INSTANT VORTEX AIR FRYER – BEST CHIMICHURRI CHICKEN ...
Provided by Instant Brands Culinary Team
Prep Time 30 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 10
Steps:
- Mix all the chimichurri ingredients in a bowl.
- Let it sit for 10 minutes to infuse the flavours into the oil before using.
- Season chicken with salt, pour 2 tablespoons of chimichurri out into a shallow dish and coat chicken. Marinate for 20 minutes.
- Put it aside to use later.
- On the air fryer: Select -Roast- 380°F -for 15 minutes. Press Start.
- Once the air fryer shows the ‘ADD FOOD’ sign, open the basket and place the chicken inside.
- Close the air fryer basket.
- Once the air fryer shows the ‘TURN FOOD,’ flip the chicken with tongs.
- Close the air fryer basket to continue to cook.
- Once the cooking cycle ends, remove the air fryer basket and set it aside and allow it to rest for 5 minutes.
- Spoon remaining chimichurri over each chicken breast and serve extra chimichurri together in a small dip bowl on a serving plate.
INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES
Use your favorite salted caramel sauce—homemade or store-bought—for this easy cheesecake that pairs a salty-malty pretzel crumb crust with a sweet, creamy filling. If the sauce has hardened, warm just until fluid in the microwave.
Provided by Weldon Owen
Prep Time 15 minutes
Cook Time 51 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- To make the crust, lightly spray a 7-inch (18-cm) springform pan with nonstick cooking spray. In a small bowl, stir together the pretzel crumbs, brown sugar, and butter until a crumbly, evenly moistened mixture forms. Press the mixture evenly onto the bottom of the prepared pan, packing it tightly. Place the pan in the freezer while you make the filling, at least 15 minutes.
- To make the filling, in a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the granulated sugar and beat until combined, stopping to scrape down the sides of the bowl. Add the sour cream, eggs, vanilla, and caramel sauce and continue to beat on medium speed until smooth and creamy, about 1 minute. Pour into the prepared pan and smooth the top. Cover the pan with a paper towel and then with aluminum foil, crimping the edges.
- Pour the water into the Instant Pot®. Place the springform pan on the steam rack. Using the rack handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 36 minutes at high pressure.
- Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Remove the lid and transfer the springform pan to a cooling rack. Remove the foil and paper towel and let cool for 30 minutes. Cover with plastic wrap and refrigerate for at least 3 hours.
- To serve, remove the pan sides and cut into wedges. Serve chilled, topped with a drizzle of sauce and a sprinkle of salt
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