The Instant Pot Duo Crisp Air Fryer Cookbook

 
 

THE INSTANT POT®
DUO CRISP AIR FRYER

COOKBOOK

 

 

Healthy and Easy Instant Pot Duo
Crisp Recipes for Beginners with

Pictures

 

 

 

Amber Netting

COPYRIGHT © 2021 BY AMBER NETTING

ALL RIGHTS RESERVED.

No part of this book may be reproduced in any form
or by any electronic or mechanical means, except in
the case of a brief quotation embodied in articles or
reviews, without written permission from its
publisher.

 

DISCLAIMER

The recipes and information in this book are provided
for educational purposes only. Please always consult
a licensed professional before making changes to
your lifestyle or diet. The author and publisher shall
have neither liability nor responsibility to anyone
with respect to any loss or damage caused or alleged
to be caused directly or indirectly by the information
contained in this book. All trademarks and brands
within this book are for clarifying purposes only and
are owned by the owners themselves, not affiliated
with this document.

Images from shutterstock.com

CONTENTS

INTRODUCTION

CHAPTER 1. BEFORE YOU GET STARTED
Setting Up
How to Use It to The Fullest
Cleaning

MISTAKES TO AVOID + TIPS

CHAPTER 2. RECIPES

B R E A K FA S T
Apple Fritters
Mini Breakfast Burritos
French Toast Sticks
Morning Bacon
Breakfast Potatoes

SOUPS & STEWS
French Onion Soup
Keto Chicken Ranch Soup
Base Beef Stew
Sausage Bean Soup

CHICKEN & POULTRY
Parmesan Roasted Lemon Chicken
Crispy Fried Chicken Sandwiches
Roasted Chicken Dinner
Sriracha Chicken Wings

Crispy Breaded Chicken Breast
Asian-Glazed Chicken Thighs
Mojo Roast Chicken
Maple Miso Wings
Turkey Meatloaf with Green Beans

BEEF, PORK & LAMB
Crisp Sausage and Onion
Pork Ribs
Garlic Rosemary Lamb Chops
Cheesy Crispy Pork Chops
South Carolina Ribs
Gochujang Back Ribs
Sunday Roast

FISH & SEAFOOD
Crispy Cod
Salmon and Brussel Sprouts
Crusted Tilapia
Frozen Fish Fillets
Crispy Fish Fillet Sandwiches
Shrimp Po Boy Sandwich
Southern-Style Fried Catfish
Fish and Chips
Scallops
Coconut Shrimp

VEGETARIAN DISHES

Crispy Panko Cauliflower
Vegetarian Fries
Tofu Buddha Bowl
Falafel
Roasted Vegetables
Crispy and Spicy Chickpeas

SIDES
Honey Lime Brussel Sprouts
Maple Sausage Bites
French Fries
Crispy Tofu
Roasted Carrots
Zucchini au Gratini

SNACKS & APPETIZERS
Cheesy Bean Bake
Jalapeno Poppers
Pizza Dip
Apple Chips
Homemade Hush Puppies
Onion Rings
Pizza Rolls
Texas Road House pickles

DESSERTS
Caramel Apple Cake
Oreo Biscuits

Bread Pudding
Mini Hand Pies
Loaded Blondies

CONCLUSION

CONVERSION TABLES

 

INTRODUCTION

I 
n today's world, it seems impossible that there
could be people who have never heard about the
Instant Pot multi-cooker brand. Spend some time
browsing any major recipe blog, and you're bound to
see it mentioned before long. There are recipes for
every possible type of meal of the day and every
imaginable kind of food. The only issue that Instant
Pot left to consumers is to decide which is the best
and most optimal Instant Pot out of the dozens of
versions it produces.

I've been using Instant Pots for years, but when it was
time for a new one, I was looking for a model with
the widest appeal and broadest use. The Instant Pot
Duo Crisp + Air Fryer is a mid-price point option
that covers the most commonly used features for
most families. And that's exactly what this cookbook
is for.

In its pages, you'll find the recipes that I personally
use every day and think are the best. I painstakingly
selected them to comprehensively fill each of the
categories giving you a daily source of amazing taste
and comfort. Additionally, there's a chapter with my
experienced advice to help you start and go on. That's

it for the introduction, so flip this page and get
started!



CHAPTER 1. BEFORE YOU GET
STARTED

SETTING UP

I knew immediately after unpacking and finding
space for the Instant Pot Duo Crisp that before I was
ready to start cooking, this would require some
research.

It took me a while to get acquainted with all the
elements. I felt that I was prepared to move forward
after about 30 minutes, although through the process,
I certainly continued to reference the manual. I found
the starting guide from the manufacturer to be very
helpful, as I continued to familiarize myself with the
proper setup.

To start getting acquainted with your Instant Pot Duo
Crisp, it is recommended that you follow these steps:

1. Remove the inner pot from the base.
2. Add 3 cups of water (24 oz / 750 mL) to the

inner pot.
3. Return the inner pot into the cooker base.
4. Connect the power cord to a 120 V power

source. The display indicates OFF.
5. Close the lid.

6. Press Pressure Cook to select the Pressure Cook
Smart Program.

7. Use the +/− Time buttons to adjust the cooking
time to 5 minutes.

8. Press Keep Warm to deactivate the automatic
Keep Warm setting.

9. Press the Start button to begin. The display will
show On to indicate that the cooker has begun
Pre-heating.

10. The float valve rises when the cooker has
pressurized. After a few minutes, the cooker
reaches the target pressure level and Cooking
begins. The display changes from On to the
cook time countdown.

11. When the Smart Program is complete, the
display indicates End.

12. Press the quick-release button down until it
clicks into the Vent position.

13. The float valve drops when the pressure has
been fully released.

14. Open and remove the lid.
15. Once more, carefully remove the inner pot from

the cooker base, discard the water and
thoroughly dry the inner pot.
I recommend this test run as it will help a first-time
user, like myself, to get used to the process, which

was very worth the time I spent doing it.

HOW TO USE IT TO THE FULLEST

The Instant Pot Duo Crisp is a pressure cook, slow
cook, sous vide, steam, dehydrate, roast, bake, broil,
sauté, air fry, and keep warm multi-function piece of
kitchen equipment. It also has a lid for an air fryer,
which differs it from other Instant Pots. This air fryer
lid lets you air fry foods in the same inner pot you
pressure cook in.

That can be great when cooking meat or other dishes
under pressure that you want to crisp up at the end.
The Duo Crisp fundamentally works as both a
pressure cooker and an air fryer, and it's genuinely
useful for making one-pot meals.

Let's start getting into its features with the functions
that use the pressure lid.

PRESSURE COOKING
Depending on what you are cooking, you can set the
pressure-cooking function to low or high. The low
setting is approximately 6 PSI and the high setting is
around 12 PSI.

The default time is 35 minutes, but it can be set
anywhere from zero minutes to four hours.

Pressure cooking is a great way to cook food
compared with conventional methods, such as a
stovetop or in the oven, within a fraction of the time.
Based on what you are cooking, the amount of time
saved varies, but the rule of thumb is that you reduce
your cooking time by ⅓ of what you would do in the
oven or on the stove.

SLOW COOK
The slow-cook function can be set to low or high.
The minimum set time for both settings is 30 minutes
and the maximum is 24 hours. It takes 4.5 hours for
the low setting to reach 208° F, and 3.5 hours for the
high setting to reach 208° F. It maintains that
temperature for the duration of slow cooking after the
max temperature has been reached.

When cooking slowly, you make sure the pressure
release button on the pressure lid is pushed down and
the vent is vented. Remember that it automatically
seals when the lid locks in place on the Duo Crisp
pressure lid, so you have to manually push the button
to vent the steam.

SOUS VIDE
This is a feature that excites many people. The
minimum time you can set this mode to is 30
minutes, and 99 hours is the maximum. The minimal

settable temperature is 70° F and the maximal is 200°
F.

Sous Vide cooking is worth looking into because it
cooks your food throughout and holds it there at a
precise temperature without overcooking it. It's well
worth trying! You can sous vide a steak or other meat
and then broil it using the air fryer lid.

STEAM
For steaming, the minimum time you can set is zero
minutes and the maximum is 4 hours.

Steam is a lower heat than cooking with pressure, so
it is a great option for delicate foods such as eggs,
fish, and other seafood. Steaming is also an excellent
way of reheating food that you don't want to dry out.
Like pasta, for instance. This wouldn't overcook the
pasta but would make it nice and hot.

KEEP WARM
It will automatically go into the keep warm function
once the time is up. It lasts for 10 hours to keep warm
and then shuts off.

Keep Warm is a great default feature because, after
pressure cooking, the keep warm will pop on until
you are ready to eat when you naturally release your
food. Without overcooking it, this keeps it all hot.

Now, let's look at the modes that use the air fryer lid

AIR-FRY
The temperature range you can select varies from
180° F to 400° F, and 400° F is the default
temperature. The minimum time is 1 minute, and you
can set a maximum time of 1 hour. The default
setting is 18 minutes.

ROAST
The range of temperatures you can select goes from
180° F to 400° F and 380° F is the default
temperature. The minimum time is 1 minute, and you
can set a maximum time of 1 hour. The default
setting is 40 minutes.

BAKE
The range of temperatures you can select goes from
180° F to 400° F and 365° F is the default
temperature. The minimum time is 1 minute, and you
can set a maximum time of 1 hour. 30 minutes is the
default.

BROIL
There is no way to change the temperature of the
broiler. It is positioned at 400° F.

DEHYDRATE

On the Duo Crisp, the dehydration function can be
set from 105° F up to 165° F. The minimum time is 1
hour, and you can set the maximum time to be 72
hours.

SAUTÉ FUNCTION IS IN ITS OWN
CATEGORY.
When sautéing, you do not use a lid. The minimum
time you can set to sauté is 1 minute and the
maximum time is 30 minutes.

There are only 2 temperature settings for the Instant
Pot Duo Crisp, low or high. The lower sauté setting is
220°F and the high sauté setting is 335°F.

The display will turn to "Hot" when the pot is heated
and it's time to add your food. That's very helpful for
you to sear.



CLEANING

Several parts require cleaning in the Instant Pot Duo
Crisp, with all of its bells and whistles. This machine
features an inner pot of stainless steel, making it a
candidate for hand washing or using the dishwasher.
Since I didn't have to worry about a nonstick surface,
if necessary, I was free to use an abrasive sponge.
The pot lost some of the original luster and shine
after just one use, but I felt it was pretty easy to
clean, much like the rest of my stainless-steel
cookware.

The air fryer basket, however, due to its non-stick
coating, required a bit more care. Here it would be a
mistake to use an abrasive. There were small bits of
food stuck to the basket, and I loosened them by
letting it soak with some hot water and dish soap.
The air fryer lid should never be immersed in water,
so cleaning needs a little more care. The heating coil
is smartly coated in a non-stick surface which makes
most of the cleaning quite simple with just a damp
kitchen towel or sponge. With a kitchen spray, the
outside of the lid cleans out well.

Due to the pressure pin, steam release valve, and
sealing ring, cleaning the pressure-cooking lid was a

little complicated. With guidance from the Getting
Started Guide, all of these parts are quite easily
removable, but it is important not to neglect to
remember that these are the parts that are small and
can easily be lost or misplaced if not immediately
cleaned and replaced.

MISTAKES TO AVOID + TIPS

Here are a few common mistakes you might make
when using your Instant Pot Duo Crisp:

 

MISTAKE #1: Not providing enough space for the
air fryer.

Sometimes, in small kitchens, people have to push
their air fryers deep into the counter. However, that is
an obstacle because air frying devices depend on
convection to make food crisp, and proper space and
airflow are required for convection.

Instead, do this: give the air fryer five inches of space
on all sides when in use to get the most out of your
machine. Be sure that while in use, your air fryer is
on a stable, heat-proof surface too!

 

MISTAKE #2: Overcrowding of the air fryer bowl.

The basket on most air fryers is rather small. There is
enough space to cook two portions of meat or fish or
four servings of vegetables comfortably, but that's it.
Stacking or squishing food closely together to
prepare as much food as possible at once may be
tempting, but the outcome is likely to be frustrating.

Alternatively, try the following: for a quicker, better
air frying, cook in batches. Cooking with an air fryer
is usually quicker than roasting or frying. So, don't
only think of cooking it all at once! Instead, cook
better and quicker by cooking small batches back-to-
back.

 

MISTAKE #3: You cut ingredients too small.

All air fryers are equipped with a basket that allows
air to flow around the food, but the holes in the
basket are wide, so that tiny pieces fall through the
basket and can quickly burn.

Alternatively, consider this: to stop them from falling
in, cut the ingredients to at least 1/4-inch long. For
food that does not break through a basket and still
cooks easily, the thickness of thick-cut French fries is
just about perfect.

 

MISTAKE #4: You're not moving your vegetables
around while you're frying them.

You're going to want to move your vegetables around
occasionally when you're cooking them in an air
fryer. It gradually helps vegetables to get more

browned if you stir them at least once halfway
through cooking.

 

MISTAKE #5: You're never using any oil.

A lot of people think that they don't need to use any
grease because air fryers are a healthier way to fry
food, but often it is better to use about a Tbsp of oil
to thinly cover the food before air frying. Fat is what
promotes browning, can help crisp food, and it will
greatly improve your performance just by adding a
small amount of oil to food.

CHAPTER 2. RECIPES
BREAKFAST

APPLE FRITTERS

S E RV I N G S : 4  |  P R E P T I M E : 15 min.  |  C O O K T I M E : 10
min.

:CARBS 64.9 g  |  FAT: 2.1 g  |  :PROTEIN 5.5 g  | 
:C A L O R I E S 297

INGREDIENTS
For the fritters:

Cooking spray
1 cup all-purpose flour
2 Tbsp white sugar
¼ cup milk
1 egg
1-½ tsp baking powder
1 pinch salt
2 Tbsp white sugar

½ tsp ground cinnamon
1 apple - peeled, cored, and chopped

For the glaze:

½ cup sugar
¼ cup milk
½ tsp caramel extract (such as Watkins™)
½ tsp ground cinnamon

DIRECTIONS

1. Preheat an air fryer to 350°F (175°C). Place a parchment paper
round into the bottom of the air fryer. Spray with nonstick cooking
spray.

2. Mix the flour, ¼ cup sugar, milk, egg, baking powder, and salt in a
small bowl. Stir until combined.

3. Mix 2 Tbsp sugar with cinnamon in another bowl and sprinkle over
the apples until coated. Mix the apples into the flour mixture until
combined.

4. Using a cookie scoop, drop the fritters onto the bottom of the air
fryer basket.

5. Air-fry in the preheated fryer for 5 minutes. Flip the fritters and
cook until golden, about 5 more minutes.

6. Meanwhile, mix the sugar, milk, caramel extract, and cinnamon in a
bowl.

7. Transfer the fritters to a cooling rack and drizzle with glaze.

MINI BREAKFAST BURRITOS

S E RV I N G S : 4  |  P R E P T I M E : 15 min.  |  C O O K T I M E : 30
min.

:CARBS 31.4 g  |  FAT: 10.4 g  |  :PROTEIN 8.3 g  | 
:C A L O R I E S 254

INGREDIENTS

¼ cup Mexican-style chorizo
1 Tbsp bacon grease
½ cup diced potatoes
2 Tbsp chopped onion
1 serrano pepper, chopped
2 large eggs
Salt and ground black pepper to taste

4 (8 inch) flour tortillas
Avocado oil cooking spray

DIRECTIONS

1. Cook the chorizo in a large skillet over a medium-high heat, stirring
frequently until the sausage turns dark red (about 6 to 8 minutes).
Remove and set aside from the skillet.

2. In the same skillet, melt the bacon grease over a medium to high
heat. Add the diced potatoes and cook for 8 to 10 minutes, stirring
occasionally. Add the onion and serrano pepper and continue
cooking and stirring for 2 to 6 minutes until the potatoes are fork-
tender, the onion is translucent, and the serrano pepper is soft. Add
the eggs and chorizo; stir for about 5 minutes until cooked and fully
incorporated into the potato mixture. Season with salt and pepper.

3. Meanwhile, heat the tortillas in a large skillet or directly on the
grates of a gas stove until they are soft and pliable. Cover the
middle of each tortilla with ⅓ cup of chorizo mixture. Fold the top
and bottom of the tortillas over the filling, then roll each into a
burrito shape. Mist with a cooking spray and place in an air fryer's
basket.

4. Fry for 4 to 6 minutes at 400°F (200°C). Flip each burrito over, mist
with cooking spray, and fry for 2 to 4 more minutes until lightly
browned.

FRENCH TOAST STICKS

S E RV I N G S : 2  |  P R E P T I M E : 10 min.  |  C O O K T I M E : 10
min.

:CARBS 28.6 g  |  FAT: 7.4 g  |  :PROTEIN 11.2 g  | 
:C A L O R I E S 232

INGREDIENTS

4 slices thick white bread
1 tsp vanilla extract
1 tsp cinnamon
Parchment paper
2 eggs, lightly beaten
¼ cup milk

1 pinch ground nutmeg (optional)

DIRECTIONS

1. Cut each slice of bread into to make sticks. Cover the bottom of the
air fryer basket with parchment paper.

2. Preheat an air fryer to 360°F (180°C).
3. In a bowl, combine the eggs, milk, vanilla extract, cinnamon, and

nutmeg until well blended. Dip each piece of bread into the egg
mixture, making sure that each piece is well submerged. Shake each
stick of bread to remove any excess liquid and place it in a single
layer in the air fryer.
4. Cook for 5 minutes, flip the bread pieces, then cook for an
additional 5 minutes.

MORNING BACON

S E RV I N G S : 4  |  P R E P T I M E : 5 min.  |  C O O K T I M E : 8-
12 min.

:CARBS 19.5 g  |  FAT: 8 g  |  :PROTEIN 2 g  | 
: 91C A L O R I E S

INGREDIENTS

4 slices bacon

DIRECTIONS

1. Lay the bacon in a single layer on your air fryer tray.
2. Air fry the bacon to your desired crispiness. For crispy bacon - 380-

400°F for about 8-10 minutes, flipping halfway. For less crispy, soft

bacon - 340-360°F, 10-12 minutes, flipping halfway.

BREAKFAST POTATOES

S E RV I N G S : 4  |  P R E P T I M E : 40 min.  |  C O O K T I M E : 15
min.

:CARBS 41.9 g  |  FAT: 1.4 g  |  :PROTEIN 5 g  | 
:C A L O R I E S 193

INGREDIENTS

½ tsp garlic powder
2 pounds potatoes, diced
½ tsp onion powder
¼ tsp pepper
1 tsp olive oil
1 tsp salt

DIRECTIONS

1. Pre-soak diced potatoes in cold water for a minimum of 30 minutes.
Drain the water from the potatoes and pat dry.

2. Preheat the air fryer to 370 (approximately 5 minutes).
3. Drizzle the potatoes with oil or spray evenly with cooking spray.

Season the potatoes with salt, garlic powder, onion powder, and
pepper. Add the potatoes to the air fryer basket.
4. Cook the potatoes for 10-15 minutes at 370 degrees. Open the fryer
basket and shake the potatoes to re-distribute them evenly. Cook for
an additional 10-15 minutes.

SOUPS & STEWS

FRENCH ONION SOUP

S E RV I N G S : 5  |  P R E P T I M E : 10 min.  |  C O O K T I M E : 45
min.

:CARBS 33.4 g  |  FAT: 9.6 g  |  :PROTEIN 16.8 g  | 
:C A L O R I E S 290

INGREDIENTS
Herb sachet:

1 bay leaf
1 fresh rosemary sprig
3 flat-leaf parsley sprigs
1 thyme sprig
5 peppercorns

Soup:

3 Tbsp butter
1 Tbsp soy sauce

2 large white onions sliced and peeled into 1/4-inch slices
1 Tbsp Worcestershire sauce
2 garlic cloves minced
½ cup 2 Tbsp red wine
4 ¾ cup beef stock
1 Tbsp tomato paste
1 Tbsp olive oil
1 sweet onion sliced and peeled into 1/4-inch slices
Sea salt to taste
Black pepper to taste

Broiled Finish:

2 cups of gruyere cheese and shredded mozzarella
2 cups of French bread cut into 1-inch cubes

DIRECTIONS

1. Place the bay leaf, thyme, rosemary, parsley, and peppercorns in a
small cloth bag and tie it with string to create an herb sachet.

2. Select Sauté and set to High for 20 minutes using the Instant Pot.
3. When the pot is ready, add the butter and olive oil to the pot.
4. Add the garlic and onions once the butter has melted. Add a pinch

of salt and sauté until it caramelizes the onions (about 15-20
minutes).
5. Add the red wine and tomato paste and cook for 3 minutes.
6. Add the soy sauce, beef stock, Worcestershire sauce, and herb
sachet. Stir together and add salt and pepper. Press Cancel.
7. Close the pot with the pressure-cooking lid, seal, and select
Manual/Pressure Cook, set to High pressure for 10 minutes.
8. Quick Release the pressure when the pressure cooking is finished.
9. Take the sachet out, add pepper and salt to taste.
10. Place the French bread on top of the soup, cover with the shredded
cheese.
11. Put the air fryer lid onto the pot, select 400°F Broil for 7 minutes.
12. Ladle into soup bowls and enjoy!

KETO CHICKEN RANCH SOUP

S E RV I N G S : 4  |  P R E P T I M E : 20 min.  |  C O O K T I M E : 25
min.

:CARBS 3.6 g  |  FAT: 28.9 g  |  :PROTEIN 27.1 g  | 
:C A L O R I E S 414

INGREDIENTS

1 lb. boneless skinless chicken thighs chopped
2 cup chopped butternut squash
1 cup Cauliflower Rice
1 Zucchini chopped
1 cup shredded cabbage
1 cup 35% heavy cream
2 cup shredded Cheddar cheese
½ cup brick-style plain cream
4 bacon slices chopped
1 onion diced

2 celery stalks diced
2 garlic cloves minced
⅛ cup ranch dip seasoning mix 1 package
3 cup sodium-reduced chicken broth
Cheese cut into cubes
4 green onions thinly sliced

DIRECTIONS

1. Add the bacon to the inner pot of the Crisp + Air Fryer Instant Pot
Duo. Select Sauté with the lid off, and then set to High
Temperature. Cook, uncovered, for 5 to 7 minutes or until the bacon
is crispy and the fat begins to render. Transfer the bacon to a plate
lined with paper towels; set aside.

2. Add the onion, celery, and garlic and sauté for 3 to 5 minutes or
until the vegetables begin to soften. Sprinkle with the ranch
seasoning mix.

3. Slowly stir in the broth with a wooden spoon, scraping any brown
bits from the bottom of the pan. Add the chicken thighs, cauliflower
rice, butternut squash, zucchini, and cabbage.

4. Press Cancel. Place the lid on the pot and lock the seal in place.
Choose the Pressure Cook/Manual High-Pressure setting for 8
minutes.

5. Quick Release the pressure when the pressurized cooking is
complete. Remove the lid once pressure has been released.

6. Stir the cream in. Select Sauté with the lid off and set to MEDIUM
temperature. Cook for 2 to 3 minutes, or until the soup is fully
cooked.

7. Press Cancel. Choose the Warm Setting. Stir in handfuls of cheddar
and cream cheese cubes until the cheese has melted.

8. Garnish the soup with the reserved bacon and green onions.

BASE BEEF STEW

S E RV I N G S : 4  |  P R E P T I M E : 10 min.  |  C O O K T I M E : 50
min.

:CARBS 26 g  |  FAT: 7 g  |  :PROTEIN 35 g  | 
:C A L O R I E S 302

INGREDIENTS

1 Tbsp oil or butter
500 g stewing steak chopped
200 g mushrooms chopped
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
Lamb neck/shoulder/leg

1 onion chopped
2 carrots chopped
4 potatoes chopped
1 beef stock cube
2 cup water
Salt and pepper

DIRECTIONS

1. Pour the oil into the inner pot, set the pan to SAUTÉ.
2. Throw in the meat to seal in the oil stirring occasionally, for about 5

minutes.
3. Add all of the other ingredients. Set to STEW for 35 mins. NPR at

the end of cooking.

SAUSAGE BEAN SOUP

S E RV I N G S : 4  |  P R E P T I M E : 8 h.  |  C O O K T I M E : 1 h.
10 min.

:CARBS 48 g  |  FAT: 73 g  |  :PROTEIN 69 g  | 
:CALORIES 1150
INGREDIENTS

1 cup dried white navy beans, soaked overnight, and drained
4 bone-in chicken thighs
3 Tbsp olive oil
Salt and pepper, to taste
4 thick bacon slices, chopped
1 celery stalk, diced
1 onion, diced
2 thyme sprigs
1 carrot, chopped
1 leek, chopped

½ tsp herbes de Provence
3 garlic cloves, chopped
2 Tbsp tomato paste
½ cup dry white wine
2 bay leaves
1 lb. pork stewing meat
8 oz kielbasa sausage cut into chunks
2 ½ cups chicken broth
1 cup French bread torn into ½-inch pieces
¼ cup grated parmesan cheese
2 Tbsp chopped chives

DIRECTIONS

1. Season the thighs with salt and pepper to taste. Set aside.
2. Put the bacon into the inner pot of Instant Pot Duo Crisp + Air

Fryer. Set to Sauté and cook on High for 5-7 minutes until crispy.
Transfer the cooked bacon to a plate lined with a paper towel.
3. Put the chicken thighs in the pot, skin side down. Cook for 3-5
minutes on each side to brown them. Remove the chicken to a plate.
4. Add the onion, carrot, celery, garlic, leek, herbes, salt, and pepper to
the pot. Cook for 3-5 minutes. Add the tomato paste. Cook for 1
more minute. Pour in the wine, add the thyme sprigs and bay
leaves. Let it boil.
5. Press Cancel. Add the beans, chicken, pork, sausage, and bacon
over the top. Pour in the broth. Lock the lid.
6. Set to 30 minutes on High Pressure. Do a natural release. Discard
the bay leaves. Transfer the dish to the Instant Pot friendly casserole
dish. Rinse the pot and place the casserole dish inside.
7. Mix the bread, cheese, and olive oil in a bowl. Sprinkle the bread
mix over top of the dish. This is optional.
8. Set to 5 minutes at 400°F using the Air Fryer Lid. Cook until the
topping is toasted and golden brown. Sprinkle with chives and
serve.

CHICKEN & POULTRY

PARMESAN ROASTED LEMON
CHICKEN

S E RV I N G S : 6  |  P R E P T I M E : 10 min.  |  C O O K T I M E : 50
min.

:CARBS 10 g  |  FAT: 10.4 g  |  :PROTEIN 30 g  | 
:C A L O R I E S 259

INGREDIENTS

2 lemons juice and zest
3 tsp kosher salt
2 tsp red pepper flakes
6 rosemary sprigs

1 whole chicken about 3 pounds-
3 tsp black pepper
2 tsp rosemary chopped
Extra-virgin olive oil for drizzling
⅓ cup parmesan finely grated
4 cup chicken stock

DIRECTIONS

1. Mix the salt, pepper, rosemary, and pepper flakes in a bowl. Season
the chicken inside and out with the prepared mixture. Stuff the
cavity with 2 rosemary springs.

2. Put the chicken into the inner pot breast-side down. Add the stock
and 2 rosemary springs. Set the pot into Instant Pot and set to 20
minutes on High Pressure. Do a quick release.

3. Take the chicken out of the pot and drain the liquid.
4. Check if the inner pot is dry, put the air fryer basket into the pot,

drizzle olive oil over the chicken and place it into the basket.
5. Set to 25 minutes at 400°F on Roast using the Air fryer Lid. After

12 minutes, sprinkle the chicken with parmesan cheese.
6. When the time is up, the internal temperature should be 165°.
7. Let the chicken rest for 5-10 minutes and squeeze the juice of 1

lemon over the chicken.
8. Serve while hot with the garnish and sauce of your choice.

CRISPY FRIED CHICKEN
SANDWICHES

S E RV I N G S : 4-6  |  P R E P T I M E : 15 min.  |  C O O K T I M E :
20 min.

:CARBS 57 g  |  FAT: 29 g  |  :PROTEIN 27 g  | 
:C A L O R I E S 600

INGREDIENTS

½ cup sugar
¼ cup milk
2 cups rice flour
1 Tbsp baking powder
Kosher salt and black pepper
1 cup buttermilk preferably
2 large eggs
½ tsp cayenne pepper

1 tsp hot pepper sauce optional
1 ½ lb. boneless skinless chicken thighs

For the mayo:

1 Tbsp hot sauce
¾ cup mayonnaise
1 pinch of cayenne pepper

For the serving:

4-6 buns of your choice
Sliced bread and butter pickles
Shredded red cabbage

DIRECTIONS

1. Mix the rice flour, baking powder, salt, and pepper in a bowl.
2. Whisk the eggs, buttermilk, cayenne, and hot sauce in another bowl.
3. Using parchment paper, line a rimmed baking sheet.
4. Pat the chicken dry with paper towels. Coat each thigh in the flour

mixture, and shake off the excess. Then, dip in the buttermilk
mixture, and drip off the excess. Coat in the flour mixture on all
sides again. Transfer on to the prepared baking sheet as you go.
5. Coat the air fryer basket with oil spray. Working in batches, coat the
thighs with olive oil spray and arrange in one layer in the basket,
leaving space between them. Put the basket into the pot and close
the air fryer lid. Set to 14 minutes at 400°F on Air Fry. Coat with
olive oil spray again from the side after 7 minutes.
6. Meanwhile, mix the mayo, Sriracha, and cayenne in a bowl. Set
aside.
7. Once the cooking is done, transfer the chicken to a plate and cook
the rest of the batches.
8. Spread the spicy mayo on the inside of the buns. Top each bun
bottom half with chicken, cabbage, and pickles. Cover with the
second bun halves and serve.

ROASTED CHICKEN DINNER

S E RV I N G S : 6  |  P R E P T I M E : 20 min.  |  C O O K T I M E : 40
min.

:CARBS 22 g  |  FAT: 3 g  |  :PROTEIN 13 g  | 
:C A L O R I E S 150

INGREDIENTS

4 lbs. roasting chicken whole, neck, giblets in cavity removed
1 lb. red potatoes cut into 1 ¼-inch chunks
2 carrots peeled and cut into 1-inch pieces
2 Tbsp olive oil
4 tsp lemon pepper seasoning

DIRECTIONS

1. Set a trivet in the inner pot and pour in 1 cup water. Add the neck
and giblets to the water. Toss in the veggies with 1 Tbsp oil and 1
tsp lemon pepper seasoning. Stuff half of the potatoes and carrots
into the cavity. Be careful not to pack them. Tuck the wings behind
the back and tie the drumsticks with butcher's twine. Season the
chicken with 3 tsp lemon pepper spice.

2. Put the chicken on the trivet breast-side up. Place the rest of the
carrots and potatoes around the chicken. Drizzle with 1 Tbsp oil.

3. Lock the lid, set to 28 minutes on High Pressure. Do a quick
pressure release. Check if the chicken is cooked and that the
internal temperature is 160°.

4. Check if the inner pot is dry, set the air fryer basket in the pot,
drizzle the chicken with oil, and put it into the basket. Set to 5-10
minutes at 400°F on broil, using the Air fryer Lid.

5. Serve the chicken hot alongside the vegetables.