Page 107 – CWEB

Curried Red Potatoes

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April 24, 2021

The Instant Pot ® makes this dish quick to fix, and there is no need to take the extra time to peel the potatoes. The red potatoes add not only optics to the dish but also fiber, vitamins, and minerals.

INGREDIENTS

1 tbsp olive oil
1 small yellow onion peeled and diced
3 lbs small red potatoes quartered
2 tbsp curry paste
1 tsp red chile flakes
1 tsp garlic salt
1 tsp ground black pepper
2 cups vegetable broth
2 tbsp cornstarch

INSTRUCTIONS

Press the SautÃ© button on the Instant Pot and heat oil. Add onion. Stir-fry 3—5 minutes until onions are translucent.
Add potatoes, curry paste, red chile flakes, garlic salt, pepper, and broth to pot and stir to combine. Press the Cancel button. Lock lid.
Press the Manual or Pressure Cook button and adjust time to 15 minutes. When timer beeps, let pressure release naturally until float valve drops. Unlock lid.
Ladle a spoonful of liquid from pot into a small bowl. Whisk in cornstarch until smooth. Add this slurry back to pot and let sit 5 minutes until sauce thickens.
Ladle potatoes and sauce into bowls. Serve warm.

RECIPE NOTES

PER SERVING:
CALORIES: 204
FAT: 3g
PROTEIN: 5g
SODIUM: 771mg
FIBER: 4g
CARBOHYDRATES: 42g
NET CARBS: 38g
SUGAR: 4g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Cheesy Chicken and Vegetable Quinoa

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April 24, 2021

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Chicken, broccoli, mushrooms and quinoa baked in an easy homemade cheese sauce and topped with toasted breadcrumbs. A lightened up and fresher version of chicken casserole without all the salt and butter! http://peasofcake.net/entrees/poultry-fish/

Ingredients

1 cup quinoa, uncooked

1 head broccoli, cut into florets

6-8 oz mushrooms, sliced

4 tbsp. olive oil, divided

1/4 cup bread crumbs (Panko or make your own)

3 boneless, skinless chicken breasts

Salt and pepper, to taste

1 tsp. garlic, minced

2 tbsp. all-purpose flour

2 cups non-fat milk

1 1/2 cups shredded cheddar cheese, divided

1/3 cup plain greek or plain non-fat yogurt

Preparation

1.Preheat the oven to 350 deg F. If your not using an oven safe skillet for the baking, then lightly oil a 9×13 baking dish.

2. Cook the quinoa according to package instructions. Mine says to combine 1 cup quinoa with 2 cups of water in a pot. Bring to a boil then turn heat on low, cover and cook for 15 minutes. Fluff with a fork and serve.

3. To cook the broccoli you could either steam it on top of the quinoa during the last 5 minutes of cooking, or steam in a separate pot until cooked through.

4. In a large skillet over medium heat, warm 1 tbsp of olive oil and add bread crumbs, stirring until browned and toasted for about 3 minutes. Set aside.

5. Heat another tbsp of olive oil in the skillet and season chicken breasts with salt and pepper to taste (or any other seasonings you like). Cook chicken in the skillet on both sides until cooked through. Once cooled, dice it into bite-size pieces and set aside.

6. Add the last 2 tbsp of olive oil in the skillet along with the garlic and cook for a few seconds. Then whisk in flour until lightly browned, about 1 minute. Gradually whisk in the milk and continue whisking until slightly thickened, about 3-4 minutes. Stir in quinoa, broccoli, mushrooms, chicken 1 cup cheese and yogurt. Season with salt and pepper to taste.

7. If you’re using an oven proof skillet, sprinkle remaining 1/2 cup cheese and bread crumbs on top of the mixture and place in the oven. Otherwise pour the mixture in your baking dish then top with the cheese and bread crumbs. Bake until cheese is melted about 5 minutes. Then turn the broiler on high and broil for just a few minutes to get the cheese a little crispier.

Credit: Foodista

Stickyâ€‘Sweet Soy Pork Ribs

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April 23, 2021

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Most North American Chinese restaurants use racks of pork spare ribs for this dish, which unfortunately won’t fit in the Instant Pot because the bones are too long. But we can get that favorite flavor into the ribs by using Saint Louis—style or baby-back ribs and marinating the racks to get the most flavor into the meat before they undergo pressure.

INGREDIENTS

1/2 cup Hoisin Sauce
1/4 cup regular or low-sodium soy sauce or gluten-free tamari sauce
3 tablespoons dark brown sugar
2 tablespoons honey
1 tablespoon minced peeled fresh ginger
3 medium garlic cloves minced (1 tablespoon)
1/2 teaspoon ground cinnamon
4 drops red food coloring optional
Two 3-pound racks of Saint Louis—style or baby-back pork ribs membranes removed
1 1/2 cups chicken broth
1 cup purchased duck sauce or sweet chili sauce (gluten-free if necessary)

INSTRUCTIONS

Stir the hoisin sauce, soy or tamari sauce, the brown sugar, honey, ginger, garlic, cinnamon, and food coloring (if using) in a small bowl until uniform. Brush this mixture all over all sides of the rib racks. If you’ve used food coloring, wear rubber gloves to save your hands.
Coil each rack up, wrap each separately in plastic wrap, and place them in a 9 x 13-inch baking pan. Cover the pan with more plastic wrap and refrigerate for at least 3 hours or up to 24 hours.
Set the racks of ribs out on the counter for 20 minutes. Pour the broth into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure- and food-safe rack or trivet into the pot.
Unwrap the baking dish, then the ribs. Coil one rib rack into a spiral (like the start of crazy cartoon eyes) and set that spiral cut side down on the rack or trivet in the insert so that you look down into the cooker and see the coiling spiral. Release the spiral and let it uncoil a bit. Now coil up the second rack the same way and set it right in the middle of the first rack of ribs, releasing it and letting it, too, uncoil a bit inside the first coil. If you’re unsure how to do this, check out the video for this recipe on our YouTube channel, Cooking with Bruce and Mark. Lock the lid on the pot.
For the MAX model: Set to Pressure Cook and set to MAX pressure for 19 minutes.

For all other models: Set to Pressure Cook/Manual and set to High Pressure for 25 minutes.
When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use kitchen tongs to transfer the (hot!) rib racks to a large, lipped baking sheet. Unfold them and spread them flat on the sheet. Spread the duck sauce or sweet chili sauce over both sides of the racks.
Set the oven rack 8 inches from the broiler element and heat the broiler. Broil the ribs until bubbling and crisp, 4 to 6 minutes, turning once. Watch out that the ribs don’t burn. Remove the baking sheet from the oven and cool for 2 to 3 minutes before slicing the ribs between the bones to serve.

RECIPE NOTES

Beyond
– Substitute 1 teaspoon five-spice powder for the ground cinnamon.
– Garnish the ribs with sesame seeds and/or finely minced scallions.
– Or drizzle with toasted sesame oil and unseasoned rice vinegar.
– Have extra duck sauce or sweet chile sauce for dipping.

Other Pots
– For a 3-quart Instant Pot, you must halve all of the ingredient amounts (using only one rack of ribs). And you must only use baby-back ribs.
– For an 8-quart Instant Pot, you can increase the amount of marinade, ribs, and duck sauce by 50 percent but you must leave the amount of liquid in the insert the same as the original recipe. (Follow the technique for setting one rib spiral in another from the main recipe, then set the third spiral of ribs in the center and let it uncoil a bit, too.)
– For a 10-quart Instant Pot, you must increase the amount of liquid in the insert to 21/2 cups, even if you complete the recipe as otherwise stated. However, you can also increase the other ingredient amounts by 50 percent or you can even double the other amounts.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Salt & Vinegar Pork

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April 23, 2021

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This dish is inspired by the classic and popular Filipino dish called adobo, a savory and tangy sauce that’s usually draped over a protein. Soy sauce is normally the base for the sauce, but using coconut aminos in its place will cut down on some sodium, add additional flavor, and keep it naturally gluten-free. It is beyond simple to make and yields a very satisfying result. It goes wonderfully over any kind of rice (see page 114 in the book). Photos by Aleksey Zozulya.

INGREDIENTS

2 tbsp extra-virgin olive oil
1 large Spanish or yellow onion diced
6 garlic cloves minced or pressed
2 1/2 lbs pork tenderloin cut into bite-size pieces
1/4 cup coconut aminos low-sodium soy sauce, or tamari
1/4 cup Garlic Broth or low-sodium vegetable broth
1/4 cup White vinegar
2 tbsp apple cider vinegar
10 whole black peppercorns
1 tbsp monk fruit sweetener or pure maple syrup
2 bay leaves
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
2 tbsp raw honey optional

INSTRUCTIONS

Add the oil to the Instant Pot, hit SautÃ©, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion and sautÃ©, stirring occasionally, for about 3 minutes, until slightly softened. Add the garlic and sautÃ© for 2 minutes.
Add the pork and sautÃ© for about 2 minutes, until it turns pinkish-white.
Add the coconut aminos, broth, white vinegar, apple cider vinegar, peppercorns, and sweetener or maple syrup. Stir well and top with the bay leaves.
Secure the lid, move the valve to the sealing position, and hit the Manual or Pressure Cook on High Pressure for 15 minutes. When done, allow a 5-minute natural release followed by a quick release.
Meanwhile, mix together the cornstarch and water to form a slurry.
Remove the bay leaves, hit Keep Warm/Cancel, hit SautÃ© again, and Adjust so it’s on the More or High setting. Once it begins to bubble, stir in the slurry and let bubble for 30—60 seconds, then hit Keep Warm/Cancel again to turn off the pot.
Once the bubbling dies down, stir in the honey (if using), transfer to a serving dish, and serve.

RECIPE NOTES

JEFF’S TIP: The optional honey or monk fruit sweetener simply adds a touch of sweetness to the dish. If that ´s not your thing, leave it out.

Per serving
Calories: 512
Fat: 30.8g
Carbs: 8.7g
Sodium: 154mg
Protein: 44.6g
Fiber: 0.6g
Sugars: 1.1g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Cheesy Adobo Enchiladas

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April 23, 2021

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These loaded Cheesy Adobo Enchiladas are made with toasted corn tortillas stuffed with beef, chilies, onion, a blend of two melted cheeses and a kicked up sauce that will change your life! Serve it hot and bubbly straight out of the oven for maximum smiles!

Ingredients

2 tablespoons flour

2 tablespoons canola oil

1 can (28 ounces) red enchilada sauce

1 cup chicken broth

4 chipotle chiles in adobo sauce, chopped

¼ teaspoon garlic powder

¼ teaspoon cumin

¼ teaspoon onion powder

¼ teaspoon chili powder

1 teaspoon brown sugar

½ teaspoon sugar

½ teaspoon cinnamon

½ teaspoon salt

¼ teaspoon pepper

1 pound ground beef

1 medium onion, finely chopped

½ teaspoon salt

¼ teaspoon pepper

1 (4 ounce) can diced green chilies

1 can (2.25 ounce) sliced black olives

1 cup canola oil, for frying

10 corn tortillas (I use the super size ones)

1 cup green onions, chopped

2 cups sharp Cheddar cheese, grated

1 cup Monterey Jack cheese, grated

2 roma tomatoes, chopped

¼ onion, chopped

1 jalapeno, finely chopped

1 garlic clove, finely grated

â…“ cup cilantro, finely chopped

2 tablespoons lime juice

Pinch of salt

Sour cream, if desired

Preparation

1. In a saucepan over medium low heat, add the flour and stir constantly for 2 minutes. Add in the canola oil and whisk to combine thoroughly. Allow mixture to bubble for 1 minute while stirring frequently. Pour in the red enchilada sauce, chicken broth, chipotle chiles, garlic powder, cumin, onion powder, chili powder, both sugars, cinnamon, salt and pepper. Bring to a boil. Reduce the heat and simmer for 45 minutes, stirring occasionally.

2. In a large skillet, brown the ground beef with the onions over medium heat. Drain the fat. Add the salt, pepper, green chilies and olives then stir to combine. Turn off the heat and set aside.

3. In a small skillet over medium high heat, heat the canola oil. Lightly fry the tortillas just until soft. Do not crisp (about 10 seconds per side). Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

4. Preheat the oven to 350 ° F.

5. Dip both sides of each tortilla into the enchilada sauce just to coat, and then transfer to a rimmed baking sheet to finish stuffing them before adding them to the casserole dish. Spread ½ cup of the enchilada sauce in the bottom of a 9 x 13 inch baking dish. Working one at a time, spread ¼ cup beef mixture down the center of tortilla. Top with green onions and cheddar cheese. Fold one side of the tortilla over filling, and then continue to roll enchilada onto itself. Place seam side down in prepared 9 x13 baking dish as you go, nestling each one up against the other.

6. Repeat with the rest of the tortillas and pour the remaining sauce over the top. Top with remaining cheddar cheese and jack cheese.

7. Bake until sauce is bubbling and cheese is beginning to brown, about 20-25 minutes. Let sit for 10 minutes.

8. In a small bowl combine tomatoes, onion, jalapeno, garlic, cilantro, lime juice and salt. Serve enchiladas with pico de gallo mixture on top and a little sour cream.

Credit: Foodista

Spinach, Garlic & Tomato Pasta

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April 20, 2021

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I almost called this dish the Three Stooges because it focuses on a trio of outrageously simple, healthy, and tasty ingredients and is so easy to make, it’s goofy. You may just become a permanent fan of whole-wheat pasta after this one, too. Photos by Aleksey Zozulya

INGREDIENTS

1/4 cup extra-virgin olive oil
2 shallots diced
15 garlic cloves 9 minced or pressed and 6 thinly sliced
2 cups dry white wine or additional broth like a sauvignon blanc
2 cups Garlic Broth or low-sodium vegetable broth page 44
1 lb whole-wheat penne see Jeff’s Tip
1 1/4 lbs cherry or grape tomatoes
8-10 oz baby spinach
1/2 cup grated parmesan cheese optional

INSTRUCTIONS

Add the oil to the Instant Pot, hit SautÃ©, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the shallots and sautÃ© for 2 minutes. Add all the garlic and sautÃ© for 3—5 minutes, until browned but not charred.
Pour in the wine and scrape any dark bits from the bottom of the pot. Add the broth and pasta but do not stir. Just smooth it out so it’s mostly submerged in the broth (it’s okay if some peeks above).
Top with the tomatoes and spinach and again, do not stir. (NOTE: The reason we don’t stir the pot once pasta is added is so that it won’t “clog up” the pot when attempting to come to pressure. It also ensures the pasta cooks evenly.)
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 4 minutes. Quick release when done.
Stir in the Parmesan (if using), let rest for 2 minutes to slightly cool and thicken, and serve.

RECIPE NOTES

JEFF’S TIP: If you prefer to use regular penne, up the pressure cook time from 4 to 6 minutes in Step 4. The nutrition information remains virtually the same.

Fat: 12g
Carbs: 63.8g
Sodium: 405mg
Protein: 17.7g
Fiber: 9.3g
Sugars: 5.3g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Pork Spiedies

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April 20, 2021

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A Binghamton, New York, favorite, spiedies (SPEE-deez) are traditionally grilled meat sandwiches. The chunks are usually skewered – and sometimes even served on their skewers when they’re in the bun! We decided to go for an all-pork meal in our version. (Because why not?) But how in the world can we get that classic, grilled, smoky flavor in a skewer out of an IP? By adding a little liquid smoke to the broth! Although hoagie rolls might be traditional, you can serve these spiedies in hot dog buns (with maybe some pickle relish smeared on the inside of the bun before you add the pork).

INGREDIENTS

2 lbs pork loin trimmed and cut into 1 1/2-inch cubes
1/4 cup plus 3 tbsp white wine vinegar
1 tsp table salt
2 tbsp dried Italian seasoning blend
1 tbsp lemon juice
1 tsp table salt
1/2 tsp red pepper flakes
1 1/2 cups chicken broth
2 tbsp liquid smoke (gluten-free if necessary)
1 cup regular low-fat or fat-free mayonnaise (gluten-free, if necessary)
1 tbsp ground black pepper
4 toasted hoagie rolls or 6 toasted hot dog buns (gluten-free if necessary)

INSTRUCTIONS

Stir the pork, 1/4 cup vinegar, Italian seasoning blend, lemon juice, salt, and red pepper flakes in a large bowl until the meat is coated in the marinade. Cover and refrigerate for 1 hour (but no more because of the vinegar), stirring once or twice.
Take the bowl with the pork out of the fridge and set it on the counter for 20 minutes. Meanwhile, pour the broth and liquid smoke into the insert set in a 5-, 6, or 8-quart Instant Pot. Put a pressure- and food-safe rack or trivet in the insert.
Thread the pork cubes onto eight 6-inch bamboo skewers, 4 or 5 pieces per skewer. Pile the skewers onto the rack and lock the lid on the pot.

If you have the MAX model: Set your Instant Pot to MAX and set time for 12 minutes.
When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Cool right in the pot for a few minutes. Meanwhile, whisk the mayonnaise, black pepper, and remaining 3 tbsp vinegar in a small bowl until uniform.
Pull the pork pieces off the skewers and line them in the toasted hoagie rolls or buns. Top with the mayonnaise sauce to serve.

RECIPE NOTES

Other Pots
– For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 1 cup chicken broth (with 1 tablespoon liquid smoke) in the insert.
– For a 10-quart Instant Pot, you must use 21/2 cups broth and 3 tablespoons liquid smoke in the insert while otherwise completing the recipe as stated.

Beyond
– Add chopped lettuce (particularly iceberg lettuce), chopped tomatoes, and/or sprouts (particularly radish sprouts) to the hoagies with the pork.
– If you’ve used a 6- or 8-quart Instant Pot, you can crunch the meat as it would be on a grill. Remove the skewers as directed in step 6, then remove the rack from the (hot!) insert, pour out any liquid in it, and wipe it out. Return it to the pot and set the air-frying basket attachment in the insert. Setthe Instant Pot Air Fryer Lid over the pot and air-fry at 400 °F for 5 minutes, rearranging the skewers once to allow even browning.
– Alternatively, set the cooked skewers in a nonstick grill pan set over medium-high heat or on a grill grate over high heat. Grill for about 2 minutes, turning several times, until browned.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Cheese and Leek Strata

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April 20, 2021

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This recipe was adapted from the TLC recipe, Cheddar and Leek Strata. The original recipe was double this amount and I reduced it by half.
I added salt and pepper to my individual serving, as it tasted a bit bland, but this is an airy, bread-and-egg-based dish with the springtime taste of leeks and bell pepper.

Ingredients

4 eggs, beaten

1 cup milk

1/4 cup porter or ale

1 garlic clove, minced

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 loaf of sourdough bread, cut into ½- inch pieces

1 leek, coarsely chopped

1/2 red bell pepper, seeded& chopped

3/4 cup shredded cheddar cheese

3/4 cup shredded Swiss cheese

Salt& pepper to season

Preparation

1. Preheat oven to 350 degrees F

2. Combine eggs, milk, beer, garlic, salt & pepper in a large bowl and beat well until blended

3. Place 1/2 of the bread cubes on bottom of greased 2.5-quart round baking dish

4. Sprinkle half the leeks and half the bell pepper over bread pieces

5. Top with half the Swiss cheese and half the cheddar cheese

6. Repeat layers with remaining ingredients, ending with cheddar cheese

7. Pour egg mixture evenly over top

8. Cover tightly with foil or plastic wrap and weigh top of the strata down with a slightly smaller baking dish

9. Refrigerate strata at least 2 hours or overnight

10. Bake, uncovered, 40 minutes or until center is set

11. Serve warm

Credit: Foodista

Shakshuka

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April 19, 2021

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Photo Credit:- Cosori Air Fryers

A traditional Middle Eastern dish, shakshuka is a spicy tomato sauce that often (as here) holds poached eggs. It’s a great weekend brunch, particularly if you’ve got houseguests. (It’s often dinner at our house after a busy day.) Our timing results in soft-set eggs, the better to break and run into the sauce. If you open the cooker and want firmer eggs, set the lid askew over the pot and wait for a few minutes – or just increase the cooking time in step 7 to 2 minutes

INGREDIENTS

2 tsp olive oil
1 medium yellow or white onion chopped, 1 cup
2 medium red or yellow bell peppers stemmed, cored, and cut into 1/2-inch strips
1 medium fresh jalapeÃ±o chile stemmed, cored (seeded, if desired), and cut into narrow strips
2 medium garlic cloves minced (2 tsp)
1 tsp ground coriander
1 tsp ground cumin
1 tsp mild smoked paprika
1 tsp granulated white sugar
1/2 tsp table salt
1/2 tsp ground black pepper
1/2 cup vegetable broth
1 14-ounce diced tomatoes packed in juice 1 3/4 cups
4 refrigerator-cold large eggs

INSTRUCTIONS

As the pot heats, warm the oil in the insert set in a 5- or 6-quart Instant Pot. Add the onion, bell pepper, and jalapeÃ±o; cook, stirring often, until the onion just begins to soften, about 2 minutes. Stir in the garlic, coriander, cumin, smoked paprika, sugar, salt, and pepper until aromatic, just a few seconds.
Pour in the broth and scrape up any browned bits on the pot’s bottom. (There will be almost none.) Turn off the heat and stir in the tomatoes with their juice. Lock the lid on the pot.
Set your Instant Pot to Pressure Cook or Manual, set to Low Pressure and cook for 10 minutes. When the pot has finished cooking under pressure, use the quick-release method to bring the pressure back to normal. Whichever cooking method you’ve used, unlatch the lid and open the cooker.

For the slow cook function: Set the pot to Slow Cook on High for 4 hours.
When the pot has finished cooking under pressure, use the quick- release method to bring the pressure back to normal. Whichever cooking method you’ve used, unlatch the lid and open the cooker
Stir the tomato mixture in the pot, then use the back of a large cooking spoon or a wooden spoon to make four indentations in the sauce. Crack an egg into each indentation and lock the lid back on the cooker.
Set the Instant Pot to Pressure Cook/Manual on Low Pressure for 1 minute.
When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Serve in bowls by scooping up an egg into each, along with plenty of the tomato sauce.

RECIPE NOTES

Other Pots
– For a 3-quart Instant Pot, you must halve all of the ingredient amounts.
– For an 8-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent.
– For a 10-quart Instant Pot, you must double almost all of the ingredient amounts except you must increase the broth to 1 1/2 cups

Beyond
– For a more authentic flavor, stir in up to 1 tablespoon hot or mild harissa with the tomatoes and their juice.
– Garnish the servings with a drizzle of olive oil and finely chopped fresh basil leaves.
– Serve with warmed pita rounds.

Source:- Cosorithis

Tikka-Spiced Chicken Kebabs

CWEB

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April 19, 2021

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No, you can’t grill in an Instant Pot. (Not yet, at least– although they’re always inventing new pots!) But you can turn out some pretty fine tikka kebabs, flavored with a rub worthy of a spice bazaar. These skewers are great fare for a Super Bowl party. Invest in a package of bamboo skewers, way more skewers than needed for this recipe. They are great to have on hand for all sorts of fare off the grill and also make excellent cake and cupcake testers.

INGREDIENTS

2 lbs boneless, skinless chicken breasts cut into 2-inch cubes
3 medium garlic cloves minced (1 tbsp)
1 tbsp minced peeled fresh ginger
1 tbsp lemon juice
1 tbsp light brown sugar
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground dried turmeric
1 tsp mild paprika
1 tsp onion powder
1 tsp table salt
1/2 tsp ground black pepper
1 1/2 cups chicken broth
1/2 cup greek yogurt plain full-fat, low-fat, or fat-free
fresh cilantro leaves, for garnishing chopped and stemmed

Special Equipment

8 6-inch bamboo skewers
pressure- and food-safe rack or trivet

INSTRUCTIONS

Stir the chicken pieces, garlic, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, paprika, onion powder, salt, and pepper in a large bowl until the brown sugar dissolves and the chicken pieces are evenly coated. Cover and refrigerate for at least 1 hour, stirring once.
Divide the chicken cubes among eight 6-inch bamboo skewers, threading about four pieces on each skewer and leaving a little room between each piece.
Pour the broth into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure- and food-safe rack or trivet in the insert. Pile the skewers on the rack and lock the lid on the pot.
Set your Instant Pot to Pressure Cook or Manual on High Pressure and cook for 12 minutes. When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs to transfer the skewers to a serving platter. Remove the rack or trivet from the pot.

For the MAX model: Set the pot for Pressure Cook on MAX for 10 minutes.
When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs to transfer the skewers to a serving platter. Remove the rack or trivet from the pot.
Stir the liquid in the insert as it comes to a full simmer. Cook, stirring occasionally, until it’s reduced to about a third of the volume before you began simmering (that is, until it’s about 1/2 cup), about 8 minutes.
Turn off the heat and whisk in the yogurt until smooth. Use hot pads or silicone baking mitts to pick up the (hot!) insert and drizzle the sauce over the kebabs, pouring any extra sauce to be served on the side in a bowl. Sprinkle fresh cilantro over kebabs as a garnish.

RECIPE NOTES

Beyond
– Serve these with any sort of chutney you like as well as purchased na’an (Indian flatbread).

Other Pots
– For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 1 cup broth in the insert.
– For an 8-quart Instant Pot, you can increase almost all of the ingredient amounts by 50 percent (using 12 skewers) except you must leave the broth in the insert at the stated 11/2 cups.
– For a 10-quart Instant Pot, you must increase the broth in the insert to 21/2 cups. You can complete the recipe as stated,
increase the remaining ingredient amounts by 50 percent (using 12 skewers), or even double the amounts (using 16 skewers).

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

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INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

INGREDIENTS

Special Equipment

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

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