INSTANT POT FALL RECIPES RECIPES

Steps:

• Peel and slice the plantains into 1” pieces.
• In a large bowl, add 4 cups of water with 1 tbsp of salt and stir. Add the plantain slices to the bowl and let it soak for 25 minutes.
• Drain the plantain slices and pat them dry with paper towels to remove as much moisture as possible. Add them to a dry bowl and toss with 1 tbspof olive oil.
• Select AIR FRY and set the time and temperature to 350°F for 15 minutes.
• Once the basket is preheated, add the pieces of plantain in a single layer and leave some space between each slice to allow air flow. (You may have to cook in two batches.) Turn the plantains when the "Turn Food" notification sounds.
• Carefully remove the plantains from the air fryer basket and place on a cutting board. Place a piece of parchment paper over top of the plantain slices and use a small plate or glass to press down on each piece and flatten them.
• Spray the plantains with cooking spray or brush them with oil. Flip them over and coat the other side in oil.
• Select AIR FRY and set the time and temperature to 400°F for 8 minutes.
• Once preheated, add the plantains in a single layer and turn them halfway through cooking. (You may have to cook in two batches.)
• Sprinkle with salt and serve with your favorite dip.

Steps:

• Poke sweet potatoes with a fork or small knife so steam can release while cooking. Layer all sweet potatoes on top of the cooking rack and pour in the water. Pressure cook on HIGH for 15 minutes with a 10 minute natural release. Remove sweet potatoes and set aside to cool slightly. Increase cooking time for medium and large sweet potatoes.
• Pour out water and return the cooking rack to the pot. Add pecans and AIR FRY at 385F for 3-5 minutes or until toasted. Roughly chop and set aside.
• Remove the cooking rack. Pre-heat the SAUTE function on Level 2 for 8 minutes. Whisk together fluff and heavy cream in the pot. Bring to a boil and cook until lightly browned, whisking constantly for 4-6 minutes. Pour into a bowl and set aside.
• Clean the inner pot and insert the cooking rack. Cut all sweet potatoes in half vertically. Spread 1-2 tbsp marshmallow sauce on each sweet potato. Place on the rack in one layer. AIR FRY at 385F for 8-10 minutes, or until the outside is crispy and the marshmallow is toasted. Repeat as necessary.
• Combine chopped toasted pecans with pomegranate seeds, brown sugar, and salt.
• Top each sweet potato with 1-2 tbsp of pecan mixture and drizzle with remaining marshmallow sauce.