Air Fryer Instant Pot Cookbook PDF

AIR FRYER
Instant Pot
Cookbook
100 Recipes to Cook

with Your Air Fryer & Instant Pot Pressure Cooker
Sara Quessenberry
Kate Merker
Anna Helm Baxter
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Title: 339920 - Air Fryer Instant Pot Cookbook
Text Page: 1
© 2017 and © 2020 by Quarto Publishing Group USA Inc.
This edition published in 2020 by Chartwell Books, an imprint of The Quarto Group, 142 West 36th Street,
4th Floor, New York, NY 10018 USA T (212) 779-4972 F (212) 779-6058 www.QuartoKnows.com
Contains content originally published in 2017 as Instant Pot Electric Pressure Cooker Cookbook, by Race
Point Publishing, an imprint of The Quarto Group, 142 West 36th Street, 4th Floor, New York, NY, 10018.
All rights reserved. No part of this book may be reproduced in any form without written permission of the
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of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure
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occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book.
Chartwell titles are also available at discount for retail, wholesale, promotional, and bulk purchase. For details,
contact the Special Sales Manager by email at specialsales@quarto.com or by mail at The Quarto Group,
Attn: Special Sales Manager, 100 Cummings Center Suite 265D, Beverly, MA 01915 USA.
ISBN 978-0-7858-3866-1
Digital edition: 978-0-76036-9-883
Hardcover edition: 978-0-78583-8-661
10 9 8 7 6 5 4 3 2 1
Library of Congress Control Number: 2020938492
Text and Recipes: Sara Quessenberry, Kate Merker, and Anna Helm Baxter
Publisher: Rage Kindelsperger
Editorial Director: Jeannine Dillon
Creative Director: Laura Drew
Managing Editor: Cara Donaldson
Senior Editor: Erin Canning
Project Editor: Leeann Moreau
Art Director: Merideth Harte
Cover Design: Cindy Laun
Interior Design: 3&Co. and Rebecca Pagel
Food Stylist: Sara Quessenberry
Assistant Food Stylist: Monica Pierini
Photography: Evi Abeler with the exception of cover and
pages 13, 24, 43, 56, 76, 89, 102, 114, 119, 135, and 153 from Shutterstock
Printed in Singapore

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Contents
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
BREAKFAST . . . . . . . . . . . . . . . . . . 14 PORK MAINS . . . . . . . . . . . . . . . . . . 92

Instant Pot Recipes . . . . . . . . . . . . . . . . . . . . 16 Instant Pot Recipes . . . . . . . . . . . . . . . . . . . . 94
Air Fryer Recipes . . . . . . . . . . . . . . . . . . . . . 24 Air Fryer Recipes . . . . . . . . . . . . . . . . . . . . 101
APPETIZERS . . . . . . . . . . . . . . . . . . 28 SEAFOOD MAINS . . . . . . . . . . . . 106

Instant Pot Recipes . . . . . . . . . . . . . . . . . . . . 30 Instant Pot Recipes . . . . . . . . . . . . . . . . . . . 108
SIDES . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 VEGETABLE MAINS . . . . . . . 120

BEEF AND LAMB MAINS . . 62 DESSERTS . . . . . . . . . . . . . . . . . . . . 138

POULTRY MAINS . . . . . . . . . . . . 76
Instant Pot Recipes . . . . . . . . . . . . . . . . . . . . 78
Air Fryer Recipes . . . . . . . . . . . . . . . . . . . . . 86 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 156

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INTRODUCTION

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So you finally got an
Instant Pot . . .
congratulations!
Perhaps you’ve read all the incredible reviews from bloggers, chefs,
and home cooks and decided to get an Instant Pot. Or maybe you
have a friend who WON’T stop raving about it, and you caved and
bought one of your own. Possibly, you received one as a gift.
Well, no matter how you got your Instant Pot, you A slow cooker, on the other hand, uses low
must now be wondering what you’re supposed temperatures and a lot of time to cook a meal.
to do with this magical appliance. You’ve heard In other words: Throw ingredients in and forget
it can cook eggs, meat, pasta, rice, vegetables, it. With the Instant Pot, you get the best of both
cheesecake, and more, but you have no idea how worlds. You don’t just save time, you add diversity
to get started. Don’t worry—you’re not alone! to meal planning and simplify your life in the
We are here to help. First off, we want to reassure kitchen by getting everything in a single appliance.
you—the rumors are all true. No more cluttered countertops—HUGE bonus for
In case you weren’t sure, this is definitely not anyone living in an apartment or home with a
your grandmother’s stovetop pressure cooker. It small kitchen!
doesn’t squeal. And it certainly won’t explode. In
fact, the Instant Pot is an electric pressure cooker,
and it is capable of so much more than those
“You can make
single-function pots from days of yore. Not only stew on a school
does it pressure-cook your food, often cutting
cooking time at least by half (think dried beans in night and still
45 minutes without soaking), it also has a built-in
slow cooker for those days when you want dinner
have time to do
ready the moment you walk in the door after a
long day.
homework!”
So what’s the difference between a pressure The many functions of the Instant Pot provide
cooker and a slow cooker? With a pressure cooker, a versatility that you could never achieve with just
steam builds pressure, raising the boiling point, a slow cooker or pressure cooker alone. Take the
so food cooks faster. Translation: You can have sauté mode (one of our favorites): Yes, it does the
stew on a school night and still have time to obvious, and sautés onions and garlic to bring out
do homework. their true flavors; but it also sears meat to lock in
6 Air Fryer Instant Pot Cookbook

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flavor and form that desirable golden-brown crust; The second set of “buttons” icons indicate
and it simmers sauces, so you can reduce them which function you will use on your Instant Pot to
down to the perfect consistency. cook the recipe. In the case of a few slow-cook
This book has all the recipes you need to recipes, we also provide an alternative pressure-
get started using your Instant Pot, including cooked version of the recipe on the same page
old-fashioned favorites, such as Pulled Pork (just in case you don’t want to wait 8 hours). Below
Sandwiches (page 94) and Potato Salad with are the button icons you’ll see throughout the
Mustard Vinaigrette (page 46). It will also give book, and you will find the corresponding buttons
you the inspiration to stretch and experiment on your Instant Pot for when you start cooking.
with delicious new flavors in dishes like Braised
Lamb Souvlaki (page 65) and Pozole soup (page Slow
Sauté Manual
99). We also give you a breakdown on what you Cook
absolutely need to know about the Instant Pot,
including what the buttons do (page 8) and what Rice Steam Air Fry
rookie mistakes to avoid (pages 9 and 12). We use
everyday ingredients in the recipes, nothing exotic
or difficult to find. Hopefully, you will take comfort and pride
Throughout the book, there are two types of in making these recipes and gain the know-how
“button” icons at the top of each recipe. The icons and inspiration to create new recipes of your own.
below indicate whether the recipe is meant for Air Before you know it, you’ll want to cut back on
Fryer or Instant Pot. take-out and fast foods, and get back to making
quick and easy dinners every night at home. The
Instant Air
Instant Pot can handle the pressure so you don’t
Pot Fryer have to!
Introduction 7

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What you absolutely
need to know before
using your instant pot.
We know some of you want to > When using the [MANUAL] setting, adjust
to cook on low or high pressure by pressing
dive right in and get started the [PRESSURE] button. Then use + or – to set
the time.
using your Instant Pot, so in this
section, we have compiled the > To sauté, press the [SAUTÉ] button. It is
automatically set to “Normal,” which is what
essential things you need to know we used for all of our recipes. But if you would
like less heat or more heat, press the [ADJUST]
to get started: how to release the button to change between “Less,” “Normal,”
or “More.” When the temperature has been
steam when pressure cooking, reached, the display will show “Hot.” This is for
the function of the buttons on open-lid cooking only.
the digital display, and the most > When slow cooking, press the [SLOW COOK]
button and then the [ADJUST] button to select
common mistakes that rookies “Less,” “Normal,” or “More.” Then use the
+ or – to adjust the time. For all of our slow-
make—fortunately, we made cooker dinners, we used the “More” setting for
them so you don’t have to! 8 hours.
> To steam, press the [STEAM] button and then

THE BUTTONS the [PRESSURE] button to adjust for low or high
> To change the time for any function, use pressure. Then use the + or – to adjust the time.
the + or – keys to increase or decrease
the desired time. > When using the Soup, Meat/Stew, Bean/Chili,
or Poultry settings, each one has a specified
> The [ADJUST] button changes the slow cook pressure and amount of time. You can change
temperature from “less” to “normal” to “more.” them to high or low pressure by pressing the
It will also adjust the sauté temperature. [PRESSURE] button, and you can change the
time by using the + or – buttons.
> Use the [PRESSURE] button to change the
pressure setting between “low pressure”
and “high pressure.”

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ROOKIE MISTAKES
1. Not setting the steam release valve to the
locked position for pressure cooking and
steaming. If you don’t lock it, pressure will
never build.
2. Not moving quickly enough. When you open

the steam release valve, do so in a very quick
movement, or better yet, use a towel to release
the valve because the steam escapes very
quickly and it is extremely hot.
3. Overfilling the pot. It is best not to fill the

pot more than two-thirds full (or one-half full
for foods that expand, such as rice, pasta, and
porridge), otherwise it could cause clogging,
excess pressure, and leaking.
QUICK RELEASE VS. 4. Forgetting to add water for pressure cooking

NATURAL RELEASE or steaming. As a general rule, make it a habit
Once the timer has gone off and the pressure to always fill your Instant Pot with 1½ cups
cooking has finished, you have two choices on how (350 ml) of water and insert the steam rack
to release the steam: before you do anything else.
“Quick Release” is when you open the steam
release handle by turning it from “Sealing” to 5. Not attaching the condensation collector.
“Venting” to let the steam release very quickly This could result in water slowly leaking over
(just be careful of the steam; it’s extremely hot and your countertop through the night as your food
there will be a lot of it). slowly cooks.
“Natural Release” is when the timer goes off
and you let the pressure release without doing 6. Touching the lid while pressure cooking.
anything. When the pressure cooking time has That thing is hot!
finished, the Instant Pot automatically switches to
the “Keep Warm” setting. During this time, the 7. Remembering to turn off your Instant Pot.
pressure begins to slowly drop. The amount of Because the “Keep Warm/Cancel” button are
liquid and ingredients in the pot will determine the same, make sure to select the button when
how long this “Natural Release” process will take, you finish preparing your meal. The display
but you can figure on at least 10 minutes and up should switch to “Off.”
to 20 minutes. Some recipes call for a “Natural
Release” with a specific amount of time before
venting the remaining steam.
Introduction 9

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Now that you understand how
your Instant Pot works, it’s time
to get cooking! Here are the
items that are great to have on
hand when cooking with your
Instant Pot, as well as when
making the recipes in this book.
KITCHEN TOOLS
These are the kitchen tools that we have found
to be especially useful when cooking with the
Instant Pot.
A L U M I NUM F O IL
Keep a roll handy because we ask you to use foil to
cover the desserts before they go into the Instant
Pot. We also use foil to make a “sling” that helps
lower a tight-fitting dish into the Instant Pot and lift STEAMER BASK ET
it out. To make a sling, tear off a 20-inch (51 cm) This inexpensive steamer is different from the
piece of foil and fold it over lengthwise into thirds steam rack that is included with your Instant Pot. It
(about 3 inches, or 7.5 cm, wide) to create a sturdy has a collapsible basket that will expand to the size
contraption that can be used multiple times. of your pot, maximizing the amount of vegetables
you can steam. The holes are smaller, too, which
M E TA L C AK E PAN S means nothing will fall through.
From the 6 x 3-inch (15 x 7.5 cm) round cake pan
to the 7-inch (18 cm) tube and springform pans, TON GS
these pans will suit your Instant Pot baking needs. Tongs are one of the most efficient tools to have
on hand. Use them to stir, turn, grab, pluck, and
M E A SU RIN G CUP S lift. We like the 9-inch (23 cm) size that locks closed
The Instant Pot contains lines of measurement, but for storage.
we found it a little easier to use actual measuring
cups when developing recipes and cooking. WOOD EN SP OON S
Obviously, these are useful for all spoon-related
SO U F F L É / CAS S E R O L E DIS H reasons. But we particularly like a wooden spoon
This versatile 8 x 3-inch (20 x 7.5 cm) round for scraping up the yummy brown bits from the
porcelain dish really maximizes the space in your bottom of the pot because it won’t scratch it.
Instant Pot, fitting in just perfectly with little Both rounded spoons and spoons that are squared
room to spare. off are recommended.

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PANTRY ITEMS D RY RED AN D WH ITE WIN E
These are the pantry items that are consistently Cooking with wine won’t get you drunk. Actually,
used throughout this book. But these are also the alcohol evaporates during the cooking
items that we use in our everyday cooking. You will process and leaves a greater depth of flavor,
find that most of these are basic things that you which can sometimes be sweet or acidic. As a rule
might already have in your kitchen. of thumb, only cook with wines that you would
drink. For white, we reach for Sauvignon Blanc or
B O NE B R O T H Pinot Grigio, and for red, we reach for Cabernet
More of a refrigerator or freezer staple, a bone Sauvignon or Merlot.
broth is one of the most requested recipes for the
Instant Pot. Whether you prefer to use it for cooking EX TRA- VIRGIN OL IVE OIL
or for sipping. We use this oil for everything, from sautéing meats
and vegetables to making vinaigrettes, to drizzling
C A N NE D CHIP O T L E S IN ADO B O over dips, soups, and stews just before serving.
Chipotle peppers are smoked and dried red We prefer “first cold press,” which means that it
jalapeños that have been rehydrated and canned in a was made simply by pressing the olives.
tangy-sweet red sauce (adobo). If you are looking for
a smoky taste with just a bit of heat, scrape the seeds FRESH H ERBS
out of the chiles or consider just using the sauce If you ever feel like your dish is missing
without any chiles at all. Once you open the can, you something, reach for a fresh herb like parsley, dill,
can store the chiles and sauce in an airtight container rosemary, or thyme. Folding in chopped fresh
for a few weeks. herbs to nearly any dish will transform the ordinary
to extraordinary.
C H I L I G A R L IC S AUCE
This is a bright red, fiery sauce with nearly the FRESH L EMON
same ingredients as sriracha, but it boasts a This may be one of the best-kept pantry-staple
delicious garlicky taste and has bits of chopped secrets. We always have lemons in our produce
chiles in it. drawer and not just for flavoring our water.
Squeezing a bit of juice over a dish just before
C O C O N UT M IL K serving adds a bright finish. We also use fresh
Don’t confuse coconut milk with coconut water, lemon juice in vinaigrettes, pastas, and even on
which comes from the center of green coconuts. roasted vegetables. But before you juice that
Coconut milk is made from grating and pressing lemon, grate some of the zest to add an extra zip
the “meat” of brown coconuts. It has a mildly to dips, casseroles, and rice.
sweet flavor and creamy texture. Make sure to
vigorously shake the can before opening it to FRESH LY GROUN D BL ACK P EP P ER
combine the thick cream with the watery milk. Don’t waste your money on pre-ground pepper;
the taste barely resembles pepper at all. For
C R U SH E D R E D P E P P E R F L AK E S the real deal, grind your own peppercorns in
This is a blend of a variety of chiles that have a pepper mill as needed. Our favorite black
been dried and crushed, not ground. Look for a peppercorns are Tellicherry.
jar containing bright red flakes. If they are dull in
color, that means the peppers have begun to lose
their flavor.
Introduction 11

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Or maybe you’re
experiencing the joy of
owning an Air Fryer.
Instant Pot and Air Fryers are revolutionizing the MICROPLANE
way people cook at home. What would normally Great for grating fresh Parmesan on top of your
take a whole day of cooking and even more time favorite cheesy dishes or for zesting a lemon to
in clean up can now be managed on a weeknight add an extra pop of flavor.
with these two fantastic appliances. Whether you
have an Instant Pot or an Air Fryer independently RAMEKINS AND SMALL PYREX DISHES
or some combination of the two, the way you Specific sizes of these will depend on the size of
cook and experience food is about to drastically Air Fryer you have. If your Air Fryer is small, 6- to
change. Air frying food gives all the delicious crisp 7-inch (15 to 18 cm) dishes should work best.
and crunch to your favorite fried foods without all
of the excess oil used for frying. It is a sure way to SKEWERS
spice up any kitchen. Bamboo or metal skewers work for the Air Fryer
recipes. I use bamboo in the recipes, so if you
KITCHEN TOOLS use metal skewers use caution since they may be
Along with the recommended tools for cooking hot to the touch when you remove them from the
with an Instant Pot, here are some additional Air Fryer.
things that will help you make the most out of your
Air Fryer. PANTRY STAPLES
PANKO
PARCHMENT CAKE ROUNDS Or any other type of favorite breadcrumb to help
Lining the basket with pre-cut parchment rounds all your dishes get that satisfying crunch.
will save you time on prep and clean up.
PARMESAN
SILICONE MUFFIN CUPS Incorporating Parmesan with bread crumbs can
Excellent for baking in your Air Fryer or for add a dynamic combination of flavors.
pre-portioning out your meals.
OLIVE OIL COOKING SPRAY
MEAT THERMOMETER Lubricating what you’re cooking before you add
When coating meat in crispy toppings, it is it to your Air Fryer makes clean up as easy as
especially helpful to know what the internal cooking was.
temperature of the meat is without having to cut
individual pieces open. DRIED SPICE MIX
Sometimes all you need to add to veggies are a
MANDOLIN few simple spices to really make them pop. Some
This is a great tool for thinly slicing vegetables. different blends you could try are taco seasoning,
It’s especially helpful if you want to start air frying jerk seasoning, everything bagel seasoning, or
your own vegetable chips! really any pre-mixed seasoning.

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ROOKIE MISTAKES
1. Spraying the rack and not the food.
Directly spraying the rack can damage the
non-stick coating.
2. Crowding the Air Fryer. Give space around it

for the air to escape while cooking.
3. Delaying clean up. If food residue is left to

cool, it will stick and be MUCH harder to clean
up afterwards.
4. Assuming that temperatures correlate to

oven cooks. It’s an entirely different appliance
and best to err on the side of caution than to
burn your dinner.
5. Thinking “Bigger is better!” Buy the right size

for your home. They can be quite bulky, and
there is no need to take up more counter space
than is necessary.
6. Set it and forget it. Rotating food isn’t always

necessary, but for larger items you will want to
flip them for the final few minutes of cooking to
ensure everything is crisp and cooked on all sides.
Introduction 13

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Page: 14
BREAKFAST

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Instant Yogurt
Pot
YIELD:
Yogurt Parfaits 4 servings

PREP TIME:
with Apricot- 20 minutes

COOK TIME:
Glazed Berries 8 hours 5 minutes (plus

6 hours refrigeration time)
INGREDIENTS 1. To make the yogurt, insert the steam rack into the Instant
Pot. Add 1½ cups (350 ml) water. Divide the milk among four
YOGURT 8-ounce (235 ml) canning jars and place on the rack. Place the
3¾ cups (880 ml) whole milk jar lids (but not the rings) on top of each jar (covering them will
4 teaspoons whole-milk plain ensure that no condensation or steam will drip into the jars).
Greek yogurt (we used
Fage Total; you may use 2. Lock the lid and press [Steam] and cook for 1 minute. Use
any yogurt that has live and the “Natural Release” method for 5 minutes, then vent any
active cultures) remaining steam and open the lid.
PARFAITS 3. Using oven mitts or canning tongs, carefully transfer the jars to
2 tablespoons (40 g) apricot jam a wire cooling rack and remove the lids (alternatively, leave the
1 tablespoon (15 ml) fresh jars in the pot and carefully remove the lids). Let the milk cool,
lemon juice stirring occasionally, to 115°F (46°C). This will take at least
8 ounces (225 g) fresh 45 minutes (and likely double for 16-ounce, or 475 ml, jars;
strawberries, hulled and cut see Note left).
into pieces
6 ounces (170 g) fresh 4. Once the milk in each jar has cooled to 115°F (46°C), spoon
blueberries off and discard any skin that has formed on the top, then stir
1 cup (113 g) granola 1 teaspoon Greek yogurt into each jar. Place the jars back into
the pot and cover with the lids (but not the rings). Lock the lid.
N OTE: You can make more Press [Yogurt] and cook for 8 hours. When it is finished, “Yogt”
yogurt by using three 16-ounce will appear on the display. Press [Cancel], then open the lid.
(475 ml) canning jars (that is the
most that can fit on the steamer 5. Remove the jars and use the rings to close the jars completely.
rack without worry of it tipping Refrigerate until chilled, at least 6 hours or overnight.
over) . Just fill the jars up, leaving
about ½ inch (13 mm) at the 6. To make the parfaits, in a medium bowl, whisk together the
top, and plan on a bit more jam and lemon juice. Add the strawberries and blueberries
refrigeration time . and toss to coat.
7. In glasses or bowls, layer the yogurt with the granola and

glazed berries.

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Slow
Instant
Overnight
Cook
Pot
5-Grain Cereal YIELD:

4 servings
with Raspberries PREP TIME:

5 minutes
and Coconut COOK TIME:

8 hours
INGREDIENTS 1. In the Instant Pot, combine the oats, barley, millet, wheat bran,
flaxseed meal, water, vanilla, and salt.
½ cup (40 g) steel-cut oats
¼ cup (50 g) pearl barley 2. Lock the lid. Press [Slow Cook], leave the vent open, and cook
¼ cup (46 g) millet on “More“ for 8 hours.
2 tablespoons (13 g) wheat bran
2 tablespoons (14 g) flaxseed 3. Divide the cereal among bowls and top with raspberries,
meal coconut, and honey.
3½ cups (825 ml) water
½ teaspoon pure vanilla extract
½ teaspoon kosher salt
FOR S ERV I N G
Fresh raspberries
Toasted coconut
Honey
Breakfast 17

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Page: 18
Instant Sauté Manual
Pot
YIELD:
2 servings
PREP TIME:
10 minutes
Shakshuka COOK TIME:

15 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Heat the olive oil and add
the onion and bell pepper, and cook, stirring often, until
2 tablespoons (30 ml) beginning to soften, 3 to 4 minutes. Add the garlic, cumin,
extra-virgin olive oil and paprika, and cook, stirring, for 1 minute more.
1 medium yellow onion, sliced
1 red bell pepper, sliced 2. Add the tomatoes, salt, black pepper, and red pepper flakes.
1 clove garlic, finely chopped Press [Cancel]. Lock the lid. Press [Manual] and cook on high
½ teaspoon ground cumin pressure for 8 minutes. Use the “Quick Release” method to
½ teaspoon paprika vent the steam, then open the lid.
1 can (14½ ounces, or 410 g)
diced tomatoes 3. Use a spoon to make a well in the sauce, then crack an egg
½ teaspoon kosher salt, into it. Repeat with the remaining eggs. Lock the lid. Press
plus more for serving [Manual] and cook on high pressure for 1 minute (for soft
¼ teaspoon freshly ground yolks). Use the “Quick Release” method to vent the steam,
black pepper, plus more press [Cancel], then open the lid.
for serving
¹∕8 teaspoon crushed red 4. Divide the eggs and sauce among plates and season the eggs
pepper flakes with a little more salt and black pepper. Sprinkle with the
4 large eggs parsley and serve.
1 tablespoon (4 g) chopped
fresh flat-leaf parsley
Breakfast 19

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Instant Manual
Pot
YIELD:
4 servings
Asparagus and PREP TIME:

15 minutes
Parmesan Frittata COOK TIME:

25 minutes
INGREDIENTS 1. Insert the steam rack into the Instant Pot and add 1½ cups
(350 ml) water. Oil a deep 6- to 7-inch (15 to 18 cm) round
Extra-virgin olive oil, for the pan cake pan or soufflé dish.
8 large eggs
½ cup (115 g) sour cream 2. In a large bowl, beat the eggs, sour cream, salt, and pepper.
¾ teaspoon kosher salt Mix in the asparagus, scallions, parsley, and ¼ cup (25 g) of
½ teaspoon freshly ground the Parmesan.
black pepper
4 ounces (115 g) asparagus, 3. Transfer the mixture to the prepared pan and place on top of
trimmed and cut into ¼-inch the steam rack. Lock the lid. Press [Manual] and cook on high
(6 mm) pieces pressure for 12 minutes. Use the “Natural Release” method for
2 scallions (white and light green 10 minutes, then vent any remaining steam and open the lid.
parts), thinly sliced
2 tablespoons (8 g) chopped 4. Preheat broiler. Sprinkle the remaining 1 tablespoon (5 g)
fresh flat-leaf parsley Parmesan over the top and broil until golden brown.
¼ cup (25 g) plus 1 tablespoon
(5 g) grated Parmesan cheese,
divided

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Instant Multigrain
Pot
Quinoa Breakfast YIELD:

4 servings
Bowl with PREP TIME:

15 minutes
Broiled Tomatoes COOK TIME:

15 minutes
INGREDIENTS 1. Using a fine-mesh strainer, rinse the quinoa, then place in the
Instant Pot. Add the water and ½ teaspoon of the salt. Lock the
1 cup (173 g) quinoa lid. Press [Multigrain] and cook on high pressure for 7 minutes.
1½ cups (350 ml) water Use the “Natural Release” method for 5 minutes, then vent any
¾ teaspoon kosher salt, divided remaining steam and open the lid.
1 pint cherry tomatoes
(25 to 30 tomatoes) 2. Fluff with a fork. Press [Cancel], lock the lid, and let sit for
1 tablespoon (15 ml) extra-virgin 5 minutes more.
olive oil
¼ teaspoon freshly ground black 3. While the quinoa is cooking, preheat broiler. On a small
pepper rimmed baking sheet, toss the tomatoes with the olive oil,
2 scallions (white and light green pepper, and the remaining ¼ teaspoon salt. Broil until the
parts), thinly sliced tomatoes begin to burst, about 3 minutes. Toss with the
2 tablespoons (8 g) chopped scallions and parsley.
1 avocado 4. Pit, peel, and dice the avocado. Divide the quinoa among
2 large eggs, hard-boiled, bowls, top with the tomatoes and avocado, then coarsely grate
cooled, and peeled the eggs on top.
Breakfast 21

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Slow
Instant Sauté
Cook
Pot
Butterscotch YIELD:
4 servings
Pecan French PREP TIME:

10 minutes
Toast COOK TIME:

8 hours
INGREDIENTS 1. In a large baking dish, whisk together the eggs, half-and-half,

and ½ teaspoon of the vanilla. Add the bread slices and soak,
2 large eggs flipping them halfway through, for about 5 minutes.
1 cup (235 ml) half-and-half
1 teaspoon pure vanilla extract, 2. Turn the Instant Pot on to [Sauté]. Add the butter and melt.
divided Add the brown sugar and whisk until melted, about 30
4 slices French or Italian bread, seconds. Press [Cancel]. Whisk in the cream until incorporated
about 1 inch (2 .5 cm) thick and smooth, then whisk in the pecans, salt, and the remaining
3 tablespoons (45 g) unsalted ½ teaspoon vanilla.
butter
¾ cup (170 g) packed dark 3. Add the bread slices to the pot, shaking off extra egg mixture
brown sugar before you do. Overlap to fit as necessary. Lock the lid. Press
¼ cup (60 ml) heavy cream [Slow Cook], leave the vent open, and cook on “More” for
½ cup (55 g) pecans, coarsely 8 hours.
chopped
¹∕8 teaspoon kosher salt 4. Serve the French toast butterscotch side up. Drizzle the extra
sauce and pecans over the top.

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Instant Manual
Pot
YIELD:
6 servings
Banana PREP TIME:

10 minutes
Bread COOK TIME:

50 minutes
(350 ml) water. Butter a 6 x 3-inch (15 x 7.5 cm) round
¼ cup (½ stick, or 60 g) unsalted cake pan.
butter, melted, plus more for
the pan 2. In a medium bowl, whisk together the flour, baking powder,
1 cup (120 g) all-purpose flour baking soda, salt, and cinnamon.
½ teaspoon baking powder
¼ teaspoon baking soda 3. In a second medium bowl, whisk together the eggs, sugar,
½ teaspoon kosher salt sour cream, melted butter, and vanilla. Mix in the mashed
¹/8 teaspoon ground cinnamon, banana. Add the dry ingredients and mix to combine; stir in
plus more for dusting the pecans.
2 large eggs
¹/3 cup (65 g) sugar 4. Scrape the batter into the prepared pan and cover with
¹/3 cup (77 g) sour cream aluminum foil. Place the pan on the steam rack. Lock the lid.
2 large ripe bananas, 1 mashed 5. Press [Manual] and cook on high pressure for 40 minutes.
and 1 sliced, divided Use the “Quick Release” method to vent the steam, then
½ cup (55 g) pecans, chopped open the lid.
1 large ripe banana, sliced
6. Place the pan on a wire cooling rack and let cool for
10 minutes. Turn the bread out onto the rack and let cool
completely. To serve, top with the sliced banana and dust
with cinnamon.
Breakfast 23

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Page: 24
Air Air Fry
Fryer
YIELD:
2 servings
Breakfast PREP TIME:

20 minutes
Chimichanga COOK TIME:

17 minutes
INGREDIENTS 1. Heat the oil in a large nonstick skillet over medium heat. Add
the onion, bell pepper, jalapeño, and ¼ teaspoon of the salt
1 tablespoon (15 ml) extra-virgin and cook, stirring occasionally, until the vegetables are tender
olive oil and starting to turn golden, 8 to 10 minutes.
½ medium onion, chopped
½ bell pepper, chopped 2. Meanwhile, divide the refried beans between the two tortillas,
1 jalapeño, finely chopped spreading into an even rectangular shape in the center. Top
½ teaspoon kosher salt, divided with the avocado slices and cheese. Spoon the cooked onion
¹/3 cup (80 g) refried beans and pepper on top.
2 extra-large tortillas
1 small avocado, peeled, pitted, 3. Return the skillet to medium heat, add the eggs to the skillet,
and sliced and scramble, stirring occasionally, until cooked through, 2 to
¹/3 cup (40 g) grated extra-sharp 3 minutes. Spoon on top of the onion and pepper.
Cheddar cheese
3 large eggs, lightly beaten 4. Roll the burritos. Fold both of the short sides of the tortillas in
toward the center. Starting on one long side, roll up the tortilla
and place seam-side down on the Air Fryer rack. Cook at 390°F
(200°C) until crisp and golden brown, about 4 minutes.
Breakfast 25

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Air Air Fry
Fryer
Spanish YIELD:
2 servings
Breakfast PREP TIME:

10 minutes
Potatoes COOK TIME:

30 minutes
INGREDIENTS 1. To make the sauce: Heat the oil in a large skillet. Add the
onion and a pinch of salt, and cook, stirring, until tender,
SAUCE 5 to 7 minutes.
2 tablespoons (30 ml) extra-
virgin olive oil 2. Add the garlic and cook for another minute. Add the paprika,
1 small onion, diced stir, then add the tomatoes and break up using a wooden
Pinch of kosher salt spoon. Simmer gently for 15 minutes, then season to taste.
3 cloves garlic, thinly sliced
1 teaspoon smoked paprika 3. To make the potatoes: Meanwhile, peel and cut the potatoes
1 can (14 ounces, or 392 g) into ½-inch (1.3 cm)-thick wedges. Transfer to a large bowl and
whole tomatoes toss with the olive oil, salt, and pepper. Transfer to the Air Fryer
rack and cook at 400°F (205°C) until golden and tender, 15 to
POTATOES 17 minutes, shaking the rack halfway through cooking. Remove
2 medium russet potatoes from the Air Fryer.
2 teaspoons extra-virgin olive oil,
plus more for greasing 4. For the eggs, grease a 6- to 7-inch (15 to 18 cm) aluminum pan
¼ teaspoon kosher salt and crack the eggs inside. Transfer to the Air Fryer rack and
¼ teaspoon freshly ground cook at 370°F (190°C) for 5 to 7 minutes, or until the eggs are
black pepper cooked to your desired doneness. Serve the potatoes with the
2 large eggs sauce and eggs.

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Air Air Fry
Fryer
Spinach & YIELD:

6 frittatas
Goat Cheese PREP TIME:

15 minutes
Frittatas COOK TIME:

12 minutes
INGREDIENTS 1. Heat the oil in a large skillet. Add the garlic and cook, stirring,
until starting to turn golden, 1 to 2 minutes. Add the spinach
2 teaspoons extra-virgin olive oil and cook, stirring, until just wilted. Remove from the skillet and
1 clove garlic, finely chopped pat dry. Roughly chop.
5 ounces (140 g) baby spinach
4 large eggs 2. Crack the eggs into a medium bowl and beat with the salt and
¼ teaspoon kosher salt pepper until evenly broken up. Fold in the spinach and cheese.
¼ teaspoon freshly ground
black pepper 3. Divide the mixture among 6 silicone muffin cups (about ¼ cup
2 ounces (56 g) goat cheese, [60 ml] each) and transfer to the Air Fryer rack. Cook at 300°F
crumbled (150°C) until puffed, golden, and just set, about 10 minutes.
Breakfast 27

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Page: 28
APPETIZERS

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Instant Manual
Pot
YIELD:
12 pieces
PREP TIME:
20 minutes
Deviled Eggs COOK TIME:

6 minutes
(350 ml) water. Place 6 small canning jar rings or metal cookie
6 large eggs cutters (any shape will work as long as the egg can sit inside)
¼ cup (60 g) mayonnaise on the steam rack and place an egg in each one (this will keep
1 tablespoon (15 ml) fresh them from rolling around).
lemon juice
1 teaspoon Dijon mustard 2. Lock the lid. Press [Manual] and cook on low pressure for
¹/8 teaspoon freshly ground 6 minutes.
black pepper
Toppings: crumbled cooked 3. Use the “Quick Release” method to vent the steam, then
bacon, chopped fresh herbs, open the lid. Immediately transfer the eggs to a bowl of ice
sliced scallions or green beans, water to cool.
and ground spices such as
cumin, curry powder, or 4. In a medium bowl, whisk together the mayonnaise, lemon
smoked paprika juice, mustard, and pepper.
5. Peel the eggs and slice them in half lengthwise. Scoop the
yolks into the mayonnaise mixture and mash to combine.
Spoon the mixture into the whites and sprinkle with desired
toppings.

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Instant Manual
Pot
YIELD:
4 servings
Smoky Glazed PREP TIME:

15 minutes
Chicken Wings COOK TIME:

15 minutes
INGREDIENTS 1. In a large bowl, toss the chicken wings with the cumin,
coriander, and paprika.
2 pounds (907 g) chicken wings,
cut in half at the joint (about 2. Insert the steam rack into the Instant Pot and add all but
24 pieces total) ¼ cup (60 ml) of the pineapple juice. Evenly arrange the wings
1 teaspoon ground cumin in the pot, standing them on end, if necessary.
1 teaspoon ground coriander
1 teaspoon paprika 3. Lock the lid. Press [Manual] and cook on high pressure for
2 cans (6 ounces, or 175 ml, 8 minutes. Use the “Quick Release” method to vent the steam,
each) pineapple juice, divided then open the lid.
2 canned chipotle chiles in
adobo sauce, finely chopped, 4. While the chicken is cooking, preheat broiler and line a large
plus 1 tablespoon (15 ml) rimmed baking sheet with aluminum foil. In a large bowl, whisk
adobo sauce together the chiles, adobo sauce, honey, mustard, and the
2 tablespoons (40 g) honey reserved pineapple juice.
1 tablespoon (11 g) Dijon
mustard 5. Transfer the wings to the bowl with the sauce and toss to coat.
1 lime, cut into wedges, Arrange them in a single layer on the prepared baking sheet
for serving and broil until beginning to char, about 3 minutes per side.
Serve with the lime wedges for squeezing over the wings.
Appetizers 31

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Instant Manual
Pot
Hummus with YIELD:

4 servings
Olives, Cucumbers, PREP TIME:

10 minutes
and Tomatoes COOK TIME:

1 hour
INGREDIENTS 1. In the Instant Pot, combine the chickpeas and 4 cups (950 ml)
water. Lock the lid. Press [Manual] and cook on high pressure
1 cup (250 g) dried chickpeas, for 45 minutes. Use the “Natural Release” method for
rinsed 15 minutes, then vent any remaining steam and open the lid.
2 cloves garlic, peeled Drain the chickpeas into a strainer and rinse under cold water
¼ cup (60 g) sesame tahini to cool.
¼ cup (60 ml) fresh lemon juice
1¼ teaspoons kosher salt 2. In a food processor, chop the garlic. Add the chickpeas, tahini,
1 teaspoon ground cumin lemon juice, salt, and cumin. Process until a thick paste forms.
½ cup (120 ml) extra-virgin With the motor running, slowly drizzle in the olive oil and let
olive oil run until thick and creamy. Then drizzle in the water and purée
¼ cup (60 ml) warm water until smooth and very creamy.
FOR S ERV I N G 3. Spoon the hummus into a bowl and top with olives, cucumber,
Kalamata olives and tomato. Serve with pita chips.
Diced cucumber
Diced tomato
Pita chips

Text Page: 32
Pot
YIELD:
1½ cups (375 g)
Caramelized PREP TIME:

10 minutes
Onion Dip COOK TIME:

20 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Melt the butter, then
add the onions and ½ teaspoon of the salt, and stir to coat.
2 tablespoons (30 g) unsalted Press [Cancel]. Lock the lid. Press [Manual] and cook on high
butter pressure for 10 minutes. Use the “Quick Release” method to
2 medium yellow onions, vent the steam, then open the lid.
thinly sliced
¾ teaspoon kosher salt, divided 2. Press [Sauté] and cook, stirring occasionally with a wooden
1 cup (230 g) sour cream spoon to scrape up the brown bits from the bottom of the pot,
½ teaspoon Worcestershire sauce until the liquid has cooked away and the onions turn a golden
3 fresh chives brown, about 10 minutes. Transfer to a medium bowl and
Freshly ground black pepper, refrigerate until completely cool.
to taste
Potato chips, for serving 3. To the onions, add the sour cream, Worcestershire, and the
remaining ¼ teaspoon salt, and stir well to combine. Using
kitchen scissors, snip the chives into small pieces over the top
and season with pepper. Serve with potato chips.
Appetizers 33

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Page: 34
Pot
Chorizo and YIELD:

4 servings
Pinto Bean PREP TIME:

20 minutes
Nachos COOK TIME:

1 hour
INGREDIENTS 1. Finely chop half the onion. Turn the Instant Pot on to [Sauté].
Heat the olive oil. Add the chopped onion and chorizo, and
1 small red onion cook, breaking up the chorizo into small pieces with a spoon
1 tablespoon (15 ml) extra-virgin and stirring occasionally until no longer pink, about 4 minutes.
olive oil
8 ounces (225 g) fresh Mexican 2. Add the garlic and cumin and cook, stirring, for 1 minute.
chorizo, casings removed Add the beans and water. Press [Cancel]. Lock the lid. Press
2 cloves garlic, finely chopped [Manual] and cook on high pressure for 35 minutes. Use the
½ teaspoon ground cumin “Natural Release” method for 15 minutes, then vent any
1 cup (250 g) dried pinto beans, remaining steam and open the lid.
rinsed
2½ cups (595 ml) water 3. While the beans are cooking, thinly slice the remaining
3 tablespoons (45ml) fresh half onion and toss in a small bowl with the lime juice, salt,
lime juice and pepper. Let sit, tossing occasionally, until ready to use.
¼ teaspoon kosher salt
¼ teaspoon freshly ground 4. Preheat broiler and line a large rimmed baking sheet with
black pepper aluminum foil.
6 ounces (170 g) tortilla chips
1½ cups shredded pepper 5. Arrange half the tortilla chips on the prepared baking sheet.
Jack cheese (about 4 ounces, Top with one-third of the cheese, then half the beans and
or 115 g) another one-third of the cheese. Top with the remaining
6 radishes, thinly sliced chips, beans, and cheese, and broil until the cheese melts,
1 jalapeño, thinly sliced about 3 minutes.
½ cup (8 g) coarsely chopped
fresh cilantro 6. Toss the onions with the radishes, jalapeño, and cilantro,
Sour cream, for serving then scatter over the nachos. Dollop with sour cream.
Appetizers 35

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Pot
YIELD:
22 meatballs
Sweet-and-Sour PREP TIME:

20 minutes
Cocktail Meatballs COOK TIME:

10 minutes
INGREDIENTS 1. To make the meatballs, in a large bowl, combine the pork,

scallions, ginger, soy sauce, egg white, and salt. Mix with your
MEATBAL L S hands until evenly incorporated. Using wet hands, shape the
1 pound (454 g) ground pork mixture into 22 small balls.
or chicken
4 scallions (white and light green 2. To make the sauce, in the Instant Pot, whisk together the
parts), finely chopped, plus orange juice, vinegar, sugar, and chili-garlic paste. Press [Sauté]
more for serving and bring the sauce to a boil. In a small bowl, whisk together
2 tablespoons (16 g) finely the cornstarch and water. Once the sauce comes to a boil,
grated fresh ginger slowly whisk in the cornstarch mixture. Press [Cancel]. Continue
1 tablespoon (15 ml) to whisk until the sauce stops boiling.
less-sodium soy sauce
1 large egg white 3. Add the meatballs to the sauce in a single layer. Lock the lid.
½ teaspoon kosher salt Press [Manual] and cook on high pressure for 3 minutes. Use
the “Quick Release” method to vent the steam, then open
S AUCE the lid.
½ cup (120 ml) fresh
orange juice 4. Serve the meatballs and sauce sprinkled with scallions.
½ cup (120 ml) rice vinegar
¼ cup (50 g) sugar
5 to 6 teaspoons chili-garlic
sauce
2 tablespoons (16 g) cornstarch
2 tablespoons (30 ml) water

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Instant Sauté Steam
Pot
Vegetable Pot
Stickers with YIELD:
30 pot stickers
Sesame-Ginger PREP TIME:

45 minutes
Dipping Sauce COOK TIME:

20 minutes
INGREDIENTS 1. To make the filling, in a large skillet, heat 2 tablespoons

(30 ml) of the canola oil over medium-high heat. Add the
POT S TICKERS mushrooms and cook, stirring often, until tender, 3 to
5 tablespoons (75 ml) canola oil, 4 minutes. Stir in the soy sauce and scallions. Add the kale
divided and salt, and stir to coat. Reduce the heat to medium,
8 ounces (225 g) shiitake cover tightly, and cook, stirring occasionally, until tender,
mushrooms, caps sliced, 3 to 4 minutes. Stir in the carrot. Let cool.
stems discarded
1 tablespoon (15 ml) less-sodium 2. To form the pot stickers, place a heaping teaspoon of the
soy sauce filling into the center of a wonton wrapper. Moisten the
3 scallions (white and light green edges with water, fold over into a triangle, and press the
parts), thinly sliced edges tightly together to seal. Repeat with the remaining
1 small bunch of kale, thick filling and wrappers.
stems and inner ribs discarded,
leaves torn into pieces (about 3. To make the dipping sauce, in a small bowl, stir together
6 cups, or 400 g) the soy sauce, vinegar, sesame oil, ginger, and brown sugar.
1 medium carrot, grated 4. Turn the Instant Pot on to [Sauté]. Heat 1 tablespoon
30 square wonton wrappers (15 ml) of the canola oil. Add a single layer of pot stickers (you
¾ cup (180 ml) water, divided should be able to fit 10) and cook until the undersides are
golden brown, about 1 minute. Press [Cancel].
DIPPIN G SAUCE
½ cup (120 ml) less-sodium 5. Add ¼ cup (60 ml) of the water. Lock the lid. Press [Steam]
soy sauce and cook for 3 minutes. Use the “Quick Release” method to
¹/3 cup (80 ml) rice vinegar release the steam, then open the lid. Transfer to a plate. Wipe
2 tablespoons (30 ml) hot out the pot and repeat steps 4 and 5 two more times with the
pepper sesame oil or toasted remaining pot stickers, canola oil, and water.
sesame oil
2 tablespoons (16 g) finely 6. Serve the pot stickers with the dipping sauce.
grated fresh ginger
2 teaspoons packed dark
brown sugar
Appetizers 37

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Air Air Fry
Fryer
Cheesy Garlic YIELD:

4 servings
and Herb Stuffed PREP TIME:

10 minutes
Mushrooms COOK TIME:

9 minutes
INGREDIENTS 1. Remove the stems from the mushrooms and discard. Fill
each mushroom cap with ½ to 1 teaspoon (depending on
8 ounces (227 g) medium cremini the size of the mushroom) of the cheese and sprinkle with
mushrooms, brushed clean the panko bread crumbs.
2 ounces (56 g) garlic and herb
soft cheese (such as Boursin) 2. Place the mushrooms on the Air Fryer rack and cook at 360°F
2 tablespoons (14 g) panko (185°C) until the mushrooms are tender and the tops golden
bread crumbs brown, about 9 minutes.

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Air Air Fry
Fryer
YIELD:
4 servings
PREP TIME:
Everything Bagel 15 minutes . plus 1 hour

freezing
Mozzarella Sticks COOK TIME:

8 minutes
INGREDIENTS 1. In a shallow bowl or pie dish, whisk together the flour, salt, and
oregano. In a second shallow bowl or pie dish, lightly beat the
3 tablespoons (24 g) all-purpose egg. In a third shallow bowl or pie dish, combine the panko
flour bread crumbs with the everything bagel seasoning.
¼ teaspoon salt
½ teaspoon dried oregano 2. Working with one mozzarella stick at a time, coat the stick in
1 large egg the flour, then coat in the egg, tapping off the excess, and
½ cup (60 g) panko bread crumbs finally roll in the panko mixture.
1 tablespoon (6 g) everything
bagel seasoning 3. Transfer to a plate and freeze for at least 1 hour. Reserve the
4 mozzarella sticks remaining ingredients while the mozzarella sticks chill.
4. Coat the mozzarella sticks for a second time, first in the flour,
then the egg, and finally the panko mixture. Transfer to the
Air Fryer rack and cook at 390°F (200°C) until golden brown,
6 to 8 minutes.
Appetizers 39

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Air Air Fry
Fryer
YIELD:
4 servings
PREP TIME:
20 minutes
Avocado Fries COOK TIME:

8 minutes
INGREDIENTS 1. To make the fries: In a shallow bowl or pie dish, lightly beat the
egg. In a second shallow bowl or pie dish, combine the panko,
FRIES Parmesan, salt, and pepper.
1 large egg
¾ cup (90 g) panko bread crumbs 2. Working with one slice at a time, coat the avocado slices in the
¼ cup (25 g) grated egg. Use a fork to remove any excess, then coat generously in
Parmesan cheese the panko mixture. Repeat with the remaining slices.
¼ teaspoon freshly ground 3. Place the avocado slices on the Air Fryer rack in an even layer,
black pepper not overlapping. Cook at 400°F (205°C) until golden brown,
1 large avocado, peeled, 7 to 8 minutes, turning once after 4 minutes. Once cooked,
seeded, and sliced ¼ inch transfer to a serving dish and squeeze over the lime juice.
(6 mm) thick
Juice of ½ lime 4. To make the sauce: Meanwhile, in a small bowl, swirl the
sriracha through the mayonnaise. Serve with the fries.
S AUCE
2 teaspoons sriracha
¼ cup (60 g) mayonnaise

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Air Air Fry
Fryer
YIELD:
4 to 6 servings
PREP TIME:
20 minutes
Cheese Puffs COOK TIME:

20 minutes
INGREDIENTS 1. In a medium saucepan, combine the goat cheese, butter, and

Cheddar and melt over low heat until smooth.
1 ounce (28 g) goat cheese
¼ cup (56 g) unsalted butter 2. In a medium bowl, whisk the egg white until stiff. Gently fold
3 ounces (84 g) extra-sharp into the cheese mixture.
Cheddar cheese, coarsely
grated 3. Coat the bread cubes in the cheese mixture.
1 large egg white
4 ounces (112 g) country white 4. Transfer half of the bread cubes to the Air Fryer rack and cook
bread, sliced into 1-inch at 390°F (200°C) for 6 minutes. Flip and continue cooking until
(2 .5 cm) cubes puffed and golden brown, 2 to 4 minutes longer.
5. Transfer to a serving platter and cook the remaining

cheese puffs.
Appetizers 41

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Air Air Fry
Fryer
YIELD:
1½ cups (360 g)
Crispy Spiced PREP TIME:

10 minutes
Chickpeas COOK TIME:

20 minutes
INGREDIENTS 1. In a medium bowl, combine the olive oil, cumin, sesame seeds,
chili powder, thyme, garlic powder, and salt. Toss with the
2 teaspoons extra-virgin olive oil chickpeas to coat. Discard any skins that come off.
1 teaspoon ground cumin
1 teaspoon sesame seeds 2. Transfer the chickpeas to the Air Fryer rack and cook at 370°F
1 teaspoon chili powder (190°C), shaking the basket every 5 minutes, until crispy, 18 to
½ teaspoon dried thyme 20 minutes.
¼ teaspoon garlic powder
1 can (15 ounces, or 420 g)
chickpeas, drained, rinsed,
and patted dry

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Page: 44
SIDES

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Instant Manual
Pot
Potato Salad YIELD:

4 to 6 servings
with Mustard PREP TIME:

15 minutes
Vinaigrette COOK TIME:

8 minutes
INGREDIENTS 1. Insert the steam rack or steamer basket into the Instant Pot
and add 1½ cups (350 ml) water. Place the potatoes on top of
2 pounds (907 g) small new the basket and lock the lid. Press [Manual] and cook on high
potatoes (about 16) pressure for 8 minutes. Use the “Quick Release” method to
3 tablespoons (45 ml) extra- vent the steam, then open the lid. Transfer the potatoes to a
virgin olive oil colander and run under cold water until cool enough to handle.
2 tablespoons (30 ml) red
wine vinegar 2. In a large bowl, whisk together the oil, vinegar, mustards,
1 tablespoon (11 g) brine, salt, and pepper, then stir in the onion.
whole-grain mustard
2 teaspoons Dijon mustard 3. Cut each potato into quarters, transfer to the bowl with the
2 half-sour pickles, cut into small vinaigrette, and toss to coat. Add the pickles and parsley, and
pieces, plus 1 tablespoon toss to combine.
(15 ml) brine
black pepper
½ medium red onion, thinly sliced
¹/3 cup (20 g) coarsely chopped

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Page: 47
Instant Manual Sauté
Pot
Spaghetti Squash YIELD:

4 servings
with Garlic and PREP TIME:

10 minutes
Sage Brown Butter

COOK TIME:
20 minutes
INGREDIENTS 1. Insert the steam rack into the Instant Pot. Add 1½ cups
(350 ml) water.
1 spaghetti squash (about
3½ pounds, or 1 .6 kg), halved 2. Place the spaghetti squash halves on the steam rack. Lock the
crosswise and seeded lid. Press [Manual] and cook on high pressure for 15 minutes.
2 teaspoons packed light Use the “Quick Release” method to vent the steam, then open
brown sugar the lid. Press [Cancel].
¹/8 teaspoon freshly ground 3. In a small bowl, combine the brown sugar, salt, black pepper,
black pepper and red pepper flakes. Set aside.
¹/8 teaspoon crushed red
pepper flakes 4. Lift out the squash. Using 2 forks, shred the squash into long
¼ cup (½ stick, or 60 g) strands and place on a large plate.
unsalted butter
2 cloves garlic, thinly sliced 5. Pour out the water and dry the pot. Press [Sauté]. Melt the
12 fresh sage leaves butter in the pot. Add the garlic and cook, stirring constantly,
until light golden brown, about 1½ minutes. Add the sage and
the brown sugar mixture and cook, stirring, until the sage is
crisp, about 45 seconds.
6. Lift out the inner pot, spoon the sauce over the squash,
and serve.

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Instant Manual
Pot
Twice-Baked
Potatoes with YIELD:
4 servings
Broccoli and PREP TIME:

15 minutes
Cheddar COOK TIME:

50 minutes
(350 ml) water.
4 russet potatoes (about
12 ounces, or 340 g, each) 2. Pierce the potatoes several times with a fork and place them
1 bag (10 ounces, or 280 g) on the steam rack. Lock the lid. Press [Manual] and cook
frozen broccoli, thawed and on high pressure for 25 minutes. Use the “Natural Release”
coarsely chopped method for 15 minutes, then vent any remaining steam and
2 scallions (white and light green open the lid.
parts), finely chopped
1 cup (115 g) shredded 3. Preheat oven to 450ºF (230ºC, or gas mark 8).
Cheddar cheese, plus more
for sprinkling 4. When cool enough to handle, make a slit in the top of each
1 cup (230 g) sour cream potato and carefully scoop out the potato flesh into a medium
¾ teaspoon kosher salt bowl, keeping the potato skin intact.
black pepper 5. Mash the potatoes. Fold in the broccoli, scallions, Cheddar,
sour cream, salt, and pepper. Spoon the mixture back into the
potato skins and place on a rimmed baking sheet.
6. Sprinkle the tops with a little more cheese. Bake until the
Cheddar melts and the filling is hot throughout, about
10 minutes.
Sides 49

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Instant Manual
Pot
Spice-Rubbed YIELD:
4 servings
Cauliflower PREP TIME:

10 minutes
Steaks COOK TIME:

5 minutes
(350 ml) water.
1 large head cauliflower (about
2 pounds, or 907 g) 2. Remove the leaves from the cauliflower and trim the core so
2 tablespoons (30 ml) extra- the cauliflower sits flat. Place on the steam rack.
virgin olive oil
2 teaspoons paprika 3. In a small bowl, combine the olive oil, paprika, cumin, and salt.
2 teaspoons ground cumin Drizzle over the cauliflower and rub to coat.
¾ teaspoon kosher salt
¼ cup (4 g) chopped fresh 4. Lock the lid. Press [Manual] and cook on high pressure for
cilantro 4 minutes. Use the “Quick Release” method to vent the steam,
1 lemon, quartered then open the lid.
5. Lift the cauliflower onto a cutting board and slice into 1-inch-
thick (2.5 cm) steaks. Divide among plates and sprinkle with
the cilantro. Serve with the lemon quarters.

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Pot
Creamy Rice YIELD:

4 servings
with Poblanos PREP TIME:

15 minutes
and Corn COOK TIME:

20 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Heat the olive oil. Add
the onion, poblano, salt, and pepper, and cook, stirring
2 tablespoons (30 ml) extra- occasionally, for 5 minutes. Add the garlic and cook, stirring,
virgin olive oil for 1 minute. Press [Cancel].
1 medium yellow onion, finely
chopped 2. Stir in the rice and water. Lock the lid. Press [Manual] and cook
1 poblano chile, seeded and cut on high pressure for 3 minutes. Use the “Natural Release”
into ¼-inch (6 mm) pieces method for 10 minutes, then vent the remaining steam and
½ teaspoon kosher salt open the lid.
black pepper 3. Stir in the corn and cook for 1 minute. Press [Cancel]. Fold
2 cloves garlic, finely chopped in the sour cream and lime juice, then fold in the cilantro.
1½ cups (293 g) long-grain Serve immediately.
white rice
1½ cups (350 ml) water
1 cup (163 g) fresh corn kernels
1 cup (230 g) sour cream
¼ cup (60 ml) fresh lime juice
½ cup (8 g) chopped fresh cilantro
Sides 51

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Pot
YIELD:
4 servings
Mexican PREP TIME:

15 minutes
Black Beans COOK TIME:

35 minutes
INGREDIENTS 1. Finely chop the cilantro stems. Turn the Instant Pot on to
[Sauté]. Heat the olive oil and add the onion, salt, and pepper,
¼ bunch fresh cilantro and cook, stirring occasionally, for 5 minutes. Stir in the garlic,
1 tablespoon (15 ml) extra-virgin cumin, oregano, and cilantro stems, and cook for 1 minute.
olive oil
1 large onion, finely chopped 2. Add the beans and water. Press [Cancel]. Lock the lid. Press
½ teaspoon kosher salt [Manual] and cook on high pressure for 25 minutes.
½ teaspoon freshly ground black
pepper 3. Use the “Natural Release” method for 5 minutes, then vent
4 cloves garlic, finely chopped any remaining steam and open the lid. Stir in the vinegar.
1 teaspoon dried oregano 4. Transfer to a serving bowl and sprinkle with the scallions
1½ cups (375 g) dried black and cheese.
beans, rinsed
3 cups (700 ml) water
2 tablespoons (30 ml)
sherry vinegar
Sliced scallions, for serving
Crumbled queso fresco,
for serving

Text Page: 52
Instant Manual
Pot
YIELD:
6 servings
Smashed Root PREP TIME:

15 minutes
Vegetables COOK TIME:

20 minutes
INGREDIENTS 1. Place the thyme and rosemary in the bottom of the Instant Pot.
Insert the steam rack into the pot and add 1½ cups (350 ml)
6 sprigs fresh thyme water. Arrange the garlic, carrots on the rack, then top with the
2 sprigs fresh rosemary parsnips and rutabaga, followed by the potatoes.
6 cloves garlic, peeled
8 ounces (225 g) carrots, 2. Lock the lid. Press [Manual] and cook on high pressure for
peeled and cut into 1-inch 10 minutes. Use the “Natural Release” method for 10 minutes,
(2 .5 cm) pieces then vent any remaining steam and open the lid.
8 ounces (225 g) parsnips,
peeled and cut into 1-inch 3. Transfer the vegetables to a bowl and coarsely mash together
(2 .5 cm) pieces with the olive oil, salt, and pepper.
12 ounces (340 g) rutabaga,
peeled and cut into 1-inch 4. Drizzle with a little more olive oil, sprinkle with more pepper,
(2 .5 cm) pieces and serve.
1 pound (455 g) Yukon gold
potatoes (about 4), peeled
and quartered
¼ cup (60 ml) extra-virgin olive
oil, plus more for drizzling
¼ teaspoon freshly ground black
pepper, plus more for serving
Sides 53

Text Page: 53
Instant Manual
Pot
YIELD:
4 servings
PREP TIME:
15 minutes
Three-Bean Salad COOK TIME:

50 minutes
INGREDIENTS 1. Place the kidney beans, cannellini beans, and bay leaves in the
Instant Pot along with 7 cups (1.6 L) water. Lock the lid. Press
¾ cup (188 g) dried kidney [Manual] and cook on high pressure for 30 minutes.
beans, rinsed
¾ cup (188 g) dried cannellini 2. While the beans are cooking, in a large bowl, whisk
beans, rinsed together the lemon juice, olive oil, rosemary, salt, and
2 bay leaves pepper to make the vinaigrette. Add the celery and onion,
¼ cup (60 ml) fresh lemon juice and toss to combine.
¼ cup (60 ml) extra-virgin olive oil
1 teaspoon chopped fresh 3. Use the “Natural Release” method for 15 minutes, then vent
rosemary any remaining steam and open the lid. Discard the bay leaves.
¾ teaspoon kosher salt Add the green beans and let stand for 5 minutes.
black pepper 4. Drain the beans and run them under cold water to cool. Add
2 ribs celery, finely chopped them to the bowl with the celery and onion. Add the parsley
½ medium red onion, finely and toss everything in the vinaigrette to combine.
chopped
8 ounces (225 g) green beans,
trimmed and cut into ¼-inch
(6 mm) pieces
¼ cup (15 g) finely chopped fresh
flat-leaf parsley

Text Page: 54
Instant Manual
Pot
YIELD:
6 servings
Scallion PREP TIME:

10 minutes
Corn Bread COOK TIME:

40 minutes
(350 ml) water.
6 tablespoons (85 g)
unsalted butter, melted, 2. Butter a 6 x 3-inch (15 x 7.5 cm) round cake pan. In a medium
plus more for the pan bowl, whisk together the flour, cornmeal, sugar, baking
and for serving powder, baking soda, and salt.
1 cup (125 g) all-purpose flour
½ cup (70 g) finely ground 3. In a large bowl, beat the egg, then whisk in the buttermilk and
cornmeal melted butter. Add the flour mixture to the egg mixture and
¼ cup (50 g) sugar mix until fully incorporated, then fold in the scallion.
½ teaspoon baking powder
¼ teaspoon baking soda 4. Scrape the batter into the prepared pan and cover with
½ teaspoon kosher salt aluminum foil. Place the pan on the steam rack.
1 large egg
¾ cup (180 ml) buttermilk 5. Lock the lid. Press [Manual] and cook on high pressure for
1 scallion (white and light green 35 minutes. Use the “Quick Release” method to vent the
parts), finely chopped steam, then open the lid. Transfer the pan to a wire cooling
rack and let cool for 5 minutes. Serve warm with butter.
Sides 55

Text Page: 55
Page: 56
Air Air Fry
Fryer
YIELD:
2 servings
Asian Roasted PREP TIME:

4 minutes
Broccoli COOK TIME:

12 minutes
INGREDIENTS 1. In a large bowl, combine the soy sauce, chili garlic sauce, olive
oil, brown sugar, rice vinegar, and sesame oil. Toss the broccoli
1 teaspoon soy sauce in the mixture so that it is fully coated.
1 teaspoon of chili garlic sauce
1 teaspoon extra-virgin olive oil 2. Transfer the broccoli to the Air Fryer rack and cook at 370°F
1 teaspoon brown sugar (190°C) until golden brown and firm-tender, 10 to 12 minutes.
1 teaspoon rice vinegar
½ teaspoon sesame oil 3. Transfer to a serving bowl, squeeze over the lemon, and
8 ounces (227 g) broccoli florets sprinkle with the peanuts to serve.
Squeeze of fresh lemon juice
2 tablespoons (18 g) chopped
roasted peanuts
Sides 57

Text Page: 57
Air Air Fry
Fryer
Brussel Sprouts YIELD:

4 servings
with Hazelnuts PREP TIME:

10 minutes
and Parmesan COOK TIME:

17 minutes
INGREDIENTS 1. In a large bowl, toss the Brussels sprouts with the olive oil, salt,
and pepper.
1 pound (454 g) Brussels sprouts,
trimmed and quartered 2. Transfer to the Air Fryer rack and cook at 380°F (195°C) until
1 tablespoon (15 ml) extra-virgin tender and starting to turn golden, about 15 minutes.
olive oil
¼ teaspoon kosher salt 3. Sprinkle over the hazelnuts, Parmesan, and lemon zest
¼ teaspoon freshly ground and cook for 2 minutes longer. Transfer to a serving bowl and
black pepper squeeze over the lemon juice to serve.
¼ cup (35 g) chopped hazelnuts
2 tablespoons (10 g) grated
Parmesan
1 teaspoon finely grated
lemon zest
1 tablespoon (15 ml) fresh
lemon juice

Text Page: 58
Air Air Fry
Fryer
YIELD:
4 servings
PREP TIME:
10 minutes
Garlic Bread COOK TIME:

5 minutes
INGREDIENTS 1. In a small bowl, use a fork to mash together the butter, chives,
garlic, salt, and pepper.
3 tablespoons (42 g) unsalted
butter, at room temperature 2. Slice the bread most, but not all the way through, in ¾-inch
1 tablespoon (3 g) finely (2 cm)-thick increments. Generously spread the butter mixture
chopped chives (about 5) in between the slices.
1 large clove garlic, very
finely chopped 3. Lightly wrap the roll in aluminum foil and transfer to the Air
¼ teaspoon kosher salt Fryer rack. Cook at 390°F (200°C) until the bread is warm and
¹∕8 teaspoon freshly ground crispy, 4 to 5 minutes.
black pepper
One 6- to 8-inch (15 to 20 cm)
hoagie or submarine roll
Sides 59

Text Page: 59
Air Air Fry
Fryer
YIELD:
2 servings
Coconut Oil PREP TIME:

5 minutes
Roasted Potatoes COOK TIME:

15 minutes
INGREDIENTS 1. In a large bowl, toss the potatoes with the coconut oil and
season with the salt and pepper.
2 medium russet potatoes,
peeled and cut into 1½-inch 2. Transfer to the Air Fryer rack and shake into an even layer.
(3 .8 cm) pieces Cook at 400°F (205°C) until tender and golden brown,
2 teaspoons coconut oil, melted removing the fryer basket to toss potatoes half way through
½ teaspoon kosher salt Air Frying. Cook for about 15 minutes, or until desired level
¼ teaspoon freshly ground of crispiness.
black pepper

Text Page: 60
Air Air Fry
Fryer
YIELD:
4 servings
PREP TIME:
10 minutes
Veggie Chips COOK TIME:

33 minutes
INGREDIENTS 1. In a large bowl, toss the beets with 2 teaspoons (10 ml) of
the olive oil and season with a pinch each of salt and pepper.
1 medium small beet (about Transfer to the Air Fryer rack and cook at 330°F (165°C) until
4 ounces, or 112 g), peeled tender and starting to turn color, about 15 minutes, shaking
and very thinly sliced the pan every few minutes. Transfer to a wire rack to cool.
6 teaspoons (30 ml) extra-virgin
olive oil, divided 2. Repeat with the sweet potato and 2 teaspoons (10 ml) oil,
Kosher salt and freshly ground cooking until the potatoes are just starting to color, 8 to
black pepper 10 minutes. Transfer to a wire rack to cool.
1 small sweet potato (about
4 ounces, or 112), peeled and 3. Repeat with the carrots and remaining 2 teaspoons (10 ml)
very thinly sliced oil, cooking until the carrots are just starting to color, about
1 carrot (about 4 ounces, or 8 minutes. Transfer to a wire rack to cool. The vegetables will
112 g), peeled into long continue to crisp as they cool.
ribbons
Sides 61

Text Page: 61
Page: 62
BEEF
AND LAMB
MAINS

Text Page: 63
Pot
Apple Cider YIELD:

6 servings
and Thyme– PREP TIME:

15 minutes
Braised Brisket COOK TIME:

1 hour 10 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Heat the olive oil. Season
the brisket with the salt and pepper. Add to the pot and cook
1 tablespoon (15 ml) until browned, about 5 minutes per side. Transfer to a plate.
extra-virgin olive oil
2½ pounds (1 .1 kg) beef brisket 2. Add the garlic to the pot and cook, stirring, for 30 seconds. Add
1½ teaspoons kosher salt the tomato paste, apple cider, vinegar, honey, and thyme, and
½ teaspoon freshly ground cook for 1 minute, stirring and scraping up any brown bits from
black pepper the bottom of the pot. Press [Cancel].
6 cloves garlic, smashed
2 tablespoons (32 g) tomato 3. Add the brisket to the pot. Lock the lid. Press [Manual]
paste and cook on high pressure for 55 minutes. Use the “Quick
1 cup (235 ml) apple cider Release” method to vent the steam, then open the lid.
2 tablespoons (30 ml) apple
cider vinegar 4. Transfer the brisket to a cutting board and let rest for a few
1 tablespoon (20 g) honey minutes. Press [Cancel], then press [Sauté]. Discard the thyme
8 sprigs fresh thyme sprigs. Let the sauce thicken to the desired consistency.
fresh flat-leaf parsley 5. Thinly slice the brisket against the grain and transfer to a
3 tablespoons (12 g) chopped platter. Spoon the sauce over the top and sprinkle with the
fresh dill parsley and dill.

Text Page: 64
Pot
YIELD:
4 servings
Braised Lamb PREP TIME:

15 minutes
Souvlaki COOK TIME:

45 minutes
INGREDIENTS 1. Using a vegetable peeler, remove 3 strips of zest from the

lemon and thinly slice crosswise. Set aside.
1 lemon
1 tablespoon (2 g) finely 2. In a small bowl, combine the rosemary, paprika, cumin,
chopped fresh rosemary coriander, ½ teaspoon of the salt, and ½ teaspoon of the
2 teaspoons paprika pepper. Rub the mixture all over the lamb to coat.
2 teaspoons ground cumin
½ teaspoon ground coriander 3. Turn the Instant Pot on to [Sauté]. Heat 1 tablespoon (15 ml) of
¾ teaspoon kosher salt, divided the olive oil. Add the lamb and cook until browned on all sides,
¾ teaspoon freshly ground black about 5 minutes total. Add the garlic and cook, stirring, for
pepper, divided 1 minute. Add the chicken broth, tomato paste, and lemon zest,
1½ pounds (680 g) boneless leg and cook, stirring, for 1 minute. Press [Cancel]. Lock the lid.
of lamb, trimmed and cut into
3-inch (7 .5 cm) pieces 4. Press [Manual] and cook on high pressure for 40 minutes.
2 tablespoons (30 ml) extra- Use the “Quick Release” method to vent the steam, then
virgin olive oil, divided open the lid. Using 2 forks, shred the lamb and toss it in the
2 cloves garlic, finely chopped cooking liquid.
1 cup (235 ml) less-sodium
chicken broth 5. Twenty minutes before the lamb is finished, place the onion
2 tablespoons (32 g) tomato in a medium bowl. Squeeze the juice of half the lemon on
paste top and toss to combine. Let sit for 5 minutes. Add the
¼ small red onion, thinly sliced tomatoes, olives, and the remaining 1 tablespoon (15 ml)
2 plum tomatoes, cut into olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper, and toss
wedges to combine.
¼ cup (25 g) pitted Kalamata
olives, halved 6. Spread each flatbread with some yogurt, then top with the
4 flatbreads, warmed lamb and the tomato salad. Sprinkle the crumbled feta cheese
Plain yogurt, for serving (see on top before serving.
page 16 for instructions on
how to make yogurt)
¼ cup (37 g) crumbled feta
cheese
Beef and Lamb Mains 65

Text Page: 65
Pot
YIELD:
6 servings
PREP TIME:
15 minutes
Chili Dogs COOK TIME:

15 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Heat the olive oil, add all
but 2 tablespoons (20 g) of the onion, and cook, stirring
1 tablespoon (15 ml) extra-virgin occasionally, for 5 minutes. Add the beef and cook, breaking
olive oil it up into small pieces until no longer pink, about 4 minutes.
1 medium red onion, finely Stir in the chili powder, cumin, and cinnamon, and cook for
chopped, divided 1 minute.
8 ounces (225 g) lean
ground beef 2. Add the tomatoes, mustard, brown sugar, and Worcestershire,
1 tablespoon (7 .5 g) chili powder and stir to combine. Press [Cancel]. Nestle the hot dogs in the
2 teaspoons ground cumin chili. Lock the lid. Press [Manual] and cook on high pressure for
¹/8 teaspoon ground cinnamon 2 minutes. Use the “Quick Release” method to vent the steam,
1 can (14½ ounces, or 410 g) then open the lid.
crushed tomatoes
2 tablespoons (22 g) yellow 3. Meanwhile, in a small bowl, combine the pickle, brine, parsley,
mustard and the reserved onion.
1 tablespoon (15 g) light
brown sugar 4. Nestle the hot dogs in buns and top with the chili and
1 teaspoon Worcestershire sauce Cheddar. Serve with the pickle-onion relish.
6 hot dogs
1 half-sour pickle, chopped, plus
2 tablespoons (30 ml) brine
6 hot dog buns
Shredded Cheddar cheese,
for serving

Text Page: 66
Pot
Chili-Garlic Beef YIELD:

4 servings
with Quick-Pickled PREP TIME:

20 minutes
Cucumbers COOK TIME:

45 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Heat the canola oil. Season
the beef with the five-spice powder. Working in batches,
2 tablespoons (30 ml) canola oil cook the beef until browned on all sides, about 5 minutes.
2 pounds (907 g) chuck steak, Transfer to a plate.
trimmed and cut into 1½-inch
(4 cm) pieces 2. Meanwhile, in a small bowl, combine the soy sauce, water,
1½ teaspoons five-spice powder ¼ cup (60 g) of the brown sugar, 1 tablespoon (8 g) of the
½ cup (120 ml) less-sodium ginger, and 2 teaspoons of the chili-garlic sauce. Stir until the
soy sauce sugar dissolves.
¾ cup (180 ml) water
¼ cup (60 g) plus 1 tablespoon 3. Add the garlic to the pot and cook, stirring, for 1 minute. Add
(15 g) packed light brown the soy sauce mixture and cook, scraping up any bits on the
sugar, divided bottom of the pot. Press [Cancel]. Return the beef to the pot
1 tablespoon (8 g) plus and lock the lid. Press [Manual] and cook on high pressure
1 teaspoon finely grated for 30 minutes. Use the “Quick Release” method to vent the
fresh ginger, divided steam, then open the lid.
2½ teaspoons chili-garlic
sauce, divided 4. While the beef is cooking, make the cucumbers. In a
2 large cloves garlic, finely medium bowl, whisk together the vinegar with the remaining
chopped 1 tablespoon (15 g) brown sugar, 1 teaspoon ginger,
¼ cup (60 ml) rice vinegar and ½ teaspoon chili-garlic sauce. Add the cucumber and
1 seedless cucumber, thinly onion, and toss to combine.
sliced
¼ small sweet onion, thinly sliced 5. In a small bowl, combine the cornstarch with the water. Add
1 tablespoon (8 g) cornstarch to the pot, then turn the pot on to [Sauté] and simmer until
1 tablespoon (15 ml) water slightly thickened, about 3 minutes. Serve the beef and
White rice, for serving sauce over the rice and top with the pickled cucumbers and
1 tablespoon (8 g) toasted sesame seeds.
sesame seeds, for serving

Text Page: 67
or
Slow
Instant Sauté Sauté Manual
Cook
Pot
YIELD:
4 servings
PREP TIME:
25 minutes
COOK TIME:
8 hours 15 minutes
Beef Ragù (slow cook)

55 minutes (pressure cook)
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Heat 1 tablespoon (15 ml)
of the olive oil. Season the beef with the salt and pepper.
2 tablespoons (30 ml) extra- Add half the beef to the pot and cook until browned, about
virgin olive oil, divided, plus 5 minutes total. Transfer to a plate. Repeat with the remaining
more if necessary beef, adding more olive oil to the pot, if necessary.
1½ pounds (680 g) chuck steak,
trimmed and cut into 2-inch 2. Add the remaining 1 tablespoon (15 ml) olive oil and the
(5 cm) pieces onion, and cook, stirring occasionally, for 3 minutes. Add the
¾ teaspoon kosher salt garlic and cook, stirring, for 1 minute. Stir in the tomato paste
½ teaspoon freshly ground and cook for 1 minute.
black pepper
1 large yellow onion, chopped 3. Add the carrots, celery, and wine, and cook, scraping up
4 cloves garlic, finely chopped any brown bits, for 1 minute. Add the tomatoes followed by
2 tablespoons (32 g) tomato the anchovies, rosemary, and sage. Return the meat to the pot.
paste Press [Cancel]. Lock the lid.
2 medium carrots, cut into
¼-inch (6 mm) pieces 4. In this step, you have the option to slow-cook or pressure-cook
1 rib celery, cut into ¼-inch (don’t do both!). To slow-cook: Press [Slow Cook], leave the
(6 mm) pieces vent open, and cook on “More” for 8 hours. To pressure-cook:
1 cup (235 ml) dry red wine, such Press [Manual] and cook on high pressure for 40 minutes.
as Cabernet Sauvignon Use the “Quick Release” method to vent the steam, then open
1 can (28 ounces, or 795 g) the lid.
whole peeled tomatoes,
drained and crushed with 5. Twenty minutes before serving, cook the pasta according to
your hands the package directions.
2 anchovy fillets, chopped
2 sprigs fresh rosemary 6. Open the lid and discard the rosemary and sage. Press
2 sprigs fresh sage [Cancel], then press [Sauté] and simmer until the sauce is
12 ounces (340 g) pappardelle slightly thickened, about 5 minutes.
or other wide pasta
Grated Parmesan cheese, 7. Using 2 forks, break the meat into slightly smaller pieces. Toss
for serving the ragù with the pasta and serve sprinkled with Parmesan.

Text Page: 68
Page: 69
Pot
YIELD:
4 servings
Mediterranean PREP TIME:

15 minutes
Stuffed Tomatoes COOK TIME:

20 minutes
INGREDIENTS 1. Finely grate the zest of the lemon. Turn the Instant Pot on to
[Sauté]. Heat the olive oil. Add the onion and cook, stirring
1 lemon often, until tender and beginning to turn golden brown, 8 to
2 tablespoons (30 ml) extra- 10 minutes. Stir in the garlic and thyme, and cook for 1 minute.
virgin olive oil
1 small yellow onion, 2. Add the beef, ½ teaspoon of the salt, and ¼ teaspoon of the
finely chopped pepper, and cook, breaking up the meat with a spoon, until
2 cloves garlic, finely chopped browned, 6 to 8 minutes. Add the wine and simmer for
1 tablespoon (2 g) fresh 2 minutes. Press [Cancel]. Transfer the beef to a bowl and
thyme leaves squeeze the juice of the lemon over the top. Add the lemon
12 ounces (340 g) lean zest, parsley, and feta, and gently toss to combine.
ground beef
¾ teaspoon kosher salt, divided 3. Wipe out the pot, then insert the steam rack and add ½ cup
½ teaspoon freshly ground black (120 ml) water.
pepper, divided
½ cup (120 ml) dry white wine, 4. Using a sharp knife and working on an angle, remove the
such as Pinot Grigio tomato stem from each tomato, leaving a 2-inch-wide (5 cm)
2 tablespoons (8 g) chopped opening in the tomatoes. With a spoon, scoop out most of
fresh flat-leaf parsley the seeds and pulp (without breaking the skin). Season the
2 ounces (55 g) feta cheese, inside of the tomatoes with the remaining ¼ teaspoon salt
crumbled and ¼ teaspoon pepper. Divide the meat mixture among the
4 large beefsteak tomatoes tomatoes (about a heaping ½ cup, or 113 g, each).
Mixed green salad, for serving
5. Place the tomatoes on the rack. Lock the lid. Press [Manual]
and cook on high pressure for 1 minute. Use the “Quick
Release” method to vent the steam, then open the lid. Serve
the stuffed tomatoes with a mixed green salad.

Text Page: 70
Pot
YIELD:
4 servings
Balsamic Beef PREP TIME:

20 minutes
Short Ribs COOK TIME:

1 hour
the short ribs with the salt and pepper. Add half of the ribs
1 tablespoon (15 ml) extra-virgin to the pot and cook until browned, about 3 minutes per side.
olive oil Transfer to a plate. Repeat with the remaining short ribs.
8 bone-in beef short ribs (about
3½ pounds, or 1 .6 kg) 2. Add the garlic to the pot and cook, stirring, for 30 seconds.
1½ teaspoons kosher salt Add the tomatoes, vinegar, water, thyme, and bay leaves.
½ teaspoon freshly ground
black pepper 3. Nestle the short ribs and onion into the sauce and place the
6 cloves garlic, smashed potatoes on top. Press [Cancel]. Lock the lid. Press [Manual]
1 can (14½ ounces, or 410 g) and cook on high pressure for 45 minutes. Use the “Quick
crushed tomatoes Release” method to vent the steam, then open the lid.
½ cup (120 ml) balsamic vinegar
½ cup (120 ml) water 4. Divide the potatoes among plates and smash them with the
8 sprigs fresh thyme back of a fork. Place the short ribs and onions on top of the
2 bay leaves potatoes. Discard the bay leaves and thyme sprigs. Spoon
1 medium yellow onion, some of the sauce over the short ribs and sprinkle with the
quartered parsley and lemon zest.
1¼ pounds (570 g) whole baby
potatoes (about 16)
lemon zest

Text Page: 71
Air Air Fry
Fryer
YIELD:
Marinated Beef, 8 kebabs

PREP TIME:
Pepper, and 20 minutes, plus 2 hours

to marinate
Onion Kebabs COOK TIME:

8 minutes
INGREDIENTS 1. To make the marinade: In a large zip-top bag, place the olive
oil, soy sauce, lemon juice, red wine vinegar, mustard, honey,
MARIN AD E garlic and black pepper. Massage the ingredients together
1 tablespoon (15 ml) extra-virgin to combine.
olive oil
2 tablespoons (30 ml) low- 2. To make the kebabs: Add the cubed sirloin to the marinade
sodium soy sauce and massage the outside of the bag to coat in the mixture.
2 teaspoons fresh lemon juice Refrigerate for at least 2 hours or up to 24 hours. Once ready
2 teaspoons red wine vinegar to cook, thread the steak, alternating with the onion and
1 teaspoon Dijon mustard pepper, onto eight 6-inch (15 cm) bamboo skewers.
1 teaspoon honey
1 clove garlic, very finely 3. Transfer to the Air Fryer rack and cook at 380°F (195°C)
chopped until lightly charred and cooked to your desired doneness,
½ teaspoon freshly ground 6 to 8 minutes.
black pepper
KEBABS
1 pound (454 g) top sirloin, cut
into 1-inch (2 .5 cm) cubes
1 red onion, cut into 1-inch
(2 .5 cm) chunks
1 green bell pepper, cored,
seeded, and cut into 1-inch
(2 .5 cm) chunks

Text Page: 72
Air Air Fry
Fryer
YIELD:
2 servings
PREP TIME:
15 minutes
Stuffed Peppers COOK TIME:

35 minutes
INGREDIENTS 1. Cut the tops off of the peppers, discard the seeds, and chop
the core.
2 red, yellow, or orange bell
peppers 2. Heat the oil in a large skillet over medium heat. Add the onion,
1 tablespoon (15 ml) extra-virgin zucchini, mushrooms, and chopped pepper cores and cook,
olive oil stirring occasionally, until softened and starting to turn golden,
1 small onion, finely chopped about 10 minutes.
3 ounces (84 g) (1 small) zucchini
or summer squash, cut into 3. Add the garlic and cook, stirring, for 1 minute. Add the
¼-inch (6 mm) pieces oregano and tomato paste and cook, stirring, for 1 minute.
2 ounces (56 g) (about 4) button Add the beef, salt, and pepper, and cook, breaking up the
mushrooms, chopped beef with the back of a spoon, until brown, 2 to 3 minutes.
2 cloves garlic, chopped Add the marinara sauce, rice, and half of the cheese, stirring to
½ teaspoon dried oregano coat. Remove from the heat.
1 tablespoon (15 g) tomato paste
6 ounces (168 g) 90% lean 4. Fill the peppers with the mixture (about 1 cup, or 240 g, per
ground beef pepper) and transfer to the Air Fryer rack. Cook at 360°F
½ teaspoon kosher salt (185°C) for 15 minutes. Top with the remaining cheese and
¼ teaspoon freshly ground black cook until the cheese has melted, about 2 minutes more.
pepper
1 cup (240 ml) marinara sauce
½ cup (80 g) cooked rice
2 ounces (56 g) extra-sharp
Cheddar cheese, grated,
divided

Text Page: 73
Air Air Fry
Fryer
YIELD:
4 servings
PREP TIME:
20 minutes
Beef Taquitos COOK TIME:

10 minutes
INGREDIENTS 1. Heat the oil in a large nonstick skillet over medium-high heat.
Add the beef and cook, stirring and breaking up the meat with
2 teaspoons extra-virgin olive oil, the back of a spoon, until brown throughout and starting to
plus more for brushing turn dark brown at the edges, 3 to 4 minutes.
8 ounces (227 g) 90% lean
ground beef 2. Add the garlic, cumin, coriander, oregano, chili powder, and
1 clove garlic, finely chopped salt and cook, stirring, for 1 minute. Add the tomato paste and
½ teaspoon ground cumin stir to combine. Add the water, stirring to coat and slightly
½ teaspoon ground coriander loosen the mixture. Remove the pan from the heat and add
½ teaspoon dried oregano cream cheese to melt.
1 teaspoon chili powder
¼ teaspoon kosher salt 3. Wrap tortillas in a damp paper towel and microwave for
1 tablespoon (15 g) tomato paste 3 seconds to soften. Divide the mixture among the tortillas,
¼ cup (60 ml) water placing it in the center in a rectangular shape. Roll up the
2 ounces (56 g) cream cheese tortillas and place them seam-side down on the Air Fryer rack.
Four 6-inch (15 cm) thin corn or Brush the outsides with oil.
flour tortillas
Sour cream, shredded cheese, 4. Cook at 380°F (195°C) until crisp and golden brown, 4 to
sliced avocado, and salsa, 5 minutes. Serve with sour cream, shredded cheese, avocado,
for serving and salsa.

Text Page: 74
Air Air Fry
Fryer
YIELD:
10 to 12 balls
PREP TIME:
Feta-Stuffed 10 minutes, plus

40 minutes to chill
Kibbeh COOK TIME:

20 minutes
INGREDIENTS 1. To make the dough: Place the bulgur wheat in a medium bowl
and cover with cold water and the salt. Let sit for 20 minutes.
DOUGH Drain through a fine-mesh sieve, then squeeze dry using a
½ cup (60 g) bulgur wheat kitchen towel or cheesecloth.
1 small onion, roughly chopped 2. Transfer to a food processor along with the onion and pulse
8 ounces (227 g) finely ground until finely chopped. Transfer to a bowl and add the meat,
lean lamb or beef cinnamon, allspice, and chili powder; use your hands to mix
¼ teaspoon ground cinnamon into a paste. Refrigerate for 20 minutes.
¼ teaspoon ground allspice
¼ teaspoon ground chili powder 3. To make the filling: Heat the oil in a large skillet over medium
heat and cook the onion, stirring occasionally, until tender and
FILLIN G starting to turn golden, 8 to 10 minutes. Transfer to a bowl and
1 tablespoon (15 ml) extra-virgin add the pine nuts, feta cheese, and parsley.
olive oil
1 small onion, finely chopped 4. Shape the kibbeh. Form the paste into golf ball–size balls; you
3 tablespoons (24 g) toasted should get 10 to 12. Holding one ball in your hand, make an
pine nuts indentation with your thumb and work it into a thin, hollow
¼ cup (38 g) crumbled feta shell. Add 1½ teaspoons of the filling into the indent, and then
cheese pinch the filling inside and shape the ball into a football shape.
¼ cup (16 g) finely chopped fresh Transfer to a baking sheet and repeat with the remaining
flat-leaf parsley dough and filling.
Labne, hummus, and pita bread, 5. Transfer half of the kibbeh to the Air Fryer rack and cook at
for serving 360°F (185°C) until golden brown and cooked through, 8 to
10 minutes. Repeat with the remaining kibbeh. Serve with
labne, hummus, and pita bread.

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POULTRY
MAINS

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Pot
YIELD:
6 servings
Enchiladas PREP TIME:

30 minutes
Rancheras COOK TIME:

35 minutes
INGREDIENTS 1 Turn the Instant Pot on to [Sauté]. Heat 1 tablespoon (15 ml)
of the canola oil. Add the onion and garlic, and cook, stirring
1 tablespoon (15 ml) plus ¹/3 cup often, for 2 minutes. Add the tomatoes, serrano chile, ancho
(80 ml) canola oil, divided chiles, salt, and water, and stir to combine. Place the chicken
½ medium white onion, chopped breasts on top of the tomato mixture. Press [Cancel].
2 cloves garlic, smashed
2 pounds (907 g) beefsteak 2. Lock the lid. Press [Manual] and cook on high pressure for
tomatoes, quartered and cored 15 minutes. Use the “Quick Release” method to vent the
1 serrano chile, seeded steam, then open the lid. Transfer the chicken to a bowl and,
2 ancho chiles, seeded when cool enough to handle, shred the meat, discarding the
1¼ teaspoons kosher salt skin and bones.
¼ cup (60 ml) water
4 bone-in chicken breasts (about 3. Meanwhile, fry the tortillas: Heat the remaining ¹/3 cup (80 ml)
3 pounds, or 1 .4 kg) canola oil in a small skillet over medium heat. Working with
12 corn tortillas 1 tortilla at a time, cook for 15 seconds per side, then transfer
to a paper towel–lined plate.
FOR S ERV I N G
Crumbled queso fresco 4. Using a handheld immersion blender (or a regular blender),
Sliced avocado purée the tomato mixture. Press [Sauté] and simmer the sauce
Sliced red onion until it thickens to the desired consistency (or until it reduces to
Fresh sprigs cilantro about 3½ cups, or 825 ml). Spoon ½ cup (120 ml) of the sauce
into the chicken in the bowl and toss to combine.
5. Preheat oven to 375°F (190°C, or gas mark 5).
6. Spread a thin layer of sauce over the bottom of a 13 x 9-inch

(33 x 23 cm) baking dish. Dividing evenly, roll the chicken
up in the tortillas and place seam side down in the baking
dish. Smother with the remaining sauce. Bake until the sauce
bubbles, 10 to 15 minutes.
7. Serve the enchiladas topped with cheese, avocado, onion,

and cilantro.

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Pot
YIELD:
4 servings
Lemon Chicken PREP TIME:

15 minutes
with Green Olives COOK TIME:

30 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Heat the olive oil. Pat the
chicken dry with paper towels and season with the salt and
1 tablespoon (15 ml) extra-virgin pepper. Add half of the chicken, skin side down, and cook until
olive oil the skin is golden brown and crisp, about 10 minutes. Flip the
8 bone-in, skin-on chicken thighs chicken and cook for 1 minute more. Transfer to a plate and
(about 3 pounds, or 1.4 kg) repeat with the remaining chicken.
½ teaspoon freshly ground black 2. Add the garlic to the pot and cook, stirring, for 30 seconds. Add
pepper the onion, lemon, olives, and thyme, and cook, scraping up the
4 cloves garlic, thinly sliced brown bits from the bottom of the pot, for 2 minutes. Lay the
1 medium yellow onion, chicken on top. Press [Cancel].
thinly sliced
1 lemon, sliced into thin rounds 3. Lock the lid. Press [Manual] and cook on high pressure for
1 cup (100 g) pitted green olives 10 minutes. Use the “Quick Release” method to vent the
6 sprigs fresh thyme steam, then open the lid.
fresh flat-leaf parsley 4. Serve the chicken with the onions, lemons, and olives, and
sprinkle with the parsley.

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Instant Manual
Pot
YIELD:
4 servings
Colombian PREP TIME:

10 minutes
Chicken Soup COOK TIME:

20 minutes
INGREDIENTS 1. To the Instant Pot, add the onion, carrots, celery, chicken,
water, and salt. Lock the lid. Press [Manual] and cook on high
1 medium yellow onion, pressure for 15 minutes. Use the “Quick Release” method to
cut in half vent the steam, then open the lid. Transfer the chicken to a
2 medium carrots, cut in large bowl. When cool enough to handle, shred into pieces,
half crosswise discarding the skin and bones.
2 ribs celery, cut in half crosswise
3 bone-in chicken breasts (about 2. Discard the onion, carrots, and celery. Add the potatoes
2 pounds, or 907 g) and corn to the broth. Lock the lid. Press [Manual] and cook
5 cups (1.2 L) water on high pressure for 2 minutes. Use the “Quick Release”
1½ teaspoons kosher salt method to vent the steam, then open the lid. Stir in the
1½ pounds (680 g) Yukon gold chicken and pepper.
potatoes, cut into ½-inch
(13 mm) pieces 3. Divide the soup among bowls. Peel, pit, and slice the avocado.
1 ear corn, cut into 4 pieces Top the soup with the avocado, sour cream, capers, oregano,
¼ teaspoon freshly ground and cilantro. Serve with the lime quarters for squeezing.
black pepper
1 avocado
¼ cup (60 g) sour cream
1 tablespoon (9 g) capers, rinsed
1 teaspoon dried oregano
8 sprigs fresh cilantro
1 lime, quartered
Poultry Mains 81

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Pot
YIELD:
4 servings
Hunter-Style PREP TIME:

25 minutes
Chicken COOK TIME:

25 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Heat 1 tablespoon (15 ml)
of the olive oil. Add the mushrooms and cook, stirring
3 tablespoons (45 ml) occasionally, until beginning to brown, about 4 minutes.
extra-virgin olive oil, divided, Transfer to a plate.
plus more if necessary
10 ounces (280 g) cremini 2. Heat 1 tablespoon (15 ml) of the olive oil. Pat the chicken dry
mushrooms, trimmed with paper towels and season with the salt and pepper. Add
and quartered half the chicken, skin side down, and cook until the skin is
4 bone-in chicken breasts, golden brown and crisp, 4 to 6 minutes. Flip and cook for
halved crosswise (about 1 minute more. Transfer to a plate. Repeat with the remaining
3 pounds, or 1 .4 kg) chicken, adding more olive oil to the pot, if necessary.
½ teaspoon freshly ground 3. Add the remaining 1 tablespoon (15 ml) olive oil and the
black pepper onion, and cook, stirring occasionally, for 3 minutes. Add the
1 medium yellow onion, chopped garlic and cook, stirring, for 1 minute.
4 cloves garlic, finely chopped
1 large carrot, peeled and sliced 4. Add the carrot and wine, and cook, stirring and scraping up
¼ inch (6 mm) thick any brown bits on the bottom of the pot, for 1 minute. Add the
½ cup (120 ml) dry red wine, such thyme and tomatoes, crushing them with your hands as you
as Cabernet Sauvignon add them to the pot. Add the mushrooms and mix to combine.
8 sprigs fresh thyme Press [Cancel].
whole peeled tomatoes, 5. Arrange the chicken on top of the tomato mixture. Lock the
drained lid. Press [Manual] and cook on high pressure for 10 minutes.
Chopped fresh flat-leaf parsley, Use the “Quick Release” method to vent the steam, then
for serving open the lid.
Crusty bread, for serving
6. Serve the chicken and vegetables sprinkled with parsley and
crusty bread alongside.

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Pot
YIELD:
4 servings
Chicken PREP TIME:

15 minutes
Marbella COOK TIME:

25 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Pat the chicken dry with
paper towels and season with the oregano, salt, and pepper.
8 bone-in, skin-on chicken thighs
(about 3 pounds, or 1 .4 kg) 2. Heat the olive oil. Add half of the chicken, skin side down,
1 teaspoon dried oregano and cook until the skin is golden brown and crisp, 8 to 10
¾ teaspoon kosher salt minutes. Flip and cook for 1 minute more. Transfer to a plate
½ teaspoon freshly ground and repeat with the remaining chicken (adding more olive oil
black pepper to the pot if necessary).
1 tablespoon (15 ml) extra-virgin
olive oil, plus more if necessary 3. Meanwhile, in a small bowl, whisk together the vinegar,
3 tablespoons (45 ml) red brown sugar, and caper brine.
wine vinegar
2 tablespoons (30 g) packed 4. Add the garlic to the pot and cook, stirring, for 30 seconds. Add
light brown sugar the wine and cook, stirring and scraping up any brown bits,
1 tablespoon (9 g) capers, plus for 1 minute. Add the vinegar mixture along with the prunes,
1 tablespoon (15 ml) brine olives, and capers. Press [Cancel].
4 cloves garlic, thinly sliced
½ cup (120 ml) dry white wine, 5. Nestle the chicken in the olive mixture. Lock the lid. Press
such as Pinot Grigio [Manual] and cook on high pressure for 10 minutes. Use the
¾ cup (131 g) pitted prunes, “Quick Release” method to vent the steam, then open the lid.
halved
½ cup (50 g) pitted green olives 6. Serve the chicken with the olives, prunes, and a bit of the
Chopped fresh flat-leaf parsley, juices, and sprinkle with parsley.
for serving
Poultry Mains 83

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Page: 84
Pot
Cranberry and YIELD:

4 to 6 servings
Herb–Stuffed PREP TIME:

25 minutes
Turkey Breast COOK TIME:

45 minutes
INGREDIENTS 1. In a small bowl, combine the bread crumbs, parsley, sage,

rosemary, garlic, cranberries, ¼ teaspoon of the salt,
¼ cup (30 g) dried bread crumbs ¹/8 teaspoon of the pepper, and 3 tablespoons (45 ml) of the
¼ cup (15 g) chopped fresh olive oil. Stir well to combine.
flat-leaf parsley
2 tablespoons (5 g) chopped 2. Butterfly the turkey breast: Place the breast on a cutting board,
fresh sage skin side down. Using a chef’s knife, hold the blade parallel to
2 teaspoons chopped fresh the board and slice into the breast, starting at the thickest part.
rosemary Cut along the length of the breast but not all the way through.
2 cloves garlic, finely chopped Open it up like a book.
½ cup (60 g) dried cranberries,
finely chopped 3. Season the inside with ¼ teaspoon of the salt and ¹/8 teaspoon
1½ teaspoons kosher salt, of the pepper. Spoon the stuffing onto the center of the
divided breast, spreading evenly from top to bottom. Starting with
¾ teaspoon freshly ground black one long side, roll the breast into a log so the stuffing is tightly
pepper, divided enclosed. Use 5 lengths of butcher’s twine to tie up the breast
¼ cup (60 ml) extra-virgin olive at 2-inch (5 cm) intervals along the length of the breast. Season
oil, divided the outside with the paprika and the remaining 1 teaspoon salt
1 boneless turkey breast and ½ teaspoon pepper.
(3 pounds, or 1 .4 kg)
1 teaspoon paprika 4. Turn the Instant Pot on to [Sauté]. Heat the remaining
¼ cup (60 ml) dry white wine, 1 tablespoon (15 ml) olive oil. Add the turkey and cook until
such as Pinot Grigio all sides are golden brown, 10 to 12 minutes. Add the wine.
Press [Cancel].
5. Lock the lid. Press [Manual] and cook on high pressure for
30 minutes. Use the “Quick Release” method to vent the
steam, then open the lid. Transfer the turkey to a cutting board
and let rest for 5 minutes before slicing.
Poultry Mains 85

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Air Air Fry
Fryer
Creamy YIELD:
4 servings
Chicken and PREP TIME:

30 minutes
Mushroom Pies COOK TIME:

20 minutes
INGREDIENTS 1. Heat the oil in a large skillet over medium-high heat.

Add the mushrooms, salt, and pepper and cook, tossing
1 tablespoon (15 ml) extra-virgin occasionally, until starting to soften and turn golden, 2 to
olive oil 3 minutes. Remove from the heat and add the cream cheese,
6 ounces (168 g) sliced cremini stirring to melt.
mushrooms
½ teaspoon kosher salt 2. Fold in the chicken, mustard, lemon juice, and parsley. Let cool
¼ teaspoon freshly ground to room temperature.
black pepper
4 ounces (112 g) cream cheese, 3. Lightly flour a work surface and roll the pastry into an 11-inch
at room temperature (28 cm) square. Cut the pastry in half. Divide the chicken and
5 ounces (140 g) shredded mushroom mixture in half and place each portion on one end
rotisserie chicken (about 1 cup, of each rectangle of pastry, leaving a ½-inch (1.3 cm) border on
or 140 g) all sides.
mustard 4. Brush the border with the egg and fold over the other half
1 tablespoon (15 ml) fresh of the puff pastry. Use a fork to crimp and seal the edges.
lemon juice Brush the tops lightly with the egg mixture.
¼ cup (15 g) roughly chopped
fresh flat-leaf parsley 5. Transfer 2 of the pies to the Air Fryer rack and cook at 370°F
All-purpose flour, for dusting (190°C) for 6 minutes. Turn the pies over and continue cooking
1 prepared puff pastry sheet until golden brown on all sides, 3 to 4 minutes longer. Repeat
(about 8 ounces, or 227 g) with the remaining pies.
1 large egg, lightly beaten

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Air Air Fry
Fryer
YIELD:
4 servings
PREP TIME:
15 minutes
COOK TIME:
Chicken Fajitas 15 minutes, plus

cook time for rice
INGREDIENTS 1. To make the chicken: Cook the rice according to package

directions.
CHICKEN
½ cup (85 g) rice 2. In a large bowl, combine the olive oil, chili powder, salt, and
1 tablespoon (15 ml) extra-virgin coriander. Add the chicken, bell peppers, and onion and toss
olive oil to coat evenly.
2 teaspoons chili powder
½ teaspoon kosher salt 3. Line the Air Fryer rack with foil and place the chicken, peppers,
1 teaspoon coriander seeds, and onion wedges on top. Cook at 350°F (180°C) until the
roughly crushed in mortar and chicken is cooked through and the vegetables are tender,
pestle or spice grinder about 15 minutes. Squeeze over the lime juice.
8 ounces (227 g) chicken
breast, cut into ¼-inch 4. To make the sauce: Meanwhile, in a small food processor,
(6 mm)-thick slices pulse the sour cream, cilantro, and lime juice until almost
2 bell peppers, cored, seeded, completely smooth.
and cut into ½-inch
(1 .3 cm)-thick strips 5. Serve the chicken with the rice and spoon over the sauce.
1 small red onion, cut into ½-inch
(1 .3 cm) wedges
lime juice
S AUCE
¼ cup (60 g) sour cream
¼ cup (4 g) chopped fresh
cilantro
lime juice
Poultry Mains 87

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Air Air Fry
Fryer
YIELD:
2 servings
Pastrami-Spiced PREP TIME:

10 minutes
Chicken COOK TIME:

20 minutes
INGREDIENTS 1. In a spice grinder or mortar and pestle, coarsely grind the

coriander seeds, peppercorns, fennel seeds, and mustard
1 tablespoon (5 g) coriander seeds. Transfer to a small bowl and add the olive oil, brown
seeds sugar, paprika, garlic powder, and salt.
2 teaspoons black peppercorns
½ teaspoon fennel seeds 2. Rub the chicken breasts on all sides with the spice rub. Transfer
½ teaspoon yellow mustard seeds the chicken to the Air Fryer rack, skin-side down, and cook at
2 teaspoons extra-virgin olive oil 350°F (180°C) for 15 minutes.
1 teaspoon brown sugar
½ teaspoon paprika 3. Flip the chicken, increase the heat to 380°F (195°C), and cook
½ teaspoon garlic powder until the chicken registers 165°F (74°C) on a meat thermometer
¼ teaspoon kosher salt and the skin is crisp, about 5 minutes more.
2 skin-on, boneless
chicken breasts

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Air Air Fry
Fryer
YIELD:
2 servings
Quinoa PREP TIME:

20 minutes
Chicken Nuggets COOK TIME:

10 minutes
INGREDIENTS 1. In a shallow bowl or pie dish, whisk together the flour, salt,
pepper, and oregano. In a second shallow bowl or pie dish,
¹∕3 cup (40 g) all-purpose flour lightly beat the egg. In a third shallow bowl or pie dish,
½ teaspoon kosher salt combine the cooked quinoa and Parmesan.
black pepper 2. Working with one piece at a time, coat the chicken in the flour,
¼ teaspoon dried oregano then coat in the egg, tapping off the excess. Transfer to the
1 large egg bowl with the quinoa and generously coat.
1¾ cups (325 g) cooked quinoa
(from 1 cup, or 175 g, raw) 3. Transfer the chicken to the Air Fryer rack and cook at 390°F
½ cup (50 g) grated Parmesan (200°C) until the quinoa is golden and the chicken registers
1 pound (454 g) boneless, 165°F (74°C) on a meat thermometer, 8 to 10 minutes.
skinless chicken breasts, cut
into 2-inch (5 cm) pieces

Text Page: 90
Air Air Fry
Fryer
YIELD:
2 servings
PREP TIME:
35 minutes
Chicken Kiev COOK TIME:

20 minutes
INGREDIENTS 1. In a small bowl, use a fork to mash the butter, garlic, Parmesan,
parsley, lemon zest, ¹∕8 teaspoon of the salt, and ¹∕8 teaspoon
2 tablespoons (28 g) unsalted of the pepper. Using parchment paper, roll two even ½-inch
butter, softened (1.3 cm)-thick logs of butter and freeze until very firm, at least
1 small clove garlic, finely grated 20 minutes.
(½ teaspoon)
¼ cup (25 g) freshly grated 2. Insert a thin, sharp knife into the thickest part of each
Parmesan cheese chicken breast and push it three-fourths of the way down
2 tablespoons (8 g) finely to the thin end, being careful not to pierce through the
chopped fresh parsley outside of the breast. Move the knife from side to side to
½ teaspoon finely grated form a wide pocket with a narrow opening. Stuff the breasts
lemon zest with the butter mixture.
¼ teaspoon kosher salt, divided
¼ teaspoon freshly ground black 3. In a shallow bowl or pie dish, whisk together the flour,
pepper, divided remaining ¹∕8 teaspoon salt, and remaining ¹∕8 teaspoon pepper.
2 boneless, skinless chicken In a second shallow bowl or pie dish lightly beat the egg. In a
breasts third shallow bowl or pie dish, combine the panko with the oil.
3 tablespoons (24 g) all-purpose
flour 4. Working with one piece at a time, coat the chicken in the flour,
1 large egg then coat in the egg, tapping off the excess. Transfer to the
½ cup (60 g) panko bread crumbs bowl with the panko and generously coat.
2 teaspoons extra-virgin olive oil
5. Transfer the chicken to the Air Fryer rack and cook at 350°F
(180°C) for 15 minutes.
6. Flip the chicken, increase the heat to 380°F (195°C), and cook
until the chicken registers 165°F (74°C) on a meat thermometer
and the coating is crisp and golden, about 5 minutes more.
Poultry Mains 91

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Page: 92
PORK
MAINS

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or
Slow
Instant Sauté Sauté Manual
Cook
Pot
YIELD:
4 servings
PREP TIME:
20 minutes
Pulled Pork COOK TIME:

8 hours 20 minutes (slow
Sandwiches cook), 1 hour 5 minutes

(pressure cook)
INGREDIENTS 1. To make the spice rub, in a small bowl, combine the brown
sugar, chili powder, cumin, salt, cinnamon, and cayenne.
S PICE RUB Season the pork with the rub.
1 tablespoon (15 g) packed dark
brown sugar 2. To make the sauce, in a medium bowl, whisk together the
2 teaspoons chili powder ketchup, molasses, water, vinegar, brown sugar, chili powder,
2 teaspoons ground cumin mustard, Worcestershire, and cayenne.
1 teaspoon kosher salt
¼ teaspoon ground cinnamon 3. Turn the Instant pot on to [Sauté]. Heat the olive oil. Add the
¼ teaspoon cayenne pepper onion and cook, stirring occasionally, for 3 minutes. Stir in
2 pounds (907 g) pork shoulder, the garlic and cook for 1 minute. Add the sauce and mix to
cut into 3-inch (7 .5 cm) pieces combine. Press [Cancel].
S AUCE 4. Add the pork to the sauce and turn to coat. Lock the lid. Here
1 cup (240 g) ketchup you have the option to slow-cook or pressure-cook (don‘t do
¼ cup (85 g) unsulfured molasses both!). To slow-cook: Press [Slow Cook], leave the vent open,
½ cup (120 ml) water and cook on “More” for 8 hours. To pressure-cook: Press
¼ cup (60 ml) apple cider vinegar [Manual] and cook on high pressure for 45 minutes. Use the
2 tablespoons (30 g) packed dark “Quick Release” method to vent the steam, then open the lid.
brown sugar
1 tablespoon (7 .5 g) chili powder 5. Transfer the pork to a bowl. Press [Cancel], then press [Sauté]
1 tablespoon (11 g) Dijon mustard and simmer the sauce, stirring occasionally, until thickened,
2 teaspoons Worcestershire sauce 3 to 5 minutes. Press [Cancel].
¹⁄8 teaspoon cayenne pepper
1 tablespoon (15 ml) extra-virgin 6. Using 2 forks, shred the pork, then return it to the pot and toss
olive oil to coat. Pile the pork and coleslaw on the bottom halves of the
1 medium yellow onion, thinly buns and sandwich with the tops.
sliced
S AN DWIC H ES
4 rolls or buns, split
Your favorite coleslaw

Text Page: 94
Page: 95
Pot
YIELD:
4 servings
Italian Sausage PREP TIME:

20 minutes
Meatballs COOK TIME:

25 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Heat the olive oil. Add the
onion and cook, stirring occasionally, until beginning to soften,
1 tablespoon (15 ml) extra-virgin 5 to 6 minutes.
olive oil
1 medium onion, finely chopped 2. While the onions are cooking, in a large bowl, beat the egg
1 large egg with the water, ¼ teaspoon of the salt, and ¼ teaspoon of the
2 tablespoons (30 ml) water pepper; stir in the bread crumbs. Add the Parmesan, parsley,
½ teaspoon kosher salt, divided and one-third of the garlic, and mix to combine. Add the beef
½ teaspoon freshly ground and sausage, and mix until everything is fully incorporated.
black pepper, divided Shape the mixture into 25 balls (about 1½ inches, or 4 cm, in
½ cup (60 g) panko bread crumbs diameter each).
½ cup (50 g) grated Parmesan
cheese, plus more for serving 3. Stir the oregano and the remaining two-thirds garlic,
¼ cup (15 g) chopped fresh ¼ teaspoon salt, and ¼ teaspoon pepper into the onions, and
flat-leaf parsley cook for 1 minute. Add the tomato paste and cook, stirring, for
3 cloves garlic, finely chopped 1 minute. Add the tomatoes and basil sprigs to the pot, and
12 ounces (340 g) lean stir to combine. Press [Cancel].
ground beef
8 ounces (225 g) sweet Italian 4. Place the meatballs on top of the sauce. Lock the lid. Press
sausage, casings removed [Manual] and cook on high pressure for 7 minutes. Use the
1 teaspoon dried oregano “Natural Release” method for 10 minutes, then vent any
2 tablespoons (32 g) tomato paste remaining steam and open the lid.
crushed tomatoes 5. Meanwhile, spread the toasted bread with ricotta and divide
4 sprigs fresh basil, plus leaves among plates.
for serving
6. Spoon the meatballs and sauce over the bread and sprinkle
FOR S ERV I N G with additional Parmesan and fresh basil leaves. Serve with a
4 slices country bread, toasted green salad.
Ricotta cheese
Mixed green salad

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Pot
YIELD:
4 servings
Hoppin’ John PREP TIME:

20 minutes
Stew COOK TIME:

30 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Heat 1 tablespoon (15 ml) of
the olive oil. Add half the kielbasa and cook, turning once, until
2 tablespoons (30 ml) extra- browned, 3 to 4 minutes. Transfer to a plate. Repeat with the
virgin olive oil, divided remaining 1 tablespoon (15 ml) olive oil and kielbasa.
14 ounces (395 g) kielbasa, sliced
into ½-inch-thick (13 mm) 2. Add the onion and cook, stirring occasionally, for 3 minutes.
pieces Stir in the garlic and cook for 1 minute.
1 large yellow onion, chopped
4 cloves garlic, finely chopped 3. Add the black-eyed peas, broth, jalapeño, and kielbasa.
1½ cups (325 g) dried black-eyed Press [Cancel].
peas, rinsed
3 cups (700 ml) less-sodium 4. Lock the lid. Press [Manual] and cook on high pressure for
chicken broth 12 minutes. Use the “Natural Release” method for 10 minutes,
1 jalapeño, sliced then vent any remaining steam and open the lid.
4 scallions (white and light green
parts), thinly sliced 5. Fold in the scallions and spinach. Serve over rice with hot sauce.
4 cups (120 g) baby spinach
FOR S ERV I N G
White rice
Hot sauce
Pork Mains 97

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Pot
YIELD:
4 to 6 servings
Sticky and Sweet PREP TIME:

15 minutes
Sriracha Ribs COOK TIME:

35 minutes
INGREDIENTS 1. Insert the steam rack into the Instant Pot and add the vinegar.
½ cup (120 ml) white vinegar 2. In a small bowl, combine the brown sugar, chili powder,
¼ cup (60 g) packed dark paprika, cumin, salt, and pepper to make the rub.
brown sugar,
1 teaspoon chili powder 3. Put the ribs into a large bowl, sprinkle with the rub, and toss
1 teaspoon paprika (preferably to coat evenly. Stack the ribs on the steam rack. Lock the lid.
smoked) Press [Manual] and cook on high pressure for 20 minutes.
1 teaspoon ground cumin Use the “Quick Release” method to vent the steam, then
1 teaspoon kosher salt open the lid.
black pepper 4. Line a rimmed baking sheet with aluminum foil and transfer the
4 pounds (1 .8 kg) baby back ribs, ribs to it. Remove the steam rack from the Instant Pot.
cut into individual ribs
3 tablespoons (60 g) apricot jam 5. Press [Cancel], then press [Sauté]. Whisk the jam and sriracha
1 to 2 tablespoons (15 to 30 ml) into the sauce, and simmer until thickened, about 10 minutes.
sriracha hot sauce Skim off and discard as much fat as you can from the sauce.
6. Preheat broiler.
7. Spoon half of the sauce over the ribs. Broil until slightly
charred, 2 to 3 minutes. Flip the ribs, spoon over the remaining
sauce, and broil 2 to 3 minutes more. Serve immediately.

Text Page: 98
Pot
YIELD:
4 servings
PREP TIME:
25 minutes
Pozole COOK TIME:

1 hour
the pork with the oregano, salt, and pepper, and cook until
2 tablespoons (30 ml) extra- browned, about 6 minutes. Transfer to a plate.
virgin olive oil
1½ pounds (680 g) boneless pork 2. Add the garlic, jalapeño, and all but 2 tablespoons of the
shoulder, trimmed and cut into onion, and cook, stirring occasionally, for 3 minutes.
3-inch (7 .5 cm) pieces
1½ teaspoons dried oregano 3. Add the tomatillos, chicken broth, beer, and one-third of
1 teaspoon kosher salt the cilantro. Return the pork to the pot, nesting it in the
½ teaspoon freshly ground vegetable mixture. Press [Cancel].
black pepper
4 large cloves garlic, smashed 4. Lock the lid. Press [Manual] and cook on high pressure for
1 to 2 jalapeños, seeded, 45 minutes. Use the “Quick Release” method to vent the
if desired, and quartered steam, then open the lid.
1 large white onion, chopped
1 pound (454 g) tomatillos, husks 5. Remove and discard the cilantro from the pot, and transfer
removed and halved the pork to a plate. Add all but ½ cup (8 g) of the remaining
4 cups (950 ml) less-sodium cilantro and, using a handheld immersion blender (or a
chicken broth regular blender), purée the soup.
1 bottle (12 ounces, or 355 ml)
pale lager beer (such as 6. Using 2 forks, break the pork into smaller pieces. Add the
Corona) pork and hominy to the pot. Turn the pot on to [Sauté] and
1 bunch fresh cilantro (including cook until the hominy is tender, about 3 minutes. Stir in the
stems), divided lime juice.
hominy, rinsed and drained 7. Divide among bowls. Top with radishes, avocado, the reserved
¼ cup (60 ml) fresh lime juice onion, and the reserved ½ cup (8 g) cilantro (thick stems
discarded). Serve with lime wedges for squeezing.
FOR S ERV I N G
Sliced radishes
Diced avocado
Lime wedges
Pork Mains 99

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Pot
Sage and YIELD:

4 servings
Rosemary PREP TIME:

20 minutes
Pork Loin COOK TIME:

35 minutes
INGREDIENTS 1. In a small bowl, combine the garlic, sage, rosemary,

and 1 tablespoon (15 ml) of the olive oil.
12 fresh sage leaves, chopped 2. Spacing about 1 inch (2.5 cm) apart, insert the tip of your
1 tablespoon (2 g) chopped fresh paring knife 6 times and about 1 inch (2.5 cm) deep into the
rosemary top of the pork. Fill each opening with some of the herb
2 tablespoons (30 ml) extra- mixture. Rub the remaining mixture over the pork and season
virgin olive oil, divided with the salt and pepper.
1½ pounds (680 g) center-cut
pork loin 3. Turn the Instant Pot on to [Sauté]. Heat the remaining
¾ teaspoon kosher salt 1 tablespoon (15 ml) olive oil. Add the pork and cook until
½ teaspoon freshly ground golden brown on all sides, 10 to 12 minutes. Add the wine.
black pepper Press [Cancel].
¼ cup (60 ml) dry white wine,
such as Pinot Grigio 4. Lock the lid. Press [Manual] and cook on high pressure for
steam, then open the lid.
5. Transfer the pork to a cutting board and let rest for 5 minutes.
Slice the pork and spoon over some of the jus.

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Air Air Fry
Fryer
YIELD:
4 servings
PREP TIME:
10 minutes
Baby Back Ribs COOK TIME:

35 minutes
INGREDIENTS 1. Cut the ribs into 4 pieces. In a small bowl, combine the salt,
pepper, smoked paprika, brown sugar, mustard powder, and
1 rack baby back ribs, membrane garlic powder. Rub all over the ribs.
removed
1½ teaspoons kosher salt 2. Transfer to the Air Fryer rack, rounded-side down, and cook at
½ teaspoon freshly ground 360°F (185°C) for 15 minutes. Turn the ribs over and cook for
black pepper 15 minutes longer.
2 teaspoons smoked paprika
1 teaspoon brown sugar 3. Brush the barbecue sauce on top, increase the heat to 400°F
½ teaspoon mustard powder (205°C), and cook for 5 minutes longer.
½ teaspoon garlic powder
¼ cup (60 ml) your favorite
barbecue sauce
Pork Mains 101

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Air Air Fry
Fryer
YIELD:
2 servings
PREP TIME:
10 minutes, plus
10 minutes to rest
Pork Katsu COOK TIME:

13 minutes
INGREDIENTS 1. To make the pork: In a large shallow bowl or pie dish,

combine the panko and water, mix with your hand, and set
PORK aside for 10 minutes.
½ cup (60 g) panko bread crumbs
1 teaspoon water 2. In a second large shallow bowl or pie dish, whisk together the
2 tablespoons (16 g) all-purpose flour and salt.
flour
¼ teaspoon kosher salt 3. In a third large shallow bowl or pie dish, lightly beat the egg.
1 large egg
Two ½-inch (1 .3 cm)-thick 4. Use a meat mallet or rolling pin to pound the pork into
boneless pork chops, fat ½-inch (1.3 cm)-thick pieces. Coat the pork chops in the flour
rind removed mixture, then coat in the egg, tapping off the excess. Coat in
Cooking spray the panko bread crumbs.
S AUCE 5. Spray the pork chops on both sides with the cooking spray
1 tablespoon (15 g) ketchup and transfer to the Air Fryer rack. Cook at 380°F (195°C) for
2 teaspoons Worcestershire 8 minutes. Turn and cook until golden brown and crispy, about
sauce 5 minutes more.
1 teaspoon oyster sauce
1 teaspoon sugar 6. To make the sauce: Meanwhile, in a small bowl, combine the
ketchup, Worcestershire sauce, oyster sauce, and sugar. Serve
Shredded white cabbage, with the pork and shredded white cabbage.
for serving
Pork Mains 103

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Air Air Fry
Fryer
YIELD:
2 servings
PREP TIME:
Sweet and Sour 10 minutes, plus 2 hours

to marinate
Pork Chops COOK TIME:

10 minutes
INGREDIENTS 1. In a large zip-top bag, combine the oil, oyster sauce, soy
sauce, fish sauce, honey, garlic, and ginger. Massage the
1 tablespoon (15 ml) canola oil bag to mix together, then add the pork chops and massage
1 tablespoon (15 ml) oyster to coat. Seal the bag and refrigerate for at least 2 hours or
sauce up to 24 hours.
1 tablespoon (15 ml) low-sodium
soy sauce 2. Cook the rice according to the package directions.
1 tablespoon (15 ml) fish sauce
1 teaspoon honey 3. While the rice is cooking, transfer the pork chops to the
1 clove garlic, very finely grated Air Fryer rack and cook at 380°F (195°C) for 8 minutes.
or pressed Flip and continue cooking for 2 minutes longer or to your
1-inch (2 .5 cm) piece ginger, desired doneness.
peeled and very finely grated
Two ¾-inch (2 cm)-thick boneless 4. Toss cooked rice with cilantro and divide it amongst two
pork chops, fat rind removed bowls. Plate the pork chops over the rice, sprinkling with
½ cup (85 g) raw rice scallions to serve.
½ cup (8 g) roughly chopped
fresh cilantro leaves
1 scallion, thinly sliced

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Air Air Fry
Fryer
Chorizo and YIELD:

8 empanadas
Mushroom PREP TIME:

8 minutes
Empanadas COOK TIME:

15 minutes
INGREDIENTS 1. Heat the oil in a large nonstick skillet over medium heat. Add
the onion, mushrooms, and chorizo and cook, stirring and
1 tablespoon (15 ml) extra-virgin breaking up the chorizo with the back of a spoon, until brown
olive oil and cooked through, 3 to 4 minutes. Transfer to a bowl and let
1 small onion, finely chopped cool to room temperature.
4 ounces (112 g) mushrooms,
roughly chopped 2. Working one at a time, place a wrapper on a clean surface.
6 ounces (168 g) fresh chorizo, Place a rounded tablespoon (15 g) of the chorizo mixture and a
skins removed little cheese in the center. Brush the outer edge of the wrapper
8 empanada wrappers, thawed lightly with water, then fold over the sides to meet each other
if frozen and pinch together tightly to seal.
¼ cup (38 g) crumbled queso
fresco or goat cheese 3. Transfer the empanadas to the Air Fryer rack and cook at 380°F
(195°C) for 8 minutes, then flip and cook until deep golden
brown, 2 to 3 minutes longer.
Pork Mains 105

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SEAFOOD
MAINS

Text Page: 107
Pot
YIELD:
4 servings
PREP TIME:
20 minutes
Jambalaya COOK TIME:

25 minutes
celery, onion, and bell pepper, and cook, stirring occasionally,
1 tablespoon (15 ml) extra-virgin until softened, 5 to 6 minutes.
olive oil
2 ribs celery, thinly sliced 2. Add the garlic and sausage and cook, stirring, for 1 minute. Add
1 medium yellow onion, finely the tomatoes, salt, oregano, thyme, cayenne, black pepper,
chopped bay leaf, rice, and water, and stir to combine. Press [Cancel].
1 green bell pepper, seeded and
cut into ½-inch (13 mm) pieces 3. Lock the lid. Press [Manual] and cook on high pressure for
2 cloves garlic, finely chopped 8 minutes. Use the “Quick Release” method to vent the steam,
6 ounces (170 g) andouille then open the lid. Stir in the shrimp. Lock the lid and let stand
sausage, cut into ¼-inch-thick for 10 minutes.
(6 mm) pieces
1 can (14½ ounces, or 410 g) 4. Discard the bay leaf and stir in the parsley, then sprinkle with
diced tomatoes the scallions.
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
black pepper
1 bay leaf
1 cup (195 g) long-grain
white rice
1 cup (235 ml) water
8 ounces (225 g) medium shrimp,
peeled and deveined
flat-leaf parsley
2 scallions (white and light
green parts), thinly sliced

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Page: 109
Pot
YIELD:
4 servings
Manhattan PREP TIME:

20 minutes
Clam Chowder COOK TIME:

15 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Add the bacon and cook,
stirring, for 4 minutes. Add the onion and cook, stirring
4 slices bacon, chopped occasionally, until beginning to soften, about 3 minutes. Stir in
1 yellow onion, chopped the garlic and cook for 1 minute. Stir in the celery, carrots, and
2 cloves garlic, finely chopped the bell pepper.
2 ribs celery, cut into ¼-inch
(6 mm) pieces 2. Open the cans of clams and drain the juice into a large
2 medium carrots, cut into measuring cup. Set the clams aside. Add enough water to
¼-inch (6 mm) pieces equal 2 cups (475 ml).
1 green bell pepper, seeded and
cut into ¼-inch (6 mm) pieces 3. Add the clam juice–water mixture and the bottles of clam
2 cans (6 ounces, or 170 g) juice to the pot and cook, stirring and scraping up any
chopped clams brown bits, for 1 minute. Add the tomatoes (and their juices)
2 bottles (8 ounces, or 235 ml, to the pot, crushing them with your hands as you add them.
each) clam juice Add the potatoes, thyme, bay leaves, and red pepper flakes.
1 can (28 ounces, or 795 g) Press [Cancel].
whole peeled tomatoes
2 medium Yukon gold potatoes 4. Lock the lid. Press [Manual] and cook on high pressure for
(about 12 ounces, or 340 g), 4 minutes. Use the “Quick Release” method to vent the steam,
cut into ½-inch (13 mm) pieces then open the pot.
6 sprigs fresh thyme
2 bay leaves 5. Discard the thyme and bay leaves. Stir in the clams and cook
¼ teaspoon crushed red until heated through, about 2 minutes. Stir in the parsley and
pepper flakes serve immediately with crusty bread.

Text Page: 110
Pot
YIELD:
4 to 6 servings
Italian-Style PREP TIME:

20 minutes
Seafood Stew COOK TIME:

10 minutes
celery, leek, and fennel, and cook, stirring occasionally, for
2 tablespoons (30 ml) extra- 2 minutes. Add the garlic and cook, stirring, for 1 minute.
virgin olive oil Add the tomato paste and cook, stirring, for 1 minute.
2 ribs celery, sliced
1 leek (white and light green 2. Add the wine and tomatoes and toss to combine. Press
parts only), sliced into ¼-inch- [Cancel]. Place the cod on top of the vegetables. Press
thick (6 mm) half-moons [Manual] and cook on low pressure for 2 minutes. Use the
1 small bulb fennel, quartered, “Quick Release” method to vent the steam, then open the lid.
cored, and sliced
2 large cloves garlic, thinly sliced 3. Press [Cancel], then press [Sauté]. Nestle the shrimp in the
2 tablespoons (32 g) tomato mixture and cook for 2 minutes. Add the mussels, cover the
paste pot, and cook until the shrimp are opaque throughout and the
1 cup (235 ml) dry white wine, mussels have opened, about 3 minutes. Press [Cancel], open
such as Pinot Grigio the lid, and stir in the vinegar.
1½ pounds (680 g) plum
tomatoes, chopped 4. Serve with crusty bread and a sprinkle of parsley.
1 pound (454 g) cod, cut into
2-inch (5 cm) pieces
8 ounces (225 g) large shrimp,
peeled and deveined
1 pound (454 g) mussels
1 tablespoon (15 ml) sherry
vinegar
Chopped fresh flat-leaf parsley,
for serving
Seafood Mains 111

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Pot
Cod Cakes YIELD:

4 servings
in a Tangy PREP TIME:

25 minutes
Tomato Sauce COOK TIME:

20 minutes
INGREDIENTS 1. To make the cod cakes, in a large bowl, combine the cod,
bread crumbs, scallions, parsley, cilantro, orange zest, cumin,
COD CAK ES salt, and pepper. Add the eggs and gently mix in until well
1 pound (454 g) cod, chopped combined. Shape into 8 patties about 1 inch (2.5 cm) thick.
into small pieces Refrigerate for 5 minutes.
¹/3 cup (38 g) dried bread crumbs
2 scallions (white and light green 2. To make the sauce, in a medium bowl, combine the
parts), finely chopped tomatoes, garlic, paprika, sugar, salt, black pepper, and red
2 tablespoons (8 g) chopped pepper flakes.
fresh flat-leaf parsley, plus more
for serving 3. Turn the Instant Pot on to [Sauté]. Heat the olive oil. Add 4 of
2 tablespoons (2 g) chopped the cod cakes and cook until golden brown, 2 to 3 minutes per
fresh cilantro side. Transfer to a plate. Repeat with the remaining cod cakes,
1 teaspoon finely grated adding more olive oil to the pot if necessary.
orange zest
½ teaspoon ground cumin 4. Add the sauce to the pot. Press [Cancel]. In a single layer,
½ teaspoon kosher salt nestle the cod cakes in the sauce. Lock the lid. Press [Manual]
¼ teaspoon freshly ground and cook on low pressure for 8 minutes. Use the “Quick
black pepper Release” method to vent the steam, then open the lid.
2 large eggs, beaten
2 tablespoons (30 ml) extra-virgin 5. Divide the cod cakes and sauce among plates and sprinkle
olive oil, plus more if necessary with parsley.
S AUCE
1 can (14½ ounces, or 410 g)
crushed tomatoes
1 clove garlic, finely chopped
1 teaspoon paprika
1 teaspoon sugar
¼ teaspoon black pepper
¼ teaspoon crushed red
pepper flakes

Text Page: 112
Pot
Salmon with YIELD:

4 servings
Soy-Ginger Butter PREP TIME:

10 minutes
and Bok Choy COOK TIME:

10 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Add the sesame seeds and
toast, stirring often, until golden brown, 2 to 3 minutes. Press
1 tablespoon (8 g) sesame seeds [Cancel]. Transfer to a small bowl.
¼ cup (½ stick, or 60 g) unsalted
butter, at room temperature 2. Insert the steam rack into the Instant Pot. Add 1½ cups
1 tablespoon (8 g) grated (350 ml) water.
fresh ginger
2 scallions (white and light green 3. In small bowl, stir together the butter, ginger, scallions, and
parts), finely chopped soy sauce.
1 teaspoon less-sodium
soy sauce 4. Tear off a large piece of parchment paper about 20 inches
4 fillets (6 ounces, or (51 cm) long, and fold it in half. Open it up, place the salmon
170 g, each) salmon pieces on one half of the paper, and, dividing evenly, spoon
4 baby bok choy, halved the butter mixture over each piece. Fold the parchment over to
lengthwise cover and make small overlapping folds to seal the edges.
1 lemon, quartered
5. Place the parchment packet on the steam rack. Lay the bok
choy on top. Lock the lid. Press [Manual] and cook on low
pressure for 8 minutes. Use the “Quick Release” method to
vent the steam, then open the lid.
6. Divide the bok choy among plates. Lift the packet out
and open up. Serve the salmon alongside the bok choy.
Top with the sesame seeds and serve with the lemon quarters
for squeezing.
Seafood Mains 113

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Air Air Fry
Fryer
YIELD:
2 servings
PREP TIME:
15 minutes
Teriyaki Salmon COOK TIME:

15 minutes
INGREDIENTS 1. Place the soy sauce, water, brown sugar, ginger, and garlic in
a small saucepan and gently simmer until the sugar dissolves
3 tablespoons (45 ml) and the mixture is slightly syrupy, about 2 minutes.
low-sodium soy sauce
1 tablespoon (15 ml) water 2. Line the Air Fryer rack with parchment paper. Brush the
1 tablespoon (12 g) brown sugar salmon pieces with the sauce and transfer to the prepared
½-inch (1 .3 cm) piece ginger, rack. Cook at 370°F (190°C) until the fish is opaque
peeled and finely grated throughout, 10 to 15 minutes.
(about 1 teaspoon)
1 clove garlic, finely grated
Two 6-ounce (168 g) salmon fillets
Seafood Mains 115

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Air Air Fry
Fryer
YIELD:
2 servings
Coconut Shrimp PREP TIME:

20 minutes
Tacos COOK TIME:

8 minutes
INGREDIENTS 1. To make the shrimp: In a large shallow bowl or pie dish,

whisk together the flour and pepper. In a second large bowl,
S HRIMP lightly beat the egg. In a third large shallow bowl or pie dish,
2 tablespoons (16 g) all-purpose combine the panko, coconut, and melted coconut oil.
flour
¼ teaspoon freshly ground 2. Working one at a time, coat the shrimp in the flour mixture,
black pepper then the egg, tapping off the excess, then coat in the coconut
1 large egg mixture. Repeat with the remaining shrimp. Transfer to the Air
¼ cup (30 g) panko bread crumbs Fryer rack and cook at 400°F (205°C) until golden brown and
2 tablespoons (10 g) shredded the shrimp are opaque throughout, 6 to 8 minutes.
unsweetened coconut
1 teaspoon melted coconut oil 3. To make the slaw: Meanwhile, in a large bowl, whisk together
or canola oil the yogurt, mayonnaise, lime juice, salt, and pepper. Toss
16-20 shrimp, peeled and in the cabbage and stir to coat. Serve the cabbage with the
deveined shrimp inside warm tortillas and top with avocado, if desired.
S LAW
1 tablespoon (15 g) yogurt
1 tablespoon (15 g) mayonnaise
lime juice
¹∕8 teaspoon kosher salt
¹∕8 teaspoon freshly ground
black pepper
8 ounces (227 g) cabbage,
finely shredded
4 small flour or corn tortillas,

warmed
Sliced avocado, for serving
(optional)

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Air Air Fry
Fryer
Cornflake-Crusted YIELD:
2 servings
Fish Sandwiches PREP TIME:

20 minutes
with Tartar Sauce COOK TIME:

10 minutes
INGREDIENTS 1. To make the fish: In a small bowl, combine the cornflakes and
olive oil. Season the fish with the salt and pepper and brush
FIS H with the mustard. Press the cornflakes on top of the mustard,
½ cup (15 g) cornflakes, then transfer the fish to the Air Fryer rack. Cook at 380°F
lightly crushed (195°C) until the fish is opaque throughout, 8 to 10 minutes.
1 teaspoon extra-virgin olive oil
10 ounces (280 g) skinless cod, 2. To make the sauce: Meanwhile, in a small bowl, combine the
patted dry, cut into 2 pieces yogurt, cornichons, parsley, lemon juice, salt, and pepper.
¼ teaspoon kosher salt Serve the fish in the buns, topped with the tartar sauce.
black pepper
2 teaspoons Dijon mustard
S AUCE
¼ cup (60 g) plain yogurt
2 cornichons, finely chopped
1 tablespoon (4 g) finely
chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
Pinch of kosher salt
Pinch of freshly ground
black pepper
2 hamburger buns, warmed and

split open
Seafood Mains 117

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Air Air Fry
Fryer
YIELD:
8 crab cakes
PREP TIME:
15 minutes, plus 1 hour
minimum to chill
Crab Cakes COOK TIME:

16 minutes
INGREDIENTS 1. In a large bowl, combine the mayonnaise, lemon juice, lemon

zest, scallions, parsley, mustard, egg, paprika, salt, and pepper.
2 tablespoons (30 g) mayonnaise Fold in the crab and bread crumbs. Form the mixture into
1 tablespoon (15 ml) fresh 8 rounded balls (about ½ cup, or 120 g, each). Refrigerate for
lemon juice at least 1 hour or up to 24 hours.
lemon zest 2. Line an Air Fryer rack with parchment paper. Transfer half of the
2 scallions, finely chopped crab cakes to the prepared rack. Cook at 400°F (205°C) until
¼ cup (16 g) roughly chopped golden, 8 minutes. Repeat with the remaining crab cakes.
2 teaspoons Dijon mustard
1 large egg, beaten
½ teaspoon paprika
black pepper
1 pound (454 g) lump crabmeat,
picked over for shells
½ cup (60 g) bread crumbs

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Page: 120
VEGETABLE
MAINS

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Instant Manual
Pot
Layered YIELD:
4 servings
Vegetable PREP TIME:

20 minutes
Casserole COOK TIME:

40 minutes
(350 ml) water. Oil a deep 8-inch (20 cm) round soufflé or
2 tablespoons (30 ml) extra- casserole dish.
virgin olive oil, divided, plus
more for soufflé dish 2. In a food processor, purée the beans, garlic, Parmesan,
1 can (15 ounces, or 425 g) 1 tablespoon (15 ml) of the olive oil, and ¼ teaspoon of the
cannellini beans, rinsed salt until smooth. Spread the purée evenly into the bottom of
and drained the dish.
1 clove garlic, peeled
¼ cup (25 g) grated Parmesan 3. Using a chef’s knife or mandoline, slice the sweet potato,
cheese, plus more for Yukon gold potato, rutabaga, and beets into about ¹∕8-inch-
sprinkling thick (3 mm) slices.
½ teaspoon kosher salt, divided
1 sweet potato (about 4. Arrange the vegetables upright, fitting them snugly together
10 ounces, or 280 g), peeled in a pinwheel fashion, alternating as you go. Drizzle with the
1 Yukon gold potato (about remaining 1 tablespoon (15 ml) olive oil. Sprinkle with the
8 ounces, or 225 g), unpeeled thyme and the remaining ¼ teaspoon salt.
1 rutabaga (about 8 ounces, or
225 g), peeled 5. Using aluminum foil, make a “sling” measuring about
2 red beets (each about 3 x 20 inches (7.5 x 51 cm). Use it to lower the dish into the
5 ounces, or 140 g), peeled pot. Lock the lid. Press [Manual] and cook on high pressure for
1 teaspoon fresh thyme leaves 25 minutes. Use the “Natural Release” method for 15 minutes,
2 tablespoons (8 g) chopped then vent any remaining steam and open the lid.
¹/8 teaspoon freshly ground 6. Sprinkle the casserole with a little more Parmesan and the
black pepper parsley and pepper.

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Page: 124
Instant Manual
Pot
YIELD:
4 servings
Vegetable Green PREP TIME:

15 minutes
Thai Curry COOK TIME:

6 minutes
INGREDIENTS 1. To the Instant Pot, add the coconut milk, water, and salt.
Add the eggplant, sweet potato, and tomatoes. Lock the lid.
1 can (13½ ounces, or 400 ml) Press [Manual] and cook on high pressure for 6 minutes. Use
coconut milk the “Quick Release” method to release the steam, then open
½ cup (120 ml) water the lid.
1 medium eggplant (about 2. In a food processor, purée the jalapeño, ginger, garlic, cilantro,
1 pound, or 454 g), cut into and oil until smooth. Stir into the vegetables.
¾-inch (2 cm) pieces
1 large sweet potato (about 3. Serve the curry over jasmine rice.
1 pound, or 454 g), cut into
¾-inch (2 cm) pieces
1 pint grape tomatoes (25 to
30 tomatoes)
1 jalapeño, seeded
1 piece (1 inch, or 2 .5 cm) fresh
ginger, peeled and sliced
1 clove garlic, peeled
2 cups (32 g) fresh cilantro leaves
virgin olive oil
Jasmine rice, for serving
Vegetable Mains 125

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Instant Manual
Pot
Artichokes Stuffed YIELD:

4 servings
with Parmesan PREP TIME:

20 minutes
Bread Crumbs COOK TIME:

20 minutes
(350 ml) water.
4 medium globe artichokes
1 cup (100 g) grated 2. Trim the top quarter from the artichokes and discard. Trim and
Parmesan cheese reserve the stems so the artichokes sit flat. Place the artichokes
¾ cup (90 g) dried bread crumbs and stems in the steam rack and lock the lid. Press [Manual]
½ cup (30 g) chopped fresh and cook on high pressure for 20 minutes. Use the “Quick
flat-leaf parsley Release” method to vent the steam, then open the lid. Let cool
¼ cup (24 g) chopped fresh mint to room temperature.
¾ teaspoon kosher salt 3. Gently spread apart the leaves of the artichokes. Use a melon
¼ teaspoon freshly ground baller to scoop out and discard the chokes. Chop the stems.
black pepper
½ cup (120 ml) extra-virgin olive 4. In a medium bowl, combine the chopped stems, Parmesan,
oil, plus more for drizzling bread crumbs, parsley, mint, garlic, salt, and pepper. Stir in the
1 pint grape tomatoes (25 to olive oil, then fold in the tomatoes.
30 tomatoes), cut into
small pieces 5. Fill the center of each artichoke with bread crumb mixture,
then spoon the remaining mixture in between the leaves.
Drizzle a little more oil over the top, and serve.

Text Page: 126
Pot
YIELD:
6 servings
PREP TIME:
15 minutes
Minestrone Soup COOK TIME:

15 minutes
onion and cook, stirring occasionally, for 3 minutes. Add the
1 tablespoon (15 ml) extra-virgin garlic and cook, stirring, for 1 minute. Add the tomato paste
olive oil and cook, stirring, for 1 minute.
1 medium yellow onion,
finely chopped 2. Add the vegetable broth and cook, stirring and scraping up
2 cloves garlic, finely chopped any brown bits, for 1 minute. Add the carrots, celery, potatoes,
2 tablespoons (32 g) tomato cabbage, pasta, salt, and pepper. Press [Cancel].
paste
2 containers (32 ounces, or 3. Lock the lid. Press [Manual] and cook on high pressure for
950 ml, each) less-sodium 3 minutes. Use the “Quick Release” method to vent the steam,
vegetable broth then open the lid.
2 medium carrots, sliced into
half-moons 4. Add the beans and peas, and cook until heated through,
2 ribs celery, sliced about 2 minutes. Add the spinach and cook until beginning
2 medium red potatoes (about to wilt, about 1 minute.
8 ounces, or 225 g), cut into
1-inch (2 .5 cm) pieces 5. Ladle into bowls and serve with Parmesan and a dollop
¼ small head Savoy cabbage, of pesto.
cored and cut into 1-inch
(2 .5 cm) pieces
1 cup (93 g) ditalini or other
small pasta
black pepper
1 can (15 ounces, or 425 g) kidney
beans, rinsed and drained
1 cup (130 g) frozen peas, thawed
1 bunch spinach, thick stems
discarded
Grated Parmesan cheese,
for serving
Prepared pesto, for serving
Vegetable Mains 127

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Instant Manual
Pot
YIELD:
4 to 6 servings
Spinach and PREP TIME:

20 minutes
Herb Lasagna COOK TIME

25 minutes
(350 ml) water. In a medium bowl, beat the egg with the salt
1 large egg and pepper. Add the ricotta, Pecorino, and ½ cup (60 g) of
½ teaspoon kosher salt the mozzarella, and mix to combine. Fold in the spinach,
½ teaspoon freshly ground parsley, and basil.
black pepper
1 pound (454 g) ricotta cheese 2. Spread ½ cup (120 ml) of the marinara on the bottom of a
¼ cup (25 g) grated Pecorino deep 8-inch (20 cm) round soufflé or casserole dish. Top
cheese with 2 noodles, breaking them to fit as necessary, then spread
8 ounces (225 g) fresh ½ cup (120 ml) of the marinara over the top. Dollop with one-
mozzarella cheese, coarsely third of the ricotta mixture and sprinkle with one-quarter of the
shredded remaining mozzarella.
2 cups (60 g) baby spinach,
chopped 3. Top with 2 noodles, breaking them to fit as necessary, and
¼ cup (15 g) chopped fresh spread ½ cup (120 ml) of the marinara and another one-third
flat-leaf parsley each of the ricotta mixture and the mozzarella. Repeat once
¼ cup (10 g) chopped fresh basil more. Finish by topping with the remaining 2 noodles, ½ cup
2½ cups (595 ml) your favorite (120 g) of sauce, and a quarter of mozzarella.
marinara sauce
8 no-boil lasagna noodles 4. Cover the dish with aluminum foil. Using another piece of foil,
make a “sling” measuring about 3 x 20 inches (7.5 x 51 cm).
Use it to lower the pan into the pot.
10 minutes. Use the “Natural Release” method for 15 minutes,
then vent any remaining steam and open the lid. Lift the
lasagna from the pot and discard the foil.
6. If desired, preheat broiler and broil the lasagna until the

cheese is golden brown, 2 to 3 minutes.

Text Page: 128
Pot
Broccoli and YIELD:

4 servings
Parmesan PREP TIME:

20 minutes
Farrotto COOK TIME:

25 minutes
INGREDIENTS 1. Turn the Instant Pot on to [Sauté]. Heat the olive oil. Add
the onion, ¼ teaspoon of the salt, and ¼ teaspoon of the
2 tablespoons (30 ml) pepper, and cook, stirring occasionally, for 3 minutes. Add the
extra-virgin olive oil garlic and continue to cook, stirring, for 1 minute. Add the
1 medium yellow onion, farro and stir to coat in the oil.
finely chopped
½ teaspoon kosher salt, divided 2. Add the wine and simmer until it has nearly evaporated, 2 to
½ teaspoon freshly ground 3 minutes. Add the broth and press [Cancel]. Lock the lid. Press
black pepper, divided, plus [Manual] and cook on high pressure for 10 minutes. Use the
more for serving “Quick Release” method to vent the steam, then open the lid.
1 cup (208 g) farro 3. Press [Cancel], then press [Sauté]. Once the mixture is
½ cup (120 ml) dry white wine, simmering, add the broccoli and mix to combine. Cover and
such as Pinot Grigio cook for 3 minutes. Uncover and simmer until the broccoli is
3 cups (700 ml) less-sodium tender, about 2 minutes more. Press [Cancel].
vegetable broth or water
1 small bunch broccoli, cut into 4. In 2 additions, fold in the Parmesan, then season with the
small florets remaining ¼ teaspoon salt and ¼ teaspoon pepper. Serve
½ cup (50 g) grated Parmesan sprinkled with a little more Parmesan.
cheese, plus more for serving
Vegetable Mains 129

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Instant Manual
Pot
Baked
Sweet Potatoes YIELD:
4 servings
with Green PREP TIME:

15 minutes
Apple Slaw COOK TIME:

35 minutes
(350 ml) water.
4 sweet potatoes (about
12 ounces, or 340 g, each) 2. Pierce the potatoes several times with a fork, then place on
1 medium fennel bulb, the steam rack. Lock the lid. Press [Manual] and cook on high
thinly sliced pressure for 20 minutes. Use the “Natural Release” method for
1 green apple, such as Granny 15 minutes, then vent any remaining steam and open the lid.
Smith, cut into 1-inch
(2 .5 cm) sticks 3. In a medium bowl, combine the fennel, apple, lemon juice,
3 tablespoons (45 ml) fresh olive oil, parsley, scallions, almonds, salt, and pepper for
lemon juice the slaw.
virgin olive oil 4. Make a slit in the top of each potato and gently squeeze to
¼ cup (15 g) chopped fresh open each one up. Spoon the slaw over the potatoes.
flat-leaf parsley
2 scallions (white and light green
parts), thinly sliced
¼ cup (37 g) roasted almonds
¹/8 teaspoon freshly ground
black pepper

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Pot
YIELD:
4 servings
Cheesy Pasta PREP TIME:

10 minutes
and Kale COOK TIME:

15 minutes
INGREDIENTS 1. Put the pasta and 4 cups (950 ml) water in the Instant Pot.
Lock the lid. Press [Manual] and cook on high pressure
12 ounces (340 g) mezze rigatoni for 5 minutes. Use the “Natural Release” method for
½ cup (120 g) mascarpone 5 minutes, then vent any remaining steam and open the lid.
cheese, at room temperature Press [Cancel].
mustard 2. Reserve ½ cup (120 ml) of the pasta water, then drain the pasta
¹/8 teaspoon freshly grated and return it to the pot. Press [Sauté]. Add the mascarpone,
nutmeg mustard, and nutmeg, and toss until the pasta is evenly coated.
1½ cups (180 g) grated
Gruyère cheese 3. Add the Gruyère and Parmesan, and toss until the cheeses
¼ cup (25 g) grated Parmesan melt. Stir in some of the reserved pasta water if the sauce is
cheese too thick.
3 cups (200 g) baby kale
½ teaspoon freshly ground 4. Add the kale and cook, tossing until just wilted, for about
black pepper 2 minutes. Season with the pepper and salt. Press [Cancel]
¼ teaspoon kosher salt and serve immediately.
Vegetable Mains 131

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Air Air Fry
Fryer
YIELD:
40
Dumplings with PREP TIME:

25 minutes
Nuoc Cham COOK TIME:

35 minutes
INGREDIENTS 1. To make the dumplings: Heat a large nonstick skillet or wok

over medium-high heat. Add the mushrooms and dry-fry,
DUMPLIN G S tossing occasionally, until they start to turn golden, around 2 to
4 ounces mushrooms, finely 3 minutes.
chopped (shitake or button)
2 teaspoons coconut oil or 2. Reduce the heat to medium and add the oil, leek and broccoli.
canola oil Cook for 3 minutes to slightly soften, about 4 minutes.
1 small leek, finely chopped
4 ounces (about 2) carrots, 3. Add the carrot and cabbage and cook, stirring occasionally,
peeled and coarsely grated 5 to 7 minutes. Then stir in the garlic and ginger. Cook for
4 ounces broccoli crowns, finely 1 minute. Remove the pan from the heat and add the soy
chopped sauce, vinegar, and sambal olek, stirring to incorporate.
10 ounces (about ¼ medium) Set aside to cool to room temperature.
cabbage, cored and shredded
2 garlic cloves, finely grated 4. To make the sauce: Meanwhile, in a small bowl or measuring
1 tablespoon finely grated ginger pitcher, combine the lime juice, water, sugar, fish sauce, garlic,
2 tablespoons soy sauce and chile, stirring until the sugar dissolves. Serve with the
1 tablespoon rice vinegar dumplings for dipping.
1 teaspoon sambal olek
40 dumpling wrappers 5. To assemble the dumplings: Working with a few at a time,
Cooking spray lay the dumping wrappers flat on a clean work surface. Place
a rounded teaspoon of the vegetable mixture in the center.
N UOC CHAM SAUCE Lightly brush the outside rim of the dumpling wrap with water,
¹∕3 cup (80 ml) fresh lime juice then fold in half, pressing together the two sides of the wrapper
¼ cup (60 ml) water to seal. Spray each dumpling evenly with cooking spray as you
1 tablespoon (12 g) sugar transfer some of the dumplings to the Air Fryer rack in an even
1 tablespoon (15 ml) fish sauce layer. Avoid having the edges overlap too much.
1 large clove garlic, pressed
through a garlic press 6. Air-fry at 370°F (150°C) until golden and crisp, 5 to 7 minutes.
1 Thai red chile, thinly sliced Transfer them to a cooling rack and repeat with the remaining
dumplings. Un-fried dumplings can be frozen on a sheet pan,
then transferred to an airtight container and frozen for up to 3
months. Serve dumplings hot with homemade sauce and enjoy.

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Air Air Fry
Fryer
YIELD:
2 servings
Vegetable- PREP TIME:

15 minutes
Fried Rice COOK TIME:

18 minutes
INGREDIENTS 1. In a medium bowl, combine the rice, water, vegetable oil, and
sesame oil. Transfer to a 6- to 8-inch (15 to 20 cm) aluminum
2 cups (330 g) cooked rice pan and place on the Air Fryer rack. Cook at 350°F (180°C) for
1 tablespoon (15 ml) water 12 minutes.
1 teaspoon vegetable oil
1 teaspoon sesame oil 2. Fold in the egg and cook for 4 minutes longer. Fold in the peas
1 large egg, lightly beaten and edamame and cook for 2 minutes more.
½ cup (75 g) peas, thawed
if frozen 3. Transfer to a bowl and toss with the soy sauce, fish sauce,
½ cup (75 g) edamame, thawed honey, and cilantro.
if frozen
1 tablespoon (15 ml) low-sodium
soy sauce
1 teaspoon fish sauce
½ teaspoon honey
cilantro
Vegetable Mains 133

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Air Air Fry
Fryer
YIELD:
16 mini falafels
PREP TIME:
20 minutes
Falafel COOK TIME:

8 minutes
INGREDIENTS 1. Place the scallions, shallot, cilantro, parsley, and garlic in a food
processor and pulse to finely chop.
2 scallions, roughly chopped
1 shallot, roughly chopped 2. Add the chickpeas, flour, cumin, salt, and cayenne pepper and
¼ cup (4 g) roughly chopped pulse until the mixture holds together when squeezed.
fresh cilantro
¼ cup roughly chopped fresh 3. Form the mixture into 16 balls and flatten slightly. Spray both
flat-leaf parsley sides with cooking spray and transfer to the Air Fryer rack.
1 clove garlic, roughly chopped Cook at 400°F (205°C) until crispy and golden brown, about
1 can (15 ounces, or 420 g) 8 minutes, turning halfway through cooking. Serve with
chickpeas, drained and rinsed hummus, tabbouleh, and warmed pita bread.
1 tablespoon (8 g) all-purpose
flour
¹∕8 teaspoon cayenne pepper
Cooking spray
Hummus, tabbouleh, and
warmed pita bread, for serving

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Page: 135
Air Air Fry
Fryer
Toasted Ravioli YIELD:

2 servings
with Marinara PREP TIME:

15 minutes
Sauce COOK TIME:

16 minutes
INGREDIENTS 1. In a large shallow bowl or pie dish, lightly beat the egg. In
a second large shallow bowl or pie dish, combine the bread
1 large egg crumbs, Parmesan, oregano, and olive oil.
¾ cup (90 g) bread crumbs
¼ cup (25 g) grated Parmesan 2. While the ravioli are still frozen, working with a few at a time,
½ teaspoon dried oregano coat completely in the egg and then in the bread crumb
1 teaspoon extra-virgin olive oil mixture. Transfer half of the ravioli to the Air Fryer rack and
8 ounces (227 g) mini cook at 390°F (200°C) until golden and crispy, 7 to 8 minutes.
frozen ravioli
½ cup (120 ml) marinara sauce, 3. Repeat with the remaining ravioli, then serve with the
warmed, for serving marinara sauce.

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Air Air Fry
Fryer
YIELD:
2 servings
PREP TIME:
25 minutes
Crispy Tofu Salad COOK TIME:

25 minutes
INGREDIENTS 1. To make the tofu: Slice the tofu into 1-inch (2.5 cm)-thick slices.
Pat dry, then cut each slice into 1-inch (2.5 cm)-cubes. In a
TOFU large zip-top bag, combine the cornstarch, garlic powder, and
1 package (14 ounces, salt. Add the tofu, seal the bag, and toss to coat evenly.
or 392 g) extra-firm tofu
¼ cup (30 g) cornstarch 2. Coat each piece evenly with cooking spray and transfer to Air
½ teaspoon garlic powder Fryer rack. Cook at 370°F (190°C) for 10 minutes, shake and
½ teaspoon kosher salt spray again with cooking spray. Continue cooking until crisp
Cooking spray and golden, 10 to 15 minutes more.
DRESS IN G 3. To make the dressing: Meanwhile, in a large bowl, whisk

3 tablespoons (45 ml) low-sodium together the soy sauce, lime juice, brown sugar, oil, garlic,
soy sauce ginger, and scallions.
2 tablespoons (30 ml) fresh
lime juice 4. To make the salad: Add the sugar snap peas, pepper,
2 tablespoons (25 g) brown sugar cucumber, cilantro, and crispy tofu to the bowl with the
1 tablespoon (15 ml) extra-virgin dressing and toss to coat evenly. Divide between two bowls
olive oil and sprinkle with the sesame seeds.
1 clove garlic, very finely grated
1 inch (2 .5 cm) piece ginger,
peeled and very finely grated
(about 2 teaspoons)
2 scallions, finely chopped
S ALAD
8 ounces (227 g) sugar snap peas,
trimmed and sliced on the
diagonal
1 red bell pepper, cored, seeded,
and thinly sliced into 1-inch
(2 .5 cm)-long pieces
½ English cucumber, chopped
½ cup (8 g) fresh cilantro leaves
1 teaspoon toasted sesame seeds
Vegetable Mains 137

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Page: 138
DESSERTS

Text Page: 139
Instant Manual
Pot
YIELD:
6 servings
PREP TIME:
Double Chocolate 20 minutes

COOK TIME:
Cheesecake 1 hour (plus 6 hours

refrigeration time)
(350 ml) water.
CRUST
Nonstick vegetable oil 2. To make the crust, coat a 7-inch (18 cm) springform pan with
cooking spray cooking spray. Use a food processor or a resealable plastic
22 chocolate wafer cookies bag and a rolling pin to grind the cookies. Mix in the sugar,
1 tablespoon (13 g) granulated cinnamon, and butter.
sugar
¼ teaspoon ground cinnamon 3. Using a flat-bottomed glass, press the crumbs evenly on the
¼ cup (½ stick, or 60g), bottom and 1 inch (2.5 cm) up the sides of the pan. Freeze
unsalted butter, melted the crust while you make the filling.
FILLIN G 4. To make the filling, in a medium microwave-safe bowl melt

1¼ cups (220 g) semisweet the chocolate chips on high, stirring every 30 seconds,
chocolate chips until melted and smooth, about 60 seconds total. Let cool to
2 packages (8 ounces, or 225 g room temperature, keeping the chocolate warm enough to
each) cream cheese, at room be pourable.
temperature
¾ cup (150 g) granulated sugar 5. In a large bowl, use an electric mixer on medium speed to
3 large eggs beat the cream cheese until smooth and creamy. Beat in the
¼ cup (60 g) sour cream sugar until smooth. Add the eggs, one at a time, beating well
1 teaspoon pure vanilla extract after each addition and scraping down the sides of the bowl as
needed. Beat in the sour cream and vanilla.
WHIPPED CREAM
¾ cup (175 ml) heavy cream 6. With the mixer on low speed, pour in the chocolate and mix in
3 tablespoons (23 g) completely. Pour the filling into the prepared crust.
confectioners’ sugar
TOPPIN G
A small hunk of chocolate,
for shaving

Text Page: 140
7. Tightly wrap the entire pan in aluminum foil. Using another
piece of foil, make a “sling” measuring about 3 x 20 inches
(7.5 x 51 cm). Use it to lower the pan into the pot.
steam, then open the lid.
9. Lift the pan out and remove the foil (the cheesecake will be
slightly wobbly in the center). Let cool on a wire cooling rack
for 25 minutes, then run a knife around the edges to loosen it
from the pan. Refrigerate for at least 6 hours or overnight,
until completely set.
10. To make the whipped cream, in a medium bowl, whisk

together the cream and confectioners’ sugar until soft
peaks form.
11. To serve the cheesecake, remove the ring. Spread the whipped
cream over the top of the cheesecake, leaving a 1-inch (2.5 cm)
border. Use a vegetable peeler to shave the hunk of chocolate
over the top.
Desserts 141

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Instant Manual
Pot
YIELD:
10 servings
Chocolate–Peanut PREP TIME:

15 minutes
Butter Brownies COOK TIME:

55 minutes
(350 ml) water. Coat a deep 8-inch (20 cm) round soufflé or
Nonstick vegetable oil casserole dish with cooking spray.
cooking spray
4 ounces (115 g) bittersweet 2. In a medium microwave-safe bowl, melt the chocolate and
chocolate, chopped butter on high, stirring every 30 seconds, until melted and
¾ cup (1½ sticks, or 180 g) smooth, about 60 seconds total. Stir in the espresso powder
unsalted butter and vanilla.
2 teaspoons instant
espresso powder 3. In a large bowl, beat the eggs and sugar until combined. Add
1 teaspoon pure vanilla the chocolate mixture and mix to combine. Add the flour, salt,
extract and baking powder, and mix until fully incorporated. Fold in
3 large eggs the peanut butter chips and chocolate chips, then scrape the
1 cup (200 g) sugar batter into the prepared dish.
1 cup (120 g) all-purpose flour
½ teaspoon kosher salt 4. Cover the dish with aluminum foil. Using another piece of foil,
¼ teaspoon baking powder make a “sling” measuring about 3 x 20 inches (7.5 x 51 cm).
1 cup (175 g) peanut butter chips Use it to lower the dish into the pot.
½ cup (88 g) bittersweet
chocolate chips 5. Lock the lid. Press [Manual] and cook on high pressure for
then vent any remaining steam and open the lid. Transfer the
dish to a wire cooling rack, uncover, and let cool for at least
20 minutes before serving.

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Instant Manual
Pot
YIELD:
6 servings
Lemon Soufflé PREP TIME:

10 minutes
Pudding Cake COOK TIME:

45 minutes
(350 ml) water. Butter a deep 8-inch (20 cm) round soufflé
2 tablespoons (30 g) unsalted or casserole dish.
butter, melted, plus more for
soufflé dish 2. Separate the egg whites and yolks into 2 large bowls.
2 large eggs
¾ cup (150 g) granulated sugar, 3. To the egg yolks, whisk in ½ cup (100 g) of the sugar. Add the
divided lemon zest, lemon juice, flour, and salt, and whisk together.
Grated zest of 2 lemons Whisk in the milk, then the melted butter.
¹/3 cup (80 ml) fresh lemon juice
¼ cup (30 g) all-purpose flour 4. Using an electric mixer, beat the egg whites on medium-high
¹/8 teaspoon kosher salt speed until opaque and foamy. With the mixer running, slowly
1¼ cups (300 ml) whole milk pour in the remaining ¼ cup (50 g) sugar. Beat until shiny,
1 cup (235 ml) heavy cream stiff peaks form. Fold one-third of the whites into the lemon
¼ cup (30 g) confectioners’ sugar, mixture. Then gently fold in the remaining whites. Pour the
plus more for dusting batter into the prepared dish.
5. Cover the dish with aluminum foil, tenting it to allow room for
the soufflé to rise. Using another piece of foil, make a “sling”
measuring about 3 x 20 inches (7.5 x 51 cm). Use it to lower
the dish into the pot.
steam, then open the lid. Lift the dish out and uncover.
7. In a medium bowl, whisk together the cream and confectioners’

sugar until soft peaks form.
8. Dust the soufflé with confectioners’ sugar and serve warm with
the whipped cream.
Desserts 143

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Pot
YIELD:
6 servings
Sticky Toffee PREP TIME:

20 minutes
Pudding COOK TIME:

35 minutes
(350 ml) water. Butter a deep 8-inch (20 cm) round soufflé or
PUDDIN G casserole dish.
6 tablespoons (90 g) unsalted
butter, melted, plus more for 2. To make the pudding, in a medium bowl, combine the dates,
soufflé dish hot water, baking soda, and rum. Let stand until the dates are
8 dried (but pliable) Medjool very soft, about 15 minutes.
dates, pitted
¾ cup (180 ml) very hot water 3. In a large bowl, whisk together the sugar and melted butter.
1 teaspoon baking soda Whisk in the eggs, one at a time. Stir in the flour and salt.
2 tablespoons (30 ml) dark rum
½ cup (100 g) granulated sugar 4. In a food processor or blender, purée the dates and liquid until
2 large eggs smooth. Pour into the batter and stir until incorporated. Pour
1 cup (120 g) all-purpose flour the batter into the prepared dish.
5. Cover the dish tightly with aluminum foil. Using another piece
TOFFEE SAUCE of foil, make a “sling” measuring about 3 x 20 inches (7.5 x
¼ cup (½ stick, or 60 g) 51 cm). Use it to lower the dish into the pot.
unsalted butter
½ cup (115 g) packed dark 6. Lock the lid. Press [Manual] and cook on high pressure for
brown sugar 30 minutes. Use the “Quick Release” method to vent the
¼ cup (60 ml) heavy cream steam, then open the lid. Lift the dish out and uncover.
Pinch of kosher salt 7. To make the toffee sauce, rinse out and dry the inner pot.
Press [Sauté]. Add the butter and melt. Add the brown sugar
and whisk until melted, about 30 seconds. Whisk in the cream
until incorporated and then let simmer, whisking often,
for 1 minute. Press [Cancel]. Whisk in the vanilla and salt.
8. Pour the toffee sauce over the pudding and spoon into
individual bowls.

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Instant Manual
Pot
YIELD:
6 servings
Warm Chocolate PREP TIME:

15 minutes
Fudge Cakes COOK TIME:

20 minutes
(350 ml) water. Coat six 4-ounce (120 ml) heatproof ramekins
Nonstick vegetable oil with cooking spray.
cooking spray
½ cup (1 stick, or 120 g) 2. In a small saucepan, combine the butter, sugar, and cream over
unsalted butter medium heat. Heat the mixture, stirring often, until melted.
½ cup (100 g) sugar Add the chocolate chips and vanilla and remove from the heat.
¼ cup (60 ml) heavy cream Let stand for 1 minute, then whisk until creamy and smooth.
4 ounces (115 g) semisweet
chocolate chips 3. In a medium bowl, whisk together the eggs, cocoa powder,
1 teaspoon pure vanilla extract flour, and salt. Whisk in the chocolate mixture until incorporated.
2 large eggs
2 tablespoons (12 g) 4. Dividing evenly, pour the batter into the prepared ramekins.
unsweetened cocoa powder Cover each tightly with aluminum foil. Place in the pot,
1 tablespoon (8 g) all-purpose stacking them as necessary.
flour
Pinch of kosher salt 5. Lock the lid. Press [Manual] and cook on high pressure for
Vanilla ice cream, for serving 15 minutes. Use the “Quick Release” method to vent the
steam, then open the lid. Lift the ramekins out and uncover.
6. Unmold the cakes and serve warm, topped with ice cream.
Desserts 145

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Instant Manual
Pot
Dulce de Leche YIELD:

30 sandwich cookies
Shortbread PREP TIME:

5 minutes
Cookies COOK TIME:

45 minutes
INGREDIENTS 1. Insert the steam rack into the Instant Pot. Pour the condensed
milk into a 16-ounce (475 ml) canning jar with a tight-fitting
1 can (14 ounces, or 425 ml) lid. Close the jar. Place the jar on the rack and add enough
sweetened condensed milk water to come halfway up the sides of the jar (about 12 cups,
60 small shortbread cookies or 2.9 L).
then vent any remaining steam and open the lid. Remove
the jar from the pot and stir. (This will yield about 1¼ cups,
or 350 ml.)
3. Let the dulce de leche cool for 5 minutes, then sandwich

between the cookies.

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Instant Manual
Pot
YIELD:
6 servings
PREP TIME:
15 minutes
COOK TIME:
Crème Brûlée 20 minutes (plus 4 hours

refrigeration time)
(350 ml) water.
5 large egg yolks
²/3 cup (130 g) plus 6 tablespoons 2. In a large bowl, whisk together the egg yolks and ²/3 cup
(75 g) sugar, divided (130 g) of the sugar. Scrape the seeds out of the vanilla bean
½ vanilla bean, split lengthwise, and whisk into the egg mixture. Whisk in the cream and milk.
or ½ teaspoon pure
vanilla extract 3. Pour the custard into six 4-ounce (120 ml) shallow ramekins.
2¼ cups (535 ml) heavy cream Cover each tightly with aluminum foil. Place on the rack,
¼ cup (60 ml) whole milk stacking them as necessary.
4. Lock the lid. Press [Manual] and cook on low pressure for
steam, then open the lid. Lift the ramekins out (they will be
slightly wobbly in the middle). Let cool on a wire cooling rack
for 25 minutes. Refrigerate, covered, for at least 4 hours or
overnight, until completely cool and set.
5. To serve, sprinkle the top of each custard with 1 tablespoon

(13 g) of the sugar. Use a kitchen blowtorch or the oven
broiler to caramelize the sugar until dark golden brown.
Serve immediately.
Desserts 147

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Instant Manual
Pot
YIELD:
8 servings
Pumpkin PREP TIME:

20 minutes
Spice Cake COOK TIME:

50 minutes
(350 ml) water. Coat a 7-inch (18 cm) angel food cake pan
CAKE with cooking spray.
Nonstick vegetable oil cooking
spray 2. In a medium bowl, whisk together the flour, baking powder,
1½ cups (180 g) all-purpose flour baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
1 teaspoon baking powder
½ teaspoon baking soda 3. Using an electric mixer on medium-high speed, in a large
½ teaspoon kosher salt bowl, beat the butter and sugar until light and fluffy, about
½ teaspoon ground ginger 3 minutes. Beat in the eggs, one at a time, then the vanilla.
¼ teaspoon ground cinnamon Beat in the pumpkin and the molasses. Reduce the mixer
¹/8 teaspoon ground cloves speed to low and gradually add the flour mixture, mixing just
¹/8 teaspoon ground nutmeg until incorporated. Scrape the mixture into the prepared pan.
½ cup (1 stick, or 120 g) unsalted
butter, at room temperature 4. Cover the pan with aluminum foil. Using another piece of foil,
½ cup (100 g) granulated sugar make a “sling” measuring about 3 x 20 inches (7.5 x 51 cm).
2 large eggs Use it to lower the pan into the pot.
1 teaspoon pure vanilla extract
¾ cup (184 g) canned pure 5. Lock the lid. Press [Manual] and cook on high pressure for
pumpkin 50 minutes. Use the “Quick Release” method to vent the
¼ cup (85 g) unsulfured molasses steam, then open the lid. Transfer the pan to a wire cooling
rack, remove the foil, and let cool for 20 minutes before
GLAZE unmolding. Let cool completely.
1 cup (100 g) confectioners’
sugar 6. Just before serving, make the glaze. In a small bowl, whisk
4 teaspoons whole milk, plus together the confectioners’ sugar, milk, and vanilla extract
more if necessary until smooth and pourable (adding more milk, a few drops at
½ teaspoon pure vanilla extract a time, if necessary). Spoon the glaze over the top of the cake
1 lemon and let drizzle down the sides. Using a vegetable peeler, peel
the lemon zest in strips. Thinly slice the strips crosswise and
sprinkle over the cake.

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Air Air Fry
Fryer
YIELD:
8 donuts
PREP TIME:
20 minutes, plus
4½ hours to rise
Jelly Donuts COOK TIME:

20 minutes
INGREDIENTS 1. To make the donuts: Place the eggs, flour, sugar, milk, yeast,
and salt in the large bowl of an electric mixer. Beat with the
DON UTS dough hook on low speed until a sticky ball of dough forms.
3 large eggs
2¼ cups (270 g) all-purpose flour, 2. Increase the speed to medium and gradually add the butter
plus more for dusting (this step should take 5 to 6 minutes). Transfer the dough to a
2 tablespoons (25 g) sugar clean bowl, cover, and refrigerate for at least 4 hours or up to
2 tablespoons (30 ml) milk 12 hours.
1 envelope (¼ ounce, or 7 g)
active dry yeast 3. On a lightly floured surface, divide the dough into 8 even
1 teaspoon kosher salt pieces and roll into balls. Transfer to a large baking sheet
½ cup (112 g) unsalted and let rise until puffed and nearly doubled in size, about
butter, chilled and cut into 30 minutes. Carefully transfer 4 donuts to the Air Fryer rack
small pieces and cook at 350°F (180°C) for 10 minutes. Repeat with the
remaining donuts.
COATIN G AN D FI L L I N G
6 tablespoons (84 g) unsalted 4. To make the coating: Meanwhile, melt the butter in a medium
butter, melted saucepan. Place the sugar in a medium bowl. While the donuts
½ cup (100 g) sugar are still warm, one at a time, coat each donut in the butter then
½ cup (120 g) jam immediately coat in the sugar. Once cool, slice the donuts in
half and fill with jam (1 tablespoon, or 15 g, per donut). If you
have a piping bag and nozzle, you have the option to pipe the
jam into the donut’s center.

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Air Air Fry
Fryer
YIELD:
2 servings
PREP TIME:
5 minutes
S’mores Bananas COOK TIME:

8 minutes
INGREDIENTS 1. Line the Air Fryer rack with parchment paper. Leaving the skin
on, slice the banana in half lengthwise.
1 medium banana
1 teaspoon sugar 2. In a small bowl, combine the sugar and cinnamon, then
¼ teaspoon ground cinnamon sprinkle evenly over the cut sides of the banana. Transfer to
1 graham cracker, broken into the prepared Air Fryer rack and cook at 400°F (205°C) for 6
small pieces minutes.
1 heaping tablespoon (5 g) mini
marshmallows 3. Top with the graham cracker pieces, marshmallows, and
1 tablespoon (10 g) semisweet chocolate chips. Cook for 2 minutes longer to melt.
chocolate chips
Desserts 151

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Air Air Fry
Fryer
YIELD:
4 servings
Chocolate Lava PREP TIME:

10 minutes
Cakes COOK TIME:

9 minutes
INGREDIENTS 1. Spray four 4-ounce (120 g) ramekins with cooking spray.
Cooking spray 2. Melt the butter and chocolate together in the microwave in a
½ cup (112 g) unsalted butter microwave-safe bowl, stirring occasionally, until smooth. Set
4 ounces (112 g) bittersweet aside and allow to cool slightly.
chocolate, chopped
2 large eggs 3. Meanwhile, in a medium bowl using an electric mixer, whisk
2 large egg yolks together the eggs, egg yolks, and sugar until thickened and
¼ cup (50 g) sugar pale, 3 to 4 minutes.
2 teaspoons all-purpose flour
4. Fold in the melted chocolate mixture and flour. Divide the
mixture among the prepared ramekins (rounded ¹∕3 cup, or
80 g, each). Place on the Air Fryer rack and cook at 370°F
(190°C) for 8 to 9 minutes, then serve immediately. The
centers will be nice and soft.

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Air Air Fry
Fryer
YIELD:
4 pies
PREP TIME:
Caramel Apple 20 minutes, plus

20 minutes to chill
Hand Pies COOK TIME:

20 minutes
INGREDIENTS 1. Place the butter, sugar, and apples in a large skillet over
medium-high heat and cook, stirring occasionally, until the
2 tablespoons (28 g) unsalted apples have softened and caramelized, 5 to 7 minutes.
butter Remove from the heat and mix in the salt and cream. Transfer
¹∕3 cup (65 g) sugar to a bowl and refrigerate until cool to the touch, at least
2 apples (about 12 ounces, or 20 minutes.
340 g), peeled and cut into
½-inch (1 .3 cm) pieces 2. Meanwhile on a lightly floured work surface, place one pie
Pinch of kosher salt dough round and lightly roll to make the surface area slightly
2 tablespoons (30 ml) heavy bigger. Cut the round into quarters, then trim the edges to
cream make 4 rectangles. Discard the scraps or save for another use.
All-purpose flour, for dusting
Two 9-inch (23 cm) rolled 3. Place ¼ cup (60 g) of the apple mixture in the center of 2 of
pie crusts the rectangles. Lightly brush the border with water. Top with
the remaining 2 rectangles, pressing gently to seal. Use a fork
to crimp the edges and cut a small slit in the center. Repeat
with the remaining pie dough and apple mixture. Chill the pies
until firm, about 20 minutes.
4. Line the Air Fryer rack with parchment paper. Place 2 of the
pies on the rack and cook at 360°F (185°C) for 6 minutes, then
rotate and cook until the underside is golden, 2 to 4 minutes
more. Repeat with the remaining 2 pies.

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Air Air Fry
Fryer
YIELD:
6 servings
Lemon & Almond PREP TIME:

15 minutes
Soufflés COOK TIME:

10 minutes
INGREDIENTS 1. Grease six 4-ounce (120 g) ramekins or pudding molds

with butter.
Butter, for greasing
4 large eggs 2. Separate the eggs, placing 3 egg yolks in one large bowl
4 tablespoons (48 g) granulated (reserve the remaining yolk for another use) and place the
sugar, divided 4 egg whites in a second, large, very clean bowl.
1 teaspoon grated lemon zest
3 tablespoons (45 ml) fresh 3. To the egg yolks, add 3 tablespoons (36 g) of the sugar,
lemon juice the lemon zest, lemon juice, almond flour, and salt and whisk
3 tablespoons (24 g) almond to combine.
flour
¼ teaspoon kosher salt 4. Using an electric mixer, beat the egg whites until foamy.
1 tablespoon (8 g) confectioners’ Add the remaining 1 tablespoon (12 g) sugar and continue
sugar, for dusting beating until stiff, glossy peaks form, 2 to 3 minutes. Fold
one-third of the egg white mixture into the egg yolk mixture,
then fold in the remaining egg whites until just combined.
Spoon the mixture into the prepared ramekins (a heaping
½ cup, or 120 g, per ramekin).
5. Transfer to the Air Fryer rack and cook at 360°F (185°C) until
puffed and lightly golden, 8 to 10 minutes. Remove from the
rack and serve immediately, dusted with confectioners’ sugar.
Desserts 155

Text Page: 155
Index
A beer: Pozole, 99 Broccoli and Parmesan Farrotto, 129
almonds beets Twice-Baked Potatoes with Broccoli
Baked Sweet Potatoes with Green Layered Vegetable Casserole, 122 and Cheddar, 49
Apple Slaw, 130 Veggie Chips, 61 Brussels sprouts: Brussel Sprouts with
Lemon & Almond Soufflés, 155 bell peppers Hazelnuts and Parmesan, 58
anchovies: Beef Ragù, 68 Breakfast Chimichanga, 25 buttermilk: Scallion Corn Bread, 55
apples Chicken Fajitas, 87 buttons, 8
Apple Cider and Thyme–Braised Crispy Tofu Salad, 137
Brisket, 64 Jambalaya, 108 C
Baked Sweet Potatoes with Green Manhattan Clam Chowder, 110 cabbage
Apple Slaw, 130 Marinated Beef, Pepper, and Onion Coconut Shrimp Tacos, 116
Caramel Apple Hand Pies, 154 Kebabs, 72 Minestrone Soup, 127
apricot jam Shakshuka, 19 Pork Katsu, 103
Sticky and Sweet Sriracha Ribs, 98 Stuffed Peppers, 73 cannellini beans
Yogurt Parfaits with Apricot-Glazed black beans: Mexican Black Beans, 52 Layered Vegetable Casserole, 122
Berries, 16 black-eyed peas: Hoppin’ John Stew, Three-Bean Salad, 54
artichokes: Artichokes Stuffed with 97 carrots
Parmesan Bread Crumbs, 126 blueberries: Yogurt Parfaits with Beef Ragù, 68
asparagus: Asparagus and Parmesan Apricot-Glazed Berries, 16 Colombian Chicken Soup, 81
Frittata, 20 bok choy: Salmon with Soy-Ginger Hunter-Style Chicken, 82
avocados Butter and Bok Choy, 113 Manhattan Clam Chowder, 110
Avocado Fries, 40 bread Minestrone Soup, 127
Beef Taquitos, 74 Banana Bread, 23 Smashed Root Vegetables, 53
Breakfast Chimichanga, 25 Braised Lamb Souvlaki, 65 Vegetable Pot Stickers with Sesame-
Coconut Shrimp Tacos, 116 Butterscotch Pecan French Toast, 22 Ginger Dipping Sauce, 37
Colombian Chicken Soup, 81 Cheese Puffs, 41 Veggie Chips, 61
Enchiladas Rancheras, 78 Falafel, 134 cauliflower: Spice-Rubbed Cauliflower
Pozole, 99 Feta-Stuffed Kibbeh, 75 Steaks, 50
Quinoa Breakfast Bowl with Broiled Garlic Bread, 59 celery
Tomatoes, 21 Italian Sausage Meatballs, 96 Beef Ragù, 68
Pulled Pork Sandwiches, 94 Colombian Chicken Soup, 81
B Scallion Corn Bread, 55 Italian-Style Seafood Stew, 111
bacon breadcrumbs Jambalaya, 108
Deviled Eggs, 30 Artichokes Stuffed with Parmesan Manhattan Clam Chowder, 110
Manhattan Clam Chowder, 110 Bread Crumbs, 126 Minestrone Soup, 127
bananas Avocado Fries, 40 Three-Bean Salad, 54
Banana Bread, 23 Cheesy Garlic and Herb Stuffed Cheddar cheese
S’mores Bananas, 151 Mushrooms, 38 Breakfast Chimichanga, 25
beef Chicken Kiev, 91 Cheese Puffs, 41
Apple Cider and Thyme–Braised Coconut Shrimp Tacos, 116 Chili Dogs, 66
Brisket, 64 Cod Cakes in a Tangy Tomato Stuffed Peppers, 73
Balsamic Beef Short Ribs, 71 Sauce, 112 Twice-Baked Potatoes with Broccoli
Beef Ragù, 68 Crab Cakes, 118 and Cheddar, 49
Beef Taquitos, 74 Cranberry and Herb–Stuffed Turkey chicken
Chili Dogs, 66 Breast, 85 Chicken Fajitas, 87
Chili-Garlic Beef with Quick-Pickled Everything Bagel Mozzarella Sticks, Chicken Kiev, 91
Cucumbers, 67 39 Chicken Marbella, 83
Feta-Stuffed Kibbeh, 75 Italian Sausage Meatballs, 96 Colombian Chicken Soup, 81
Italian Sausage Meatballs, 96 Pork Katsu, 103 Creamy Chicken and Mushroom
Marinated Beef, Pepper, and Onion Toasted Ravioli with Marinara Sauce, Pies, 86
Kebabs, 72 136 Enchiladas Rancheras, 78
Mediterranean Stuffed Tomatoes, 70 broccoli Hunter-Style Chicken, 82
Stuffed Peppers, 73 Asian Roasted Broccoli, 57 Lemon Chicken with Green Olives, 80

Text Page: 156
Pastrami-Spiced Chicken, 88 cornflakes: Cornflake-Crusted Fish Scallion Corn Bread, 55
Quinoa Chicken Nuggets, 90 Sandwiches with Tartar Sauce, Shakshuka, 19
Smoky Glazed Chicken Wings, 31 117 Spanish Breakfast Potatoes, 26
Sweet-and-Sour Cocktail Meatballs, crab: Crab Cakes, 118 Spinach and Herb Lasagna, 128
36 cranberries: Cranberry and Herb– Spinach & Goat Cheese Frittatas, 27
chickpeas Stuffed Turkey Breast, 85 Sticky Toffee Pudding, 144
Crispy Spiced Chickpeas, 42 cream cheese Sweet-and-Sour Cocktail Meatballs,
Falafel, 134 Beef Taquitos, 74 36
Hummus with Olives, Cucumbers, Creamy Chicken and Mushroom Toasted Ravioli with Marinara Sauce,
and Tomatoes, 32 Pies, 86 136
chile peppers Double Chocolate Cheesecake, Vegetable-Fried Rice, 133
Creamy Rice with Poblanos and 140–141 Warm Chocolate Fudge Cakes, 145
Corn, 51 cucumber
Dumplings with Nuoc Cham, 132 Chili-Garlic Beef with Quick-Pickled F
Enchiladas Rancheras, 78 Cucumbers, 67 fennel
overview, 11 Crispy Tofu Salad, 137 Baked Sweet Potatoes with Green
Smoky Glazed Chicken Wings, 31 Hummus with Olives, Cucumbers, Apple Slaw, 130
chocolate and Tomatoes, 32 Italian-Style Seafood Stew, 111
Chocolate Lava Cakes, 152 Pastrami-Spiced Chicken, 88
Chocolate–Peanut Butter Brownies, D feta cheese
142 dates: Sticky Toffee Pudding, 144 Braised Lamb Souvlaki, 65
Double Chocolate Cheesecake, Feta-Stuffed Kibbeh, 75
140–141 E Mediterranean Stuffed Tomatoes, 70
S’mores Bananas, 151 edamame: Vegetable-Fried Rice, 133 flatbread: Braised Lamb Souvlaki, 65
Warm Chocolate Fudge Cakes, 145 eggplant: Vegetable Green Thai Curry, flaxseed meal: Overnight 5-Grain
chorizo 125 Cereal with Raspberries and
Chorizo and Mushroom Empanadas, eggs Coconut, 17
105 Asparagus and Parmesan Frittata, 20
Chorizo and Pinto Bean Nachos, 35 Avocado Fries, 40 G
clams: Manhattan Clam Chowder, 110 Banana Bread, 23 garlic
coconut Breakfast Chimichanga, 25 Apple Cider and Thyme–Braised
Coconut Shrimp Tacos, 116 Butterscotch Pecan French Toast, 22 Brisket, 64
Overnight 5-Grain Cereal with Cheese Puffs, 41 Artichokes Stuffed with Parmesan
Raspberries and Coconut, 17 Chicken Kiev, 91 Bread Crumbs, 126
coconut milk Chocolate Lava Cakes, 152 Balsamic Beef Short Ribs, 71
overview, 11 Chocolate–Peanut Butter Brownies, Beef Ragù, 68
Vegetable Green Thai Curry, 125 142 Beef Taquitos, 74
coconut oil Coconut Shrimp Tacos, 116 Braised Lamb Souvlaki, 65
Coconut Oil Roasted Potatoes, 60 Cod Cakes in a Tangy Tomato Broccoli and Parmesan Farrotto, 129
Coconut Shrimp Tacos, 116 Sauce, 112 Cheesy Garlic and Herb Stuffed
cod Crab Cakes, 118 Mushrooms, 38
Cod Cakes in a Tangy Tomato Creamy Chicken and Mushroom Chicken Kiev, 91
Sauce, 112 Pies, 86 Chicken Marbella, 83
Cornflake-Crusted Fish Sandwiches Crème Brûlée, 147 Chili-Garlic Beef with Quick-Pickled
with Tartar Sauce, 117 Deviled Eggs, 30 Cucumbers, 67
Italian-Style Seafood Stew, 111 Double Chocolate Cheesecake, 140 Chorizo and Pinto Bean Nachos, 35
condensed milk: Dulce de Leche Everything Bagel Mozzarella Sticks, Cod Cakes in a Tangy Tomato
Shortbread Cookies, 146 39 Sauce, 112
cookies Italian Sausage Meatballs, 96 Cranberry and Herb–Stuffed Turkey
Double Chocolate Cheesecake, Jelly Donuts, 150 Breast, 85
140–141 Lemon & Almond Soufflés, 155 Creamy Rice with Poblanos and
Dulce de Leche Shortbread Cookies, Lemon Soufflé Pudding Cake, 143 Corn, 51
146 Pork Katsu, 103 Crispy Tofu Salad, 137
corn Pumpkin Spice Cake, 148 Dumplings with Nuoc Cham, 132
Colombian Chicken Soup, 81 Quinoa Breakfast Bowl with Broiled Enchiladas Rancheras, 78
Creamy Rice with Poblanos and Tomatoes, 21 Falafel, 134
Corn, 51 Quinoa Chicken Nuggets, 90 Garlic Bread, 59
Index 157

Text Page: 157
Hoppin’ John Stew, 97 H M
Hummus with Olives, Cucumbers, hazelnuts: Brussel Sprouts with marshmallows: S’mores Bananas, 151
and Tomatoes, 32 Hazelnuts and Parmesan, 58 mayonnaise
Hunter-Style Chicken, 82 heavy cream Avocado Fries, 40
Italian Sausage Meatballs, 96 Butterscotch Pecan French Toast, 22 Coconut Shrimp Tacos, 116
Italian-Style Seafood Stew, 111 Caramel Apple Hand Pies, 154 Crab Cakes, 118
Jambalaya, 108 Crème Brûlée, 147 Deviled Eggs, 30
Layered Vegetable Casserole, 122 Double Chocolate Cheesecake, milk
Lemon Chicken with Green Olives, 140–141 Crème Brûlée, 147
80 Lemon Soufflé Pudding Cake, 143 Jelly Donuts, 150
Manhattan Clam Chowder, 110 Sticky Toffee Pudding, 144 Lemon Soufflé Pudding Cake, 143
Marinated Beef, Pepper, and Onion Warm Chocolate Fudge Cakes, 145 Pumpkin Spice Cake, 148
Kebabs, 72 hominy: Pozole, 99 Yogurt Parfaits with Apricot-Glazed
Mediterranean Stuffed Tomatoes, 70 honey Berries, 16
Mexican Black Beans, 52 Apple Cider and Thyme–Braised millet: Overnight 5-Grain Cereal with
Minestrone Soup, 127 Brisket, 64 Raspberries and Coconut, 17
Pozole, 99 Marinated Beef, Pepper, and Onion molasses
Pulled Pork Sandwiches, 94 Kebabs, 72 Pulled Pork Sandwiches, 94
Sage and Rosemary Pork Loin, 100 Overnight 5-Grain Cereal with Pumpkin Spice Cake, 148
Shakshuka, 19 Raspberries and Coconut, 17 mozzarella cheese
Smashed Root Vegetables, 53 Smoky Glazed Chicken Wings, 31 Everything Bagel Mozzarella Sticks,
Spaghetti Squash with Garlic and Sweet and Sour Pork Chops, 104 39
Sage Brown Butter, 48 Vegetable-Fried Rice, 133 Spinach and Herb Lasagna, 128
Spanish Breakfast Potatoes, 26 mushrooms
Spinach & Goat Cheese Frittatas, 27 J Cheesy Garlic and Herb Stuffed
Stuffed Peppers, 73 jalapeño peppers Mushrooms, 38
Sweet and Sour Pork Chops, 104 Breakfast Chimichanga, 25 Chorizo and Mushroom Empanadas,
Teriyaki Salmon, 115 Chorizo and Pinto Bean Nachos, 35 105
Vegetable Green Thai Curry, 125 Hoppin’ John Stew, 97 Creamy Chicken and Mushroom
ginger Pozole, 99 Pies, 86
Chili-Garlic Beef with Quick-Pickled Vegetable Green Thai Curry, 125 Hunter-Style Chicken, 82
Cucumbers, 67 jam Stuffed Peppers, 73
Crispy Tofu Salad, 137 Jelly Donuts, 150 Vegetable Pot Stickers with Sesame-
Pumpkin Spice Cake, 148 Sticky and Sweet Sriracha Ribs, 98 Ginger Dipping Sauce, 37
Salmon with Soy-Ginger Butter and Yogurt Parfaits with Apricot-Glazed mussels: Italian-Style Seafood Stew,
Bok Choy, 113 Berries, 16 111
Sweet-and-Sour Cocktail Meatballs,
36 K N
Sweet and Sour Pork Chops, 104 kale Natural Release, 9
Teriyaki Salmon, 115 Cheesy Pasta and Kale, 131
Vegetable Green Thai Curry, 125 Vegetable Pot Stickers with Sesame- O
Vegetable Pot Stickers with Sesame- Ginger Dipping Sauce, 37 oats: Overnight 5-Grain Cereal with
Ginger Dipping Sauce, 37 ketchup Raspberries and Coconut, 17
goat cheese Pork Katsu, 103 olives
Cheese Puffs, 41 Pulled Pork Sandwiches, 94 Braised Lamb Souvlaki, 65
Chorizo and Mushroom Empanadas, kidney beans Chicken Marbella, 83
105 Minestrone Soup, 127 Hummus with Olives, Cucumbers,
Spinach & Goat Cheese Frittatas, 27 Three-Bean Salad, 54 and Tomatoes, 32
graham crackers: S’mores Bananas, kielbasa: Hoppin’ John Stew, 97 Lemon Chicken with Green Olives,
151 80
granola: Yogurt Parfaits with Apricot- L onions
Glazed Berries, 16 lamb Balsamic Beef Short Ribs, 71
green beans Braised Lamb Souvlaki, 65 Beef Ragù, 68
Deviled Eggs, 30 Feta-Stuffed Kibbeh, 75 Braised Lamb Souvlaki, 65
Three-Bean Salad, 54 leeks: Italian-Style Seafood Stew, 111 Breakfast Chimichanga, 25
Gruyère cheese: Cheesy Pasta and Broccoli and Parmesan Farrotto, 129
Kale, 131 Caramelized Onion Dip, 33

Text Page: 158
Chicken Fajitas, 87 pasta Colombian Chicken Soup, 81
Chili Dogs, 66 Beef Ragù, 68 Layered Vegetable Casserole, 122
Chili-Garlic Beef with Quick-Pickled Cheesy Pasta and Kale, 131 Manhattan Clam Chowder, 110
Cucumbers, 67 Minestrone Soup, 127 Minestrone Soup, 127
Chorizo and Mushroom Empanadas, Spinach and Herb Lasagna, 128 Potato Salad with Mustard
105 Toasted Ravioli with Marinara Sauce, Vinaigrette, 46
Chorizo and Pinto Bean Nachos, 35 136 Smashed Root Vegetables, 53
Colombian Chicken Soup, 81 peanut butter chips: Chocolate– Spanish Breakfast Potatoes, 26
Creamy Rice with Poblanos and Peanut Butter Brownies, 142 Twice-Baked Potatoes with Broccoli
Corn, 51 peanuts: Asian Roasted Broccoli, 57 and Cheddar, 49
Enchiladas Rancheras, 78 pearl barley: Overnight 5-Grain Cereal prunes: Chicken Marbella, 83
Feta-Stuffed Kibbeh, 75 with Raspberries and Coconut, pumpkin: Pumpkin Spice Cake, 148
Hoppin’ John Stew, 97 17
Hunter-Style Chicken, 82 peas Q
Italian Sausage Meatballs, 96 Crispy Tofu Salad, 137 queso fresco
Jambalaya, 108 Minestrone Soup, 127 Chorizo and Mushroom Empanadas,
Lemon Chicken with Green Olives, Vegetable-Fried Rice, 133 105
80 pecans Enchiladas Rancheras, 78
Manhattan Clam Chowder, 110 Banana Bread, 23 Mexican Black Beans, 52
Marinated Beef, Pepper, and Onion Butterscotch Pecan French Toast, 22 Quick Release, 9
Kebabs, 72 Pecorino cheese: Spinach and Herb quinoa
Mediterranean Stuffed Tomatoes, Lasagna, 128 Quinoa Breakfast Bowl with Broiled
70 pepper Jack cheese: Chorizo and Tomatoes, 21
Mexican Black Beans, 52 Pinto Bean Nachos, 35 Quinoa Chicken Nuggets, 90
Minestrone Soup, 127 pickles
Potato Salad with Mustard Chili Dogs, 66 R
Vinaigrette, 46 Chili-Garlic Beef with Quick-Pickled radishes
Pozole, 99 Cucumbers, 67 Chorizo and Pinto Bean Nachos, 35
Pulled Pork Sandwiches, 94 Potato Salad with Mustard Pozole, 99
Shakshuka, 19 Vinaigrette, 46 raspberries: Overnight 5-Grain Cereal
Spanish Breakfast Potatoes, 26 pineapple juice: Smoky Glazed with Raspberries and Coconut,
Stuffed Peppers, 73 Chicken Wings, 31 17
Three-Bean Salad, 54 pinto beans: Chorizo and Pinto Bean refried beans: Breakfast Chimichanga,
Nachos, 35 25
P pita bread rice
pantry items Falafel, 134 Chicken Fajitas, 87
Air Fryer, 13 Feta-Stuffed Kibbeh, 75 Chili-Garlic Beef with Quick-Pickled
Instant Pot, 11 pita chips: Hummus with Olives, Cucumbers, 67
Parmesan cheese Cucumbers, and Tomatoes, 32 Creamy Rice with Poblanos and
Artichokes Stuffed with Parmesan pork Corn, 51
Bread Crumbs, 126 Baby Back Ribs, 101 Hoppin’ John Stew, 97
Asparagus and Parmesan Frittata, 20 Italian Sausage Meatballs, 96 Jambalaya, 108
Avocado Fries, 40 Jambalaya, 108 Stuffed Peppers, 73
Beef Ragù, 68 Pork Katsu, 103 Sweet and Sour Pork Chops, 104
Broccoli and Parmesan Farrotto, 129 Pozole, 99 Vegetable-Fried Rice, 133
Brussel Sprouts with Hazelnuts and Pulled Pork Sandwiches, 94 Vegetable Green Thai Curry, 125
Parmesan, 58 Sage and Rosemary Pork Loin, 100 ricotta cheese
Cheesy Pasta and Kale, 131 Sticky and Sweet Sriracha Ribs, 98 Italian Sausage Meatballs, 96
Chicken Kiev, 91 Sweet-and-Sour Cocktail Meatballs, Spinach and Herb Lasagna, 128
Italian Sausage Meatballs, 96 36 rookie mistakes
Layered Vegetable Casserole, 122 Sweet and Sour Pork Chops, 104 Air Fryer, 12
Minestrone Soup, 127 potato chips: Caramelized Onion Dip, Instant Pot, 9
Quinoa Chicken Nuggets, 90 33 rum: Sticky Toffee Pudding, 144
Toasted Ravioli with Marinara Sauce, potatoes rutabaga
136 Balsamic Beef Short Ribs, 71 Layered Vegetable Casserole, 122
parsnips: Smashed Root Vegetables, Caramelized Onion Dip, 33 Smashed Root Vegetables, 53
53 Coconut Oil Roasted Potatoes, 60
Index 159

Text Page: 159
S Chili-Garlic Beef with Quick-Pickled Italian-Style Seafood Stew, 111
salmon Cucumbers, 67 Jambalaya, 108
Salmon with Soy-Ginger Butter and Crispy Tofu Salad, 137 Manhattan Clam Chowder, 110
Bok Choy, 113 Marinated Beef, Pepper, and Onion Mediterranean Stuffed Tomatoes, 70
Teriyaki Salmon, 115 Kebabs, 72 Quinoa Breakfast Bowl with Broiled
sausage Salmon with Soy-Ginger Butter and Tomatoes, 21
Italian Sausage Meatballs, 96 Bok Choy, 113 Shakshuka, 19
Jambalaya, 108 Sweet-and-Sour Cocktail Meatballs, Spanish Breakfast Potatoes, 26
scallions 36 Stuffed Peppers, 73
Asparagus and Parmesan Frittata, 20 Sweet and Sour Pork Chops, 104 Vegetable Green Thai Curry, 125
Baked Sweet Potatoes with Green Teriyaki Salmon, 115 tomato paste
Apple Slaw, 130 Vegetable-Fried Rice, 133 Apple Cider and Thyme–Braised
Cod Cakes in a Tangy Tomato Vegetable Pot Stickers with Sesame- Brisket, 64
Sauce, 112 Ginger Dipping Sauce, 37 Beef Ragù, 68
Crab Cakes, 118 spinach Beef Taquitos, 74
Crispy Tofu Salad, 137 Hoppin’ John Stew, 97 Italian Sausage Meatballs, 96
Deviled Eggs, 30 Minestrone Soup, 127 Minestrone Soup, 127
Falafel, 134 Spinach and Herb Lasagna, 128 tools
Hoppin’ John Stew, 97 Spinach & Goat Cheese Frittatas, 27 Air Fryer, 12–13
Jambalaya, 108 squash Instant Pot, 10
Mexican Black Beans, 52 Spaghetti Squash with Garlic and tortilla chips: Chorizo and Pinto Bean
Quinoa Breakfast Bowl with Broiled Sage Brown Butter, 48 Nachos, 35
Tomatoes, 21 Stuffed Peppers, 73 tortillas
Salmon with Soy-Ginger Butter and strawberries: Yogurt Parfaits with Beef Taquitos, 74
Bok Choy, 113 Apricot-Glazed Berries, 16 Breakfast Chimichanga, 25
Scallion Corn Bread, 55 sugar snap peas: Crispy Tofu Salad, Coconut Shrimp Tacos, 116
Sweet-and-Sour Cocktail Meatballs, 137 Enchiladas Rancheras, 78
36 sweetened condensed milk: Dulce de turkey: Cranberry and Herb–Stuffed
Sweet and Sour Pork Chops, 104 Leche Shortbread Cookies, Turkey Breast, 85
Twice-Baked Potatoes with Broccoli 146
and Cheddar, 49 sweet potatoes W
Vegetable Pot Stickers with Sesame- Baked Sweet Potatoes with Green wheat bran: Overnight 5-Grain Cereal
Ginger Dipping Sauce, 37 Apple Slaw, 130 with Raspberries and Coconut,
shallots: Falafel, 134 Layered Vegetable Casserole, 122 17
shrimp Vegetable Green Thai Curry, 125 wine
Coconut Shrimp Tacos, 116 Veggie Chips, 61 Beef Ragù, 68
Italian-Style Seafood Stew, 111 Broccoli and Parmesan Farrotto, 129
Jambalaya, 108 T Chicken Marbella, 83
soft cheese: Cheesy Garlic and Herb tahini: Hummus with Olives, Cranberry and Herb–Stuffed Turkey
Stuffed Mushrooms, 38 Cucumbers, and Tomatoes, 32 Breast, 85
sour cream tofu: Crispy Tofu Salad, 137 Hunter-Style Chicken, 82
Asparagus and Parmesan Frittata, 20 tomatillos: Pozole, 99 Italian-Style Seafood Stew, 111
Banana Bread, 23 tomatoes Mediterranean Stuffed Tomatoes, 70
Beef Taquitos, 74 Artichokes Stuffed with Parmesan Sage and Rosemary Pork Loin, 100
Caramelized Onion Dip, 33 Bread Crumbs, 126
Chicken Fajitas, 87 Balsamic Beef Short Ribs, 71 Y
Chorizo and Pinto Bean Nachos, 35 Beef Ragù, 68 yogurt
Colombian Chicken Soup, 81 Braised Lamb Souvlaki, 65 Braised Lamb Souvlaki, 65
Creamy Rice with Poblanos and Chili Dogs, 66 Coconut Shrimp Tacos, 116
Corn, 51 Cod Cakes in a Tangy Tomato Cornflake-Crusted Fish Sandwiches
Double Chocolate Cheesecake, Sauce, 112 with Tartar Sauce, 117
140–141 Enchiladas Rancheras, 78 Yogurt Parfaits with Apricot-Glazed
Twice-Baked Potatoes with Broccoli Hummus with Olives, Cucumbers, Berries, 16
and Cheddar, 49 and Tomatoes, 32
soy sauce Hunter-Style Chicken, 82 Z
Asian Roasted Broccoli, 57 Italian Sausage Meatballs, 96 zucchini: Stuffed Peppers, 73

Text Page: 160

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AIR FRYER

100 Recipes to Cook

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Library of Congress Control Number: 2020938492

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BREAKFAST . . . . . . . . . . . . . . . . . . 14 PORK MAINS . . . . . . . . . . . . . . . . . . 92

APPETIZERS . . . . . . . . . . . . . . . . . . 28 SEAFOOD MAINS . . . . . . . . . . . . 106

SIDES . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 VEGETABLE MAINS . . . . . . . 120

BEEF AND LAMB MAINS . . 62 DESSERTS . . . . . . . . . . . . . . . . . . . . 138

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6 Air Fryer Instant Pot Cookbook

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> To steam, press the [STEAM] button and then

8 Air Fryer Instant Pot Cookbook

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2. Not moving quickly enough. When you open

3. Overfilling the pot. It is best not to fill the

QUICK RELEASE VS. 4. Forgetting to add water for pressure cooking

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10 Air Fryer Instant Pot Cookbook

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12 Air Fryer Instant Pot Cookbook

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2. Crowding the Air Fryer. Give space around it

3. Delaying clean up. If food residue is left to

4. Assuming that temperatures correlate to

5. Thinking “Bigger is better!” Buy the right size

6. Set it and forget it. Rotating food isn’t always

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Yogurt Parfaits 4 servings

with Apricot- 20 minutes

Glazed Berries 8 hours 5 minutes (plus

7. In glasses or bowls, layer the yogurt with the granola and

16 Air Fryer Instant Pot Cookbook

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5-Grain Cereal YIELD:

with Raspberries PREP TIME:

and Coconut COOK TIME:

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Shakshuka COOK TIME:

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Asparagus and PREP TIME:

Parmesan Frittata COOK TIME:

20 Air Fryer Instant Pot Cookbook

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Quinoa Breakfast YIELD:

Bowl with PREP TIME:

Broiled Tomatoes COOK TIME:

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Pecan French PREP TIME:

Toast COOK TIME:

INGREDIENTS 1. In a large baking dish, whisk together the eggs, half-and-half,

22 Air Fryer Instant Pot Cookbook

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Banana PREP TIME:

Bread COOK TIME:

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Breakfast PREP TIME:

Chimichanga COOK TIME: