POT WITH LID RECIPES

Name: Instant Dutch Oven - Beef Stock
Total time: 10 min
Cuisine: Modern
Ingredients: 4 pounds meaty beef stocku202Fbones (with lots of marrow and knuckle bones); 1 pound stew meatu202F and/or beef scraps (cut into 2-inch chunks, chuck or flank steak); 1 tbsp olive oil; 1 mediumu202Fonions (quartered); 1 largeu202Fcarrots (cut into 1 to 2-inch chunks); 1 largeu202Fcelery rib (cut into 1-inch segments or handful celery tops); 3 garlic cloves (unpeeled, smashed); handful freshu202Fparsley (including stems and leaves); 2 bay leaves; 8-10 peppercorns

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

Ingredients

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 POT AIR FRYER LID CHICKEN BREAST RECIPE

Instant Pot Air Fryer Lid Chicken Breast Recipe image

Here is the easiest chicken breast recipe ever! Use the Instant Pot Air Fryer Lid to make the juiciest, most flavorful chicken breast ever! This is going to become your favorite way to air fry chicken.

Provided by admin

Categories Main Course

Prep Time 2 minutes

Cook Time 12 minutes

Number Of Ingredients 2

Ingredients

1 Chicken Breasts (boneless, skinless)
½ tsp Rotisserie Chicken Rub

Steps:

Make sure that the chicken breasts are of similar thickness, so that they cook similarly. Spray each chicken breast with oil spray, and sprinkle with Rotisserie Chicken Rub.
Spray the Air Fryer Basket with oil. Preheat the air fryer, if needed.Put chicken breasts in the air fryer, and make sure that they don't overlap. Cook at 400F for 12 minutes, flipping them midway. Use a meat thermometer to measure the temperature of the chicken breast. It should be at least 165F. If the chicken is not done, cook it for a few more minutes.Serve with Instant Pot Air Fryer Lid Sweet Potato Fries and Caprese Salad.

Nutrition Facts : Calories 264 kcal, CarbohydrateContent 2 g, ProteinContent 48 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 145 mg, SodiumContent 263 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

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