CRISPY HONEY BBQ WINGS

Preparation Time

0 minutes

Cook Time	25 minutes

Servings

2-4 servings

Ingredients

• Ingredients
• 2 lbs chicken wingettes and drumettes
• 1/2 cup ketchup
• 3 tbsp White vinegar
• 2 tbsp molasses
• 2 tbsp honey
• 1/2 tsp liquid smoke
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• cayenne a Pinch of; for taste

Instructions

1. divide the wings onto two cooking trays, leaving space between both piece.
2. Put the drip pan in the bottom of the cooking chamber. Use the display panel, select AIRFRY, then adjust the temperature to 380°F and the time to 25 minutes, then press START.
3. When it display “Add Food” put one cooking tray in the top-most position and one tray in the bottom-most position.
4. When it display “Turn Food” turn the food over AND switch the cooking trays so that the one that was in the top-most position is now in the bottom-most position, and vice-versa.
5. Put  in an Ace Plus Blender, combine remaining ingredients and cook on Soup 1 for 10 minutes (or alternatively, simmer in a saucepan, stirring occasionally for 10 minutes).
6. When the AirFry  is complete, toss with the sauce and serve hot.

SOFT BOILED EGG

Cook Time	5 minutes

Servings

1-10 eggs

Ingredients

• 1 1/2 cups cold tap water it MUST be cold. Be sure to use fresh cold water each time you want to do this. The eggs need sometimes to heat the water to get the right cooking result.
• cold eggs right out of the fridge medium or large

Instructions

LOW-PRESSURE METHOD:

1. Put cold water into the pot and put the egg(s) in a basket. Close the lid and set the valve to  Sealing. Set on Low Pressure for 1 minute. Yes. ONE minute, it will beep when it is done. leave for another 1 minute natural release. Then immediately flip the valve to Venting and as soon as the pin drops,carry the egg and put the under cold running water for 30 seconds to halt the cooking process. The. End.
2. The egg will be perfectly cooked whites and runny yolks. Ideal for “dippers.” If  they are a little underdone to your taste, increase the natural release time from 1 to 1 1/2 minutes .the machine can’t be program to half minute, but you can use other device to time it.
3. Try it with one egg. If you like them a little firmer or softer, adjust the  release time, NOT the cook time.

HIGH-PRESSURE METHOD:

1. The same method  as above, but use High Pressure for 1 minute. When it beeps that it’s done, leave it for 30 seconds natural release, then flip the valve to Venting. When the pin drops, immediately put the eggs under cold running water for a few seconds to halt the cooking process. Again, try one egg. You can leave them for a few more seconds of natural release if you like them a little firmer.

COCONUT BLUEBERRY CHIA PUDDING

Preparation Time

10 minutes

Cook Time	3 minutes

Servings

8 servings

Ingredients

• 14 oz full fat coconut milk 1 can
• 1 cup Water
• 12 oz frozen blueberries 1 bag
• 1 cup chia seeds
• 1 cup rolled oats
• 1/2 cup pure maple syrup
• 1/2 tsp pure vanilla extract
• fresh berries for garnish (optional)

Instructions

1. put the coconut milk, water, blueberries, chia seeds, oats, maple syrup, and vanilla extract in the inner pot.
2. Lock the lid into place. click Pressure Cook or Manual;adjust the pressure to High and  time to 3 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure.
3. Unlock and remove the lid. Pour the pudding into individual serving cups and refrigerate until it sets, about 1 hour. Serve cold garnished with berries, and you can cover tightly and refrigerate for up to 4 days.

Recipe Notes

COOKING TIP: Because of the time needed for the pudding to set, this recipe is ideal for making the day before serving.
GLUTEN-FREE OPTION: make use certified gluten-free oats to make this dish gluten-free.
PER SERVING Calories: 390; Fat: 24g; Carbohydrates: 42g; Fiber: 13g; Protein: 8g; Sodium: 16mg

PARMESAN PUFFS 4 WAYS

Preparation Time

5 minutes

Cook Time	10 minutes

Servings

4 Servings

Ingredients

Parmesan Puffs 4 Ways

• 2 egg whites
• 4 oz good quality finely grated parmesan
• 1 cup Water

To Finish:

• 1 tbsp everything bagel seasoning or poppy seed/sesame seed mix
• 1 tbsp very finely chopped bacon
• 1 tbsp very finely chopped pecans
• 1 tbsp paprika

Instructions

1. In a medium bowl mix together egg whites and grated parmesan until it look like loose mashed potatoes.
2. mould into 8 balls and refrigerate at least 30 minutes until firm.
3. Roll 2 parmesan balls in each of the 4 toppings (2 in bagel seasoning, 2 in bacon, etc.).
4. Place parmesan balls in a parchment-lined steamer basket.
5. Then put one cup of water in the Instant Pot and insert the steam rack.  lower the steamer basket on to the steam rack with care
6. Secure the lid, make sure the vent is closed.
7. Use the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
8. When the time is up, quickly release the pressure.
9. And serve warm.

Recipe Notes

*The MANUAL and PRESSURE COOK buttons can be interchange.

CLASSIC CUBAN SANDWICHES

Preparation Time

0 minutes

Cook Time	55 minutes

Servings

6 Servings

Ingredients

Classic Cuban Sandwiches

• 2 lbs boneless pork shoulder trimmed and cut into 2 pieces, Boston butt
• 2 tsp salt
• 1 tsp pepper
• 1 tbsp olive oil
• 6 cloves of garlic minced
• 1/2 cup chicken broth or beef
• Zest and juice of one large orange
• 2 tbsp lime juice

For Sandwich

• 6 cuban rolls or bolillo or sub roll (6 inches)
• 1 tbsp butter melted
• 2 tbsp yellow mustard
• 3 oz thinly sliced deli ham
• 3 oz thinly sliced swiss cheese
• 18 dill pickle slices

Instructions

1. Season the pork pieces with salt and pepper.
2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
3. When oil gets hot, fry the meat on 2 sides, 3 – 4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. put browned meat to a shallow dish and cover with foil paper loosely.
4. Add garlic to the pot and saute 1 – 2 minutes more.
5. Add broth, juices and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Put the meat back into to the pot, turning once to coat.
6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
7. Use the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
8. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
9. Carefully remove the meat from the pot to a cutting board. Allow to cool for 5 – 10 minutes and then slice thinly.
10. cut rolls lengthwise. Brush mustard on the bottom half and the melted butter on top half.
11. Top it evenly with pork, ham, and swiss. Set under the broiler just until the cheese is melted, 1 – 2 minutes.
12. Top with pickles and press the sandwich closed.

DEVILED EGG

Preparation Time

5 minutes

Cook Time	12 minutes

Servings

12 Eggs

Ingredients

• 1 cup Water
• 6 large eggs
• 2 tbsp mayonnaise
• 1 tbsp extra-virgin olive oil
• 2 tsp mustard
• Salt and pepper to taste
• garnishes of choice

Instructions

1. Pour water into Instant Pot®. Place wire trivet in pot and arrange the eggs on top of trivet. Place lid on pot and lock into place to seal. Press the Egg or Manual/Pressure Cook setting, or cook on High Pressure for 8 minutes. Use Quick Pressure Release. Peel eggs while running under cold water and place in a bowl of very cold water to chill.
2. Cut eggs in half lengthwise, remove yolks, and place in a small bowl. Add the mayonnaise, oil, and mustard and mash together until very smooth. Season with salt and pepper. Fill egg whites with yolk mixture and top with desired garnishes. Chill until ready to serve.

Recipe Notes

Other variation: Spicy Asian Style: Replace the oil with Sriracha sauce. Top with sesame seeds.
California Style: Replace mayonnaise with mashed ripened avocado. Top with crumbled bacon.
South of the Border Style: Replace oil with hot sauce, of choice. Top with a thin slice of jalapeno pepper.

Hasselback Spiral Potatoes

Preparation Time

10 minutes

Cook Time	10 minutes

Servings

4 Servings

Ingredients

• 4 oz small russet potatoes
• 3 tbsp butter melted
• 1 tbsp finely minced parsley
• 1 tsp garlic salt

Instructions

1. Insert a 6 inch skewer lengthwise through the center of each potato.
2. Starting at one end, cut the potato crosswise in a 1/4 inch spiral pattern.
3. Very gently spread the potatoes on the skewer so that each layer is slightly separated from its neighbors. Work carefully so as not to tear the layers.
4. Pour one cup of water in the Instant Pot and insert the steam rack.
5. Carefully arrange the skewers with one end in the middle of the steam rack, and the other end leaning on the side of the pot. Do not exceed the max line marked on the pot.
6. Secure the lid, making sure the vent is closed.
7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
8. Meanwhile, in a small bowl, combine the melted butter with the parsley and garlic salt.
9. When the time is up, quick-release the pressure. Carefully remove the potatoes from the pot to a serving plate.
10. Slide the skewer out of each potato and carefully press on an angle to separate the layers.
11. Brush with garlic butter and serve hot.

Recipe Notes

*The MANUAL and PRESSURE COOK buttons can be interchange.

Guacamole Deviled Eggs

Prep Time

10 minutes

Cook Time	20 minutes

Servings

4 – 6 servings

Ingredients

• 6 eggs
• 1 large ripe avocado
• 1 tbsp lime juice
• 1/2 tsp kosher salt
• 1 tbsp sour cream
• 1 tbsp finely chopped cilantro
• 1 tbsp snipped chives
• Additional cilantro leaves for garnish

Instructions

1. Put one cup of water in the Instant Pot and insert the steam rack. Arrange the eggs on the rack, then secure the lid, making sure the vent is closed.
2. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
3. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
4. Immediately move the eggs to an ice bath for at least 5 minutes, then peel.
5. divide the eggs in half lengthwise and set the yolks aside. Arrange the emptied eggs on a serving dish.
6. In a medium bowl, rough mash avocado with a fork, then stir in lime juice, salt, sour cream and two of the egg yolks (reserve the remaining 4 yolks for another use).
7. Fold in chopped cilantro, chives and jalapeno (if using).
8. Fill eggs with avocado mixture and top each with a small sprig of cilantro.

Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Amazing Potato Salad

Prep Time

5 minutes

Cook Time	20 minutes

Servings

8 – 10 servings

Ingredients

• 2 1/2 lbs red potatoes or gold, cut into bite-sized pieces
• 4 eggs
• 1 tbsp distilled white vinegar
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 1/2 cup diced celery
• 2 scallions thinly sliced
• 2 tbsp flat-leaf parsley chopped
• 1 cup crispy crumbled bacon
• 1/2 cup parmesan grated
• 1 tbsp pepper
• Additional chopped parsley and scallions for garnish

Instructions

1. Put 1 1/2 cups of water in the Instant Pot and insert the steam rack. Place cubed potatoes in a steamer basket and lower steamer basket onto the steam rack. Add eggs on top of the potatoes.
2. Secure the lid, make sure the vent is closed.
3. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
4. When the time is complete, quickly-release the pressure.
5. Remove eggs and place in an ice bath. Sprinkle 1 tbsp vinegar over the potatoes and allow to cool.
6. Keep eggs in ice water for 5 minutes, then peel and chop.
7. After then, in a large bowl whisk together mayonnaise and dijon. Mix in celery, scallions, and parsley.
8. Fold in cooked potatoes, chopped eggs, crumbled bacon, parmesan and pepper. Season to taste.
9. Serve chilled garnished with additional chopped parsley and scallions (optional).

Corndog Minis

Prep Time

5 minutes

Cook Time	15 minutes

Servings

2 – 4 servings

Ingredients

• 8.5 oz box cornbread mix prepared
• 2-3 hot dog weiners cut into 1.5 inch lengths
• 7 popsicle sticks cut in half with any jagged edges removed, optional
• 1 cup Water
• ketchup for serving
• mustard or other condiments for serving

Instructions

1. Prepare cornbread mix according to package directions.
2. Coat the inside part of a silicone egg bite mold with nonstick spray
3. (Optional) Insert a halved popsicle stick into the cut end of each hot dog segment.
4. Put a hot dog segment in each egg bite mold.
5. cut cornbread batter amongst the egg bite molds. Tap the mold on the counter to settle the batter and remove any air pockets.
6. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the egg bite mold on to the steam rack.
7. Cover loosely with foil, then secure the lid, making sure the vent is closed.
8. Using the display panel select the MANUAL or PRESSURE COOKER function*. Use the +/- keys and program the Instant Pot for 5 minutes.
9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
10. Unmold the corn dog bites and serve with ketchup, mustard or other condiments of your choice.

Peanut butter

Prep Time

5 minutes

Cook Time	4 minutes

Servings

3.25 cups

Ingredients

• 3 cups peanuts roasted
• 3 tbsp peanut oil
• 1 tsp kosher or sea salt optional

Instructions

1. Put  ingredients to the blender pitcher and secure lid.
2. Blend on “med” manual setting for 5 seconds. stop and scrape the pitcher with a rubber scraper and replace lid.
3. Repeat step 2, 5-7 times, until the nuts start to turn into a paste.
4. Blend on “med” manual setting for 40 seconds then select “high” manual setting and blend until desired texture is reached, approximately 1-3 minutes.

Mixed nut butter

Prep Time

5 minutes

Cook Time	4 minutes

Servings

3.25 cups

Ingredients

• 3 cups mixed nuts roasted
• 3 tbsp peanut oil or almond
• 1 tsp kosher or sea salt optional

Instructions

1. Put  ingredients to the blender pitcher and secure lid.
2. Blend on “Med” manual setting for 5 seconds. Stop and scrape the pitcher with a rubber scraper and replace lid.
3. Repeat Step for  2, 5-7 times, until the nuts start to turn into a paste.
4. Blend on “Med” manual setting for 40 seconds then select “High” manual setting and blend until desired texture is reached, approximately 1-3 minutes.

Prep Time

5 minutes

Cook Time	4 minutes

Servings

3.5 cups

Ingredients

• 3 cups cookies Biscoff
• 3 tbsp coconut oil melted
• 3 tbsp cashews roasted
• 1 1/2 tbsp brown sugar

Instructions

1. Put the  ingredients to the blender pitcher and secure lid.
2. Blend on “Low” manual setting for 10 seconds. Stop and scrape the pitcher with a rubber scraper and replace lid.
3. Blend on “Med” manual setting for 5 seconds. Stop and scrape the pitcher with a rubber scraper and replace lid.
4. Repeat Step 2, 5-7 times, until the nuts start to turn into a paste.
5. Blend on “Med” manual setting for 40 seconds then select “High” manual setting and blend until desired texture is reached, approximately 1-2 minutes.