LARGE PRESSURE 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:

• Mix the paprika, salt, onion powder, sage, thyme, pepper, and garlic powder on a large plate until uniform. Pat the chicken thighs dry with paper towels and roll the chicken in this mixture to coat the pieces evenly and thoroughly.
• Pour the water into the cooker. Set a heat- and pressure-safe trivet in the pot. Stack the thighs on the trivet. Lock the lid onto the cooker.
• Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press Steam or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off.
• Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Line a large lipped baking sheet with paper towels. Use kitchen tongs to transfer the hot thighs to a large, lipped baking sheet. Set aside to dry for at least 20 minutes or up to 1 hour.
• Set a 12-inch skillet over medium heat. Pour in enough oil to come about 1/2 inch up the sides—or melt enough shortening in the skillet to come to the same depth. Continue heating until the fat shimmers.
• Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.