp. paprika
1 lbs chicken tenders
½ oz. fresh lemon juice
¼ tsp. pepper
¼ tsp. kosher salt
½ cup whole grain mustard

2 tbsp. fresh tarragon, chopped
Directions:
2) Add all ingredients except chicken to the large bowl and mix well.
3) Add chicken to the bowl and toss until well coated.
F for 15-20 minutes. Serve and enjoy.
Balsamic Chuck Roast
Ingredients:
1 tsp. rosemary
1 tbsp. olive oil
1 cup chicken stock
3 Ibs chuck roast
1 tsp. salt
½ tsp. pepper
4 tbsp. balsamic vinegar
¼ tsp. thyme, dried

Directions:
1) In a small bowl, mix together thyme, rosemary, pepper, and salt and rub
over meat.
2) Add oil into the inner pot of instant pot duo crisp and set pot on sauté
mode.
3) Place meat in the pot and cook until brown, about 5 minutes on each
side.
4) Pour broth, butter, and vinegar over meat.
5) Seal the pot with pressure cooking lid and cook on high 40 for minutes.
6) Once done, release pressure using a quick release. Remove lid. Serve
and enjoy.
Baked Zucchini Chicken
Ingredients:
1 large zucchini
1 cup grape tomatoes
2 lbs chicken tenders
2 dill springs
For topping
1 tbsp. olive oil
2 tbsp. feta cheese, crumbled
1 tbsp. fresh dill, chopped

1 tbsp. fresh lemon juice
Directions:
2) Add chicken, zucchini, dill, and tomatoes into the air fryer basket. Place
basket in the pot.
F for 30 minutes.
4) Meanwhile, in a small bowl, stir together all topping ingredients.
5) Transfer chicken vegetable mixture on the serving plate.
6) Sprinkle topping mixture on top of chicken and vegetables. Serve and
enjoy.
Easy Pork Roast
Ingredients:
1 cup of grapefruit juice
½ tbsp. cumin
1 tbsp. fresh oregano
3 lbs pork shoulder roast, boneless and cut into 4 pieces.
Salt
Pepper
Directions:
1) Season meat with pepper and salt and place into the inner pot of instant
pot duo crisp.
2) Add oregano, cumin, and grapefruit juice into the blender and blend
until smooth.
3) Pour blended mixture over meat
5) Remove meat from pot and shred using a fork.
6) Return shredded meat into the pot and stir well. Serve and enjoy.
Savory Feta Spinach Egg Cup
Ingredients:
½ teaspoon of salt
1 cup of water
6 eggs
½ cup of mozzarella cheese
1 cup of baby spinach (chopped)
1 chopped tomato
1 teaspoon of black pepper
¼ cup of feta cheese
Directions:
1) Add water to the Instant pot duo crisp and lower in trivet.
2) Place silicone ramekins with spinach.
3) Mix the remaining ingredients in a bowl and transfer to cup of allowing
¼ inch headroom
4) Introduce to the instant pot duo crisp pressure cooker note that you may
have to cook in batches before adjusting time to 8 minutes on High
pressure.
5) Turn off the instant pot duo crisp and quick-release immediately the
time is up.
Ranch Seasoned Pork Chops
Ingredients:
¼ cup olive oil
1 tsp. dried parsley
6 pork chops, boneless
Pepper
Salt
2 tbsp. ranch seasoning, homemade
Directions:
1) Season pork chops with pepper and salt and place into the instant pot air
fryer basket. Place basket in the pot.
2) Mix together olive oil, parsley, and ranch seasoning.
3) Brush pork chops with oil mixture.
Meatloaf
Ingredients:
½ cup breadcrumbs
¼ tsp. pepper
½ onion, minced
1 egg
1 1b ground beef
¼ cup milk
1 ½ carrots, shredded
½ tsp. salt
Directions:
1) First, add all ingredients into the bowl and mix until combined.
2) Spray an 8-inch loaf pan with cooking spray
3) Transfer meat mixture into the loaf pan and cover pan with foil.
4) Pour 2 cups of water into the inner pot of instant pot of instant pot duo
crisp then place steamer rack in the pot.
5) Place loaf pan on top of the steamer rack.
6) Seal the pot with pressure cooking lid and cook on high for 25 minutes.
7) Once done, allow to release pressure naturally. Remove lid. Slice and
serve.
Basil Pesto Salmon
Ingredients:
2 salmon fillets
¼ cup pine nuts
¼ cup olive oil
For pesto
½ tsp. black pepper
½ tsp. salt
1 ½ cups fresh basil leaves
2 garlic cloves, peeled and chopped
Directions:
1) First, add all pesto ingredients to the blender and blend until smooth.
2) Lined instant pot air fryer basket with parchment paper or foil.
3) Place salmon fillet on parchment paper in air fryer basket.
4) Spread 2 tablespoons of the pesto on each salmon fillet.
5) Sprinkle cheese on top of the pesto
Tasty and Soft Boiled Egg
Ingredients:
4 eggs
1 cup of water
2 toasted English muffins
Directions:
1) Add 1 cup of water to the Instant pot duo crisp and insert the steamer
basket. Transfer four canning lids to the basket, then place the eggs on
top of them, in order to ensure they are separated.
2) Ensure the lid is secured.
3) Hit the STEAM setting and select a time of 4 minutes
4) Quick-release the steam value once you are ready.
5) Remove the eggs using tongs and move them to a bowl containing cold
water.
6) Wait for about one or two minutes.
7) Then peel and serve with one egg for each half of a toasted English
muffin.
8) Add salt and pepper as seasoning.
Stuffed Chicken Jalapenos
Ingredients:
1/8 cup green onion, sliced
1/4 cup chicken, cooked and shredded
1/8 cup Monterey jack cheese, shredded
3 jalapenos, halved
1/8 tsp. salt
1/8 tsp. dried basil
1/8 tsp. dried oregano
2 oz. cream cheese
1/8 tsp. garlic powder
Directions:
1) First, line instant pot air fryer basket with parchment paper or foil.
2) Mix all ingredients in a bowl except jalapenos.
3) Spoon 1 tablespoon mixture into each jalapeno halved and place in the
air fryer basket. Place basket in the pot.
Greek Salmon
Ingredients:
4 oz. salmon fillet
1 tbsp. olive oil
1 garlic clove, sliced
1 tbsp. fresh parsley, chopped
¼ onion, diced
Salt
Pepper
4 cherry tomatoes
½ lemon juice
Directions:
1) First, add all ingredients except lemon juice into the mixing bowl and
let sit for 1 hour.
3) Transfer bowl mixture into the air fryer basket and place basket in the
pot.
for 20 minutes.
5) Drizzle with lemon juice and serve. Serve and enjoy.
Tasty Rhubarb Sauce Recipe
Ingredients:
1/3 cup of honey
¼ cup of water
¼ cup of raisins
8 oz. Rhubarb (trimmed and chopped)
1 garlic clove (minced)
A pinch of cardamom (ground)
1 tablespoon of cider vinegar
1 small onion (chopped)
2 jalapeno peppers (chopped)
Directions:
1) Mix rhubarb with vinegar, onion, cardamom, garlic, jalapenos, honey,

water, and raisins in your instant pot, then stir well. Seal the instant pot
duo crisp lid tight and cook at high for a little above 5 minutes.
2) Do a quick release of the pressure and gently open the lid, put it on
simmer mode and cook for another 3 minutes. Serve on demand.
Flavorful Pork Chop
Ingredients:
1 ½ cups beef broth
1 tsp. poultry seasoning
4 pork chops
½ tsp. salt
1 medium onion, chopped
1 tbsp. garlic cloves, minced
Directions:
1) In a bowl, mix together broth, seasoning, and butter and pour into the
inner pot of instant pot duo crisp.
2) Add garlic, onion, and pork chops into the pot.
4) Clean the pot. Place pork chops into the air fryer basket and place
basket into the pot.
5) Seal the pot with air fryer lid and select broil mode and cook for 10
minutes. Serve and enjoy.
Stuffed Pork Chops

Ingredients:
2 tbsp. sun-dried tomatoes, chopped
2 tbsp. olives, chopped
4 pork chops, boneless and thick-cut
1/2 cup feta cheese, crumbled
2 tbsp. fresh parsley, chopped
Salt
Pepper
1 tsp. garlic cloves, minced
Directions:
2) In a bowl, mix together feta cheese, garlic, parsley, olives, and sun
dried tomatoes
3) Stuff feta cheese mixture all the pork chops. Season with pepper and
salt.
4) Place pork chops into the air fryer basket and place basket in the pot.
Crispy Avocado Fried

Ingredients:
1 cup flour, all-purpose
2 eggs, large
2 avocados
1 cup panko breadcrumbs
Ranch, for dressing
1 teaspoon garlic powder
1 teaspoon paprika
Directions:
1) Core and slice the avocados

2) Whisk the panko, paprika, and garlic powder in a medium shallow bowl
3) Put the all-purpose flour in a medium bowl.
4) Beat the eggs thoroughly in a shallow bowl.
5) Start the breading the slices one by one.
6) First, dredge a slice in the flour, shrug off excess flour, and kip in the
beaten egg.
7) Shake off the excess egg liquid and dredge it in the panko bread
mixture.
8) Put the air fryer basket in the inner pot of Instant Pot Air Fryer.
9) Place the coated slice in the air fryer basket.
11) In the Air Fry mode, select the temperature at 400 degree F
and timer to 10 minutes.
12) Press START to begin the cooking.
13) Midway through the cooking, open the crisp lid and shake the
air fryer basket for even cooking.
14) Close the lid to resume cooking
15) When done, serve it hot with the ranch or any favorite
dressing as desired.
Tasty Orange Sauce
Ingredients:
2 tablespoon of tomato paste
3 tablespoon of sugar.
1 teaspoon of sesame oil
2 tablespoon of soy sauce
1/4 cup of veggie stock
1 cup of orange juice
1/4 cup of white wine vinegar
1 teaspoon of garlic (finely chopped)
1 teaspoon of chili sauce
1 cup of orange juice
2 tablespoon of agave nectar
2 tablespoon of cornstarch
1 teaspoon of ginger paste
Directions:
1) Put your instant pot duo crisp on sauté mode, then add oil and turn on
the heat.
2) Add garlic and ginger paste, stir gently and cook for 2 minutes.
3) Add tomato paste, sugar, orange, juice, vinegar, agave nectar, say and
chili sauce, then stir well. Seal the instant pot duo crisp lid tight and
cook at high for another 3 minutes.
4) Do a quick release of the pressure and gently open the lid, also add
stock and cornstarch, then stir gently. Close the instant pot duo crisp lid
tight again and cook at high mode for 4 minutes.
5) Release pressure once more and serve your sauce right away.
Pork Tenderloin
Ingredients:
2 lbs. pork tenderloin
1/2 cup balsamic vinegar
1 tbsp. garlic cloves, minced
1/2 tsp. sea salt
1 tbsp. olive oil
2 tbsp. coconut amino
1/2 tsp. red chili flakes
Directions:
1) First, add olive oil, garlic, and pork tenderloin into the inner pot of
instant pot duo crisp and set pot on sauté mode.
2) In a bowl, mix together remaining ingredients and pour over pork.
cook on low for 6 hours. Serve and enjoy.
Spinach, Bacon with Eggs

Ingredients:
1 teaspoon of cilantro
2 teaspoon of butter
1/2 teaspoon of ground white pepper
7 oz. Bacon
3 tablespoon of cream
1/2 cup of spinach
4 eggs (boiled)
Directions:
1) Slice the bacon neatly and sprinkle the ground white pepper on it as
well as cilantro. Stir the mixture gently.
2) Remove the egg shells, then wrap them in the spinach leaves.
3) Follow this by wrapping the eggs with the sliced bacon.
4) Select the Instant pot duo crisp MEAT/STEW mode and move the
wrapped eggs.
5) Then add butter and cook the dish for about 10 minutes.
6) Remove the eggs from the Instant pot duo crisp and sprinkle the cream
on them, immediately the time is up.
7) Ensure to serve the dish while it is still hot.
Cauliflower & Potato Cream Soup with Parsley

Ingredients:
2 Potatoes, chopped
4 Cups chicken broth
A handful of fresh parsley, finely chopped
1 lb. cauliflower, chopped into florets
1/4 cup sour cream
1/4 cup heavy cream
1 cup milk
Directions:
1) Add all ingredients to the pot.

2) Seal the lid and set the steam release handle.
3) Cook on high pressure for 20 minutes.
4) Do a quick release. Let chill and transfer to a blender. Pulse until well-
combined.
Chicken & Potato Soup
Ingredients:
2 small potatoes, peeled, chopped
1 tsp. cayenne pepper
1 onion, chopped
1 lb. chicken breast, boneless, skinless, chopped
1 carrot, chopped
3 tbsp. lemon juice
3 tbsp. olive oil
4 cups water
2 egg yolks
1 tsp. salt
Directions:
Add all ingredients to the pot, and seal the lid.
Set the steam release handle and cook on soup/Broth mode for 20
minutes on high.
Release the pressure naturally for 10 minutes.
Open the lid and serve.
Quick Swiss Chard & Chicken Stew
Ingredients:
2 cups chicken broth
2 lb. Swiss chard, chopped
2 tbsp. olive oil
2 tbsp. butter, unsalted
2 lb. chicken breasts, boneless, skinless, cut into pieces
Directions:
1) Add the chicken, oil and broth to the pot.

2) Season with salt and black pepper, seal the lid and cook on Manual for
13 minutes on high.
3) Do a quick release, add Swiss chard and butter.
4) Cook on sauté for 5 minutes. Serve warm.
Instant pot duo crisp mac and cheese
Ingredients:
2 c chicken stock
8 T butter
2 ½ c Macaroni
1 ¼ c heavy cream
¼ t garlic powder
1 Sleeve Ritz crackers
1/3 cup shredded Parmesan cheese
2 2/3 cups shredded cheese such as sharp cheddar, pepper jack, or

Mexican blend.
2 ½ c Macaroni
Directions:
1) Add the chicken stock, 4 T of butter, and heavy cream to the pot.
2) Pour in the macaroni.
3) Pressure cook on high pressure for four minutes or half the time on the
pasta box minutes one minute.
4) Crush a sleeve of Ritz crackers and combine with 4 T melted butter.
5) Quick release the pressure
6) Stir in 2 cups of cheese until it melts
7) Top with one 2/3 cups cheese and 1/3 cup Parmesan, followed by the
Ritz cracker mix.
8) Put on the air fry or crisp lid and air fry at 400 degrees for 5 minutes or
until be owned. Enjoy!
Turkey Burgers
Ingredients:
2 eggs
1 cup flour
1 lb. ground turkey
1 onion, finely chopped
1 cup sour cream
2 tsp. dried dill, chopped
Directions:
1) In a bowl, add all ingredients and mix well with hands. From the patties
with the previously prepared mixture. Line parchment paper over a
baking dish and arrange the patties.
2) Pour 1 cup of water in the pot.
3) Lay the trivet and place the baking dish on top. Seal the lid.
4) Cook on pressure cook mode for 15 minutes on high. Release the
pressure naturally, for 10 minutes,
5) Serve with lettuce and tomatoes.
Raspberry Scones
Ingredients:
2 ½ tablespoons cold butter, cubed
1/4 teaspoon salt
1/2 cup milk
1/2 cup fresh raspberries
Olive oil spray
1 ½ teaspoons baking powder
1 tablespoon granulated sugar
1 cup all-purpose flour, plus more for dusting
Directions:
1) Place a parchment liner in the air fryer basket.

2) In a large mixing bowl, combine the flour, cold butter, sugar, baking
powder and salt.
3) Work the ingredients together with clean hands until the mixture is
crumbly.
4) Make a well in the center of the mixture and pour in the milk.
5) Continue working the mixture with your hands until it forms a thick
dough.
6) Transfer to a well-floured, flat work surface.
7) Add the raspberries, and gently work them throughout the dough,
taking care to not squash the berries.
8) From the dough into a ball and flatten out slightly, making sure to not
crush the berries.
9) Cut into 6 weights, and place on the liner in the air fryer basket.
10) Spray lightly with olive oil, and bake for 5 minutes.
11) Reposition the scones and bake for another 5 minutes.
12) Flip the scones over, and bake for a final 5 minutes serve
warm.
Potato-Leek Soup with Tofu
Ingredients:
1 onion, chopped
3 tbsp. butter
3 large leeks
1 lb. potatoes, chopped
5 cups vegetable stock
5 oz. silken tofu
1 bay leaf
1/4 tsp. ground coriander
Salt and white pepper to taste
Chopped chives, to garnish
2 tsp. lemon juice
1/4 nutmeg
Directions:
1) Remove most of the green parts of the leeks. Slice the white parts very
finely.
2) Melt butter on sauté, and stir-fry leeks and onion for 5 minutes without
browning.
3) Add potatoes, stock, lemon juice, nutmeg, coriander and bay leaf.
Season to taste with salt and white pepper, and seal the lid.
4) Press Manual and set the timer to 10 minutes. Cook on high.
5) Do a quick release and discard the bay leaf.
6) Process the soup in a food processor until smooth.
7) Season to taste, add silken tofu. Sprinkle with chives to serve.
Wholesome Asparagus
Ingredients:
½ teaspoon Himalayan salt
1 olive oil spray
1-pound (1/2 bunch) asparagus, washed and trimmed
1/4 teaspoon garlic powder
1 teaspoon chili powder or 1/2 teaspoon smoked paprika
1 tablespoons sherry vinegar or red-wine vinegar
Directions:
1) Add the asparagus in the frying basket, coat with the oil spray, add the
chili powder/paprika, garlic powder and salt on top. Stir well to coat
evenly.
2) Place Instant Pot Air Fryer Crisp over kitchen platform. Press Air Fry,
set temperature to 400 degree F and set timer to 5 minutes to preheat.
Press “Start” and allow it to preheat for 5 minute.
3) In the inner pot, place the Air Fryer basket. In the basket, add the
asparagus mixture.
4) Close the Crisp Lid and press “Air Fry” setting. Set temperature to 400
degree F and set timer to 10 minutes. Press “Start”.
5) Half way down, open the Crisp Lid, shake the basket and close the lid
to continue cooking for remaining time.
6) Open the Crisp Lid after cooking time is over. Drizzle with the vinegar
on top and serve with your choice of dip or ketchup.
Southwest Frittata
Ingredients:
½ teaspoon salt
Black pepper
4 eggs
1/2 cup diced bell pepper
1/2 teaspoon ground black pepper
1 teaspoon hot sauce
1/2 teaspoon ground cayenne pepper or chili powder
4 links breakfast sausage, fully cooked and chopped
1 cup cheddar-Monterey jack cheese blend
1 scallion, finely chopped
Direction:
1) Preheat the air fryer. (This will help create a nice crust and decrease the
cooking time a bit to keep the frittata from getting too brown on top).
2) Spray a nonstick 6 or 7 inch baking pan with olive oil.
3) In a medium bowl, add the eggs, sausage, cheese, bell pepper, scallion,
hot sauce, salt, black pepper and cayenne pepper and whisk to combine.
4) Transfer the mixture to the prepared pan, place the pan in the air fryer
basket and bake for 18 to 20 minutes just until the frittata is set. It is
important to not overcook the frittata. It should look dry and golden on
the outside and be spongy in texture.
5) Slice and serve warm.
Onion Soup
Ingredients:
1/2 cup water
2 tsp. sugar
1/2 cup dry white wine
2 tbsp. butter
8 cups thinly chopped onions
2 spring’s fresh thyme
2 bay leaves
4 baguette slices
4 cups beef stock
1 cup Swiss cheese, shredded
Directions:
1) Melt butter on sauté. Add in onions and cook for 3 to 5 minutes until
soft. Add water, sugar, and salt, and pepper as you stir. Seal the lid,
press Poultry, and cook for 15 minutes on high.
2) Do a quick release. Add beef stock, wine, bay leaves and thyme springs
into the pot. Seal the lid cook for 4 minutes on high pressure. Quick-
release pressure. Discard the bay leaves and thyme. Preheat the oven’s
broiler.
3) Divide into four soup bowls. Top with ¼ cup Swiss cheese and 1
baguette slice.
4) Transfer the bowls to a baking sheet and cook for 2-4 minutes under
broiler until golden brown.
Magic Keto Cookies
Ingredients:
1/2 cup walnuts
4 egg yolks
4 tbsp. unsalted butter
1/4 cup coconut oil
1 cup coconut flakes
1/2 cup pecans
1 tsp. vanilla extract
Sea salt
1 cup sugar free chocolate chips
3 tbsp. sweetener
Directions:
1) Take a bowl and mix coconut oil, butter, sweetener, chocolate chips,
vanilla extract, egg yolks, coconut and walnuts and stir well.
2) Use a scope to make cookie and drop even amount of dough on baking
pan.
3) Sprinkle salt as per taste and bake for 12 minutes on preheated oven at
350 degree F until golden brown.
Mediterranean Carrot & Chickpea Soup
Ingredients:
14 oz. chickpeas, soaked, rinsed, drained
2 tomatoes peeled, chopped
3 tbsp. tomato paste
2 onions, peeled, chopped
2 carrots, chopped
2 cups vegetable broth
2 tbsp. olive oil
A handful of fresh chopped parsley
1 tsp. salt
Directions:
1) Add in chickpeas, oil, onions, carrots, and tomatoes.

2) Pour in the broth and sprinkle salt. Stir in the paste and seal the lid.
3) Cook on high Pressure for 6 minutes. Do a quick release and remove to
a serving place.
4) Sprinkle with freshly chopped parsley, to serve.
Chicken Tikka Masala
Ingredients:
Chicken breast 2 lbs.

1 onion, small, finely chopped
2 tablespoons Ghee
1 teaspoon Cumin
3 Garlic cloves, minced
1 Ginger teaspoon, freshly grated
1/2 Bell pepper chopped
1 teaspoon Salt or to taste
1 teaspoon Turmeric
15 oz. diced Tomato
Full Fat ½ cup coconut milk
2 teaspoons Garam masala
1 teaspoons Coriander
1/4 teaspoon Cayenne Pepper
Directions:
1) Heat the skillet, add butter and melt it. Cook onion and bell peppers for
about 3 to 4 minutes until done.
2) Add ginger, garlic, salt and other spices and cook for 2 minutes.
3) When the spices are cooked, add coconut milk and tomatoes in it.
4) Stir them well then add chicken in the mixture and cover it and let
simmer for 15 minutes.
5) When check is done, take it out of the mixture and shred it. Meanwhile
hand blend the puree and make a smooth sauce.
6) Add the shredded chicken back to the skillet.
Thyme Pork Loin with Apples & Daikon
Ingredients:
1 cup vegetable broth
1 daikon chopped
1 onion, diced
1 pound pork loin, cut into cubes
½ cup sliced leeks
2 granny smith apples, peeled and diced

½ cup white wine
¼ tsp. thyme
½ tsp. cumin
¼ tsp. lemon zest
Salt and black pepper, to taste
2 tbsp. dried parsley
1 celery stalk, diced
1 tbsp. vegetable oil
Directions:
Season the pork with thyme, salt and pepper. Heat oil on sauté mode. Add
pork and cook for a few minutes, until browned. Add the onion and cook for
2 more minutes, until soft. Stir in the remaining ingredients, except for the
apples. Seal the lid and cook for 15 minutes on Pressure Cook mode on high.
When ready, release the pressure quickly. Stir in apples, seal the lid again,
and cook on high for another 5 minutes. Do a quick release.
Quinoa Pilaf with Chicken
Ingredients:
1 cup quinoa
1 lb. chicken breasts, boneless, skinless
Greek yogurt for topping

Directions:
Add chicken and broth to the pot and seal the lid. Cook on Poultry for 15
minutes on high. Do a quick release and remove the chicken. Add quinoa and
seal the lid. Cook on Rice mode for 8 minutes on high. Meanwhile, cut the
chicken meat into bite-sized pieces and place in a large bowl. To the cooker,
do a quick release. Stir in chicken, to warm, season with salt, black pepper
and, top with Greek yogurt.
Air Fryer Fried Pickles
Ingredients:
2 cups of dill pickle slices
1 teaspoon oregano, dried
1/2 cup breadcrumbs
1/4 cup parmesan, grated
1 egg, medium
1 tablespoon water
Ranch, for dipping
Directions:
1) Pat the pickle chips dry with the help of paper towels
2) Combine the breadcrumbs, garlic powder, parmesan, and oregano in a
medium bowl.
3) Beat egg with one tablespoon of water in a shallow bowl to make the
egg wash.
4) Dip the pickle chips in the egg wash and then drench it in the
breadcrumb’s mixture.
5) Coat the chips evenly with the mixture
6) Put the air fryer basket in the inner pot of the Instant Pot Air Fryer
7) Place coated pickle chips in the air fryer basket without overlapping.
8) In the Air Fry mode set the temperature at 400 degree F and the timer
10 minutes.
9) Press Start for cooking.
10) Open the crisp lid midway through the cooking and shake the
basket for even coating.
11) Close the crisp lid again to resume cooking.
12) Serve them warm with ranch as the dip.
Spiced Chicken Things with Garlic
Ingredients:
1 cup olive oil
1 cup chicken broth
1/4 cup apple cider vinegar
4 chicken thighs
3 garlic cloves, crushed
1/2 cup freshly squeezed lemon juice
1 tsp. salt
1 tbsp. fresh rosemary, chopped
2 tbsp. fresh thyme, chopped
1 tbsp. fresh basil, chopped
Directions:
1) In a bowl, add oil, vinegar, garlic, juice, basil, thyme, rosemary, salt,
and cayenne. Submerge thighs into this mixture and refrigerate for one
hour. Remove from the fridge and pat dry with kitchen paper.
2) Pour the broth in the pot. Set the trivet and place the chicken on it. Seal
the lid and cook on steam mode for 15 minutes on high. Do a quick
release and remove the chicken and broth, wipe clean.
3) Press sauté, warm oil and brown the chicken thighs for 5 minutes
turning once, until nice and golden.
Blueberry Muffins
Ingredients:
¼ cup blueberries
½ teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup all-purpose flour
¾ teaspoon baking powder
3 tablespoons sour cream
1 teaspoon sanding sugar, for topping (optional)
1 egg white
1/8 teaspoon salt
3 tablespoons vegetable oil
¼ granulated sugar
Directions:
1) In a small bowl, whisk together the flour, baking powder and salt.
2) In a medium bowl, whisk together the sugar and oil.
3) Into the sugar and oil mixture. Whisk the egg white sour cream and
vanilla. Don’t over mix.
4) Add the dry mixture to the wet, and mix until just incorporated
5) Fold in the blueberries and lemon zest
6) Divide the batter evenly among 4 silicone muffin cups, filling them
about two-thirds full.
7) Sprinkle each muffin with sanding sugar.
8) Bake for 12 minutes or until a toothpick inserted into the center of a
muffin comes out clean and serve warm.
Sweet Cream Canes
Ingredients:
1 plate of puff pastry 250grs
Sugar glass (to decorate)
1 egg
500ml custard
Directions:
1) Cut the puff pastry into 1cm wide strips.

2) Roll the strips in the molds.
3) Paint the surface with beaten egg and place them in the fryer to brown it
without oil.
4) After filling with the cream you sprinkle them with the glass sugar, and
that’s it!
Crispy Parmesan Roasted Artichoke Hearts
Ingredients:
¼ cup Caesar dressing to dip
½ cup grated parmesan
32 ounces (1 can) artichoke hearts

½ cup panko breadcrumbs
2 eggs large
¼ cup all-purpose flour
Directions:
1) Drain and pat dry the artichoke hearts.

2) Combine flour and salt with pepper in a large bowl.
3) Put the drained artichokes in this mix and mix to coat thoroughly.
4) Beat the eggs in a small bowl until it froths
5) Now mix salt, parmesan, pepper and panko in another large shallow
bowl.
6) Place a parchment paper in the air fryer basket for easy cleaning and put
the air fryer basket in the inner pot of the Instant Pot Air Fryer.
7) Dip the artichokes in the egg mix and then dredge in the panko mixture.
Press the mixture cost gently on the artichoke to have a good coating.
9) Select the air fryer in the ROAST mode at 425 degree F and select the
10) Press START to begin the roasting.
11) Midway through the cooking, open the crisp lid and shake
the air fryer basket for even cooking.
12) After shaking the basket, close the crisp lid so that the
roasting can resume automatically from where you have interrupted.
13) Once the roasting is over, serve it hot with Caesar dipping.
Sunday Turkey Lettuce Wraps
Ingredients:
3 tbsp. rice wine vinegar
1 cup coconut milk
2 tbsp. pineapple juice
3 tbsp. maple soup
4 cloves garlic, minced
¼ cup olive oil
1 romaine lettuce leaves separated
1/3 cup chopped peanuts
¼ cup chopped fresh cilantro leaves
1 lb. boneless, skinless turkey breasts, cut into strips
1 tbsp. Thai-style chili paste
3 tbsp. soy sauce
Directions:
1) In the pot, mix oil, garlic, rice wine vinegar, soy sauce, pineapple juice,
maple syrup, coconut milk, and chili paste until smooth add turkey
strips and ensure they are submerged in the sauce.
2) Seal the lid and cook on High Pressure for 12 minutes. Release the
Pressure quickly. Place the turkey at the center of each lettuce leaf. Top
with cilantro and chopped peanuts.
Savory Tropical Chicken
Ingredients:
1 tbsp. olive oil
¼ cup pineapple juice
2 tbsp. ketchup
4 boneless, skinless chicken thighs
1 tsp. cornstarch
1 tsp. water
A handful of fresh cilantro, chopped
1 garlic clove, minced
Directions:
1) Warm oil on sauté. In batches, sear chicken in oil for 3 minutes until
golden brown, set aside on a plate.
2) Mix, pineapple juice, Worcestershire sauce, garlic, and ketchup, add to
the pot to deglaze, scrape the bottom to get rid of any browned bits of
food. Place the chicken into the sauce and stir well to coat.
3) Seal the lid cook for 5 minutes on high pressure. Release the pressure
quickly.
4) In a bowl, mix water and cornstarch until well dissolved. Press cancel
and set to sauté mode. Stir the cornstarch slurry into the sauce, cook for
2 minutes until the sauce is well thickened. Sprinkle with cilantro to
serve.
Pork Balls with Apple Sauce
Ingredients:
½ tbsp. dried thyme
½ cup diced onions
¼ cup tamari sauce
2 ½ pounds ground pork
1 ½ cups water
1 cup breadcrumbs
¼ cup apple juice
2 tsp. honey
Directions:
1) Whisk together honey, tamari, apple juice, water, and thyme in the
pressure cooker. Season with salt and pepper. Set on sauté mode and
cook for 15 minutes, lid off.
2) Meanwhile, combine all the remaining ingredients in a bowl. Shape
meatballs out of the mixture. Drop the meatballs into the sauce, and
press Cancel.
3) Seal the lid and set on Pressure Cook mode for 15 minutes on high.
When done, release the pressure naturally for 10 minutes. Serve
immediately.
Spiced Chickpeas
Ingredients:
1 teaspoon salt
¼ teaspoon cumin powder
¼ teaspoon cayenne pepper powder
15.5 ounces canned chickpeas, drained and dried
Directions:
1) Drain the canned chickpeas using a colander. Rinse and drain the water
thoroughly. In a bowl, combine the spices.
set the temperature to 400 degree F and set the timer to 5 minutes to
preheat. Press “Start” and allow it to preheat for 5 minutes.
3) In the inner pot, place the Air Fryer basket. In the basket, add the
chickpeas.
4) Close the Crisp Lid and press the “Air Fry” setting. Set temperature to
390 degree F and set the timer to 20 minutes. Press “Start”
5) Halfway down, open the Crisp Lid, Sprinkle half the seasoning mix,
shake the basket and close the lid to continue cooking for the remaining
time.
6) Open the Crisp Lid after cooking time is over. Sprinkle remaining
seasoning and combine. Serve warm.
Cauliflower Pizza
Ingredients:
2 cups cauliflower, without stalk
A pinch of salt
¼ teaspoons garlic powder
½ cup mozzarella cheese, grated
2 eggs
½ teaspoon oregano, dried
¼ cup parmesan cheese grated
Directions:
Take the florets of the cauliflower and blend it in the processor until it
becomes fine. Steam and drain it. Take a bowl, add and stir cauliflower,
Parmesan, salt, eggs, garlic powder and mozzarella in it. Place the mixture in
the prepared baking dish and baked it in the preheated oven with the degrees
400 F for approximately 20 minutes.
Homemade Nutella Pie

Ingredients:
8 oz. whipped topping
5 tbsp. melted butter
25 Oreo cookies
13 oz. nutella
8 oz. cream cheese
Directions:
Ground Oreo cookies and put them in a bowl. Pour melted butter over cookie
mixture and stir well. Pour the mixture in a pan and press with a cup and
place in freezer for 20 minutes. Now pour some nutella over the pie crust and
place in freezer again. Take a bowl add cream cheese and remaining nutella
and beat until creamy, mix with whipped topping and pour into the mixture
and spread evenly. Refrigerate for 2 hours before serving.
Coconut China Pudding
Ingredients:
2 tbsp. unsweetened coconut

2 tbsp. unsweetened coconut
¼ cup chia seeds
2 tbsp. maple syrup
1 ¼ cup coconut milk
Directions:
Soak chia seeds in water for 2 to 3 minutes. Take a bowl add coconut milk,
maple syrup, vanilla extract and chia seeds and whisk them well. Let it aside
and mix again after 5 minutes. Put it in air tight bar and place in refrigerator
for 1 hour. Serve and enjoy chilled coconut chia pudding.
Polenta stick
Ingredients:
1 tsp. salt, oil to grease and 2 tsp. dried herbs (optional)
3 ¼ cups of water
1 cup/165g polenta
Directions:
1) Grease a fountain. Put all other ingredients in a pot. Put on high heat
and start stirring immediately. When it starts to bubble, lower a little
temperature. Keep stirring until you have a very thick texture that
begins to separate from the edges of the pot. Different brands may vary
in cooking time.
2) Turn off the heat and with the help of a spatula pass the polenta to the
source. Use the spatula to distribute the polenta equally and level the
surface.
3) Let cool. Once at room temperature, cover and transfer to the
refrigerator. Leave in the fridge for at least two hours and preferably
overnight. Remove from the refrigerator. Cut the polenta into fried
potato size pieces.
4) Preheat the fryer to 200 degree C for 3 min. Place the sticks and fry
about 10 minutes until golden brown. Serve right away.
Turmeric Butternut Squash Soup
Ingredients:
1 onion, peeled and chopped
4 cups vegetable broth
1 tbsp. ground turmeric
1.5lb butternut squash, pureed
3 tbsp. olive oil

A handful of fresh parsley
½ tbsp. heavy cream
Directions:
Add onion, butternut squash, turmeric, salt and oil to your instant pot. Pour in
broth and stir well. Seal the lid and adjust the steam release handle. Press
Soup/Broth and cook for 30 minutes on high. Do a quick release. With an
immersion blender, blend until smooth. Stir in heavy cream and top with
freshly chopped parsley.
Indian Tasty Chicken Curry
Ingredients:
1 tbsp. minced fresh garlic
1 large onion, minced
2 tbsp. butter
½ tsp. ground turmeric
1(14.5 oz.) can coconut milk, refrigerated overnight
2 pounds boneless, skinless chicken legs
1 tbsp. Kashmiri red chili powder

1 tbsp. grated fresh ginger
2 tsp. sugar
2 tbsp. Indian curry paste
2 tbsp. dried fenugreek
Salt to taste
1 tsp. gram masala
½ cup chopped fresh cilantro, divided
3 tomatoes, pureed in a blender
Directions:
1) Melt butter on sauté mode. Add in 1 teaspoon salt and onion. Cook for
2 to 3 minutes until fragrant. Stir in ginger, turmeric, garlic and red chili
powder to coat, cook for 2 more minutes.
2) Place water and coconut milk into separate bowls. Stir the water from
the coconut milk can, pureed tomatoes and chicken with the onion
mixture. Seal the lid and cook on high pressure for 8 minutes. Release
the Pressure quickly.
3) Stir sugar, coconut milk, fenugreek, curry paste, half the cilantro, and
gram masala through the chicken mixture, apply salt for seasoning.
Simmer the mixture and cook for 10 minutes until the sauce thickens,
on sauté mode. Garnish with the rest of the cilantro before serving.
Oregano Whole Chicken
Ingredients:
½ teaspoon ground black pepper
½ teaspoon kosher salt
¼ teaspoon cayenne
1 teaspoon oregano dried
1 tablespoon thyme, dried
1 teaspoon paprika, smoked
3 pound whole chicken, cut into 8 pieces
2 teaspoons onion powder
2 teaspoons garlic powder
Directions:
1) Rub the black pepper and salt evenly over the chicken. In a mixing
bowl, combine cayenne, paprika, garlic powder, onion powder, oregano
and thyme. Add the chicken and coat well.
2) Grease Air Fryer Basket with some cooking spray. Add the chicken
pieces.
preheat Press “Start” and allow it to preheat for 5 minutes.
4) In the inner pot, place the Air Fryer basket.
350 degree F and set the timer to 18 minutes. Press “Start.”
6) Halfway down, open the Crisp Lid, shake the basket and close the lid to
continue cooking for the remaining time.
Tuna pie
Ingredients:
2 tuna cans
2 hard-boiled eggs
1 sheet of broken dough

200 ml fried tomato
Directions:
1) Cut the eggs into small pieces and mix with the tuna and tomato.
2) Spread the sheet of broken dough and cut into two equal squares.
3) Put the mixture of tuna, eggs and tomato on one of the squares.
4) Cover with the other, join at the ends and decorate with leftover little
pieces.
5) Preheat the Air fryer a few minutes at 180 degree C
6) Enter in the Air fryer basket and set the timer for 15 minutes at 180
degree C
Keto Chocolate Muffins
Ingredients:
3 eggs
½ cup coco powder
½ cup sugar free chocolate chips

1 cup almond flour
3 oz. butter
2/3 cup heavy cream
1 ½ tsp. baking powder
½ cup erythritol
Directions:
Take a bowl add almond flour, coco powder, erythritol and baking powder,
then add vanilla extract, eggs and heavy cream and mix well. After that add
butter and mix again, then add chocolate chips and stir. Grease muffin cups
and prepare 12 cups filled with mixture. Bake into preheated oven 175c for
20 minutes. Allow them to cool and serve.
Dijon Mustard Chicken Breast
Ingredients:
1 tsp. garlic powder
2 tbsp. Dijon mustard
¼ cup apple cider vinegar
1 lb. chicken breasts, boneless and skinless

2 tbsp. olive oil
Directions:
1) Season the chicken with garlic, salt and black pepper. Place in the
instant pot and pour in the stock. Seal the lid and cook on poultry mode
for 20 minutes on high. Do a quick release and remove the meat along
with the stock.
2) In a bowl, mix olive oil, mustard and apple cider vinegar. Pour into the
pot and press sauté. Place the chicken in this mixture and cook for 10
minutes, turning once. When done, remove from the pot and drizzle
with the sauce.
Coconut Chicken
Ingredients:
Full fat coconut milk-1 cup
Chicken broth-1 cup
Lemongrass-5 stalks
Salt-1/4 teaspoon or to taste
Pepper-1/4 teaspoon, divided
Celery- 1 bunch, chopped

Chicken-1 pound, boneless and skinless breast, cubed
Directions:
In a pressure cooker, place celery in the base. Place chicken on the celery.
Add lemongrass and chicken broth as well, close the pressure cooker on high
pressure for about 22 minutes. Open the cooker and remove lemongrass. Add
coconut milk into the pot and stir. Season pepper and salt. Serve with
cauliflower rice, scallions, fresh lime, according to your taste.
Creamed Toasted Sticks
Ingredients:
1/3 cup heavy cream
1/3 cup whole milk
1/4 teaspoon ground cinnamon
2 large eggs
3 tablespoon granulated sugar
6 thick bread slices cut into 3 parts
Kosher salt and maple syrup to taste
1/2 teaspoon pure vanilla extract

Directions:
1) In a mixing bowl, beat the eggs and add the sugar, milk, cinnamon and
salt combine well. Coat the bread slices with the mixture.
3) In the inner pot, place the Air Fryer basket. Line it with a parchment
paper, add the bread slices.
370 degree F and set the timer to 8 minutes. Press “Start.”
6) Open the Crisp Lid after cooking time is over. Serve warm with the
maple syrup on top.
Chicken & Vegetable Rice Soup
Ingredients:
¼ cup rice
1 potato, finely chopped
1 onion, chopped
1 lb. chicken breast, boneless, skinless, cubed
1 large carrot, chopped
3 tbsp. olive oil
½ tsp. salt
A handful of parsley, finely chopped
Directions:
1) Add all ingredients except parsley, to the pot, and seal the lid.
2) Cook on Soup/Broth for 15 minutes on high. Do a quick pressure
release?
3) Stir in fresh parsley and serve.
Cream Cheese Pancakes

Ingredients:
Butter for grease
Vanilla extract or cinnamon
4 oz. cream cheese
4 eggs
Directions:
Take an electric blender adds cream cheese and eggs into it and beat well
until mixture turn smooth. Set mixture aside for few minutes. Now heat
skilled and grease with butter. Take 1/8 cup of mixture and pour it into
skilled. Cook for a minute and then flip and cook another side for a minute
and dish out in plate. Make 12 to 14 pancakes and serve with sprinkle
cinnamon or sugar dust and enjoy.
Lemon Chicken Wings
Ingredients:
½ tsp. chili powder

½ tsp. onion powder
8 chicken wings
2 tbsp. olive oil
½ cup chicken broth
2 lemon, juiced
½ dried oregano
½ tsp. cayenne pepper
Directions:
1) Coat the chicken wings with olive oil. Season with chili powder, onion
powder, salt, oregano, garlic powder, cayenne and pepper.
2) In the pot, add the wings and chicken broth. Seal the lid and cook on
high pressure for 4 minutes. Do a quick pressure release? Preheat an
over to high
3) Onto a greased baking sheet, place the wings in a single layer and
drizzle
4) Over the lemon juice. Bake for 5 minutes until skin is crispy.
Classic French Fries
Ingredients:
¼ teaspoon garlic powder

Salt to taste
Olive oil
1 pound sweet potatoes, cut into French Fries size
Directions:
1) In a mixing bowl, add the olive oil, potatoes, salt and garlic powder.
Combine the ingredients to mix well with each other.
3) In the inner pot, place the Air Fryer basket. In the basket, add the potato
mixture.
380 degree F and set the timer to 18-20 minutes. Press “Start”
6) Open the Crisp Lid after cooking time is over. Season to taste and serve
warm.
Farro & Vegetable Chicken Soup
Ingredients:
2 tsp. fresh parsley leaves to garnish

1 bay leaf
1 tsp. ground cumin
3 large carrots, chopped
1 cup faro
1 large onion, chopped
¼ cup white wine
4 boneless skinless chicken thighs
2 celery stalks, cut into squares
1 tbsp. olive oil
Directions:
1) Warm oil on sauté. Brown the chicken on all sides, for 6 minutes.
Transfer the chicken to a bowl. Into the pot, add wine to deglaze,
scraping any brown bits present at the bottom of the cooker.
2) Mix the wine faro, cumin, broth, onion, carrots, celery, garlic powder
and bay leaf. Seal the lid, press Meat/Stew and cook on high for 20
minutes.
3) Release pressure naturally for about 10 minutes. Divide into serving
plates and add parsley for garnish.
Sweet cream canes
Ingredients:
500ml custard
1 egg
Sugar glass (to decorate)
1 plate of puff pastry 250grs
Directions:
1) You cut the puff pastry into 1cm wide strips.

2) You roll the strips in the molds.
3) You paint the surface with beaten egg and place them in the fryer to
brown it, without oil.
4) After filling with the cream you sprinkle them with the glass sugar and
that’s it!
Crunchy Zucchini Chips
Ingredients:
1 large egg, beaten
1 medium zucchini, thinly sliced
¾ cup Parmesan cheese, grated

1 cup Panko breadcrumbs
Directions:
1) In a mixing bowl, add the Parmesan cheese and panko breadcrumbs.

Combine the ingredients to mix well with each other.
2) In a mixing bowl, beat the eggs. Coat the zucchini slices with the eggs
and then with the crumb mixture. Spray the slices with some cooking
spray.
4) In the inner pot, place the Air Fryer basket. Line it with a parchment
paper, add the zucchini slices.
350 degree F and set the timer to 10-12 minutes. Press “Start”
7) Open the Crisp Lid after cooking time is over. Serve warm.
Easy Pork Balls with Apple Sauce
Ingredients:
2 ½ pounds ground pork
¼ cup tamari sauce

½ tbsp. dried thyme
½ cup diced onions
1 ½ cups water
1 cup breadcrumbs
2 tsp. honey
¼ cup apple juice
Directions:
1) Whisk together honey, tamari, apple juice, water and thyme in the
pressure cooker. Season with salt and pepper. Set on sauté mode and
cook for 15 minutes, lid off.
2) Meanwhile, combine all the remaining ingredients in a bowl. Shape
meatballs out of the mixture. Drop the meatballs into the sauce, and
press cancel.
3) Seal the lid and set on pressure cook mode for 15 minutes on high.
When done, release the pressure naturally, for 10 minutes. Serve
immediately.
Pancetta Kale with Beans & Chickpeas
Ingredients:
1 ½ pounds canned chickpeas, soaked overnight
5 cups water
1 pack (2 oz.) onion soup mix

¼ cup olive oil
1 tbsp. garlic, minced
1 cup kale, chopped
1 onion, chopped
½ pound pancetta slices, chopped
2 tsp. mustard
Directions:
1) Heat the oil and cook the onion, garlic and pancetta for 5 minutes on
sauté mode. Add 1 cup of water, soup mix, salt, pepper and cook for 5
more minutes. Then, add the chickpeas and 4 cups of water.
2) Add in the kale and mustard. Seal the lid and cook for 15 minutes on
Pressure Cook on high pressure. Once cooking is completed, perform a
quick pressure release and serve immediately.
Tuscan Vegetable Chicken Stew
Ingredients:
3 carrots, chopped
14 oz. mixed broccoli and cauliflower florets
1 onion peeled, chopped
1 potato, peeled and chopped

1 whole chicken, 3 lb.
1 tomato, peeled and chopped
A handful of fresh parsley, chopped
A handful of yellow wax beans, whole
¼ cup extra virgin olive oil
Directions:
1) Grease the bottom of the pot with 3 tbsp. of olive oil. Stir-fry the onion
for 3-4 minutes, on sauté mode. Add the carrots, and sauté for 5 more
minutes.
2) Add the remaining oil, vegetables, salt, black pepper and top with
chicken. Add 1 cup of water and seal the lid. Cook on high pressure for
30 minutes. Release the pressure naturally, for about 10 minutes.
Parsley Noodle Soup with Chicken
Ingredients:
A handful of fresh parsley
½ cup egg noodles

1 lb. chicken breasts, chopped
Directions:
1) Season the fillets with salt and place in the pot. Pour the broth and seal
the lid. Cook on Soup/Broth for 20 minutes on high. Do a quick release.
Add in the noodles and seal the lid again.
2) Press the Manual/Pressure cook and cook for 5 minutes on high
pressure. Release the pressure quickly and sprinkle with freshly ground
black pepper and parsley. Serve warm.
Savory Tropical Chicken
Ingredients:
1 tsp. cornstarch
2 tsp. water
A handful of fresh cilantro, chopped
4 boneless, skinless chicken thighs
1 tbsp. olive oil

2 tbsp. ketchup
¼ cup pineapple juice
Directions:
1) Warm oil on Sauté. In batches, sear chicken in oil for 3 minutes until
golden brown, set aside on a plate.
2) Mix, pineapple juice, Worcestershire sauce, garlic and ketchup, add to
the pot to deglaze, scrape the bottom to get rid of any browned bits of
food. Place the chicken into the sauce and stir well to coat.
3) Seal the lid cook for 5 minutes on high pressure. Release the pressure
quickly.
4) In a bowl, mix water and cornstarch until well dissolved. Press cancel
and set to Sauté mode. Stir the cornstarch slurry into the sauce, cook for
2 minutes until the sauce is well thickened. Sprinkle with cilantro to
serve.
Rosemary Whole Chicken with Asparagus Sauce
Ingredients:
1 tsp. olive oil
4 fresh thyme, minced
3 fresh rosemary, minced
2 lemons, zested and quartered
1 tbsp. flour
Chopped parsley to garnish
1 fresh thyme sprig
1 cup chicken stock
1 onion, chopped
8 oz. asparagus, trimmed and chopped
1(3 ½ Ib) young whole chicken
2 tbsp. olive oil
1 tbsp. soy sauce
Directions:
1) Rub all sides of the chicken with garlic, rosemary, black pepper, lemon
zest, thyme and salt. Into the chicken cavity insert lemon wedges.
Warm oil on sauté. Add in onion and asparagus and sauté for 5 minutes
until softened. Mix chicken stock, I thyme sprig, black pepper, soy
sauce and salt.
2) Into the inner pot, set trivet over asparagus mixture. On top of the trivet,
place the chicken with breast-side up. Seal the lid, select Poultry and
cook for 20 minutes on high pressure. Do a quick release. Remove the
chicken to a serving platter.
3) In the inner pot, sprinkle flour over asparagus mixture and blend the
sauce with an immersion blender until desired consistency. Top the
chicken with asparagus sauce and garnish with parsley.
Fast Crème Brulee
Ingredients:
6 tbsp. sugar
3 cups heavy whipping cream
7 large Egg Yolks
2 cups water
2 tbsp. Vanilla Extract
Directions:
1) In a mixing bowl, add the yolks, vanilla, whipping cream and half of
the swerve sugar. Use a whisk to mix them until they are well
combined.
2) Pour the mixture into the ramekins and cover them with aluminum foil.
3) Open the cooker, fit the reversible rack into the pot and pour in the
water.
4) Place 3 ramekins on the rack and place the remaining ramekins to sit on
the edges of the ramekins below.
5) Close the lid, secure the pressure valve and select Pressure mode on
high for 8 minutes. Press Start.
6) Once the timer has stopped, do a natural pressure release for 10
minutes, then a quick pressure release to let out the remaining pressure.
7) With a napkin in hand, remove the ramekins onto a flat surface and then
into a refrigerators to chill for at least 6 hours.
8) After refrigerators, remove the ramekins and remove the aluminum foil.
9) Equally, sprinkle the remaining sugar on it and return to the pot. Close
the crisping lid, select Bake mode, set the timer to 4 minutes on 380 F.
Serve the crème brulee chilled with whipped cream.
Strawberry Ricotta Cheesecake
Ingredients:
1 tsp. lemon Extract
3 tbsp. Sour Cream
1 ½ cups water
10 strawberries, halved to decorate
½ cup Ricotta Cheese
10 oz. Cream Cheese
¼ cup sugar
One lemon, zested and juiced
2 eggs, cracked into a bowl
Directions:
1) In the electric mixer, add the cream cheese, quarter cup of sugar, ricotta
cheese, lemon zest, lemon juice and lemon extract. Turn on the mixer
and mix the ingredients until a smooth consistency is formed. Adjust
the sweet taste to liking with more sugar.
2) Reduce the speed of the mixer and add the eggs. Fold it in at low speed
until it is fully incorporated. Make sure not to fold the eggs in high
speed to prevent a cracker crust. Grease the spring form pan with
cooking spray and use a spatula to spoon the mixture into the pan.
Level the top with the spatula and cover it with foil.
3) Open the cooker, fit in the reversible rack and pour in the water. Place
the cake pan on the rack. Close the lid, secure the pressure valve and
select pressure mode on high pressure for 15 minutes. Press Start
4) Meanwhile, mix the sour cream and one tbsp. of sugar. Set aside.
5) Once the timer has gone off, do a natural pressure release for 10
minutes, then a quick pressure release to let out any extra steam and
open the lid?
6) Remove the rack with pan, place the spring form pan on a flat surface
and open it. Use a spatula to spread the sour cream mixture on the
warm cake. Refrigerate the cake for 8 hours. Top with strawberries,
slice it into 6 pieces and serve while firming.
Party Stuffed Full Chicken
Ingredients:
1 tbsp. Olive Oil
4 lb. whole Chicken
1 tbsp. Olive Oil
1 tsp. Garlic Powder
2 cloves Garlic, peeled
1 Yellow Onion, peeled and quartered
1 lemon, quartered
1 ¼ cups Chicken Broth
Salt and Black Pepper to season
1 tbsp. Herbes de Provence Seasoning
Directions:
1) Put the chicken on a clean flat surface and pat dry using paper towels.
2) Sprinkle the top and cavity of the chicken with salt, black pepper,
Herbes de Provence and garlic powder.
3) Stuff the onion, lemon quarters and garlic cloves into the cavity. In the
cooker, fit the reversible rack. Pour the broth in and place the chicken
on the rack. Seal the lid and select Pressure mode on high for 25
minutes.
4) Press Start to start cooking.
5) Once ready, do a natural pressure release for about 10 minutes, then a
quick pressure release to let the remaining steam out and press stop.
6) Close the crisping lid and broil the chicken for 5 minutes on Broil
mode, to ensure that it attains a golden brown color on each side.
7) Dish the chicken on a bed of steamed mixed veggies. Right here, the
choice is yours to whip up some good veggies together as your appetite
tells you.
Squash Noodles with Spinach-Walnut Pesto
Ingredients:
½ cup spinach, chopped

2 tbsp. walnuts
1 cup water
4 lb. Spaghetti Squash
Zest and juice from ½ lemon
Salt and ground pepper to taste
1/3 cup extra virgin olive oil
Directions:
1) In a food processor put all the pesto ingredients and blend until
everything is well incorporated. Season to taste and set aside.
2) Put the squash on a flat surface and use a knife to slice in half
lengthwise. Scoop out all seeds and discard them.
3) Next, open the cooker, pour the water into it and fit the reversible rack
at the bottom. Place the squash halves on the rack, close the lid, secure
the pressure valve and select steam on high pressure for 5 minutes.
Press Start.
4) Once the timer has ended, do a quick pressure release and open the lid.
5) Remove the squash halves onto a cutting board and use a fork to
separate the pulp stands into spaghetti-like pieces. Return to the pot and
close the crisping lid. Cook for 2 minutes on broil mode.
6) Scoop the spaghetti squash into serving plates and drizzle over the
spinach pesto.
Classic New York Cheesecake
Ingredients:
½ cup brown sugar
¼ cup sour cream
16 ounces cream cheese, softened
2 tbsp. sugar
1 ½ cups finely crushed graham crackers
2 eggs
1 cup water
Fresh Strawberries, cut in half lengthwise for garnish
½ tsp. salt
1 ½ tsps. Vanilla extract
1 tbsp. all-purpose flour
Directions:
1) Line a cake pan with parchment paper and grease with cooking spray
the paper.
2) In a medium mixing bowl, mix the graham cracker crumbs, sugar and
butter. Spoon the mixture into the pan and press firmly into with a
spoon.
3) In a deep bowl and with a hand mixer, beat the beat the cream cheese
and brown sugar until well-mixed. Whisk in the sour cream to be
smooth and stir in the flour, vanilla and salt.
4) Crack the eggs in and beat but not to be overly smooth. Pour the
mixture into the pan over the crumbs.
5) Next, pour the water into the pot. Put the pan on the reversible rack and
put the rack in the pot. Seal the pressure lid, choose Pressure, set to
high and set the time to 35 minutes. Choose Start.
6) Once done baking, perform a natural pressure release for 10 minutes.
Carefully open the lid.
7) Remove the pan from the rack and allow the cheesecake to cool for 1
hour. Cover the cheesecake with foil and chill in the refrigerator for 4
hours to serve. Decorate with strawberry halves.
Oregano Chicken Thighs in Tomato Sauce
Ingredients:
1 cup Crushed Tomatoes
1 large Red Bell Pepper, seeded and diced
4 tbsp. Olive Oil
4 Chicken Thighs, skinless but with bone
1 large Green Bell Pepper, seeded and diced
1 Red Onion, diced
1 bay leaf
½ tsp. dried Oregano
Salt and Black Pepper to taste
1 tbsp. chopped Basil
½ cup Chicken Broth
Directions:
1) Place the chicken on a clean flat surface and season with salt and
pepper. Select Sear/Sauté mode on high and heat the oil.
2) Once heated add the chicken to brown on both sides for 6 minutes.
Then, add the onions and peppers. Cook for 5 minutes until nice and
soft.
3) Add bay leaf, salt, broth, pepper and oregano. Stir using a spoon. Close
the pressure lid, secure the pressure valve and select pressure mode on
high for 15 minutes. Press Start.
4) Once the timer has ended, do a natural pressure release for 5 minutes.
5) Discard the bay leaf. Stir in tomatoes, close the crisping lid, select Broil
mode and cook for 25 minutes.
6) Dish the chicken with the sauce into a serving bowl and garnish with
the chopped basil. Serve over a bed of steamed squash spaghetti.
Wonderful Vanilla Pudding with Berries
Ingredients:
1 tsp. Vanilla
½ cup Milk
1 cup heavy Cream

4 Egg Yolks
4 tbsp. Water+1 ½ cups water
4 Blueberries
4 Raspberries
½ cup Sugar
Directions:
1) Turn on your cooker and select Sear/Sauté mode on medium. Add four
tbsps. for water and the sugar. Stir it constantly until it dissolves. Press
stop. Add milk, heavy cream and vanilla. Stir it with a whisk until
evenly combined.
2) Crack the eggs into a bowl and add a tbsp. of the cream mixture. Whisk
it and then very slowly add the remaining cream mixture while
whisking.
3) Fit the reversible rack at the bottom of the pot and pour one and a half
cup of water in it. Pour the mixture into four ramekins and place them
on the rack.
4) Close the lid of the pot, secure the pressure valve and select pressure
mode on high pressure for 4 minutes. Press Start.
5) Once the timer has gone off, do a quick pressure release and open the
lid.
6) With a napkin in hand, carefully remove the ramekins onto a flat
surface. Let them cool for about 15 minutes and then refrigerate them
for 6 hours.
7) After 6 hours, remove them from the refrigerator and garnish them with
the raspberries and blueberries.
Chicken Meatballs Primavera
Ingredients:
6 tsp. Flour
1 Egg, cracked into a bowl
2 tbsp. chopped Bail+ Extra to garnish
1 tbsp. olive oil + ½ tbsp. olive oil
1 lb. Ground Chicken
½ lb. chopped Asparagus
1 cup chopped tomatoes
1 cup Chicken Broth
2 cups chopped Green Beans
1 Red Bell Pepper, seeded and sliced
1 ½ tsp. Italian Seasoning
Directions:
1) In a mixing bowl, add the chicken, egg, flour, salt, pepper, 2 tbsps. of
basil, 1 tbsp. of olive oil and Italian seasoning. Mix them well with
hands and make 16 large balls out of the mixture. Set the meatballs
aside.
2) Select Seat/Sauté mode. Heat half tsp. of olive oil and add peppers,
green beans and asparagus. Cook for 3 minutes, stirring frequently.
3) After 3 minutes use a spoon the veggies onto a plate and set aside.
4) Pour the remaining oil in the pot to heat and then fry the meatballs in it
in batches. Fry them for 2 minutes on each side to brown them lightly.
5) After, put all the meatballs back into the pot as well as the vegetables.
Also, pour the chicken broth over it.
6) Close the lid, secure the pressure valve and select Pressure mode on
high pressure for 10 minutes. When ready, do a quick pressure release?
7) Close the crisping lid and select Air Fry. Cook for 5 minutes at 400
degree F, until nice and crispy.
8) Dish the meatballs with sauce into a serving bowl and garnish it with
basil. Serve with overcooked tagliatelle pasta.
Party Stuffed Full Chicken
Ingredients:
1 tbsp. Herbes de Provence Seasoning

1 tbsp. olive oil
Salt and black pepper to season
2 cloves Garlic, peeled
1 tsp. Garlic Powder
1 Yellow Onion, peeled and quartered
1 lemon, quartered
1 ¼ cups Chicken Broth
4 lb. Whole Chicken
Directions:
1) Put the chicken on a clean flat surface and pat dry using paper towels.
2) Sprinkle the top and cavity of the chicken with salt, black pepper,
Herbes de Provence and garlic powder.
3) Stuff the onion, lemon quarters and garlic cloves into the cavity. In the
cooker, fit the neversiblerack. Pour the broth in and place the chicken
on the rack. Seal the lid and select pressure mode on high for 25
minutes.
4) Press Start to start cooking.
5) Once ready, do a natural pressure release for about 10 minutes, then a
quick pressure release to let the remaining steam out and press stop.
6) Close the crisping lid and broil the chicken for 5 minutes on broil mode,
to ensure that it attains a golden brown color on each side.
7) Dish the chicken on a bed of steamed mixed veggies. Right here, the
choice is yours to whip up some good veggies together as your appetite
tells you.
Saucy Chicken with Basil Pesto
Ingredients:
½ cup heavy cream
1 tbsp. Basil Pesto
1 tbsp. Cornstarch
Salt and Black pepper to taste
4 Chicken Breasts, skinless and boneless
¼ cup Roasted Red peppers
1/3 tsp. Italian Seasoning
1/3 tsp. minced Garlic
½ Chicken Broth
Directions:
1) In the inner pot of the cooker, add the chicken at the bottom. Pour the
chicken broth and add Italian seasoning, garlic, salt and pepper.
2) Close the pressure lid, secure the pressure valve and select pressure
mode on high for 15 minutes. Press Start.
3) Once the timer has ended, do a natural pressure release for 5 minutes
and open the lid.
4) Use a spoon to remove the chicken onto a plate. Scoop out any fat or
unwanted chunks from the sauce.
5) In a small bowl, add the cream, cornstarch, red peppers and pesto. Mix
them with a spoon. Pour the creamy mixture into the pot and close the
crisping lid.
6) Select Broil mode and cook for 4 minutes.
7) Serve the chicken with sauce over on a bed of cooked quinoa.
Garlicky Oyster Stew
Ingredients:
2 cups chopped celery
2 cups heavy cream

Salt and white pepper to taste
3 shallots, minced
3 (10 oz.) jars shucked oysters in liqueur
3 tbsp. olive oil
2 cups bone broth
3 cloves Garlic, minced
3 tbsp. chopped parsley
Directions:
1) Add oil, garlic, shallot and celery. Stir-fry them for 2 minutes on
sear/sauté mode and add the heavy cream, broth and oysters. Stir once
or twice.
2) Close the lid, secure the pressure valve and select steam mode on high
pressure for 3 minutes. Press Start.
3) Once the timer has stopped, do a quick pressure release and open the
lid.
4) Season with salt and white pepper. Close the crisping lid and cook for 5
minutes on broil mode. Stir and dish the oyster stew into serving bowls
5) Garnish with parsley and top with some croutons.
New York Cheesecake
Ingredients:

½ cup brown sugar
¼ cup sour cream
2 tbsp. sugar
1 ½ cups finely crushed graham crackers
2 eggs
½ tsp. salt
1 cup water
Fresh Strawberries, cut in half lengthwise
1 cup water
1 ½ tsps. Vanilla extract
1 tbsp. all-purpose flour
Directions:
1) First, line a cake pan with parchment paper and grease with cooking
spray the paper.
2) In a medium mixing bowl, mix the graham cracker crumbs, sugar, and
butter. Spoon the mixture into the pan and press firmly into with a
spoon.
3) In a deep bowl and with a hand mixer, beat the cream cheese and brown
sugar until well-mixed. Whisk in the sour cream to be smooth and stir
in the flour, vanilla, and salt.
4) Crack the eggs in and beat but not to be overly smooth. Pour the
mixture into the pan over the crumbs.
5) Next, pour the water into the pot, put the pan on the reversible rack, and
put the rack in the pot. Seal the pressure lid, choose Pressure, set to
high, and set the time to 35 minutes. Choose Start.
6) Once done baking performs a natural pressure release for 10 minutes.
Carefully open the lid.
7) Remove the pan from the rack and allow the cheesecake to cool for 1
hour. Cover the cheesecake with foil and chill in the refrigerator for 4
hours to serve. Decorate with strawberry halves.
Broccoli Cheddar Chicken and Rice Casserole
Ingredients:
1 1/2 lbs. Chicken cut into 1" cubes

Season all seasoning
2 tsp. chopped garlic
1 1/2 Cups Chicken Broth
1 1/2 cups long grain rice
1 Cup crushed Ritz Crackers
2 TBSP Melted Butter
2 Cups Shredded Cheddar Cheese
2 TBSP Butter
1 (10.75 oz.) can Cream of Chicken Soup
2 Cups Broccoli Florets
Directions:
1) First, pour 1 Cup Water in your pot. Place broccoli in your Air fry
basket. Place in your pot. Put on your pressure cooking lid. PC for 0
minutes. This will cook your broccoli perfectly. Once done, remove
broccoli and put it aside.
2) Turn sauté on. Put in 2 TBSP butter. Once the butter starts to melt, add
chicken in. Sauté for 3-5 minutes, adding chopped garlic around a mid-
way point in cooking the chicken.
3) Add rice.
4) Add chicken broth. Give your rice a little push with the back of a
spoon, just making sure it is mostly submerged in the broth.
5) Add cream of chicken soup. Do not mix. Just leave it as it lands. Cover
your pot with your pressure cooking lid.
6) PC on low pressure for 12 minutes. Do a quick release.
7) Remove your lid and give it a good stir. Stir in 1 cup of shredded
cheddar cheese. Carefully stir in broccoli.
8) Spread 1 cup of shredded cheddar on the top.
9) Melt the 2 TBSP butter and crumble up the crackers. Combine to form
the topping for the casserole. Spread on top of the cheese.
10) Put on your Air Fryer lid.
11) Broil at 400 degrees for a few minutes to melt the cheese and
crisp up the cracker crumbs.
Instant Pot Mashed Potatoes
Ingredients:
3 pounds red or Yukon Gold potatoes, unpeeled, halved or

quartered if large*
3/4 teaspoon kosher salt, or more to taste
Freshly ground black pepper
1 ¼ cups low sodium or homemade chicken stock.
3/4 cup heavy cream (omit for Whole30 version)
Minced fresh rosemary or chives, for serving (optional)
3 tablespoons ghee or butter (use ghee and increase to ¼ cup for
whole 30 version), plus more for serving
Directions:
1) Place the potatoes, salt, a few grinds of black pepper, chicken stock,
and butter or ghee in the instant pot.
2) Put on the lid and make sure the valve is set to “Sealing”. Press
“Manual” and adjust the cooking time to 6 minutes. Cooking will begin
automatically and the pot will show the time remaining once high
pressure is reached.
3) When the time is up, push “Keep Warm/Cancel”, carefully turn the
valve to “Venting”, and wait for the steam to release.
4) When the time is up, push “Keep Warm/Cancel”, carefully turn the
valve to “Venting”, and wait for the steam to release.
5) Remove the lid and use a potato masher to roughly mash the potatoes
right in the pot. Add the heavy cream, if using, and continue to mash
until your desired smoothness is reached. Taste and add more salt and
pepper if desired. Serve hot, topped with additional butter or ghee and
minced rosemary or chives.
Instant Pot “Rotisserie” Chicken
Ingredients:
1 whole chicken mine was 4.3 pounds

1 and 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1 and 3/4 Tablespoons avocado oil (or you can use coconut or
canola - something with a high smoke point)
1 yellow onion quartered (optional)
1 lemon halved (optional)
1 cup chicken stock or broth
Directions:
1) Remove all parts from the chicken cavity; rinse and pat dry with a paper
towel.
2) Optional: place the onion and lemon in the cavity of the chicken.
3) Combine all of the spices, including salt and pepper, in a small ramekin
dish; stir together.
4) Add the oil to the spices, and stir until incorporated.
5) Turn on your Instant Pot to preheat on the sauté setting on "normal."
6) Rub half of the oil and spice mixture on the breast side of the chicken.
7) Place the chicken, breast side down, in the preheated Instant Pot.
8) Carefully rub the other half of the oil and spices mixture on the other
side of the chicken.
9) Allow the breast side to crisp up the chicken skin for a few minutes,
about 3 to 4 minutes total.
10) Carefully flip the chicken over to the other side, and let it crisp
up the skin on the other side for about a minute. Flipping it over was a
little awkward, but it helps to use a sturdy burger flipper and some
tongs.
11) Add in the chicken stock.
12) Place the lid on and lock it, per Instant Pot instructions.
13) Set to manual high pressure for 25 minutes.
14) Allow the Instant Pot to depressurize naturally (I.e., do not use
the venting lever, but allow the pressure to dissipate slowly. Mine took
about 15 minutes)
15) Remove the lid, and transfer the chicken to a serving plate.
Mine was so tender that it was falling apart a little!
16) Let the chicken rest for about 5 minutes prior to serving.
17) I like to spoon or brush a little of the cooking liquid over the
top just prior to serving to make the chicken extra juicy.
Instant Pot Thai Beef Lettuce Wraps
Ingredients:
2 tbsp. olive oil or avocado oil
1 tbsp. minced garlic
1 large red bell pepper diced
Juice of 1 lime 2-3 tbsp.
½ cup red Thai curry paste
½ cup water
½ cup canned diced tomatoes
3 tbsp. arrowroot starch mixed with 3 tbsp. water
1 cup chopped fresh cilantro
1/3 cup chopped fresh cilantro

1/3 cup purple cabbage optional
Juice of 1 lime
1 head of romaine or iceberg lettuce
Salt to taste
1 cup matchstick shredded carrots
2 scoops Vital Proteins Beef Bone Broth Collagen
½ cup full fat canned coconut milk
3 tbsp. chopped fresh ginger
2 lbs. sliced beef I use sirloin steak
1 cup diced white onion
Directions:
1) Set your instant pot to the sauce function. Once hot, coat with oil and
then toss in onion. Cook for 2-3 minutes, then add beef. Cook for
another few minutes until beef is lightly browned.
2) Top with garlic, ginger, bell pepper, lime juice, curry paste, tomatoes
water and bone broth collagen. Secure the lid.
3) Select cancel on your instant pot. Now select the manual function and
cook on high pressure for 11 minutes. Use a natural release for at least
15 mins, then release remain steam.
4) Remove lid, add arrowroot mixture and coconut milk. Let sit for a few
minutes while you prepare to assemble the lettuce wraps. Salt the beef
mixture to taste.
5) Add carrots, cilantro, lime juice and beef mixture to each lettuce
wrap*.Serve immediately.
6) Heat a large pot on your stovetop to medium high heat. Once hot, add
oil then onion. Sauté for 2-3 minutes, then add beef. Cook for about 5
minutes, until meat is lightly browned. Transfer to your slow cooker.
7) Top with garlic, ginger, bell pepper, lime juice, curry paste, tomatoes,
¼ cup water and bone broth collagen. Cook on low for 4 hours.
8) Now add in arrowroot starch and coconut milk, cook another 15-30
minutes until sauce thickens. Salt to taste.
9) Add carrots, cilantro, and lime juice and beef mixture to each lettuce
wrap*. Serve immediately.
Instant Pot Chicken Cacciatore
Ingredients:
8 chicken legs and/or thighs
2 teaspoons sea salt, use more as necessary for coating chicken and
seasoning at the end.
2 teaspoons avocado oil or extra-virgin olive oil.
1 medium onion, sliced into thin strips
3 carrots, minced
2 teaspoons freshly ground pepper, use more as necessary for

coating chicken and seasoning at the end.
½ pound mushrooms, trimmed and sliced
2 large garlic cloves, minced
1 teaspoon dried oregano

¼ teaspoon red pepper flakes
¼ cup balsamic vinegar
1 teaspoon fresh thyme
2 tablespoons freshly parsley, plus more to garnish
14.5 oz. can Tuttorosso diced tomatoes in juice
14.5 oz. can Tuttorosso diced tomatoes in juice, pulsed in a food

processor or blender
1 cup chicken broth
1 bay leaf
2 tablespoon fresh basil, chopped
1 red pepper, diced medium
Directions:
1) Pat chicken dry and sprinkle generously with salt and pepper. Set the
pressure cooker to the sauté setting at high heat. Add in oil. Working in
batches sear chicken until golden brown, about five minutes on each
side, adding more oil as necessary. The chicken should not be fully
cooked at this stage but the skin should be nicely browned. Transfer
chicken to a plate and set aside.
2) Add onion, carrots, peppers and mushrooms to the pressure cooker and
sauté until vegetables are soft, scrapping up browned bits about 4
minutes. Add garlic, oregano and red pepper flakes and cook until
fragrant about 1 minute. Add bay leaf, chicken broth, tomatoes, fresh
thyme, fresh parsley and balsamic vinegar. Return chicken to pressure
cooker and press into tomatoes until they are mostly covered.
3) Place lid on pressure cooker and lock in place. Cook on high pressure
for 12 minutes. Release pressure using quick release valve and remove
lid. Remove bay leaf. Season to taste with salt and pepper. (If a thicker
sauce is desired, you can remove the chicken to a plate and simmer
sauce until it is the desired thickness. Do this before seasoning to taste
with salt and pepper.)
4) Garnish with parsley and serve over rice, cauliflower rice or gluten-free
pasta.
Pork Chops
Ingredients:
4 pork chops (3/4” thick)

1 egg
1/2 cup coarsely ground almonds
1/2 cup grated Parmesan cheese
Directions:
1) First, preheat air fryer to 360 degrees if using conventional air
fryer.
2) Beat egg in a bowl or on a shallow plate.
3) Combine the almonds and Parmesan cheese on a separate
bowl or plate.
4) Dip pork chops in egg, and then coat them in the Parmesan and
almond mixture, making sure to cover all sides.
5) Place in the air fryer for 14 minutes, turning halfway through. If
using the Instant Pot Duo Crisp, set the air fryer time for 14
minutes, and turn halfway through.
6) Check the pork internal temp with a meat thermometer to ensure
they reach an internal temperature of 145 degrees.
7) Remove pork chops from the air fryer and let rest on a plate for
10-15 minutes before serving.
Crisp Air Fryer Salmon
Ingredients:
2 Tablespoons oil of choice

4 salmon fillets (1 1/2 inch thick)
Salt and pepper, to taste
1/2 teaspoon Paprika (optional)
1/3 cup sour cream
1/3 cup mayonnaise *can use all sour cream
1 teaspoon garlic
Zest and juice of one lemon (approximately 2 Tablespoons)
1/2 teaspoon English-style mustard
2-3 Tablespoons fresh dill (2 teaspoons dried)
Directions:
1) Drizzle oil over your salmon and rub it around. Then season each fillet.
2) Place in your Instant Pot in the Air Fryer basket (depending on the size
you might need to batch cook)
3) Then place Crisping lid on Instant Pot Duo and select Air Fryer 390
degrees, and cook for 7 minutes. Remove lid, and check salmon to
ensure it is done. If not put the lid back on and cook extra time.
4) While salmon is cooking add your lemon juice, garlic, sour cream,
mayo, mustard and dill in a bowl and mix up.
5) Once salmon is done, spoon 2-3 tablespoons on top of the salmon.
Hamburgers
Ingredients:
1-2 lbs. Ground Beef

Seasoning of Choice We use Tony Cheshire’s & Natures
Seasoning Blend
Avocado Oil Spray
Lettuce
Cheese
Hamburger Buns
Butter
Mayonaisse
Ketchup
Directions:
1) First, mix your seasoning of choice and raw ground meat to form your
hamburger patties. Press your thumb down into them middle of each
patty to stop them from puffing up in the middle while cooking.
2) Next, attach the base/stand to the bottom of your Instant Pot Duo Crisp
Air Fryer Basket. Then place your metal stand inside of the basket and
place them into your Instant Pot. Lightly spray your metal stand and
the inside of your air fryer basket with your avocado oil spray.
3) Place your raw hamburger patties on top of your metal stand. We
sprinkle a little more Tony Chachere’s Seasoning on top of the burgers
and then lightly spray them with the Avocado oil. This will make the
outsides of your burgers have a delicious crispy flavor!
4) Then place your air frying lid on top of your Instant Pot.
5) Select the air fry option and set the temperature at 400 degrees for 20
minutes.
6) Your Instant Pot will display “Flip Food” across the screen when it is
time to flip your burgers. We flip them, sprinkle a little Tony
Chachere’s on the now flipped side and lightly spray it with avocado
oils pray. Then place the air fryer lid back on to continue cooking.
7) After the timer has completed, we check our burgers with a digital meat
thermometer to make sure they have reached their required internal
temperature. We like our burgers well done.
8) Dress your burgers with your toppings of choice and enjoy! Just a
suggestion….. We mix mayonnaise and ketchup together for a delicious
sauce and use Hawaiian Sweet Burger Buns. Also, we spread butter on
the inside of our burger buns and put them in the oven under the broiler
for a few minutes. The combination is delicious!!!
Fried Pickles
Ingredients:
½ cup Italian style bread crumbs

½ cup panko bread crumbs
¼ cup Parmesan cheese
1 tablespoon garlic powder.
1 teaspoon Cajun seasoning-I used old bay
2 eggs
1-2 cups of sliced dill pickles-drained of all extra juice
Non-stick spray
Directions:
1) Mix Italian style bread crumbs, Panko bread crumbs, Parmesan cheese,
garlic powder and Cajun seasoning together in a bowl.
2) Beat eggs together in a separate bowl.
3) Using a fork, fully cover the somewhat dry pickle slices (pat the pickles
dry with a paper towel) with egg.
4) Dip and fully cover the pickle slices with the breadcrumb mixture.
5) Lightly spray the air crisping basket with nonstick cooking spray.
Gently place the coated pickle slices into the air crisping basket. Be
sure that there is a little space in between each. Lightly spray the pickle
slices with the nonstick cooking spray. (As I was trying several versions
out, I did not make very many pickles at a time. Feel free to add more
to the crisping basket when making.
6) Turn Instant pot duo crisp on and choose “air fry.” Set temperature to
360 degrees and “air fry” the pickles for 8-10 minutes. Check them at
about 7 minutes-just open up the lid. If they are evenly browned then
they are done cooking. If they have not browned yet, put the lid back
on and allow to cook for 2-3 minutes longer.
7) When the fried pickles are cooked, carefully remove the pickles from
the Instant Pot with tongs. Serve with your favorite ranch dressing.
Enjoy!
Coconut Shrimp
Ingredients:
½ cup (about 2 1/8 oz.) all-purpose flour

1 ½ teaspoons black pepper
2 large eggs
2/3 cup unsweetened flaked coconut
1/3 cup panko (Japanese-style breadcrumbs)
12 ounces medium peeled, deveined raw shrimp, tail-on
(about 24 shrimp)
Cooking spray
½ teaspoon kosher salt
¼ cup honey
¼ cup lime juice
1 Serrano Chile, thinly sliced
2 teaspoons chopped fresh cilantro (optional)
Directions:
1) First, stir together flour and pepper in a shallow dish. Lightly beat
eggs in a second shallow dish. Stir together coconut and panko in
a third shallow dish. Holding each shrimp by the tail, dredge
shrimp in flour mixture, making sure not to coat tail; shake off
excess. Dip in egg, allowing any excess to drip off. Dredge in
coconut mixture, pressing to adhere. Coat shrimp well with
cooking spray.
2) Place half of the shrimp in air fryer basket, and cook at 400°F
until golden, 6 to 8 minutes, turning shrimp over halfway through
cooking. Season with 1/4 teaspoon of the salt. Repeat with
remaining shrimp and salt.
3) While shrimp cook, whisk together honey, lime juice, and Serrano
Chile in small bowl. Sprinkle shrimp with cilantro, if desired.
Serve with sauce.
BBQ Ribs
Ingredients:
2 tbsp. brown sugar
2 tsp. ground black pepper
2 tsp. chili powder
2 tbsp. kosher salt
2 tbsp. smoked paprika
6 lbs. pork back ribs
3 cups Coca Cola (or other soda)
2 cups BBQ sauce
Directions:
1) Combine all the dry rub ingredients in a bowl and set aside.
2) On a work surface or cutting board, use a paper towel to clean and dry
the ribs. Make sure to peel the white membrane off the back of the ribs.
3) Sprinkle the ribs with dry rub seasoning. Make sure that you cover the
back and bottom with seasoning.
4) Pour the soda into the bottom of the pot and add the ribs. Close the lid
on the pot using the pressure cooking lid and seal it. Select Pressure
Cook/Manual setting on High Pressure for 15 minutes.
5) When pressure cooking is complete, Quick Release the pressure.
6) Remove the lid, and use a set of tongs to take the ribs out from the inner
pot and drain the liquid.
7) Brush the ribs with the BBQ sauce on both sides.
8) Make sure that your inner pot is dry, then place the air fryer basket into
the pot. Gradually add in the ribs and using the Air Fryer
Lid select Broil at 400°F for 15 minutes. (Optional: brush on more
sauce midway through the cooking process).
9) Tie on a bib and enjoy!

Yogurt Recipe
Ingredients:
1 Gallon Ultra-Pasteurized Milk
2 Tablespoons Plain Yogurt with active cultures
14 oz. can of Sweetened Condensed Milk (optional)
Directions:
1) Pour all the ingredients in to the Instant Pot, stir very well with a whisk
to ensure that the mixture is completely smooth. (Under mixing the
starter or sweetened condensed milk can cause grainy / stringy texture).
Seal the Instant Pot using the Pressure Cooker lid.
2) Press Sous Vide to select the Sous Vide Smart Program. Use the + / −
Time buttons to adjust the temperature to 113°F. Use the + / − Time
buttons to adjust the cook time to 9 Hours and Press Start. Refrigerate
for at least 4 Hours before serving.
3) If you want to make Greek Yogurt, pour the yogurt into the gallon
yogurt strainer (purchase here). Let it strain in the refrigerator for 10
hours or overnight. Enjoy!
Sous Vide Steak

Ingredients:
1 salt
2 New York Strip Steak
1 Ground Pepper
Directions:
1) First, fill your Instant Pot liner 2/3 the way up with water
(approximately to the 10 cup line on the 6 QT models).
2) Place the lid onto the Instant Pot and close. You don’t need to worry
about the position of the vent because you won’t be pressure cooking.
Press the “SOUS VIDE” button and adjust the time and temperature
according to the following cooking chart.
3) I usually do 137 degree F for 11/1 hours. Press “START” and allow the
water to come to temperature.
4) While the water comes to temperature, start to prepare the steaks.
Sprinkle the Steaks with Salt and Pepper or whatever seasoning you
like.
5) Either Vacuum seal the Steaks individually or use the Ziploc bag
method shown in the video.
6) Once the water in the Instant Pot has come to temperate, submerge the
steaks in the water can circulate all around the food. This means don’t
allow the bags to touch the side or touch each other.
7) Place the lid back on and allow to cook for the entire length of time.
8) Once Steaks are done, remove from bags and pat dry.
9) Sear the Steaks in either the Instant Pot under “SAUTE” set on “HI” or
in a very hot cast iron pan. Do not overcook. The searing should only
take 30 seconds to less than a minute on every side.
10) You do not need to rest the Steaks. You can serve right away.
Orange Chicken
Ingredients:
2 lbs. Chicken breast or thighs (cut into 1-2 inch pieces)
1 cup orange juice (no sugar added)
1 tablespoon ginger (grated)
6 cloves garlic* (minced)

1 tablespoon rice wine (or dry white wine**)
1/2 cup tomato sauce (optional)
¼ cup granulated sugar
¼ cup brown sugar
¼ cup lite soy sauce
1 tablespoon Sriracha ***
Zest from 1 orange
2 tablespoons cornstarch
2 tablespoons orange juice
4 green onions (sliced)
Extra orange zest
Directions:
1) It is important for the chicken not to have any extra moisture, dry it
with a few paper towels and after that cut the chicken into 1-2 inch
chunks.
2) Heat up your pressure cooker: press Sauté -> click on the Adjust button
-> select More to get the Sauté More function, which means that the
food will be sautéed over medium-high heat. Wait for the Instant Pot
indicator to read HOT.
3) Add the oil to the hot Instant Pot, add the chicken and sauté for 2-3
minutes, stirring a few times. Cook until it just starts to get
golden. When sautéing it, stir constantly so it doesn't stick to the bottom
of the pan.
4) Also, after you sauté the chicken, check if bits stuck to the bottom, in
that case, deglaze the pot with 1/4 cup orange juice and scrape them
with a wooden spoon. If you leave the bits stuck to the bottom, they
may burn or cause the pot not to come to pressure.
5) If you want a truly golden-brown chicken, brown it on the stove top, as
the Instant Pot isn't really good for that.
6) Add the Sauce ingredients to the pot: remaining 3/4 cups of orange
juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice
wine, orange zest and Sriracha sauce. You can skip the Sriracha sauce
or add more if you prefer your food on the spicier side.
7) Add the tomato sauce if you are using it. The tomato sauce adds a
tanginess to the overall sweet recipe, and it makes it taste more savory.
It is based on your own preference. I like it both ways: with and without
the sauce. You can use less, or completely leave it out if you want a
pure orange aroma.
8) Stir gently until all the ingredients are combined and coated in sauce.
9) Close lid, select Manual, and select 5 minutes on High Pressure. Make
sure the vent is closed.
10) Use a 10 minute Natural Release. Turn off the heat. Release the
remaining pressure by opening the vent. Open the lid.
11) Select again the Sauté function, on LOW. In a medium bowl
combine 2 tablespoons of cornstarch with the orange juice, whisk until
all combined with no lumps.
12) Add the mixture to the Instant Pot and gently stir to combine.
Cook on Sauté function for a few more minutes, stirring gently, until
the sauce thickens. Simmer for 2-3 minutes.
13) If you want the sauce even thicker, mix one more tablespoon of
cornstarch with orange juice and add it to the pot.
14) Let the Orange Chicken stand for 5-7 minutes, the sauce will
thicken more.
15) Serve over rice and garnish with fresh chopped green onions
and extra orange zest.
Mozzarella Sticks
Ingredients:
½ cup Italian style bread crumbs
½ cup Panko bread crumbs
¼ cup Parmesan cheese
1 tablespoon garlic powder
2 eggs
12 mozzarella cheese sticks-frozen and cut in half
Directions:
1) First, freeze mozzarella sticks for an hour or two. Take them out of
refrigerator and cut in half so that each cheese stick is 2-3 inches long.
2) Mix Italian style bread crumbs, Panko bread crumbs, Parmesan cheese
and garlic powder together in a bowl. Beat eggs together in a separate
bowl.
3) Using a fork, fully cover the mozzarella stick with egg and then dip and
fully cover the mozzarella stick with the breadcrumb mixture. Place
mozzarella sticks onto a nonstick pan. Make sure that they are not
touching each other.
4) Freeze for one hour. Remove mozzarella sticks from the freezer and dip
the mozzarella stick in the egg and breadcrumb mixture again. This
second coating will help add to the crispiness once cooked.
5) Lightly spray the air crisping basket with nonstick cooking spray.
Gently place the mozzarella sticks into the air crisping basket. Be sure
that there is a little space in between each. Lightly spray them with the
nonstick cooking spray.
6) Turn Instant Pot Duo Crisp on and choose “air fry.” Set temperature to
360 degrees and “air fry” them for 8-10 minutes. Check them at about
7 minutes-just open up the lid. If they are evenly browned and cheese
is just barely starting to melt through the batter, they are done cooking.
If they have not browned yet, put the lid back on and allow to cook for
2-3 minutes longer.
7) When the mozzarella sticks are cooked, carefully remove from Instant
Pot Duo Crisp with tongs. Serve with marinara sauce. Enjoy!
Instant Pot Pork Carnitas Recipe
Ingredients:
2 teaspoons kosher salt

1 teaspoon orange zest
4 pounds bone-in pork shoulder
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 tablespoon lard or vegetable oil
2 onions, chopped
1 teaspoon ground guajillo Chile powder (or your favorite
chili powder)
1 teaspoon dried epazote (or dried Mexican oregano or dried
oregano)
Directions:
1) Combine salt, orange zest, cumin, ground Chile, epazote, and black
pepper in a small bowl. Season all sides of the pork shoulder with the
salt mixture.
2) Add lard to the Instant Pot and select sauté. Cook on Hi and set timer
for 5 minutes. Once lard is melted add onions and sauté, stirring
occasionally.
3) Add pork and close with the Instant Pot Pressure Cooker lid. Set the
Pressure Cook setting on Hi for 1 hour 15 minutes. It will take a minute
for the Instant Pot to set the pressure, then it will begin to cook and the
timer will start.
4) Let pressure release on its own slowly (or manually release the pressure
if you’re in a hurry). Set a strainer over a heat-proof bowl and strain out
meat and onions saving the cooking liquid. Once pork is cool enough to
handle, shred and return to the Instant Pot.
5) Place Air Fryer lid on top and set to Air Fry at 400F for 12 minutes.
The Instant Pot will ring halfway through and notify you to turn the
carnitas. Remove the lid and set it on the provided base—careful the
bottom of the lid is hot. Toss them around with a pair of tongs to get
more edges nice and crisp. If after 12 minutes they are not crisp enough
set the time for 3 more minutes or until done to your liking.
6) Add a 1/2 cup or so of the cooking liquid back into the carnitas to make
them nice and juicy. Serve immediately with warm tortillas, chopped
onions, cilantro, or your favorite garnishes. Save any remaining
cooking liquid for later to reheat the carnitas or add to soup.
Cauliflower Wings
Ingredients:
1 head of cauliflower florets

1/2 cup milk we used soy milk
1/2 cup water
3/4 cup all-purpose flour we used Bob's Red Mill gluten-
free baking 1-to-1
1 tsp. onion powder
1 tsp. smoked paprika
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup frank's red hot sauce
2 Tbsp. butter we used earth balance buttery spread
1/4 cup molasses
Directions:
1) In a mixing bowl - combine all dry ingredients (flour, garlic

powder, onion powder, smoked paprika, salt, black pepper) then
whisk in water and milk until batter has no lumps.
2) Add fresh cauliflower florets to batter and mix well to evenly
coat with batter. Remove florets one at a time and transfer to a
separate dish so that excess batter can run off.
3) Coat air fryer basket with non-stick cooking spray or oil, then
add battered florets to air fryer basket in a single layer. Also, try
to keep them from touching (if possible) so that all sides can get
direct heat.
4) Cook at 350 degrees for 15 minutes.
5) Meanwhile, in a small pot (or in microwave) - bring hot sauce,
butter, and molasses to low simmer, mixing well to combine.
Then remove from heat.
6) Once cauliflower is done cooking, transfer to a bowl. When
ready to serve, cover with sauce, then toss to coat.
7) Serve IMMEDIATELY with your dipping sauce of choice, or
none at all. Enjoy!
Southern Fried Air Fryer Chicken
Ingredients:
Whole Cut up chicken

2 cups buttermilk
2 cups all-purpose flour
2 tbs. garlic powder
1 tbs. cayenne pepper
2 tbs. paprika
1 tbs. salt
1 tbs. pepper
Directions:
1) First, take your cut up chicken and place it in buttermilk.

2) Marinate the chicken in the buttermilk for 12-24 hours
3) Preheat your air fryer to 350 degrees
4) Stir together your flour and seasoning.
5) Remove chicken from the buttermilk letting excess milk drip off
6) Coat each piece of chicken in the flour mixture
7) Place in a single layer in your air fryer
8) Spray chicken with a light coat of olive oil.
9) Cook for 20 minutes
10) Flip chicken and cook for an additional 20 minutes
11) Check the temp of your chicken to make sure it's 165 degrees.
Apple Oatmeal Cups

Ingredients:
1 tsp. cinnamon
¾ tsp. baking powder
½ cup milk
1 egg
2 tbsp. honey
½ apple diced
1 ½ cups quick oats
½ cup applesauce
Directions:
1) First, add oats into the mixing bowl.

2) Add remaining ingredients and mix until well combined
3) Pour oat mixture into the 6 silicone muffin molds
4) Place the dehydrating tray in a multi-level air fryer basket and place
basket in the instant pot.
5) Place muffin molds on dehydrating tray.
6) Seal pot with air fryer lid and select bake mode then set the temperature
to 375 degree F and timer for 20 mints
7) Serve and enjoy.
Tarragon and Parmesan Scramble
Ingredients:
¼ cup coconut cream
2 tbsp. parmesan, grated
8 eggs whisked
2 tbsp. Tarragon, chopped
Directions:
Take a bowl and mix the eggs with all the ingredients and whisk. Pour this
into a pan that fits your air fryer, introduce it in the preheated fryer and cook
at 350 degree F for 20 mints, stirring often divide the scramble between
plates and serve for breakfast.
Lemon Olive Chicken
Ingredients:
½ teaspoon organic cumin

1 teaspoon Sea Salt
¼ teaspoon black pepper
4 boneless skinless Chicken Breasts
1 cup chicken bone broth
1 lemons, ½ juiced, ½ thinly sliced

½ cup Red onion sliced
1 can pitted green olives
½ cup Organic Glass-Fed butter or ghee
Directions:
1) Liberally season chicken breasts with sea salt, cumin and black pepper.
2) Set your multi cooker to sauté and brown chicken breasts in butter on
both sides.
3) Add all remaining ingredients and bring to a simmer
4) Cover your multi cooker with the lid and cook under pressure for 10
minutes. When done pressure cooking, use the quick pressure release
method.
Instant Pot Oatmeal
Ingredients:
3 cups water
1 cup steel cut oats
Optional spices (cinnamon shown)
Toppings of your choice (apples shown)
Directions:
1) First, dump oats into the Instant Pot followed by the water
2) Close the lid and close the vent.
3) Press manual and use the arrow buttons to go down to 3 minutes
4) After the oats finish cooling, press the off button or unplug the Instant
Pot so the pressure will release naturally.

5) After the pressure releases, open the lid and give the oatmeal a good
stir. It will probably have extra liquid, this will absorb as it cools.
6) Add cinnamon or other additions and allow to cool slightly before
serving.
7) Top oatmeal with fresh fruit of your choice, apples are shown.
Instant Pot Salsa Verde Shredded Chicken
Ingredients:
1 teaspoon cumin
16 ounces salsa Verde
2- 21/2 lbs. boneless chicken breasts
1 teaspoon smoked paprika
Directions:
1) Place all the ingredients in your Instant Pot or pressure cooker.

2) Set cooker to high pressure for 25 minutes.
3) When the timer goes off, quick release the pressure and shred the
chicken with 2 forks.
Instant Pot White Chicken Chili
Ingredients:
2 cups chopped onion

2 teaspoons chili powder
2 tablespoons cassava flour, optional (see recipe notes)
1 pound dried great northern beans (or navy beans), sorted
½ teaspoon ground coriander
½ teaspoon ground black pepper
14 ounces canned diced tomatoes
6 frozen boneless skinless chicken thighs
3 tablespoons bacon fat, lard or vegetable shortening
Sea salt to taste
½ teaspoon dried oregano
7 ounces canned diced green chilies
Directions:
1) In a large mixing bowl, add the sorted dried navy beans and fill the
bowl with enough water to cover the beans by several inches. Set aside
to soak while you prepare the remaining ingredients
2) To the Instant Pot bowl, add the chopped onion, garlic cloves, cassava
flour, Chili powder, ground cumin, ground coriander, dried oregano,
ground black pepper, canned diced tomatoes, canned diced green
chilies and chicken broth.
3) Use a colander to strain the beans and discard the soaking liquid. Rinse
with fresh water.
4) Add the beans to the Instant Pot bowl and stir all of the ingredients
together.
5) Add the chicken thighs to the bowl and push them down into the liquid.
It’s okay if they aren’t completely covered in liquid
6) Now add the lard to the bowl. It’s okay if the lard is in a solid lump, as
soon as the Instant Pot comes up to pressure/temperature, the lard will
melt.
7) Place the lid on the Instant Pot and ensure the steam release valve is set
to sealing. Press the “Bean/Chili” key, which will show 30 minutes of
cooking time and then increase the time to 45 minutes. Now walk away.
When the Instant Pot is done cooking, let it cool down/warm for 15
minutes and then flip the steam release valve to venting to let the
Instant Pot come down from pressure.
8) When the pressure is released open the lid of the Instant Pot and use a
wooden spoon to stir the chili and break up the chicken into small
pieces. Taste and season with sea salt if needed. The chili will appear
soupy but will thicken as it cools. I like to pull my Instant Pot bowl out
and place it on top of my oven to cool for 30 minutes and allow it to
thicken. Serve warm with cilantro, avocado and rice or corn chips.
Brussels sprouts
Ingredients:
1 pound Brussels sprouts
Salt and pepper

3 tablespoons good quality olive oil
3 cloves garlic
Directions:
Pre-heat the oven to 400F. If needed, clean and trim the Brussels sprouts and
cut them in halves and place them in an oven safe dish. Make sure to dry
them very well before cooking. Add the garlic, Parmesan cheese, salt, and
pepper, followed by the olive oil. Toss to coat. Roast in the oven uncovered
for 20-25 minutes until crisp, brown and caramelized on the outside and
tender on the inside. Serve with more grated cheese.
Garlic Stuffed Mushrooms
Ingredients:
5 Garlic Cloves
⅛ cup Fresh Flat Leaf Parsley
Salt & Black Pepper to Taste
1 cup Grated Cheddar Cheese (120 grams)
20 Button Mushrooms
2 tablespoons Unsalted Butter, at room temperature.
Directions:
In a small bowl combine minced garlic, finely chopped parsley, pepper,

cheese and butter. Clean the mushrooms and remove the stems. Do this
carefully so you don’t break the mushrooms. Season each mushroom
with salt and black pepper and fill with the prepared garlic stuffing.
Place them onto a baking tray lined with a sheet of baking parchment.
Bake in a preheated oven at 375°F/190°C for 15 minutes. Enjoy warm or
cold!
Juicy Turkey Burger recipe
Ingredients:
1 teaspoon dried parsley

1 lb. lean ground turkey
1 large egg
Salt & pepper
1/4 teaspoon poultry seasoning
4 slices American cheese
4 soft sesame burger buns
Any other burger toppings: pickles, lettuce, tomato, onion,
etc.
2 tablespoons cold butter
1 tablespoon cold milk
Directions:
1) Place turkey into a large bowl with egg, salt, pepper, parsley,
poultry seasoning and milk. Stir to combine. {Mixture may seem a
little wet, but once it starts cooking, the egg will help hold its
shape together.}
2) Preheat indoor griddle to medium-medium high heat.
3) Divide meat into 4 even patties. Cut butter into skinny half
tablespoon pats. Press butter into the center of each patty forming
the meat around it.
4) Spray griddle pan with nonstick cooking spray and place each
burger down onto the griddle. Cook about 4 minutes per side or
until browned and completely cooked. Feel free to melt cheese on
top of each burger. {Place cheese onto cooked side of the burger
and cover with a large pot lid or foil for 1 minute to melt cheese.}
5) Remove burgers and place onto buns. Top with any desired
toppings and condiments and serve.
Roasted Air Fryer Carrots
Ingredients:
1 lb. carrots
2 Tbsp. brown sugar
¼ tsp. salt
2 Tbsp. butter melted
1/4 cup grated parmesan cheese
Salt and pepper
1 lb. medium sized carrots
2 Tbsp. olive oil
½ tsp. paprika
¼ cup grated parmesan cheese
Fresh chopped parsley
Directions:
1) Pour melted butter, brown sugar, salt over carrots and stir until the
carrots are fully coated.
2) Place carrots in an oven safe bowl that will fit in your air fryer. Cook on
380 degrees Fahrenheit for 20-25 minutes, stirring halfway.
3) Place carrots in a large bowl and toss with olive oil, garlic powder, and
paprika.
4) Place in the air fryer basket and cook on 380 degrees Fahrenheit for 20
minutes, shaking halfway through. Once done, top with parmesan
cheese and parsley. Salt and pepper to taste.
Fried Chicken Tacos
Ingredients:
Vegetable oil, for frying

2 cups self-rising flour
3 eggs
8 Old El Paso Flour Tortillas for Soft Tacos & Fajitas, warmed
1 cup shredded sharp cheddar cheese Fresh guacamole, for serving
2 pounds boneless, skinless chicken tenders
1 ½ teaspoons seasoned salt
1 cup hot sauce
Directions:
1) First, heat oil to 350°F in a deep, heavy-bottomed pot. Do not fill the
pot more than 1/2 full with oil.
2) Season the chicken with the seasoned salt. Add the flour to a shallow
bowl or pie plate.
3) In a medium size bowl, beat the eggs and hot sauce together.
4) Dip the seasoned chicken in the egg mixture, and then coat well in the
flour. Place the chicken in the preheated oil and fry the chicken in the
oil until brown and crisp and cooked through, about 6-8 minutes. Drain
on a paper towel-lined cookie sheet.
5) Once cool enough to handle, slice the chicken into strips. Warm the
tortillas and fill with chicken. Top with cheese and guacamole.
Lobster Tails
Ingredients:
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 wedges lemon to serve broccoli cooked to serve
1 teaspoon lemon juice
1 teaspoon fresh parsley, chopped
3 tablespoons butter, melted
8 oz. lobster tail (225 g), 2 tails
Directions:
1) Using a clean pair of scissors or kitchen shears, cut along the middle of
the top of the shell towards the fins of the tail, making sure to cut in a
straight line. Do not cut through the end of the tail.
2) Using a spoon, separate the meat from the two sides of the shell, then
lift the meat up and out from inside the shell.
3) Press the two sides of the shell together, then lay the meat over the
seam where the two shells meet.
4) If you are having difficulty opening the shell up to lift out the meat, flip
the tail over and make cuts along the carapace where the legs meet the
bottom part tail. This will help break the rigid structure of the shell and
allow it to be more flexible.
5) While cutting through the shell, you may have also cut into the meat,
which is perfectly okay. Make a shallow cut through the middle of the
lobster meat so that you can peel down the thin layer of meat over the
sides. This gives the lobster tail its signature look.
6) Preheat oven to 450°F (230°C).
7) In a small bowl, combine the butter, salt, pepper, garlic powder,

paprika, lemon juice, and parsley, then brush the mixture evenly over
the lobster meat.
8) Place the tails onto a baking sheet, then bake for approximately 12-15
minutes, until the lobster is fully cooked but not rubbery.
9) Serve with a side of broccoli and a lemon wedge. Enjoy!
Pigs in a Blanket
Ingredients:
4 tbsp. melted butter
1 12-oz. package mini cocktail wieners
1 8-oz. tube crescent rolls
Coarse salt, for sprinkling
Directions:
1) Preheat oven to 375º. On a lightly floured surface, unroll crescent
sheets and tear where perforated. Cut each triangle into 3 smaller
triangles.
2) Place one cocktail wiener on thick side of each triangle then gently roll
to thinner side.
3) Transfer to a medium baking sheet, brush with melted butter, and a
sprinkle with coarse salt.
4) Bake until golden, 12 to 15 minutes.
Pulled Pork Taquitos
Ingredients:
1/3 cup salsa
1 cup pulled pork
12 corn tortillas
Non-stick cooking spray
1 cup shredded medium Crystal Farms Medium Cheddar Cheese
Directions:
1) Preheat oven to 400 degrees. Heat a griddle pan over medium-high
heat. In a medium-sized bowl, combine pulled pork, shredded cheese
and salsa. Set aside.
2) Spray each corn tortilla lightly with non-stick spray, on one side. Place
on hot griddle for 30 seconds to one minute, or just until it starts to
brown. Remove to a paper towel lined plate and repeat with remaining
tortillas.
3) Fill each tortilla with about a tablespoon of filling. Roll up tightly and
place on a lined baking sheet, seam side down.
4) Bake for 12 minutes or until cheese has melted and tortillas are
crunchy. Serve immediately with sour cream, ranch dressing or your
favorite guacamole.
Pork Tenderloin Recipe
Ingredients:
1/2 tsp. black pepper freshly ground
1 tsp. sea salt or to taste
1 tsp. ground coriander
1 tsp. Italian Seasoning
1 1/2 lb. Pork Tenderloin
2 Tbsp. olive oil (extra light) or vegetable oil, or avocado oil*
Directions:
1) How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the
rack in the middle.
2) Trim tenderloin of fat and any silver skin and pat dry with a paper
towel. Pierce pork loin all over with a fork and rub with 1 Tbsp. oil.
3) Combine your seasonings and sprinkle onto the tenderloin then use
your hands to rub the spices into the tenderloin until evenly coated.
4) Heat 1 Tbsp. oil over med-high heat in a large oven-safe pan (cast iron
or a dutch oven will work). Once oil is hot, add pork and brown on all
sides (6 minutes total).
5) Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping
the tenderloin over halfway through baking. Bake until center of pork
registers at least 150˚F then transfer to a cutting board and let meat rest
5-10 min. Slice into rings and serve.
Jamaican Jerk Pork
Ingredients:
2 tablespoons white vinegar

2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
1 tablespoon vegetable oil
1 tablespoon soy sauce
2 teaspoons kosher salt
2 teaspoons brown sugar
2 teaspoons fresh thyme
2 teaspoons chopped peeled fresh ginger
1/4 teaspoon black pepper
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (1 1/2-pound) pork tenderloin, trimmed
1 to 4 Scotch bonnet or habanero peppers, seeded and
chopped.
Cooking spray
Directions:
1) Place first 15 ingredients in a blender or food processor, and
process until smooth.
2) Slice pork lengthwise, cutting to, but not through, other side.
Open halves, laying each side flat. Slice each half lengthwise,
cutting to, but not through, other side; open flat. Combine pork
and green onion mixture in a dish or large zip-top plastic bag.
Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork
from dish or bag; discard remaining marinade.
3) Prepare grill.
4) Place pork on grill rack coated with cooking spray; grill 8 minutes
on each side or until meat thermometer registers 160° (slightly
pink).
Mini Empanadas with chorizo

Ingredients:
¼ red bell pepper, diced into small cubes
1 shallot, finely chopped
125g chorizo in small cubes
200g chilled pie crust dough (pate brisee) or pizza dough
2 tablespoons parsley
Directions:
1) Stir the chorizo with the shallot and bell pepper in a skillet and fry on
low heat for 2 to 3 minutes until the bell pepper is tender. Take off the
heat and stir in the parsley. Allow the mixture to cool.
2) Preheat the Air Fryer to 200°C.
3) Use a glass to cut twenty 5 cm rounds from the dough. Scoop a
spoonful of the chorizo mixture onto each round. Press the edges
together between thumb and index finger, creating a scallop pattern.
4) Put 10 empanadas in the basket and slide the basket into the Air Fryer.
Set the timer to 10 minutes and bake the empanadas until they are
golden brown and done.
5) Bake the remaining empanadas in the same way. Serve the empanadas
lukewarm.
Crispy Onion Rings
Ingredients:
1 large egg, lightly beaten
1/2 cup water
1 teaspoon seasoned salt
1/2 cup all-purpose flour
1 large onion, very thinly sliced
Oil for deep-fat frying
1/2 teaspoon baking powder
Directions:
In a shallow bowl, whisk the first five ingredients. Separate onion slices into
rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In
batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side.
Drain on paper towels. Serve immediately.
Cheesy Parmesan Truffle Fries
Ingredients:
1–2 tablespoons truffle oil
1 tablespoons olive oil
1/4 cup grated parmesan cheese

2 large russet potatoes, hand cut into fries
1 tablespoon fresh parsley, minced
Kosher salt and ground pepper to taste
Directions:
Preheat oven to 450° F. Cut potatoes into ¼ – ½ inch thick restaurant style
fries. Do not remove the skin. In a large bowl combine hand cut fries,
parmesan cheese, olive oil, garlic powder, parsley, salt, and pepper. Toss
until evenly coated. Transfer to a greased baking sheet and spread evenly
with the least amount of overlap possible. Bake for 30 minutes or until
golden and crispy. Let cool for 5 minutes before serving. They will continue
to crisp up as they cool. Top with a little extra fresh parsley and parmesan
cheese if desired. Drizzle with 1-2 tablespoons of truffle oil, toss and serve.
Air Fryer Crab Cakes
Ingredients:
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
1 teaspoon seafood seasoning
1 teaspoon Dijon mustard
1 large egg, beaten

2 tablespoons finely chopped green onion
½ teaspoon hot pepper sauce
Salt and ground black pepper to taste
3 tablespoons milk
1 pound lump crabmeat, drained and picked over
Olive oil cooking spray
1 teaspoon baking powder
11 saltine crackers, crushed
4 wedges lemon
Directions:
1) First, Combine egg, mayonnaise, Worcestershire sauce, mustard,

seafood seasoning, and hot pepper sauce in a small mixing bowl. Stir in
green onion and set aside.
2) Place crab meat in a medium bowl and break up with a fork. Add milk,
salt, and pepper; toss to coat. Add crushed saltines and baking powder
and toss lightly to combine. Add to the egg mixture, stirring gently and
being careful not to break apart the crab lumps.
3) Scoop crab with a 1/3-cup measure and form into 8 patties. Place patties
on a plate, cover, and refrigerate until firm, 1 to 8 hours.
4) Preheat an air fryer to 400 degrees F (200 degrees C).
5) Spray crab cakes on both sides with cooking spray and place them in
the air fryer basket.
6) Cook for 5 minutes, then gently turn the cakes over, and cook until
crispy brown, about 5 minutes longer.
Mini Popovers
Ingredients:
1 cup milk
1/2 teaspoon salt
2 eggs
1 cup all-purpose flour
Directions:
1) Heat oven to 425°F. Generously grease 24-cup mini muffin pan with
butter or shortening. Heat pan in oven 5 minutes.
2) Meanwhile, in medium bowl, beat eggs slightly with fork or wire
whisk. Beat in remaining ingredients just until smooth (do not
overbeat or popovers may not puff as high). Fill cups about half full.
3) Bake 18 to 20 minutes or until puffed and deep golden brown. Serve
immediately with butter or Bourbon and Honey.
Banana Bread
Ingredients:
1 teaspoon cinnamon
1/4 teaspoon Baking soda
1/2 teaspoon kosher salt
3/4 cup (3 oz.) white-whole wheat flour
1/3 cup plain nonfat yogurt
2 medium (12 oz. total) ripe bananas, mashed (about 3/4
cup)
1/2 cup granulated sugar
2 large eggs, lightly beaten
2 tablespoons (3/4 oz.) toasted walnuts, roughly chopped.
1 teaspoon Vanilla extract
Cooking spray
Directions:
1) Line the bottom of a 6-inch round cake pan with parchment paper;
lightly coat pan with cooking spray. Whisk together flour,
cinnamon, salt and baking soda in a medium bowl; set aside.
2) In separate medium bowl, whisk together mashed bananas, eggs,
sugar, yogurt, oil and vanilla. Gently stir wet ingredients into flour
mixture until well combined. Pour batter into prepared pan and
sprinkle with walnuts.
3) Heat a 5.3-qt air fryer to 310°F and then place pan in air fryer and
cook until browned and a wooden pick inserted in the middle
comes out clean, 30 to 35 minutes, turning pan halfway through
cook time. Transfer bread to a wire rack to cool in pan for 15
minutes before turning out and slicing.
Crumble Cake with Raspberries
Ingredients:
2 tbsp. cornstarch
½ cup rolled oats
3/2 cup water
2 cups frozen raspberries
1 tsp. lemon juice
½ cup all-purpose flour
1 cup brown sugar
1 tsp. cinnamon powder
2/3 cup cold unsalted butter, cut into pieces
1 tsp. cinnamon powder
Directions:
1) First, add the raspberries in a cake pan.

2) In a small mixing bowl, combine the cornstarch, 1 tbsp. of water, lemon
juice and 3 tbsp. of sugar. Pour the mixture all over the raspberries.
3) Put the reversible rack in the pot. Cover the pan with foil and pour the
remaining water into the pot. Put the pan on the rack.
4) Seal the pressure lid, choose pressure, set to high and set the time to 10
minutes, then choose Start.
5) In a medium bowl, mix the flour, remaining sugar, oats, butter and
cinnamon until a crumble forms.
6) When done pressure-cooking, do a quick pressure release and carefully
open the lid. Remove the foil and stir the fruit mixture. After, spread the
crumble evenly on the berries.
7) Close the crisping lid, choose Air Fry and set the temperature to 400 F
and the time to 10 minutes. Choose Start to begin crisping. Cook until
the top has browned and the fruit is bubbling. When done baking,
remove the rack with the pan from the pot and serve.
Sriracha Shredded Chicken
Ingredients:
2 tbsp. Butter
1 tsp. grated Ginger
¼ cup Sriracha Sauce
4 chicken Breasts, skinless

3/2 tsp. Cayenne pepper
½ tsp. Red Chili Flakes
½ cup honey
½ cup chicken broth
Chopped Scallion to garnish
2 cloves Garlic, minced
Directions:
1) In a bowl, pour the chicken broth. Mix in honey, ginger, sriracha sauce,
red pepper flakes, cayenne pepper and garlic. Set aside.
2) Put the chicken on a plate and season with salt and pepper. Set aside
too. Select Sear/Sauté mode on high on your cooker.
3) Melt the butter and add the chicken in 2 batches to brown on both sides
for about 3 minutes. Add the chicken back and pour the pepper sauce
over.
5) When ready, do a natural pressure release for 5 minutes and open the
lid. Remove the chicken onto a cutting board and shred using two forks.
Return the chicken to the pot, select Air Fry mode. Adjust the time to 4
minutes at 385 F.
6) When ready, transfer the chicken to a serving bowl, pour the sauce over
and garnish with the scallions. Serve with a side of sautéed mushrooms.
French Chicken Casserole in Red Wine
Ingredients:
3 tbsp. butter, divided
3 Shallots, peeled
3 skinny Carrots, cut into pieces
2 cloves Garlic, crushed
1 tbsp. All-purpose flour
3 tbsp. chopped Parsley for garnishing
3 chicken Legs, cut into drumsticks and thighs
½ bunch Thyme, divided
8 oz. Shiitake Mushrooms, stems removed and cut into 4 pieces
1 ½ cups Dry White Wine
2 Bacon Slices, chopped
Directions:
1) First, put the chicken on a clean flat surface and season on both sides
with salt and pepper. In a plastic zipper bag, pour the wine.
2) Add half of the thyme and chicken. Zip the bag and shake to coat the
chicken well with the wine. Place it in the refrigerator for 6 to 8 hours.
3) After 8 hours, turn on the cooker on high and fry the bacon on
Sear/Sauté mode for about 8 minutes. Remove the bacon without the fat
onto a plate using a slotted spoon. Set aside.
4) Pour the mushroom into the pot, season with salt and cook for 5
minutes. Then, remove at the side of the bacon.
5) Remove the chicken from the refrigerator onto a clean flat surface.
Take out and discard the thyme but reserve the marinade. Pat the
chicken dry.
6) Melt half of the butter in the pot on sauté. Place the chicken in the
butter in batches and fry until dark golden brown on each side, about 12
minutes.
7) Add bacon, mushrooms, shallots, garlic, carrots and a bit of salt. Cook
the ingredients for 4 minutes and top with the wine and remaining
thyme.
9) Meanwhile, add the flour and the remaining butter in a bowl and smash
them together with a fork. Set aside. Once the timer has ended, do a
natural pressure release for 10 minutes.
Cinnamon Rolls
Ingredients:
¼ cup butter, melted and cooled
¾ cup brown sugar
1 ½ Tablespoons ground cinnamon
1 pound frozen bread dough, thawed
1 ¼ Cups powdered sugar
½ Teaspoon vanilla
2 Tablespoons butter, softened
Directions:
1) Let the bread dough come to room temperature on the counter. On a

lightly floured surface roll the dough into a 13-inch by 11-inch
rectangle. Position the rectangle so the 13-inch side is facing you.
Brush the melted butter all over the dough, leaving a 1-inch border
uncovered along the edge farthest away from you.
2) Combine the brown sugar and cinnamon in small bowl. Sprinkle the
mixture evenly over the buttered dough. Keeping the 1-inch border
uncovered. Roll the dough into a log starting with the edge closest to
you. Roll the dough tightly, making sure to roll evenly and push out any
air pockets. When you get to the uncovered edge of the dough, press the
dough onto the roll to seal it together.
3) Cut the log into 8 pieces, slicing slowly with a sawing motion so you
don’t flatten the dough. Turn the slices on their sides and cover with a
clean kitchen towel. Let the rolls sit in the warmest part of your kitchen
for 1 ½ to 2 hours to rise.
4) To make the glaze, place the cream cheese and butter in a microwave-
safe bowl. Soften the mixture in the microwave for 30 seconds at a time
until it is easy to stir. Gradually add the powdered sugar and stir to
combine. Add the vanilla extract and whisk until smooth. Set aside.
5) When the rolls have risen, pre-heat the air fryer to 350 degree F
6) Transfer 4 of the rolls to the air fryer basket. Air-fry for 5 minutes. Turn
the rolls over and air-fry for another 4 minutes. Repeat with the
remaining 4 rolls.
7) Let the rolls cool for a couple of minutes before glazing. Spread large
dollops of cream cheese glaze on top of the warm cinnamon rolls,
allowing some of the glaze to drip down the side of the rolls. Serve
warm and enjoy!
Chinese takeout sweet N Sour Pork
Ingredients:
2 large eggs
2 pounds Pork
1 teaspoon pure sesame oil
¼ teaspoon Freshly Ground Black Pepper
1/16 teaspoon Chinese Five Spice
3 Tablespoons Canola Oil
½ teaspoon Sea Salt
1 cup Potato Starch
Directions:
1) First, in one mixing bowl, combine the potato starch, salt, pepper and
Chinese Five Spice.
2) In another mixing bowl, beat the eggs and add Sesame oil.
3) Dredge the pork pieces into the Potato Starch and shake off any excess.
Quickly dip each piece into the egg mixture, shake off excess and then
back into the Potato Starch mixture.
4) Coat Air Fryer Basket with oil. Place pork pieces into basket and spray
with oil.
5) Cook at 340 degrees for approximately 8-12 minutes (or until pork is
cooked), shaking the basket a couple of times.
6) Serve with my Simple Sweet N Sour Sauce Recipe.
Chicken Parmesan
Ingredients:
1 tbsp. butter, melted (or olive oil)
½ cup marinara
Cooking spray
2 tbsp. grated Parmesan cheese
6 tbsp. seasoned breadcrumbs, I used whole wheat, you can use

gluten-free.
6 tbsp. reduced fat mozzarella cheese, I used Polly-o
2 about 8 oz. each chicken breast, sliced in half to make 4 thinner

cutlets.
Directions:
1) First, preheat the air fryer 360 degree F for 3 minutes.

2) Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter
in another bowl.
3) Lightly brush the butter onto the chicken, then dip into breadcrumb
mixture.
4) When the air fryer is ready, place 2 pieces in the basket and spray the
top with oil.
5) Cook 6 minutes, turn and top each with 2 tbsp. sauce and 1 ½ tbsp. of
shredded mozzarella cheese.
6) Cook 3 more minutes or until cheese is melted.
7) Set aside and keep warm, repeat with the remaining 2 pieces.
Instant Pot Pizza Pasta
Ingredients:
1 medium onion
2 T minced garlic
½ t oregano
½ t basil
½ t salt
¼ t crushed red pepper
6 oz. pepperoni (sliced)
¼ t ground black pepper
8 oz. shredded Italian or Mozzarella cheese
1 28 oz. can tomato puree
1 28 oz. can diced I
1 28 oz. can diced Italian tomatoes, white juice.
1 c red wine
2 c chicken stock
16 oz. pasta
Directions:
1) First, set the Instant Pot to sauté and sauté Italian sausage, onion and
garlic until the sausage is browned.
2) Add the spices and stir well.
3) Add half of the pepperoni, the chicken stock and red wine and stir well.
4) Add the tomatoes and tomatoes puree. Stir lightly.
5) Pour the pasta on top of the liquid and gently press down until the pasta
is covered with liquid. Do not stir. The idea is to keep most of the pasta
off the bottom of the pot.
6) Pressure cook on high pressure for ½ the time started on the box minus
one minute, or 6 minutes. If you are missing the box for the time
setting.
7) Quick release the pressure and remove the lid.
8) Stir in 1/3 of the cheese and place the rest on top of the pasta mix.
9) Layer the remaining pepperoni on top of the pasta mix.
10) Place the air fryer lid on the pot and air fry at 400 degrees for
5 minutes.
11) Remove the air fryer lid and serve!
Instant pot whole chicken
Ingredients:
1 t garlic powder
1 t onion powder
1 t paprika
1 t Italian seasoning
1 whole chicken
2 T or spray of oil of choice (I use an avocado oil spray)
1.5 c chicken broth
2 T Montreal Steak Seasoning (or salt and pepper to taste)
Directions:
1) First, wash and truss the chicken.

2) Mix the seasonings and rub a small amount on the chicken.
3) Pour the broth into the Instant Pot.
4) Place the Chicken in the air fryer basket and place it in the Instant Pot.
5) Pressure cook on manual high pressure for 25 minutes followed by 15
minutes of natural release.
6) Discard liquid from the Instant Pot if needed (If it is touching the
chicken)
7) Spray or rub the top of the chicken with oil and rub it with half of the
seasoning.
8) Place the air fryer lid on the Duo Crisp and air fry at 400 for 10
minutes.
9) Flip the chicken, spray it with oil and rub with the remaining seasoning.
10) Place the air fryer lid on the Duo Crisp and air fry for another
ten minutes or until the chicken reaches 160 degrees internal
temperature.
11) Allow the chicken to rest for 10 minutes (It will normally reach
the needed 165 degrees during this time), then carve and serve.
Chicken Casserole
Ingredients:
12 oz. bag egg noodles
½ c chopped carrots
¼ c frozen peas
3 c chicken, shredded (I used left over rotisserie chicken)
½ large onion
¼ c frozen broccoli pieces
2 stalks celery chopped.
1 t garlic powder
5c chicken broth
1 can cream of chicken and mushroom soup
1 c cheddar cheese, shredded
1 package French’s onions
¼ c sour cream
Directions:
1) First, place the chicken, vegetables, garlic powder, salt and pepper and
broth into the Instant Pot and stir.
2) Press or lightly stir the egg noodles into the mix until damp/wet.
3) Pressure cook on manual high pressure for 4 minutes.
4) Quick release
5) Stir in the sour cream, can of soup, cheese and 1/3 of the French’s
onions.
6) Top with the remaining French’s onions and using the air fry lid, air fry
at 400 for 4-5 minutes until golden brown.
7) If using the oven or air fryer to crisp the top, transfer to a pan and broil
or air fry until golden brown.
Instant Pot Cheesy Southwester Lentils & Brown Rice
Ingredients:
4 garlic cloves
½ red bell pepper
½ red onion
2 ½ cups vegetable broth
¾ cup Bob’s Red Mill brown lentils
¾ cup Bob’s Red Mill brown rice
1 can diced green chiles
1 can petite diced tomatoes
¼ cup chopped fresh cilantro
2 cups shredded cheese
½ tsp. Black pepper
1 tsp. kosher salt
2 tsp. dried oregano
1 Tbsp. taco seasoning
Directions:
1) Add all ingredients, except cheese and cilantro, to your Instant Pot. Set
to manual and cook on high pressure for 15 minutes. Allow pressure to
naturally release for 15 minutes then release remaining pressure.
2) Remove cover and stir in half of the cheese. Sprinkle remaining cheese
over the top and replace the cover. Allow to stand for 5 minutes.
3) Sprinkle with cilantro and serve. Enjoy!
Crispy Potatoes
Ingredients:
1/2 teaspoon baking soda

5 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef
fat
4 pounds russet or Yukon Gold potatoes, peeled and cut into
quarters, sixths, or eighths, depending on size.
3 medium cloves garlic, minced.
Small handful fresh parsley leaves, minced.
Freshly ground black pepper.
Small handful picked rosemary leaves, finely chopped.
Kosher salt.
Directions:
1) Adjust oven rack to center position and preheat oven to 450°F/230°C
(or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a
large pot over high heat until boiling. Add 2 tablespoons kosher salt
(about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a
boil, reduce to a simmer, and cook until a knife meets little resistance
when inserted into a potato chunk, about 10 minutes after returning to a
boil.
2) Meanwhile, combine olive oil, duck fat, or beef fat with rosemary,
garlic, and a few grinds of black pepper in a small saucepan and heat
over medium heat. Cook, stirring and shaking pan constantly, until
garlic just begins to turn golden, about 3 minutes. Immediately strain
oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary
mixture aside and reserve separately.
3) When potatoes are cooked, drain carefully and let them rest in the pot
for about 30 seconds to allow excess moisture to evaporate. Transfer to
bowl with infused oil, season to taste with a little more salt and pepper,
and toss to coat, shaking bowl roughly, until a thick layer of mashed
potato–like paste has built up on the potato chunks.
4) Transfer potatoes to a large rimmed baking sheet and separate them,
spreading them out evenly. Transfer to oven and roast, without moving,
for 20 minutes. Using a thin, flexible metal spatula to release any stuck
potatoes, shake pan and turn potatoes. Continue roasting until potatoes
are deep brown and crisp all over, turning and shaking them a few times
during cooking, 30 to 40 minutes longer.
5) Transfer potatoes to a large bowl and add garlic/rosemary mixture and
minced parsley. Toss to coat and season with more salt and pepper to
taste. Serve immediately.
Chocolate Chip Cookies
Ingredients:
2 eggs
1 cup white sugar
1 cup butter, softened
1 cup packed brown sugar
2 teaspoons hot water
2 teaspoons vanilla extract
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts
½ teaspoon salt
3 cups all-purpose flour
Directions:
1) Preheat oven to 350 degrees F

2) Cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking
soda in hot water. Add to batter along with salt. Stir in flour, chocolate
chips, and nuts. Drop by large spoonful’s onto ungreased pans.
3) Bake for about 10 minutes in the preheated oven, or until edges are
nicely browned.
Mini Egg Bake
Ingredients:
1/4 cup chopped green pepper
1/2 cup diced fully cooked ham
1/2 cup chopped onion
1 frozen hash brown patty, thawed
1/2 cup shredded Mexican cheese blend or cheddar cheese
1/3 cup sliced fresh mushrooms
1/4 teaspoon pepper
1 plum tomato, sliced
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 cup heavy whipping cream
2 large eggs
Directions:
1) Place the hash brown patty in a greased 3-cup baking dish. Arrange
onion and green pepper around patty. Sprinkle with ham, mushrooms
and cheese.
2) In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour
over cheese. Top with tomato. Bake, uncovered, and at 350° for 45-50
minutes or until a knife inserted in the center comes out clean.
Roasted Asparagus
Ingredients:
Freshly grated black pepper

1-2 tablespoons extra virgin olive oil
1 pound asparagus spears
Kosher Salt
Lemon juice
Directions:
1) Preheat your oven to 400°F (205°C). Rinse the asparagus spears. If the
ends are tough, break them off and either discard or save for stock. You
can also use a vegetable peeler to peel away the tough outer skin of the
fatter ends of the asparagus if you want.
2) Line a roasting pan with foil. Arrange the asparagus spears in a single
layer on the lined roasting pan. Drizzle with olive oil and rub the spears
all over with the olive oil to coat. Sprinkle with salt, pepper, and
minced garlic, and rub over the asparagus spears to evenly distribute.
3) Roast at 400°F (205°C) for 10 minutes, more or less, depending on your
particular oven and how thick the spears are, until the asparagus are just
lightly browned and tender when you pierce them with a fork.
4) To serve, drizzle with fresh lemon juice or balsamic vinegar, and if you
want, a sprinkling of grated Parmesan cheese (skip if cooking vegan).
Acorn Squash
Ingredients:
2 tbsp. pure maple syrup

1 tbsp. butter
1/2 tsp. salt
1 whole acorn squash
2 tsp. vegetable oil
Directions:
1) First, wash the acorn squash.

2) With a sharp knife, cut the acorn squash in half, lengthwise from top
of stem to the bottom.
3) Use a dinner spoon to scoop out and discard the seeds.
4) Lightly oil the outsides of the cut squash with the vegetable oil.
5) Place the two halves of the acorn cut side down into the basket of
the air fryer.
6) Air fry at 325 degrees F for 20 minutes.
7) Remove the squash and butter the insides of the squash and sprinkle
lightly with salt.
8) Place the squash halves, cut side up, back into the air fryer basket.
9) Air fryer at 400 degrees F for about 10 - 15 minutes more, or until
the cut surface is browned and the inside of the squash is fork
tender. Drizzle with pure maple syrup and serve.
Falafel Ball
Ingredients:
3 garlic cloves
1 tsp. cumin
1 tsp. salt
1 small green Chile pepper, Serrano or jalapeno pepper
1 cup dried chickpeas, soaked overnight
1/2 cup onion, roughly chopped
1 cup parsley, roughly chopped
1 cup cilantro, roughly chopped
1/2 tsp. baking soda
1/2 tsp. cardamom
1/4 tsp. black pepper
2 tbsp. chickpea flour
Avocado oil for frying
Directions:
1) The night before, soak the dried chickpeas in water. Make sure the
water covers the chickpeas by 2-3 inches, as they'll triple in size.
2) Drain and rinse the chickpeas and add them to your food processor.
3) Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom
and black pepper to the food processor and pulse several times until it
resembles the texture of coarse sand.
4) Transfer the falafel mixture to a bowl and add the chickpea flour and
baking soda. Stir together, then cover or add a lid.
5) Refrigerate the mixture for 30 minutes to one hour.
6) Use your hands, an ice cream scoop or falafel scoop to form the falafel
into balls or patties. If you find the mixture is too wet, you can add
another tablespoon of chickpea flour. If it's too dry and crumbly, you
can add a teaspoon or two of water or lemon juice.
7) Once the falafel are formed, you can cook them by your preferred
method mentioned above.
8) To deep fry the falafel, add about 3 inches of oil to a pot on medium
heat. Heat the oil to 350F.
9) Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until
golden. Use a skimmer to check the color of the falafel and make sure
they don't overcook. Then remove them to a paper towel-lined plate.
10) Serve the falafel immediately, while warm and crispy on the
outside.
Pork Belly Bites
Ingredients:
Honey
Pinch or two of chili pepper flakes
½ pound pork belly slices, cut into chunks
2 cloves garlic, chopped

Soy sauce
Directions:
1) In a non-stick frying pan over medium-high heat, cook pork slices.

Drain fat.
2) Add garlic, pinch or two of chili pepper flakes and mix until garlic is
slightly fragrant (do not overcook the garlic). Add a splash of soy sauce
to give the meat a bit of color then drizzle honey over the meat. Stir to
combine. Add more soy sauce and honey as needed to create a sticky
glaze.
3) The honey and soy sauce will get together nicely resulting in
caramelized pork.
Cauliflower Rice
Ingredients:
1 medium onion, finely diced
1 large head cauliflower, separated into 1-inch florets
Kosher salt
Juice of 1/2 lemon
2 tablespoons fresh parsley leaves, finely chopped
Directions:
1) Trim the cauliflower florets, cutting away as much stem as possible. In

3 batches, break up the florets into a food processor and pulse until the
mixture resembles couscous.
2) Heat the oil in a large skillet over medium-high heat. At the first wisp
of smoke from the oil, add the onions, and stir to coat. Continue
cooking, stirring frequently, until the onions are golden brown at the
edges and have softened, about 8 minutes. Add the cauliflower, and stir
to combine. Add 1 teaspoon salt, and continue to cook, stirring
frequently, until the cauliflower has softened, and 3 to 5 minutes.
Remove from the heat.
3) Spoon the cauliflower into a large serving bowl, garnish with the
parsley, sprinkle with the lemon juice and season to taste with salt.
Serve warm.
Shrimp with Lemon
Ingredients:
Vegetable oil or spray, to coat shrimp.
1 pound raw shrimp, peeled de-veined
Minced parsley and/or chili flakes
Lemon wedges
Black pepper, to taste
Salt, to taste
Directions:
1) In a bowl, toss the shrimp with the oil. Add garlic powder, salt
and pepper and toss to evenly coat the shrimp.
2) Add shrimp to air fryer basket in a single layer.
3) Air fry at 400°F for about 10-14 minutes, gently shaking and
flipping halfway, depending on size of shrimp.
4) Transfer shrimp to bowl, squeeze lemon juice on top. Sprinkle
parsley and/or chili flakes and serve hot.
Omelet
Ingredients:
Pinch of salt
1/4 cup milk
2 eggs
Fresh meat and veggies, diced
1/4 cup shredded cheese
1 teaspoon McCormick
Directions:
1) First, in a small bowl, mix the eggs and milk until well
combined.
2) Add a pinch of salt to the egg mixture.
3) Add your veggies to the egg mixture.
4) Pour the egg mixture into a well-greased 6″x3″ pan
5) Place the pan into the basket of the air fryer.
6) Cook at 350º Fahrenheit for 8-10 minutes.
7) Halfway through cooking sprinkle the breakfast seasoning
onto the eggs and sprinkle the cheese over the top.
8) Use a thin spatula to loosen the omelet from the sides of the
pan and transfer to a plate.
9) Garnish with extra green onions (optional).
Cinnamon doughnuts
Ingredients:
490g (3 1/4 cups) plain flour

55g (1/4 cup) caster sugar
3 teaspoons dried yeas
Pinch of salt
250ml (1 cup) milk, warmed
100g butter, melted
3 egg yolks
Canola oil, to deep-fry
215g (1 cup) caster sugar, extra
2 teaspoons Ground Cinnamon
Directions:
1) Combine flour, sugar, yeast and salt in a bowl. Make a well. Mix in
milk, butter and egg until dough starts to come together – it may be
sticky.
2) Knead on a well-floured surface until smooth. Place in a greased bowl.
Cover. Prove for 1 1/2 hours or until dough has doubled in size.
3) Punch down the dough. Knead on a lightly floured surface for 2
minutes or until smooth. Roll out dough until 1cm thick. Rest dough for
2 minutes.
4) Use an 8cm round cutter to cut out discs. Use a 3.5cm round cutter to
cut out centers. Place on a lined tray. Set aside for 15 minutes to rise
slightly.
5) Combine extra sugar and cinnamon on a tray. Heat oil to 180°C. Deep-
fry 4-5 doughnuts for 40 seconds each side or until puffed and golden.
6) Transfer the doughnuts to the sugar mixture and turn to coat. Repeat, in
3 more batches, with remaining doughnuts.
Sausage Patties
Ingredients:
2 teaspoons vegetable oil
1/2 teaspoon freshly ground black pepper
1 large egg white
Pinch of ground nutmeg
1 1/2 teaspoons coarse salt
1 pound ground pork
3/4 teaspoon dried thyme
1 tablespoon dried sage, crumbled
1/2 teaspoon dried fennel, crushed

Directions :
1) Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and
pepper in a medium bowl. Add the egg white and combine thoroughly.
Cover and chill for at least 15 minutes.
2) To easily form the sausage patties, rinse your hands in cold water.
Divide the mixture into eighths and shape each portion into a 2 1/2-inch
disk. Patties can be made to this point and refrigerated or frozen until
ready to use.
3) Heat a skillet over high heat, and then swirl in the oil. Fry the sausages
on both sides until completely cooked through and golden brown, about
4 minutes per side. Drain and serve immediately with pancakes, waffles
or eggs. Sausage patties can be fully cooled, wrapped, and frozen for
microwave reheating.
Egg and Toast Cups
Ingredients:
4 slices of bread
1/2 cup shredded cheese
4 eggs
Salt and pepper, to taste

4 slices of bacon
Directions:
1) Preheat the oven to 400° F. Grease 4 wells of a muffin pan with

nonstick cooking spray.
2) In a frying pan, cook bacon about 3-5 minutes, until partially
cooked but not completely crispy. Transfer to a paper towel-lined
plate. Cut out rounds of bread with a round cookie cutter or
drinking glass. Press the bread rounds into the greased muffin
wells. Curl a piece of bacon around each piece of bread, positioning
it between the bread and the muffin tin to help keep it in position.
Sprinkle a small amount of shredded cheese on top of each piece of
bread. One at a time, crack an egg, removing about half of the
white, and dropping the remaining white and yolk over each piece
of bread, being careful not to break the yolks.
3) Bake until eggs are cooked through to your liking (about 10-12
minutes) and bacon is crispy. Run a knife around the edge of each
muffin well and pop the egg cups out. Season with salt and pepper
to taste, and serve immediately. Enjoy!
Fish and Chips
Ingredients:
1 cup all-purpose flour
4 large potatoes, peeled and cut into strips
1 teaspoon salt
1 egg
1 quart vegetable oil for frying
1 1/2 pounds cod fillets
1 cup milk
Direction:
1) Place potatoes in a medium-size bowl of cold water. In a separate
medium-size mixing bowl, mix together flour, baking powder, salt, and
pepper. Stir in the milk and egg; stir until the mixture is smooth. Let
mixture stand for 20 minutes.
2) Preheat the oil in a large pot or electric skillet to 350 degrees F (175
degrees C).
3) Fry the potatoes in the hot oil until they are tender. Drain them on paper
towels.
4) Dredge the fish in the batter, one piece at a time, and place them in the
hot oil. Fry until the fish is golden brown. If necessary, increase the
heat to maintain the 350 degrees F (175 degrees C) temperature. Drain
well on paper towels.
5) Fry the potatoes again for 1 to 2 minutes for added crispness.
Chicken Tenders
Ingredients:
2 teaspoons minced garlic

1 cup Panko breadcrumbs
1/2 cup regular breadcrumbs (garlic, herb or Italian seasoned
for extra flavor)
1/2 teaspoon onion powder
1/4 cup fresh grated parmesan cheese
1 large egg
2 tablespoons lemon juice
3/4 teaspoon salt to season
28 ounces (800 g) chicken tenders
1 teaspoon mild paprika (or sweet, smoky, spicy)
1 tablespoon fresh chopped parsley
1/4 teaspoon cracked black pepper
Direction:
1) Preheat oven to 400°F (200°C). Lightly grease a baking tray /

sheet with cooking oil spray, or a light coating of oil. Set aside.
2) In a large bowl, whisk together the egg, oil, lemon juice, parsley,
garlic, salt and pepper.
3) Dip chicken tenders into egg mixture and let sit for 5 minutes
while preparing crumb mixture.
4) In another bowl, combine both breadcrumbs, paprika, garlic
powder, onion powder and parmesan cheese.
5) Dredge the egg coated chicken in the breadcrumb/parmesan
mixture, lightly pressing to evenly coat.
6) Arrange tenders on the baking sheet / tray and lightly spray with
cooking oil spray.
7) Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until
cooked through. (Broil in the last 2-3 minutes for a golden crispy
crumb!)
Lamb Chops with Garlic
Ingredients:

1/2 teaspoon salt
8 lamb rib chops, about 1 inch thick
1/4 teaspoon fresh-ground black pepper
Directions:
1) Light the grill or heat the broiler. In a shallow dish, combine 4
tablespoons of the oil with the garlic, salt, and pepper. Add the
lamb chops and turn to coat.
2) Grill over high heat or broil the lamb chops for 5 minutes, basting
with the remaining 2 tablespoons oil. Turn and cook until done,
about 5 minutes longer.
Roasted Carrots
Ingredients:
3 tablespoons good olive oil
12 carrots
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
1 1/4 teaspoons kosher salt
Directions:
1) Preheat the oven to 400 degrees F.

2) If the carrots are thick, cut them in half lengthwise; if not, leave whole.
Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will
shrink while cooking so make the slices big.) Toss them in a bowl with
the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and
roast in the oven for 20 minutes, until browned and tender.
3) Toss the carrots with minced dill or parsley, season to taste, and
serve.
Tofu Italian Style
Ingredients:
8 ounces extra-firm tofu

1 tablespoon soy sauce or tamari
1 tablespoon aquafaba or broth (see notes)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon granulated garlic
1/4 teaspoon granulated onion
Black pepper to taste
Direction:
1) Drain the tofu and cut it into three slices lengthwise. Put down a
double layer of tea towels or paper towels, place the tofu slices
on top, and cover with more towels. Place your hands over the
tofu slices and press down, gently increasing pressure, to press
enough water out that the towels are noticeably wet. (You can
also use a tofu press for this, of course.)
2) Return the tofu to the cutting board and cut each piece into about
10 cubes (one cut down the length and then 5 across works
well.) Place the tofu in a large zip lock bag or bowl.
3) Mix the remaining ingredients well. Pour over the tofu and
gently turn the bag or stir the tofu until all sides are coated. Let it
marinate at least 10 minutes--the longer you marinate it, the
more flavorful it will be.
4) Preheat your air fryer at 390-400F for about 3 minutes. Place the
tofu in a single layer in the basket (leaving any marinade behind)
and immediately reduce the temperature to around 350F. Air fry
for 6 minutes. Use a thin, flexible spatula to loosen the tofu and
turn it. Return it to the air fryer and begin checking at 4 minutes
to see if it is golden overall and slightly darker at the edges but
not overcooked or it will be tough.
5) Use any way you like--my preference is in wraps with plenty of
veggies and balsamic vinaigrette but it’s also good in pasta.
Sweet Potato Tots
Ingredients:
2 medium sweet potatoes

Cooking spray, optional
Curry Cilantro Dip (optional)
1 cup nonfat Greek yogurt or veganism/mayonnaise
1 and 1/4 teaspoons curry powder
2 – 3 tablespoons finely chopped cilantro leaves
2 teaspoons lemon juice
1 pinch of salt
Directions:
1) Wash sweet potatoes and place them (skin on) in a large pot.
Cover with cold water and bring to a boil. Boil sweet potatoes
until the outer part is fork tender, but there is still some give in
the middle, about 20 minutes. It’s ok if the ends are a little
mushy, but you want to be able to actually grate the sweet
potato. Remove from water and let cool until you feel
comfortable handling them.
2) Pre-heat oven to 375 degrees F and line a large pan with a non-
stick mat or parchment paper.
3) Remove the skins from the sweet potatoes and grate them on the
large side of a box grater. It’s ok the the ends are a little mushy!
Add everything to a large bowl and mix together really well so
that the grated sweet potato mixes with the mushier sweet
potato.
4) Use a small spoon or tablespoon to scoop the sweet potato and
then use your hands to form it into a tater tot cylinder. Place tots
on the pan, spray the tops with cooking spray, if desired, and
place in the oven.
5) Bake sweet potato tots until outsides are golden brown, flipping
once, about 40-45 minutes. You may have to be careful when
flipping them because they tend to stick a little at first but if
carefully flipped they should stick together just fine! You may
want to turn the oven up to 400 for the last 10-15 minutes for a
crispier tot.
6) Add all Curry Cilantro Dip ingredients to a medium sized bowl
and mix until combined.
Coconut Pie
Ingredients:
2 large eggs, lightly beaten

1 cup sugar
1-1/2 cups whole milk
3/4 cup sweetened shredded coconut
3 tablespoons all-purpose flour
1 unbaked pastry shell
1 tablespoon butter, melted
1/4 teaspoon vanilla extract
Directions:
1) In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter
and vanilla. Pour into pie shell.
2) Bake at 350° for 50 minutes or until a knife inserted in the center comes
out clean. Cool to room temperature. Refrigerate leftovers.
Roast Beef
Ingredients:
1 (4-lb.) round roast
1 tbsp. chopped fresh rosemary
1 tsp. freshly ground black pepper

1 tbsp. chopped fresh thyme leaves
1/4 c. extra-virgin olive oil
2 tsp. kosher salt
Directions:
1) Preheat oven to 450°. In a small bowl, combine oil, garlic, rosemary,

thyme, salt, and pepper. Rub all over roast.
2) Place roast in roasting pan fitted with a roasting rack. Roast for 15
minutes, then reduce heat to 325° and roast 1 hours 45 minutes more for
medium, or 2 hours for medium well done.
3) Remove from oven and let rest 15 to 30 minutes before serving.
French toast Sticks
Ingredients:
8 slices thick-cut Texas toast (See Kelly's Notes)

4 large eggs
1 cup heavy cream
2 1/2 teaspoons cinnamon
1 Tablespoon sugar
1 Tablespoon vanilla extract
Unsalted butter, for cooking
Maple syrup, for serving
Directions:
1) Cut each slice of Texas toast into four sticks. Set aside.
2) In a large bowl, whisk together the eggs, heavy cream, cinnamon, sugar
and vanilla. Dip each piece of bread in the egg mixture, turning to coat
it on all sides so that it's well-saturated with the custard.
3) Shake off any excess and place the coated bread on a large plate or
baking dish. Repeat the dipping process with the remaining pieces of
bread.
4) Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of
butter. Once the butter has melted, place several of the coated sticks in
a single layer in the pan. (Do not overcrowd the pan.) Cook until golden
brown on one side then flip and continue cooking until the sticks are
golden brown and slightly crisped on all edges.
5) Serve immediately with maple syrup for dipping.
6) Day-old bread that's slightly dried out works best for French toast since
it will soak up the most custard.
7) Thick-cut bread with sturdy crusts is essential for this recipe, as the
crusts help the sticks hold their shape. If you prefer regular French
toast, skip slicing the Texas toast into sticks or use a crusty French
baguette sliced into 1-inch-thick rounds.
Bloomin Onion
Ingredients:
1/2 teaspoon Worcestershire sauce

1/4 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons sour cream
2 tablespoons mayonnaise
1 1/2 teaspoons ketchup
1 tablespoon drained horseradish
Kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon cayenne pepper
1 gallon soy or corn oil
2 1/2 cups all-purpose flour
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 large sweet onion, such as Vidalia (about 1 pound)
2 tablespoons paprika
1/2 teaspoon ground cumin
Directions:
1) Combine all of the dip ingredients in a bowl, cover and
refrigerate.
2) Slice the onion (see Cook's Note). Whisk the flour, cayenne,
paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper
in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup
water.
3) Place the onion in a separate bowl, cut-side up, and pour all of
the flour mixture on top. Cover the bowl with a plate, then shake
back and forth to distribute the flour. Check to make sure the
onion is fully coated, especially between the "petals." Lift the
onion by the core, turn over and pat off the excess flour; reserve
the bowl of flour.
4) Using a slotted spoon, fully submerge the onion in the egg
mixture (spoon on top, if necessary). Remove and let the excess
egg drip off, then repeat the flouring process. Refrigerate the
onion while you heat the oil.
5) Heat the oil in a large deep pot over medium-high heat until a
deep-fry thermometer registers 400 degrees. Pat off excess flour
from the onion. Using a wire skimmer, carefully lower the onion
into the oil, cut-side down. Adjust the heat so the oil temperature
stays close to 350 degrees. Fry about 3 minutes, then turn the
onion over and cook until golden, about 3 more minutes; drain
on paper towels. Season with salt and serve with the dip.
Leg of Lamb with Lemon

Ingredients:
1/4 cup chopped garlic

2 tsp. lemon zest
1 tsp. salt, plus more, to taste
5 Tbs. extra-virgin olive oil
8 fresh rosemary sprigs
1/4 cup Madeira
2 cups beef stock
1/2 cup chopped mixed fresh herbs, such as rosemary,
thyme and oregano
5 heads of garlic, 1/4 inch cut off the top
3 lemons, halved
Freshly ground pepper, to taste
1 bone-in leg of lamb, about 9 lb., trimmed of excess fat and
tied with kitchen twine
Directions :
1) Position a rack in the lower third of an oven and preheat to 450°F.

2) In a small bowl, combine the mixed herbs, chopped garlic, lemon zest,
the 1 tsp. salt, 3 Tbs. of the olive oil and pepper. Coat the lamb with the
herb mixture.
3) In a large roasting pan over medium-high heat, warm the remaining 2
Tbs. olive oil. Add the lamb and brown, 3 to 4 minutes per side.
Transfer to a platter.
4) Place the lamb, fat side up, on a rack set inside the roasting pan.
Arrange the garlic heads, lemon halves and rosemary sprigs around the
lamb. Roast for 30 minutes, then reduce the oven temperature to 350°F.
Roast until an instant-read thermometer inserted into the thickest part of
the meat, away from the bone, registers 130°F for medium-rare, 1 to 1
1/2 hours more. Transfer the lamb to a carving board, cover loosely
with aluminum foil and let rest for 20 minutes. Skim the fat from the
pan. Set the pan over medium heat and add the Madeira, using a spoon
to smash the roasted garlic and scrape up the browned bits from the pan
bottom. Add the stock. Strain the sauce into a saucepan, set over
medium heat and cook until thickened, 5 to 10 minutes. Season with
salt and pepper. Carve the lamb into thin slices and arrange on a
warmed platter. Serve immediately and pass the sauce alongside.
Serves 10 to 12.
Chicken and Broccoli
Ingredients:
1 tablespoon dark sesame oil

1 tablespoon dry sherry
1 tablespoon soy sauce
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on a bias
2 tablespoons sugar
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Toasted sesame seeds, for serving, optional
Jasmine rice, for serving, optional
1-inch piece peeled fresh ginger, minced
5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts
separate)
1 tablespoon, plus 1 teaspoon cornstarch
Kosher salt and freshly ground black pepper about 1/3 cup
water
Directions:
1) In a medium bowl, toss the chicken with the scallion whites,
sugar, sesame oil, sherry, soy sauce, about half the garlic, half
the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt.
Marinate at room temperature for 15 minutes. Mix the remaining
1 tablespoon cornstarch with 1/3 cup water in a small bowl and
reserve.
2) Heat a large nonstick skillet over high heat. Add 1 tablespoon of
the vegetable oil and heat. Add the broccoli stems and stir-fry for
30 seconds. Add the florets and the remaining garlic and ginger,
2 tablespoons water, 1/4 teaspoon salt and some black pepper.
Stir-fry until the broccoli is bright green but still crisp, about 2
minutes. Transfer to a plate.
3) Get the skillet good and hot again, and then heat the remaining 2
tablespoons vegetable oil. Add the chicken and red pepper flakes
if using. Stir-fry until the chicken loses its raw color and gets a
little brown, about 3 minutes. Add the hoisin sauce, return the
broccoli to the pan and toss to heat through. Stir in the reserved
cornstarch mixture and bring to a boil to thicken. Add more
water if need to thin the sauce, if necessary. Taste and season
with salt and pepper, if you like.
4) Mound the stir-fry on a serving platter or divide among 4 plates
and garnish with sesame seeds; serve with rice.
Crispy Lentil Soup
Ingredients:
1 tablespoon olive oil
1 Spanish onion, cut into 1/2-inch dice
3 tablespoons minced fresh ginger

1/2 teaspoon curry powder
2 cups red lentils, picked over and rinsed
2 plum tomatoes, cut into 1/2-inch dice
4 cups water
4 cups homemade or low-sodium chicken stock
1 teaspoon coarse salt
1 dried bay leaf
Freshly ground pepper
1/2 cup low-fat plain yogurt, for serving
Directions:
1) In a large, heavy-bottom pot, heat oil over medium-high heat. Add
onion, garlic, ginger, cumin, and curry powder; cook, scraping any
browned bits from bottom of pot with a wooden spoon, until onion is
soft and light golden, about 10 minutes. Reduce heat to medium, and
add tomatoes. Cook about 5 minutes.
2) Stir lentils, chicken stock, the water, and bay leaf into pot; raise heat to
medium-high, and bring to a simmer. Reduce heat to low; cook, stirring
occasionally, until lentils are tender, about 30 minutes. Add salt; season
with pepper. Remove from heat. Let stand about 10 minutes.
3) Meanwhile, make fried ginger: In a medium sauté pan, heat oil over
medium heat. Add ginger in a single layer; cook, stirring constantly,
until strips begin to turn crisp and deep golden, about 4 minutes. Using
a slotted spoon or tongs, transfer to paper towels to drain. Keep warm
until ready to serve.
4) Remove bay leaf from pot, and discard. Using an immersion or regular
blender (working in batches so as not to fill jar more than halfway),
puree soup until completely smooth. Return soup to low heat until
warmed through. Divide soup among six serving bowls; top each bowl
with about 1 tablespoon yogurt. Garnish with fried ginger; serve.
Apple sauce
Ingredients:
5 pounds of apples, I like Granny Smith, but you can use

others.
1 cup water, approximately.
1/4 cup to 1/2 cup maple sugar, honey, brown sugar, regular
sugar or palm sugar, to taste.
1 t cinnamon, to taste.
2 T lemon juice.
Directions:
1) Peel all of your apples, core them, slice them and cut each slice
in half. It is important that you remove all the core and peel or
you will have hard bits in your applesauce.
2) Put all the apple pieces in a pot, along with water, maple syrup,
cinnamon and lemon juice. Bring to a boil, reduce heat to
medium and cover. Cook for about 20 minutes, until apples are
soft, stirring occasionally.
3) When apples are tender enough to easily smash turn off heat heat and
go at the pot with a potato masher. If you don't have a potato masher
you can use a fork. Mash until you get the consistency you like. I tend
to like my applesauce chunky. If you prefer smoother applesauce you
can puree it in a food processor, blender or with an immersion blender.
Stir-Fried Egg and Tomato
Ingredients:
6 large eggs
2 tablespoons vegetable oil, divided
2 scallions, finely chopped (reserve some chopped greens
for garnish)
4 medium tomatoes (about 1 pound), each cut into 6 wedges
1 teaspoon sugar
Accompaniment: white rice
Direction:
1) Beat eggs with 1/2 teaspoon salt until smooth but not frothy.
2) Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-
high heat until hot. Add eggs and cook, undisturbed, just until a
thin film of cooked egg forms on bottom of skillet but most of
eggs are still runny, 5 to 10 seconds. Immediately scrape eggs
into a bowl. Wipe out skillet.
3) Heat remaining tablespoon oil in skillet over medium-high heat
until hot. Add scallions and stir-fry until just softened, about 30
seconds. Add tomatoes and cook, stirring and turning
occasionally, until juices are released and tomatoes are slightly
wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4
teaspoon salt over tomatoes and stir to combine. Return eggs to
skillet and cook, stirring occasionally, until eggs are just cooked
through. Serve sprinkled with reserved scallion greens.
Rhubarb Sauce
Ingredients:
1/8 teaspoon ground nutmeg

Pound cake or vanilla ice cream
1/3 cup sugar
1/4 cup water
1 teaspoon grated lemon zest
2-1/4 cups sliced fresh or frozen rhubarb
Directions:
1) In a small saucepan, bring sugar and water to a boil. Add
rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender
and mixture is slightly thickened. Remove from the heat; stir in
lemon zest and nutmeg.
2) Serve warm or chilled over pound cake or ice cream. Refrigerate
leftovers.
Mango Sauce
Ingredients:
1/4 cup seasoned rice vinegar
3/4 cup finely minced mango
Juice from one lime
1 tablespoon chopped fresh cilantro
1/2 small Thai Chile pepper, minced
1 teaspoon hot Chile paste (such as sambal oelek)
1 clove garlic, crushed
Directions:
Stir mango, rice vinegar, lime juice, Thai Chile pepper, garlic, and hot Chile
paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in
cilantro.
BBQ Sauce Recipe
Ingredients:
1 tablespoon lemon juice

1 teaspoon Stone house seasoning
1/4 teaspoon hot sauce optional
1/4 cup packed brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce or coconut amines
2 cups ketchup
1/2 cup apple cider vinegar
Directions:
1) Whisk together all ingredients in a medium saucepan situated over
medium heat. Allow to come to a bubble and then reduce the heat to
low. Allow to simmer until thickened, about 10 minutes.
2) Serve immediately or allow to cool slightly and store in an
airtight container in the refrigerator for up to a week.
Carrot Sauce
Ingredients:
8 tablespoon unsalted butter

1/2 tablespoon mixed herbs
1 sprig parsley
4 cup carrot juice
Salt as required
2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
Directions:
1) To prepare this recipe, heat a saucepan over medium flame and pour the
carrot juice in it. Allow it to boil and remove from the heat.
2) Warm the butter in another pan. Add the butter in small amounts and
whisk well. Once done, pour it into the pan and simmer for 3 minutes.
3) Now add cayenne pepper, salt, mixed herbs, cinnamon powder and mix
well. Remove from the heat and garnish it with fresh parsley. Serve
warm.
Plum Sauce
Ingredients:
1 tablespoon dried minced onion

1 tablespoon brown sugar
2 tablespoons vinegar
3/4 (16 ounce) jar plum jam
1/2 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
Directions:
In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried
onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from
heat.
Onion Rings
Ingredients:
¾ cup dry bread crumbs

1 pinch seasoned salt to taste
1 quart oil for frying, or as needed
1 teaspoon salt
1 egg
1 cup milk, or as needed
1 ¼ cups all-purpose flour
1 ¼ cups all-purpose flour
Directions:
1) Heat the oil in a deep-fryer to 365 degrees F

2) Separate the onion slices into rings, and set aside. In a small bowl,
stir together the flour, baking powder and salt.
3) Dip the onion slices into the flour mixture until they are all
coated; set aside. Whisk the egg and milk into the flour mixture
using a fork. Dip the floured rings into the batter to coat, then
place on a wire rack to drain until the batter stops dripping. The
wire rack may be placed over a sheet of aluminum foil for easier
clean up. Spread the bread crumbs out on a plate or shallow dish.
Place rings one at a time into the crumbs, and scoop the crumbs
up over the ring to coat. Give it a hard tap as you remove it from
the crumbs. The coating should cling very well. Repeat with
remaining rings.
4) Deep fry the rings a few at a time for 2 to 3 minutes, or until
golden brown. Remove to paper towels to drain. Season with
seasoning salt, and serve.

B. Peavy, Betty - Instant Pot Duo Crisp Air Fryer Cookbook - 200 Incredible, Delicious, Mouthwatering, Easy, Healthy Recipies (2020)

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B. Peavy, Betty - Instant Pot Duo Crisp Air Fryer Cookbook - 200 Incredible, Delicious, Mouthwatering, Easy, Healthy Recipies (2020)

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INSTANT POT DUO CRISP AIR

BY: Betty B. Peavy

1 egg, lightly beaten

1 lb. bulk sausage, uncooked

1 tbsp. mustard or hot sauce

Oil spray, for coating

1 cup almond flour or coconut flour

2 rosemary stalks, chopped

4 tsp. garlic, minced

2 lbs. round beef roast

2 tbsp. olive oil

1 tsp. sea salt

1/2 tsp. pepper

2 tbsp. balsamic vinegar

1) First, brush meat with oil.

6 Hot Dogs Buns

Air Fried Kale Crisps

2 tbsp. Olive oil.

¼ tsp. freshly ground pepper.

1 lb. sirloin steak cut into 1-inch chunks

¼ cup of soy sauce

1 tbsp. garlic minced

1 tsp. brown sugar

½ tsp. ground cumin

8 oz. Baby Bella mushrooms stem removed.

1 red onion chopped into 1-inch pieces.

Salt and pepper to taste.

1 Green Bell Pepper chopped into 1-inch pieces.

¼ tsp. black pepper.

1 cup Elbow Macaroni

1 ½ cup Cheddar Cheese

Salt and Pepper

1 tbsp. Parmesan Cheese

½ cup Broccoli or Cauliflower

1 Large Yellow Pepper

1 Large Red Pepper

1 Large Green pepper

3.5 oz. Leftover Turkey Breast

½ Small Red Onion

5 Tbsp. Soft Cheese

2 Tbsp. Mexican Seasoning

3 Tbsp. Cajun Spice

Salt & Pepper

½ cup Fresh Coriander

Cheesy Air Fryer Spaghetti

1 lb. ground beef

1(24 oz.) jar spaghetti sauce

8 oz. spaghetti noodles, broken into thirds

1 ½ cups Mozzarella cheese, grated and divided

2 cups beef broth

½ cup Parmesan cheese grated

1 green onion diced (optional)

2 tbsp. olive oil

6 hot dog buns

Instant Pot Pepperoni Pasta

16 oz. rigatoni pasta

1 lb. Italian sausage

6 oz. pepperoni, sliced

8 oz. Mozzarella cheese, shredded

1 cup red wine

1 medium onion, chopped