DEGLAZE INSTANT POT RECIPES

Steps:

• Add oil to a skillet or an Instant Pot (select Sauté – High. Press Start).
• Once hot, add garlic and ginger, stir quickly, then add shrimp.
• Cook, breaking it up as you go and season lightly with salt and pepper, until it turns white and cooked.
• Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornstarch, soy sauce and oyster cook for 1 minute until the liquid is gone. Add the chopped cilantro and give it a quick stir.
• Remove the skillet or the instant inner pot from heat and put it aside.
• Meanwhile pour 6 cups of cold water in a large bowl.
• Dip a rice paper sheet in water for a few seconds and place it on the cutting board.
• Leave it a minute to moisten.
• Add 2-3 tbsp of the filling mixture in the canter of the sheet in a rectangle shape.
• Starting at the bottom, fold over the rice paper sheet to cover the filling, then fold each side of the sheets over the filling, then firmly roll the whole thing up, using your fingers to keep the fillings pushed towards the middle of the roll.
• Repeat this process until all the filling has finished (There will be 12-17 rolls).
• Once they are done, spray the cooking oil generously all over the spring rolls.
• Select -Air fry- set the temperature to 400°F  and time to 15 minutes.   Press Start.  
• Once the AF shows the  ‘ADD FOOD’ sign, open the AF basket and place the spring rolls carefully into the AF basket.   Close the AF basket.  
• Once the AF shows the ‘TURN FOOD’ sign, flip the spring rolls with tongs and close the basket to continue to cook.
• Once the cooking cycle ends, remove the AF basket, and place the spring rolls on a serving plate.
• Serve warm with sweet and sour chili sauce or any preferred dipping sauce if desired. Enjoy!

Steps:

• Press Saute to turn on saute setting on Instant Pot. Add the olive oil and heat until hot. Add the onion and cook for 2 minutes, until onion starts to soften.
• Add the ground beef and cook, stirring to crumble the meat, until beef is browned, about 5 minutes.
• Stir in the garlic and then press Cancel to turn off the pot.
• Add the bell pepper, chili powder, cumin, dried oregano, garlic powder, brown sugar, salt, pepper, tomato paste and broth to the pot. Stir and scrape up any bits that are stuck to the bottom of the pot.
• Add the crushed tomatoes and beans on top of the other ingredients and DO NOT STIR the tomatoes or beans in. This will help to prevent you from getting a burn warning during pressure cooking.
• Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook on high pressure for 15 minutes. The Instant Pot will take some time to reach pressure and then the cook time will start counting down.
• When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon. Once the steam finishes escaping and the pin drops down, open the Instant Pot lid.
• Stir chili and serve with toppings, as desired.