Monthly Archives: August 2021

Instant Pot Autumn Apple Chicken

Autumn Apple Chicken

Ingredients

4 bone-in chicken thighs

1/4 tsp salt

1/4 tsp pepper

1 Tbsp. Canola oil

1/2 C. Apple juice

1 medium onion, chopped

1/2 C. barbecue sauce

1 Tbsp. honey

1 garlic clove

2 medium Fuji or gala apples, coarsely chopped

Directions

1. Sprinkle chicken with salt and pepper. Select sauté or browning setting on a 6-quart electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken; remove and keep warm.

2. Add apple cider or juice, stirring to loosen browned bits from pan. Stir in the onion, barbecue sauce, honey, garlic and chicken. Press cancel. Lock the lid; close pressure release valve. Adjust to pressure- cook on high for ten minutes. Let pressure release for five minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in chicken should read 170°.

3. Remove the chicken; keep warm. Select sauté setting and adjust for low heat . Add apples simmer, stirring constantly, until apples are tender, about ten minutes. Serve with chicken.

Source: From a good friend of mine!

Perfectly Cooked Instant Pot Teriyaki Salmon

Instant Pot Teriyaki Salmon

Ingredients

1/2 C. soy sauce

1/4 C. mirin

1/4 C. water

2 Tbsp. brown sugar

1 tsp. sesame oil

2 garlic cloves, minced

1 inch fresh ginger, grated, or finely chopped

1 pound salmon, cut into 4 fillets

2 tsp. cornstarch or all-purpose flour

black pepper to taste

For garnish:

1 tsp sesame seeds

2 green onions, sliced

Directions

1. In a bowl combine the soy sauce, mirin, water, brown sugar, sesame oil, garlic, ginger and pinch of black pepper. Place the salmon filets in a foil pan. Pour ⅓ cup of the soy sauce mixture over the salmon filets and refrigerate for 30 minutes.

2. Place the trivet in the Instant Pot. Add 1 ¼ cups of water to the Instant pot. Place the foil pan with salmon filets on top of the trivet. Close and seal the Instant pot. Turn the venting knob to SEALING.

3. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display. Adjust the timer to 3 minutes. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure. Remove the salmon filets from the pot. Remove the trivet and wash and dry the pot insert. Return the pot insert into the Instant Pot.

4. In a small bowl combine the cornstarch and 1 tablespoon of water. Press the SAUTE button on the Instant pot. Add the remaining soy sauce mixture and cornstarch mixture and stir to combine. Cook, stirring frequently, until the sauce has thickened to your liking. Press the CANCEL button. Pour the sauce over salmon filets. Garnish with sesame seeds and chopped green onions and serve.

Source Miss Wish

Flaky Air Fryer Salmon

Air Fryer Salmon

Ingredients

2 -4 salmon fillets about 6 oz each

2 tsp rub with love salmon rub (or any other kind you like)

1 garlic clove

Salt and pepper to taste

1 Tbsp Olive oil

Cooking spray

Directions

1. Season your salmon fillets with olive oil, pressed garlic, salmon rub, and salt (to taste). I like this local salmon rub, but this salmon rub works well too. To make your own salmon rub, combine 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1 tsp smoked paprika, and 1 teaspoon brown sugar.

2. If you’re using an oven air fryer, line the bottom of the baking sheet with foil. If you’re using the basket type do not use foil. Instead, spray the bottom of it with nonstick spray.

3. Bake the salmon at 400 degrees Fahrenheit for 10-15 minutes if using an oven air fryer. If you’re using the basket type, cook for at least 12 minutes and add more time as needed. The cook time will depend on the thickness of your salmon fillet. The thicker the salmon, the longer it will take to air-fry. Always make sure the internal temperature of the thickest part of the salmon is at least 145 degrees fahrehiet.

Notes

Helpful Recipe Tips

• Salmon size– Choose pieces of salmon fillet that are similar in size so they cook evenly and finish baking at the same time.

• Pat it dry– make sure the fillets are blotted dry with a paper towel so that the spices adhere better.

• Check for doneness– insert a meat thermometer into the thickest part of the fish to make sure it reaches at least 145 degrees Fahrenheit.

Source Simply Home-Cooked