A homemade air fryer meatballs recipe that is so quick and easy, it’s silly not to make them. Perfect for a meatball sub, or with pasta. Ready in less than 10 minutes in my air fryer, they are great for any weeknight. A blend of ground chuck and ground pork keeps the flavor high and the cost low.

Shopping List

• Ground Beef
• Ground Pork
• Eggs
• Parmesan Cheese
• Breadcrumbs
• Fresh Parsley and Basil
• Dry Oregano
• Fresh Garlic

Keep it Loose

A perfect meatball is a light and pillowy one. DO NOT over work the grind! Keep it loose, don’t work it so much with your hands that you can no longer see the texture of the original grind.

Over working makes a dense and rubbery meatball that is just unpleasant. I use a fork to mix my ingredients together. This keeps the mix cold, so the fats stay firm, and my stubby fingers aren’t compressing things too much.

Then I use an ice cream scoop to portion. I don’t worry about making perfect spheres because you will end up with a flat spot anyway, so let’s just get them cooked.

Air Fryer Versatility

In this recipe I start the air fryer meatballs at 350°F to get them cooking and firm them up. Once I can’t see any pink at all from the outside, I crank the heat to 390°F to finish the meatballs and create lots of tasty browning.

I give a flat 3 minutes to start, then 5 more to finish in the recipe. This worked great with my unit, but every unit varies, even within the same model line. Once you turn the heat up you need to keep an eye on things. When used right an air fryer is a marvelous thing but they can dry out a piece of protein very fast.

If you take a peek and think they are done, break one open. If there is zero pink, it’s time to eat! Getting them brown will taste great, but not at the cost of drying them out, just keep that in mind.

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Want to try out a different kind of meatballs? Give these Teriyaki Glazed Meatballs a try. If you want a different type of meatballs, Instant Pot Turkey Meatballs might be a little more your style.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Italian Style Meatballs in the Air Fryer appeared first on .

Shopping List

• Large Macaroni Noodles
• Velveeta
• Cheddar Cheese
• Half and Half
• Crispy Bacon Bits
• Pickled Jalapeno Peppers
• Salt and Pepper
• Onion Powder
• Taco sized flour or corn tortillas

How is this not a thing?

I do a dinner stream on twitch several days a week: UMBRAo72 – Twitch. I was making bacon mac and cheese, nothing special. One of the viewers in chat, by the name of Fiesta Taco likes to challenge me to turn whatever I’m making into a taco.

I usually comply, unless I’m making soup. That’s where I draw the line.

Anyway, it was awesome, I warmed up a tortilla, hit it with some hot sauce and my world was changed. I want to share that silly world with you all.

The Recipe?

It’s kind of so simple that it’s dumb. Use any macaroni and cheese you like. As long as it’s awesome it will be fine. Jam it in a taco shell, top it with bacon, hot sauce and jalapenos. Of course, I will be leaving the exact recipe for my quick one pot mac and cheese. But any mac n cheese that makes you happy is perfect.

Tortillas

I prefer a taco tortilla that is a blend of flour and corn. I like the texture of flour, and the flavor of corn. You can use whatever tortilla that you like. Add any taco toppings you like, it’s your world. I feel like shredded lettuce might be weird, but also… it might be genius. So have fun with it.

Print

Easy One Pot Mac N Cheese

This easy, one pot recipe is perfect for a quick weeknight side dish. No need to drain the macaroni after cooking, its already simmering in the makings of the cheese sauce. Finished with a crispy bread crumb topping, giving some of the texture of a baked Mac N Cheese for a fraction of the effort.

Course Appetizer, side, Snack

Cuisine American, Comfort, Soul, Vegetarian

Keyword Cheddar, Cheesy, Classics, Comfort Food, Macaroni and cheese, Pasta, Southern Soul Food

Prep Time 5 minutes

Cook Time 8 minutes

Melting the cheese 3 minutes

Total Time 16 minutes

Servings 4

Author Chef Eric

Cost $6-7

Equipment

• Standard Stove
• Medium Pot
• Small Skillet
• Slotted Spurtle
• Measuring Cup
• Cheese Shredder

Ingredients

• 8 oz Macaroni Noodles
• 4 oz Deli American Cheese shredded
• 8 oz Extra Sharp Cheddar Cheese shredded
• 1 1/2 cups Water
• 1 cup Whole Milk
• 1/2 tsp Dijon Mustard
• 2 tbsp Butter divided
• 1/3 cup Panko Breadcrumbs
• 2 tbsp Parmesan Cheese grated

Instructions

• Combine milk and water in a medium saucepot. Place over high heat and bring to boil.
• Add Macaroni and cook for 8 minutes
• Drop heat to low and add Dijon Mustard, and 1tbsp butter, and combine.
• Add American cheese and stir till melted.
• Turn off heat and add cheddar cheese. Stir till melted.

Bread Crumb Topping

• Melt 1tbsp butter in a small skillet over medium high heat.
• Add breadcrumbs and parmesan cheese.
• Stir frequently and toast breadcrumb mixture till golden brown.
• Top Macaroni and Cheese with toasted bread crumb mix, and enjoy.

Video

https://www.youtube.com/watch?v=UKGx9_BRDrE&ab_channel=HomePressureCooking

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Want to try out a different kind of taco? Try some Bison Tacos with Pico de Gallo and Queso or if you just want the mac part, this Instant Pot Mac and Cheese might be a little more your style.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Bacon Mac and Cheese Tacos appeared first on .

Have you ever tried a tray bake salmon sushi? I love how the Ninja Foodi can first cook sushi rice to perfection and then bake the topping for this unique sushi inspired home cooked meal. When I first saw this on social media, I thought it was the most genius way to curb a sushi craving. You may think warm sushi is odd, but there are a few out there that have begun to become popular in the world. This is one of them.

The Ingredients

There’s no need to get overwhelmed with the amount of ingredients. The basics for what you need are rice, ideally sushi rice, cooked salmon, spicy mayo and seaweed snacks. The rest are just bonus options to make it more like a fancy sushi experience at home. I’ve shown you how to make your own spicy mayo and sushi rice vinegar but feel free to get them pre-made. You can find most of these ingredients at any Asian supermarket or online.

• sushi rice
• rice vinegar
• salt
• sugar
• salmon
• crab
• mayo
• soy sauce
• sesame oil
• sriracha
• sesame seeds
• cucumber
• green onion
• bonito flakes
• seaweed snacks
• pickled ginger
• wasabi

Make the Sushi Rice

I love using the pressure cooker function to make sushi rice. It’s really handy. Let’s ignore the fact that there are people who solely train their whole lives to make sushi rice in Japanese restaurants. Here’s an easy way to make it at home. Rinse your rice until the water runs clear through a sieve. Allow it to sit while you make your sushi rice vinegar. Dissolve the vinegar, salt and sugar, then pressure cook the rice. Once the rice is done, fold in your rice vinegar.

Baking the Salmon Sushi

Flatten the rice and top it with a special sesame and seaweed seasoning called furikake. Just use sesame seeds or omit it all together if you want. Mix together the seafood you’re using (or you can just use one type of seafood) with the spicy mayo ingredients and top the rice with that. Bake and then broil your sushi bake in the Ninja Foodi (yay one pot meals!). Top it with more seasonings if you want and then serve it on seaweed snacks.

Print

Viral Salmon Sushi Bake in the Ninja Foodi

Course Dinner

Cuisine American, Japanese, Korean

Prep Time 10 minutes

Cook Time 28 minutes

Servings 6 people

Author Eva Bee

Equipment

• Ninja Foodi

Ingredients

Sushi Rice

• 2 cups sushi rice rinsed until drained clear
• 2 cups water
• ¼ cup rice vinegar
• 1 ½ tsp salt
• 1 tbsp sugar

Fish Topping

• 2 210g cans cooked wild salmon drained
• 1½ cups cooked crab meat or imitation crab
• ½ cup mayo Japanese kewpie mayo if you can find it
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp sriracha

Toppings

• toasted sesame seeds or Japanese fruikake seasoning (optional)
• thin slices of cucumber
• green onions thinly sliced
• bonito flakes

For serving

• 4 packs toasted seaweed snacks
• pickled Japanese ginger (optional)
• wasabi (optional)

Instructions

• Rinse rice until drained clear and drain well in a sieve for 5 minutes.
• Meanwhile, whisk together vinegar, salt and sugar until fully dissolved. You can warm it slightly in a saucepan if desired.
• Add the rice and water to the Ninja Foodi. Make sure that all the rice is on one level. Cover with the pressure cooker lid and pressure cook on high for 6 minutes. Naturally release for 10 minutes.
• Meanwhile, prepare topping ingredients. Mix together the fish topping ingredients in a bowl. Set aside.
• Prepare the remaining toppings and serving ingredients. Set them aside.
• When the sushi rice is done cooking, fluff it up and carefully fold in the vinegar mixture.
• Level out the rice, top it with fruikake sesame seed topping seasoned to your liking (optional), scatter the fish mayo mixture on top and set the Ninja Foodi to bake at 325F for 5 minutes. Broil at 450F for 2 minutes or until the top begins to char.
• Top the fish with desired fresh toppings and serve with toasted seaweed snacks.

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Want to try out a different kind of sushi? Give these Keto Sushi Rolls a try. If you want a different type of salmon, Instant Pot Salmon Risotto might be a little more your style.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Viral Salmon Sushi Bake in the Ninja Foodi appeared first on .

This tomato & corn free Instant Pot chili recipe is great for the upcoming cooler weather. When I got a recipe request for tomato & corn free chili I immediately thought of all the people out there that are sensitive to nightshade vegetables and grains. Over the course of a few years, a few nutritional scientists saw that some of their clients with autoimmune disorders fared better with their illnesses when removing these groups of foods. The Autoimmune Paleo diet was born (AIP for short). I won’t go into all of the specific groups of food that are omitted but myself and my husband benefited greatly by following this. Seek out a naturopath or nutrition expert for more details! Either way, this is a scrumptious chili with a unique blend of ingredients.

The Ingredients

As pumpkin season is coming up, you can use some squash if you want, but I opted for canned because it’s easier to whip up in a jiffy if you already have it in your pantry. Otherwise, the ingredients are relatively simple. Of course you won’t get the exact flavour of a classic chili without the tomatoes and chili powder, but you’ll get a comforting stew no matter what! Pairing it with lime juice, tortillas and cilantro takes it up a notch.

• cooking oil
• ground beef
• salt
• carrots
• onion
• celery
• garlic
• sugar
• oregano
• turmeric
• cinnamon
• beef broth
• pumpkin puree

For serving (suggested):

• cilantro
• green onion
• avocado
• lime
• tortillas

Sauté the Beef and Veggies

First thing’s first: cook down your beef with salt in some cooking oil. Once it’s mostly browned, add your carrots, onion, celery, and garlic. Cook that all down until it’s nice and soft and well combined. Then come your seasonings! Coconut sugar is a whole foods variety of brown sugar, so I’m using that to keep it AIP. Then add some AIP friendly spices like oregano, turmeric and cinnamon. If you aren’t sensitive to chilies, feel free to add a bunch of chili powder here.

Pressure Cook the Chili

Adding some broth now removes any crusted on browned bits at the bottom of the Instant Pot base. Scrape the bottom and make sure it’s all removed so that it doesn’t burn. Stir in the pumpkin purée and pressure cook until it’s nice and tender. Finally, the last step for this instant pot chili recipe is to serve it up with your favourite toppings! If you’re sensitive to tomatoes yourself but eating with someone who isn’t, have some salsa on the side for them if they want.

Print

Tomato & Corn Free Chili in the Instant Pot

Course Dinner

Prep Time 10 minutes

Cook Time 25 minutes

Servings 8 Servings

Author Eva Bee

Equipment

• Instant Pot

Ingredients

• 2 tbsp cooking oil
• 2 lbs ground beef
• 2 tsp salt
• 4 carrots peeled and chopped
• 2 onions peeled and chopped
• 2 cups celery chopped
• 2 cloves garlic peeled and chopped
• 2 tbsp coconut sugar or brown sugar if not AIP
• 1 tbsp oregano
• 1 tsp turmeric
• ½ tsp cinnamon
• ½ cup beef broth
• 15 oz pumpkin puree make sure it's not pie pumpkin puree

For serving (optional)

• fresh cilantro
• green onion sliced
• avocado chunks
• lime wedges
• cassava tortillas or regular tortillas if not AIP

Instructions

• Set Instant Pot to saute setting to high. Add in the cooking oil and cook the ground beef until browned, about 5 minutes.
• Add the carrots, onion, celery and garlic and saute until translucent, another 5 minutes.
• Add the sugar, oregano, turmeric and cinnamon. Stir and cook for 2 minutes or until fragrant.
• Turn off the heat and deglaze the pan with beef broth, scraping the bottom of the pot for any browned bits.
• Stir in the pumpkin puree, cover with the pressure cooker lid and pressure cook on high for 8 minutes. Naturally release for 5 minutes.
• Remove the lid, stir and taste for seasoning adding more salt as desired.
• Serve with desired toppings.

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Want to try out a different kind of chili? Instant Pot Lentil Chili or Five-Bean Instant Pot Chili might be a little more your style.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Tomato & Corn Instant Pot Chili Recipe appeared first on .

I’m so happy about these stuffed pork chops. Cooking pork chops can be tricky to keep them juicy. When they’re stuffed with this bread crumb stuffing and are cooked in the Ninja Foodi, they come out so deliciously! I can’t wait for you to try them. Think of this like the Thanksgiving version of a pork chop. I won’t get mad at you if you serve this with cranberry sauce.

The Ingredients

So the stuffing is your basic breadcrumb stuffing. You can use dry or soft breadcrumbs but I think soft breadcrumbs would make these more delicious. I love how juicy these pork chops turn out. They require very little babying in the process. I think part of the key is to use pork rib chops – a bit more of a juicy cut than, say, a loin chop. Make sure the pork chops are around 1 1/2″ thick so that you can make a pocket as best as you can without slicing all the way through.

• vegetable oil
• celery
• onion
• breadcrumbs
• parsley
• Italian seasoning
• salt
• pepper
• pork chops

Make the Stuffing

The great thing about using the Ninja Foodi is that you can cook the stuffing in the base of it before you air crisp the pork chops. Simply sauté some finely chopped celery and onion. Once it’s nice and soft, add the rest of the filling ingredients and stir until the breadcrumbs are incorporated into all the seasonings. Remove and set aside in a bowl. Turn off the Ninja Foodi and wipe out with a paper towel (while wearing an oven mitt!) to lightly clean it.

Stuff and Air Crisp the Pork Chops

Now comes making the pork chop pocket. Carefully score one edge of each pork chop to make an incision. If it’s easier to butterfly the pork chop, you can do that and then secure the chop with toothpicks. I find it fun to leave the pocket opening without sealing it but make sure the stuffing is really well stuffed inside or else it’ll spill out everywhere as you transfer the chops to the Ninja Foodi trivet. Make sure to season the pork chops on both sides before you’ve stuffed it. Oil the trivet and the pork chops, stuff the chops and air crisp until the center of the stuffing is 165F. Allow them to rest and you’re done!

Print

Stuffed Pork Chops in the Ninja Foodi

Course Dinner

Prep Time 5 minutes

Cook Time 13 minutes

Resting Time 5 minutes

Servings 2 Servings

Author Eva Bee

Equipment

• Ninja Foodi

Ingredients

Filling

• 1 tsp vegetable oil plus more for cooking
• 1 stalk celery
• 2 tbsp finely chopped onion
• ⅓ cup breadcrumbs I used gluten fee
• 1 tbsp fresh parsley finely chopped
• ½ tsp Italian seasoning
• ¼ tsp salt
• fresh ground pepper to taste
• 2 tbsp chicken broth

Pork Chops

• 2 pork rib chops boneless, 1 ½" thick
• salt and pepper to taste

Instructions

• Turn the Ninja Foodi onto the medium high saute setting.
• Heat up the cooking oil then start sauteing the onion and celery until translucent, about 3 minutes.
• Add in the remaining filling ingredients. Stir to just combine and then remove from the Ninja Foodi. Set aside in a bowl until it's cool to the touch. Wipe out the Foodi with a paper towel and place the trivet inside.
• Carefully cut a horizontal slit into the side of each pork chop. Do not cut it all the way through. Make a pocket big enough to fill with the amount of filling you made.
• Season both sides of the pork chop with salt and pepper.
• Preheat the Ninja Foodi on the air crisp setting to 350F.
• Fill the pork chops with filling. Optionally secure with toothpicks.
• Brush the trivet with cooking oil and place the pork chops on top. Brush them with more cooking oil.
• Cook for 8-10 minutes. If you're using bone in pork chops, it will take longer. Cook until your desired doneness but a good rule of thumb is to cook it until the filling reads 165F.
• Remove pork chops and tent with foil. Allow to rest at least 5 minutes.

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Want to try a different type of stuffed pork chop? Give these Stuffed Pork Chops in the Ninja Foodi a try, or if you want to try some chicken instead, this Air Fryer BBQ Chicken Wrap with Bell Pepper Slaw might be a little more your style.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Stuffed Pork Chops in the Ninja Foodi appeared first on .

If you’re looking for a vegetarian recipe that uses BBQ rub, here’s a fun and quick side dish – air fryer frozen broccoli. Yup! No need to thaw, boil in a separate pot. Just toss with oil and that BBQ rub you have lying around your cupboard and you’ve transformed a bland typical side dish into something special! I know that someone is out there looking for how to cook frozen broccoli in the air fryer – this one is for you!

The Ingredients

You’re in luck – you got just three! Again, do not thaw your broccoli. I wrote this recipe specially designed for frozen broccoli right out of the bag. Talk about convenience! Give it a flare with your favourite BBQ rub. This is a great accompaniment to anything you may have on the grill or on the stove.

• frozen broccoli
• vegetable oil
• BBQ rub

Toss with BBQ Rub

Place the frozen broccoli in a bowl big enough to toss the frozen broccoli. Add your vegetable oil and BBQ rub and toss to coat it evenly. If your BBQ rub doesn’t have any salt in it, add a small pinch. You can always season the broccoli a little more with salt at the table.

Air Crisp the Broccoli

I used the Ninja Foodi to char my broccoli. Preheat it before you add the broccoli. The time it takes to cook through depends on what kind of broccoli you’re going for. More of a steamed type of flavour – less time; more of a charred flavour – more time. Serve immediately and enjoy!

Print

Air Fryer Frozen Broccoli

Course Side Dish

Cuisine American

Prep Time 3 minutes

Cook Time 12 minutes

Servings 4 side servings

Author Eva Bee

Equipment

• Ninja Foodi

Ingredients

• 1 lb frozen broccoli use the floret variety, not the small cut, still frozen, not thawed
• 2 tbsp avocado oil
• ½-1 tbsp bbq rub depending on how salty it is
• pinch salt only if your bbq rub doesn't contain salt

Instructions

• Preheat the Ninja Foodi to 390F.
• Meanwhile, toss the broccoli with the remaining ingredients in a large bowl.
• Add seasoned broccoli to the air fryer insert. Air crisp for 5-12 minutes or until your preferred cook level. 5 minutes will yield just cooked broccoli, 12 minutes will give it some char.
• Serve immediately.

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Want to try out a different kind of vegetable in the air fryer? Give these Air Fryer Vegetable Fritters (Pakoras) a try. If you want a different type of vegetable, Instant Pot Mexican Street Corn might be a little more your style.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Air Fryer Frozen Broccoli appeared first on .

If you’re looking for the perfect freezer friendly chicken recipe, here’s the one for you! Rich and flavourful Instant Pot chicken stew is the best recipe when you’re craving something as the weather starts to cool. This recipe was inspired by my time at cooking school in Ireland. My husband is a very ‘meat and potatoes’ kinda guy so I was excited to learn this recipe and make it for him when I got back from cooking school. I adapted the recipe to be Instant Pot friendly.

The Ingredients

Not only does this Instant Pot chicken stew cook in a fraction of a time as it would on the stove, but it’s super economical – I used whole chicken quarters and shredded the meat after it was done cooking. Not only do you get a rich broth at the same time, but you save a few bucks using this cut of chicken as well as a surprising amount of meat off of it. I was always told in cooking school that cooking meat bone-in yields a more flavourful finished dish.

• chicken leg quarters
• salt and pepper
• cooking oil or fat
• bacon
• carrots
• onions
• mushrooms
• broth
• potatoes
• cream
• corn starch

Sear the Chicken

Set your Instant Pot base to sear on the high setting. I managed to fit all 3 chicken leg quarters in the base of my 8qt Instant Pot. Do them one or two at a time though if you find you can’t fit them in. Sear until golden brown on both sides. This could take a little bit of patience. Try and prevent the skin from tearing by leaving the chicken skin side down for longer than you think. Gently pull at it with tongs. If it doesn’t release easily, leave it. Of course if you get the sense it’s burning, try and use a flat spatula to release the chicken’s skin from the bottom of the pot. Set the chicken aside and start cooking the bacon in the left over grease.

Pressure Cook the Stew

Sauté the carrots, onions, and mushrooms briefly along with the bacon. You want them to sweat a little before you pressure cook them. Then, deglaze the pot with chicken broth. Lay the chicken legs and potatoes on top and you’re ready to let the Instant Pot do it’s magic! Pressure cook it until the chicken is cooked through and tender. When it’s done, I like to shred the meat off of the chicken bones but leave it in for a more rustic stew. If you leave it as is, the stew is a a little bit more like a soup consistency. If you want it thicker, swirl in cornstarch and water and simmer until thickened. Eat immediately or freeze for later!

Print

Instant Pot Chicken Bacon Stew

Prep Time 20 minutes

Cook Time 40 minutes

Servings 6 Servings

Author Eva Bee

Equipment

• Instant Pot

Ingredients

• 3 chicken leg quarters
• salt and pepper to season
• 2 tbsp cooking fat
• 4 slices bacon chopped into 1" pieces
• 4 large carrots peeled and cut into 3" chunks
• 2 medium onions peeled and but into 1/8ths
• 225 grams cremini mushrooms halved
• 1 cup chicken broth
• 4 medium white potatoes peeled and quartered
• ½ cup cream
• 3 tbsp corn starch

Instructions

• Turn Instant Pot to saute on high heat. Add in cooking fat and wait 30 seconds for it to heat up.
• Meanwhile, season the chicken quarters on all sides with salt and pepper. Sear skin side down until golden brown. Set aside on a plate.
• Set the heat to medium. Add in the bacon pieces and saute until golden brown.
• Add in carrots, onions and mushrooms and saute until they begin to sweat, about 5 minutes.
• Pour in the chicken stock and scrape the bottom to release any stuck on bits.
• Top veggies with quartered potatoes. Season with a pinch of salt and pepper.
• Lay the seared chicken quarters on top. Do not fold them into the vegetables.
• Pressure cook on high for 15 min. Naturally release for 10 min.
• Carefully remove chicken quarters from the Instant Pot. Optionally remove the meat off the bones.
• Turn Instant Pot to saute on medium heat. Stir in the cream and simmer for 5 minutes to thicken the sauce occasionally scraping the bottom to ensure nothing burns. Taste for seasoning adding any extra salt and pepper as desired.
• Stir corn starch with 2 tbsp water and whisk until smooth. Swirl into the stew to thicken.
• Stir in cooked meat and serve.

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Want to try a different type of Instant Pot soup? Give this Instant Pot Minestrone Soup a try, or if you want something a little more traditional, this Rustic Beef and Barley might be a little more your style.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Instant Pot Chicken Stew appeared first on .

The 10-minute breakfast of true champions! Garlic toast with runny egg and avocado, drizzled with garlic butter and topped with cherry tomatoes. Yes, please! Made in the air fryer, so the cleanup is quick and painless.

Shopping List

• Fresh Bread i.e. Cuban Loaf, Baguette etc…
• Avocado
• Eggs
• Grape Tomatoes
• Butter
• Fresh Garlic
• Smoked Paprika
• Green Onions
• Oregano

A Few of My Favorite Things

Fresh bread, avocado, way too much garlic, and runny egg yolk. This might be my menu if I am ever in a last meal request situation. Hmmm, it would need a significant amount of bacon though. Let’s save that version for a special occasion. I can call this a “healthy recipe” right now, adding bacon would only confuse that.

More Garlic Butter Please!

The garlic butter is clearly the star of this recipe. I know the egg and avocado bring people in the door, but they stay for the garlic butter, trust me. When the egg yolk mingles with the butter on the plate it makes a kind of garlic hollandaise sauce that I would consume by the quart if I could.

Print

Avocado Toast with Egg in the Air Fryer

The 10-minute breakfast of true champions! Garlic Toast with runny egg and avocado. Drizzled with garlic butter and topped with cherry tomatoes. Yes Please!

Course Appetizer, Breakfast, Dinner, Lunch

Cuisine American, Comfort, Fusion

Keyword Air Fryer, Avocado, eggs, Toast

Prep Time 1 minute

Cook Time 9 minutes

Total Time 10 minutes

Servings 1

Author Chef Eric

Equipment

• Air Fryer
• Mini Cast Iron Skillet
• Small Bowl

Ingredients

• 1 slice fresh bread slice 1 1/2 – 2 " thick
• 1/2 avocado, sliced
• 1 large egg
• 2-3 grape tomatoes, sliced into halves, or quarters.

Garlic Butter

• 6 tbsp butter
• 2 cloves fresh garlic, chopped
• 1/4 tsp smoked paprika
• 1 tbsp green onion, minced
• 1/2 tsp oregano
• 1/2 tsp black pepper

Instructions

• Preheat air fryer to 360 F 182 C. Place greased cast iron pan, and thick sliced bread next to each other in basket and cook for 3-4 minutes. Till bread is crisp on the outside and still a bit moist on the inside. Pan should be preheated.
• In a small bowl combine "garlic Butter" ingredients and microwave for 30 seconds to melt butter. Then mix well and set aside.
• Remove toast from air fryer and place on a plate,
• Crack egg into cast iron pan and continue cooking 3-4 minutes till egg whites are cooked solid and yolk is warmed through.
• Spread half of the garlic butter over top of toast.
• Top garlic toast with sliced avocado. Lightly season avocado with kosher salt and black pepper.
• When egg is ready place on top of avocado, and drizzle remaining garlic butter over egg and top with sliced grape tomatoes.
• Enjoy!

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Need some more easy breakfast recipes? Try out some Mason Jar McMuffin in the Instant Pot or some Egg Puff Breakfast Casserole in the Ninja Foodi.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Avocado Toast with Egg in the Air Fryer appeared first on .

Who has time to layer infinite ingredients into a lasagna pan? Not this girl. This Instant Pot lasagna soup is quick and easy to whip up. It’s a great way to curb those lasagna cravings in a jiffy. Sure, a classic lasagna is decadent and amazing comfort food, but imagine this as the quick weeknight edition for a hungry family.

The Ingredients

With a few classic lasagna ingredients you can pull this off in no time. I love using real Italian sausage, and I’m lucky enough to have homemade Italian sausage here but you can grab whatever you have available in stores. This is also super easy to make gluten free, like I did, if you have access to gluten free lasagna noodles. If you’re lactose intolerant, you can serve the cheese on the side and have those who want cheese add it to their soups.

• olive oil
• Italian sausage
• salt
• onion
• garlic
• beef broth
• chopped tomatoes
• lasagna noodles
• frozen kale or spinach
• mixed Italian cheeses
• basil
• black pepper

Cook the Meat

Set the Instant Pot to the sauté setting and start browning crumbled Italian sausage (make sure you’ve removed the skin) and salt. Cook it until it’s brown and then add the onion and garlic. It’s as simple as that to start making your quick lasagna soup.

Pressure Cook

Deglaze the bottom of the pan with beef broth. Scrape up any stuck on brown bits so it doesn’t burn while pressure cooking. Add the chopped tomatoes and top with broken lasagna noodles. Stir it or push the lasagna noodles so that they’re underneath the liquid and that they don’t overlap too much on top of one another or they won’t cook evenly. After it’s done pressure cooking, stir in frozen greens like kale or spinach. It’ll be so hot that it’ll cook almost instantly. To serve it, have some fresh or dried basil on hand, some mixed Italian cheeses and fresh ground pepper.

Print

Lasagna Soup in the Instant Pot

Course Dinner

Cuisine American

Prep Time 5 minutes

Cook Time 21 minutes

Servings 4 Servings

Author Eva Bee

Equipment

• Instant Pot

Ingredients

• 1 tbsp olive oil
• 1 lb italian sausage skin removed and crumbled
• ½ tsp salt
• 1 onion peeled and chopped
• 3 cloves garlic peeled and chopped
• 1 cup beef broth
• 1 28oz can chopped tomatoes
• 2 cups broken lasagna noodles I used gluten free dried noodles
• 1 cup frozen kale or spinach

For serving

• 1 cup mixed Italian cheeses I used grated mozzarella and parmesan
• fresh or dried basil leaves
• fresh ground black pepper to taste

Instructions

• Heat the Instant Pot on saute mode on medium heat.
• Add oil and crumbled Italian sausage and salt. Cook for 3 minutes or until browned.
• Add in onion and garlic and saute for 3 minutes or until onion is softened.
• Pour in broth and tomatoes and stir. Scrape the bottom of the pot to make sure you scrape up any browned bits off the bottom.
• Add in the lasagna noodles.
• Cancel the saute setting.
• Pressure cook on high for 8 minutes. Naturally release for 5 minutes.
• Remove lid and stir in frozen kale. The heat should cook it in no time but if you want it a little more tender, set the Instant Pot on saute mode on medium and simmer for 5 more minutes stirring occasionally.
• Ladel into bowls and top with cheese, herbs and pepper.

Video

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Need some more easy Instant Pot recipes? Try out some Sloppy Joes in the Instant Pot or some Peanut Butter Cake if you want some dessert.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Lasagna Soup in the Instant Pot appeared first on .

Who doesn’t like a good Instant Pot pasta recipe? This one uses the classic combination of rich and flavourful Italian sausages with peppers and rapini. A delicious combination if you ask me! This comes together so quickly that it’ll surely become a weeknight staple. This sausage pasta can easily be made gluten free with gluten free fussili if you can get your hands on in many grocery stores. I hope you enjoy this recipe that uses the best summer veggies have to offer!

The Ingredients

Feel free to substitute the rapini, an Italian slightly bitter green similar to broccoli or broccolini, with broccoli here. I just wanted to stick with the classic rapini and Italian sausage combination. The Instant Pot really cooks out most of the bitterness of the rapini so if this is a new vegetable for you – go for it! As I mentioned above, gluten free fussili noodles are easy to find in grocery stores. If not, use regular fussili or substitute with penne.

• Italian sausages
• bell peppers
• onion
• pasta sauce
• Italian seasoning
• pasta
• chicken broth
• rapini
• salt
• parmesan cheese

Sauté the Ingredients

The Instant Pot is great since it has the sauté setting built in. You can cook down the sausage, peppers and onion all at the same time. I didn’t add any cooking oil to this since the sausages are inherently fatty. Let it render out and soften those peppers and onions. Then, add the pasta sauce, Italian seasoning, pasta and broth!

Pressure Cook

Did I mention that this Instant Pot sausage pasta comes together in a breeze? Make sure that your pasta is submerged enough in the liquid so that it doesn’t dry out. However, when I add the rapini, I like to leave it on the top of the ingredients and avoid mixing it in so it steams rather than boils in the liquid. Season with salt and then you’re good to go to pressure cook! To serve, have some parmesan cheese and extra garlic bread for dipping. If you want the pasta a little thicker, simmer it in the Instant Pot for a couple minutes before serving.

Print

Sausage Pasta in the Instant Pot

Course Dinner

Cuisine Italian

Prep Time 15 minutes

Cook Time 8 minutes

Servings 4 servings

Author Eva Bee

Equipment

• Ninja Foodi

Ingredients

• 1 lb Italian sausages casings removed, crumbled
• 2 peppers seeds removed and sliced
• 1 onion peeled and sliced
• 1 cup pasta sauce or passatta strained tomatoes
• 1 tsp Italian seasoning
• 2 cups gluten free fussili pasta or use regular
• 1¼ cup chicken broth or water
• 2 cups rapini shoots or broccoli florets
• 1 tsp salt

For Serving

• ½ cup Parmesan cheese grated
• garlic bread optional

Instructions

• Turn the Ninja Foodi to saute on medium high. Add the sausage, peppers and onions and sautee until sausage is browned.
• Pour the tomato sauce on top, add Italian seasoning, pasta, broth and rapini. Do not stir but press the pasta gently down so that the pasta is submerged. Sprinkle with salt.
• Pressure cook for 6 minutes. Naturally release for 2. Stir to combine. If it looks liquidy, just keep stirring until it thickens.
• Serve with Parmesan cheese.

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Need something to pair your pasta with? Try out some Watermelon Salad with Cucumber, Fresh Basil, and Mint or some European Style Corn Bread in the Air Fryer if you want some bread on the side.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Sausage Pasta in the Instant Pot appeared first on .

Shopping List

• fresh lemon
• green onion
• turmeric
• thyme
• honey
• kosher salt
• black pepper
• fresh mint and basil
• watermelon
• cucumber

Fancy and Simple

I know. The picture is super fancy looking. I promise it’s easy. I just used an ice cream scoop to make melon balls (I don’t actually own a melon baller, lol). And I used a tool that is on many zesters, and peelers called a channel knife. It just carves a noodle like stripe out of the surface of fruits and veggies. You could just use a peeler to make wider stripes if you don’t have one.

Dressing

The dressing in this watermelon salad does a wonderful job of tying all of the ingredients together. The sweet and sour with hints of mint and thyme. I’m thinking there is a version of this dressing that would be amazing on pulled pork. It has all the elements of a good finishing sauce for any BBQ.

Print

Watermelon Salad with Cucumber, Fresh Basil, and Mint

A fresh vibrant summer salad, to liven up any occasion.

Course Appetizer, Fruit, Salad

Cuisine American, Fusion, Vegan, Vegetarian

Keyword appetizer, fruit, salad, watermelon

Prep Time 12 minutes

Total Time 12 minutes

Servings 2

Author Chef Eric

Equipment

• Knife
• Cutting Board
• Small Mixing Bowl

Ingredients

Honey Lemon and Herb Dressing

• 1/2 tsp lemon zest
• juice from 1/2 lemon (approx. 1/4 cup)
• 1 green onion root end, minced
• 1/8 tsp turmeric for color
• 1/4 tsp thyme
• 2 tbsp honey
• 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 leaves fresh mint, chopped into thin ribbons

Salad

• 8 oz cubed watermelon the size and shape is up to you
• 1/3 cucumber (approx. 3 oz) sliced into thin half-moons. the size and shape is up to you

Instructions

Dressing

• combine all the dressing ingredients into a small bowl

Salad

• arrange watermelon and cucumber slices on a plate in a way you find appealing.
• drizzle dressing over watermelon and cucumber.
• top with small or torn fresh basil leaves.

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Need something to pair your salad with? How about a sandwich? Check out these Instant Pot Sloppy Joes or some Oklahoma Burgers might be more your thing.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Watermelon Salad with Cucumber, Fresh Basil, and Mint appeared first on .

I love a quick and easy breakfast casserole for entertaining like this Egg Puff! It comes together quickly in a blender and is rich and satisfying. This is an Egg Puff casserole that doesn’t have vegetables. But don’t be shy, serve it with some veggies on the side if you want it fresh. Don’t forget the hot sauce! It’s perfect fuel for a long day. This gets baked directly in the Ninja Foodi base so there aren’t any extra casserole dishes to clean up.

The Ingredients

Really, the base of this breakfast casserole is very simple.. eggs, flour and baking powder to make it and keep it fluffy. The cheese is there to make it rich and higher in protein and the breakfast sausages are there to round this out as a proper breakfast. I used cheddar cheese in mine because I thought it went well with the sausage, but use whatever you have on hand!

• eggs
• flour
• baking powder
• salt
• cheddar cheese
• cottage cheese
• breakfast sausages
• vegetable oil
• hot sauce

Blend the Base

A blender gives your hand a break, but feel free to use a hand mixer if you only have that to whip up the eggs, flour, baking powder and salt. Combine it with the rest of the filling ingredients; the cheddar, cottage cheese and crumbled cooked breakfast sausages. Keep it vegetarian by omitting the sausage if you’d like.

Bake the Casserole

Add all of the mixture into a greased Ninja Foodi base. Bake it using the bake setting and cook it until the top is golden. Pretty simple! Serve it as is, in a sandwich, with some hot sauce, with sides, the choice is yours!

Print

Egg Puff Casserole in the Ninja Foodi

Course Breakfast

Cuisine American

Prep Time 7 minutes

Cook Time 20 minutes

Servings 4 people

Author Eva Bee

Equipment

• Ninja Foodi

Ingredients

• 6 large eggs
• ¼ cup gluten free flour blend or regular all purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup cheddar cheese grated
• 1 cup cottage cheese I used full fat
• ½ cup breakfast sausages cooked and crumbled
• vegetable oil for greasing
• hot sauce for serving

Instructions

• Add eggs, flour, baking powder and salt to a blender. Blend on low for 1 minute until slightly frothy.
• Add to a bowl and stir in the cheeses and breakfast sausage.
• Place 1 cup of water in the bottom of your Instant Pot. Place the trivet on top.
• Brush the Ninja Foodi with vegetable oil. Add the egg mixture to the Ninja Foodi.
• Bake at 325F for 20-25 minutes. Allow it to stand for a couple of minutes before serving. Serve with hot sauce and other desired sides.

Video

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Need some extra breakfast foods? Try out some Air Fryer Breakfast Crunchwraps or if you want something a little sweeter Air Fryer Cinnamon Rolls might be more your thing.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Egg Puff Breakfast Casserole in the Ninja Foodi appeared first on .

Parmesan crisps have been a popular addition to some French and Italian cuisine. These fried cheese crisps can be served as a garnish for salads or, more popularly, eaten as a keto snack on their own. You can also look at these like copycat Whisps. Of course you can use it as a keto chip and use it as a cracker for a charcuterie board or dip it in your favourite dip. The amount made here is a good amount for a snack for one or to top a salad instead of croutons. Feel free to double it up if you want more!

Ingredients

Probably the simplest recipe on this blog in terms of the amount of ingredients needed. Really, you just need parmesan cheese. Though, not all parmesan cheese is made equal. The Italian import has the best flavour and saltiness. Beware pre-grated parmesan, you can still end up with good cheese crisps but they may not form in the same ways. You can also play around with using different cheeses, but they may be more or less oily or might not crisp up as well. Just make sure you let it cool on the parchment paper before you transfer the fried cheese, to make sure that it’s cooked enough.

• parmesan cheese
• optional herbs to top it

Prepare Your Parchment Paper

I used the pizza pan insert for the Ninja Foodi to crisp these. Cut a circle of parchment paper to fit on the pizza pan, any bigger and it’ll be hard to fit the piles of cheese onto the parchment paper without deforming the cheese crisps. Place both the pizza pan and the parchment paper into the Ninja Foodi. It does not need to be reheated.

Cook the Cheese Crisps

Arrange piles of finely grated parmesan cheese on the parchment paper as big as you’d like! I made mine two-bite sized but they can be as big or as small as you’d like them. For convenience I used a tablespoon measuring spoon to make equal sized piles, after that I flattened them out. Here’s where you can add some dried seasonings to flavour them as you’d like! I decided to keep mine plain. Cover the Ninja Foodi with the clear lid and set on sauté until they’re nice and golden brown. Allow to cool slightly before removing them. If you have more parmesan to make crisps with, return the parchment paper to the pizza pan and repeat the cooking process.

Print

Keto Parmesan Crisps in the Ninja Foodi

Course Appetizer, Snack

Prep Time 3 minutes

Cook Time 8 minutes

Servings 1 cup

Author Eva Bee

Equipment

• Ninja Foodi
• Parchment Paper
• Pizza Pan / Perforated Pan Insert
• Ninja Foodi clear lid

Ingredients

• ½ cup grated parmesan freshly grated works best

Optional Seasonings

• dried dill
• Italian seasoning
• BBQ seasoning
• everything bagel seasoning

Instructions

• Cut 1 piece of parchment paper into a circle to fit on the Ninja Foodi pizza pan if you have one. Place both the pizza pan and the parchment paper in the Ninja Foodi.
• Place 1 tbsp piles of parmesan on the parchment paper leaving a 1/2" space between each pile. Flaten each pile slightly. Sprinkle on optional seasoning.
• Set to saute on high. Cover with the clear Ninja Foodi lid. Cook for 3-4 minutes or until golden. Cool on the parchment paper for 2 minutes, transfer carefully to a plate and repeat until all of the parmsean cheese is used up.

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Need some extra snacks? Try out some Air Fryer Cheese Balls or if you want something with a little meat, give these Air Fryer Chicken Nuggets a try.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Fried Cheese Crisps in the Air Fryer appeared first on .

Gluten. Free. Chicken. Nuggets. Need I say more? These air fryer chicken nuggets are made with whole chicken breast meat and marinated to perfection! Making these chicken nuggets in the air fryer takes the fuss away from deep frying. I used the Ninja Foodi for this, but feel free to make them in another air fryer. Don’t forget the magic hack to make them crisp – lots of cooking oil spray. Here’s how you make them.

The Ingredients

I used chicken breast for these, but feel free to use chicken thighs if you prefer that cut. Skinless is ideal here. I really like this marinade for the chicken nuggets. It’s fairly straightforward and you should have everything in your pantry for them. To make them gluten free I used gluten free all purpose flour, plus corn starch to keep them extra crisp. If you don’t need them to be gluten free, still use a combination of all purpose flour and corn starch. A quick note, gluten free flour doesn’t brown as much as regular flour, but they will still get crispy!

• chicken
• vegetable oil
• salt
• brown sugar
• soy sauce
• poultry seasoning
• garlic powder
• green onion
• flour
• corn starch
• baking soda
• something for dipping

Coating the Chicken Nuggets with Batter

First, cut up your chicken into even sized pieces and marinate them with all your delicious flavourful marinating ingredients. I like to do this in a freezer bag for ease. The next step may seem a bit odd, but I find putting the chicken in the freezer bag in the freezer while I prepare the remaining ingredients keeps it nice and cool – perfect to create a crisp outer coating while keeping the insides of the nuggets juicy. Meanwhile, mix together your flour coating in another freezer bag. Preheat your Ninja Foodi while you remove the nuggets from the freezer and coat with the flour blend. Transfer the nuggets that were marinating to the bag with the flour. Shake the nuggets to coat them evenly!

Air Crisp the Nuggets

Now you’re ready to fry! Spray the Ninja Foodi insert liberally with cooking oil. Shake off any excess flour from each nugget, place on the insert without overlapping the chicken and spray well on all sides of the nugget before cooking. You may consider spraying them again half way through cooking when you flip them. I really like preparing a dip and some green onions to garnish the nuggets while they cook. Enjoy!

Print

Crispy Chicken Nuggets

Course chicken

Cuisine American

Prep Time 20 minutes

Cook Time 10 minutes

Servings 2 big servings

Author Eva Bee

Equipment

• Ninja Foodi
• Freezer bag
• cooking oil spray

Ingredients

• 1 lb chicken cut into 1½" cubes

Marinade

• 2 tbsp vegetable oil
• ½ tsp salt
• 1 tsp brown sugar
• 2 tsp soy sauce sub with tamari for gluten free
• ½ tbsp poultry seasoning
• ¼ tsp garlic powder

Coating

• ⅓ cup gluten free all purpose flour or use regular
• ⅓ cup corn starch or arrowroot starch
• ½ tsp baking soda

Dip Suggestions

• honey garlic
• ketchup
• hot sauce
• 1 green onion sliced for garnish (optional)

Instructions

• Mix together marinade ingredients and carefully pour into a large freezer bag. Add chicken and cover and carefully expell any excess air as you seal it.
• Flatten all of the chicken pieces so that they're in one layer. Freeze for 5 minutes while you prep the rest of the recipe.
• Mix together coating ingredients and place in another large freezer bag.
• Preheat air fryer to 400F.
• Remove chicken from freezer. It shouldn't be completely frozen but just barely firm to aid in the coating.
• Remove chicken from the marinade bag and place it in the bag with the coating. Shake to coat the chicken evenly.
• Place the chicken on the Ninja Foodi air crisp trivet sprayed with cooking oil.
• Place chicken one piece at a time on the trivet making sure to not pile them one on top of the other. Spray generously with cooking oil spray.
• Air crisp for 5 minutes. Flip and spray generously making sure no part of the chicken nugget has any visible white flour.
• Air crisp for 5 more minutes or until golden brown and the internal temperature reaches 165F.
• Remove from the Ninja foodi and garnish with green onions. Serve with your favourite dip.

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Need some sides for your nuggets? Try out some Spicy Bacon Cheese Fries or if you want something more filling, give some Instant Pot Potato Salad a try.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Air Fryer Chicken Nuggets – Gluten Free! appeared first on .

An air fryer masterpiece. The Cyclops burger is one of our newest recipes for air fryer hamburgers. It is a 1/2-pound burger loaded with crunchy potato sticks, bacon, cheese, pickles, BBQ sauce, and a fried egg as the eye of the cyclops. All prepared in my Ninja Foodi Air Fryer.

Call a friend, you may need assistance. Also crushes hangovers, just saying.

Shopping List

• Ground Beef
• Bacon
• Dill Pickle Chips
• American Cheese
• Eggs
• Buns
• BBQ Sauce
• Shoestring Potatoes
• This recipe calls for a small 6″ cast iron skillet that will fit in the basket of your air fryer.

A Serious Burger

This burger is not messing around. I am starting with 1/2 pound of 75/15 ground beef. That means 75% lean beef to 15% fat. A high fat ground beef holds up well in the volcanic cyclone of an air fryer.
I’m topping that with 3 strips of thick cut bacon and a technically, sunny side up egg.

Then all of that will be sitting on top of a BBQ sauce slathered bun, with a nest of crunchy potato sticks (like a potato chip but cut into a matchstick instead of a chip.), and a layer of good quality kosher dill pickle chips.

This is too much food for a reasonable person…

I am not a reasonable person.

Air Fryer Tetris

This recipe should work for any type of air fryer as far as time and temperature goes, give or take a minute. My air fryer gives me a good bit of space to make this work.

The hook is the mini cast iron skillet. I found mine at my local big chain grocery store for $10. It has become a must have accessory as far as I’m concerned. If you don’t have or can’t get one, you can fry up an egg the old-fashioned way on the stove top.

The Finale

This is a burger that should be served with a steak knife. I like to stab the knife through the top of the bun piercing the egg yolk and getting a nice runny egg situation to mop up all over my plate.

Now that I think of it, this would make a great Halloween recipe.

Print

Air Fryer Hamburgers – The Cyclops Burger

An air fryer masterpiece. The Cyclops burger is a 1/2-pound burger loaded with crunchy potato sticks, bacon, cheese, pickles, BBQ sauce, and a fried egg as the eye of the cyclops. All prepared in my Ninja Foodi Air Fryer.

Course Breakfast, burgers, Dinner, Lunch

Cuisine American, Comfort

Keyword Air Fryer, burger, eggs, Ninja foodi grill

Servings 1 person?

Author Chef Eric

Equipment

• Air Fryer
• 6" cast iron skillet
• Spatula

Ingredients

• 1/2 pound burger patty
• 3 strips thick cut bacon
• 1/4 cup fried potato sticks
• 5-7 kosher dill pickle chips
• 1 slice American cheese
• 1 large egg
• 1 hamburger bun
• BBQ sauce

Instructions

• Preheat air fryer to 400F or 202C.

  Place burger patty in basket and cook for 4 minutes, then patty and cook 2 more minutes.
• Make room and place cast iron skillet in with burger. This will preheat the cast iron. Continue cooking for 2 more minutes.
• Remove burger patty, spray cast iron skillet with cooking spray, and crack one egg into skillet. Place burger bun basket so it can toast without disturbing the egg.
• Cook for 2 minutes or till bread is toasted, and egg whites are cooked solid.
• Assemble any way you like. I like to build mine like this.

  (From the bottom up.)

  Bun heel, BBQ sauce, potato sticks, pickles, cheese, burger patty, bacon, bun crown.

Video

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Need some sides for your burger? Try out some Air Fryer Cheese Balls or if you want something more filling, give some Pasta Salad with Roasted Vegetables a try.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Air Fryer Hamburgers – The Cyclops Burger appeared first on .

Who doesn’t love a good peanut butter cake? I love making Ninja Foodi and Instant Pot baked goods because they come out so even and are so cute in size! You need to use a pan that fits in well – I find a 7″ pan works the best to make the perfect peanut butter cake for a small group. It’s quite sweet so a little goes a long way. What’s great is that you don’t need to use a hand mixer or anything for this cake. It’s on the easier side of baking so it’d be a great first fancy cake project for you or someone you love.

The Ingredients

Old school recipes like this use the ever popular Kraft peanut butter. I used an all natural one just to be rebellious but I chose creamy so that it would easily incorporate into the batter. For the garnish I used sprinkles and chocolate chips but the other obvious choice is chopped toasted peanuts. I’ll give you bonus points if you end up serving this with vanilla ice cream. I made mine gluten free of course but feel free to use regular flour.

• gluten free all purpose flour
• sugar
• baking soda
• salt
• butter
• water
• peanut butter
• avocado oil
• egg
• cream
• vanilla
• icing sugar

Make the Cake

I opted to use the base of the Ninja Foodi to melt the butter, water, peanut butter and avocado oil together but if you don’t feel like wiping it out before baking, feel free to do that in a separate sauce pan. Allow this mixture to cool while you whisk together flour, sugar, baking soda and salt – your dry ingredients. Incorporate the eggs, cream and vanilla to your melted ingredients and add all of that to your dry ingredients. Place in a prepared baking pan and bake in the Ninja Foodi.

Make the Icing

Nothing better than just needing to use a saucepan to make a frosting – how easy! Melt the butter, peanut butter and cream together in a separate saucepan while your cake bakes. Don’t forget the vanilla! Fold in the icing sugar until you get a consistency you like, and keep a lid on it so that it doesn’t begin to dry out. You’ll reheat the icing when the cake is done and cooled slightly so that you can pour it over. I liked to poke holes in the cake so that more frosting seeps into the cake – I told you this was indulgent! Garnish your Ninja Foodi peanut butter cake with whatever you have on hand. For me it was sprinkles and chocolate chips.

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Want to make some other desserts? Check out some Baked Gluten-Free Cinnamon Sugar Donut Holes or try out something a little more healthy like some of Eva Bee’s Tropical Trail Mix.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Peanut Butter Cake in the Ninja Foodi appeared first on .

Ingredients

BBQ Chicken

• Boneless, skinless chicken thighs
• Your Favorite BBQ sauce
• Garlic Powder
• Onion Powder
• Smoked paprika
• Liquid Smoke
• Vegetable Oil

Bell Pepper Slaw

• Red and Yellow Bell Peppers
• Green Onions
• Mayo
• White Vinegar
• Celery Seed
• Sugar
• Dijon Mustard
• Salt and Pepper

Soggy Slaw Should Not Be a Thing

Unfortunately, soggy, drippy slaw exists. It’s because any seasoned slaw dressing is going to cause whatever vegetable its mingling with to release water over time. There is a cure for this plague of sogginess that engulfs the world! It just takes a little time.

This applies to cabbage as well so read on.

It’s the salt and sugar that are pulling the water from the veggies, any dressing worth calling a dressing has at least one of these “hydro attractive” compounds to season it.

All we need to do is preseason it without the dressing. I do this in a colander over a bowl to collect the water.

From one whole pepper chopped up I can pull about 1/4 cup of water in 30 – 40 minutes. Imagine adding an extra 1/4 cup of water to any slaw dressing. That is what is essentially happening when you skip this step.

Don’t worry, this won’t make the veggies salty or over sweet. Most of the salt and sugar wash away with the water that is released. Yes, it takes time, but also, practically zero effort. It’s up to you “To SOG, or not to SOG. That is the question.” What kind of cook are you?

BBQ Chicken from an Air Fryer

I’m going to give it to you straight. It’s just not as good as BBQ from a grill. There is no “safe” way to replicate the flavor that comes from the juices of the meat you are cooking dripping onto hot coals that in turn produce a flavorful smoke that returns flavor back to the sizzling meat.

With that said, we can get pretty darn close by carefully layering a glaze of tasty BBQ sauce onto some chicken. This is a task my Ninja Foodi is more than up to.

Take your time basting. You don’t want to add more sauce till the previous application has caramelized. Over basting can actually prevent any of that awesome caramelized BBQ flavor from happening at all.

What do I do with all this BBQ Chicken and Slaw?

Whatever makes you happy! The easy thing to do would be toast a bun and slap a piece of chicken on with some slaw, and stuff your pie hole. In fact if you have people over, this is what I recommend.

I’m making wraps cause I’m cooking for two. Just roll them up and toast them in the air fryer for about 1 minute, then flip, and one more minute in the air fryer.

Print

Air Fryer BBQ Chicken Thighs with Bell Pepper Slaw

Air Fryer BBQ chicken done right. This barbeque chicken recipe is perfect for summer when it's too hot to grill. BBQ Chicken Thighs Vs the Ninja Foodi Grill! Can the little air fryer make a passable BBQ?

Course BBQ,, chicken, Dinner, Lunch

Cuisine American, BBQ

Keyword affordable, Air Fryer, Chicken

Prep Time 12 minutes

Cook Time 14 minutes

Servings 4 people

Author Chef Eric

Equipment

• Air Fryer
• Knife
• Cutting Board
• Large Mixing Bowl
• Small Mixing Bowl
• colander
• Basting Brush
• Small Bowl

Ingredients

BBQ Chicken

• 4 boneless skinless chicken thighs
• 1 tbsp garlic powder
• 1 cup BBQ sauce
• 4 8" flour tortillas

Wet Rub

• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1/2 tbsp kosher salt
• 1/2 tbsp black pepper
• 2 tbsp vegetable oil
• 7 drops liquid smoke

Bell Pepper Slaw Veggies

• 1/2 large red bell pepper chopped into 1-1 1/2-inch-long thin strips or matchsticks.
• 1/2 large yellow bell pepper chopped into 1-1 1/2-inch-long thin strips or matchsticks.
• 1/2 cup green onion sliced on the diagonal about 1/2-inch slices.

Slaw Dressing

• 1/4 cup mayo
• 1 tsp white vinegar
• 1/4 tsp celery seed
• 1/4 tsp each salt and pepper
• 1/2 tsp sugar
• 1/2 tsp Dijon mustard

Instructions

BBQ Chicken

• Combine all of the 'wet rub' ingredients in a large bowl and mix well. Add chicken thighs and combine till thighs are coated.
• Preheat air fryer to 350 F or 176 C
• Line basket with tin foil.

  Cook chicken on each side for 4 minutes. (8 minutes total)
• Turn heat up to 400 or as high as your unit will go.
• Baste both sides of each thigh with BBQ sauce.

  Continue cooking for one minute.
• baste top side of thighs and cook for one more minute.

  flip thighs and repeat this step till a nice glaze forms.
• Be sure chicken is cooked to an internal temperature of 180 F or 82 C

Bell Pepper Summer Slaw

• Place all chopped veggies into a colander, and add 1/2 tsp each salt and sugar.
• Mix well and place colander over sink or large bowl to collect excess water. Wait 20 – 30 minutes for water to be extracted from veggies.
• Combine 'Slaw Dressing" ingredients in a large bowl then add chopped drained veggies and combine.
• Serve immediately or refrigerate for up to 4 days.

BBQ Chicken Wrap

• Slice BBQ chicken into strips, and place about 3 oz onto a flour tortilla. Top with about 2 oz of slaw. Roll.
• Toast wraps in air for 2 minutes and serve with a side of BBQ sauce.

Video

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Enjoy your wrap with some Air Fryer Cheese Balls or try out our Pasta Salad with Roasted Vegetables.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Air Fryer BBQ Chicken Wrap with Bell Pepper Slaw appeared first on .

I love taking advantage of my Ninja Foodi in hot weather. This pie crust recipe is the perfect example! Baking a pie crust in the Ninja Foodi requires the right size of pie crust pan, but it’s super convenient once you do. You need to pre-bake or ‘blind bake’ a pie crust for most custard filled pies (like the rhubarb meringue pie I made) or even a fresh fruit filled pie crust for a quick dessert. Here’s how you do it!

The Ingredients

Welp, there’s just one! Enough pie crust dough to make one 9″ pie crust. The trick here is to make sure you also have a pie crust pan that doesn’t have a lip on it, otherwise it might not fit in your Ninja Foodi. Make sure you have some aluminum foil on hand. Also some baking beans (I’ve been reusing the same raw mung beans for years) to ‘blind bake’ the pie crust. More on that below.

• pie dough
• baking beans

Blind Baking the Crust

Preheat the Ninja Foodi on the ‘bake’ setting with the steamer insert (pictured below) positioned so the grate is closest to the bottom of the Ninja Foodi. Insert and shape the pie crust in your pie pan the way you’d like it! Crimped edges or no! If it’s your first time trying this, maybe don’t expect a perfect crimped edge, because it can be a little tricky to fish out the pie crust from the Ninja Foodi. Poke a few holes in the crust with fork tines. Lay a piece of parchment paper over the raw pie crust and fill it with baking beans. This is a blind bake and is good to do with raw pie crusts to prevent it from puffing up. I made a crisscross of two pieces of aluminum foil across the bottom of the pie pan to be able to lower it into the Foodi and assist in removing it.

Baking the Crust a Second Time

Carefully remove the parchment paper and baking beans from the pie crust. The beans will be hot! Place the pie crust back into the Foodi and bake it until the middle raw and ‘wet’ looking part is evenly cooked, just like the edges. This is when you can get creative and start thinking about what to fill your pie crust with! I made a rhubarb custard and topped it with crushed meringue. Delicious!

Print

Ninja Foodi Pie Crust

Course Dessert

Cuisine How To

Prep Time 7 minutes

Cook Time 25 minutes

Author Eva Bee

Equipment

• Ninja Foodi
• Ninja Foodi reversible rack
• Aluminum Foil
• Parchment Paper
• Baking Beans
• 9" Pie Crust Pan Ensuring there is barely or no lip

Ingredients

• 1 9" pie crust

Instructions

• Preheat the Ninja Foodi to 325F on the Bake setting.
• Meanwhile, shape your raw pie crust and fit it into the pie plate. Crimp the edges if desired and poke the bottom and sides with tines of a fork.
• Place a piece of parchment paper overtop of the pie crust and trim it so that there is not too much excess. fill it with baking beans.
• Make two long-ish aluminum foil rolls so that they can cross one another underneath the the bottom of the pie crust. Use this or just one of the aluminum foil rolls to lower the pie crust onto the reversable metal Ninja Foodi instert rack on the low position. Use this to lower the pie into the Ninja Foodi.
• Bake for 15 min.
• Carefully remove using oven mits and the aluminum foil rolls carefully.
• Carefully remove the parchment paper and baking beans out of the pie crust.
• Return the crust and place onto the rack inside the Ninja Foodi.
• Bake until the center is cooked through and golden brown, about 10-15 min.
• Allow to cool completely before filling with desired ingredients.

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

If you don’t want to make a pie, try out a different dessert, like an Instant Pot Cheesecake or even an Instant Pot Lemon Blueberry Cheesecake Bundt.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post How To Blind Bake a Pie Crust appeared first on .

Who knew there’d be so many versions of Sloppy Joes out there! I naively thought this was a relatively simple recipe, which it is, but there are a number of ways to season it. Mine is a low sugar version, but still oh-so decadent. The Instant Pot tenderizes the ground beef very well and infuses a ton of flavour. Instant Pot sloppy joes come together in 20 minutes. Are you ready to read about how to make them?

The Ingredients

A typical sloppy joe recipe involves using a ton of ketchup and sugar to create a rich and tangy sauce. Definitely have some extra ketchup on hand if you’re one of those people who love an extra rich sloppy joe, but you don’t need it for the base of this recipe. I used a tomato in combination with ketchup, sriracha and some seasonings. I also used gluten free hamburger buns. I’m lucky enough to have easy access to them, but use regular buns if you want. I’d suggest soft potato buns. If you know you know.

• olive oil
• celery
• onion
• ground beef
• salt
• pepper
• chicken broth
• tomato
• ketchup
• sriracha
• brown sugar
• vinegar
• worcestershire sauce
• paprika
• thyme
• green onion
• burger buns

Pressure Cooking the Filling

First thing you do when making these homemade sloppy joes is you turn your Instant Pot sauté setting on. Cook down the celery, onion and ground beef in olive oil (or any vegetable oil) and season with salt and pepper until everything is cooked. I deglazed the bottom of the Instant Pot with broth. After you’ve scraped up the browned bits on the bottom, stir in all of your seasoning ingredients and pressure cook! That’s it! No waiting around for the liquid to reduce or anything.

Assemble Your Sandwich

I like to add fresh slices of green onions or chives to cut through the richness of the beef here. You can also set aside the filling and reheat it if you want future Sloppy Joes but in the mean time, remove the beef from the Instant Pot and toast your buns. The toasting is key here so that the filling doesn’t make your bread too soggy. Add a hefty amount of filling (these are meant to be sloppy, right?) on the bottom bun and top with green onions and the top bun. Enjoy!

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Enjoy your sloppy joes with some Pasta Salad or if you want to go a little more savory, try out some crunchy Roasted Potatoes.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Sloppy Joes in the Instant Pot appeared first on .

Warning, these are addictive. Air fryer cheese balls are a surprisingly elegant appetizer idea that comes together as a fun warm appetizer or a snack. I like this ninja foodi cheese ball recipe because you can use any kind of firm and stringy cheese and I just happened to have mini bocconcini mozzarella balls! These fried cheese balls can also be made gluten free with a couple simple substitutions. Unlike some air fryer recipes, you also don’t miss the deep fryer with this one because the cheese and batter make them so decadent.

The Ingredients

The cheese is the star here! If you have access to cheese curds, they’d be a good choice, but for elegance and even sizes, I used mini bocconicini mozzarella balls. If you don’t have access to mini balls, feel free to cut up a big bocconcini into even sized pieces. To make these gluten free you can simply sub any all purpose gluten free flour as well as some gluten free bread crumbs. I enjoyed seasoning the bread crumbs to taste with some Italian seasoning but you can leave them plain if you don’t want any herbs on them. To serve? Use any kind of dip you want. Red pepper mayo? Pesto? Marinara sauce? It’s up to you! Or even just straight mayo – I’m not going to judge.

• mini bocconicini balls
• flour
• salt
• pepper
• egg
• cream
• breadcrumbs
• Italian seasoning
• garlic powder
• marinara sauce for dipping

Coat the Balls

These cheese balls require the 3 step coating process used for many things, like breaded chicken, some types of fritters, etc. Arrange in three bowls, one with flour, salt and pepper, the other with egg and cream and the third with seasoned breadcrumbs. Toss the cheese with the flour, dust off excess flour, and roll them in the egg mixture. Allow excess egg to drip off the cheese and roll into the breadcrumbs. Good thing there’s a video to show you how I did it! Don’t forget to check it out.

Air Crisp

This cheese ball recipe is like most delicious Ninja Foodi recipes, so don’t overcrowd while you cook. I cooked mine in two batches but you may be able to squeeze all of your cheese in one layer. Either way, preheat your Foodi with the trivet insert and spray it with cooking oil. Add the coated cheese balls in one layer on the trivet and cook until the cheese JUST starts to seep out. If you’re serving these with a dip, serve them with a room temperature or slightly warmed up dipping sauce.

Print

Air Fryer Cheese Ball Recipe

Course Appetizer

Prep Time 15 minutes

Cook Time 4 minutes

Servings 4 servings

Author Eva Bee

Equipment

• Ninja Foodi
• cooking oil spray
• Paper Towel

Ingredients

• 1 cup mini bocconcini mozarella balls
• 2 tbsp all purpose flour I used gluten free
• salt and pepper to taste
• 1 egg
• 1 tbsp 10% cream also known as half and half
• ¾ cup breadcrumbs I used gluten free
• 1 tsp Italian seasoning
• ¼ tsp garlic powder

For Dipping

• ½ cup marinara sauce optional

Instructions

• Place all of the bocconicini on a paper towel lined tray and pat dry.
• Place flour in a shallow plate and season with a pinch of salt and pepper.
• Add egg to a shallow plate and whisk with cream. Season with a small pinch of salt.
• Mix breadcrumbs together with Italian seasoning and garlic powder. Place in one shallow plate
• Preheat the Ninja Foodi to 390F ensuring your air cirsp trivet is inside of the insert.
• Roll each bocconcini in the flower, then roll each individually in egg and finally in breadcrumbs.
• It's highly recommended to go back and roll each breaded cheese ball back into the egg once more and then once again in the breadcrumbs.
• Spray the Ninja Foodi insert with cooking oil then layer the breaded cheese in one layer onto the trivet. Spray generously with cooking oil spray.
• Air crisp for 3-4 minutes, or until golden brown and cheese is beginning to seep through.
• Serve immediately with optional dipping sauce.

Video

https://www.youtube.com/watch?v=yeceMOSrAew

Get fresh ideas delivered directly to you each week.

Sign up for our newsletter and be among the first to see our latest kitchen creations!

Looking for more beginner-friendly recipes? Click here!

Make a whole snack platter with your cheese balls with these Air Fryer Chicken Wings and some Pork Quesadillas.

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Air Fryer Cheese Ball Recipe appeared first on .