We use the air fryer every Sunday for wings and also make a huge veggie platter for “pub day” while sports are on in the background. It is time consuming to do them in batches but they turn out great every time.
I have a big bastard so we do whole fryer chickens in it as well. Save the carcasses for soup stock
We usually wing our recipes but here are some close comparables to what we’ve done:
Pickles:
https://www.spendwithpennies.com/cri...-dill-pickles/
Stuffed mushrooms:
https://www.allrecipes.com/recipe/27...fed-mushrooms/ (these are excellent by the way, I think the wife used cremini mushrooms)
My instant pot is mainly used to make shredded beef or spicy pork for tacos or lettuce wraps.
Beef: grab a cheap roast and marinate it overnight in soy, garlic & ginger powder, brown sugar, lemon juice, sesame oil, chili flake etc. then pat dry to sear all around on sauté mode. Remove the meat and add fresh onion, garlic, ginger to sweat them down a bit and scrape up the brown bits. You can use any old liquid to help with this. More soy, beef stock, squeeze another lemon, maybe some rice vinegar, a combination of anything above.. whatever you have handy. Add the beef back along with some of the leftover marinade and pressure cook on high for an hour or so depending on the size of the roast. Let the pressure release naturally then remove the meat and shred away adding some juices as you go to get the desired juiciness. .
We like to put the shredded beef on butter lettuce to make mini lettuce wraps. Add some pickled red onion, maybe some hoisin, sriracha, cilantro, green onion, radish, sesame seeds etc. I’ve even used a potato peeler to thin slice carrot strips to add a bit of colour and sweetness. Huge hit with the kids too as they like to build their own to their liking.
Similar process with pork, just use Mexican flavours. We have dried jalapeños on hand. Blitz a few of those up and mix with cumin, chili powder, lime juice etc and enjoy!
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