PICNIC BASKET SET FOR 2 RECIPES

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INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Provided by Instant Brands Culinary Team

Total Time 10 minutes

Number Of Ingredients 10

4 pounds meaty beef stock bones (with lots of marrow and knuckle bones)
1 pound stew meat  and/or beef scraps (cut into 2-inch chunks, chuck or flank steak)
1 tbsp olive oil
1 medium onions (quartered)
1 large carrots (cut into 1 to 2-inch chunks)
1 large celery rib (cut into 1-inch segments or handful celery tops)
3 garlic cloves (unpeeled, smashed)
handful fresh parsley (including stems and leaves)
2 bay leaves
8-10 peppercorns

Steps:

  • Preheat oven to 400°F. Rub a little bit of olive oil over the stew meat. Place stock bones and stew meat into the Cooking Vessel.
  • Once the oven has preheated, place the Cooking Vessel into the oven. Roast in the oven for about 45 minutes. Turn the bones and meat pieces half-way through cooking, until nicely browned.
  • When the bones and meat are nicely browned, remove theCooking Vessel from the oven and place it into the Cooking Base.
  • Add carrots, onions celery tops, garlic, parsley, bay leaves and peppercorns into the Cooking Vessel.
  • Fill with cold water, 2 inches over the top of the bones (about 8-9 cups of water).
  • Close the lid. Select-SLOW COOK and set the time to 12 hours. Press START.
  • From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
  • Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
  • Once the cooking cycle is complete, open the lid.
  • Strain the beef stock through strainer.
  • Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.

INSTANT VORTEX DUAL BASKET AIR FRYER - RECIPES.INSTANTPOT.COM



Instant Vortex Dual Basket Air Fryer - recipes.instantpot.com image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 12

12 chicken wings (split, tips removed)
1 cup bread crumbs
1 tbsp thyme (dried)
4 tsp garlic powder
1/2 tbsp onion powder
2 tsp paprika
1/4 tsp black pepper
4.5 tsp salt
1 egg
1/2 tbsp olive oil
4 yellow potatoes (medium size)
3 tbsp parmesan (grated)

Steps:

  • Halve potatoes lengthwise, then cut each half vertically into four wedges.
  • Mix potato wedges with 1 tsp garlic powder, 1/8 tsp black pepper, 1 1/2 tsp salt and olive oil. Then toss potatoes gently with parmesan cheese. Set aside.
  • In a small bowl, beat egg with 1 tbsp water.
  • In a separate plate, mix breadcrumbs, 3 tsp garlic powder, onion powder, paprika, thyme, 3 tsp salt and 1/8 tsp black pepper.
  • Dip each chicken wing first into the egg mixture. Shake to remove excess liquid, then gently press the wings into the seasoned breadcrumbs to coat well with the mixture. Ensure you coat all areas of the wing and shake off excess breadcrumbs.
  • Press 1 to set up the first basket. Select Air Fry, set the temperature to 400°F and the time to 25 minutes. Select Sync Cook. Press Start.
  • When the first basket is hot, add the breaded chicken wings. When the second basket is hot, pour the potato wedges into the basket.
  • Turn food in both baskets at the signal.
  • When the cooking program ends, serve chicken wings and potato wedges with your favorite buffalo sauce.

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  • When the cooking program ends, serve chicken wings and potato wedges with your favorite buffalo sauce.
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